Breakfast Around The World!

A week about breakfast just wouldn’t be complete without some International flair added to it! After all, everyone eats breakfast. So this morning I have a little bit of breakfast from several different places, and trust me when I say I had to force myself to stop. I have four recipes to share this morning, but it easily could have been twenty-four. Breakfast around the world is exotic and delicious and is making me very hungry this morning.

First up, we visit the Emerald Isle known as Ireland. Well known for their potatoes in Ireland, among many, many other things. This exotic Irish Potato Omelet is just a little bit different from the addition of mashed potatoes. It’s delightful, and for an extra treat, be sure and sprinkle on some lovely Irish Cheddar Cheese.

Irish Potato Omelet
4 large eggs — whites and yolks separated
1 large potato — cooked and mashed
1 teaspoon lemon juice
1 tablespoon fresh chives — chopped
2 teaspoons butter
salt and pepper

Separate the eggs and beat the yolks. Add, the mashed potato to the yolks, mixing thoroughly. Add the lemon juice, chives, and salt and pepper.

Whisk the egg whites until stiff. Fold the egg whites into the potato mixture.

Melt the butter in a nonstick skillet or omelet pan over low-medium heat. Cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet.

Serve immediately.

And before we completely leave this region of the world, I thought a stop in Great Britain would be necessary as well, particularly in the region of Wales and their wonderful Welsh Rarebit. This recipe has dozens of different variations. My mom’s rarebit is completely different- and I suspect came from her mom. Her rarebit has an addition of a tomato sauce poured over the cheese- comfort food for sure. But this version is also delicious and well worth the effort to make the cheese sauce.

Welsh Rarebit
4 slices dense — hearty brown bread
1 cup shredded extra-sharp cheddar cheese
5 tablespoons dark ale (NOT beer)
2 tablespoons chilled unsalted butter
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 pinch cayenne pepper
salt and pepper — to taste

Preheat a broiler.

Toast the bread slices in a toaster to golden brown.

In a small saucepan over medium heat, combine the cheddar and the dark ale.

When the cheese melts, add the butter, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and the cayenne, and whisk together until smoothly melted and combined, 1-2 minutes.

Cut each piece of toast in half, diagonally, and arrange on a pie plate.

Pour the cheese mixture over the toasts so they are covered completely.

Place the platter under the broiler and broil until the cheese bubbles and starts to scorch in places, about 2 minutes.

Remove from the broiler and serve piping hot.

Now we’re going to head to one of my favorite countries to dine in, India. I know very few people who’ve tried Indian food and don’t immediately become addicted. There’s something warming and comforting about most Indian Cuisine, and breakfast is no exception. Eggs in particular seem to be made for the spice blends in India, so these Curried Poached Eggs should be no surprise here. Usually I see hard-cooked eggs in a tomato curry sauce, so these eggs are a delightful surprise. You can serve them on toast, as suggested here, but they would be amazing served over a bowl of dal or wrapped up in some hot fresh naan with one of the many Indian pickles.

Curried Poached Eggs
1 1/2 teaspoons ground coriander
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 eggs
4 slices thick crisp buttered toast

Fill medium saucepan with about 3 inches of water.

Stir in coriander, curry powder, cumin, turmeric, salt and pepper.

Bring to a boil.

Reduce heat to a gentle simmer.

Break one egg into a small dish.

Gently slip egg into water.

Repeat with remaining eggs.

Cook in barely simmering water for 3 to 5 minutes.

Remove eggs with a slotted spoon and drain well.

Serve immediately on crisp buttered toast.

And finally, a stop a little closer to home for a take on my favorite breakfast- Huevos Rancheros. we have a local restaurant that makes the best Huevos Rancheros I’ve ever had (Kary’s if you’re reading this locally!). The combination of tortillas and eggs and salsa and beans is nothing short of amazing- and they do it right. The thing about Huevos Rancheros is that when you cook it for a small crowd, it gets a little tedious and annoying, so this Huevos Rancheros Hotdish makes it accessible for six people at a time- with only one moment of assembly for the cook. You could likely multiply this by as many people as you want, just increase accordingly. I like it with a side of beans and sour cream- and I also leave off the olives. But feel free to adjust this to suit your tastes.

Huevos Rancheros Hotdish
1 cup chopped onions
1 cup chopped green peppers
2 cloves garlic — minced
3 teaspoons olive oil
1 teaspoon flour
2 cans tomatoes — (16 ounce) drained and chopped
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
6 eggs
1/2 cup sharp cheddar cheese — shredded
1/4 cup ripe olives — sliced (optional)

Saute onion, green pepper and garlic in olive oil.

Stir in flour and cook for 1 minute.

Add next 7 ingredients and cook over medium heat for 5 minutes.

Pour sauce into a 9×13 baking dish.

Make 6 indentations in the sauce and break an egg into each, gently.

Sprinkle with cheese and olives.

Bake at 350 degrees F.

for 15 minutes or until eggs are set.

Serve immediately.

So far during breakfast week I’ve shared 14 recipes in one week! There are still two more days to be had here. I wonder what I’ll be sharing next! Come back to find out, and don’t forget, you have a little more time to submit your breakfast favorites to me at tummytreasureATgmailDOTcom. I’d love to see your favorite recipes!