Cooking Sherri: Breakfast with Sunny Anderson

Sherri needed help in the kitchen -- so we asked chef Sunny Anderson to come to her the rescue. Sunny is the host of Cooking for Real on the Food Network and offers real food for real life. That's just what Sherri needs! Here are a few of the recipes they whipped up:

Sunny's Smokey, Sweet, and Savory Omelet
Yield: 2 servings; Preparation time: 25 minutes; Cooking time: 10 minutes

4 tablespoons butter
6 eggs
1 teaspoon water
2 ounces smoked mozzarella, shredded or torn into pieces
1/2 cup sliced vidalia onions
2 strips bacon, cooked until crisp then chopped
1/4 cup frozen broccoli florets, thawed
Salt and freshly ground black pepper

In a saute pan on medium low heat add 2 tablespoons of the butter and onion slices. Season with a pinch of salt and freshly cracked black pepper. Cook on medium low while tossing here and there to insure the onions don't burn, but cook until golden and caramelized, about 20 minutes. Remove onions to a plate, wipe pan clean, add remaining 2 tablespoons of butter and return to medium heat. In a bowl add eggs and water then whisk briskly until eggs become frothy and bubbly. Pour eggs over melted butter and using a rubber spatula push the edges where the egg is setting towards the center of the pan while tilting the pan in the direction of your spatula. This will allow the eggs that are un-set or uncooked to spill into the reservoir created by pushing back the set eggs. Repeat this around the edges of the pan until the top of the eggs are mostly cooked through and no remaining egg is loose enough to fill the gaps.

Season the top of the egg with salt and pepper, to taste. Using an imaginary line through the center of the egg, top the half closest to you and the with caramelized onions, cheese, bacon and broccoli. Gently tilt the pan allowing the un-filled side of the egg to slide into the side curve of the pan, using your rubber spatula gently fold this flap over the other half of the egg with toppings and return to the heat for just a few minutes to melt the cheese. Serve immediately.

Sunny's Morning Muffins

1 cup strawberries, chopped
1 cup sugar, plus 2 tablespoons
1 1/2 cups all-purpose flour
Pinch ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 ripe banana, mashed
2 large eggs
1/4 cup canola oil
1 lemon, zested
1/2 pint blueberries
1 cup chopped walnuts

Special equipment: muffin tin and muffin liners

Preheat oven to 350 degrees f.

In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

PB&J Pancakes
Yield: 1 cup; Prep time: 5 minutes; Cook time: 15 minutes; Difficulty: easy

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup plus 2 tablespoons milk, plus extra if needed to thin
1/2 cup creamy peanut butter, melted
2 tablespoons oil
4 tablespoons butter
Blackberry syrup, recipe follows

Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with blackberry syrup.

Blackberry syrup:
2 pints fresh blackberries
3/4 cup sugar
1 cup water
1 lemon, zested

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

All recipes courtesy of Sunny Anderson.

^{Photo Credit: ABC}

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