Weekend mornings spent at home are best enjoyed in the company of family with a delicious breakfast spread. However, we know this time is sacred for any household which is why we have curated a list of simple and easy to prepare recipes, all using Rudi’s organic baked breads. Here are six indulgent breakfast recipes for the whole family to dig in when cereal just won’t do.
- Cinnamon Raisin French Toast
- Ingredients:
- 4 slices Rudi’s Gluten-Free Cinnamon Raisin bread
- 2 large eggs
- 1/4 tsp vanilla extract
- 1/2 cup milk or Almond Dream Vanilla
- 1/2 tbsp butter
- Strawberries and blueberries to garnish (optional)
- Directions:
- Melt butter in a skillet over low-medium heat
- In a large bowl, whisk together eggs, milk, and vanilla extract
- Gently dip a slice of bread into the egg mixture, making sure to coat both sides
- Once the bread has been soaked, lay it on the skillet and cook evenly on both sides, about 5-7 minutes
- Garnish with sliced strawberries
- Smoked Salmon Bagel
- Ingredients:
- Rudi’s Organic Everything Bagel
- Ingredients
- Smoked salmon
- Cream cheese
- Fresh lemon juice
- Dill
- Red onions
- Arugula
- Capers
- Salt and pepper to taste
- Directions:
- Add the cream cheese, lemon juice, dill and salt and pepper to a bowl.
- Mix well to combine.
- Spread the cheese mixture on to half of a toasted bagel.
- Top with cucumber, smoked salmon, capers and red onions and close the bagel.
- Breakfast Burrito
- Ingredients:
- 2 large potatoes, peeled and grated
- 1 lb of chorizo, diced
- 6 eggs, beaten
- 2 tbsp olive oil
- 1/4 tsp ground pepper
- 1 bunch green onions, chopped
- 6 Rudi’s Gluten-Free Plain Tortillas
- 2 cups cheddar cheese, grated
- 2 avocados, sliced
- salsa
- cilantro
- Directions:
- Using a cheesecloth remove as much water from grated potatoes as possible. You may have to twist the cloth very hard. (This step is crucial to achieving extra crispy potatoes.)
- In a large skillet brown the chorizo over medium heat until cooked through. Remove meat from the skillet and set aside. In the same skillet add in the eggs and season with ½ tsp salt and pepper. Stir the eggs slowly but frequently until cooked through. Once cooked remove from skillet and set aside along with chorizo.
- In the same pan add olive oil and bring heat to medium/high. Add in potatoes spreading out evenly on the surface of the skillet. Season with remaining salt and pepper. Allow to cook for 2-3 minutes before stirring/flipping potatoes. Continue doing this every 2-3 minutes until potatoes are slightly crispy and cooked through. Add in green onions along with chorizo and eggs and stir until mixture is combined. Remove from heat.
- Preheat oven to a low broil. Working with one tortilla at a time place ½-¾ cup sausage mixture in the middle of the tortilla. Top with ⅓ cup cheese, avocado slices, salsa and cilantro. Carefully roll up the burritos, tucking in the corners. Repeat with remaining tortillas. Line burritos on a baking sheet and place in oven. Remove once tortillas are just golden.
- Berry Toast
- Ingredients:
- 2 pieces of toasted Rudi’s Organic Honey Sweet Whole Wheat Bread
- 2 tbs original cream cheese
- 1/2 cup pitted cherries
- 1/2 cup sliced strawberries
- 1/4 cup blueberries
- 1/4 cup sliced raspberries
- 1 tbs honey (optional)
- Directions:
- Toast 2 slices of Rudi’s Organic Honey Sweet Whole Wheat Bread
- Spread cream cheese across surface of both slices
- Remove pits from cherries
- Slice strawberries and raspberries
- Place all berries on top of cream cheese
- Drizzle honey over the tops of both slices
- For The Little Ones – Egg in the Hole
- Ingredients
- 1 ½ teaspoons butter
- 1 slice of Rudi’s Seeded Multigrain Bread
- 1 egg
- Salt and ground black pepper to taste
- Decorations such as deli meats, cheese, cucumber and raisins.
- Directions:
- Using cookie cutters, stamp out shapes in cheese, deli meats, cucumber or raisins.
- Melt the bacon grease in a non-stick pan over low heat.
- Cut a 1 1/2 to 2-inch hole from the centre of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure both sides are toasted.
- Decorate with the pre-cut shapes and serve immediately.
- Eggs Benedict
- Ingredients:
- 8 slices bacon or 4 slices Canadian bacon
- 4 large eggs
- 2 teaspoons white or rice vinegar
- 2 Rudi’s Organic English Grain Muffins or 2 slices of Rudi’s Organic 100% Wheat Bread
- Butter
- Handful of Arugula
- 2 tablespoons chopped parsley, for garnish
- For the Hollandaise Sauce:
- 10 tablespoons unsalted butter (if using salted butter, omit the added salt)
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- Dash cayenne or Tabasco sauce
- Directions:
- Heat a large skillet on medium low heat. Add the bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides.
While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
To make the Hollandaise, gently melt 10 tablespoons unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender. Blend on medium to medium high speed for 30 full seconds (count or time it), until eggs lighten in colour. Turn the blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.
To poach the eggs, crack an egg into a small bowl and slip it into the barely simmering water. Once it starts to solidify, you can repeat this process with another egg until you have the desired total cooking together. Turn off the heat, cover the pan and let it sit for 4 minutes.Then gently remove the eggs by lifting them out with a slotted spoon.
Toast the English muffins or bread then begin assembling the eggs Benedict. Top the muffin with a handful of arugula and 2 slices of bacon, then place a poached egg on top. Pour some Hollandaise sauce over and garnish with parsley.
Rudi’s products are available in grocery stores island-wide.
For more information regarding Rudi’s Bakery, click here.
