Breakfast Recipes: Hangover Cures for New Year’s Day

I don’t know about you, but the last thing I want to do on New Year’s Day is get up with a hangover and cook breakfast.  Here are three make-the-night-before breakfast recipes to get you up and functioning on January 1st.

Happy New Year from all of us at Drinkhacker — and don’t forget the Advil!

Mom’s Hair of the Dog Strata
1 lb bacon, chopped and cooked
8 oz breakfast sausage, cooked and sliced thin
1 bunch green onion, sliced fine
1 cup broccoli florets cut small
1/2 pound cubed bread.  1 day-old baguette usually does it.
10 eggs
1 1/2 cups heavy cream
1 1/4 cups whole milk
8 oz cheddar cheese
2 oz shredded pepper jack
1 tbsp butter
salt, pepper, Tabasco and nutmeg to taste

Butter a 9×9 high sided baking pan.  Mix all ingredients together except the Asiago.  Put in baking ban, cover and chill overnight refrigerated.

The following morning take strata out of the fridge, sprinkle Asiago on top while oven is preheating. Once oven has reached temperature, bake strata uncovered for about 30-45 minutes, or perhaps a little longer, depending on your oven. Once it is puffy and brown, remove from oven, let cool for 5 minutes and eat.

Drink pairings: Mimosa or Beermosa, Lambic Sangria

Breakfast Stromboli
This can be made the night before and then wrapped tightly and refrigerated overnight.  You would just need to do the egg wash in the morning right before baking.

1 large pizza dough 22 oz (I use Michael Lomonaco’s recipe)
12 eggs + 1 egg
1 lb Mozzarella
1 lb Italian Sausage cooked and sliced thin
4 oz prosciutto
1/2 cup Alfredo Sauce
2 tbsp heavy cream or full fat milk
1/4 cup Parmesan or asiago, grated

Mix the heavy cream or milk and the 12 eggs and scramble. Cook until just set but not hard or runny. Set aside to cool. Roll pizza dough to 12” by 18” rectangle with the base on a cookie tray or parchment sheet. Brush the dough lightly with Alfredo sauce, leaving an inch of clean space on all four sides. 

Cover the dough with prosciutto in a single layer. Sprinkle half the mozzarella on top.  Add the cooked eggs, making sure they are cool first.  Add the remaining mozzarella and the sausage. 

Roll the Stromboli and pinch ends and bottom closed.  Egg wash entire Stromboli and sprinkle Parmesan or Asiago on top.

Bake at 475F for about 10-2o minutes depending on oven. Stromboli should be golden brown and the dough should sound hollow when you knock on it.

Drink pairings: Espresso with a splash of anisette, Madras, Any German Pilsner

Short Ribs for Breakfast
Special equipment required: Slow cooker — put on no later than 10 pm
3 lb bone-in short ribs or 2 lb boneless
1 cup seasoned flour
two 12 oz stouts or porters of your choice
1 onion sliced
1 bay leaf
2 pieces celery rough chopped
2 medium carrot peeled and rough chopped
1 dry ancho or cascabel pepper (These are dried and will reconstitute in your crock pot)
1 tsp coriander
1 tsp cinnamon
1/2 tsp nutmeg
1 spring thyme
8 oz brewed coffee
16 oz beef stock
eggs (optional)
salt and pepper to taste
1 can pop-open biscuits
8 oz cheddar cheese

Roll the short ribs in flour and sear until brown in a heavy skillet.  Add all the vegetables to the bottom of the crock pot.  Place the short ribs on top of the vegetables.  Add all the spices and herbs.  Add the stout and the beef stock and coffee. Turn on low and cook overnight.

In the morning, bake the biscuits.  While they are baking, remove the short ribs shred the meat, saving the liquid.  Strain the liquid, reserving the liquid and disposing of the vegetables.

When the biscuits are done, dunk them quickly in the cooking broth, fill with cheddar and the shredded short ribs, and enjoy.  Add a fried egg if you want to.

Drink pairings: Bloody Mary, Firebreather (coffee and stout in equal parts, plus 1 oz Fireball)

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