What I Ate: #ToastedTuesday Sourdough with Ricotta, Arugula, & Bacon

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

Ohh this is the stuff savory breakfasts are made of! Bacon. Arugula. Ricotta. Sourdough bread. I loved every bit of this and iiiiif you can’t get on board with this as breakfast, at least plan for this to be your next crostini appetizer, light lunch, or too-hot-to-cook dinner.
The Three Bite Rule - Arugula Toast with Bacon
My new realization for good toast is the special & fancy bread. I found this sourdough square loaf uncut but was cheaper than some of the others prob because it requires slicing myself. The bacon is your salty, and necessary. Arugula is the peppery and the fresh part. Ricotta is the most underrated cheese that seems to only survive in people’s lasagna. I like it cool & spread on toast but cream cheese could go here if that’s your preference.

Ricotta, Arugula, & Bacon Toast

Ingredients: (for 1 serving)

2 slices bacon
1 slice sourdough bread
2 tablespoons ricotta
1-2 cups baby arugula
1 teaspoon balsamic dressing

Directions:

Chop the bacon into small pieces and pan fry until crispy.
While the bread is toasting, toss the arugula in the dressing.
Spread the ricotta onto the bread, top with arugula, and sprinkle the bacon on top.

The Three Bite Rule - Arugula Toast with Bacon
Mr. J’s birthday burger is next. Stay tuned!!

What I Ate: #ToastedTuesday Burrata, Pesto & Tomato

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

More toast! I’m challenging myself to come up with more interesting toast toppers for June, thus, #ToastedTuesday ! With the weather warming, these are great meal ideas beyond breakfast…despite my quest for different breakfasts every day! I went savory and for this breakfast, I’d totally eat this for lunch or dinner! It is practically summer! Eat all the basil/pesto!
The Three Bite Rule - Burrata, Pesto, Tomato Toast

There aren’t really local tomatoes around these New England parts yet, but I’m chomping at the bit for gooooood tomatoes. Mine were fine, but I’m glad the burrata was steller and the pesto was addictive!

Italian Toast with Burrata, Pesto, & Tomato

Ingredients: (for 2)

2 slices of good bread
2 tablespoons pesto
1 tomato, sliced thin
1 small burrata ball (or fresh mozzarella)

Directions:

Toast the bread to your likeness.
Spread on the pesto and sliced tomatoes. Then slice the burrata and place on top of the toast.
Sprinkle with pepper & kosher salt and serve immediately.

The Three Bite Rule - Burrata, Pesto, Tomato Toast

Ohh yes. This is the perfect way to start the day. Burrata is softer and filled with a luscious cream for a gooey center. It is perfectly mild and creamy to contrast the pesto and crunchy toast. I was surprised to find it at the grocery store, but can’t wait for the farmer’s market go get it from local cheese folks.

I thought the salt was necessary and used a rosemary seasoned salt. This felt special, despite it taking only 2 minutes to make. Go ahead! Make a Wednesday special!

(today is Mr. J’s birthday so stay tuned for his special Birthday Burger! We’re on year 6 of this tradition: here are the years past, get caught up!  Happy happy birthday to my always-taste-tester!!)

What I Ate: #ToastedTuesday – Strawberry & Nutella Toast

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

I know, I know, I know. You do not need me for this. BUT, maybe you need breakfast inspiration? Or you have that overflowing and want to give ME ideas? Yes, I’ll take ‘em all. I had lots of crazy toast toppings as ideas on my running food list and figured I’d challenge myself to making some. Welcome to Toasted Tuesdays! Ta-da!

They’re only getting more intense so please stay tuned…even if you’re thinking 2 toppings does not a-toast-make.
The Three Bite Rule - Strawberry Nutella Toast

Strawberry Nutella Toast

Ingredients:

1 slice good quality wheat toast
2 tablespoons nutella
2-3 ripe strawberries
sprinkle of cinnamon

Directions:

Toast the bread, slice the berries, and assemble with a schmear of nutella, slices of strawberries, and a sprinkle of cinnamon.
The Three Bite Rule - Strawberry Nutella Toast
Enjoy!

What goes on your toast (besides avo, duhh)? This feels like dessert because it is sweet for sure. The strawberries were like the jelly for this toast. I looooove nutella so I wanted to start there. Strawberries have been suuuuper cheap lately, and the little one loves “strawbies” so we’ve had them a lot.

#toastedtuesday is here for June, stay tuned! Annnd tell me all your fav toasts. There’ll be fun cheeses, maybe some nuts, maybe more berries, possibly pesto, just. you. wait!

Restaurant Recreation: Bfast Tots Hash

Lulu’s Allston has this so decadent White Trash Hash that is tots, topped with braised short ribs, hollandaise, with poached eggs. It came in a close 2nd place at a brunch battle event and I totally thought it should have won. I recreated at home during my mini stay-cation. A day home alone calls for brunch, with a 2nd cup of coffee. The pups watched me take my plate out and must have been thinking: ‘what, the heck is going on?’ or ‘can I have some?’. I made a cheesy sauce since it is easy to make a small amount.

The Three Bite Rule - Bfast Hash
Sooo good! Using the toaster oven made it surprisingly quick. My eggs weren’t 100% perfect but a bit runny. They’re the most testy part of putting this together. Mr. J is suuuper skilled at pealing soft boiled eggs. I am not. I use a metal insert for poaching eggs- which takes a bit of practice. I’m getting there.

Bfast Tot Hash (for 2)

Ingredients:

2 cups tator tots
1 cup milk
2 tablespoons cream cheese
1 cup cheddar cheese
1 teaspoon butter
2 eggs

Directions:

Bake the tots until very crispy. (I popped mine in the toaster oven on broil so they only took 15 minutes.)
In a small sauce pan over medium low heat, mix together the milk and cream cheese until melted and whisks smoothly – about 5 minutes. Then whisk in the cheese and butter.
The Three Bite Rule - Bfast Hash
While the cheese sauce cooks, poach or soft boil the eggs.  (poach in water = ~3 minutes; poach in insert= ~4 minutes; soft boil= ~5 minutes)
Lay the tots on plates, then drizzle cheese sauce, top with the egg, another drizzle of cheese sauce, and salt & pepper.
The Three Bite Rule - Bfast Hash
Poke that yolk and enjoy!

Mini Fruit Tarts

I’m back! I’ve resurfaced for air now that work is quieting down. Phew! I made these cute buggers back for Easter, and I took a little shortcut to make them even easier. I used sugar cookie dough for the bottom and it made them come together so quickly! I baked the cookie base the night before and whipped up the pastry cream. The Three Bite Rule - Mini Fruit Tarts

Sugar Cookie Fruit Tarts

Ingredients:

refrigerated sugar cookie dough
1 1/2 cup heavy cream
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla
1 teaspoon light colored jelly (apricot, marmalade, apple, peach)

Directions:

Warm the milk over medium low heat until it steams, but doesn’t boil.
Whisk together the sugar, flour, salt and egg yolks into a paste.  (I used a stand mixer.) Add in a little of the milk and keep mixing. Pour in the rest of the milk slowly while mixing.
Pour it back into the pot and warm over low. Stir while it cooks and thickens. Don’t let it boil!
Spoon through a mesh strainer to strain any lumps out.
Refrigerate at least an hour, or until ready to serve. Lay a piece of plastic wrap ontop of the pastry cream so the top doesn’t form a pudding skin.
Bake the cookie into cups by pressing into muffin tin cups. Allow to cool then spoon the pastry cream into the cookie cups.
The Three Bite Rule - Mini Fruit Tarts
Top with berries or sliced fruit.
The Three Bite Rule - Mini Fruit Tarts
Then, brush with some jelly, microwaved for 10 seconds.
The Three Bite Rule - Mini Fruit Tarts
So cute! The pastry cream is light and tasty. I was glad for the cookie crunch and a little fruit for freshness. They’re cute as mini cups but would be pretty in a springform or tart pan.

I made these for Easter brunch along with Sausage, Egg, & Cheese Everything Bagel Bake. These worked well together since I had egg whites left from the pastry cream!

Sausage, Egg & Cheese Bagel Bake

Sausage, egg, and cheddar bagels for everyone! I made this savory bread pudding with my favorite bfast sandwich fillings for an Easter brunch. It was SO good and perfect for a group since I prepped it the night before and just popped it into the oven. It puffed up and was nicely soft. The leftovers were delicious too!

The Three Bite Rule - Sausage, Egg, Cheese Bagel Bake
Smitten Kitchen made this with cream cheese, onion, capers, and smoked salmon. I went with my preferred sausage/egg/cheddar combo.

Sausage, Egg & Cheese Bagel Bake

Ingredients (serves 6):

3 everything bagels
6 links breakfast sausage
4 oz sharp white cheddar cheese
5 egg whites
3 eggs
1/4 cup cream cheese (at room temperature)
1/4 cup milk

Directions:

Chop the bagels into bite size pieces. Chop the cheese into 1/4 inch cubes.
Pan fry the sausage until cooked through. Then chop into bite sized pieces.
Spray a baking pan with non-stick spray. Add in half the bagel pieces, then top with half the sausage and cheddar pieces.
The Three Bite Rule - Sausage, Egg, Cheese Bagel Bake
Place the remaining bagel pieces and the remaining sausage and cheese pieces on top. Turn the very top bagel pieces over so the outside of the bagel is facing out. Sprinkle with salt & pepper.

The Three Bite Rule - Sausage, Egg, Cheese Bagel Bake
Whisk together the egg whites, eggs, milk, and cream cheese.
Pour over the bagel, sausage, and cheese pieces.
The Three Bite Rule - Sausage, Egg, Cheese Bagel Bake
Cover and refrigerate over night, or until ready to bake.
Bake at 400-degrees for about 45 minutes.
The Three Bite Rule - Sausage, Egg, Cheese Bagel Bake
Poke a knife in to see that the egg is fully cooked. It shouldn’t be runny in the middle.
Serve and enjoy!

It puffs up and is so great! The chewy bagels are soft but such a great texture. I loved the everything bagel-ness with the sharp cheddar, the sausage, and the eggs. The mostly egg whites made it a touch lighter!

Epic Breakfast Sandwich

Breakfast sandwiches are one of my fav foods so I decided to give it a twist with hashbrowns and a sweet sauce, crisp bacon, and sharp cheddar. Yesssss.
The Three Bite Rule - Epic Bfast Sandwich
Also. I baked the hashbrowns in the bacon drippings. Necessary.

Epic Breakfast Sandwiches

Ingredients:

4 slices bacon
4 hash brown patties
1 tablespoon dijon mustard
1 tablespoon mayo
1 teaspoon maple syrup
2 eggs
2 slices sharp cheddar

Directions:

Preheat the oven to 375-degrees. Set up a baking sheet (one that has edges) topped with a cooling rack. Spray with non-stick spray and lay the bacon onto the cooling rack. Bake for 7-10 minutes, until crisp.
When the bacon is crisp, remove and let drain on paper towel.
Careful (it is hot!) remove the cooling rack, and pop the hash brown patties onto the baking sheet and bake according to the package – flipping partway through. Mine took about 18 minutes to get very crispy.
While the hash browns are cooking, mix together the mustard, mayo, and maple syrup.
The Three Bite Rule - Epic Bfast Sandwich
When the hash browns are crispy on both sides, pan fry the eggs. Flip and add the sliced cheese on top.
(Some sauteed spinach or greens would be nice here too – mine had gone too far so I had to skip it).
While the eggs cook, smear some maple-dijon sauce onto the bottom hash brown (then greens if you’re using).
The Three Bite Rule - Epic Bfast Sandwich
Top with bacon then with the egg & cheese.
The Three Bite Rule - Epic Bfast Sandwich
Then top with the top hash brown.
Enjoy!
The Three Bite Rule - Epic Bfast Sandwich
Yum. I loved these. They were a tiny bit tricky to pick up…more of a fork-and-knife dish. I really wanted some garlicy wilted greens inside here, but my greens were slimy. No thank you.

The Three Bite Rule - Epic Bfast Sandwich
This little place near work makes a breakfast sandwich with this maple-y mustard sauce. It is just the surprise to keep this alive. I mellowed mine out with 1 part mayo because for some reason this dijon is knock-yo-socks off tangy.

Coconut Caramel Smoothie

This smoothie was for breakfast, but definitely suggested dessert. The coconut was light and the caramel felt like a treat. Whenever bananas are on their way out I chop them into chunks and freeze them. They make smoothies so creamy. I kept it as simple as possible for a breakfast, but would also love this with a touch of chocolate or coffee.

The Three Bite Rule - Caramel Coconut Smoothie

Coconut Caramel Smoothie

Ingredients: 1 serving

1 frozen banana
1 1/4 cup coconut almond milk
1 cup ice cubes
6 oz coconut Greek yogurt
2 teaspoons caramel ice cream topping + 1 teaspoon for garnish

Directions:

In a blender, add in the banana, coconut almond milk, ice, and yogurt.
The Three Bite Rule - Caramel Coconut Smoothie
Add in the caramel sauce. Blend again. Pour in another drizzle of milk, if needed.
The Three Bite Rule - Caramel Coconut Smoothie
Pour into a cup, and drizzle with caramel. Enjoy!IMG_6135

SO good! It was sweet, but so delicious. The banana, the yogurt and the almond milk made it filling while the caramel made it delightfully special. And if we’re being real, sometimes that’s exactly what a Tuesday needs.
The Three Bite Rule - Caramel Coconut Smoothie

Blueberry & Cream Cheese Pastry

I pretty much always want savory for breakfast but on the eve of a snow day, I flipped to the other side and made this super easy breakfast pastry. I saw this lemon-cherry one on Pinterest and thought: sign me up, I’m no baker, I do not need to make pastry dough. Puff pastry sheets for the win! I also had a ginourmous bag of frozen blueberries, so it seemed a great use for the frozen ones.

The Three Bite Rule - Blueberry & Cream Cheese Breakfast Pastry

Blueberry & Cream Cheese Breakfast Pastry (for 4-6 servings)

adapted from Peas & Peonies
Ingredients:

1 sheet puff pastry, defrosted to room temperature
1 1/2 cups blueberries
1 teaspoon honey
1 teaspoon cornstarch mixed with 1 teaspoon water
6 oz cream cheese
2 tablespoons sugar
2/3 confectioners sugar
2 tablespoons milk
1 teaspoon lemon juice (or orange juice)

Directions:

Preheat the oven to 375-degrees, and bring cream cheese and puff pastry to room temperature. (I put my cream cheese on defrost in the microwave for a minute to speed it up).
In a medium pot, heat the blueberries, honey, and a splash of water (about 1/4 cup) to a simmer. Then add in the cornstarch and water mixture. Cook for a few minutes until thick, then remove from the heat.
The Three Bite Rule - Blueberry & Cream Cheese Breakfast Pastry
In a mixer or with a hand mixer, whip the cream cheese and sugar together. Scrape the sides down and ensure it is well combined.
Roll the puff pastry a bit so it is 1/4 inch thick, or a little less and lay it onto a baking sheet sprayed with non-stick spray, or onto parchment paper. Spread the cream cheese onto the middle of the pastry. Mine had been folded in 3rds and I used the lines as a reference.
The Three Bite Rule - Blueberry & Cream Cheese Breakfast Pastry
Make cuts into the puff pastry on either side of the cream cheese. I made mine about 1″ wide from the exterior edge towards the filling. Spoon the berry filling on top of the cream cheese.
The Three Bite Rule - Blueberry & Cream Cheese Breakfast Pastry
Fold the puff pastry cuts across the filling, alternating sides at an angle.
The Three Bite Rule - Blueberry & Cream Cheese Breakfast Pastry
When you’ve gotten almost to the other end, repeat for the 4 end-most pastry “tabs” then resume from the other direction to overlap and close it all. This means that 3/4 way down the pastry there will be some overlap, but otherwise it won’t be closed.
The Three Bite Rule - Blueberry & Cream Cheese Breakfast Pastry
Bake for 25-minutes, or until fully golden brown. Let it cool before icing.
While it cools, mix confectioners sugar, milk, and lemon juice with a fork for the glaze.
When the pastry is cool, drizzle the glaze over the top. The Three Bite Rule - Blueberry & Cream Cheese Breakfast Pastry
Slice & enjoy!

I loved this! I only took a few liberties from the other recipe. I made my filling partly to have it less sweet, a bit less sugar, and because it felt easy-enough. I used a little less cream cheese filling as I wanted the ratio to be more 3:1, fruity with a touch of creamy. Also, I have no idea what crescent dough sheets are. It sounds delightful but I’ve never seen that in the store before.

Let’s chat microwaves. Do you have a good defrost function? My current microwave has an excellent one called “inverter turbo defrost” (said with a deep, deep voice). It was great to gent-ly soften the cream cheese. Otherwise, breakfast might have taken forever! I’d whip this up again. It was quite easy and looks cute. I could have made the berry filling, cream cheese mixture, and glaze in advance for an even quicker assembly, but slow and un-rushed is what snow days are for, right?

Hashbrown Bake

This weekend was another family holiday get together and the food was endless. I mixed up these hashbrowns so I could prep ‘em in advance, and pop ‘em it into the oven when we got breakfast going. These are ideal before hosting breakfast or brunch! It was perfect to be out of the way while Mr. J whipped up eggs for our party of 5 adults and 3 kiddos.
The Three Bite Rule - Hashbrown Bake
I made one in a 12″ circular pan and another 9×9 for the freezer. A 9×13 would work too!

Ingredients:

1 pound of hashbrowns (defrosted only for a few minutes, able to be broken apart a bit)
1 small white onion, diced
1 can cheese soup
8 oz sour cream
1/2 cup melted butter
1 1/2 cups shredded white cheddar cheese
1 1/2 cups cornflakes

Directions:

Preheat the oven to 375-degrees (if serving immediately).
Saute onions in a little olive oil until translucent and cooked through.
Stir together the soup, sour cream, and 1/4 cup of the butter.
Add in the hashbrowns, cheddar, and onions. Then stir well.
The Three Bite Rule - Hashbrown Bake
Pour into a baking dish sprayed with non-stick spray. Press down a little to make it even.
The Three Bite Rule - Hashbrown Bake

(If not serving right away, cover and refrigerate. To serve, add the topping and bake in the next few days, or cover and freeze.)

If baking and serving right away: melt the other 1/4 cup of butter, and mix in the cornflakes. Stir and spread over the top of the potatoes.
Bake for 40 minutes.
The Three Bite Rule - Hashbrown Bake
I liked this for the cheesy factor and the crunchy topping. I’m glad there’s one stashed away! This 12″ dish was more than enough for the 5 adults. This would be fun in a bunch of individual ramekins for each person.