Best 6 Murrays Poor Mans Breakfast Recipes

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**Murray's Poor Man's Breakfast: A Culinary Journey Through Time and Tradition**

Murray's Poor Man's Breakfast is a delightful and hearty dish that has been enjoyed by generations. Its humble origins as a sustenance meal for those struggling during the Great Depression have transformed it into a beloved breakfast tradition, served in homes and restaurants alike. This versatile dish boasts many variations, each with its unique flavor and charm.

From the classic combination of fried potatoes, eggs, and onions to creative iterations featuring bell peppers, sausage, or cheese, Murray's Poor Man's Breakfast offers endless possibilities for culinary exploration. Whether you prefer a simple yet satisfying meal or a fully loaded breakfast extravaganza, this dish has something for everyone.

This article presents a collection of mouthwatering recipes that capture the essence of Murray's Poor Man's Breakfast. From the traditional recipe that stays true to its Depression-era roots to modern twists that add a contemporary flair, these recipes offer a culinary journey through time and tradition.

So, gather your ingredients, fire up your stove, and embark on a delightful adventure as you explore the diverse flavors and textures of Murray's Poor Man's Breakfast. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you towards creating a satisfying and memorable breakfast experience.

Let's cook with our recipes!

MURRAY'S POOR MAN'S BREAKFAST



Murray's Poor Man's Breakfast image

My Dad's famous for this one. Feedin' a family with 5 kids, when budgeting, this was a favorite, and being Irish, well, lets just say it was a nice change from potatoes! We make this with the yolk still runny, but if you like your eggs well done, crack the yolk just before turning them. Or scramble them first, and add some crumbled bacon, cheese, peppers and onions.... Endless possibilities!

Provided by 2Bleu

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 tablespoons butter, divided (or to taste. We love lots.)
2 slices bread, with a hole made in the middle to fit an egg yolk
2 large eggs
salt, to taste
black pepper, to taste

Steps:

  • In a large frying pan, melt half of butter over medium heat. Place the bread slices into pan, and crack an egg into the center hole.
  • Sprinkle with salt and pepper. Cook about 2-3 minutes depending on how well done you want your yolks.
  • Add remaining butter, and carefully flip over the bread with the egg center. Cook an additional 2-3 minutes.

Nutrition Facts : Calories 479.6, Fat 34.2, SaturatedFat 18.1, Cholesterol 433.1, Sodium 600.3, Carbohydrate 26, Fiber 1.2, Sugar 2.5, Protein 16.6

AMISH POOR MAN'S BREAD PIE



Amish Poor Man's Bread Pie image

just another recipe entry to try sometime..the recipe calls for 5-7 cups of milk..enough to bring ingredients to within 1/2" of top edge The hand written recipe I came across did not give specific baking time..so I am just guessing, since I had to enter something..will post a correction when I get a chance to try this..

Provided by grandma2969

Categories     Pie

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1 (8 inch) unbaked pie shells
15 ounces stale bread, crumbled
5 tablespoons granulated sugar
1 tablespoon flour
2 tablespoons ground cinnamon
5 cups milk

Steps:

  • Preheat oven to 375*.
  • Roll out and line an 8" pie pan.
  • Crumble the hard bread, (You will need enough bread to fill pie shell).
  • Add sugar, flour and cinnamon, sprinkling evenly over top of bread.
  • Fill pie shell with milk to within 1/2" of top edge.
  • Bake until the pie is firm in the middle and you don't see any juice in the middle.

Nutrition Facts : Calories 506.2, Fat 18.7, SaturatedFat 7.4, Cholesterol 28.5, Sodium 725.2, Carbohydrate 71.1, Fiber 4, Sugar 13.7, Protein 14

POORMAN'S BREAKFAST SKILLET



Poorman's Breakfast Skillet image

When I was growing up and when we didn't have much money, my Mom would make this for our Breakfast. It was't fancy, but it was good and filled our bellies. To make this even heartier, she would serve this on the side Buttermilk Biscuits and Pepper Gravy.Now this was a meal that would stay with you :)The time for peeling the...

Provided by Rose Daly

Categories     Meat Breakfast

Time 35m

Number Of Ingredients 7

1 1/2 c peeled,washed,and thinly sliced russet potatoes
1/8 c all-vegetable shortening
1/8 c thinly sliced sweet onion
1 1/2 oz diced spam or diced bolonga (can use more meat if desired )
3 eggs,well-beaten
1/2 tsp salt,or to taste ( may not need any with the spam
1/2 tsp ground black pepper,or to taste

Steps:

  • 1. Melt shortening in a 8 inch cast iron skillet over medium heat.
  • 2. When shortening is hot,but not smoking add potatoes and onions,sprinkle with desired amount of salt and pepper.
  • 3. Cover with lid,and cook until potatoes are slightly softened(about 10 minutes ).
  • 4. Remove lid, add meat then turn mixture over and replace lid and cook until potatoes are almost browned.
  • 5. Push potatoes to one side,add eggs and scramble eggs until desired doneness is almost reached.
  • 6. Just before eggs are fully cooked,push potatoes into eggs and finish cooking eggs until done. And Enjoy :)

MURRAY'S FRENCH TOAST



Murray's French Toast image

This is my (Bird's) favorite French toast recipe. Growing up with 4 siblings, my dad would make sugar-butter when there was no syrup in the house (hence 'Murray's', named after my dad). Some folks like it on pancakes, but for me, it's on French toast all the way! I even have a 'pattern' to how I eat it. I haven't tried it using Splenda yet, so I guess I need to soon, but then, this is not a 'diet-conscience' recipe. When we were real broke, and there was no money even for dog food, my dad would leave some egg mixture in the bowl, break up some bread in it, and the dog (and cats) ate too (we were always bringing home strays). :) My dad was the master of inginuity, making sure we all had full bellies!

Provided by 2Bleu

Categories     Breakfast

Time 10m

Yield 8 french toast

Number Of Ingredients 7

6 tablespoons butter, room temperature
6 tablespoons sugar
4 eggs
1/4 cup 2% low-fat milk
8 slices white bread
butter (for pan)
ground cinnamon

Steps:

  • SUGARBUTTER: Using the tines of a fork, mix butter and sugar in a small bowl. Do not beat (you should feel the granules of sugar in the butter). Set aside.
  • Beat eggs and milk in a bowl large enough to fit a slice of bread. Heat a small pat of butter in a large pan or griddle over medium heat.
  • When butter is melted in pan, dip 1 slice of bread into the egg mixture, flip over, then hold it over the bowl for a second or so to let excess egg drip off. Place into pan and sprinkle with a light dusting of cinnamon. Repeat with other slices (so as to fit on griddle or in pan, may need to do in batches).
  • Cook for 3-5 minutes until golden brown. Flip toast and cook remaining side to golden (sprinkle with more cinnamon if desired).
  • Place one toast each onto individual plates. Spread sugar-butter over one side (like buttering toast). Place another slice on top and repeat. Continue until you reach the desired stack amount and serve. I love to eat the crust off first, then dive into the center of soft french toast smothered in sugar-butter to divulge into at the end. A mouth-watering experience!

POORMAN'S BREAKFAST SKILLET



Poorman's Breakfast Skillet image

When I was growing up and when we didn't have much money, my Mom would make this for our Breakfast. It was't fancy, but it was good and filled our bellies. To make this even heartier, she would serve this on the side Recipe #141251.Now this was a meal that would stay with you :)The time for peeling the potatoes is included in the prep time.If you like you can add more meat.The amount of salt and pepper you use is up to you. Submitted to " ZAAR " on November 13, 2009.

Provided by Chef shapeweaver

Categories     Breakfast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1 1/2 cups peeled peeled washed and thinly sliced russet potatoes
1/8 cup of all- vegetable shortening (PLEASE DO NOT USE ANY OIL )
1/8 cup of chopped sweet onion (optional)
1 1/2-2 ounces diced Spam or 1 1/2-2 ounces bologna
3 eggs, beaten well
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Melt shortening in a 8 inch cast iron skillet over medium heat.
  • When shortening is hot but not smoking, add potatoes and onions ( if using )sprinkle with desired amount of salt and pepper.
  • Cover with lid and cook potatoes until slightly softened, about 10 minutes.
  • Remove lid, add meat and turn mixture over.
  • Cover with lid and cook about 10 more minutes.
  • Remove lid and cook until potatoes are almost browned.
  • Push potatoes mixture to one side, and add eggs.
  • Scramble eggs until desired doneness is reached.
  • Just before eggs are cooked, push potato mixture into the eggs, and finish cooking eggs.
  • Eat and ENJOY :).

Nutrition Facts : Calories 376.6, Fat 26.1, SaturatedFat 8.1, Cholesterol 331.9, Sodium 980.8, Carbohydrate 21.2, Fiber 2.6, Sugar 1.5, Protein 14.6

POOR MAN'S PUDDING



Poor Man's Pudding image

Originally known as 'Pouding Chomeur,' this is a favorite French-Canadian dessert that originates from the Province of Quebec. And for good reason - it is quick, easy, and oh so delicious!

Provided by Basking

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 9

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 tablespoon baking powder
½ cup white sugar
¼ cup vegetable oil
1 egg
1 cup milk
2 cups brown sugar
1 ½ cups hot water
2 tablespoons butter, melted

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour and baking powder together in a small bowl.
  • Beat the white sugar, oil, and egg together in a bowl until smooth. Stir in the flour mixture alternately with the milk. Pour into a 9-inch square pan. Dissolve the brown sugar in the hot water, then pour stir in the melted butter. Drizzle the syrup over the pudding.
  • Bake in the preheated oven until the pudding firms and becomes golden brown on top, about 40 minutes.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 60.2 g, Cholesterol 29.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 3.1 g, Sodium 159.6 mg, Sugar 43.7 g

Tips:

  • Use day-old bread: Stale bread is less likely to fall apart when soaked in the egg mixture.
  • Don't overmix the batter: Overmixing will make the pancakes tough.
  • Cook the pancakes over medium heat: This will help them cook evenly without burning.
  • Serve the pancakes with your favorite toppings: Butter, syrup, fruit, whipped cream, or powdered sugar are all great options.

Conclusion:

Murray's Poor Man's Breakfast is a simple, affordable, and delicious meal. It's perfect for a quick breakfast or brunch, and it's also a great way to use up leftover bread. With a few simple ingredients and a little bit of time, you can easily make this classic dish at home. So next time you're looking for a hearty and satisfying breakfast, give Murray's Poor Man's Breakfast a try.

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