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Morning Stars

June 15, 1986|BETSY BALSLEY | Betsy Balsley is food editor of The Times.

Even those who dread facing the world in the morning can be coaxed out of bed if they have a special breakfast to look forward to. Try tempting them with an irresistible, airy popover filled with sausage-seasoned scrambled eggs and accompanied by fresh asparagus, above. Or an even quicker recipe such as a crisp waffle flecked with bits of prosciutto and topped with a dollop of creamy mascarpone cheese, right. An assortment of seasonal fruits is the perfect accompaniment. Cups of steaming hot coffee or tea--or a spritzy glass of champagne--round out a menu that will start any day in elegant style. For recipes, please turn to Page 42. PRODUCED BY ROBIN TUCKER FOOD STYLIST: OLIVIA ERSCHEN ALL TABLEWARE FROM GEARY'S BEVERLY HILLS FLOWERS BY THE KENSINGTON GARDEN, BEVERLY HILLS POPOVERS STUFFED WITH CREAMY EGG-SAUSAGE SCRAMBLE 6 eggs 2 cups milk 2 cups flour 3/4 teaspoon salt 6 tablespoons butter or margarine Creamy Egg-Sausage Scramble

Beat eggs in deep bowl. Beat in milk until well blended. Combine flour and salt. Work butter into flour, then gradually add flour to egg mixture, blending well. Grease 8 custard cups or popover cups heavily and thoroughly. Place custard cups on baking sheet. Fill with batter and bake at 400 degrees about 1 hour or until golden. Remove from oven and let stand about 5 minutes. Cut off tops and remove any moist batter remaining in center. Fill with Creamy Egg-Sausage Scramble and replace top. Makes 8 servings. Creamy Egg-Sausage Scramble 16 eggs, lightly beaten 2 3-ounce packages cream cheese, diced cup butter or margarine 1 1/2 cups diced cooked link sausage cup chopped chives or green onions Salt, pepper

Mix half of eggs and cream cheese. Heat half of butter in skillet over medium heat. Pour egg mixture into pan. As mixture begins to set on bottom and sides, gently lift cooked portions with spatula so uncooked portion can run to bottom. Avoid constant stirring. When eggs are thickened but still quite moist, lightly stir in half of sausage. Sprinkle with half of chives. Remove from heat and season to taste with salt and pepper. Repeat with remaining ingredients. Makes enough eggs to fill 8 popovers. PROSCIUTTO WAFFLES 2 eggs 2 cups flour 1 tablespoon baking powder 1/2 cup melted butter 2 to 2 1/2 cups milk pound prosciutto, minced to 1/2 pound mascarpone cheese Fresh fruit

Beat eggs until light and frothy. Stir flour and baking powder together. Add to eggs along with milk and melted butter. Beat until blended. Stir in prosciutto. Bake in waffle iron according to manufacturer's direction.

To serve, top waffles with a dollop of mascarpone and fresh fruit. If desired, garnish with additional prosciutto cut in paper-thin strips. Makes about 18 4-inch waffle squares.

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