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Wednesday 6 March 2013

Green Eggs and Ham - Breakfast for Dinner!

This Green Pea Carbonara is a version of bacon and eggs, that traditional breakfast combination but combined with pureed peas and pasta makes it into a quick and delicous dinner and that is the aim of Breakfast for Dinner, by Lindsay Landis and Taylor Hackbarth.

Breakfast for Dinner contains more than 100 classic breakfast recipes made with a twist.  I love the look of those Sunny Side Up burgers featured on the cover,  and they are definitely on my list.

There are only three chapters in this book, you go straight into the Main Dishes after a page of introduction and a double page about ingredients called Getting Started'. Many of the recipes also have variations listed as 'More to try'.

Main Dishes includes: Steak Eggs Benedict, Italian Style Stuffed French Toast, Egg & Chorizo Burritos, Cornflake-Crusted Tenders, Huevos Rancheros Tacos, Green Pea Carbonara, Savoury Lentil and Carrot Stuffed Crepes, Polenta Cakes with Shitake Mushrooms, Pizza Over Easy and those gorgeous Sunny-Side-Up Burgers.

Sides and Starters includes: Maple-Glazed Pork Meatballs, Root Vegetable Latkes, Bacon Jam (I am definitely going to make this), Habanero-Cheddar Bread Pudding, Espresso Baked Beans, Mini Zucchini and Pesto Quiches and Bloody Mary Tomato Soup.

Drinks and Desserts includes: Maple Bacon Cupcakes, Mocha Ice Cream Pie with Biscotti Crust, Blood Orange Mimosa Sorbet, Frozen Sunrise Margaritas, Granola Cookies, Chocolate Brownie Waffles with Blackberry Sauce, Earl Grey Panna Cotta, Doughnut Fudge Sundaes and Mint Choc Chip Pancakes.

This is not an exhaustive list of the recipes just the ones that jumped out at me.

Who is it for? Most people would find something in this book that they enjoy, on the whole if you like cooking and eating comfort food, you'll enjoy the recipes in Breakfast for Dinner.

  • The book is clearly laid out with excellent photographs and there is almost every recipe. 
  • There are some step-by-step photo tutorials e.g.  Perfectly Poached Eggs, How to Make Ravioli.
  • Bacon does seem to feature quite prominently in this book but there are a number of excellent non-meat recipes too.
  •  Although this book is originally published in the USA, there is an excellent Metric Conversion Chart at the back.
  • Lindsay Landis and Taylor Hackbarth also have their own website/blog Love and Olive Oil

  • There are some healthy recipes but on the whole, breakfasting like a King at dinner time is for treats rather than every day!
  • Most of the main dishes and desserts appealed to me but not so sure about some of the sides and drinks, okay for entertaining but not something I would make regularly.

Green Pea Carbonara

Makes 4 servings
Time 40 minutes

1 1/2 cups frozen peas, thawed
1 large egg*
2 large egg yolks
1 oz (1/4 cup) Parmesan cheese, grated plus more for serving
1/4 cup heavy (double) cream
1/4 tsp salt
1/2 tsp freshly ground black pepper
4 oz pancetta or bacon, cubed
1 medium onion, chopped
1 pound rigatoni (I used half this amount of pasta as I would normally allow 2oz per person)

1. In a blender or food processor, blend peas, egg, egg yolks, cheese and cream on high speed until smooth, about 30 seconds.  Add salt and pepper.

2. In a large skillet over medium heat, cook pancetta until browned, 6 to 8 minutes (if using bacon, cook for slightly longer or until beginning to crisp then drain excess fat from pan). Add onions and cook until softened, another 5 minutes.
3. Cook pasta according to package direction until just tender and still firm to the bite.  Drain, reserving 1/2 cup of the pasta water.  Add pasta to skillet and toss with onions and pancetta for 1 to 2 minutes. Remove skillet from heat, stir in pea mixture, working swiftly and vigorously so egg does not scramble.  If sauce is too thick, mix in reserved pasta water, a little at a time. Transfer to serving bowls and top with more Parmesan Cheese. Serve.

*Do note that the eggs in this recipe are not fully cooked; we recommend using farm-fresh eggs from a trusted source.  Or buy parteurised eggs if you are worried about bacteria.

I made this recipe on my return from the Marmalade Awards, it was quick and easy to make, tasted delicious and my mother-in-law commented that it was 'different'!  She will generally eat whatever I put in front of her, I think it was a compliment, perhaps the colour was not what she was expecting.

Breakfast for Dinner
Lindsay Landis and Taylor Hackbarth
Published by Quirk Books, distributed in UK by PGUK
RRP: £12.99
Online bookstore: £8.96
Previously reviewed books by this author: The Cookie Dough Lover's Cookbook by Lindsay Landis

Jan at 'A Glug of Oil' is running a giveaway, so if you fancy your chances of winning a copy of 'Breakfast for Dinner', hop over to her site and enter.

I received a copy of Breakfast for Dinner to review, I was not paid for this review and all opinions are my own.

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At 6 March 2013 at 17:38 , Blogger Unknown said...

brinner... best meal of the day!... what a lovely pea green pasta dish and such a good idea. I wish i'd thought of that sauce, how lovely... great book review too, I like the pro's and cons...

At 7 March 2013 at 08:17 , Blogger Karen S Booth said...

A great idea for pasta! I was wondering where the green eggs and ham came into it! Nice sounding book.....Karen


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