Tag Archive for "breakfast"

Tomato Head’s Tex Mex Featherbed Eggs

September 25th, 2014 ∙ Brunch, Knoxville, Recipes, Specials, The Gallery Shopping Center, WBIR

6 cups cooked cornbread from your favorite cornbread recipe

4 Green Onions, sliced

1 Poblano Pepper, cored and diced

1 ½ cups Andouille Sausage, sliced

2 cups Shredded Cheddar

2.25 cups Milk

3 Large Eggs

1 tsp Salt

And additional 1.5 cups of shredded Cheddar for topping

Dice or tear the cornbread into 1 inch pieces and place in a large bowl. In another small bowl mix the milk with the eggs and salt.

Add sliced green onions, diced poblano, Andouille sausage and cheddar to the cornbread and toss well to mix. Pour the milk mixture over the cornbread mixture and toss until all the cornbread is covered and absorbing some of the milk.

Pour the cornbread mixture into a 2 quart greased baking dish or cast iron skillet. Top with another 1.5 cups of shredded cheddar. Place a piece of Saran wrap directly on top of the cheese and then place a pan the same size as the one you used on top of the saran wrap, and weight it down ( you can place a few cans or some items from your fridge on top). Leave the eggs refrigerated overnight.

The next morning, remove the weights and the Saran wrap. Place the eggs in a 350 degree oven and bake for 20 – 25 minutes until top is browning and an instant read thermometer register 160 degrees.

Let the eggs cool down for about 5 minutes before serving.

Tomato Head’s Knox Benedict

December 23rd, 2013 ∙ Brunch, Knoxville, Recipes, Specials, The Gallery Shopping Center, WBIR

Mahasti’s interpretation of this classic brunch dish is perfect for the upcoming Christmas holiday. Think about preparing the biscuits, country hollandaise sauce, and breakfast sausage a day in advance so you can spend more time with your family on Christmas morning opening presents. Mahasti used sausage from Riverplains Farm in Strawberry Plains, Tennessee.

Click the photo below to watch Mahasti’s appearance on WBIR from last weekend.

For the Country Hollandaise

1 cup Mayonnaise

1 Tbl + 2 tsp Fresh Lemon Juice

2 tsp Cider Vinegar

With a whisk, mix all ingredients together in a small bowl, until smooth.

For the Knox Benedict:

4 Biscuits, Baked (can be baked a day ahead)

4 Eggs, Scrambled

Breakfast Sausage

Monterey Jack Cheese, Shredded

Preheat oven to 400 degrees. Cut biscuits in half and place the biscuits on a cookie sheet. Top each half with some of the scrambled eggs, followed by some breakfast sausage, and cheese. Top with about 1 tablespoon of “Mock Hollandaise.” Place the topped biscuits in the preheated oven and bake for 13 – 15 minutes or until hot. Remove from oven and serve immediately.

Tomato Head’s UFOs made with Flour Head Bakery pita

May 7th, 2013 ∙ Brunch, Flour Head Bakery, Knoxville, Recipes, Specials, The Gallery Shopping Center, WBIR

What do you get when you cross French toast, a waffle and a pancake? We’re calling it a UFO. Once the pita hits the hot griddle, they’ll expand and your breakfast will appear to be from out of this world (and taste like it too).

Mahasti’s recipe calls for a garnish of bananas. You can tell from our photo that we thought the sweetness of fresh strawberries would add another dimension to the plate. With blueberry season just around the corner, you’ve got another great berry available for brunch. Share your success with us on Facebook or Twitter. Bon appetit!

For the Waffle Batter:

½ plus 1/3 cup all purpose flour

2 tsp baking powder

2 tsp sugar

¼ tsp salt

½ tsp cinnamon

1 cup milk

2 eggs

1 tsp vanilla

1 stick butter, melted

In a small bowl, mix together all dry ingredients. In another small bowl, mix together milk, eggs and vanilla. Add the milk to the dry ingredients and mix well. Add the melted butter and mix until all the melted butter is incorporated.

To Make the UfO’s

Waffle batter

4 pita rounds

4 bananas

Maple syrup

Butter for the pan

Heat a skillet over medium heat, place a little bit of butter in the skillet. Spread the melted butter around with a paper towel or pastry brush. When the skillet is hot, dip one pita in the waffle batter, flipping the pita once to coat both sides. Pick the pita bread up out of the batter and allow some of the batter to drip off. Place the pita on the hot griddle, when the excess batter starts to bubble and dry out (like a pancake) flip the pita over and cook other side. Flip the pita over once or twice until you are certain that the waffle batter has cooked all the way, about 3-4 minutes.

Top cooked pita with a whole banana sliced and maple syrup.

Serves 4-8 – depending on the size of your pitas you can share one between two people.

waffles, pancakes, French toast

The Tomato Head’s Sausage Gravy

September 3rd, 2011 ∙ Brunch, Knoxville, Recipes, Specials, The Gallery Shopping Center, WBIR

We’ve been doing a lot with biscuits lately. Maybe it’s because we’re ready for a little fall to come on in or we’re just enjoying how versatile truly delicious biscuits can be. No matter, Mahasti shared The Tomato Head recipe for Sausage Gravy on WBIR this morning , featuring sausage from Benton’s Bacon. (Hint…you can only get their sausage if you visit their store, and it’s worth the trip).

The recipe is fast, filling, and will have you smiling about your morning all day long. Can’t stand at the stove today? Simply come by for brunch, served 10am – 3pm, and we’ll have the biscuits and gravy ready for you.

Tomato Head’s Sausage Gravy
¼ lb butter
½ lb Benton’s or other breakfast sausage
1/3 cup all purpose flour
4 cups warm milk
1 tsp salt
1 tsp black pepper

1 recipe The Tomato Head’s Best Biscuits

While biscuits are cooking:

In a large skillet over medium heat, melt butter. Add sausage and sauté until sausage has browned. Add flour and whisk until all the flour is incorporated and no lumps remain. Slowly add the warm milk while whisking constantly. Lower heat to low – add salt and pepper and whisk constantly until desired consistency is reached.

Serve immediately over hot biscuits.