Breakfast tastes better cooked and served outdoors
Everything tastes better outdoors and breakfast is no exception, whether it's served on the beach, in the backyard, or on the balcony. Here is a sample of outdoor breakfast fare.
Start with fruit cups mixed at home of melon chunks, blueberries, strawberries, bananas, orange sections, seedless grapes, and exotic kiwi fruit, served with a squeeze of fresh lime juice.
Here are some interesting variation on the main course, including breakfast eggs. Scrambled Eggs on Anchovy Toast 6 large eggs, lightly beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 teaspoons chili powder 1 stick margarine or butter 6 anchovies, minced Dash garlic powder 6 slices bread 2/3 cup grated, sharp Cheddar cheese
Combine eggs, salt, pepper, and chili powder. Melt 4 tablespoons margarine in a frying pan and add eggs. Stir and cook over low heat until done, stirring constantly. Combine 1/2 stick of margarine with the anchovies and garlic powder while bread is toasting over the fire. Spread and anchovy-butter mixture over hot toast and then top with scrambled eggs. Sprinkle with grated cheese and serve hot. Serves 6.
The next egg dish is easiest prepared in the oven and kept warm until serving. In addition to being delicious, it can be eaten with your fingers like pizza. Egg and Sausage Pie 9-inch pie shell, unbaked 4 ounces mozzarella cheese 6 ounces bulk pork sausage 4 eggs 3/4 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper
Prebake pie shell in a 425 degree F. oven for about 8 minutes or until lightly browned. Remove from the oven and lower the temperature to 375 degrees F. Cook, drain, and crumble sausage meat.
Line the bottom of the pie shell with half the cheese, grated or cut into strips. Top cheese with cooked sausage; cover with remaining cheese. Combine eggs, milk, salt, and pepper and beat well. Pour over cheese and sausage.
Bake in a 375 degree F. oven for about 25 to 30 minutes or until a knife inserted into the center comes out clean. Serve hot. Makes 6 servings.
Any special breakfast isn't complete without coffeecake. This one features fresh plums and a walnutty crumb topping. Apple Pancakes 1 cut sifted all-purpose flour 1/2 teaspoon double-acting baking powder 1/2 teaspoon salt 1/8 teaspoon soda 1/4 teaspoon ground nutmeg 1/4 cup sugar 2 large eggs, well beaten 1 cup milk 1 tablespoon oil 3/4 cup shredded apple 1 teaspoon fresh lemon juice
Sift together the first 6 ingredients. Combine eggs and milk and gradually stir into the flour mixture. Add oil and beat slightly. Mix apple with lemon juice to prevent discoloring and blend with batter.
For each pancake, drop 2 tablespoons of batter onto a lightly greased hot griddle. Cook until pancakes are brown on the bottom and bubbles form over the top. Turn to brown on the other side. Serve at once with cooked Canadian bacon and syrup, honey, jelly, or cinnamon sugar. MAkes about 16 pancakes. Plum Muffin Coffeecake 1/3 cup all purpose-flour 1/2 cup chopped walnuts 1 teaspoon cinnamon 1/2 cup sugar 2 tablespoons soft margarine or butter 1/4 cup cookie crumbs 6 tablespoons soft margarine or butter 3/4 cup sugar 1 egg 1 tablespoon grated lemon rind 1 teaspoon vanilla 2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup milk 3 cups sliced fresh plums (about 1 1/2 pounds)
Combine first 5 ingredients in a small bowl, blending in margarine with fork or fingers and set aside.
Dust well-buttered 10-inch tube pan with cookie crumbs and set aside. Cream margarine and sugar together. Beat in egg, lemon rind and vanilla. Sift together flour and baking powder; add to creamed mixture alternately with milk. Fold in plum slices.
Spread batter in prepared tube pan and sprinkle evenly with walnut topping. Bake at 375 degrees F. for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing.