One More Bite Catering and Events

Category: Breakfast

Zoe’s Bacon Jam for Bacon, Egg & Cheeses

A fun and delicious take on the classic bacon, egg and cheese! Created for the 2021 Kings Hawaiian Recipe Contest, this sandwich is absolutely wonderful and brings new flavors to the classic sandwich. Never be afraid to change something in your own classic recipes to make sometime new!

Ingredients

Bacon Jam

1 lb Thick Cut Bacon

3 Large Sweet Onions

1 tbsp Butter

¼ cup Brown Sugar

¼ tsp Salt

1 tbsp Balsamic Vinegar

¼ cup Water

2 tbsp Instant Coffee

1 tsp Mexican Chili Powder

1 tsp Maple Syrup *Optional

Bacon, Egg and Cheese

4 Eggs, Fried

Salt & Pepper (You can use Truffle Salt for the Egg if you wish)

1 cup Arugula

1 tsp EVOO

¼ tsp Truffle Salt

1 cup Grape or Roma Tomatoes, Cut

Kosher Salt, Sprinkled Over the Tomatoes

4 Kings Hawaiian Buns

Hot Sauce (I used my Garlic Habanero Sauce)

Cheese ( I used both Cheddar and Muenster)

Directions

Cook the bacon. You can do this using any method you prefer. I like to bake my bacon in the oven. For this batch: @350F for about 20 minutes. You want the bacon to still have a bit of chew to it. You do not want it to be crispy. Once the bacon has finished, remove from the oven, pat with paper towels to remove the grease and chop into small pieces. They do not have to be uniform pieces.

In a pot, or in a deep pan, melt the butter over medium heat. While the butter is melting, cut your onions. You want them to be fairly thick cut. You can either do these long, or short. I recommend doing a medium to large dice (1/2″x1/2″x1/2″). Add to the butter and then add the brown sugar and salt. Mix together to combine and then turn the heat down to medium low. Stir occasionally, making sure the onions don’t burn. This will take approximately 40 minutes.

Once the onions have reached the point of being caramelized (I like them to be dark caramel brown but not crispy), add the water, the instant coffee, the balsamic, chili powder, and maple syrup if using it. Stir to combine and add the chopped bacon. Stir and cook over low heat for 2 minutes. Remove from heat and add to a bowl.

Once the bacon jam is done, you can assemble a bacon egg and cheese if making one! In a toaster or broiler, melt the cheese onto the buns. Cut the tomatoes and sprinkle with salt to remove some of the water. Drain in a colander or on a plate. Toss the arugula with olive oil and truffle salt. Fry your eggs in a pan with a little oil, salt and pepper.

To assemble: Bottom bun, arugula, tomatoes, bacon jam, egg, hot sauce, top bun

April 6, 2021
Corned Beef and Cabbage Hash

A great way to use your St Patrick’s Day leftovers!

Ingredients

2 lbs Corned Beef, Cooked

¼ Cabbage, Shredded

3 Large Potatoes, Shredded

1 Medium Vidalia Onion, Medium Dice

2 Cloves of Garlic, minced

1 tbsp Parsley (Fresh minced or Dry)

Salt, to taste

Pepper, taste

Olive Oil

Directions

In a large pan or skillet, heat Olive Oil to medium.

Add in, Potatoes, then Onions and Garlic, then Corned Beef, then finally Cabbage and Parsley, and cover with foil.

Let sit for 5 minutes, then uncover and turn heat to medium-high.

Mix skillet around and allow to hash to get a crust. Make sure the bottom doesn’t burn*.

*Cooking time could depend on stove and pan/skillet material and thickness.

Season with Salt and Pepper and serve!

March 17, 2019
Huevos Rancheros

George W. Bush’s Favorite Food… for President’s Day!

Ingredients

3 Corn or Flour Tortillas

2 tbsp Butter

23 Eggs, whole

½ Jalapeno, minced

¼ cup Sauce of Your Choice (Enchilada, Salsa Verde, etc)

¼ cup Mexican Rice, Cooked

¼ cup Fresh Salsa

Chipotle Goat Cheese

1 Avocado, sliced

Green Onion, sliced on the bias

Directions

In a large pan, heat the butter. Once melted, add the three tortillas. They may overlap.

Once the tortillas have begun to crisp, slip them over, making sure they have some overlap. Add the sauce around the tortillas.

Spoon the wild rice over the tortillas, making little wells for the eggs (or they will slide). Crack the eggs gently into each of these wells, sprinkle with salt and pepper and cover with a lid until the egg whites have cooked almost fully.

Open the lid and add the salsa and goat cheese. Cover and cook until the egg whites are fully cooked (you want the yolks to be runny).

Remove from pan carefully, add the avocado and green onion and more sauce if desired. Enjoy!

February 18, 2019
Fluff Cakes

Based on Japanese Souffle Pancakes

Ingredients

1 ¼ cups Cake Flour, Sifted

3 tbsp Milk

2 tbsp Butter, Melted

1 tsp Vanilla Extract

5 tbsp Granulated White Sugar

4 Eggs, Separated (Whites and Yolks Separate)

½ tsp Cream of Tartar

Directions

In a bowl, add milk, butter, vanilla and egg yolks. Sift in the flour. Mix with a whisk until batter becomes smooth.

In a stand mixer (or with a hand mixer), add egg whites that should be chilled, sugar and cream of tartar. The mixing bowl should be clean and free of oils. Whip until the whites are stiff.

Using a rubber spatula, gently fold the whipped whites into the other batter. Don’t over mix, but make sure there are no white streaks.

Heat a pan over medium low heat. Grease molds with a non-stick spray and grease the pan with a non-stick spray. When the pan is hot, fill the molds 1/2-3/4 of the way.

You can add 1/2 a TBSP of water to the pan and then cover and cook for 5 minutes or until the tops of the pancakes look set. Using a spatula, flip the pancakes still in the molds, over. Cook for another 3 minutes.

Remove from pan with a spatula, and remove gently from molds. The pancakes should be springy. Serve immediately with syrup, butter, and fruit or the toppings of your choice.

January 28, 2019
Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

Ingredients

French Toast

1 Challah, sliced into 1-1.5″ slices

8 Eggs

2 tsp Cinnamon

2 cups Milk

½ cup Brown Sugar

½ cup Flour

1 tsp Salt

½ cup White Sugar

2 tbsp Vanilla

½ cup Butter

Creme Anglais

0.50 oz Bourbon

1 cup Milk

2 Egg Yolks

3 tbsp White Sugar

3 tbsp Flour

3 tbsp Corn Starch

1 tsp Vanilla

Directions

Creme Anglais

In a small saucepot, heat the milk until it is gently boiling.

In a bowl, mix eggs, sugar, flour and cornstarch together.

Using a ladle, gently add some milk to the egg mixture and whisk quickly to temper. Repeat several more times until eggs are full tempered and won’t scramble in the heat.

Using a strainer, strain the egg mixture into the milk. Whisk over medium heat until thickened.

Remove the pan from the heat and fold in the vanilla and bourbon until combined. Place seran wrap flat against the creme anglais so it doesn’t gain a skin as it cools.

French Toast

In a large bowl, mix eggs, milk, cinnamon, and brown sugar. Add the slices of challah to the mixture and let sit, covered in the refrigerator for 2-12 hours.

In a bowl, add the flour, salt, white sugar, and vanilla together. Cut the butter into cubes and using your hands, cut the butter into the flour mixture until crumbly.

Preheat the oven to 350 degrees. Grease a large deep baking dish.

Place down one layer of challah bread. Sprinkle with the flour mixture. Add another layer of bread and sprinkle with more of the flour mixture.

Bake for 45 minutes to 1 one hour.

Serve with warm creme anglais, bacon jam, and roasted almonds if desired.

November 28, 2018
Carrot Cake Muffins with Cream Cheese Icing

This tasty quick bread is both a sweet breakfast or decadent dessert!

Ingredients

Carrot Cake

2 cups Shredded Carrots, Packed

1 cup All Purpose Flour

1 cup Granulated Sugar

1.50 tsp Ground Cinnamon

1 tsp Baking Soda

½ tsp Baking Powder

½ tsp Salt

⅔ cup Vegetable Oil or Melted Butter

2 Eggs, Beaten

Cream Cheese Icing

6 oz Cream Cheese, Softened

6 tbsp Unsalted Butter, Softened

2 cups Powdered Sugar (Plus Extra)

1.50 tsp Vanilla Extract

Directions

Carrot Cake

Combine all dry ingredients in a bowl (NOT Shredded Carrot).

In a separate bowl, start with Shredded Carrots, then add oil. Then mix in dry ingredients and finally add the eggs. Mix well, but until just combined. You shouldn’t be able to see pockets of egg white or yolk.

Grease a muffin tin well with butter or vegetable oil. Ideally, cut out small circles of parchment paper and place in the bottom of each tin. Fill 2/3 of the tin.

Bake in a 350F degree oven for approximately 20 minutes*, rotating halfway.

*Oven temperatures can vary greatly. Check every ten minutes. These can bake in about 13 minutes.
**This is a quick-bread, so they will not raise much. This is normal for this recipe.

Cream Cheese Icing

Beat together Cream Cheese, Butter and Vanilla Extract.

Add Powdered Sugar 1/2 cup at a time until loose and silky.

*Humidity can effect the outcome of the Icing. If the Icing is too dry you can whisk in some milk or cream. If too wet, add in additional powdered sugar, one tablespoon at a time.

November 27, 2018
Caramel Pecan Cinnamon Rolls

Wake up to the smell of these gooey caramel pecan cinnamon rolls every morning.

Ingredients

Buns

2 cups All Purpose Flour

½ cup Warm Milk

1 tbsp Active Dry Yeast

4 tbsp Granulated White Sugar

⅓ cup Butter, softened

1 Egg

1 tsp Kosher Salt

Filling

5 tbsp Butter, softened

½ cup Brown Sugar

1 tbsp Cinnamon

½ cup Chopped Pecans

Topping

2 tbsp Corn Syrup

½ cup Brown Sugar

3 tbsp Butter, softened

½ cup Whole Pecans

1 tsp Kosher Salt

Directions

Warm the milk and pour into a bowl. The milk should be warm, not hot or you will kill the yeast. Add the yeast and let sit for 10-15 minutes until the yeast has bloomed and is bubbly.

Add in the sugar, butter, egg, salt and whisk until combined.

Preheat the oven to 375F.

Add the flour and combine. Be careful not to over mix. When the dough has come together, turn dough out onto a floured surface and knead the dough until smooth and elastic.

Grease a large bowl and place dough in and cover. Allow to rise until the dough has doubled in size.

Combine the 1/2 cup of brown sugar and 1 TBSP of cinnamon. Set aside.

While the dough is rising, combine the brown sugar, corn syrup and butter in a small pot. Heat until the sugar is melted, making sure to stir so it does not burn.

While the sugar is melting, grease a large pan, square or circular. Pour the melted sugar into the pan and add the whole pecans.

Punch down the dough and roll out onto a floured surface. Use 5 TBSP of softened butter and spread it on the dough. Sprinkle the butter with the brown sugar/cinnamon mixture. Top with the chopped pecans.

Roll the dough into a tight log. Using a sharp knife, cut into 1″-1.5″ rounds. Add them to the pan. Cover with a tea towel and let rise for 30-45 minutes.

Add to the preheated oven (without the towel). Bake for 15 minutes, or until the rolls are golden brown.

Remove from the oven and allow them to sit for 3 minutes. Using a foil lined pan, invert the pan with the rolls. Serve warm.

October 8, 2018
Brie, Honey and Lemon Pancakes with Toasted Pecans, White Chocolate Shavings and Maple Syrup

Savory pancakes, topped with sweet syrup and white chocolate shavings.

Ingredients

Pancakes

2 cups Bisquick Mix

1 cup Milk

2 Eggs

5 oz Brie Cheese, whipped

3 tbsp Honey

Lemon Zest

White Chocolate

Maple Syrup

Toasted Pecans

4 oz Pecans

2 tbsp Butter

Directions

Pancakes

Mix the Bisquick, milk and eggs. Whisk until combined.

Add in the brie cheese (if it is not whipped, soften and whip, then add), honey and lemon zest. Mix until smooth.

Spray a griddle or pan with a non-stick spray.Heat the griddle/pan over medium heat. Using a scoop, add enough batter to make a medium sized circle. I use a 1/3 cup measuring cup.

Cook on one side until bubbles form in the batter, and using a spatula, flip. Cook for 1-2 minutes on the other side until cooked through. Serve warm.

Toasted Pecans

In a pan, melt the butter.

Add the pecans and toast for 3 minutes, stirring constantly.

Stack the pancakes, and garnish with the pecans, white chocolate and syrup. Serve.

September 26, 2018