Making breakfast with mindy


I had so much fun making a breakfast lasagna on the Today Show this morning.  Not only did I get to show off one of my favorite brunch creations of all time, but I got to do it MINDY KALING!!  She may not be a pro in the kitchen, but it was great having her (and Dylan Dreyer) by my side.

This breakfast lasagna recipe is a slight variation of the one that I have in my brunch cookbook, CakeLove in the Morning.  It makes a very impressive presentation and can feed up to 12 people (or six if all of your guests eat like me).  Feel free to experiment with different types of meats, veggies, and cheeses, although I'd recommend sticking to the recipe as is the first time you make it.  It's a winner.

In case you didn't catch me making a breakfast lasagna with Mindy on the Today Show this morning, you can find it here.  

Breakfast Lasagna

adapted from CakeLove in the Morning

Yield: serves 8-12

 

2 oz. unsalted butter

1/4 tsp salt                       

2 tbsp unbleached all-purpose flour            

3 cups whole milk, warmed (for thicker sauce, use 2.5 cups)

3 tbsp olive oil                    

2 lbs mushrooms (crimini, button, shitake) or zucchini (if zucchini, discard the seeded core)

1 yellow onion                    

1 lb. applewood smoked bacon            

1/4 tsp sea salt                    

9 eggs 

3 tbsp butter or olive oil 

2 cups sharp cheddar cheese, freshly grated

2 cups gouda  cheese, freshly grated

9 pieces of lasagna noodles (no boil type)      

Salt, to taste

Pepper, to taste

Pinch of paprika

1. Prepare the béchamel sauce: melt the butter in a medium sauce pan. Stir in the salt and flour and cook until it reaches a light blonde color. 

2. Slowly whisk in the milk and continue stirring until it lightly simmers. Season to taste with salt and pepper. Remove from the heat, cover with a lid and set aside.

3. Preheat the oven to 350°F. Coat the bottom of a 9” x 13” casserole dish with butter, then sprinkle lightly with salt and black pepper. (check dish size)

4. In a deep skillet, heat 3 tablespoons of olive oil over medium heat. Thinly slice the onion and ’shrooms and sauté together until they’re cooked down to about half the volume, approximately 5 minutes. Alternatively if you’re using zucchini, cut sides off to leave a 1” core intact and discard the core. Dice the zucchini into ¼ pieces and sauté with the onions. 

5. Cook the bacon in the microwave until crispy. Set aside to cool and crumble. 

6. Crack 6 of the eggs into a bowl and whisk to scramble. Melt the butter in a large non-stick pan and add the eggs. Cook, scrambled, only about half-way -- leave them loose. 

7. Using a ladle, spread a thin coating of the béchamel sauce on the bottom of the prepared pan and cover with three lasagna noodles. 

8. Spread more sauce on top of the noodles, then layer half the mushrooms and onions, followed by one half of the gouda.  

9. Add another layer of 3 lasagna noodles, then spread with the partially cooked scrambled eggs, bacon, one half of the cheddar cheese, and more of the sauce. 

10. Add the final layer of 3 lasagna noodles. Cover with the remaining sauce, mushrooms and onions and the remaining cheeses. Sprinkle salt, pepper and paprika to taste across the top. 

11. Create three tablespoon-sized wells in the top layer, then crack and drop an egg into each one. 

12. Bake for 30 to 40 minutes or until the sides bubble and the top is lightly browned. Loosely cover with aluminum foil if the top is cooking too fast. 

13. Remove from the oven and rest for 5 minutes before slicing into squares to serve.

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