Caramel-Glazed Grated Apple Cake

American Cuisine · Desserts

Caramel-Glazed Grated Apple Cake

Grated apples distribute through this square cake rather than sitting in a separate layer. Once the cake has cooled, turn it out and finish the flat underside with a brown-butter caramel glaze and a little flaky salt.
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8 servings

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About this recipe.

A square apple cake with grated apples, brown sugar and a warm brown-butter caramel glaze.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Cake

  • 1 cup all-purpose flour (125 grams)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon (optional)
  • 1 tsp Diamond Crystal kosher salt (use half this amount if substituting Morton kosher salt)
  • 6 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup light brown sugar (packed, 100 grams)
  • 2 large eggs
  • 3 large apples (about 1 pound total, preferably Granny Smith; peeled and coarsely grated)

Glaze

  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 cup light brown sugar (packed, 100 grams)
  • kosher salt (a pinch, for the glaze)
  • flaky sea salt (for finishing)

Grate the apples

Peel the apples and use the large holes of a box grater. Stir the shreds through the batter without leaving dry flour pockets.

At the table

Glaze the cooled cake on its flat underside, let the topping settle briefly and cut into squares.

The cooking plan

How to make Caramel-Glazed Grated Apple Cake.

  1. Heat the oven to 350°F. Line an 8-by-8-inch baking pan, preferably metal, with two crossed sheets of parchment, leaving overhang on all sides. Whisk the flour, baking powder, baking soda, optional cinnamon and measured salt together.

  2. Melt the 6 tablespoons cake butter in a small skillet over low heat. Pour it into a large bowl and keep the skillet for the glaze. Whisk the vanilla, granulated sugar and cake portion of the brown sugar into the melted butter, then whisk in the eggs.

  3. Add the dry ingredients and mix until mostly combined. Stir in the grated apples until evenly distributed with no dry flour showing. Spread the batter in the prepared pan.

  4. Bake for about 30 to 35 minutes, until a tester in the center comes out clean. Let the cake cool in the pan. Turn it out onto a platter and peel away the parchment, leaving the flat underside facing up for glazing.

  5. Just before serving, melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Stir as the milk solids turn deep brown, about 3 minutes. Add the cream, a pinch of salt and the remaining 1/2 cup brown sugar. Bring to a boil, stirring, and cook until the sugar has dissolved and the glaze has thickened slightly, about 1 to 2 minutes; a thermometer should read about 225°F.

  6. Pour the glaze over the cake and spread it to the edges. Finish with flaky salt and let the glaze cool for at least 5 minutes before cutting.

Let’s cook

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Check off ingredients as you get them ready.

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Caramel-Glazed Grated Apple Cake

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A square apple cake with grated apples, brown sugar and a warm brown-butter caramel glaze.
Print Recipe
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cake
  • 1 cup all-purpose flour 125 grams
  • Baking powder in a white prep bowl with a measuring spoon1 tsp baking powder
  • Fine white baking soda in a glass prep bowl with a measuring spoon1 tsp baking soda
  • ½ tsp ground cinnamon optional
  • Light irregular kosher salt flakes in a small white bowl1 tsp Diamond Crystal kosher salt use half this amount if substituting Morton kosher salt
  • 6 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ½ cup granulated sugar 100 grams
  • Moist light brown sugar in a white prep bowl½ cup light brown sugar packed, 100 grams
  • 2 large eggs
  •  
    3 large apples about 1 pound total, preferably Granny Smith; peeled and coarsely grated
Glaze
  • 2 tbsp unsalted butter
  • ¼ cup heavy cream
  • Moist light brown sugar in a white prep bowl½ cup light brown sugar packed, 100 grams
  • kosher salt a pinch, for the glaze
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt for finishing

Equipment

Large skillet
Baking pan
Instant-read thermometer
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Line an 8-by-8-inch baking pan, preferably metal, with two crossed sheets of parchment, leaving overhang on all sides. Whisk the flour, baking powder, baking soda, optional cinnamon and measured salt together.
  2. Melt the 6 tablespoons cake butter in a small skillet over low heat. Pour it into a large bowl and keep the skillet for the glaze. Whisk the vanilla, granulated sugar and cake portion of the brown sugar into the melted butter, then whisk in the eggs.
  3. Add the dry ingredients and mix until mostly combined. Stir in the grated apples until evenly distributed with no dry flour showing. Spread the batter in the prepared pan.
  4. Bake for about 30 to 35 minutes, until a tester in the center comes out clean. Let the cake cool in the pan. Turn it out onto a platter and peel away the parchment, leaving the flat underside facing up for glazing.
  5. Just before serving, melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Stir as the milk solids turn deep brown, about 3 minutes. Add the cream, a pinch of salt and the remaining 1/2 cup brown sugar. Bring to a boil, stirring, and cook until the sugar has dissolved and the glaze has thickened slightly, about 1 to 2 minutes; a thermometer should read about 225°F.
  6. Pour the glaze over the cake and spread it to the edges. Finish with flaky salt and let the glaze cool for at least 5 minutes before cutting.

Notes

Cut into eight generous pieces or ten smaller ones.
Allow 30 to 35 minutes for baking plus preparation, cooling and glazing. Let the cake cool in the pan before turning it out.
The cake uses six tablespoons butter and the glaze uses two; the brown sugar is split equally between them.
Prepare the caramel just before glazing.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Focaccia Breakfast Sandwiches with Prosciutto & Eggs

Breakfast · Brunch Dishes

Focaccia Breakfast Sandwiches with Prosciutto & Eggs

Focaccia holds a generous filling of eggs, tomatoes, prosciutto and spinach in these breakfast sandwiches. Cheese goes onto the tomatoes and into the eggs, so its flavor runs through the filling. Have the bread ready before the eggs leave the pan.
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Total
20 minutes
Serves
4 sandwiches

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About this recipe.

Toasted focaccia filled with cheesy scrambled eggs, broiled tomatoes, prosciutto and baby spinach.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Bread and toppings

  • 1 18-ounce loaf focaccia (halved horizontally)
  • 2 small beefsteak tomatoes (cut into 1/4-inch rounds)
  • 1/3 cup olive oil (for brushing the bread and tomatoes)
  • 2 tbsp Pecorino Romano or Parmesan (grated, for the tomatoes)
  • kosher salt and black pepper (for the tomatoes)
  • 5 oz prosciutto (thinly sliced)
  • 2 cups baby spinach (packed)

Eggs

  • 9 large eggs
  • 1/4 cup whole milk
  • 2 tbsp Pecorino Romano or Parmesan (grated, for the eggs)
  • 1 tsp kosher salt
  • 1/4 tsp black pepper (freshly ground)
  • 2 tbsp unsalted butter

Toast before scrambling

Get the bread and tomatoes ready first so the sandwiches can be assembled as soon as the eggs are cooked.

At the table

Divide the filled focaccia into four portions and serve promptly.

The cooking plan

How to make Focaccia Breakfast Sandwiches with Prosciutto & Eggs.

  1. Place an oven rack about 6 inches from the broiler and heat the broiler. Arrange the focaccia cut sides up and the tomato slices on a baking sheet, working in batches if needed. Brush both with olive oil. Season the tomatoes with salt and pepper and sprinkle them with the 2 tablespoons cheese reserved for the tomatoes. Broil until the bread is golden and the cheese has melted, about 3 to 5 minutes.

  2. Whisk the eggs, milk, remaining 2 tablespoons cheese, measured salt and black pepper together.

  3. Melt the butter in a large nonstick or cast-iron skillet over medium-low heat. Add the egg mixture and stir gently as curds form. Begin checking after 3 to 5 minutes and cook until set with no uncooked liquid egg remaining; the egg mixture should reach 160°F.

  4. Cut the focaccia into four sandwich portions. Place the eggs on the bottom pieces, add the tomatoes, prosciutto and spinach, then cover with the top pieces and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Focaccia Breakfast Sandwiches with Prosciutto & Eggs

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Toasted focaccia filled with cheesy scrambled eggs, broiled tomatoes, prosciutto and baby spinach.
Print Recipe
Total Time 20 minutes
Servings: 4 sandwiches
Course: Breakfast, Brunch, Lunch
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Bread and toppings
  •  
    1 18-ounce loaf focaccia halved horizontally
  •  
    2 small beefsteak tomatoes cut into 1/4-inch rounds
  • ⅓ cup olive oil for brushing the bread and tomatoes
  •  
    2 tbsp Pecorino Romano or Parmesan grated, for the tomatoes
  •  
    kosher salt and black pepper for the tomatoes
  •  
    5 oz prosciutto thinly sliced
  • 2 cups baby spinach packed
Eggs
  • 9 large eggs
  • ¼ cup whole milk
  •  
    2 tbsp Pecorino Romano or Parmesan grated, for the eggs
  • 1 tsp kosher salt
  • ¼ tsp black pepper freshly ground
  • 2 tbsp unsalted butter

Equipment

Cast Iron Skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Place an oven rack about 6 inches from the broiler and heat the broiler. Arrange the focaccia cut sides up and the tomato slices on a baking sheet, working in batches if needed. Brush both with olive oil. Season the tomatoes with salt and pepper and sprinkle them with the 2 tablespoons cheese reserved for the tomatoes. Broil until the bread is golden and the cheese has melted, about 3 to 5 minutes.
  2. Whisk the eggs, milk, remaining 2 tablespoons cheese, measured salt and black pepper together.
  3. Melt the butter in a large nonstick or cast-iron skillet over medium-low heat. Add the egg mixture and stir gently as curds form. Begin checking after 3 to 5 minutes and cook until set with no uncooked liquid egg remaining; the egg mixture should reach 160°F.
  4. Cut the focaccia into four sandwich portions. Place the eggs on the bottom pieces, add the tomatoes, prosciutto and spinach, then cover with the top pieces and serve.

Notes

Watch the focaccia closely under the broiler; it can brown quickly.
The total is approximate and may be longer if the bread needs broiling in batches.
Keep the heat gentle while scrambling and cook the egg mixture through before assembling.

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Sun-Dried Tomato & Roasted Pepper Shakshuka

Breakfast · Brunch Dishes

Sun-Dried Tomato & Roasted Pepper Shakshuka

Sun-dried tomatoes and jarred roasted peppers give this skillet of eggs a deeper tomato flavor without a long cooking time. Make small wells in the simmering sauce for the eggs, then finish with avocado and cilantro at the table.
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Total
25 minutes
Serves
4 servings

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About this recipe.

Eggs simmered in a cumin- and paprika-seasoned tomato sauce with sun-dried tomatoes, roasted peppers and avocado.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp oil from a jar of sun-dried tomatoes
  • 1/4 cup sun-dried tomatoes (chopped)
  • 1 yellow onion (chopped)
  • 1 16-ounce jar roasted red bell peppers (drained and chopped)
  • 3 garlic cloves (finely chopped)
  • 1/2 tsp crushed red pepper (plus more to taste)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 3/4 tsp kosher salt (plus more for the eggs)
  • 1 28-ounce can crushed tomatoes
  • 1 tsp honey
  • 8 large eggs (use pasteurized shell eggs if serving with soft yolks)
  • 1/4 tsp black pepper (freshly ground)
  • 1 avocado (sliced)
  • fresh cilantro (finely chopped, for serving)
  • crusty bread or pita (for serving)

Make space for each egg

Shallow hollows keep the eggs spaced across the sauce. Add them after the tomato mixture has had time to simmer.

At the table

Finish with avocado and cilantro and serve with bread for scooping up the sauce.

The cooking plan

How to make Sun-Dried Tomato & Roasted Pepper Shakshuka.

  1. Warm the sun-dried tomato oil in a large skillet over medium heat. Cook the onion until softened, about 5 minutes.

  2. Add the chopped sun-dried tomatoes, roasted peppers, garlic, crushed red pepper, paprika, cumin and measured salt. Stir for about 1 minute, until fragrant.

  3. Stir in the crushed tomatoes and honey. Bring to a simmer, cover and lower the heat. Simmer for 8 to 10 minutes, stirring occasionally. Add more crushed red pepper if desired.

  4. Use a spoon to make eight hollows in the sauce and crack an egg into each one. Season the eggs with salt and the black pepper. Cover and simmer gently, beginning to check at 5 to 7 minutes. Cook until the whites and yolks are set; use pasteurized shell eggs if choosing a softer yolk.

  5. Add the avocado and cilantro just before serving. Bring the skillet to the table with bread or pita for the sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Sun-Dried Tomato & Roasted Pepper Shakshuka

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Eggs simmered in a cumin- and paprika-seasoned tomato sauce with sun-dried tomatoes, roasted peppers and avocado.
Print Recipe
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: North African-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 tbsp oil from a jar of sun-dried tomatoes
  • ¼ cup sun-dried tomatoes chopped
  • 1 yellow onion chopped
  •  
    1 16-ounce jar roasted red bell peppers drained and chopped
  • 3 garlic cloves finely chopped
  • ½ tsp crushed red pepper plus more to taste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ¾ tsp kosher salt plus more for the eggs
  •  
    1 28-ounce can crushed tomatoes
  • Golden honey in a glass bowl with a wooden honey dipper1 tsp honey
  • 8 large eggs use pasteurized shell eggs if serving with soft yolks
  • ¼ tsp black pepper freshly ground
  • 1 avocado sliced
  • fresh cilantro finely chopped, for serving
  •  
    crusty bread or pita for serving

Equipment

Large skillet
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Warm the sun-dried tomato oil in a large skillet over medium heat. Cook the onion until softened, about 5 minutes.
  2. Add the chopped sun-dried tomatoes, roasted peppers, garlic, crushed red pepper, paprika, cumin and measured salt. Stir for about 1 minute, until fragrant.
  3. Stir in the crushed tomatoes and honey. Bring to a simmer, cover and lower the heat. Simmer for 8 to 10 minutes, stirring occasionally. Add more crushed red pepper if desired.
  4. Use a spoon to make eight hollows in the sauce and crack an egg into each one. Season the eggs with salt and the black pepper. Cover and simmer gently, beginning to check at 5 to 7 minutes. Cook until the whites and yolks are set; use pasteurized shell eggs if choosing a softer yolk.
  5. Add the avocado and cilantro just before serving. Bring the skillet to the table with bread or pita for the sauce.

Notes

Keep the sauce at a gentle simmer once the eggs go in.
Use pasteurized shell eggs if serving the yolks soft; otherwise continue cooking until whites and yolks are firm.
The 25-minute total is an estimate; allowing the yolks to set fully may take longer.

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Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Spinach, Olive & Feta Quiche with a Phyllo Crust

Breakfast · Brunch Dishes

Spinach, Olive & Feta Quiche with a Phyllo Crust

Layers of brushed phyllo make a light, crinkled shell for this spinach and feta quiche. Kalamata olives add a salty bite to the filling. Drain the spinach well so the custard can set without excess water.
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Total
55 minutes
Serves
8 servings

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About this recipe.

An egg-and-milk quiche with spinach, Kalamata olives and feta in layered phyllo pastry.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 large eggs
  • 1 cup whole milk
  • 2 garlic cloves (finely grated)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper (freshly ground)
  • 1/2 cup Kalamata olives (pitted and halved lengthwise)
  • olive oil (for brushing the pan and phyllo)
  • 10 frozen phyllo pastry sheets (thawed)
  • 5 oz frozen chopped spinach (thawed and well drained; half of a 10-ounce package)
  • 2 oz feta (crumbled, about 1/2 cup)

Drain the spinach well

Removing excess moisture helps the egg filling set. Have the spinach ready before you begin layering the delicate pastry.

At the table

Let the quiche stand briefly, then cut into wedges for breakfast, lunch or a light dinner.

The cooking plan

How to make Spinach, Olive & Feta Quiche with a Phyllo Crust.

  1. Heat the oven to 350°F. Whisk the eggs, milk, garlic, salt and pepper in a large bowl, then stir in the olives.

  2. Set a 9-inch pie plate on a rimmed baking sheet. Brush the pie plate with olive oil. Lay one sheet of phyllo in the plate and brush with oil. Add the next sheet at a different angle and brush again. Repeat with all 10 sheets, varying their positions to cover the plate. Small tears and folds are fine.

  3. Distribute the drained spinach in the phyllo shell. Pour in the egg mixture and stir gently in the plate to spread the spinach through it. Sprinkle the feta over the top.

  4. Bake until the crust is golden and the custard is set in the center, about 35 to 40 minutes. A thermometer in the egg filling should read 160°F. Let the quiche stand for 5 to 10 minutes before cutting.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Spinach, Olive & Feta Quiche with a Phyllo Crust

No ratings yet
An egg-and-milk quiche with spinach, Kalamata olives and feta in layered phyllo pastry.
Print Recipe
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 large eggs
  • 1 cup whole milk
  • 2 garlic cloves finely grated
  • 1 tsp kosher salt
  • ½ tsp black pepper freshly ground
  •  
    ½ cup Kalamata olives pitted and halved lengthwise
  • olive oil for brushing the pan and phyllo
  •  
    10 frozen phyllo pastry sheets thawed
  •  
    5 oz frozen chopped spinach thawed and well drained; half of a 10-ounce package
  • 2 oz feta crumbled, about 1/2 cup

Equipment

Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Pie plate
Pastry brush
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Whisk the eggs, milk, garlic, salt and pepper in a large bowl, then stir in the olives.
  2. Set a 9-inch pie plate on a rimmed baking sheet. Brush the pie plate with olive oil. Lay one sheet of phyllo in the plate and brush with oil. Add the next sheet at a different angle and brush again. Repeat with all 10 sheets, varying their positions to cover the plate. Small tears and folds are fine.
  3. Distribute the drained spinach in the phyllo shell. Pour in the egg mixture and stir gently in the plate to spread the spinach through it. Sprinkle the feta over the top.
  4. Bake until the crust is golden and the custard is set in the center, about 35 to 40 minutes. A thermometer in the egg filling should read 160°F. Let the quiche stand for 5 to 10 minutes before cutting.

Notes

Drain the thawed spinach thoroughly before adding it.
The phyllo does not need to look perfectly smooth; overlap the sheets to cover the dish.
Cooking times are approximate. Check the center of the filling rather than judging only by the browned pastry.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Breakfast Salad with Roasted Potatoes & Avocado-Basil Dressing

American Cuisine · Breakfast

Breakfast Salad with Roasted Potatoes & Avocado-Basil Dressing

Roasted potatoes and bagel chips give this breakfast salad substance and crunch. The avocado dressing is blended with basil and lemon, then served with greens, eggs and fresh vegetables. Prepare the dressing while the oven handles the potatoes and bagels.
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Total
50 minutes
Serves
4 servings

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About this recipe.

Roasted baby potatoes, bagel chips and eggs over greens with cucumber, tomatoes and a creamy avocado-basil dressing.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Dressing

  • 1 small avocado
  • 6 tbsp fresh lemon juice
  • 1 cup fresh basil leaves (packed)
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 tsp kosher salt
  • 1/4 tsp black pepper (freshly ground)

Salad

  • 1 lb baby potatoes (quartered)
  • 1 tbsp everything bagel seasoning
  • 4 tbsp olive oil (divided)
  • 2 everything bagels (cut into 1/4-inch-thick rounds)
  • 1/2 tsp kosher salt (plus more for the eggs)
  • 4 large eggs (use pasteurized shell eggs if serving with soft yolks)
  • black pepper (freshly ground, to finish the eggs)
  • 1 5-ounce package mixed greens
  • 2 Persian cucumbers (chopped)
  • 10 oz cherry tomatoes (halved)

Give each tray its own timing

The potatoes need longer than the bagel rounds. Check the chips early and remove them as soon as they are golden.

At the table

Arrange the cooked components over the greens shortly before serving, with the dressing alongside.

The cooking plan

How to make Breakfast Salad with Roasted Potatoes & Avocado-Basil Dressing.

  1. Blend the avocado, lemon juice, basil, 2 tablespoons olive oil, garlic, 1 teaspoon salt and 1/4 teaspoon pepper until smooth. Refrigerate the dressing while preparing the salad.

  2. Heat the oven to 425°F. Toss the potatoes with the everything seasoning and 2 tablespoons of the salad oil on a baking sheet. Roast until crisp and tender, about 25 to 30 minutes, stirring halfway through.

  3. Toss the bagel rounds with the remaining 2 tablespoons salad oil and 1/2 teaspoon salt. Spread on a separate baking sheet and bake, turning halfway, until golden, about 10 to 15 minutes. Break into bite-size pieces.

  4. Bring a small pot of water to a boil and lower in the eggs. Reduce to a simmer. For a soft center, use pasteurized shell eggs and begin checking at about 6 minutes; otherwise cook until the whites and yolks are firm. Cool in ice water, peel, halve and season with salt and pepper.

  5. Arrange the greens on a platter. Add the cucumber, tomatoes, eggs, roasted potatoes and bagel chips. Serve with the chilled avocado-basil dressing.

Let’s cook

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Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Breakfast Salad with Roasted Potatoes & Avocado-Basil Dressing

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Roasted baby potatoes, bagel chips and eggs over greens with cucumber, tomatoes and a creamy avocado-basil dressing.
Print Recipe Pin Recipe
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Lunch, Salad
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Dressing
  • 1 small avocado
  • 6 tbsp fresh lemon juice
  • 1 cup fresh basil leaves packed
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 tsp kosher salt
  • ¼ tsp black pepper freshly ground
Salad
  •  
    1 lb baby potatoes quartered
  •  
    1 tbsp everything bagel seasoning
  • 4 tbsp olive oil divided
  •  
    2 everything bagels cut into 1/4-inch-thick rounds
  • ½ tsp kosher salt plus more for the eggs
  • 4 large eggs use pasteurized shell eggs if serving with soft yolks
  • black pepper freshly ground, to finish the eggs
  •  
    1 5-ounce package mixed greens
  •  
    2 Persian cucumbers chopped
  • 10 oz cherry tomatoes halved

Equipment

Large pot
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Blend the avocado, lemon juice, basil, 2 tablespoons olive oil, garlic, 1 teaspoon salt and 1/4 teaspoon pepper until smooth. Refrigerate the dressing while preparing the salad.
  2. Heat the oven to 425°F. Toss the potatoes with the everything seasoning and 2 tablespoons of the salad oil on a baking sheet. Roast until crisp and tender, about 25 to 30 minutes, stirring halfway through.
  3. Toss the bagel rounds with the remaining 2 tablespoons salad oil and 1/2 teaspoon salt. Spread on a separate baking sheet and bake, turning halfway, until golden, about 10 to 15 minutes. Break into bite-size pieces.
  4. Bring a small pot of water to a boil and lower in the eggs. Reduce to a simmer. For a soft center, use pasteurized shell eggs and begin checking at about 6 minutes; otherwise cook until the whites and yolks are firm. Cool in ice water, peel, halve and season with salt and pepper.
  5. Arrange the greens on a platter. Add the cucumber, tomatoes, eggs, roasted potatoes and bagel chips. Serve with the chilled avocado-basil dressing.

Notes

Use pasteurized shell eggs if choosing a soft yolk; otherwise cook the eggs until the whites and yolks are firm.
The potatoes and bagel chips can bake at the same oven temperature, but their cooking times differ. Check each tray separately.

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Corn and Leek Pancakes with Crisp Bacon

American Cuisine · Breakfast

Corn and Leek Pancakes with Crisp Bacon

These savory pancakes fold corn, leeks and crisp bacon into a buttermilk batter. Maple syrup adds a sweet edge without turning them into dessert. Keep finished pancakes on a rack in a low oven while you cook the rest.
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Total
50 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Buttermilk pancakes with cornmeal, corn kernels, softened leeks and bacon, served with maple syrup and sour cream.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 6 bacon slices (chopped)
  • 1 leek (sliced into 1/4-inch half-moons, about 1 1/2 cups)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 2 cups whole buttermilk
  • 2 large eggs (lightly beaten)
  • 3 tbsp pure maple syrup (plus more for serving)
  • 1 cup frozen corn kernels (thawed)
  • 2-3 tbsp unsalted butter (divided, for the skillet)
  • fresh chives (finely chopped, for serving)
  • sour cream (for serving)

Keep the first batch warm

A rack over a baking sheet lets the finished pancakes wait in the low oven while the remaining batter cooks.

At the table

Serve with maple syrup, sour cream and chopped chives so everyone can finish their own plate.

The cooking plan

How to make Corn and Leek Pancakes with Crisp Bacon.

  1. Heat the oven to 200°F and set a wire rack over a baking sheet for keeping pancakes warm. Cook the bacon in a large cast-iron skillet over medium heat until crisp, about 15 to 20 minutes. Transfer to paper towels, leaving 2 tablespoons of the drippings in the skillet.

  2. Cook the leek in the reserved drippings until softened, about 5 minutes.

  3. Whisk the flour, cornmeal, baking powder, baking soda and salt in a bowl. Stir in the buttermilk, eggs and maple syrup just until combined, then fold in the bacon, leek and thawed corn.

  4. Wipe out the skillet. Melt 1 tablespoon butter over medium heat and add batter in 1/4-cup portions, leaving space between pancakes. Cook until bubbles appear and break at the surface, about 4 to 5 minutes. Turn and cook until the centers are set, about 2 to 3 minutes more, reducing the heat if necessary.

  5. Move cooked pancakes to the prepared rack and keep warm in the oven. Repeat with the remaining batter, adding butter as needed. Serve with chives, maple syrup and sour cream.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Corn and Leek Pancakes with Crisp Bacon

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Buttermilk pancakes with cornmeal, corn kernels, softened leeks and bacon, served with maple syrup and sour cream.
Print Recipe
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: American
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    6 bacon slices chopped
  •  
    1 leek sliced into 1/4-inch half-moons, about 1 1/2 cups
  • 1 ½ cups all-purpose flour
  •  
    ½ cup fine yellow cornmeal
  • Baking powder in a white prep bowl with a measuring spoon1 ½ tsp baking powder
  • Fine white baking soda in a glass prep bowl with a measuring spoon1 ½ tsp baking soda
  • 1 ½ tsp kosher salt
  •  
    2 cups whole buttermilk
  • 2 large eggs lightly beaten
  •  
    3 tbsp pure maple syrup plus more for serving
  •  
    1 cup frozen corn kernels thawed
  • 2-3 tbsp unsalted butter divided, for the skillet
  • fresh chives finely chopped, for serving
  • sour cream for serving

Equipment

Cast Iron Skillet
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 200°F and set a wire rack over a baking sheet for keeping pancakes warm. Cook the bacon in a large cast-iron skillet over medium heat until crisp, about 15 to 20 minutes. Transfer to paper towels, leaving 2 tablespoons of the drippings in the skillet.
  2. Cook the leek in the reserved drippings until softened, about 5 minutes.
  3. Whisk the flour, cornmeal, baking powder, baking soda and salt in a bowl. Stir in the buttermilk, eggs and maple syrup just until combined, then fold in the bacon, leek and thawed corn.
  4. Wipe out the skillet. Melt 1 tablespoon butter over medium heat and add batter in 1/4-cup portions, leaving space between pancakes. Cook until bubbles appear and break at the surface, about 4 to 5 minutes. Turn and cook until the centers are set, about 2 to 3 minutes more, reducing the heat if necessary.
  5. Move cooked pancakes to the prepared rack and keep warm in the oven. Repeat with the remaining batter, adding butter as needed. Serve with chives, maple syrup and sour cream.

Notes

Do not crowd the skillet; the total time may be longer if your pan holds only a few pancakes at a time.
Check that the centers are cooked through before transferring pancakes to the warm oven.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.