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Baking and Roasting:Egg Bake🍳

I absolutely love breakfast food and I was really craving this place called the Pancake House which serves incredible breakfast. However, it’s only open until 3PM and I knew I wouldn’t make it there in time to not be annoying to all the staff, so I employed my second option which was to make something myself! I decided to go with an Egg Bake because I wanted the meal to be hearty so my family and I could have it for dinner! This is perfect for a brunch and/or entertaining!

I call this recipe : ©Ruby Madison’s French Egg Bake Souffle

Total Time: 1 hr 5 min

Prep: 5 min Cook: 1 hr This dish has about 6 to 8 servings

Supplies: 13 by 9-inch baking dish

Ingredients:

1 small-medium circular block of Brie Cheese

1 pound cheddar cheese, coarsely grated

12 large eggs, lightly beaten

2 cups sour cream
1/2 Cup Heavy Whipping Cream

Sea salt and freshly ground black pepper

1 two-pack of Refrigerated Pillsbury Pie Crusts

Rosemary, White Pepper, Thyme

Butter

Directions
Preheat the oven to 350 degrees F.
Butter the 13×9” baking dish and spread one of the pie crusts to cover the bottom of the pan. You will have to flatten crust by rolling to accomplish this. Cut the Brie Cheese lengthwise and arrange flat thin slices to cover the entire pie crust in pan.
Whisk the eggs with the sour cream and whipping cream in a large bowl until blended. Season with pepper, Rosemary, White Pepper, and Thyme, blend it evenly . Pour the eggs over the Brie cheese and pie crust bottom into the pan . Spread the cheddar cheese evenly over the top of the eggs. Roll out and Cut the second pie crust into thin strips and do a criss-cross pattern if possible over the top, and bake in the middle of the oven until golden, about 45 minutes. Salt to taste. Enjoy with coffee and bacon!

Until next time, stay chic dolls 💜

Please do “like” my Facebook page and follow me on Twitter/Periscope and Instagram! 
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Copyright ©2016 Ruby Madison, LLC

© Copyright 2016. Recipe By Ruby Madison, LLC All Rights Reserved


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Baking and Roasting!

Hey Dolls, 

This week has been so full of cooking, baking etc. I like to call it the season of eating lol. I made two things that were especially delicious and I’d like to share the recipes with you! One is a Prime Rib Roast and the other is an Egg Bake, I will share in another post.

Let’s Cook!
Whenever, I am in charge of Christmas dinner I make a Prime Rib Roast. This year I made a Roast with a recipe I got from the Pioneer Woman as a base. However, I made a couple of changes.



Total Time:
1 hr 25 min  Prep: 10 min   Inactive:  20 min Cook: 55 min  Yield: 16 servings

Ingredients

1 whole boneless rib eye (12 to 15 pounds)
Olive oil
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic
My added ingredients:

Rosemary Oil
White Pepper
Add these with the other ingredients
Directions:

Preheat the oven to 500 degrees F.

Cut the rib eye in half (roast halves separately for more controlled/even cooking).

Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.

Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.

Recipe From FoodNetwork 2011 Ree Drummond, All Rights Reserved 

Pictures my own.

Until next time, stay chic dolls 💜

Please do “like” my Facebook page and follow me on Twitter/Periscope and Instagram! 
Facebook : Ruby Madison LLC Fashion Styling 
Instagram: fashionistalatrenda 
Twitter/Periscope: @Rubymadisonllc

Copyright ©2016 Ruby Madison, LLC

© Ruby Madison, LLC