Category — Breakfast

This dish is quickly becoming a Brunch favorite at the Lobby! Be sure to stop by and try it for yourself! We serve brunch Saturday from 11-3 and Sunday from 10-3. I will also be making this recipe on Denver’s ABC 7  on 3/7/10 during the 7 am hour.

5 pieces roasted tomato
2 chicken sausage links (sliced)
2 oz fresh mozzarella
3 eggs
1 tb cream

Roasted Tomato
2 tb olive oil
1 tb chopped basil
1 clove garlic chopped
2  roma tomatoes

Cut tomato into quarters.  Toss with other ingredients, place on oven tray. Roast in over at 275 degrees for 1 ½ hours or until roasted.

Whisk eggs and cream in small bowl.

In small sauté pan place chicken sausage and brown. Add Roasted tomatoes. Heat a small non-stick pan with 1 tb oil coating the pan. Pour egg mixture in to pan. Using a rubber spatula move the outer part of the eggs toward middle of pan after about 1 minute of cooking. Carefully flip the egg over, continue cooking for about 2 minuets. Fill half of omelet with sausage mixture, top with mozzarella cheese and fold over.

So it happens to be that fun time of my life again! I will be doing the Sunday morning news On Denver’s Finest ABC 7! This is one The Lobby’s most popular brunch items that I will be making during the 7 am hour on Sunday October 25th.

This is quickly becoming one of my favorite dishes to make for Sunday brunch!

Bacon Risotto with Eggs Sunny side up

1 ½ cup partially cooked risotto
3 pieces chopped cooked bacon
1 oz water
1 ½ oz heavy cream
2 large eggs
salt and pepper

Place Bacon in medium sauté pan, sauté until bacon in crispy. Add partially cooked risotto, water and cream. Cook over low heat until all liquid is absorbed. Season with salt and pepper.

In a non stick sauté pan. Place 1 tb of cooking oil and coat pan well. Place the eggs carefully in the hot pan, making sure not to break the yolks. Cover with lid or extra saute pan and cook over medium heat for 2 minutes. Serve on top of risotto!

If you ever Feel Quiche. If you don’t like Mushrooms, just replace them with Ham!

1 9in unbaked pie shell
3 Eggs
1 cup Whipping cream
½ cup Milk
½ cup Sliced cooked Mushrooms
½ cup sauté Spinach
2 oz Swiss Cheese
¼ ts Salt
¼ ts Black pepper

1. Preheat oven to 350 degrees.
2. Whisk eggs, milk and, cream in a medium bowl.
3. Mix in spinach, mushrooms and, swiss cheese.
4. Season with salt and pepper.
5. Pour mixture into pie shell.
6. Bake in oven until center of quiche is done, about 35 minutes.

Here is fun and delicious recipe to make your morning eggs not so boring!

This will also be seen on Sunday morning ABC 7!

Ingredients:

2 tablespoon basil pesto
6 eggs beaten
¼ cup cream or milk
1 lb Ham Steak
1 teaspoon maple syrup
2 tablespoons butter

Method:

1. Beat eggs and cream in a small bowl.
2. Sear ham in large pan until crisp.
3. Add maple syrup.
4. Heat butter in small pan, add egg mixture.
5. Cook until eggs become fluffy, about 3 minutes.
6. Add pesto and serve.

You can make these with those banana that have turned black that are on your counter.

Ingredients:

1 cup all purpose Flour
1 tablespoon Sugar
2 teaspoons baking powder
¼  teaspoon salt
¼ teaspoon vanilla extract
1 egg beaten
1 cup milk
2 tablespoons melted butter
2 ripe bananas, mashed

Method:

1. In a medium bowl mix flour, sugar, salt and, baking powder.
2. In a separate bowl mix eggs, milk, mashed bananas, melted butter, and vanilla extract.
3. Whisk flour mixture in to banana mixture until smooth.
4. Heat a lightly buttered griddle or frying pan over medium high heat.
5. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
6. Cook until pancakes are golden brown on both sides; serve hot.

You can also toss in some blueberries to make banana blueberry pancakes

This is a great way to bring those stale doughnuts back to life!

Ingredients:

4 Stale Glazed doughnuts
3 eggs
¼ cup heavy Cream
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon vanilla extract

Method:

1. Whisk together eggs and heavy cream.
2. Add cinnamon, nutmeg and vanilla extract
3. Dip doughnuts into egg mixture and place onto a lightly buttered griddle on medium heat
4. Flip when golden brown, cooking about 3 minuets each side.
5. Serve Hot with Butter or Maple syrup.