Breakfast 101

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Chad Martin Circa 1918Chad Martin

Circa 1918 Kitchen + Bar, Newport News

Breakfast/brunch offered on Easter and Mother’s Day

A favorite breakfast memory?

When I was a young boy and went camping with the whole family in the Mojave Desert in California, I would wake in the morning with the sound of motorcycles gearing up for a long fun day of riding, the slight smell of gasoline and the aroma of bacon starting to be cooked outside our motor home on the fire pit.

Favorite breakfasts?

I love eggs. You can cook them in countless ways. I love the sunny side up egg. I don’t have breakfast for dinner often, but, when I do, it’s a spinach and dried tomato frittata with crumbled goat cheese and bacon.

Let’s talk omelets

On my omelet, I love bacon, dried tomato, onions, parmesan cheese and fresh herbs.

To make a perfect omelet, whisk the eggs quite a bit to get some volume, then add some half-and-half. Add any other ingredients at this point, such as dried tomatoes and chives. With a nonstick pan over medium heat, place a pat of butter to the pan, then add the eggs and continue to stir for about 15 to 20 seconds or until they set. You can add cheese at this point, then place in a preheated oven. Placing it in the oven like this is a type of omelet that is traditionally served open faced called a frittata, so it cooks on the top from the baking and slides right out of the pan when cooked. At this point you can fold the fluffy omelet over to make an American-style omelet

Tell me about pancakes.

Separate your eggs into whites and yolks (make sure your eggs are at room temperature). Whip the egg whites until frothy, and then add the yolks back. Make sure you don’t mix the batter too much. You want your dry ingredients sifted smooth, but, you want the batter lumpy. Maintain a steady heat on your pan and do a couple of testers.

Biscuits: The secret?

Sift all dry ingredients. Place your butter in the freezer until frozen, then using a box grater, grate the frozen butter into the dry ingredients. It will make them lighter and fluffier. And lastly, do not over mix.

How do you make a perfect poached egg?

Maintain a constant temperature of the poaching liquid, add a splash of vinegar to the water, place egg in a small ramekin, and gently slide the egg into the water. Using something like a meat thermometer, swirl the water very gently around the egg for a second so the egg white stays together and poach for 3 minutes. Viola! If you’re not serving eggs right away, I suggest shocking the three-minute eggs in ice water to stop their cooking. When you are ready to serve, place eggs very gently back in warm water, remove when warm and serve immediately.

Hollandaise for benedicts: Does it always have to break?

Make it in a food processor, and make sure the eggs are at room temperature, organic and fresh.

How do you get your bacon crispy?

Baking it on a wire rack in the oven at 350 degrees for 15 minutes or until crisp.

Talk to me about French toast.

I love to use brioche cut in a thick, Texas-style toast. I like to make vanilla custard for soaking my brioche. For the stuffing, I love grilled peaches added to cream cheese for some “peaches and cream” stuffing. Instead of using traditional syrup, I love warmed local honey spiked with some Grand Marnier.

Perfect oatmeal secrets?

Toast the oats first, and do not stir the oatmeal when you place the boiling water or milk, cover and let stand, then stir.

Any other advice?

Have it all with a Bloody Mary!

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