Like most people, I absolutely love the weekends. I work for myself so it isn’t so much about what the weekend represents—time away from annoying coworkers and clueless bosses—but more about the relaxing culture that encompasses all weekends. I think I have a better appreciation for my weekends now that I’m living in Europe. I wake up and linger in bed for awhile before heading to the kitchen to prepare breakfast.
I admit that I’m not much of a breakfast person. Not that I don’t like breakfast, but rather I’m not all gung ho about it every morning. As long as I have a steaming cup of freshly ground coffee and a bagel…my morning is as good as mornings can get. But on the weekend we can be lazy and not rush to get him out the door to work, and that means I get to spend time with my honey and work on expanding my breakfast dishes.
After a while a girl (especially this girl) gets really sick of pancakes, waffles and eggs. I love these traditional breakfast dishes but come on, there are at least 8 weekend days per month and things like my taste buds get a little bored with the same old meal weekend after weekend. So I have been experimenting with different combinations like potato waffles, vegetarian biscuits & sausage gravy and savory blintzes.
This weekend however, I decided to go with something on the simple side but delicious enough for Sunday brunch.
I don’t know what it is about miniature items, whether it is mini-cheesecakes or pizzas, but they aren’t just delicious; they also feel special. Even if it isn’t true, your own tiny little bite feels as though someone created this special thing just for you. So when I need a little ego pampering, I go to my trusted miniature menu items. Okay I’m just kidding about that last part but I do love a good miniature anything as long as it’s tasty.
So I decided to go the miniature route for breakfast. My plan to was to make a frittata but then I thought mini frittatas would be even better. They don’t taste any different, but they do cook quicker so even the laziest chef can get the job done. Plus there are just so many things you can do with frittatas, and you can make a variety if you do the mini variety. For this one, I went super simple but I have a few more ideas in mind that I’m working on for the future.
Since I knew I’d have these smoked salmon pinwheels I kept it simple, but fill it up with veggies or meat if you want to make a satisfying breakfast in one dish.
- 4 Eggs
- ¼ cup Milk
- 1 ½ Scallion, sliced
- ½ Roasted red pepper
- 100g Smoked salmon
- ¼ cup Mustard
- 1 tbsp. Crème fraiche
- 1 clove Garlic, pressed
- 5 Mint leaves, finely chopped
- Sea salt & black pepper
- 6 to 8 slices Brie or Camembert
- Preheat oven to 350° F & grease a large muffin pan.
- Crack the eggs into a medium sized mixing bowl.
- Season with salt, pepper, garlic and add milk.
- Whisk until blended, then add pepper, cheese and scallions.
- Fill each muffin cup about half way so they have room to rise.
- Bake in oven about 15 to 20 minutes, until golden brown with a slight jiggle.
- In a small mixing bowl combine mustard, crème fraiche, salt, pepper and mint.
- Lay out each sliver of smoked salmon on a flat surface, slather (yes…slather!) the mustard mixture across the filet.
- Roll up the salmon and place on a plate, seam side down.
- Keep going until you run out of salmon or sauce.
Normally I’d give you a drink recommendation here, but this is breakfast and my morning is incomplete without coffee…hot coffee too, none of this iced caffeine for me!