Southern California Cooking from the Cottage (3 page)

¼ cup chopped fresh cilantro

Heat the canola oil in a large sauté pan over medium-high heat. Fry the tortillas one at a time until crispy, turning once. Drain on a plate with paper towels. Wipe out the pan and melt the butter. Add the eggs and scramble until soft.

To assemble, secure 1 tortilla to each of four plates with 1 teaspoon of sour cream to keep it from sliding around. Add some scrambled eggs, sprinkle with some cheese, and top with another tortilla. Repeat the layers and top with a third tortilla. Finish off with the remaining scrambled eggs, some cheese, and a dollop of sour cream. Ladle the Salsa Fresca over the top. Garnish with the cilantro. We like to serve this with black beans and a slice of fresh fruit.

MAKES 4 SERVINGS

EGGS BENEDICT

B
enedicts are a staple at the Cottage on Sunday mornings, and they are easy to prepare once you get the hang of them. If you want to substitute medium boiled eggs for poached, that's fine; it's just not the Cottage way.

1 tablespoon white vinegar

4 eggs

2 English muffins, split

4 slices Canadian bacon, warmed

8 tablespoons Hollandaise Sauce (page 124)

In a deep pot bring 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer. Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Drain, set aside, and keep warm. Repeat the poaching process for the remaining 2 eggs. While the eggs are cooking, toast the English muffins. When toasted, place the bacon on top. Place the eggs on top of the bacon. Spoon the hollandaise sauce over the eggs and serve immediately. We like to add fresh fruit and Cottage Breakfast Potatoes (page 18).

MAKES 2 SERVINGS

Note:
The hollandaise sauce can be made ahead and heated in the microwave. Heat for 8 to 10 seconds only so the sauce doesn't break down.

CALIFORNIA BENEDICT

F
resh hollandaise sauce, eggs, turkey, and avocado: If you are in Southern California and you are a breakfast lover, this Benedict at the Cottage is a must.

1 tablespoon white vinegar

4 eggs

2 English muffins, split

4 slices warm cooked turkey

8 thick slices avocado

8 tablespoons Hollandaise Sauce (page 124)

In a deep pot bring about 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer. Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Meanwhile, toast the English muffins and divide between two plates. Place a slice of turkey on top of each English muffin half. Remove the eggs with a slotted spoon, and place on the turkey of two of the muffin halves. Gently slip the remaining 2 eggs into the simmering water and cook for 3 to 5 minutes, repeating the process. Add a slice of avocado to each side of each muffin half. Pour 2 tablespoons hollandaise sauce over each egg. Serve with fresh fruit and Cottage Breakfast Potatoes (page 18).

MAKES 2 SERVINGS

CRAB CAKE BENEDICT

T
he flavors of hollandaise and crab complement each other nicely. We like to serve this Benedict on warm mornings in the summer.

1 tablespoon white vinegar

4 eggs

2 English muffins, split

4 Crab Cakes (page 154), heated

8 tablespoons Hollandaise Sauce (page 124)

In a deep pot bring 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer. Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Drain, set aside, and keep warm. Repeat the poaching process for the remaining 2 eggs. Toast the English muffin halves. To assemble, place a crab cake on top of each English muffin half. Top with a poached egg and 2 tablespoons of the hollandaise sauce. Serve with fresh fruit or Cottage Breakfast Potatoes (page 18).

MAKES 2 SERVINGS

CARMEL BRUNCH

L
ike a crustless quiche, Carmel Brunch (named for the coastal community up north) is great for a crowd. It can be prepared the night before and baked in the morning.

8 eggs

¼ cup flour

1 teaspoon salt

1 teaspoon baking powder

2 cups cottage cheese

2 cups shredded Monterey Jack cheese

½ cup melted butter

½ cup canned roasted chiles, strained

Preheat the oven to 350
^o
F. Grease a cake pan with butter. In a large bowl beat the eggs thoroughly. In a separate bowl combine the flour, salt, and baking powder together. Sift the mixture over the eggs and beat until blended. In a separate bowl combine the cottage cheese, Monterey Jack cheese, butter, and chiles. Add this to the egg mixture and stir to combine. Pour the mixture into the baking pan and bake for 40 minutes or until puffy and set. Serve this as you would a quiche.

MAKES 4 TO 8 SERVINGS

EGGS DEL MAR

F
or the shrimp lover this is a yummy dish. This recipe cooks up quickly, so you can be eating a delicious meal in just a few minutes.

1 tablespoon white vinegar

4 eggs

2 English muffins, split

1 cup bay shrimp, cooked

½ cup Hollandaise Sauce (page 124)

1 large ripe tomato, sliced

½ avocado, sliced

Salt and pepper

In a deep pot bring 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer. Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Drain, set aside, and keep warm. Repeat the poaching process for the remaining 2 eggs. While the eggs are cooking, toast the English muffins. Heat the shrimp and the hollandaise sauce. (Be careful not to cook the hollandaise sauce.) For each serving, place a slice of tomato on each English muffin half. Add the shrimp, then the eggs. Add avocado slices on the side and spoon the hollandaise sauce over the top. Season with salt and pepper to taste.

MAKES 2 SERVINGS

Note:
We like to serve this with Cottage Breakfast Potatoes (page 18) and fresh fruit.

EGGS LA JOLLA

A
hint of balsamic vinegar with the vegetable medley is a nice complement to this Benedict, which is a favorite among vegetable lovers.

1½ tablespoons olive oil

½ cup diced mushrooms

1 teaspoon minced garlic

½ cup diced Roma tomatoes

2 cups fresh baby spinach

1 teaspoon balsamic vinegar

1½ teaspoons white vinegar

4 eggs

2 English muffins, split

4 slices cooked Canadian bacon

8 tablespoons Hollandaise Sauce (page 124)

In a small sauté pan, heat the oil over medium heat. Add the mushrooms, garlic, tomatoes, spinach, and balsamic vinegar. Cook until the mushrooms are soft and the spinach is wilted. To poach the eggs, in a deep pot bring 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer. Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Drain, set aside, and keep warm. Repeat the poaching process for the remaining 2 eggs. While the eggs are cooking, toast the muffin halves. To assemble, place one-quarter of the vegetable mixture on top of each muffin half. Add a slice of Canadian bacon, a poached egg, and 2 tablespoons of hollandaise sauce to each.

MAKES 2 SERVINGS

FRESH VEGETABLE FRITTATA

T
he Frittata has been one of our standbys, on the menu for eleven years and a regular breakfast for many La Jollans.

1 plus 1 tablespoon butter

cup diced broccoli

cup diced tomatoes

½ cup sliced mushrooms

1 cup chopped fresh baby spinach

12 eggs, beaten

1
cups Salsa Fresca (page 135), heated

½ cup shredded Jack cheese

½ cup shredded Cheddar cheese

4 tablespoons sour cream

In a medium sauté pan over medium heat, melt 1 tablespoon of the butter. Add the broccoli, tomatoes, and mushrooms. When the mushrooms are soft, add the spinach and cook until it is beginning to wilt, about 2 minutes. Remove from the heat. In a smaller sauté pan, melt the remaining tablespoon of butter. For each serving add one-fourth of the egg mixture and one-fourth of the broccoli mixture to the pan. Gently pull the edges away from the pan and swirl the pan so more of the eggs cook. When the frittata is firm on the bottom and the mixture has solidified, flip with a spatula. When the eggs are cooked through, slide the frittata onto a plate. Pour hot Salsa Fresca over it and immediately sprinkle with cheeses and garnish with sour cream. Repeat for the remaining three servings.

MAKES 4 SERVINGS

JOE'S SAN FRANCISCO SPECIAL

A
new dish for us, but fast becoming a local favorite, this “Joe's Special” is our gloss on a longtime San Francisco favorite. Use your favorite chicken sausage links in the recipe.

2 teaspoons butter

4 chicken sausage links

1½ cups chopped fresh baby spinach

1 cup sliced mushrooms

½ cup chopped yellow onions

12 eggs, beaten

In a medium sauté pan, melt the butter over medium heat. Add the chicken sausage and cook according to the package directions. Remove from the pan and slice in ¼-inch rounds. Put the sausage back in the pan and add the spinach, mushrooms, and onions and sauté until the mushrooms and onions are soft. Pour in the eggs and stir until cooked through.

MAKES 4 SERVINGS

Note:
This is great served with Cottage Breakfast Potatoes (page 18) and English muffins.

LAURA'S MEATLOAF HASH

M
eatloaf is one of our all-time best sellers at dinner. It was natural to make a hash out of leftovers for breakfast the next day.

3 cold thick slices Laura's Meatloaf (page 179)

½ cup chopped onion

4 cups Cottage Breakfast Potatoes (page 18), warmed

8 eggs

Cut the meatloaf slices into ½-inch cubes. Place in a medium sauté pan over low heat and cook until warmed through. Add the onion and cook until translucent. Add the potatoes and cook until the mixture is hot. Divide the mixture among four plates and keep warm. In an egg pan or skillet, fry the eggs two at a time in a small amount of butter or margarine over medium heat. When cooked, place the eggs on top of the hash. Serve with toast or English muffins.

MAKE 4 SERVINGS

COTTAGE BREAKFAST POTATOES

T
he Cottage pan-griddles breakfast potatoes in chunks instead of shreds. Potatoes in the morning should be flavorful, not bland, so don't be shy with the seasonings.