Evans - Southern Living Breakfast & Brunch

Breakfast & Brunch CONTENTS Tips and tricks from the Souths most trusted kitchenthe Test Kitchen of Southern Living Start your day using the well-seasoned kitchen item passed down from generation to generation Our fruity spreads are as melt-in-your-mouth divine as the warm biscuits and breads beneath them Fourteen spectacular options impressive enough for company but simple enough for the everyday cook Gather the whole family for a beautiful spring meal that celebrates the best seasonal ingredients Treat the special women in your life to a Mothers Day brunch of sweet and savory finger foods Simplify for those busy holiday mornings or anytime you want convenience without compromising taste No white gloves necessaryjust updated recipes for a classic way to enjoy fellowship with friends The star of the Southern sides, grits pair nicely with everything from fried eggs to beef tender One bite of our fluffy, buttery, made-from-scratch creations and youll never reach for a can again Weve taken this basic entre to extraordinary new heights with quiches, frittatas, and more Pancakes, waffles, French toast, muffinsgive your favorite comfort foods a fresh makeover ON THE COVER: COVER PHOTOGRAPHY ANTONIS ACHILLEOS FOOD STYLING MARGARET MONROE DICKEY PROP STYLING KAY E. CLARKE COOK IT IN CAST IRON Start your day using the well-seasoned kitchen item passed down from generation to generation Creamy Baked Eggs with Herbs and Bacon ACTIVE 15 MIN. TOTAL 20 MIN. SERVES 4 Round out the meal with toasted bread and a leafy green salad. cup heavy whipping cream 2 Tbsp. chopped fresh flat-leaf parsley 2 tsp. chopped fresh dill tsp. kosher salt tsp. black pepper 8 large eggs 4 cooked bacon slices, crumbled (about cup) Preheat oven to 425F. black pepper 8 large eggs 4 cooked bacon slices, crumbled (about cup) Preheat oven to 425F.

Stir together first 6 ingredients in a large, ovenproof skillet. Bring to a simmer over medium-low. Break eggs into cream mixture; do not stir. Bake in preheated oven until whites are set and yolks are at desired degree of doneness, 6 to 8 minutes. Sprinkle with bacon, and serve immediately. Breakfast Sausage-Egg Pizza ACTIVE 20 MIN.

TOTAL 2 HOURS SERVES 4 TO 6 Feel free to fry the eggs in a skillet and add to the just-cooked pizza. 1 lb. store-bought pizza dough Vegetable cooking spray medium-size sweet onion, sliced 1 red bell pepper, sliced (8-oz.) package sliced baby portobello mushrooms 2 Tbsp. olive oil, divided 1 tsp. plain yellow cornmeal Mornay Sauce (1-lb.) package ground pork sausage, cooked and crumbled 6 large eggs, at room temperature Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with plastic wrap, and let rise in a warm place (85F), free from drafts, 1 hour or just until doubled in bulk.

Preheat oven to 425F. Saut onion and next 2 ingredients in 1 tablespoon hot oil in a large cast-iron skillet 3 to 5 minutes or until onion and bell pepper are crisp-tender. Transfer to a plate. Roll dough to about -inch thickness (about 10 to 12 inches round) on a lightly floured surface; cover with plastic wrap. Let stand 5 minutes. Brush cast-iron skillet with remaining 1 tablespoon oil; sprinkle with cornmeal.

Transfer dough to skillet. Spread Mornay Sauce over dough, and sprinkle with sausage and onion mixture. Break eggs over pizza. Bake at 425F for 20 to 25 minutes or until eggs are cooked how you like them and crust is crisp. MORNAY SAUCE MAKES 1 CUPS Melt 2 tablespoons butter in a heavy saucepan over medium-low heat; whisk in 2 tablespoons all-purpose flour until smooth. Cook, whisking constantly, 2 minutes.

Gradually whisk in 1 cup half-and-half; increase heat to medium, and cook, whisking constantly, 3 to 5 minutes or until thickened. Remove from heat, and whisk in 1 cup (4 oz.) freshly grated Parmesan cheese, teaspoon freshly ground pepper, and teaspoon kosher salt. The Big Cinnamon Roll ACTIVE 1 HOUR TOTAL 11 HOURS, INCLUDING 8 HOURS CHILLING SERVES 16 1 (-oz.) envelope active dry yeast cup warm water (100F to 110F) 1 cup plus 1 tsp. granulated sugar, divided 2 large eggs, lightly beaten 1 cup plus 2 Tbsp. whole milk, divided 1 cups unsalted butter, softened, divided 5 cups bread flour, divided 1 tsp. ground cinnamon 4 oz. cream cheese, softened 2 cups powdered sugar Stir together yeast, warm water, and 1 teaspoon of the granulated sugar in the bowl of a heavy-duty stand mixer fitted with paddle attachment. cream cheese, softened 2 cups powdered sugar Stir together yeast, warm water, and 1 teaspoon of the granulated sugar in the bowl of a heavy-duty stand mixer fitted with paddle attachment.

Let stand until foamy, about 5 minutes. Add eggs, 1 cup of the milk, cup of the granulated sugar, cup of the butter, 2 cups of the flour, and 1 teaspoon of the salt to bowl. Beat on low speed just until dough comes together, about 1 minute. Replace paddle attachment with dough hook, and add 2 cups of the flour to bowl. Beat on low speed until dough is smooth but still very sticky, about 5 minutes. Turn dough out onto a surface floured with remaining 1 cup flour, and knead until elastic and almost no stickiness remains and all flour is incorporated.

Transfer dough to a lightly greased large bowl, turning once to grease top. Cover with a damp towel, and let rise in a warm place (80F to 85F) until doubled in size, about 1 hour. Stir together brown sugar, cinnamon, teaspoon of the salt, and remaining cup granulated sugar in a small bowl. Turn dough out onto a lightly floured surface, and roll out into a 20- x 14-inch rectangle. Spread cup of the softened butter over top of dough rectangle; sprinkle with brown sugar mixture. Starting at 1 long end, roll dough into a long rope, stretching dough back to a 20-inch length, if necessary.

Starting in center of a 12-inch cast-iron skillet, wrap dough rope into a tight coil, working outward. Using a sharp paring knife, cut slits through top layers of dough at 1-inch intervals. Cover with plastic wrap, and chill 8 hours or overnight. Place a large bowl of very hot water in oven, and let stand 5 minutes. Place skillet with chilled dough in oven, and let rise until doubled in size, about 1 hour. Remove skillet and bowl of water from oven.

Preheat oven to 350F. Place skillet on an aluminum foil-lined baking sheet, and bake in preheated oven until deep golden brown, about 30 minutes. Cover with foil, and bake until dough in center is cooked through and a thermometer inserted in center registers 190F, 20 to 30 minutes. Cool in skillet 10 minutes before cutting. Meanwhile, beat cream cheese and remaining cup butter with an electric mixer on medium-high speed until fluffy. Add powdered sugar and remaining 2 tablespoons milk and teaspoon salt, and beat until smooth.

Drizzle icing over warm cinnamon roll. Serve warm or at room temperature. Potato-Bacon Hash ACTIVE 30 MIN. TOTAL 40 MIN. SERVES 4 6 thick-cut bacon slices (about 5 oz.) 1 lb. chopped garlic 1 tsp. kosher salt tsp. black pepper 4 cups baby spinach (about 4 oz.) Hot sauce Cook bacon in a large cast-iron skillet over medium until crispy, 10 to 12 minutes, turning often. black pepper 4 cups baby spinach (about 4 oz.) Hot sauce Cook bacon in a large cast-iron skillet over medium until crispy, 10 to 12 minutes, turning often.