Do you want to know what is the perfect time of day for breakfast? Well, first off, let me give you a glimpse inside a typical morning in my house.
5:00 a.m. -7:00 a.m.: The alarm clock sounds. Unfortunately this is the type of alarm clock you cannot set or predict when it will go off and it does not have one of those precious snooze buttons.
5:10 a.m. -7:10 a.m.: Roll out of bed after the alarm clock has been either wailing or talking to himself. Look at the bags under my eyes and shrug. Get Weezer’s butt out of bed too. Force him out the back door as he fights me just like the cat Lucifer in Cinderella. Then I swig some water, turn on the coffee machine, and hit the bathroom. Then I finally get to that pesky(in the cutest way) alarm clock.
7:30 a.m.: Try and feed a cranky kid who just wants to go back to sleep.
8:00 a.m.: Wrestle a superhumanly powerful anti-nap baby into submission so he will hopefully nap. Now that somebody took a little snooze while feeding he doesn’t want to go down for his morning nap.
8:30 a.m.: Andy is hopefully asleep. I send subliminal messages to Weezer that if he even barks once… Oh, crap! Weezer is still outside! Ok, I feed Weezer and snuggle him for a bit on the couch while I catch a little Matt Lauer action on TV.
10:00 a.m.: What are KLG and Hoda doing on the TV? Craaaaappp! I fell asleep. Oh. Look who is awake staring at me with a huge smile on his face. So much for a shower.
10:30 a.m.: Feed Andy. Haul the bouncer into the tiny bathroon so I can shower without fear that I have somehow neglected and therefore endangered my child. Oh, Weezer is scratching at the door. Come on in and join the family party int he bathroom.
11:00 a.m. – 1:30 p.m.: I struggle to entertain Andy while I do work on my computer. If only Weezer was a better babysitter. Oh gosh. I need coffee. Whoops, must have forgotten to buy some. I need to add that to my nonexistent-I-can-totally-keep-track-of-things-in-my-head grocery list. To the Starbuck’s drive-thru we go!
After that my morning is basically over and out the window goes breakfast. So, my favorite time to eat breakfast is for dinner. I am a big fan of breakfast food so I love to enjoy it at various meal times. I mean who designated eggs and potatoes and bread to morning time only? This person was clearly not a mom!
I made this recipe as a late, late lunch. I scarfed it while taking pictures of it. I cannot wait for Mother’s Day because I would really love to make this again and actually get to enjoy it in the breakfasting/brunching hours. This is definitely a showstopper of a meal. I highly recommend you make this for the mom in your life. Because at some point she was like me and didn’t have time to enjoy this amazing kind of food in the designated hour of the day.
Now, for some blog biz. As you know, this whole week is brunch week. So be sure to enter the giveaway and check out all these other amazing brunch recipes.
Brunch Egg Dishes:
Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
Corn Souffle from Hungry Couple
Croque Madame Muffins from Cooking in Stilettos
Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
Tortilla Espanola from Savvy Eats
Brunch Breads and Grains:
Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
Busy Bee’s Granola from Culinary Adventures with Camilla
Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
Springtime Sweet Rolls from Eat Your Heart Out
10 Minute English Muffin Cream Cheese Danish from Neighborfood
Lemon Poppyseed Scones from Real Housemoms
Apple Croissants from Hip Foodie Mom
Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
Banana Chocolate Chip Muffins from Jen’s Favorite Cookies
Brunch Fruits, Vegetables, Sides:
Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
Savory Truffles from Jane’s Adventures in Dinner
Orange Marmalade Pound Cake from Love and Confections
Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
Surprise Inside Orange Pound Cake from Chelsea’s Messy Apron
Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
Fajita Vegetable Quesadillas with Poached Eggs and Avocado Hollandaise #brunchweek
Turn the traditional eggs benedict on their head! A poached egg on top of a mini quesadilla filled with fajita vegetables topped off with creamy avocado hollandaise!
- For the Vegetable Quesadillas:
- 6 Small Bell Peppers, sliced
- 1 Jalapeno, seeded and diced
- 1/8 Onion, thinly sliced
- 2 Tablespoons Olive Oil
- Large Pinch of Salt and Pepper
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Smoked Paprika
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Dried Oregano
- 1/2 Cup Shredded Mozzarella
- 1/2 Cup Shredded Queso Blanco
- 4 Flour Tortillas
- For the Avocado Hollandaise:
- 1 Ripe Avocado, pitted and skin removed
- 1/3 Cup Hot Water
- 3 Tablespoons Lemon Juice
- 2 Tablespoons Olive Oil
- For the Top:
- 4 Poached Eggs
- 4 Tablespoons Salsa
- Crushed Red Pepper Flakes
- Fresh Cilantro
- Warm olive oil in a medium skillet over medium heat for a minute. Add peppers, onions, and jalapenos. Saute for five minutes, stirring occasionally.
- Season peppers and onions with salt, pepper, cumin, paprika, and oregano. Stir to evenly season. Saute for three more minutes, until onions are translucent and peppers are tender. Remove from heat.
- Use a biscuit cutter, about 3 inch round cutter, to cut two smaller tortillas out of the larger tortillas. Place a tortilla in a small skillet over medium/low heat. Top with a big pinch of peppers and 1/4 cup of the cheese blend. Cover with another tortilla. Cook until cheese starts to melt and then flip to cook the other side, about 5 minutes total. Set each mini quesadilla off to the side until you are ready to assemble.
- Bring a large skillet, filled 3/4 of the way up with water to a boil for the poached eggs.
- Add each egg to a small bowl of 1/4 cup white vinegar. That will make poaching easier.
- While the water comes to a boil, make the hollandaise. Roughly chop the avocado and then add it along with the water to the food processor. Puree, scraping down sides as needed, until smooth.
- Add the lemon juice and puree another minute or two. With the food processor going, pour in the olive oil.
- Add each egg to the water, one at a time, and stir the water in a circle while the egg poaches, about 4 minutes. Remove egg with slotted spoon and set off to the side.
- Now to assemble place one mini quesadilla on a plate. Top with some salsa, an egg, a large spoonful of hollaindaise, salt, pepper, crushed red pepper, and cilantro. Serve right away because the hollandaise starts to turn brown after a while.
- Preparation time: 35 minutes
- Cook time: 25 minutes
- Total time: 60 minutes
Avocado Hollandaise recipe adapted from Food and Wine.
Disclaimer: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge. I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.