Fresh-Pressed Olive Oil Club
Explore Recipes Breakfast Page 8

Stone Fruit and Berry Buckle

Posted on by The Olive Oil Hunter

This recipe is sized to feed a crowd—any leftovers make a terrific breakfast the next day. Choose fruit based on availability—it’s as delicious with just one variety as it is with four or more! Right out of the oven, the buckle is exceptional when topped with olive oil ice cream, a simple frozen treat you can make at home.

Ingredients

For the crumble topping:

  • 4 ounces unsalted butter, cubed and chilled
  • 1 cup sugar
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon 

For the cake:

  • 1/2 cup extra virgin olive oil, plus more for the baking dish
  • 8 ounces unsalted butter at room temperature 
  • 2 cups sugar 
  • 8 large eggs
  • 3 cups all-purpose flour 
  • 1 teaspoon fine salt
  • 1-1/2 teaspoons baking powder
  • 6 cups assorted berries and stone fruit chunks (skin on) 
  • Optional toppings: fresh blueberries, confectioners’ sugar for dusting, lightly whipped cream, or ice cream

Directions

Step 1

Preheat your oven to 350°F. Lightly coat a 13-inch by 9-inch baking dish with olive oil; set aside. 

Step 2

Make the topping: Use your hands or a pastry blender to turn the butter, sugar, flour, and cinnamon into small bits, ranging from the size of peas to the size of beans. Set aside.

Step 3

Make the batter: In a large bowl, cream butter and sugar with an electric mixer until fluffy. With the machine running on low, slowly pour in the olive oil and then add the eggs, one at a time, beating after each addition until combined. In a separate bowl, whisk together flour, salt, and baking powder. With your mixer on a low speed, gradually add flour mixture to the wet batter until incorporated.

Step 4

Transfer the batter to the baking dish and use a large offset spatula to smooth the surface. Arrange the fruit in a fun pattern over the top and then sprinkle on the crumble, being careful to get it into the corners of the dish so that every bite includes it. 

Step 5

Bake until the top of the cake is browns lightly and the tip of a sharp knife inserted in the center comes out clean, about an hour. Serve while still warm.

Yields 12 servings

Lomo a la pobre

Posted on by The Olive Oil Hunter

Meet the Chilean version of steak and eggs, a popular breakfast option throughout the country. The dish can be made on the stovetop or grill using a grill plate, a cast iron skillet, or a plancha—a very handy flat Spanish griddle you can use right on your grill without the risk of food falling through a grill basket or the grill grates—plus, its smooth surface distributes heat evenly. For a more substantial meal, serve the lomo with oven-roasted potatoes.

Ingredients

  • Two 6-ounce filet mignons or strip steaks, each about 1 inch thick
  • Extra virgin olive oil
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • One large red or white onion, peeled, halved lengthwise, and thinly sliced
  • 2 large eggs
  • 2 tablespoons chopped fresh cilantro, flat-leaf parsley, or chives

Directions

Step 1

Brush the steaks on both sides with olive oil, then season with salt and pepper. Set aside.

Step 2

Toss the onions with olive oil and season with salt and pepper. In a cast iron skillet, sauté the onions over medium heat until soft and lightly colored. Remove from the skillet and keep warm. Over medium-high heat, sear the steaks for 3 to 4 minutes per side; cook until done to your liking. Keep warm. Wipe out the skillet with a paper towel. Add a tablespoon of olive oil to the skillet and fry the eggs until done to your liking. (I prefer runny yolks. They mingle with the olive oil and make an unctuous sauce.)

Step 3

To serve, arrange the steaks on a bed of onions. Top each steak with a fried egg, drizzle with olive oil, and sprinkle with the fresh herbs.

Serves 2, but can be multiplied as desired

Broken Eggs (Huevos Rotos)

Posted on by The Olive Oil Hunter

Spaniards are fond of eggs, eating an average of 237 per person per year! Surprisingly, eggs seldom appear on breakfast menus. Instead, they are served for lunch, supper, a snack, or as a tapa. Eggs and potatoes are an especially popular combination. If you are limiting carbs, substitute cauliflower florets for the potatoes.

Ingredients

  • 1/3 cup extra virgin olive oil, plus more as needed
  • 2 teaspoons Spanish smoked paprika (pimentón)
  • 1/2 teaspoon hot red pepper flakes or 1/4 teaspoon ground cayenne
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 medium onion, peeled and finely chopped
  • 1 1/2 pounds small potatoes, such as Yukon gold, cut into 1-inch pieces or halved
  • 4 garlic cloves, peeled and finely chopped
  • 4 large eggs
  • Lemon wedges, for serving
  • Chopped flat-leaf parsley, for serving
  • Flaky sea salt, such as Maldon, for serving

Directions

Step 1

In a measuring cup, combine the olive oil, paprika,
red pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper, and 3/4 cup of water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.

Step 2

Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic to the potatoes. Cover and cook until the potatoes are golden-brown and the onions are soft, 4 to 6 minutes.

Step 3

Stir the potatoes (again, if they’re sticking, add more oil). With a spoon, make 4 nests in the potatoes and crack an egg into each. Season the eggs with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.

Step 4

To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto individual plates or into shallow bowls. Serve with a squeeze of lemon, a sprinkle of chopped parsley, and flaky sea salt.

Serves 4 — Recipe adapted from nytimes.com

Spaghetti with Fried Eggs

Posted on by The Olive Oil Hunter

This is a substantial, very satisfying breakfast. It’s great for brunch or overnight guests. We like to serve it with freshly squeezed fruit juice and extra virgin olive oil.

Ingredients

  • Coarse salt (kosher or sea)
  • 1/2 pound uncooked thin spaghetti
  • 6 tablespoons extra virgin olive oil
  • 2 large cloves garlic, lightly smashed and peeled
  • 4 large eggs
  • Freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano or pecorino cheese, optional

Directions

Step 1

Bring a large pot of salted water to a boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

Step 2

Warm a small skillet over medium-low heat. Add the garlic and 4 tablespoons of the olive oil. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic and add the remaining oil.

Step 3

Fry the eggs gently in the oil until the whites are just about set and the yolks are still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do this. (The eggs will finish cooking in the heat of the pasta.) Season to taste and serve immediately. Top with the cheese.

Serves 2-3 — Recipe from nytimes.com