Tag Archives: eggs

Tartine with Eggs and Asparagus

How is everyone feeling after last week? Good because you behaved yourself and ate well? Or bad because you ate way too many cookies, along with anything else you could get your hands on? I’m in the second category and while I loved every little morsel that touched my lips, the guilt has set in and I’m not waiting for the calendar to hit January to get things back to normal. I got home from visiting my sister on Saturday and yesterday I decided no more cookies, no more chocolate, and no more throwing restraint out the window. I woke up and the first thing I did was go over to the produce stand and load up on fruits and veggies. I have found that when I commit to eating some kind of fruit or veggie with every meal or snack, I always do better. So now I have a loaded fridge and I’m feeling good going into this week. I’m starting it off right today with this Tartine with Eggs & Asparagus.

Asparagus, which is cooked until perfectly crisp and bright green, is partially chopped and added to eggs mixed with milk and Parmesan cheese. Thin slices of bread (I used leftover sourdough) is broiled until golden and toasted and then rubbed with garlic. Once the egg/asparagus mixture is scrambled to your ideal consistency, it is piled on top of the toast and garnished with the remaining asparagus tips. To keep the calories down, I used skim milk instead of whole milk and not as much Parmesan cheese. The best part of this open-faced breakfast sandwich in my opinion? The garlic! Just a little rubbed onto the toasted bread provides such a pleasant flavor to the eggs that I devoured this dish in an embarrassingly short period of time. Getting some veggies in with my breakfast feels like a step in the right direction – especially after eating cookies for breakfast last week.

IMG_5948

In a skillet, bring 2 inches of water to a boil. Salt the water, add the asparagus and simmer until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a large bowl of ice water; let cool and drain. Cut the top 4 inches from the asparagus spears and set aside. Thinly slice the bottom halves of the asparagus spears.

IMG_5941

Preheat the broiler or a grill pan over high. Cook the bread until toasted and charred in spots. Rub the toasts with the cut sides of the garlic clove. Drizzle with the EVOO and sprinkle with flaky salt.

IMG_5944

In a medium bowl, whisk the eggs, milk, thinly sliced asparagus and cheese. Season with pepper.

IMG_5942

In a large skillet, melt the butter over medium. Add the egg mixture and cook, stirring occasionally, until the eggs begin to firm up.

IMG_5943

Mound the eggs on the toasts and arrange the asparagus tips on top.

IMG_5945

IMG_5946

Additions: None

Omissions: None

Substitutions:

  • Skim milk
  • Sourdough bread

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Advertisements

Sausage, Gravy, and Egg Breakfast Sandwiches

I’m so happy to be home. I was in Chicago two weeks ago for vacation, which was much needed, and in Atlanta last week for work. There is just something so nice about coming home to your own space, your own stuff, and your own bed. I went to bed so early last night that it’s embarrassing, especially since it was a Friday night. I woke up this morning feeling good (despite the fact I’m battling a head cold) and couldn’t wait to get back in my kitchen after two weeks away. Most people don’t think to spend their Saturday mornings cooking but it’s one of my favorite things to do. This morning I was so excited to make myself something new with these Sausage, Gravy, and Egg Breakfast Sandwiches.

English muffins are filled with turkey sausage, scrambled eggs, and a light gravy flavored with fresh thyme, garlic and onion powders, and cayenne pepper. This isn’t your ordinary breakfast sandwich. You aren’t going to find this at your local coffee drive-thru. I’m a bit of a sucker for turkey sausage breakfast sandwiches (Wawa Sizzlis are my FAVORITE!) so this was a nice healthier alternative. The best part in my opinion? The thyme in the gravy. The gravy makes this a bit of a messy sandwich but if you are eating them at home, who cares? Lick that gravy off your fingers because no one is watching. I’m heading to a tailgate tomorrow morning so I might just wrap one of these up and take it with me. No one at the tailgate will care if I lick my fingers either.

IMG_5535

Divide sausage into 6 equal portions; pat each portion into a 3-inch patty (about 1/4 inch thick). Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add patties; cook 2 minutes on each side or until done. Transfer patties to a plate. Reserve drippings in pan.

IMG_5527

 Combine milk, flour, thyme, onion powder, garlic powder, salt and cayenne pepper, stirring with a whisk until smooth. Add mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until thick and bubbly. Remove from heat.

IMG_5529

IMG_5530

Heat a large nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add eggs; cook 4 minutes, stirring until curds form.

IMG_5531

Divide eggs evenly over bottom halves of muffins. Top each with 3 tablespoons gravy. Place 1 sausage patty and top half of muffin on each sandwich.

IMG_5533

IMG_5536

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Egg Salad Sandwiches with Bacon and Sriracha

Got some hard-boiled eggs leftover from Easter and are kind of sick of deviled eggs? Is that even possible? To be sick of deviled eggs? Not in my world. Deviled eggs, egg salad, or hard-boiled eggs simply sliced over some avocado toast – I don’t care. I’ll take them hard-boiled any which way. I eat deviled eggs so often throughout the year but I rarely think to make egg salad anymore. Probably because I can eat an entire bowl of egg salad with a spoon. Portion control? Ha! But I couldn’t resist trying these Egg Salad Sandwiches with Bacon and Sriracha.

Hard-boiled eggs are mixed with a combination of a little mayonnaise, plain non-fat Greek yogurt, bacon (I used turkey bacon), scallions, and Sriracha. The mixture is plopped on top of some arugula which adds yet another layer of vibrant flavor. (Don’t like arugula? Use spinach). I’m not typically a big fan of using yogurt in place of mayonnaise in most cases but here, it works. With the Sriracha and light oniony bite of the scallions, you can’t even tell the yogurt is in there. And bacon? Who doesn’t love bacon? This egg salad is insane. Sriracha and eggs work so well together that it doesn’t even seem right to not put them together. I ate my egg salad on seeded Jewish rye bread which packs yet another punch so I was in heaven. Thank goodness for Easter. It’s just another reason to make hard-boiled eggs. As if we need a reason.

IMG_3582

 Cook bacon in a medium pan over medium-high heat 3 minutes, until crisp or microwave per package directions. Remove bacon from pan or microwave; crumble. Place bacon in a large bowl. Stir in onions, mayonnaise, yogurt, Sriracha, salt and pepper.

IMG_3580

Gently stir in eggs.

IMG_3581

Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

IMG_3583

Additions: None

Omissions: None

Substitutions:

  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Sausage, Feta, and Kale Frittata

I know the holidays aren’t technically over but food-wise, for me they are. After being pretty good at home before heading to my sister’s in Texas before Christmas, I had one good day where I stayed on track, keeping away from the cookies and watching my carbs. But then, poof! The next day was all downhill. Cookie after cookie went into my mouth and I couldn’t stop for days. And then I spent the entire flight home eating ALL of the chocolate that was in my stocking because I wouldn’t let myself eat it when I got home. So now I am home and watching everything that I eat. This Sausage, Feta, and Kale Frittata will be a good start to my mornings this week while I get myself back on track.

Leafy kale, crisp red pepper, spicy turkey sausage and tangy feta cheese make up this frittata which is so easy and quick to prepare. Frittatas are such a great option for breakfast because they take no time to make, are easy to portion out, and are quick to reheat when you are on the go. This frittata has some of my favorite veggies but spinach, onion, asparagus, broccoli and any favorite cheese could be substituted. I’m happy to have this for breakfast each morning. Although eating those cookies for breakfast was pretty fun too.

IMG_2050

Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.

IMG_2043

Heat a 9-inch cast-iron skillet over ­medium heat. Sauté kale in olive oil until tender. Layer in sausage and bell pepper.

IMG_2044

Sprinkle with crumbled feta cheese.

IMG_2045

Carefully pour egg mixture over cheese.

IMG_2046

Cook over medium heat 5 to 6 ­minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.

IMG_2048

IMG_2058

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Savory Herbes de Provence French Toast with Chive Butter and Sriracha

Breakfast is what’s for dinner tonight. I can’t imagine not liking breakfast food. I can eat eggs at any time of day or night and often eat hard boiled eggs as a snack or scrambled eggs at dinner. Several months ago, after trying Sriracha mayonnaise, I decided to top a deviled egg with a few drops of Sriracha. I never looked back. That turned into me adding Sriracha to my scrambed, fried, or sunnyside up eggs as well. Just for kicks, I wondered what it would taste like to make a savory French toast and top it with Sriracha instead of syrup. You guys, I can’t even tell you how happy I am with this result: Savory Herbes de Provence French Toast with Chive Butter and Sriracha.

Herbes de Provence are added to the egg and milk mixture which coats thick slices of hearty bread. Cooked until golden brown, these slices are topped with a flavorful chive butter (I used I Can’t Believe It’s Not Butter Light and didn’t miss the extra calories!) and drizzled with as much (or as little) Sriracha as you want. The result is a mildly herby French toast with a buttery tang and spicy bite. The floral herbes de Provence can easily be replaced with dried thyme or oregano and you can definitely leave off the Sriracha if you’d like (but why would you?). For an even bigger oniony bite, use the chive butter to brown the slices if you desire. Everything about this French toast is savory and perfect for your next breakfast dinner. I’m ecstatic!

12

Savory Herbes de Provence French Toast with Chive Butter and Sriracha (serves 2)

  • 2 tablespoons butter, softened
  • 1 tablespoon chopped chives
  • 1 tablespoon butter
  • 4 slices hearty bread (such as French loaf or Artisan Wheat)
  • 4 eggs
  • 2 tablespoons milk
  • 1 teaspoon Herbes de Provence
  • 1/4 teaspoon salt
  • Sriracha

Combine the softened butter and chives in a bowl. Transfer to plastic wrap and keep in the refrigerator until ready to serve.

14

Over medium-high heat, add remaining 1 tablespoon butter to a large skillet. While butter melts, whisk together eggs, milk, herbes de Provence and salt in a shallow dish. Add one slice of bread at a time and soak, flipping frequently, until saturated with egg mixture.

9

Add 2 soaked slices to the hot skillet and cook until the bread is golden brown; flip and continue cooking, about 3-4 minutes per side. Transfer cooked slices to a plate and keep warm while cooking the remaining bread slices.

10

11

Garnish each slice of French toast with one pat of chive butter. Drizzle with Sriracha.

13

Huevos Rancheros Tacos

I hope everyone out there got a chance to spend the day with their moms or mom-figures yesterday. Or if you didn’t get to spend the day with them, I hope you at least got to reach out to them in some way. Mother’s Day is never easy for me and seems to get harder every year. I would give anything in the world to hug my mom one more time and tell her I love her. But since I can’t, I’m happy that I have my wonderful aunt who I can reach out to anytime I need to. In honor of her, yesterday I made these Huevos Rancheros Tacos.  These may not seem like typical brunch fare to some of you, but to my aunt and I, they totally are.

Corn tortillas are broiled with cheese and black beans before being topped with a fried egg, avocado and pico de gallo. This is such a quick and easy dish to make in a morning or even for a quick dinner. Since I’m all about eggs for dinner, this is something that is right up my alley. I chopped up regular tomatoes in lieu of the pico de gallo and left out the Mexican crema but still got all of the flavors of huevos rancheros I wanted. Since my aunt is in Chicago and I’m in Philadelphia, I ate this dish without her but told her about it when I called to wish her a Happy Mother’s Day. Every mom deserves a meal made for her.  Even if she’s not your mom.

DSC05073Preheat broiler to high. Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.

DSC05071

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set.

DSC05072

Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.

DSC05074

Additions:  None

Omissions:

  • Mexican crema

Substitutions:

  • Vine-ripened tomatoes for pico de gallo

Overall Rating: Love It

Source: Cooking Light magazine

Poached Egg and Arugula Salad Bruschetta

This might be a little embarrassing for me to admit but I’ve never poached an egg before. The primary reason for this, as I’ve mentioned before, is I didn’t start eating runny yolks until recently. Now that I’m really starting to understand the runny yolk goodness (or dippy egg as my friend calls it), there was no longer a reason to not attempt the poached egg. I really love Eggs Benedict but it’s the hollandaise sauce, not the poached egg, that makes me weary about making it at home. This Poached Egg and Arugula Salad Bruschetta is a perfectly simple recipe for a first-time egg poacher to try at home.

Fresh arugula is tossed with a simple shallot/Dijon mustard/white wine vinaigrette, draped over browned baguette slices and topped with crispy, crumbled bacon and a perfectly poached egg. The vinaigrette is light and the arugula’s peppery flavors pair so perfectly with the creaminess of the runny yolk and poached egg white. The bacon (I used turkey bacon) adds just another layer of flavor but vegetarians will be just as impressed with this even without the bacon. I’m a big brunch person and a big egg person but I honestly didn’t expect to love this dish as much as I do. I could easily eat this for brunch every weekend, hands down.

DSC04960

Combine shallots, oil, 1 tablespoon vinegar, mustard, salt, and pepper, stirring with a whisk.

DSC04954

Heat a grill pan over medium-high heat (or pre-heat broiler). Lightly coat both sides of each bread slice with cooking spray. If using grill, add bread to grill pan; cook 3 minutes on each side or until toasted. If using broiler, place bread on sheet pan and broil both sides until desired brownness (about 3 minutes each side).

DSC04953

Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat to medium; add remaining 2 tablespoons vinegar to pan. Break eggs into custard cups. When water cools to a simmer, gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.

DSC04956

DSC04957

Place 2 toast slices on each of 4 plates. Add arugula to oil mixture; toss. Arrange about 1 cup arugula mixture on each serving; sprinkle evenly with bacon.

DSC04958

DSC04959

Top each serving with 1 egg. Serve immediately.

DSC04961

Additions:  None

Omissions:  None

Substitutions:

  • Turkey bacon

Overall Rating:  Love It

Source: Cooking Light magazine

%d bloggers like this: