At the Man Lab, we’re huge advocates of the adage that the way to a woman’s heart is through her stomach. I’ve never met a woman who wasn’t impressed with a man who is a decent cook. You don’t have to be a Michelin star calibre chef to impress a woman with your culinary prowess. All you need to do is cook something that doesn’t make her want to vomit.
So in today’s Man Lab post, we have three breakfast recipes to try cooking for your girl. After all, breakfast is the most important meal of the day.
- 1 pound Yukon gold potatoes, half peeled, half skin-on, small diced
- 2 tablespoons unsalted butter, plus more as needed
- 2 tablespoons canola oil
- Freshly cracked black pepper
- 1 teaspoon smoked paprika
- 12 large eggs, lightly beaten
- 1 tablespoon finely chopped fresh flat-leaf parsley, plus some sprigs for garnish
- 1 teaspoon finely chopped fresh thyme leaves, plus some sprigs for garnish
- 4 piquillo peppers, drained, patted dry and sliced
- 1 cup coarsely grated Manchego cheese
- 4 ounces soft goat cheese, optional
Bring a small pot of water to a boil, over medium heat and add the potatoes. Season the water with salt, to taste, and cook until a knife inserted into the center of a potato meets some resistance, about 5 minutes. Drain well and put the potatoes onto a baking sheet lined with paper towels.
Heat the 2 tablespoons of unsalted butter and canola oil in a medium cast iron pan over medium-high heat until the butter begins to sizzle. Add the par-boiled potatoes, season them with salt and black pepper, to taste, and the smoked paprika and fry until they are golden brown. Line the same baking sheet with clean paper towels and transfer the potatoes from the skillet with a slotted spoon to the sheet.
Melt some additional butter to a 6-inch non-stick sauté pan over medium heat. Season the beaten eggs with salt and black pepper, to taste, the fresh parsley and thyme leaves. Add 1/4 of the mixture, about 3 eggs, to the pan, and lightly scramble them using a fork. Spoon a line, along the center of the omelet with some of the piquillo peppers, Manchego cheese, soft goat cheese, if using, and the potatoes. Roll the finished omelet onto a serving platter and garnish it with some parsley and thyme sprigs.
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoons salt
- 1/3 cup melted semi-sweet chocolate
- 2 egg yolks
- 1 teaspoons vanilla extract
- 1 3/4 cups milk
- 1/2 cup plus 5 tablespoons melted butter
- 2 egg whites
- 1/2 cup sugar
- 2 pints fresh raspberries
- Dash orange liqueur (recommended: Grand Marnier)
- 2 cups sweetened whipped cream
- Confectioners’ sugar
Combine the flour, baking powder and salt in a mixing bowl. In another bowl beat the chocolate, egg yolks and vanilla lightly. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close the lid quickly: do not open during baking. Bake according to the manufacturer’s directions.
Melt the remaining butter in a skillet over medium heat. Add the sugar, stirring constantly until it dissolves, about 1 minute. Add the raspberries and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the orange liqueur. Flame the liqueur and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with confectioners’ sugar.
Hollandaise Sauce Ingredients
- 3 large egg yolks
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cayenne, divided
- 3 to 4 tablespoons freshly squeezed lemon juice strained, divided
- 8 ounces cold unsalted butter, cut into tablespoon-size pieces
- 1/4 teaspoon sugar
Hollandaise Sauce Directions
Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute.
Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.
Poached Eggs Ingredients
- 4 quarts water
- 1/4 cup white vinegar
- 1 teaspoon kosher salt
- 8 large eggs
Poached Eggs Directions
Put 4 (6-ounce) custard cups in a 6-quart deep, straight-sided saute pan or rondeau. Add 4 quarts of water or enough to cover the cups by at least 1/4-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes.
Adjust the heat to maintain a water temperature of 205 degrees F outside the cups. Break the eggs, 1 at a time, into another custard cup or ladle. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each.
Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath.
To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to 2 minutes or until warmed through.
- 4 English muffins
- 8 slices Canadian bacon, julienned
Building Eggs Benedict Directions
Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.
For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.