easter table

Set the table just like magazine stylist, Karin Lidbeck does Festive and fun takes but a few minutes!

Western Omelette Breakfast Casserole

 

Where I grew up in the Northeast outside Boston in a little town called Hull, MA, the western omelette was on every breakfast menu and still is. It was one of my Dad’s favorites. My father drove a snow plow and often I would get to go with him if I didn’t have school the next morning.  Mr. Anastos would open his breakfast place earlier than normal so the snow plow guys could have coffee and breakfast. My Dad would always get a western omelette and off we would go plowing again.

I thought what a great breakfast casserole this would make for Easter Sunday morning while the kids are tracking down the hidden eggs and goodies. You don’t have to miss the look on their faces when they find a treasure and breakfast is in the oven.

 

 HAPPY EASTER EVERYONE

Serves 8-10
Boston Baked Beans & Brown Bread Baked in a Can

Ingredients

    Boston Baked Beans
  • 1 pound white navy beans
  • 1 tsp baking soda
  • 1 large onion, peeled, and chopped
  • 1 Tbsp salt
  • 2 Tbsp cider vinegar
  • 1 Tbsp dry mustard
  • 1 tsp ginger
  • 1/4 cup dark brown sugar
  • 1/2 cup molasses
  • 1/3 cup BBQ sauce (NOTE: you could use tomato ketchup, but your favorite BBQ sauce will be zippier...)
  • 1/4 tsp fresh-cracked pepper
  • 1/2 lb bacon, divided (dice all but three slices of the bacon. NOTE: I like to use Trader Joe’s uncured bacon ends & pieces product, which comes in a plastic pouch, for the diced portion.
  • Really nice and smoky and a good use for all of those odd bits.)
  • Brown Bread Baked in a Can
  • 1 cup organic coarsely- ground cornmeal
  • 1 cup organic whole-wheat flour
  • 1 cup organic rye flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup grapeseed oil
  • 1/2 cup molasses
  • 2 cups low-fat buttermilk
  • 2 eggs, lightly beaten
  • 1 cup raisins
  • 1 cup organic coarsely- ground cornmeal
  • 1 cup organic whole-wheat flour
  • 1 cup organic rye flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup grapeseed oil
  • 1/2 cup molasses
  • 2 cups low-fat buttermilk
  • 2 eggs, lightly beaten
  • 1 cup raisins

Instructions

  1. Make beans: Wash and pick over beans, removing and debris. Place beans in a 5 quart pot. Pour 3 cups boiling water over the beans. Soak. As beans absorb the water, add cool water to cover the beans by 2 inches. Continue to soak overnight.
  2. Next day, pour out the bean-soak water; rinse and add fresh water to cover the beans by 1 inch. Add baking soda and heat water to boiling. Reduce heat to a simmer and simmer 15 minutes.
  3. Preheat oven to 275.
  4. Add onion and other ingredients to the beanpot you will be baking the beans in. Add the beans and liquid. Stir in the chopped bacon. Stretch three strips of bacon over the top. Cover the bean pot with its lid. Bake for 7 to 8 hours (5 to 6 hours if you have a convection oven) until beans are tender. During the last hour, remove lid of the bean pot and bake uncovered, in order to form a nice crust on top of the beans.
  5. During the last few hours of bean-baking, make your brown bread. Combine the cornmeal, wheat flour, rye flour, soda and salt in a large mixing bowl. Stir in the oil and molasses. Stir in the buttermilk and eggs. Sprinkle in the raisins and stir just to combine.
  6. Use a safe-edge can opener to open two large cans (6-inches tall, 3 3/4 inches across), saving the tops. Once you’ve cleaned the cans out, grease both the insides of the can lids, and, the inside of the cans very well. Divide the batter between the two cans. Replace the lids and then firmly wrap the top third of each can with aluminum foil. Boil about 10 cups of water in a large stock-pot (water should be to a depth of about 3 inches.)
  7. Carefully place the two batter-filled cans in the water. Turn heat under the pot to low until water is very gently simmering. Cover the stock pot containing the batter-filled cans; steam the bread for 1 1/2 to 1 3/4 hours, replacing evaporated water with a little more boiling water if needed. Remove the foil and lid on one of the loaves. If the bread springs back when touched, and if a toothpick inserted into the top of the bread comes out clean, the bread is ready. (If not, replace the lid/wrap and steam a little longer.) Remove the cans of bread. Cool on a rack for a few minutes. Turn the loaves out.
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