Breakfast for Dinner

As you might recall, I love breakfast. Any excuse to make or eat breakfast food, day or night, works for me. We've been trying to eat less meat for dinner, so that means getting creative. There have been some successes, and some major flops (last night's quinoa with sweet potatoes didn't go over well... and I have to agree with my husband on that one. Believe me, you don't want that recipe). Tonight's dinner/breakfast falls into the "success" category. And, surprise surprise, it's from the talented Ina Garten. Seriously though, everything I have made of hers has been amazing. I realized that I've been (unconsciously) working my way through a lot of her recipes in the last month. She's my go-to gal for great, easy food. I'm a bit obsessed.

I love eggs, and so does my husband. And, since there's a ton of variations with eggs, we have a lot of options. Tonight was scrambled eggs with goat cheese and chives, chive biscuits, and turkey bacon (ok, so the turkey bacon was my addition; Ina would use applewood smoked bacon, which of course would have been even better). The difference between my typical eggs and Ina's eggs is butter and half & half. As you can imagine, these not-so-healthy additions make the eggs taste really REALLY good.

The chive biscuits sounded like they'd go well with the eggs. I'd never made biscuits before and was in the mood to try something new. I always thought biscuits were difficult to make, but they were extremely simple and quick (made during Little H's afternoon nap)... and delicious. She also has a recipe for buttermilk cheddar biscuits that I think I'll try soon.

Since I made the biscuits ahead of time, the eggs and turkey bacon took only 15 minutes. I warmed the biscuits in the oven (wrapped in aluminum foil) while the bacon was cooking. Ideal for a quick, yummy dinner... or breakfast... or lunch. Speaking of, I think this will be my lunch tomorrow too.

*On a side note, I also made Ina's Country French Omelet twice last week. Loved it. Updates soon. (Oh, and yes, I am now on a first name basis with Ina. My new BFF).

Scrambled Eggs with Goat Cheese (from Ina Garten's Barefoot Contessa Family Style)
This original recipe serves 6, but I cut it in half when I made it tonight and had more than enough for two (although my husband had no problem finishing it off)

Ingredients:

• 16 extra-large eggs
• 1 1/4 cups milk or half & half (I used half skim milk, and the rest half & half)
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 6 ounces fresh goat cheese, such as Montrachet, crumbled
• 2 tablespoons minced fresh chives

Directions:

• Whisk the eggs in a bowl with milk, salt and pepper.
  
• Heat 2 tablespoons of butter in a large saute or omelet pan. Add the eggs and cook them over medium-low heat, stirring constantly, until the desired doneness.
• Off the heat, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt.
• Check for seasonings. Serve hot.

Chive Biscuits (from Ina Garten's Barefoot Contessa Family Style)
Makes 8 biscuits (you can freeze the leftovers if you're not planning to eat them within a couple of days)

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half & half
• 1/2 cup chopped fresh chives or fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions:

• Preheat the oven to 400 degrees.
• Combine the flour, baking powder, salt and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half & half and beat until just mixed. Add the chives and mix until just combined.
• Dump the dough onto a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out round with a 2 1/2-inch round cutter (I didn't have one, but my 1/3 measuring cup was the same size at the top and worked decently) and place on a sheet pan lined with parchment paper. Brush with the egg wash.
• Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.

Enjoy!