A buckle is a homey, old-school American dessert that’s a single-layer coffee cake studded with fruit. As the cake cools, it settles and “buckles.” I used raspberries here, but blueberries or blackberries would work just as well. If you happen to have our DIY Ghee on hand, use it to add deep flavor to this recipe. The buckle cake a great addition to a brunch spread or as an afternoon snack with coffee or tea.
[amd-zlrecipe-recipe:65]
This strata is like a savory bread pudding; custardy on the inside and crisp on the outside. It’s a nod to the version my Aunt Judy makes . . . serious incentive to wake up.
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
4 cups sliced cremini mushrooms
sea salt and freshly ground pepper
2 cups 1% or 2% milk
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1/8 teaspoon ground nutmeg
5 large eggs
1 pound whole grain bread (day old is best), cut into 1/2-inch thick slices
3/4 cup shredded Gruyere cheese
Heat a large skillet over medium heat and cook sausage for 5 minutes, until browned, breaking apart with a spatula. If there is fat, spoon out and discard all but 2 teaspoons. Add onion and mushrooms to pan, season with salt and pepper and cook for 8-10 minutes, stirring often, until golden brown. Remove from heat and set aside.
Whisk together milk, Dijon mustard, dry mustard, nutmeg, eggs and a pinch of salt and pepper in a medium bowl.
Spray a 9×13 baking dish with olive oil or cooking spray and arrange half of the bread slices along the bottom. Spoon half of the sausage mixture evenly over the bread followed by 1/4 cup of cheese. Top with another layer of remaining bread, sausage and 1/4 cup cheese. Pour egg mixture evenly over the top. With the back of a spatula, press everything down to moisten with liquid. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350.
Top with the remaining 1/4 cup cheese and bake, uncovered, for 40 minutes. Let stand 10 minutes before slicing and serving.
Serves 12
This meal is our family’s traditional Christmas Day breakfast. Christopher mans the comal after the Santa festivities, while we all fill our coffee mugs and wait for our plates.
1 cup organic, low-fat refried beans
8 small corn tortillas
2 cups shredded sharp cheddar cheese, divided
2 tablespoons canola oil
4 large eggs
sea salt and freshly ground black pepper
sour cream, salsa and hot sauce to taste
Preheat broiler with 2 oven oven racks placed in the top third and bottom third of the oven. Spread a 1/4 cup of beans onto four tortillas, sprinkle each with 1 tablespoon of cheese and top with another tortilla. Arrange on a cookie sheet and broil in the bottom third of the oven for 3-4 minutes, until just turning color and crisping. Flip and cook another 3-4 minutes.
While tortillas are cooking, heat oil in a large nonstick skillet over medium high heat. Swirl the oil and crack the eggs into pan. Cook 2-3 minutes, until whites are just set. Season with salt and pepper.
Take the tortilla pan out and carefully transfer one egg to the top of each tortilla. Sprinkle with the rest of the cheese and broil in the top third of the oven for 1-2 minutes (watch carefully not to burn), until the cheese is bubbly and the egg white is completely set.
Transfer to plates and top with a dollop of sour cream and salsa.
Serves 4
