Dutch Oven Breakfasts
$15.99
| Title | Range | Discount |
|---|---|---|
| Trade Discount | 5 + | 25% |
- Description
- Additional information
Description
Go beyond basics with 40 new favoritesDutch Oven Breakfasts contains some of the finest dishes all from a cast-iron pot. Whether you are on a hunting trip, camping, or making breakfast in the backyard, these recipes, along with helpful hints, will be sure to please. Give these gems a try: Picture Perfect Eggs and Toast, Firehouse Hash, French Toast Dumplings, Aloha Bread, Sausage Loaf, and Pennsylvania Dutch Casserole. You’ll be amazed what you can do with a Dutch oven.
Dutch Oven Breakfasts contains some of the finest dishes all from a cast-iron pot. Whether you are on a hunting trip, camping, or making breakfast in the backyard, these recipes, along with helpful hints, will be sure to please. Give these gems a try: Picture Perfect Eggs and Toast, Firehouse Hash, French Toast Dumplings, Aloha Bread, Sausage Loaf, and Pennsylvania Dutch Casserole. You’ll be amazed what you can do with a Dutch oven.
Debbie Hair has been competing in Dutch oven cook-offs since 2003. She teaches and demonstrates Dutch oven cooking and is the former president of the International Dutch Oven Society. She is currently on the IDOS board of directors and lives in Sandy, Utah.
The Basic OmeletServes 210-inch Dutch oven8 coals on bottom12 coals on top350 degrees4 eggs, separated2 tablespoons water1/4 teaspoon salt1 tablespoon butter1/2 cup grated sharp cheddar cheeseIn a medium bowl, beat egg whites until foamy; add water and salt. Continue beating until stiff peaks form. Beat egg yolks in a medium bowl until thick and lemon colored. Fold whites into yolks.Place Dutch oven over 8 coals. When the oven is hot, add butter and coat the bottom of the oven. Spread egg mixture in oven. Cover and bake, using 8 coals underneath the oven and 12 coals on top, for 10 minutes or until a knife inserted in the center comes out clean. Sprinkle cheese on top of omelet. Use a flexible spatula to loosen omelet and fold. Cut omelet in half to serve.Note: This recipe is easily doubled for 4 servings. Bake in a 12-inch Dutch oven, using 8 coals underneath the oven and 16 coals on top.Variation: Any of the following ingredients may be added to the basic omelet; sliced mushrooms, chopped onion, chopped bell pepper, minced cooked ham, crumbled cooked sausage or bacon, and herbs of choice. This is a gluten-free recipe.
Introduction 8Eggs 16Potatoes 34Pancakes, French Toast, and Crepes 48Breads and Pastries 64Breakfast Casseroles 96Family Favorites 114Index 123
“The cookbook, published by Gibbs Smith, offers a wide variety, prompting me to say out loud — ‘Dutch oven, it’s not just for breakfast anymore!’”
Additional information
| Weight | 1 oz |
|---|---|
| Dimensions | 1 × 7 × 9 in |
