In today’s post, Chef Deb Rankine, a.k.a. The Fridge Whisperer, shares two decadent brunch recipes loved by RVers and tenters alike.
Laid back mornings at the campsite deserve the finest brunch-o-licious fare.
Created in minutes in an RV kitchen, these recipes are also easily adaptable to those tenting on full service sites.
Banana bread waffles with caramelized bananas (serves 8)
Waffles
- 2 cups all-purpose flour
- 1 teaspoon EACH baking powder, baking soda, cinnamon and kosher salt
- 1/2 cup room temperature butter
- 1/2 cup EACH granulated white and brown sugars
- 2 large eggs, beaten
- 3 very ripe bananas, pureed
Whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.
In a large bowl, beat butter together with both sugars until light and creamy, then beat in eggs and banana puree until combined.
Stir flour mixture into banana mixture until just combined; do not over mix.
Coat a preheated electric waffle iron with vegetable spray, then spoon a 1/4-cup batter into each waffle plate and cook according to manufacturer’s directions. (A 2-grid square waffle iron should yield about 16 waffles.)
Caramelized Bananas
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1 teaspoon pure vanilla
- 2 firm bananas, cut on the diagonal into 1/2-inch thick slices
In a medium skillet over medium heat, melt butter, then stir in brown sugar and cook until sugar has dissolved, about five minutes, stirring often.
Stir in vanilla, then add banana slices in a single layer and cook until caramelized, about one minute per side, turning only once. Keep warm until ready to serve.
Huevos Rancheros (serves 2)
Huevos rancheros are a hardy farm breakfast consisting of fries eggs atop crispy tortillas napped with chili salsa. Sliced, cooked chorizo sausage can be added. Spiced rice, guacamole, sour cream and salsa are common accompaniments in a lot of restaurants that serve this dish.
Here’s a robust version, baked not fried. All the ingredients are easily sourced, regardless of where your travels find you.
- 1 cup canned black beans, drained and rinsed
- 1/2 cup chicken stock
- 2 chipotle peppers, minced (from a can of chipotle peppers in adobo sauce)
- 1 tablespoon olive oil
- 1 cup frozen corn kernels
- 1/4 cup EACH finely diced onion, celery and red bell pepper
- 1.4 cup finely chopped cilantro
- vegetable spray
- 1 cup salsa
- 4 large eggs
- 1/4 cup shredded Tex-Mex cheese blend
- 8 thinly sliced dry cured chorizo sausage rounds
- 2 large flour tortilla
- sour cream and mashed avocado for garnish, if desired
In a small saucepan over medium heat, add beans, stock, chipotle and cook until liquid is absorbed, about 10 minutes, stirring often. Mash beans with a fork to form a rough paste. Set aside.
In a small skillet over medium-high heat, add olive and heat to shimmering. Add corn, onion, celery and bell pepper and cook until corn begins to char slightly, about 10 minutes, stirring often. Remove skillet from heat and stir in cilantro. Set aside.
Coat a 4-cup ovenproof baking dish with vegetable spray, spoon in reserved bean mixture in an even layer and use a spoon to make 4 wells in the beans and crack an egg into each well.
Sprinkle reserved corn mixture around eggs, followed by salsa and cheese and sausage.
Bake on centre rack of preheated 400°F oven until yolks barely set, about 10 minutes.
Meanwhile, coat tortillas with vegetable spray and, working with one tortilla at a time, crisp both sides in a skillet over medium heat, then cut into wedges and keep warm until ready to serve.
Remove huevos rancheros from oven, carefully portion onto plates and serve immediately with reserved tortilla wedges sided by sour cream and avocado, if desired.