Ina Garten Breakfast Recipe – I’m a big fan of spinach and eggs combined in any fashion. They go well together! One of my favorite breakfasts is to take leftover spinach and artichoke dip, spread it on crusty bread, then top it with a fried egg. Trust me, If I could put an egg on anything, I would!
So with that in mind, I thought Ina’s Creamy Spinach and Eggs would be a great breakfast that I love. Bonus, there’s over ONE POUND of spinach in this recipe and eating leafy greens is SO HEALTHY right? I think it cancels out all the cheese and cream in this recipe.
Ina Garten Breakfast Recipe
This comes together so easily, tastes great, looks pretty and is perfect for lunch if and when we can entertain again. However, this is also something different to make for your family and/or just for yourself, as it can be reheated well, if needed. We really enjoyed this one, but next time I will definitely add some artichokes because I think it will make it even better!
Cranberry Orange Scones (barefoot Contessa) Ina Garten Recipe
Preheat the oven to 400 degrees. Heat the butter and olive oil in a large (12-inch) saute pan over medium heat. Add shallots and cook for 3 to 5 minutes, until soft. Add spinach in large handfuls, tossing with metal tongs to wilt each batch before adding another. After all the spinach has been added and completely wilted, crumble the Boursin into the spinach and add the cream, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 3 minutes, stirring constantly, until the cheese and cream form a sauce.
Transfer the spinach mixture to a 9×9″ square or 8×10″ baking dish. With the back of a wooden spoon, make four indentations in the spinach. Place an egg in each indentation. Sprinkle the eggs with salt and pepper. Sprinkle spinach and eggs with Gruyere and Parmesan. Bake for 12 to 13 minutes for runny yolks or 13 to 14 minutes for freshly cooked yolks. Serve hot from a baking dish. Two crossed lines forming an ‘X’. It shows how to close interactions or dismiss notifications.
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Ina Garten’s Creamy Tomato Bisque Recipe
The “Barefoot Contessa” star has shared countless breakfast recipes over the past two decades, reminding us that the first meal of the day can be delicious without being complicated.
In the introduction to the breakfast section of her latest cookbook, “Modern Comfort Food,” Garten says she prefers breakfast dishes that are “relatively healthy” and “easy enough to prepare while I’m half asleep.”
I’ve made dozens of Garten’s recipes since the outbreak began, and recently decided to rank her breakfast dishes.
From Garten’s boozy cocktails to hearty pastas, there’s always been a “Barefoot Contessa” recipe to delight me over the past two years.
Herb Baked Eggs ⋆ Books N’ Cooks
I soon got bored with my usual breakfast, so I turned to Garten’s cookbook for new ideas. One recipe I tried could be made in the microwave, while others took less than 15 minutes. But it’s all filled with delicious eggs, fresh vegetables, and the signature “Barefoot Contessa” dish.
Garten’s scrambled eggs on toast, which appeared in “Modern Comfort Food,” was the first “Barefoot Contessa” breakfast recipe I ever made. Garten explains in the description that the dish is his modern twist on the traditional plate of poached eggs on toast.
Garten’s scrambled eggs on toast looked beautiful on the plate, but the recipe was more complicated than I expected.
This dish is all about timing. Garten says eggs must be cooked for six and a half minutes, then sit in an ice bath for two minutes.
Ina Garten’s Cheesy Cauliflower Toasts » Djalali Cooks
I was paranoid that the eggs would knock each other over if I turned my stove too high, so I ended up undercooking some eggs —which turned into a mess when I tried to open the shells. I have accidentally taken the “smashed” in Garten’s scrambled eggs on toast literally.
But some eggs still look great, and I love how they combine with the crispy toast. Whole grain mustard gives each bite a nice kick, while dill helps enhance the flavor – and looks pretty on top of eggs.
This recipe, which also appeared in “Modern Comfort Food,” actually comes from social media producer and Garten recipe tester Kristina Feliz Ibarra.
“We were thinking about breakfast recipes and she suggested her favorite breakfast tacos,” Garten writes in the recipe’s introduction. “Corn tortilla, scrambled eggs, Monterey Jack cheese, and avocado – who doesn’t want that for breakfast?”
Ina Garten Buttermilk Pancakes
The eggs only need about five minutes to set, and I make sure to stir them constantly to make them really fluffy. They look beautiful with scallions and slices of bright green avocado, and a drizzle of Chipotle sauce on top.
The tacos are very light, but my family and I agree that they need a little more flavor. We added some chopped tomatoes to give the dish a little more oomph, and next time I’ll definitely throw in more cheese.
Garten wrote in “Modern Comfort Food” that she wanted her “perfect” breakfast sandwich to taste amazing while being “easy enough to prepare in the morning.”
I didn’t know you could make creamy eggs like that in the microwave. I love how the texture contrasts with the crispy thick-cut bacon, which serves as the perfect sandwich base with the creamy avocado.
Barefoot Contessa’s Challah French Toast Recipe
The microwave process is time-consuming if you’re making more than two sandwiches, but the recipe is proof that you don’t need a kitchen to make a great breakfast. Garten’s recipe also won second place in my celebrity breakfast sandwich show.
But when it comes to my favorite breakfast dishes, Garten’s avocado and fried egg tartine takes the top spot.
Garten’s fresh spin on avocado toast appears in a reprinted version of “The Barefoot Contessa Cookbook,” originally released in 1999.
She reveals in the recipe description that this avocado and fried egg tartine is always her first choice “for a quick and filling breakfast or lunch.”
Ina Garten’s Best Casserole Recipes
Garten’s elevated twist on avocado toast is incredibly easy to make, but she adds a special touch that makes the recipe memorable.
The tartines are bursting with color, from bold green avocado and crimson prosciutto to sunny yellow egg yolks —which are cooked to perfection, thanks to the “Barefoot Contessa’s” helpful frying tricks.
I love that Garten grills the prosciutto, which lends a delicious crunch to the tartines, while the lemon juice and Sriracha give the avocado lift and kick. The overall effect is a fresh and light breakfast that feels healthy and comforting. What more do you want?
Want to know more Barefoot Contessa recipes? Check out the cookbook we got some of these recipes from: Patty is a freelance recipe developer who works as Research Coordinator & Producer of the Alton Brown Podcast and in the Oxmoor House test kitchen. He likes maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
Easy Ina Garten Breakfast Recipes For A Crowd
If you’ve been following our celebrity recipe battles on the Kitchn — everything from roast chicken to pie crust — you’ve probably noticed a trend. Whenever Ina Garten competes, she always comes out on top. But despite what some may say, there is no bias here in Kitchn, and battles are not rigged. It’s just that (more often than not!) Ina knows her way around the classics.
And when it comes to ready-made breakfasts, French toast is definitely up there. That’s why it feels right to make Ina’s version — a hybrid French toast + bread pudding number — one of the contenders here again. But is the breakfast upgrade as delicious as it sounds on paper? This is what I found when I made it for the first time.
You’ll start with a thick sheet of challah and place it in a 9×13 inch baking dish. (Ina says to cut the bread to fit the dish, but I have plenty of space between the slices.) Then you’ll beat 8 eggs, half and half or milk (I use half and half), honey, orange zest, vanilla, and salt together -same. Set aside for 10 minutes to soak.
Then it’s time to make a water bath. You will place the baking dish in a large baking pan with some water in it. Cover with foil, making sure it doesn’t touch the casserole, and cut a few holes in the foil. Bake in a 350°F oven for 45 minutes, then uncover and continue baking
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