Wake to Breakfast Christmas Day

Tomorrow is the big day for people who celebrate Christmas. If
there are kids in the family, they will probably be up early, ready
to tear into their stockings and the gifts under the tree.
Tomorrow is the big day for people who celebrate Christmas. If there are kids in the family, they will probably be up early, ready to tear into their stockings and the gifts under the tree.

In my family when I was growing up, the kids were allowed to get their stockings and open them before everybody else was up. When I was older, it was fun just to watch and enjoy the excitement of the youngsters as the brightly wrapped surprises revealed themselves.

Often the stockings would contain a fresh navel orange in the toe, as well as small packages of chocolates and maybe some gum. Which do you think got eaten first? The oranges would often be found abandoned under the torn gift wrap at the end of the morning.

With the prevalence of sweet treats among the gifts, it’s a good idea to have something substantial available for breakfast. Between the sugary stuff, the excitement, and the late lunch and early dinner that is often the main meal, kids and adults alike can keep their composure and enjoy the day.

But nobody wants to be standing at the stove turning bacon and flipping pancakes while the fun is going on in another room. (Or maybe you do. Maybe the kitchen is actually an oasis of calm for you, away from family tensions and anxieties. But that’s for a different column.)

So, I have gathered some recipes for breakfast main dishes that can be assembled the night before and put in the oven to finish cooking on Christmas morning.

In a room near the tree and the gifts, set up a table with the coffee-maker; a pitcher of juice; a basket of pears, apples or clementines; and a selection of sweet and savory finger foods, such as cinnamon rolls and mini-bagels with whipped cream cheese and smoked salmon. If there are young children, set out some boxed milk or juice so that they, too, can safely help themselves.

Time the main dish by putting it in the oven so it will be out and ready when people start to gather. Set a timer and put it where you’ll hear it, so that the dish will be ready to serve to the first hungry or bored person.

Here is a recipe from Williams-Sonoma that would work perfectly.

Gruyère and Prosciutto Oven Omelette

Serves 6 to 8

Adapted from Williams-Sonoma, Thanksgiving Entertaining, by Lou Seibert Pappas (Simon & Schuster, 2005).

Assemble in advance and refrigerate, then top with the bread cubes just before baking. They add a pleasant crunch to the finished wedges.

8 eggs

1 cup milk

1/4 tsp. salt

1/4 tsp. freshly grated nutmeg

2 ounces prosciutto or ham, julienned

2 cups shredded Gruyère or Swiss cheese

1/2 cup sourdough french bread cubes (1/2-inch cubes)

2 Tbs. extra-virgin olive oil

Step 1: Lightly butter a shallow 1 1/2-quart round baking dish, 9 1/2 inches in diameter.

Step 2: In a large bowl, beat the eggs until blended. Stir in the milk, salt, nutmeg, prosciutto and cheese until evenly distributed. Pour the egg mixture into the prepared baking dish. This may be prepared up to this point and refrigerated.

Step 3: When ready to serve, preheat oven to 350 degrees. In a small bowl, toss the bread cubes with the olive oil to coat. Scatter the bread cubes evenly over the egg mixture.

Step 4: Bake until the omelette is golden brown on top and slightly puffed, 35 to 40 minutes. Serve hot, cut into wedges.

This next recipe is for a french toast that can be prepared in advance and produces its own golden-brown caramel topping, almost eliminating the need for syrup. This would be delicious with ham, Canadian bacon or bacon. The pre-cooked bacon would be a time-saver here.

Crème Brulee French Toast

Serves 6

from the Gourmet Cookbook edited by Ruth Reichl, Houghton Mifflin Co., 2004.

1 stick (8 Tbs.) unsalted butter

1 cup packed brown sugar

2 Tbs. corn syrup

1 8- to 9-inch round country-style loaf (brioche, challah or french bread all work)

5 large eggs

1 1/2 cups half-and-half

1 tsp. vanilla extract

1 tsp. Grand Marnier or other orange-flavored liqueur (optional)

1/4 tsp. salt

Step 1: Melt butter with brown sugar and corn syrup in a small, heavy saucepan,  stirring until smooth. Pour mixture into a 13-by-9-inch baking dish.

Step 2: Cut six 1-inch thick slices from center portion of bread  (reserve remainder for another use), and trim off crusts. Arrange bread in one layer in baking dish, squeezing slices slightly to fit.

Step 3: Whisk together eggs, half-and-half, vanilla, Grand Marnier (if using) and salt in a bowl until well combined, and pour evenly over bread. Refrigerate, covered, for at least eight hours (or as long as 24 hours).

Step 4: Put a rack in the middle of the oven and preheat to 350 degrees. Bring soaked bread to room temperature.

Step 5: Bake until toast is puffed and edges are pale golden, 35 to 40 minutes.

Step 6: With a spatula, transfer french toast to plates, turning slices syrup side up.

Finally, here is a lavish recipe that showcases the delicious dungeness crabs that are in season now.

Orcas Island Crab and Eggs

(adapted from A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison, Harper Collins, 2002)

serves 8

1 pound cooked crab meat, picked over for bits of shell and cartilage

2 heaping Tbs. minced onion

1 3/4 grated Swiss or Cheddar cheese

1/4 cups freshly grated Parmesan

1  Tbs. flour

1 1/2 to 2 Tbs. Old Bay seasoning

1/2 tsp. baking  powder

1/2 tsp. salt

1/2 tsp. pepper

1/2 cups mayonnaise

6 large eggs

1 1/2 cups milk

2 tsp. Dijon mustard

1 tsp. worcestershire sauce

for serving: sour cream, minced fresh chives and capers

Step 1: Butter a 9-inch, deep-dish pie plate or similar size baking dish. Layer the crab, onion and cheeses in the dish.

Step 2: Stir together the flour, Old Bay seasoning, baking powder, salt and pepper. Whisk in the mayonnaise and eggs, combining just until uniformly yellow, then add milk, mustard and worcestershire. Pour over the crab mixture. Cover and refrigerate overnight; let come to room temperature before baking.

Step 3: Preheat oven to 375 degrees. Bake 45 to 50 minutes or until puffed and golden brown. Cool for 10 minutes, then slice into wedges or squares. Serve warm garnished with sour cream, chives and capers.