This year since Valentine’s Day falls on a Tuesday, I’m giving you the freedom to be festive all weekend long. Everyone loves brunch in bed, so I’ve cooked up some simple yet scrumptious breakfast treats for you to prepare for your Valentine. Tell her (or him!) to sleep in, get the kiddos involved, and serve these delicious dishes alongside a cup of coffee or a glass of wine! Happy Valentine’s Day!
On this WIBW segment, Oz Winery‘s April Bryant helped us pair our brunch dishes with the perfect wines and bubbly! “Squished Witch” was the pick for our Chocolate Croissant French Toast, and their bubbly “Bust My Buttons” poured over sherbet was sweet alongside Black Forest Ham Cups and Strawberry Donut skewers! Visit Oz Winery for their complete selection of wines and bubbly, and you can still sign up to attend their special Valentine’s Day Tastings with time slots all weekend!
Black Forest Ham and Egg Cups
3 Tbs. unsalted butter
1/3 cup chopped scallions
½ lb. button mushrooms, finely chopped
kosher salt and freshly ground black pepper , to taste
2 Tbs. sour cream
1 Tbs. minced fresh tarragon ( or 1/2 tsp. dried tarragon)
12 slices deli Black Forest Ham, not super thin, yet not too thick either
12 large eggs
Sour cream and fresh tarragon, for garnish
Preheat oven to 375 degrees F. In a large sauté pan, sauté scallions and mushrooms in unsalted butter over medium high heat, stirring often, until mushrooms are tender, approx. 6-8 minutes. Remove from heat and stir in minced tarragon and sour cream.
Meanwhile, fit one slice of ham into each of 12 large greased muffin cups (ham edges may protrude above cups). Divide mushroom mixture among ham cups, then crack an egg into each ham cup on top of the mushrooms.
Bake, uncovered, on the middle rack of the oven until whites are cooked but yolks are still soft, approx. 10-12 minutes, or to desired doneness. Remove from oven let rest for 5 minutes before carefully using a knife to loosen ham cups, removing each one from the muffin tin. Garnish each ham cup with a dollop of sour cream and a bit fresh tarragon and serve at once.
Chocolate Croissant French Toast Bake with Fresh Strawberries
8 large croissants, sliced in half lengthwise
8 oz. cream cheese, softened
2/3 cup chocolate hazelnut spread, such as Nutella
1 cup half and half
2 tsp. vanilla extract
4 large eggs, beaten
1/3 cup granulated sugar, divided use
1/4 cup unsalted butter, melted
1 cup sliced fresh strawberries combined with 1 Tbs. granulated sugar
In a small bowl, combine cream cheese with hazelnut spread; spread prepared mixture over sliced croissants, then press the croissant halves back together (sandwich style), cutting each one in half to make two smaller pieces; place into a 9 x 13 pan, snuggling them in to fit. In a mixing bowl, combine half and half with vanilla, eggs, sugar and melted butter; whisk to combine, then pour over the top of the prepared croissants in the baking dish. Use a fork to gently press each of the croissants down a bit into the egg mixture; let rest for 30 minutes.
Preheat oven to 350 degrees F. (325 degrees F. if using a glass baking dish). Bake, covered, for 20 minutes, then remove foil and continue to bake an additional 20-25 minutes or until a knife inserted into the center comes out clean. Let cool slightly, then top with prepared strawberries. Drizzle with additional warmed chocolate hazelnut spread, if desired.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, February 2017. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!
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