In a large bowl combine the first 5 ingredients; whisk until sugar is dissolved. Add radishes, carrot and red pepper; let stand until serving. Meanwhile, in a large nonstick skillet, cook and stir sausage over medium-high heat until browned, 6-8 minutes. Remove and keep warm. Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm.
Drain vegetable mixture. Spread naan with relish. Top with sausage, eggs, pickled vegetables, cucumber, red onion and cilantro.
Editor’s Note This recipe was tested with Mezzetta brand bell pepper relish.
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Now that life seems to be getting back to normal, or as they say our “new normal”, I find that we’re getting out more. With summer vacation in full swing the grandkids and I have been busy doing outdoor things; and we try to get out early enough to beat the crowds! So this means breakfast isn’t the huge meals we’ve been making during the past year’s lock downs. This is a good thing! It’s practice for school day breakfasts, something that seems to be in our distant past. Now since breakfast is the best way to start your day it shouldn’t be skipped, but a bowl of cereal or a pop tart don’t exactly rank high on my list. That’s why these Grilled Breakfast Burritos have become a big hit at our house!
These breakfast burritos pretty much have all the things one would consider breakfast food; eggs and potatoes. I make mine meatless, but you can easily add sausage or bacon if you like. The best thing about these burritos are that they can be made ahead of time and frozen. Just heat them up when you need them. They can also be eaten on the go which makes them very convenient, specially when you’re running late on a school day!
Of course if you want to be fancy you can plate them and top them with your favorite condiments. I love mine with sour cream, salsa, and a creamy lime cilantro sauce I find at Costco. I also use low carb tortillas but you can use whatever flour tortilla you prefer.
Here’s my recipe for Homemade Grilled Breakfast Burritos! Mix up a big batch today!
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Grilled Breakfast Burrito
Ingredients:
6 Medium Yukon Gold Potatoes (you can use any type of potato). Scrubbed and cubed, leave skin on.
Add potatoes and cook until tender. Be sure to keep stirring so they don’t burn.
When potatoes are almost done add peppers.
Sprinkle in spices and cook until everything is done. Set Aside.
Melt Butter in a skillet and scramble the eggs. Set Aside.
Assemble:
Place one tortilla on a flat surface.
Spoon some potato mixture across the center.
Add scrambled eggs over the potatoes.
Sprinkle cheese over all.
Roll burrito. Repeat until you’ve used all the fillings.
Spray a pan or griddle with cooking spray and heat up.
Place burritos in the pan and cook until the cheese melts.
Serve with with your favorite toppings.
To Freeze:
Place burritos in a large freezer bag.
Date and seal bag.
It will be fine in the freezer for about a month.
When ready to use you can thaw it out and grill on the stove or if you’re in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it’s heated.
Add potatoes and cook until tender. Be sure to keep stirring so they don't burn.
When potatoes are almost done add peppers.
Sprinkle in spices and cook until everything is done. Set Aside.
Melt Butter in a skillet and scramble the eggs. Set Aside.
Assemble:
Place one tortilla on a flat surface.
Spoon some potato mixture across the center.
Add scrambled eggs over the potatoes.
Sprinkle cheese over all.
Roll burrito. Repeat until you've used all the fillings.
Spray a pan or griddle with cooking spray and heat up.
Place burritos in the pan and cook until the cheese melts.
Serve with with your favorite toppings.
Recipe Notes
To Freeze: Place burritos in a large freezer bag. Date and seal bag. It will be fine in the freezer for about a month. When ready to use you can thaw it out and grill on the stove or if you're in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it's heated.
To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks. If you can find only thicker-stalked spring onions, cut the stalks in half lengthwise, then into 3″ pieces. Cook the stalks along with the bulbs; they’ll benefit from the extra time.
Ingredients:
2 SERVINGS
8 spring onions
3 Tbsp. unsalted butter, divided
Kosher salt, freshly ground pepper
¼ cup white wine vinegar
1 cup fresh ricotta
1 oz. finely grated Parmesan (about ¼ cup)
½ lemon
1 small garlic clove
2 5×5″ pieces focaccia
4 large eggs, beaten to blend
Preparation:
Step 1
Place a rack in center of oven; preheat to 350°. Trim woody ends of spring onions. Separate white bulbs from green parts with a knife. Cut bulbs in half through the root end; if size varies wildly, cut larger bulbs into quarters. Cut tender green parts of stalks into 3″ pieces; set aside separately from bulbs.
Step 2
Heat 2 Tbsp. butter in a 10″ nonstick skillet over medium until foaming. Add onion bulbs and toss to coat in butter; season with salt and pepper. Cook, stirring often, until deeply golden brown and starting to soften, 4–5 minutes. Add vinegar, onion stalks, and ½ cup water and continue to cook, stirring occasionally, until almost all liquid is cooked off and bulbs are very soft and jammy, 6–8 minutes longer. Transfer to a plate. Wipe out skillet.
Step 3
While onions cook, mix ricotta and Parmesan in a small bowl; season with salt and pepper. Finely grate lemon zest and garlic into ricotta mixture and stir to combine.
Step 4
Warm focaccia in oven (place directly on rack) until soft and warmed through but not browned, 2–3 minutes. Divide between plates. Spread ricotta mixture in swooshing dollops on top of focaccia.
Step 5
Melt remaining 1 Tbsp. butter in skillet over medium-low heat. Add eggs; season with salt. Cook, stirring frequently in large sweeping figure-eight motions with a spatula, until eggs have set into creamy folds, 1–2 minutes.
Step 6
Divide scrambled eggs between focaccia. Top with onion mixture.
True happiness has nothing to do with making everything perfect, or denying the imperfections of things. It’s often the imperfections that make something or someone so loveable, so beautiful, so memorable, and even so forgivable. ~Jeff Foster
There is so much flavor bursting from this Savory Galette. A flaky tender crust made with a bit of earthy rye flour, perfectly complimented with creamy leek and kale filling with just the right amount of tang. The crust is made with “rough puff” pastry dough, a galette dough you’ll want to keep in your back pocket for down the road, and your own creative fillings.
What I love about this galette dough, is that it comes together much faster than traditional puff pastry, yet it is still flaky and tender. You can make it a couple of days ahead for less prep time and even keep some in the freezer for spontaneous inspiration. Alternatively, it is also totally fine to use pre-made puff pastry dough!
While it may look as though there are a lot of steps here, it all comes together fairly easily, especially if you make the rough puff dough a day or two ahead. It is so worth the effort! And once you get the hang of it, it is fun to make. This is a much requested special occasion dish in our house.
what is rough puff pastry?
It is a faster variation of a classic puff pastry dough- (think croissants). Traditional puff pastry consists of laminating one big block of butter between the dough, which is a process that takes several hours of rolling, refrigerating and patience. Ruff Puff gets its flaky layers by using large chunks of butter in the dough. Instead of rolling out by hand, we let the food processor do some of the work of incorporating the butter into the dough. Though it is not quite as delicate as traditional puff, it still yields a flaky dough in significantly less time. Thirty minutes of hands-on time will have you on your way to a lovely tender pastry crust.
why should i make galette dough?
It is not as difficult as you may think and it will elevate the overall dish.
It makes a perfectly flaky crust for tarts, galettes, and other delicacies.
You can make it a few days ahead of time, making prep time easier. It also freezes well! Store for up to a month in the freezer.
how to make the galette dough:
It starts with chilled flour and very cold butter.
In a food processor pulse just a little- you want the chunks of butter to be visible, more of a pinto bean size rather than the usual pea-size.
Empty flour into a cold bowl. Keep all ingredients chilled! This makes for a more flaky crust.
Add cold water and vinegar. Vinegar helps tenderize the dough by inhibiting gluten development and keeps the dough from oxidizing and turning gray.
Bring together as best you can with just a couple of stirs. VERY important not to over mix.
The dough is very shaggy! You will probably have some dry flour bits, but don’t worry! With a little patience and trust, it will come together.
Pat it into a 4×4 block as best you can. Refrigerate, sealed in plastic, for half an hour. In this time the flour will begin to hydrate.
Lightly flour as needed for the rolling pin and on top of the dough. Roll out into a 5×11 rectangle- approximately.
Let it be cracky and rough.
Fold the galette dough over on itself in thirds. Also called a letter fold.
Square up the sides and ends with a bench scraper by just lightly tapping in.
Turn the dough so the short side is towards you and repeat the rolling process 2 more times.
This is what gives you the luscious flaky layers of dough.
how to roll out galette dough:
roll the dough out to a 5 x 11 rectangle
letter fold the dough
turn short side toward you and repeat this 2 more times.
On the third turn fold the dough in half. At this point refrigerate for 45 minutes or up to 3 days. Or freeze up to one month!
Once the galette dough is chilling you can start on the filling. It comes together pretty fast!
Chop up the leeks, garlic and kale.
Saute them with olive oil. Set aside when tender.
Pull the galette dough out of the fridge. Let it rest 20 minutes before rolling.
Roll the galette dough out on a piece of parchment to 1/8 of an inch thick and in an approximant 14-inch circle.
Spread a little mascarpone cheese on the rolled out dough all but the outer 2 inches.
TIP: Cutting the edges of the dough with a sharp knife will make them puff up more.
Lay filling and grated gruyere cheese on top of the mascarpone.
Brush the outside 2 inches with egg wash.
Fold the dough over the filling, pinching together every 2 inches, try not to push the dough into the filling. No need to be too fussy it’ll puff up when it bakes losing a lot of the definition.
Pour the beaten egg mixture over the filling.
Brush top with egg wash.
TIP: For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan. Carefully transferring- lifting the parchment and tart on to the stone.
Sliding onto a pizza peel or cutting board can help with the transfer.
When it comes out it will be puffed up and gloriously fragrant and golden.
Serve the savory galette like quiche for brunch or lunch with a hearty leafy green salad. Also makes a lovely appetizer.
Serve warm or at room temperature.
Hope you enjoy this Savory Leek Galette! Let us know what you think in the comments below and show us your beautiful galettes on Instagram.
Instructions
Rough Puff Pastry Dough (allow 2 1/2 hours, can be made ahead)
Pulse flours, sugar, and salt in food processor to mix.
Add chilled butter pieces. Pulse 3-4 times until butter is still the size of pinto beans. Dump mixture out into a bowl. Place the bowl in the fridge for about 15 minutes to get it cold.
Remove from fridge. Add vinegar and the ice water. Gently, carefully mix the dough just until it seems well distributed. It will be very craggy and may have dry flour bits.
Dump the dough onto a piece of parchment or plastic wrap. Form dough together, as best as you can, into about a 4 x 4-inch square. Wrap up and place in the fridge for 45 minutes.
Roll out into a rectangle approximately 5 x 11. Fold the pastry in thirds widthwise, like a business letter, resulting in 3 layers of dough.
Turn the short end toward you and repeat step 6 two more times.
After the third turn fold the dough in half. Refrigerate for one hour or up to 3 days.
Rest the dough for 20 minutes at room temperature before rolling out.
Leek and Kale Filling and Galette Assembly
Set oven to 425 degrees. If using a pizza stone or cast iron pan, place in the oven now while preheating.
Saute’ kale, garlic and leeks in olive oil with the 1/4 teaspoon of salt over medium heat for about 8 minutes. Turn off heat and cover with a lid for 5-10 more minutes until tender. Add sage and parsley. Set aside.
Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.
Roll out dough on a piece of parchment to 1/8 of an inch thick and in an approximate 14″ circle. Trim the edges of the dough with a sharp knife to allow them to puff up.
Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.
Lay filling and grated gruyere cheese on top of the mascarpone.
Whisk together egg wash. Brush the outside 2 inches of dough with the wash.
Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.
Pour the seasoned beaten egg mixture evenly over the filling.
Brush top of the crust with egg wash.
Carefully transfer, lifting the parchment and galette onto the stone, cast iron or baking sheet. Sliding onto a pizza peel or cutting board can help with the transfer.
Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden. Cool 20 minutes before cutting.
Notes
Freeze rough puff pastry dough up to one month, thawing completely before using. Letting it sit in the fridge over night works great.
For a better bottom crust, bake on a pre-heated pizza stone or pre-heated cast iron pan.
To garnish with leek rounds; brush thin slices of leeks with oil and sear for about 4-5 minutes on a hot pan. Gently remove with a metal spatula and arrange on top of baked galette.
Ingredients
Rough Puff Pastry Dough:
1 ¼ cups (6 ¼ oz) all purpose flour
¼ cup (2 ¾ oz) rye or wheat flour
1 teaspoon sugar
¾ teaspoon salt
10 tablespoons unsalted butter, cut and chilled
7 tablespoons ice water
1 teaspoon vinegar (white or apple cider)
Leek and Kale Filling
1 bunch kale, about 4 oz, ribboned and chopped
2 cloves garlic, chopped fine
3 medium leeks, cleaned and chopped into 1/4 inch half moons
2 tablespoons olive oil
¼ teaspoon salt
1 tablespoon fresh sage, minced
2 tablespoons fresh parsley, roughly chopped
2 eggs, beaten
1 teaspoon anchovy paste (optional can sub miso paste)
1 tablespoon dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup 3-4 oz Comte or Gruyere or Emmental cheese, shredded
1/2 cup mascarpone
Egg Wash
1 egg
1 tablespoon water
Savory Leek and Kale Galette
Print Recipe
A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and rich mascarpone making the perfect balance of decadent and wholesome!
A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling. Leeks and kale marry with gruyere and rich mascarpone making the perfect balance of decadent and wholesome!
True story: We are ALL about make-ahead meals here at B+C. If you’re cooking for a crowd, they’re an easy way to keep your get-togethers fun and stress-free. Our newest favorite? Sheet pan eggs! Read on to see how to make ’em for your next brunch party or busy work week.
Ingredients:
— 12 eggs
— 1/4 cup whole milk
— salt and pepper, to taste
— 1 cup zucchini, chopped and sauteed in olive oil (we used leftovers!)
— 1 cup cherry tomatoes, sliced
— 5-6 pieces of prosciutto, crisped
— 1/3 cup kalamata olives, sliced
— 1-2 Tablespoons chopped oregano, thyme and parsley
— 1/2 cup feta cheese
— toast, for serving
Instructions:
1. Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.
2. Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.
3. Remove eggs from the oven and cut into squares. Serve on toast with a sprinkle of fresh herbs and sea salt. Enjoy!
Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.
Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.
Pour egg mixture onto baking sheet. Top with feta cheese.
Bake for 20-25 minutes, until set.
How gorgeous is that?!
Cut your sheet pan eggs into squares. Serve on toast with a sprinkle of fresh herbs and sea salt.
The perfect make-ahead breakfast or brunch for a crowd!
You could also pack these babies up for on-the-go snacking.
Make-Ahead Breakfast Hack: How to Make Sheet Pan Eggs
TIP: Cutting the edges of the dough with a sharp knife will make them puff up more.
