Breakfast at Hogwarts

Did you see the new Harry Potter film yet? We went this weekend and, while it did not fully portray the book (and what movie ever does), it was an enjoyable flick.

Mr.W and I are huge movie buffs as well as being big readers; there was no question that we'd see Harry Potter and the Half-Blood Prince. Sure, there are lots of arguments from religious leaders why or why not these books and movies should be seen--however I try not to let those people determine what I do. I make those judgments on my own. That said, I do find them more gruesome than I feel is appropriate for someone under 13 or so. I was surprised at the number of very small children in the theater.

We enjoyed ourselves, though. One particular scene stuck in my mind today: it was the morning before the big Quidditch match, and Ron Weasley was dressed and ready, helmet and all. His breakfast was a sunny-side-up egg on toast, with toast points for dunking. You can barely make it out here in the photo below. You'll see it more clearly in the movieWatch the movie and you'll see it clearly.



In the spirit of the movie, I thought I'd make my own version today. My egg is done over-medium, fried in a wee bit of butter. No shining yellow yolk, but delicious nonetheless.

SPOILER WARNING for the final book - if you haven't yet read Deathly Hallows and want to, stop reading here!

I finally finished the last of the Harry Potter book series yesterday and was glad to be through it at last. I feel that, toward the end, J.K.Rowling seemed to rush it a bit. I'll offer two examples. First, there was no flourish to Hermione's destroying of the Hufflepuff cup, which I felt was necessary. And second, how on earth did Neville get the sword back from the goblins before killing Nagini? That said, I was happy to see the conclusion of the young people, set almost two decades after our favorite characters are through with school.

There's something so satisfying to finishing a book--especially when it's part of a series. I suppose that's part of why I wanted to eat a breakfast like I saw in the movie as my own little farewell. Until the final movie comes out, anyway.

DIY Granola Made Sugar-Free/No Sugar Added

In a bowl for breakfast, added to yogurt or sprinkled over your ice cream, granola is a healthy treat that almost everyone loves. But unless you make it at home, this delicious staple isn't possible for people who are insulin-challenged.

Don't worry, my sugar-full friends! The recipe below allows for regular sweetener, too.

I hemmed and hawed about making this for a couple of years. Really--at least two years! I was worried that by using sugar-substitutes it would taste... funny. You know what I mean. I also had the idea that it was a difficult process, that it needed a lot of babysitting... oh, how wrong I was. Granted, homemade granola require a little bit of hands-on, but every good thing does, right? The most involved part is taking it out of the oven after 25 minutes and turning it.

One method that I read said to pack it in one 13x9 pan, then invert the whole mess onto another pan. I presumed, incorrectly, that it would come out in one big slab. Not so--but I do recommend this method anyway, because you're more assured of getting it all turned over than if you were to just stir it. But either way, it's easy. Really easy.

This is also very customizable. Don't like coconut? Leave it out. Prefer cashews to almonds? An easy switch--or leave the nuts out altogether if that's your fancy. Replace the raisins with any other dried fruit you like. Maple syrup switches easily with honey or agave nectar, too. And of course you can adjust the spices to your hearts content.

Of course it can also be made sugar-full; the recipe below provides for both options.


DIY Granola

Combine in a large bowl:
- 2-1/2 cups old-fashioned oats
- 1/4 cup dry oat bran cereal (may also use wheat bran, flax meal or other item of your choice; may be omitted)
- 1/2 cup sugar, brown sugar or sugar substitute (I used substitute)
- 1 teaspoon ground cinnamon
- few scrapes freshly ground nutmeg

In a microwave-safe container, melt:
- 1/2 cup (1 stick) unsalted butter

Stir in:
- 1 tablespoon orange marmalade (I used fruit-sweetened ginger-orange marmalade; optional)
- 1/3 cup maple syrup, agave nectar or honey (I used sugar-free "maple" syrup)

If using marmalade, heat for another 20 seconds on high to melt marmalade; stir to combine well. If not using marmalade, skip to next step.

Pour butter mixture over oat mixture and mix until fully incorporated and moistened. There should be no dry bits. Spread oat mixture into an oiled 13x9 (or so) pan and bake in a preheated 325*F oven for 20-25 minutes.

Remove from oven and invert onto a larger (also oiled) rimmed pan, such as a sheet pan. If mixture sticks to first pan, use a spoon or spatula to get it out. The key here is to keep any stray bits from getting away from the main mass of granola. You don't want those to burn.

Return oats to oven for another 15 to 25 minutes, or until golden. Some pieces might look a bit more brown than others--don't worry, that's okay. Remove from oven and set aside to cool fully and dry out for 2 hours.

In a large mixing bowl, combine:
- 1 cup shredded coconut (I used unsweetened; optional)
- 1-1/2 cups sliced almonds or sliced/chopped nuts of your choice
- 1 cup raisins or dried fruit of your choice

Add cooled granola and gently mix to distribute evenly. Transfer to an air-tight container. Store at room temperature for up to 1 week.

Ricotta-Cherry-Hazelnut Stuffed French Toast

I was trying to find new and interesting uses for a container of ricotta hanging around in my fridge when I happened upon the idea of stuffed french toast. I'd never tried it before--boy, was I missing out!

This is an unbelievably delicious, rich treat for breakfast, lunch or anytime. I could imagine it as a decadent dessert, served with a scoop of vanilla ice cream or crème anglaise. The ricotta lends a creaminess that mixes so perfectly with the cherry jam. Heavenly! And by using fiber-rich oatmeal bread and sugar substitutes, it was a no-guilt treat.

Ricotta-Cherry-Hazelnut French Toast
Serves 2

1 egg
1/4 cup sugar-free non-dairy hazelnut liquid coffee creamer –OR– 1/4 cup half-and-half sweetened with 1 tablespoon sugar or substitute
4 slices bread (I used thin-sliced lite oatmeal bread at 6 net carbs per slice)
2 tablespoons cherry all-fruit jam
2 tablespoons ricotta cheese
Butter (for frying)
Powdered sugar or substitute (for sprinkling; I used substitute)
Agave nectar (for drizzling)

Whisk together the egg and creamer. Set aside.

Spread 2 slices of bread with jam. Spread the other 2 slices of bread with ricotta. Make a sandwich of 1 slice with jam and 1 slice with ricotta. Repeat to make a second sandwich. Press gently to help sandwiches stick together.

In a shallow dish with a flat bottom, dredge sandwiches in egg-cream mixture, coating well on both sides. Fry sandwiches in a buttered skillet set over medium-low heat until hot and browned on both sides. Transfer to a cutting board. Gently cut sandwiches into quarters and arrange on plates. Sprinkle lightly with powdered sugar and drizzle with agave nectar.

Serve hot.

Panettone French Toast

Panettone is a tall, domed fruitcake bread. It's big. It's sweet. It's got fruit--and that must mean it's healthy! ;)

Originating in Milan, this big baby is now most often made in southern Italy and exported worldwide as a Christmastime treat. In my hometown--a decidedly Italian-American city--this tasty bread starts making it's appearance shortly before Thanksgiving and remains visible on market shelves through January.

I looooooove this stuff. It's just so pretty. And yummy eaten right out-of-hand. See that end slice on the right? That one went right into my mouth.


With a fine crumb, sweet taste and studded with all that lovely fruit, this Italian import can be a bit on the dry side--which makes it perfect for making into french toast.


Panettone French Toast

serves 1



1 large egg

1/2 cup milk

2-3 small slices of panettone



Whisk together egg and milk; soak panettone slices in the milk mixture for 30 seconds to 1 minute per side (you want the bread to soak up the liquid). Transfer each soaked slice to a buttered skillet over medium heat and fry on both sides until golden.


Serve as desired; I like it very simply with a little maple syrup.



Think of all the variations you could make with just one box of panettone--including monte cristo sandwiches (using some of your leftover holiday meats) and baked french toast for your holiday breakfast crowd. Kids and adults alike with love it!

Fried Oatmeal

Fried... what?

That's right. Oatmeal. This is walking on the wild side, people, so prepare yourselves.

It's not creamy, no. Instead, this is a yummy, yummy breakfast of clumpy clusters. Think muffin hunks, or a cross between a pancake and regular oatmeal. It's for people who don't like the texture of porridge, or for wierdos like me.

Made from a simple batter, let rest for 5 minutes, and fried up just like scrambled eggs. Whatever it is, I call it delicious, fast, easy, and an inexpensive breakfast for a cold day.


Fried Oatmeal

1/2 cup oat bran cereal (find it near the oatmeal and cream of wheat)
1/2 cup old fashioned rolled oats (not quick-cooking oats)
2 tablespoons brown sugar (I used substitute)
1/4 teaspoon baking powder
pinch salt
1 egg
1/2 cup milk

Combine all ingredients and let rest 5 minutes. Butter a large, hot skillet and add batter. Stir around regularly, as you would scramble eggs, until mixture starts to clump and is no longer liquid.

Serve hot with a pat of butter, along with a drizzle of maple syrup and dollop of milk, if desired.

Bacon, Egg and Asparagus Sandwich

I have a confession to make. I bought a silly kitchen gadget.

My kitchen is tiny and certainly does not have a lot of counter space--or cupboard space for storing extra stuff. I have one entire cupboard door filled with a sandwich toaster I haven't used in probably 10 years, a contact grill I use once or twice a year, and a number of other appliances that I should really just get rid of. So I'm very much against buying extra gadgets.

Until I found the Paula Deen Egg-and-Muffin Toaster on sale for $15. It toasts bread, muffins or bagels while simultaneously poaching an egg to soft, medium or hard and warming precooked meat and/or veg.

We've been eating egg sandwiches daily--especially while I've been on a cooking hiatus. Even Mr.W made himself a sandwich yesterday.

Here's mine:



Doesn't it look yummy?

I used one slice of bacon (I had pre-cooked a whole 1-pound package and it's been in the fridge in a baggie for easy sandwich making. We only use one slice for a sandwich meat, so that's not too terribly bad.) and four yummy stalks of leftover asparagus, along with mild cheddar cheese and a poached egg cooked to medium on a multigrain muffin. I love biting into a sandwich with all that runny yolk! Asparagus in this little baby gave it a fresh twist that I just love!

Of course this can be made easily by anyone using regular kitchen equipment. An egg fried over easy or hard would suffice.

Breakfast for Shovelling

Sunday was a crazy, blustery day. Here's what it looked like outside at 8am:




Our entire driveway was missing under a good 18 inches of snow & drift. So Mr.W and I knew we had to get out there in the mess.

But first, we needed breakfast to fortify ourselves.




Are those some gorgeous eggs, or what?

Now y'all know that I love some grits, and my husband is surely a southern man... but in this region, my hometown, it's all about home fries. And a good, hearty breakfast is just what's needed before going out to attack the snow. So I fried us up some potatoes and onions to go with those lovely eggs. And bacon. You can't shovel without some bacon in your belly.




After eating all that, we were able to re-route the snowdrifts that had somehow blown inside our back storm door, along with the deep snow up and down the entire driveway. Mr.W found the front sidewalk and shovelled it, too.

I'm afraid I don't have a real recipe for this food... it's simple, stick-to-your-ribs food! Here's the general method:


- fry up some bacon; set on paper towels to drain

- pour off most of the bacon grease and start frying potatoes and sliced onions, adding a little butter if needed

- when potatoes are fork-tender and starting to fall apart, pan-fry eggs (with salt and pepper) as desired



This is my entry to Homegrown Gourmet #6: Breakfast hosted by Culinography. See the roundup here for lots of fabulous breakfast ideas!