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(lullaby music playing, fades)
(upbeat music playing)
ONE OF THE MOST IMPORTANT MEALS OF THE DAY
IS ALSO ONE OF MY FAVORITES.
HERE'S A BREAKFAST MENU THAT I LOVE WAKING UP TO...
BRIGHT AND SUNNY EGGS TUCKED INSIDE
A COZY AND DELICIOUS LITTLE NEST...
A HEAVENLY INDULGENCE.
WARM AND SUGARY ON THE INSIDE,
AND GOOEY AND CRISP ON THE OUTSIDE...
SOUTHERN COMFORT ITALIAN-STYLE.
WARM PARMESAN GRITS TOPPED WITH SWEET AND SAVORY FLAVORS...
A VIBRANT AND BUBBLY COCKTAIL WITH A PLAYFUL TWIST.
RISE AND SHINE-- IT'S TIME FOR BREAKFAST.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
(man) RISE AND SHINE, L.A. IT'S ANOTHER SUNNY--
(radio station changes, country music playing)
(woman) ♪ YOU NEVER KNOW ♪
♪ AH, YEAH ♪
♪ I'M LIVIN' LARGE, IN CHARGE AND I'M-- ♪
(tranquil music playing)
SO IT'S TIME TO GET STARTED
ON OUR ITALIAN SAUSAGE AND EGG BAKE.
AND I'VE ALREADY SLICED HALF OF A COUNTRY LOAF,
AND I JUST CUT THE BREAD SLICES INTO ABOUT 1- TO 2-INCH CUBES
AND THEN I BAKE 'EM IN THE OVEN 'CAUSE I LOVE HOMEMADE CROUTONS,
AND I THOUGHT IT WOULD ADD A NICE TEXTURE TO THIS EGG BAKE.
IN THE MEANTIME, I AM GONNA GET STARTED
ON THE VEGGIE AND THE SAUSAGE PART OF THIS.
♪♪
AND JUST CHOP THE ONION.
♪♪
SO NOW ADD SOME OLIVE OIL TO THE PAN.
ADD THE ONION RIGHT IN THERE.
ADD A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER.
LET'S GRAB OUR SWEET ITALIAN SAUSAGE
AND GOAT CHEESE AND EGGS.
♪♪
IN AN EFFORT TO MAKE THIS A LITTLE BIT LIGHTER,
I'M GONNA USE TURKEY SAUSAGE,
WHICH I THINK IS SUPER FLAVORFUL AND REALLY, REALLY GOOD.
SO I'VE GOT A POUND OF SWEET ITALIAN TURKEY SAUSAGE
OUT OF THE CASING.
BREAK IT UP SO THAT EVERY BITE
HAS A LITTLE BIT OF SAUSAGE IN IT.
LET'S GRAB THE NEXT INGREDIENT--
SOME SUN-DRIED TOMATOES.
SO 3/4 OF A CUP OF SUN-DRIED TOMATOES.
I LOVE THEM BECAUSE THEY'RE SWEET AND CHEWY,
AND YOU CAN'T HELP BUT LOVE THIS COLOR.
♪♪
LET'S TAKE A LOOK BACK OVER HERE.
DON'T WORRY SO MUCH
IF THE SAUSAGE ISN'T COMPLETELY COOKED THROUGH,
BECAUSE WE WILL FINISH THIS IN THE OVEN.
WE'RE GONNA ADD A BUNCH OF SPINACH,
AND YOU CAN USE BETWEEN 10 AND 12 OUNCES OF BABY SPINACH.
REMEMBER, THE SPINACH LOOKS LIKE A LOT, BUT IT WILTS DOWN.
THERE WE GO.
SO WE'RE GONNA ADD A LITTLE BIT OF SALT
AND JUST A LITTLE BIT MORE PEPPER.
I'M JUST SEASONING IT ALL UP.
OKAY, MOVING ON TO SOME FRESH BASIL.
I'M JUST GONNA CHOP A LITTLE BIT OF BASIL
THAT WE'RE GONNA ADD RIGHT AT THE END--
SO GOOD.
TIME TO ADD THE SUN-DRIED TOMATOES
RIGHT IN THERE.
I'M GONNA TURN OFF THE HEAT.
ALREADY YOU CAN SEE THE BEAUTIFUL COLORS.
I'M ALSO GONNA ADD THE BASIL. MMM.
THE SMELL IS DI-VINE.
WE'RE GONNA PUT ALL OF THIS INTO THE BAKING DISH.
OKAY.
THEN SPREAD IT ALL OUT
AND MAKE A NICE EVEN LAYER.
GORGEOUS!
ON TOP OF THIS, THE GOAT CHEESE--
A LITTLE BIT OF TANG, A LITTLE BIT OF CREAMINESS.
THE GOAT CHEESE WITH THE TURKEY SAUSAGE
IS A REALLY NICE COMBINATION,
AND WITH THE SWEET SUN-DRIED TOMATOES.
SO JUST CRUMBLE IT UP AND SPREAD IT ALL OVER THE TOP.
WE'RE DOING ABOUT 5 OUNCES OF GOAT CHEESE.
LET'S GRAB OUR CROUTONS.
OOH, YEAH.
NICE AND GOLDEN BROWN.
WE'RE JUST GONNA POUR THEM RIGHT OVER THE TOP...
AND THEN SPREAD THEM OUT.
(crunching)
HOT...
BUT GOOD. MMM.
WE NEED TO MAKE A LITTLE BIT OF A HOLE,
AS WE'RE GONNA CRACK THE EGG AND THEN DROP IT RIGHT IN THERE.
WE'VE GOT TO DO SIX TOTAL.
AND SIX.
NOW WE'RE GONNA GRAB THE EGGS.
AND DROP IT RIGHT IN THE WELL.
A FRIED EGG RIGHT ON TOP OF ALL OF THIS GOODNESS.
YOU USE COLD EGGS SO THAT
THE EGGS STAY INTACT WHEN YOU OPEN THEM.
♪♪
NOW TOP IT WITH A LITTLE BIT OF SALT AND PEPPER.
WE'RE GONNA PUT THIS IN THE OVEN FOR ABOUT 15 MINUTES AT 400,
AND UP NEXT, I'M GONNA MAKE
MY SWEET AND STICKY CARAMEL-HAZELNUT ROLLS.
MY SWEET AND STICKY BREAKFAST ROLLS--
DECADENT AND IMPOSSIBLE TO RESIST.
♪♪
SO HERE IS MY SAUSAGE AND EGG BAKE.
YOU CAN SEE THE EGG IS SLIGHTLY RUNNY STILL,
SO YOU WANT TO POKE IT
SO IT RUNS ALL OVER THE BREAD AND EVERYWHERE.
MMM.
THE EGG WITH THE SPINACH AND THE SAUSAGE...
MAKE SURE I GET A CROUTON.
SO GOOD!
THAT IS THE PERFECT WAY TO START YOUR DAY.
IT'S SUCH GREAT COMFORT FOOD.
OKAY, NOW IF YOU PREFER TO START YOUR DAY
WITH SOMETHING A LITTLE SWEETER,
THESE SWEET AND STICKY
CARAMEL-HAZELNUT ROLLS ARE AWESOME.
SO WE'RE GONNA MELT 2 1/2 TABLESPOONS OF BUTTER...
WITH 1/4 CUP OF BROWN SUGAR,
AND THE BROWN SUGAR HAS MOLASSES.
WE'RE GONNA CREATE A LITTLE CARAMEL
TO PUT ON THE BOTTOM OF THE BAKING DISH.
THAT WAY, WHEN WE INVERT THESE LITTLE ROLLS,
IT'S GOT, LIKE, A CARAMEL SAUCE DRIPPING
OVER THE TOP OF THEM.
THEN 2 TABLESPOONS OF AGAVE.
IT'S SWEET, BUT NOT TOO SWEET.
IT DOESN'T HAVE A SMOKY FLAVOR LIKE MAPLE SYRUP,
SO IT WORKS REALLY WELL IN HERE, AND IT MELTS BEAUTIFULLY.
THEN WE NEED A LITTLE ACIDITY...
SO WE'RE GONNA ADD ABOUT A TEASPOON OR SO OF LEMON JUICE
JUST TO BALANCE OUT THE SWEETNESS IN ALL THIS,
AND WE'RE GONNA LET THAT MELT.
WHILE THAT HAPPENS, I'M GONNA MAKE THE TOPPING.
SO WE'RE GONNA START WITH ANOTHER 1/4 CUP OF BROWN SUGAR.
PACK IT IN.
WE'RE GONNA ADD A LITTLE BIT OF SPICE.
MAKE IT NICE AND WARMING--
A TEASPOON OF CINNAMON
AND 1/4 TEASPOON OF NUTMEG.
I JUST THINK STARTING YOUR DAY WITH A LITTLE BIT OF CINNAMON
IS JUST LIKE STARTING YOUR DAY WITH A BIG HUG.
AND THEN, OF COURSE, NUTMEG.
THEY WORK REALLY WELL TOGETHER.
AND THAT IS THE SWEET SPICINESS
THAT GOES ON TOP OF THE DOUGH.
SO THAT'S DONE.
LET'S TAKE A LOOK AT OUR BUTTER OVER HERE
AND MAKE SURE THAT THE BROWN SUGAR DISSOLVES INTO IT.
SO WHAT WE'RE GONNA DO IS WE'RE JUST GONNA POUR THIS
RIGHT INTO
THE BUTTERED BAKING DISH.
WE'LL STICK THE LITTLE ROLLS ON TOP AND THEN INVERT IT.
SO THAT IS DONE.
NOW LET'S START ON THE DOUGH.
SO YOU JUST WANT TO FLOUR YOUR BOARD A LITTLE BIT.
WE'RE GONNA USE SOME CRESCENT DOUGH.
YOU CAN GET THIS IN THE REFRIGERATED SECTION
OF YOUR GROCERY STORE.
AND WHAT YOU WANT TO DO
IS PULL THE SEAM OPEN LIKE THIS,
AND YOU WANT TO TAKE IT OUT OF THE FRIDGE
A LITTLE BIT AHEAD OF TIME,
'CAUSE IT MAKES IT A LOT EASIER TO UNROLL.
SO YOU SEE ALL THE PERFORATED EDGES?
WELL, YOU JUST WANT TO USE YOUR FINGERS TO BRING THEM TOGETHER.
OKAY, SO NOW FLOUR YOUR ROLLING PIN, AS WELL.
YOU WANT TO ROLL THIS OUT TO ABOUT 9x12.
THEN WE TAKE
OUR LITTLE SPICE MIXTURE--
GET RID OF THIS--
AND WE SPRINKLE THE SPICE MIXTURE RIGHT OVER THE TOP.
AND THIS WILL FLAVOR THE INSIDE.
LEAVE A LITTLE BIT OF A BORDER.
SPRINKLE 1/3 OF A CUP OF CHOPPED TOASTED HAZELNUTS
RIGHT ON TOP.
MAKE IT SLIGHTLY ITALIAN WITH OUR HAZELNUTS.
SO NOW WE'RE GONNA ROLL IT UP
LIKE A JELLY ROLL.
GENTLY...
JUST ROLL IT ON UP.
EVEN IF IT BREAKS SLIGHTLY, IT'S OKAY.
NICE.
OKAY, SO THEN CUT IT.
HERE WE GO--
ONE, TWO, THREE,
FOUR, FIVE,
SIX, AND SEVEN.
NOW WE'RE GONNA GRAB OUR BAKING DISH.
ADD THE REST OF THE CHOPPED HAZELNUTS.
THEN WE'RE GONNA TAKE THESE LITTLE PIECES
AND WE JUST PUT SIX AROUND THE EDGES.
AND YOU WANT TO LEAVE A LITTLE BIT OF ROOM,
BECAUSE THEY WILL GROW.
THERE WE GO.
SEE? ISN'T THIS FUN?
AND THEN WE'RE GONNA BAKE THESE AT 375 DEGREES FOR 25 MINUTES,
AND UP NEXT, I'M GONNA MAKE CREAMY POLENTA
WITH BACON AND CRANBERRIES.
I CAN'T RAVE ABOUT THIS DISH ENOUGH--
AN ITALIAN FAVORITE TOPPED WITH A DELICIOUS SURPRISE.
♪♪
SO HERE ARE MY SWEET AND STICKY CARAMEL-HAZELNUT ROLLS.
LOOK HOW BEAUTIFUL THEY ARE.
I TAKE A PLATE, AND IT'S GOT TO BE BIGGER THAN THE BAKING DISH
SO IT CAN GO OVER IT REALLY COMFORTABLY,
AND THEN I JUST INVERT THE WHOLE THING OVER.
YOU HAVE TO DO THIS WHEN THIS COMES RIGHT OUT OF THE OVEN,
SO IT'S REALLY HOT.
SO WHAT YOU WANT TO DO IS TAKE A LITTLE KNIFE
AND KIND OF JUST HELP LIFT THE PAN RIGHT OFF
SO THAT YOU DON'T HAVE TO ACTUALLY TOUCH THE PAN,
'CAUSE IT'S SUPER-DUPER HOT!
LOOK AT THAT.
I ADD A LITTLE BIT OF SEA SALT RIGHT ON TOP
JUST TO BALANCE THE SALTY AND THE SWEET.
SO NOW I'M JUST GONNA
TAKE ONE OF THESE GOOEY LITTLE BITS...
AND I LIKE TO SERVE IT WITH A LITTLE BIT OF ESPRESSO.
MMM. IT'S THE PERFECT COMBO.
SEE HOW STICKY IT IS?
MMM.
MMM! BUTTERY--
MMM, AND CINNAMONY.
IT'S SUCH AN INDULGENCE, BUT SO WORTH IT.
MMM.
MMM-MM-MMM.
ALL RIGHT.
I'VE GOT TO GET MOVING.
IT'S TIME TO GET STARTED
ON THE CREAMY POLENTA WITH BACON AND CRANBERRIES.
WE HAVE 2 1/2 CUPS OF WATER THAT'S ALREADY IN THE PAN,
AND I'M GONNA ADD 2 CUPS OF CHICKEN BROTH,
BECAUSE THE POLENTA ABSORBS THE FLAVOR THAT YOU COOK IT IN.
AND THIS IS LIKE A MORNING OATMEAL, UM, FOR ITALIANS,
'CAUSE ITALIANS DO EAT POLENTA FOR BREAKFAST.
LET THAT COME TO A BOIL.
LET'S START ON THE BACON.
AND THE BACON, I MUST SAY, IS FOR TODD,
BECAUSE HE LOVES HIS BACON IN THE MORNING,
SO I HAVE A POUND OF APPLE SMOKED BACON,
WHICH HAPPENS TO BE HIS FAVORITE,
AND WE'RE JUST GONNA LAY ALL OF THE SLICES ON THIS BAKING SHEET
AND WE'RE GONNA POP THIS IN A 400-DEGREE OVEN
FOR ABOUT 15 TO 17 MINUTES UNTIL THE BACON'S NICE AND CRISPY.
THAT WAY, ALL WE HAVE TO DO LATER ON WHEN WE SERVE THIS
IS CRUMBLE THE LITTLE BITS OF BACON OVER THE POLENTA.
♪♪
TIME TO ADD THE POLENTA.
SO POLENTA IS JUST CORNMEAL.
SO WE'RE GONNA DO 1 1/4 CUPS
OF THE POLENTA.
THERE WE GO.
AND GIVE IT A NICE STIR.
THIS NEEDS TO COOK FOR ABOUT 15, 20 MINUTES.
YOU DON'T HAVE TO CONSTANTLY BE STIRRING IT,
BUT YOU DEFINITELY WANT TO KEEP AN EYE ON IT.
♪♪
ALL RIGHT, SO THE POLENTA IS DONE. TAKE A LOOK AT IT.
SEE HOW THICK AND GREAT IT LOOKS?
SO NOW TO MAKE IT CREAMY,
WE'RE GONNA ADD 1 CUP OF GRATED PARMESAN CHEESE
FOR THAT LITTLE BIT OF SALTY FLAVOR.
AND WE'RE GONNA ADD
3/4 OF A CUP OF MILK,
KIND OF LIKE WHEN YOU MAKE MASHED POTATOES,
AND IT'S IMPORTANT THAT WHEN YOU DO THIS,
ALL OF THE INGREDIENTS ARE AT ROOM TEMPERATURE.
THAT WAY, EVERYTHING STAYS NICE AND SMOOTH.
WE ALSO NEED TO ADD
5 TABLESPOONS OF BUTTER.
A LITTLE SALT,
A LITTLE PEPPER,
AND WE'RE GOLDEN.
♪♪
(clicking tongue)
THERE WE GO. IT'S LOOKIN' GOOD!
TIME TO MAKE THE TOPPING.
WE'RE GONNA DO 1 CUP OF MASCARPONE CHEESE
AT ROOM TEMPERATURE, AGAIN SO IT'S NICE AND FLUFFY.
WHAT WE'RE GONNA DO IS DOLLOP THE MASCARPONE
RIGHT ON TOP
AND SWEETEN IT UP A LITTLE BIT WITH SOME MAPLE SYRUP,
SO 3 TABLESPOONS.
IT'S SLIGHTLY SMOKY AND THICK.
♪♪
AND JUST A LITTLE BIT OF SALT
TO BALANCE OUT THE SWEETNESS OF EVERYTHING.
ADD A LITTLE SPOON IN THERE TO HELP US OUT.
SO WHAT WE'RE GONNA DO IS SCOOP A LITTLE POLENTA
INTO THE BOWL.
THERE WE GO.
WE TAKE A PIECE OF THE BACON.
A LITTLE BIT OF THAT SALTY KIND OF FLAVOR RIGHT ON TOP.
YUMMY.
THEN I DOLLOP
SOME OF THE MASCARPONE.
FOR SOMETHING SWEET AND SLIGHTLY CHEWY,
A FEW CRANBERRIES.
I MEAN, THIS IS MY FAVORITE, FAVORITE WAY TO EAT IT.
YOU JUST GO IN.
MMM.
CREAMY AND SMOOTH. ABSOLUTE HEAVEN.
NEXT UP, I'M GONNA MAKE
STRAWBERRY, LEMON, AND BASIL MIMOSAS.
THE PERFECT WAKE-UP CALL--
A CLASSIC COCKTAIL WITH AN ITALIAN SPIN.
♪♪
I'VE STARTED SLICING SOME STRAWBERRIES
FOR MY STRAWBERRY, LEMON, AND BASIL MIMOSAS.
THESE ARE FUN AND COLORFUL, AND THEY'RE REALLY GOOD.
SO I JUST SLICED EIGHT STRAWBERRIES,
AND WHAT I'M GONNA DO
IS I'M GONNA START SQUEEZING TWO LEMONS.
SO INSTEAD OF USING ORANGE JUICE,
WHICH IS USUALLY WHAT YOU'LL FIND IN A MIMOSA,
I'M GONNA DO LEMON JUICE,
I'M GONNA DO A LITTLE BIT OF AGAVE,
SOME SPARKLING WATER, STRAWBERRIES,
AND BASIL, MAKING IT EXTRA SPECIAL.
HERE WE GO.
SECOND LEMON.
ALL RIGHT, ANOTHER HALF.
NOW WE'RE GONNA NEED TO ADD SOME AGAVE
AND SWEETEN IT UP AND MAKE IT NICE AND RICH.
SO WE'RE GONNA USE 1/2 A CUP OF AGAVE.
NOT AS SMOKY A FLAVOR, NOT AS THICK AS MAPLE SYRUP.
FOR A LITTLE BIT OF AN HERBY FLAVOR,
WE'RE GONNA ADD 3/4 OF A CUP OF BASIL.
AND WITH THE STRAWBERRIES, I THINK IT'S A GREAT COMBO.
SO THEN YOU TAKE THE BACK OF A WOODEN SPOON,
MUDDLE THE BASIL.
YOU'RE RELEASING ALL OF THE NATURAL OILS IN THE BASIL,
AND IT INFUSES THE FLAVOR IN THE DRINK.
OKAY.
NEXT.
WE ARE GOING TO ADD A LITTLE EFFERVESCENCE...
1/2 A CUP OF SPARKLING WATER.
ADD THAT RIGHT IN THERE.
NEXT, I LIKE TO USE PROSECCO.
YOU COULD USE, UM, CHAMPAGNE IF YOU WANT TO.
THE PROSECCO'S A LITTLE BIT SWEETER,
AND, OF COURSE, ITALIAN.
NICE.
OKAY.
TILT THE GLASS EVER SO SLIGHTLY, AND...
IT'S SO LIGHT.
OKAY.
AND THEN THE FINALE--
THE STRAWBERRIES.
I MEAN, LOOK AT THE COLOR OF THIS DRINK. (smacking lips)
THEN I TAKE A SPOON AND JUST GIVE IT A QUICK STIR.
MAKE SURE THAT THE AGAVE AND THE LEMON JUICE
AND EVERYTHING'S BLENDED TOGETHER.
AND I LIKE TO SERVE IT IN A LITTLE CHAMPAGNE GLASS.
♪♪
CHEERS. STRAWBERRY, LEMON, AND BASIL MIMOSA...
A PERFECT BREAKFAST OR BRUNCH TREAT.