Breakfast

Menu:

Maple Baked Beans

Serbian French Toast

Hash Browns

Smoked Meat Scrambled Eggs 

Maple Baked Beans

Ingredients:

• 1 pound (454 g) dry navy beans, soaked overnight, drained and rinsed
• 1 onion, chopped
• ¼ cup (60 ml) maple syrup
• ⅓ cup (80 ml) brown sugar
• 2 tablespoons (30 ml) molasses
• 2 tablespoons (30 ml) tomato paste
• 2 teaspoons (10 ml) dry mustard
• 3 cups (710 ml) water
• Salt and pepper

Method:

1. Transfer the drained and rinsed beans again to a large pot. Cover with water and bring to a boil.
2. Turn down the heat and simmer for about 45 minutes.
3. Remove beans from heat and rinse again.
4. Preheat oven to 225 F (105 C).
5. Transfer the precooked beans to a Dutch oven or a large oven-proof pot.
6. Add the onion, maple syrup, brown sugar, molasses, tomato paste, dry mustard, and water, cover and transfer to the oven to cook for approximately 6 hours.
7. Remove the lid for the last 30 minutes or so to obtain a nice golden color. If the beans appear dry, add a little water.

Serbian French Toast

Ingredients:

• 6-7 slices sourdough bread
• 5 eggs
• 1-2 cups (240-470 ml) vegetable oil
• 1 teaspoon (5 ml) salt

Method:

1. In a medium bowl, whisk the eggs and salt very well.
2. In a non-stick skillet, heat the oil on medium heat until hot.
3. When the oil is ready, briefly submerge a slice of bread into the egg mixture, flipping it to make sure both sides are covered. Let the bread sit in the egg mixture only a few seconds. Let the excess liquid drain, and then transfer to the skillet. Fry the bread for about 5-6 minutes, flipping it until the bread is nice and brown on both sides and the egg is cooked.
4. Transfer to a paper towel-lined plate and drain the excess oil. Repeat this step until all ingredients are used up.
5. Serve warm or room temperature.

Hash Browns

Ingredients:

• 2 medium russet potatoes, shredded
• ½ medium onion, finely chopped
• ¼ cup (60 ml) all-purpose flour
• 1 egg
• 1 cup (240 ml) vegetable oil for frying, or as needed
• Salt and pepper

Method:

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry.
2. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
3. Heat about ¼ inch (6 mm) of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a ½ inch (1.25 cm) thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
4. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side.Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Smoked Meat Scrambled Eggs

Ingredients:

• 4 eggs
• 2 tablespoons (30 ml) milk
• Salt and pepper
• 1 tablespoon (15 ml) butter
• ⅓ cup (80 ml) chopped smoked meat
• 1 green onion, chopped

Method:

1. Whisk eggs in a bowl with milk, salt and pepper.
2. Add butter to a small saucepan and heat up over medium heat.
3. Add in whisked eggs to the saucepan and using a flat bottomed wooden spoon, stir the eggs scraping the bottom of the pan.
4. When the eggs are about half way cooked, add in the smoked meat and green onions. Continue stirring with the wooden spoon until cooked to your desired doneness.

All recipes for Eva’s B were developed and written by Chef Eva Bee.