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CHAPTER 1

BREAKFAST OF CHAMPIONS

The motto “breakfast is the most important meal of the day” is one lesson you likely learned at a very young age. Thus, it comes as no surprise that the Capitol, District 12, and even the infamous District 13 all possess a wealth of recipes for this very important meal. After all, without a nutritious breakfast, how can the workers of the Seam or even the socialites of the Capitol expect to have the energy to greet their very busy—albeit very different—days? In this chapter you’ll find a wide range of breakfast recipes, so whether you’re craving the Capitol’s Outrageous Orange Muffins with Sweet Preserves or Mrs. Everdeen’s Breakfast of Mush, you’re sure to find something both filling and delicious to start your own successful day.

HEARTY HAM AND EGG TART

When an assortment of eggs and ham are made available to Katniss, Peeta, and the rest of their crew on the train on the way to the Capitol, it’s easy to see the juxtaposition between the extreme poverty the characters have faced and the luxuries those in the Capitol enjoy. This recipe easily utilizes these foods into one delicious dish that is both savory and sweet. If you’re a fan of cheese and quiche you’ll find yourself enjoying this breakfast tart almost as much as Peeta and Katniss!

(The Hunger Games, Chapter 4)

Yields 1 tart

> Crust:

2 tablespoons ice water

2 tablespoons chilled whipping cream

1 tablespoon vanilla extract

1½ cups all-purpose flour

1 teaspoon coarse kosher salt

1 teaspoon baking powder

1¼ cups (2½ sticks) cold unsalted butter, cut into pieces

> Filling:

½ cup chopped onion

¼ cup chopped green bell pepper

1 tablespoon butter

1½ cups fully cooked ham, cubed or shredded

6 eggs

½ cup milk

¼ cup heavy cream

½ teaspoon salt

½ teaspoon pepper

1 cup shredded Cheddar cheese

½ cup grated fresh Parmesan cheese

1. Combine ice water, chilled whipping cream, and vanilla extract. Set aside.

2. In a large bowl, combine flour, salt, and baking powder. Scatter butter pieces over dry ingredients. Using your fingertips, quickly pinch butter with flour mixture until butter is coarsely mixed in (you’ll have pieces of dough in varying small sizes; you should aim for the size of peas).

3. Add the ice water and cream mixture to dough. Mix in with hands or a wooden spoon until moist clumps form. Add more ice water if dough is still too dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill for at least one hour. Let soften slightly at room temperature before rolling out into tart pan.

4. Butter a 9” tart or springform pan with a removable bottom. Place softened dough in middle of pan and, using floured fingertips, spread out evenly across the bottom and up the sides of the tart pan, pressing lightly with your fingertips to ensure an even crust. Use your thumbs to press dough to the side of the pan. Make sure the dough on the side of the pan is evenly thick (otherwise you will have uneven baking).

5. Preheat oven to 375°F.

6. In a skillet, sauté onion and bell peppers in butter until tender and slightly browned. Add ham and let sit for five minutes, stirring occasionally. Remove from heat; pour evenly over dough in pan.

7. In a bowl, beat eggs, milk, cream, salt, and pepper. Stir in Cheddar cheese. Pour evenly over ham mixture. Be wary of overflow.

8. Sprinkle Parmesan cheese over top of tart. Bake at 375°F for 30 minutes or until knife inserted comes out clean.

Tips from Your Sponsor

In a time crunch? Never fear! You can skip Steps 1 through 3 by using a premade tart shell or, for a more buttery and flaky crust, use one 8-ounce package of refrigerated crescent rolls. Unroll the crescent roll dough into one long rectangle and press into the tart pan. You will likely have to patchwork the dough into the pan, so be sure to seal seams and perforations before adding filling.

FEARFULLY FRIED POTATOES

While most things related to the Capitol focus on opulence, this simple recipe yields a rich flavor, which makes it a great dish to help Katniss and Peeta transition from life in District 12 to the Capitol. This first breakfast is served on the train as it winds its way to the Capitol, an image that reinforces the idea of transition this recipe imparts.

(The Hunger Games, Chapter 4)

Yields 3 servings

2 tablespoons extra-virgin olive oil

½ cups cooked onion, diced

3 cups potatoes, peeled and boiled

Salt and pepper to taste

1. Heat olive oil in a large cast-iron skillet. Sauté onions until they are translucent. Add potatoes and cook until golden brown and warmed through.

2. Season with salt and pepper and serve.

Tips from Your Sponsor

While it’s not necessary to fry your potatoes in a cast-iron skillet, it’s recommended that you do so. A cast-iron skillet is an excellent addition to any kitchen. Its ability to withstand high heat and its excellent heat diffusion and retention make it a perfect choice for searing, frying, and braising.

HOT AND CRISPY HASH BROWNS

The Capitol is all about superficial change: people’s appearances change frequently, outfits change, and the decadent dishes that they eat change often as well. It’s quite likely that when Katniss and Peeta are given breakfast, there are a variety of potato options from which they can choose. While not the healthiest dish, this recipe makes for a hot and crispy meal that would make even the poised Effie Trinket loose her cool!

(The Hunger Games, Chapter 4)

Yields 4 servings

1 pound baking potatoes, shredded

¼ cup green onions, chopped

¼ cup all-purpose flour

¼ teaspoon cayenne pepper

1 large egg

1 cup vegetable oil (for frying)

Kosher salt and grated black pepper to taste

Hot sauce to taste

Tips from Your Sponsor

Not enough meat in this dish? Add bacon! Before preparing the potatoes, fry eight strips of bacon in a medium skillet until crispy. Then, crumble into tiny pieces and add to potato mixture before cooking.

1. Rinse shredded potatoes, then drain and squeeze or pat dry until all the moisture is out of the potatoes. Place shreds in medium bowl. Mix in onion, flour, cayenne pepper, and egg until evenly distributed.

2. Heat oil in large frying pan over medium heat. When oil sizzles, add potato mixture until it evenly coats entire pan. Let cook without stirring for 5 minutes or until bottom is brown, then flip and cook for an additional 5 minutes. Can be cut into more easily controlled pieces if wanted.

3. Remove from pan; drain on paper towels. Season to taste with salt, pepper, and hot sauce.

ORANGE MUFFINS WITH SWEET PRESERVES

No decadent breakfast at the Capitol would be complete without some options for those who wake up with a roaring sweet tooth! At this point Katniss does not seem all too impressed with the battercakes and their thick orange preserves, which, when you consider that she’d barely even tasted an orange when she arrived in the Capitol, tells us that she’s slowly becoming jaded by the lifestyle she’s forced to lead when living in the lap of luxury. While Katniss might dislike her sumptuous surroundings now, she’ll definitely miss them when fending for herself in the arena.

(The Hunger Games, Chapter 4)

Yields 12 muffins and 3 cups preserves

> Muffins:

2 cups all-purpose flour

¼ teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

½ cup white sugar

½ cup light brown sugar

2/3 cup orange juice

1 cup (2 sticks) melted butter

2 eggs

1 tablespoon melted butter

¼ cup dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

> Preserves:

1 cup orange juice

¾ cup white sugar

2½ cups orange marmalade

½ teaspoon ground cloves

½ teaspoon pumpkin pie spice

1. Preheat oven to 350°F. Lightly oil a muffin pan containing 12 regular-sized muffin cups.

2. Combine flour, baking soda, baking powder, salt, and both sugars in a large bowl. Stir in orange juice, 1 cup melted butter, and eggs.

3. Pour batter into 12 muffin cups.

4. Blend the 1 tablespoon melted butter, dark brown sugar, ground cinnamon, and vanilla extract. Sprinkle on top of each muffin. Bake in oven at 350°F for 25 minutes or until inserted toothpick comes out clean.

5. Meanwhile, for preserves, stir juice and sugar in medium saucepan over medium heat until sugar dissolves. Add marmalade, cloves, and pumpkin pie spice; bring to boil. Reduce heat back to medium for 5 minutes and then simmer on low until mixture is reduced to 3 cups, stirring occasionally for about 20 minutes. Cool. If storing, cover and chill in refrigerator. Best if made a day ahead.

Tips from Your Sponsor

This is a relatively unusual preserves recipe, as most such recipes involve taking the actual fruit (chopped or mashed), boiling it with sugar and water, and allowing the mixture to stand for at least eight hours. Though time consuming, on cold winter holidays such recipes might be fun to try! If you don’t have a local Greasy Sae to go to for possible preserve-making methods, grandmothers are often a wealth of knowledge when it comes to cooking!

FRUIT FRENZY

This fruit salad, placed by Capitol chefs on a bed of ice to keep it chilled—another luxury those starving in the Seam don’t have—can be made with a variety of fruit. This berry-heavy fruit recipe is loaded with antioxidants, and is perfect for serving in early summer when fresh berries are abundant.

(The Hunger Games, Chapter 4)

Yields 4–6 servings of salad

1 cup fresh blueberries

2 cups fresh strawberries

1 cup fresh blackberries

2 cups chopped fresh pineapple

Fresh mint leaves (optional)

1. Using a strainer, gently wash strawberries, blueberries, and then blackberries.

2. Cut stems off of strawberries. Mix all fruit together in a large bowl.

3. Serve alone or with yogurt. Garnish with mint leaves.

Tips from Your Sponsor

While a lot of fruit salad recipes use added sugar, these berries are sweet enough without. Also, if you’re tempted to use cantaloupe or any other sort of melon-type fruit, recognize that its soft texture causes a taste runoff that can overcome the overall taste of the dish.

A SUMPTUOUS SAUSAGE SUNRISE

Breakfast in the Capitol means a virtual cornucopia of sweet and savory options, including an assortment of delicious and tender meats that can be easily eaten. The ease with which food is now available stands in sharp contrast to the hunting Katniss usually has to do to get some protein. This sausage recipe, enjoyed by both Katniss and Peeta, employs diverse spices to give a unique edge to an otherwise bland breakfast staple.

(The Hunger Games, Chapter 7)

Yields 5 servings

2 teaspoons dried sage

2 teaspoons salt

1½ teaspoons ground black pepper

½ teaspoon dried marjoram

1½ tablespoons brown sugar

¼ teaspoon crushed red pepper flakes

1 pinch ground cloves

2 pounds ground pork*

Note: If using lean ground pork, you must be extra careful that it does not burn during frying.

Tips from Your Sponsor

For a more heart-healthy option, use 1 pound ground pork and 1 pound fresh ground turkey instead of the 2 pounds pork. This will cut the fat content of your sausage while maintaining the delicious taste!

1. In a small bowl, combine sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper flakes, and cloves.

2. Place the pork in a large bowl and add the combined spices. Using your hands, thoroughly mix the spices into the pork. Form into patties.

3. Place patties into a large, well-oiled skillet over medium-high heat. Fry for 5 minutes per side, until pork is no longer pink. Let cool for 1 minute, then serve.

SINFUL CINNAMON BUNS

When we first see these Sinful Cinnamon Buns, Peeta is dipping his in chocolate on the train to the Capitol. Later on, after she learns about Peeta’s past, Katniss does the same. The same action performed by both tributes illustrates how the two are slowly starting to act in unison and become a team.

(The Hunger Games, Chapters 4 and 7)

Yields 10 large or 15 medium-sized buns

1 teaspoon white sugar

1 (.25-ounce) package active dry yeast

½ cup warm water

½ cup milk

¼ cup white sugar

¼ cup (½ stick) butter

1 teaspoon salt

2 eggs, beaten

4 cups all-purpose flour

2 tablespoons ground cinnamon

1¼ cups brown sugar

1¼ cups (2½ sticks) butter

¼ cup (½ stick) softened butter

1. In a small bowl, dissolve 1 teaspoon sugar and the yeast in the warm (but not hot) water. Let stand about 10 minutes. It should reach a creamy consistency.

2. Warm the milk in a small saucepan until the milk bubbles; remove from heat. Mix in ¼ cup sugar, ¼ cup butter, and salt. Stir until melted. Let cool.

3. In a large bowl, combine the yeast mixture, milk mixture, eggs, and 1½ cups flour. Using a wooden spoon, stir until thoroughly combined. Add remaining flour ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes.

4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

5. In a small mixing bowl, combine cinnamon and brown sugar. Set aside.

6. While dough is rising, melt 1¼ cups butter in a small saucepan over low heat. Stir in 1 cup of the sugar mixture, whisking until smooth. Pour into greased 9” x 13” baking pan.

7. Turn dough out onto a lightly floured surface. Roll into an 18” x 14” rectangle. Brush with 2 tablespoons of the softened butter, leaving a ½” border uncovered; sprinkle with sugar-cinnamon mixture.

8. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining softened butter. With serrated knife, cut into 10–15 pieces; place cut side down in prepared pan. Cover and let rise for at least 1 hour or until doubled in volume.

9. Preheat oven to 375°F.

10. Bake in preheated oven for 30 minutes, until golden brown. Let cool in pan for 10 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Tips from Your Sponsor

If you find cutting the buns with a serrated knife difficult, try dental floss! Take a piece of floss, place it across the bread, and pull down on both sides. Presto—a cut piece of dough with no sticky knife to clean up!

CHEESE SOUFFLé FOR THE SPOILED SNACKERS

Soufflé need not remain a dessert dish. This cheese soufflé—just rich enough to be worthy of the Capitol—makes for the kind of lavish breakfast with which Katniss might become well-acquainted in the Capitol.

(The Hunger Games, Chapter 4)

Yields 8–10 servings

½ cup (1 stick) unsalted butter

½ cup all-purpose flour

22/3 cups whole milk

1 teaspoon kosher salt

½ teaspoon ground white pepper

6 large eggs

3 cups hard cheese (Parmesan, Romano, or Asiago), grated

¼ cup fresh mixed herbs such as parsley, chives, tarragon, or thyme, chopped

Tips from Your Sponsor

Many vegetable dishes can be turned into soufflés with the addition of a white sauce (butter, flour, and milk) along with some eggs. Try adding 1 cup of creamed spinach to this recipe for a spinach soufflé. Or serve this for brunch and add some crumbled bacon!

1. Preheat oven to 400°F. Butter a 2-quart baking dish and set aside.

2. Melt butter in a saucepan and whisk in flour to form a paste. Add ½ cup of the milk and whisk thoroughly to blend. Add the remaining milk and stir while bringing to a boil. Season with salt and pepper and set aside to cool.

3. Beat eggs in a separate bowl and whisk in the grated cheese(s) and mixed herbs. Pour into the cooled milk mixture. Then pour mixture into the buttered baking dish. Bake for 35–45 minutes or until the soufflé has puffed and is golden brown. Serve immediately.

MRS. EVERDEEN’S BREAKFAST OF MUSH

When indulging in her first breakfast in the Capitol, Katniss recalls her mom’s “breakfast of mush,” which here is made from hearty cornmeal, or its slightly thicker cousin, polenta. You can see that, while Mrs. Evergreen’s oatmeal might not be as decadent as the Capitol dishes, love outshines all other ingredients. As this recipe suggests, home is where the heart is.

(The Hunger Games, Chapter 7)

Yields 6–8 servings

1 cup small or medium grain polenta

3 cups cold water

2 cups whole milk

1 teaspoon sea salt

½ cup brown sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

Heavy cream to taste

Cinnamon to taste

1 cup fresh blueberries

Tips from Your Sponsor

Polenta really is just another form of “mush”! Eaten in Roman times by peasants, it was known as puls or pulmentum in Latin, which roughly translates to “gruel“ or “porridge“ today. It only recently has become something of a staple in high-end fancy restaurants, and even those restaurants must work hard to transform this technically bland cornmeal into a delicious dish!

1. Mix together in a small bowl polenta and 1 cup cold water.

2. In a medium-sized saucepan, combine 2 cups cold water and 2 cups whole milk. Bring to a low boil over medium heat. Stir to combine.

3. Once the milk and water mixture begins to boil add sea salt and stir. Still stirring, slowly add the polenta and water mixture; be sure to whisk out any possible lumps.

4. Lower the heat and simmer the polenta, stirring frequently, until the mixture has thickened. Depending on the coarseness of the polenta, this may take anywhere between fifteen and thirty minutes.

5. Once the polenta has thickened, stir in brown sugar, vanilla extract, and 1 teaspoon cinnamon.

6. Ladle polenta into bowls. Add heavy cream and cinnamon to taste. Top with fresh blueberries and serve.

SMOKED GOUDA GRITS

If chefs in the Capitol got their hands on Mrs. Everdeen’s Breakfast of Mush, chances are they’d take that simple recipe and turn it into something luxurious. Feel free to eat like a resident of the Capitol with this fancy recipe for grits.

(The Hunger Games, Chapter 7)

Yields 6 servings

1 cup quick-cooking grits

½ cup (1 stick) butter

8 ounces smoked Gouda, shredded

2 cloves garlic, minced

2 eggs

¾ cup whole milk

Tips from Your Sponsor

Grits are ground hominy. For this recipe, grits ground fine or medium-fine work best. Regular grits may be used in this recipe, too, as opposed to the quick-cooking variety. The smoked Gouda adds a new twist to classic Southern grits, but if you’re not a Gouda fan try using other cheeses for a different flavor, such as creamy Camembert, blue cheese, or Gruyère.

1. Preheat oven to 350°F. Lightly grease a 2-quart baking dish and set aside.

2. In a large saucepan, cook grits according to manufacturer’s directions. Remove from heat. Add butter and stir until melted. Stir in the cheese and garlic.

3. In a 2-cup measuring cup, beat the 2 eggs and add milk to measure 1 cup. Add to the cooled grits and stir to blend. Pour into greased casserole dish and bake for 40–45 minutes, until a knife inserted in the middle comes out clean. Serve hot.

APOCALYPTIC EGGS BENEDICT

An extremely rich dish, eggs Benedict is likely to be enjoyed by many inhabitants of the Capitol. So it stands to reason that when Katniss orders eggs for herself before training for the Quarter Quell, her simple request for “eggs” would be met by this lavish dish. The speed with which the eggs appear for Katniss can’t help but make you think of the work that goes into finding food in the Seam—and the wastefulness of the Capitol. It’s not a coincidence that wastefulness is what you think about right before Katniss heads out to the Quell.

(Catching Fire, Chapter 16)

Yields 4 servings

4 slices bacon

2 teaspoons white vinegar

4 eggs

1 cup (2 sticks) butter

4 egg yolks

1 tablespoon heavy cream

1 teaspoon cayenne pepper

¼ teaspoon salt

1 tablespoon fresh lemon juice

4 English muffins, split, toasted, and buttered

Chopped chives, for garnish

Tips from Your Sponsor

There’s no gray area when it comes to Eggs Benedict—you either love it or loathe it. If this recipe doesn’t make you fall in love with Eggs Benedict, try it with smoked salmon or over corned beef instead of bacon. Or substitute cooked spinach and you have Eggs Florentine!

1. In a skillet over medium-high heat, fry bacon until browned. Set aside.

2. Fill a large saucepan with about three inches of water; bring water to simmer. Pour in the vinegar. Carefully break the eggs into the water, and cook for around 3 minutes, until whites are set but yolks are soft. Remove eggs with a slotted spoon and keep warm.

3. Melt butter. Do not brown but let butter remain warm.

4. Using a blender, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half the butter in a constant steady stream. Add lemon juice using the same method, followed by the rest of the butter.

5. Place English muffins on plates. Top with bacon, then egg, then drizzle with cream sauce. Garnish with chives.

TRASH TATERS

In Catching Fire, Katniss must battle more dread and betrayal than she does in The Hunger Games. Before meeting the other experienced tributes during training, Katniss orders a smorgasbord of breakfast choices, including these Trash Taters, which are made with unrefined ingredients to remind Katniss of her own humble beginnings while emotionally and physically warming her up for the trials ahead.

(Catching Fire, Chapter 16)

Yields 4 servings

1 onion, chopped

1½ pounds lean ground beef

1 (10.75-ounce) can condensed cream of mushroom soup

1 (14.5-ounce) can drained French-style green beans

1 (32-ounce) package Tater Tots, thawed

3 teaspoons salt

3 teaspoons Italian seasoning

2 teaspoons garlic powder

3 teaspoons ground black pepper

Hot sauce to taste

2 cups shredded Cheddar cheese

1 (6-ounce) package French-fried onion rings

Tips from Your Sponsor

This is an everything and the kitchen sink type of recipe. If you have any vegetables lying around, such as red bell peppers, throw them in with the green beans for a delicious potato breakfast entrée!

1. Sauté onions until soft; add beef and cook until browned. Skim off any excess oil. Set aside.

2. Preheat oven to 350°F.

3. Spread mushroom soup and green beans at the bottom of a 9” x 13” baking dish.

4. Slowly add meat mixture to dish, then top with Tater Tots. Season with salt, Italian seasoning, garlic powder, black pepper, and hot sauce to taste. Top with 1 cup of Cheddar cheese. Add fried onion rings. Top with remaining Cheddar.

5. Bake at 350°F for 30–45 minutes, or until casserole is cooked through and brown at top.

PORRIDGE FOR THE POOR

In Spartan District 13, where there is no pleasure found in food and the motto is “waste not, want not,” porridge, or hot grains, is an understandable and efficient breakfast.

(Mockingjay, Chapter 3)

Yields 4 servings

1 cup rolled oats

2½ cups water

1 teaspoon salt

1 tablespoon raisins

2 bananas, sliced

2 teaspoons cinnamon

1 tablespoon light brown sugar

1 tablespoon white sugar

½ cup cold milk (optional)

2 teaspoons honey (optional)

Tips from Your Sponsor

Hearty and filling, porridge was traditionally served with meats and a variety of roots. In District 13, however, such accoutrements would be seen as frivolous.

1. In a saucepan, combine the oats, water, salt, raisins, bananas, and cinnamon.

2. Bring to a boil, then reduce heat and simmer until the liquid has been absorbed, stirring frequently. Add sugars.

3. Pour concoction into bowls, then top each with milk and honey.

CHEESY MEATY HASH BROWN CASSEROLE

The bizarre yet nonetheless helpful Tigris makes this casserole for Katniss’s team before their final showdown with the Capitol. This filling breakfast treat, when viewed in comparison to other breakfasts that Katniss has enjoyed in the Capitol, is symbolic of the current, depressed state of affairs in the city.

(Mockingjay, Chapter 24)

Yields 12 servings

1 (32-ounce) package frozen hash brown potatoes

8 ounces cooked, diced ham

8 ounces cooked bacon, crumbled

2 (10.75-ounce) cans cream of potato soup

¼ cup onions, chopped

¼ cup green bell pepper, chopped

¼ cup red bell pepper, chopped

1 (16-ounce) container sour cream

½ teaspoon nutmeg

2 cups shredded medium Cheddar cheese

1 cup shredded sharp Cheddar cheese

Tips from Your Sponsor

For a variation on this treat, try grated Parmesan baked on top of the casserole instead of sharp Cheddar cheese. Or, sauté 2 cups of flaked corn cereal in 1 cup butter and place that on top of your casserole for a crunchier bite!

1. Preheat oven to 350°F. Lightly grease a 9” x 13” baking dish.

2. In a large bowl, mix together the hash browns, ham, bacon, cream of potato soup, onions, bell peppers, sour cream, nutmeg, and medium Cheddar cheese. Spread evenly into prepared dish. Sprinkle with sharp Cheddar cheese.

3. Bake 1 hour in the preheated oven, or until bubbly and light brown. Serve immediately.

DON’T PUT ALL YOUR EGGS IN ONE BASKET: EGG AND SAUSAGE PIE

Not all pies need be sweet. This savory pie closely resembles a breakfast quiche, though it can be enjoyed for dinner, too. Such a simple hearty dish is likely known and cooked by Greasy Sae while caring for Katniss after the destruction of the Capitol. The food here would be familiar from Katniss’s youth and would comfort her.

(Mockingjay, Chapter 27)

Yields 8 servings

½ pound Italian sausage

1 tablespoon extra-virgin olive oil

3 eggs

1 (10-ounce) pack frozen chopped spinach, thawed and thoroughly squeezed dry

2 cups fresh mozzarella cheese, shredded

½ cup pecorino Romano cheese, shredded

1 cup ricotta cheese

1 teaspoon kosher salt

2 cloves garlic, minced

1 yellow onion, diced

1 teaspoon oregano

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 (10”) pastry for a double-crust pie

1 tablespoon water

Tips from Your Sponsor

This egg pie leaves you room to experiment. If you’re tired of Pecorino Romano try using Asiago or Manchego cheese. Mushrooms are also an excellent addition. Try serving with fresh salsa—the tomatoes greatly complement the eggs and spinach.

1. In a skillet, cook sausage with olive oil over medium heat until sausage is no longer pink; drain and set aside.

2. Separate one egg and set the yolk aside. In a mixing bowl, beat egg white with remaining 2 eggs. Add spinach, mozzarella cheese, pecorino Romano cheese, ricotta, salt, garlic, diced onion, and cooked sausage. Mix well. Add oregano, black pepper, and cayenne pepper.

3. Line a 10” pie plate with the bottom pastry. Add filling. Roll out remaining pastry to fit top of pie and place over filling. Trim, seal, and flute edges. Cut slits in pastry. Beat water and remaining egg yolk; brush over top.

4. Bake at 350°F for 60–75 minutes or until crust is golden brown and the juices are bubbling through the slits. Let stand for 15 minutes before cutting.

Prev Next

BREAKFAST OF CHAMPIONS

HEARTY HAM AND EGG TART

Yields 1 tart

Tips from Your Sponsor

FEARFULLY FRIED POTATOES

Yields 3 servings

Tips from Your Sponsor

HOT AND CRISPY HASH BROWNS

Yields 4 servings

Tips from Your Sponsor

ORANGE MUFFINS WITH SWEET PRESERVES

Yields 12 muffins and 3 cups preserves

Tips from Your Sponsor

FRUIT FRENZY

Yields 4–6 servings of salad

Tips from Your Sponsor

A SUMPTUOUS SAUSAGE SUNRISE

Yields 5 servings

Tips from Your Sponsor

SINFUL CINNAMON BUNS

Yields 10 large or 15 medium-sized buns

Tips from Your Sponsor

CHEESE SOUFFLé FOR THE SPOILED SNACKERS

Yields 8–10 servings

Tips from Your Sponsor

MRS. EVERDEEN’S BREAKFAST OF MUSH

Yields 6–8 servings

Tips from Your Sponsor

SMOKED GOUDA GRITS

Yields 6 servings

Tips from Your Sponsor

APOCALYPTIC EGGS BENEDICT

Yields 4 servings

Tips from Your Sponsor

TRASH TATERS

Yields 4 servings

Tips from Your Sponsor

PORRIDGE FOR THE POOR

Yields 4 servings

Tips from Your Sponsor

CHEESY MEATY HASH BROWN CASSEROLE

Yields 12 servings

Tips from Your Sponsor

DON’T PUT ALL YOUR EGGS IN ONE BASKET: EGG AND SAUSAGE PIE

Yields 8 servings

Tips from Your Sponsor

The Unofficial Hunger Games Cookbook