Top Shelf: Savory Breakfast Donuts

Mar 3, 2017 by Mark Godbeer

Top Shelf: Chef Mark Godbeer

If you gathered 100 chefs into a room and asked those who enjoyed cooking breakfast to raise their hands, chances are likely that only a handful of the chefs will raise their hands, if that. The chances that the remaining chefs will look at those with their hands raised with sheer bafflement is guaranteed.

I am not a fan of breakfast. Cooking 12 different breakfast orders on the spot ranging from eggs Benedict to some weird recipe that a guests’ dietitian has sent over is unnerving.

Lo and behold the breakfast special to end all chaos.

Cook these donuts as the guests drink their first cup of coffee and have them on standby in the oven. Next — the most crucial of steps — let the stews eat some. Their taste buds do all the selling.

The meat, cheese and herb ingredients can be easily substituted with any preference, which in my case most often involves leftovers.

Savory donuts

Ingredients:

1 tsp. kosher salt

2 tsp. black pepper

2 cups all purpose flour

1 1/2 tsp. baking powder

3/4 stick (6 Tbsp.) salted butter

1 tsp. minced garlic

1 tsp. cumin

1 cup milk

1 egg

1/4 cup spinach, thinly sliced

1/3 cup Parmesan, grated

1/2 cup red onion, diced, sautéed and cooled

1/4 cup sausage, cooked, small dice, cooled

4 boiled eggs, egg yolks removed, chopped and cooled. Discard whites.

2 Tbsp. cilantro, chopped

4 cups coconut oil

1 tsp. smoked paprika

4 tsp. sweet chili, warmed

 

In a mixing bowl, combine the salt, pepper, flour and baking powder.

In a small pot, slowly melt the butter with the garlic and cumin. Set aside to cool for 5 minutes.

Add the milk to the butter mixture and mix.

Add the egg, beating for 30 seconds.

Slowly pour the egg mix into the flour mix until all ingredients are incorporated.

Preheat oven to 300 degrees F.

Fold into dough the spinach, Parmesan, onion, sausage, egg yolk and cilantro.

Heat oil in a small, high sided pot until hot.

Carefully drop in spoonfuls of batter. Cook until the donuts turn golden brown.

Remove from oil and place on kitchen paper to absorb oil, then transfer to a baking tray in oven.

To serve, place donuts on desired serving dish and sprinkle with paprika and drizzle with warm sweet chili. Serve immediately.

Enjoy.

 

Mark Godbeer has been a yacht chef for more than 10 years (chefmarkgodbeer.com). His recipes are designed for the owner and guests. 

Topics:


Related Articles

Groups urge traffic to shift off Mexico

Mexican and American organizations have joined forces to urge a change in a traffic lane so as to avoid the risk of large vessels traveling through the whale shark

Healthy food can be deadly if safe-handling is overlooked

Healthy food can be deadly if safe-handling is overlooked

What do chicken, turkey, cucumbers and peanut butter have in common? If you answered healthy, nutrient-dense foods, you’d be correct. After all, food is supposed to be good for

Hatteras names Worth Avenue dealer

Hatteras CABO Yachts has appointed Worth Avenue Yachts as its newest dealer.  Worth Avenue Yachts’ Seattle office will represent the Hatteras brands exclusively in Washington State and British …

Top Shelf: Chop’s Trifle Show

Top Shelf: Chop’s Trifle Show

Top Shelf: by Chef Tim McDonald No crewmate previously encountered in my 10 years of floating around has been more dramatic, theatrical and over-the-top than Chop under charter pump,

USVI power plants to clean up emissions

The Virgin Islands Water and Power Authority has agreed to cut pollution from its facility on St. Thomas and St. John. In a settlement with the U.S. Environmental Protection

Latest news in the charter fleet: Never Enough joins Neptune

Latest news in the charter fleet: Never Enough joins Neptune

M/Y Golden Touch II, a 147-foot (44.8m) Sensation built in 2006 and refitted in 2018, available for charter in North America, the Caribbean and the Bahamas through Denison Yachting.