Pinch of Salt

Changing the way you think about salt.

Archive for the category “Breakfast”

CRISPY BREAKFAST POTATOES

Vernetticrispypotatoes

These Crispy potatoes compliments of Chef Alex Martinez of Vernetti Restaurant are some of the best tasting additions to your Sunday Brunch.  Simple ingredients and simple to make!

INGREDIENTS

DIRECTIONS

  1.  In large pot, boil potatoes until tender, about 10-15 minutes
  2. In a skillet, heat clarified butter or oil to medium/high heat
  3. Once potatoes are soft and tender ( let cool before smashing) smash with palm of hand or spatula.  Be careful not to “over smash”
  4. Place smashed potatoes in the skillet and fry for 4-5 minutes on each side or until desired crispiness is reached.
  5. Remove from skillet and let cool for a minute.  Finish with chopped parsley and  white truffle sea salt.  or roasted garlic sea salt

Delicious!

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HEPP’S Chicken and Spinach Scramble

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What better way to start the day than with a protein packed breakfast!  This is a quick, easy, and healthy recipe that only needs 5 ingredients.  Also a great way to use that left over chicken from the night before.  This is gluten free and can be dairy free if cheese is replaced with goat cheese.

SERVES 2

Ingredients: 

  • 6 eggs preferably organic or cage free
  • 1 Organic chicken breast diced
  • 1  cup organic spinach leaves
  • 1 tomato diced or cubed
  • 2 tablespoons feta cheese – can be replaced with goat cheese for daily free

HEPP’S  Smoked Sea Salt- for this recipe we used our applewood but you can pick your favorite!!

Directions:

1. If chicken isn’t already cooked, cook chicken it can be grilled, sauteed, or baked  however you please.

2. Cube chicken

3. Scramble eggs, they can be cooked all together or three  at a time.  If you want to pull yokes out go ahead to make it an egg white scramble or leave one in totally up to your preference!

4. Add cubed chicken once eggs are mostly cooked and heat for 1 – 2 minutes.

5. While eggs are cooking add 1/2 cup spinach to each plate

6. Place eggs on top of spinach leaves, top with tomatoes, cheese.

7. Finish with HEPP’S Applewood Smoked Salt 1 or 2 pinches.

Find our Applewood smoked salt, and much more at http://www.heppssalt.com

 

 

 

HEPP’S Ham and Cheese Casserole

easter ham and cheese casserole

Who can resist a delicious breakfast casserole, by using a few less egg yolks and fat free milk this dish has a lighter twist.

Serves: 6

Total time: 1 3/4 hours

INGREDIENTS:

  • 4 large eggs
  • 4 large egg whites
  • 1 cup nonfat milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon freshly ground pepper
  • 1/4 HEPP’S Vanilla Bean sea salt
  • 5 cups chopped spinach, wilted (see Tip)
  • 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
  • 1 cup diced ham steak, (5 ounces)
  • 1/2 cup chopped jarred roasted red peppers
  • 3/4 cup shredded Gruyère, or Swiss cheese

DIRECTIONS:

  1. Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
  2. Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper and HEPP’S Vanilla Bean sea salt; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
  3. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Alternatives:  HEPP’S Himalayan pink sea salt, HEPP’S Habanero sea salt

HEPP’S Stuffed Eggs With Smoked Salmon and Cucumbers

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It is impossible to get enough eggs on Easter Sunday.  Whether they are hard boiled or scrambled they are every where you look.  If you are looking for a new twist on the traditional ” deviled eggs” these are a must!

Serves: 20

Total time: 45 mins.

INGREDIENTS:

  • 10 large eggs
  • 2 ounce(s) smoked salmon, finely chopped
  • 3 tablespoon(s) light mayonnaise
  • 1/4 cup(s) cucumber, chopped
  • 2 teaspoon(s) fresh dill, chopped, plus sprigs for garnish
  • Ground Pepper
  • HEPP’S Alderwood smoked sea salt.

DIRECTIONS:

  1. In 4-quart saucepan, place eggs and enough cold water to cover by at least 1 inch; heat to boiling on high. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water, and run cold water over eggs to cool. Peel eggs.
  2. Slice eggs lengthwise in half. Gently remove yolks and place in medium bowl; with fork, break yolks into chunks. Reserve 1 tablespoon chopped salmon. To egg yolks, add mayonnaise, cucumber, 2 teaspoons chopped dill, 1/2 teaspoon freshly ground black pepper, and remaining salmon; gently stir until combined. (Egg-yolk mixture and egg whites can be covered separately and refrigerated up to 24 hours.)
  3. Place egg whites on serving dish or in jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon about 1 tablespoon egg-yolk mixture into each egg-white half. Top eggs with reserved chopped salmon and finish with HEPP’S Alderwood Smoked sea salt. Cover eggs and refrigerate up to 4 hours. Just before serving, garnish with dill sprigs.

Alternatives: HEPP’S Aussie Flake, or Red Cay mineral sea salt

HEPP’S Bacon and Cheese Quiche

Easter bacon cheese quiche

This dish is works for both brunch or dinner.  It is so quick and easy and a family favorite!

Serves: 8

Prep: 30 min.

total: 1 1/2 hours

INGREDIENTS:

  • 1 homemade or store-bought single-crust pie dough
  • 1 tablespoon unsalted butter
  • 2 cups medium diced yellow onion (from 1 large onion)
  • Ground pepper
  • 6 large eggs
  • 3/4 cup heavy cream
  • 3/4 pound bacon, cooked and crumbled
  • 1 cup shredded Gruyere cheese (4 ounces)
  • 1/2 teaspoon HEPP’S Applewood Smoked Salt 

 

 DIRECTIONS:
  1. Bake crust as per directions on label
  2. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes.
  3. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon HEPP’S Salt 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature. Add an extra pinch of salt to taste.

Alternative: HEPP’S Hickory smoked sea salt, HEPP’S Habanero sea salt for heat.  Use HEPP’S Black Truffle Salt.  **If using Black Truffle Salt, season after fully cooked right before serving.  

 

HEPP’S Cinnamon Sugar French Toast

Here is a great family favorite, try baking instead of frying for a low fat option and easier clean up

Cinnamon French Toast

Ingredients:

Serves 2

  • 2 large eggs
  • 2 large egg whites
  • 1/4 cup low fat milk
  • 4 slices Whole grain bread
  • 2 teaspoons HEPP’S Cinnamon Sugar
  • Fresh fruit – in combination fruit always include 1 berry for added sweetener

Directions:

  1. Preheat the oven broiler and toast the bread on each side.
  2. spray a large, square baking dish with cooking spray
  3. Whip eggs, milk, and HEPP’S Cinnamon sugar together and pour into another square baking dish.
  4. Soak bread for 2-3 minutes per side so the pieces soak up the egg mixture leaving very little egg mixture left.
  5. Spray a medium sized baking dish with cooking spray.  Heat the oven to 350 degrees, and arrange the bread in your baking dish.  Bake for 25- 30 minutes until the egg is set and bread is no longer mushy.
  6. Once fully cooked cover with fresh fruit and sprinkle HEPP’S Cinnamon Sugar and serve.

*In the picture above we used syrup, the fruit has so much of its own natural sugar you can skip the syrup and still get a very sweet delicious taste!

* Other suggested HEPP’S sugars Raspberry, Vanilla bean or Dark Cocoa

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