Pancakes were made for lazy Sunday mornings. And Monday dinners. And midnight snacks. Anytime, really. Fact is, cravings for these sweet, sweet stacks bring on a giddy rush of childhood emotion. The only solution? Give in.
Bloggers, cookbook authors, entrepreneurs, and – yep – wife/husband duo Lindsay Landis and Taylor Hackbarth are on to something in the kitchen. Being? The dinner-breakfast fusion, rendering classically rise-and-shine ingredients and dishes totally supper-appropriate. Not only does this genius move combine the two best meals of the day, but guests will never see it coming (and they’ll be oh-so-glad it did).
makes 8 slices / active time: 30 minutes / total time: 45 minutes
“We love this twist on the classic French toast, made with savory garlic bread toast and irresistible spinach-ricotta filling. It’s like a big, hearty, family-style meal all in one deliciously stuffed package.”
For Ricotta Filling: 2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
About 4 cups (6 ounces) loosely packed fresh baby spinach
1/2 cup whole-milk ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon lemon zest (from 1 small lemon)
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
Salt and pepper, to taste
For French Toast: 1 loaf soft French bread, cut into 8 11/2-inch-thick slices
3 large eggs
1/2 cup whole milk
1/4 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil, divided
For Topping: About 2 cups store-bought or homemade marinara sauce , warmed
1. For the filling, heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 1 to 2 minutes. Let cool, then coarsely chop.
2. In a small bowl, combine chopped spinach mixture, ricotta, Parmesan, lemon zest, basil, and oregano. Season to taste with salt and pepper. With a small serrated knife, cut a horizontal pocket in the side of each slice of bread. Gently fill with 1 to 2 tablespoons of filling and press closed.
3. Whisk together eggs, milk, salt, and garlic powder in a shallow baking dish.
4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Working with 1 slice of bread at a time, quickly dip into egg mixture, flipping to coat both sides. Add to hot oil. Repeat with 2 to 3 more slices, taking care not to overload pan. Cook for 3 minutes per side, or until golden brown. Repeat with remaining slices, adding more oil as needed. Transfer to plates, spoon warm marinara sauce over top, and serve.
makes 2 servings /active time: 30 minutes / total time: 8 hours 30 minutes
“This classic Hawaiian dish typically consists of a generous portion of white rice topped with a hamburger patty – or grilled Spam – and a sunny-side-up egg, plus lots of brown gravy. Our version takes the basic rice/meat/egg concept and elevates it with coconut-infused sticky rice, savory ground pork, and a sweet-and-salty soy sauce reduction.”
For Coconut Rice 1 cup white sticky rice*
1/2 cup coconut milk
For Soy Reduction 1/4 cup low-sodium soy sauce**
2 tablespoons light brown sugar, packed
1/2 teaspoon sriracha
For Pork 1/4 pound ground pork
1/8 teaspoon salt
1/8 teaspoon black pepper
For Topping 1 teaspoon vegetable oil
2 large eggs
2 green onions, thinly sliced
2 tablespoons roughly chopped
*Sold as Sho-Chiku-Bai sweet rice, or sometimes just called sweet rice, white sticky rice can be found at specialty grocers and Asian food stores. You can use sushi rice instead, though it may need more liquid and a slightly longer cooking time.
**Regular soy sauce won’t work here; it makes the reduction too salty.
1. Combine rice with 1 cup cold water; cover and refrigerate for 6 to 8 hours. Pour rice and any remaining liquid into a saucepan. Stir in coconut milk and bring to a boil over medium heat. Cover and reduce heat to medium-low; simmer for 10 minutes, or until rice is tender and liquid is absorbed. Remove from heat; keep covered and let stand for at least 5 minutes.
2. In a small saucepan, combine soy sauce, 2 tablespoons water, brown sugar, and sriracha. Simmer over medium heat, stirring occasionally, until thickened and reduced by half, 6 to 8 minutes.
3. Heat a large nonstick skillet over medium-high heat. Add pork and season lightly with salt and pepper. Cook, breaking it up with a wooden spoon, until it begins to brown, about 7 to 9 minutes. Transfer to a bowl and cover with aluminum foil to keep warm.
4. Carefully wipe out skillet (it may be hot) and return to medium heat; brush with vegetable oil. Crack eggs into opposite sides of the pan to keep them from running together. Cover and cook for 3 to 4 minutes. If you prefer firmer yolks, cook for another 1 to 2 minutes.
5. Divide rice between serving bowls. Top with ground pork and a fried egg. Drizzle with soy reduction, sprinkle green onion and cilantro on top, and serve.