Toad in a Hole- Midwestern Style

I know that Toad in a Hole means something completely different to people over in Europe where this recipe consists of sausages cooked in Yorkshire Pudding. But to most of us here in the Midwestern United States, Toad in a Hole is an egg that has been sautéed inside a slice of bread where a hole was removed from the center.  It is a simple dish, giving you that perfect dunking bread already there and waiting to be slathered in the runny yoke the moment a tine of your fork hits the egg.  It takes no time to make and is, well, wonderfully delicious.  Plus kids and adults always seem to get a kick out of it!

Toad in a Hole- Midwestern Style
2 slices bread per person
2 eggs per person
butter
salt and fresh ground black pepper to taste
fresh chives to garnish

Using a shot glass or a small biscuit cutter, cut a hole in the center of each slice of bread.  Butter both sides of bread as you would for a grilled cheese sandwich.  Be sure to butter the circles you just removed from the breads, they are great dippers for the runny eggs!

Place the bread into a nonstick pan  and "grill" at medium low heat until just golden.  Flip bread and very carefully break the egg into the hole.  The yoke should fill it nicely.  Season each egg with salt and fresh ground pepper to taste.  Allow to cook until you get the eggs to your preferred doneness.  I like to lightly cover my pan with foil to set the yoke just a bit more.  If you don't like a runny egg at all, just leave the foil on the pan to your perfection.  Carefully remove the Egg's in a Hole to each person's plate, garnish and enjoy!  Serve along side some fresh fruit and crispy bacon.

I  know there are all sorts of other names for this fun dish.  What do you call it in your neck of the woods?!

Hot Udon Peanut Noodles

You know how it is when someone talks about a particular recipe and from that point on you can't stop thinking about it?  Well that happened to me yesterday.  My sister was talking to me about how she made peanut noodles the night before and after that I had such a taste for them!  I felt like taking a little spin on my usual recipe. So this was a variation I threw together last night mixing up a little Pad Thai and the Cold Udon Noodle Salad I generally turn to.  It was delicious, satisfying and made for wonderful leftover today at lunch.

Hot Udon Peanut Noodles

For the Thai Peanut Sauce:
1 cup creamy or crunchy peanut butter
1/2 cup coconut milk
4 tablespoons warm water
5 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons rice vinegar
1-3 tablespoon hot chili sauce, like Sriracha
3 cloves garlic, minced
2 tablespoons fresh ginger, chopped OR 1/8 teaspoon dry ground ginger
chili flakes to taste

In a bowl, whisk all of the ingredients until smooth and creamy.

For the Noodles:

1 10 oz package of Udon Noodles (spaghetti or linguine would also work just fine)
3 tablespoons high-heat cooking oil

1/2 English Cucumber, cut into thin matchsticks (about 1 cup)

1 cup carrots, cut into thin matchsticks

1/2 onion, diced

2 eggs, beaten

1 large chicken breast, cooked and cut into thin strips

1 cup bean sprouts

1/2 cup shelled peanuts, chopped

In a large pot of lightly salted boiling water, cook the udon noodles for about 5-7 minutes or until tender. Drain and rinse the noodles under cold running water. Set aside.

In a wok or large saute pan over high heat, add just one tablespoon of the oil. When the oil is very hot, add the beaten eggs and swirl gently while it sets. Use your spatula to scramble the eggs and then remove from the wok.

Wipe down wok with a paper towel, return to high heat add the remaining oil, chicken, noodles and Thai Peanut sauce into the wok and stir continuously. Add bean sprouts and onions into the wok, stir for 1 minute.  Cover and let simmer about 1-2 minutes. Check at the 1 minute mark and if the noodles are still a bit stiff, cover and cook another minute. Add the carrots, cucumber, and the eggs back into the wok and toss.

Dish out, sprinkle some peanuts on top and serve with a wedge of lime and additional Sriracha for those who like to add a little extra heat.

I linked up my recipe here

 

Caramelized Onion Egg Scramble

Is there any smell more mouth watering then sauteed onions in butter? .... Mmmmmm.  Now take those little guys a bit farther and caramelize them.   Caramelized onions stirred into cheesy eggs.... ok, now this is crazy good!  If you are an onion lover like me, then you will go crazy for this egg scramble!  The slow cooking of the onions adds such a lovely sweetness to the eggs, making them completely addictive.  This isn't just for breakfast!  I feel like the time and love it takes to caramelize onions, also makes this special enough for a perfect "Breakfast for Dinner". 

Caramelized Onion Egg Scramble
4 eggs
4 tablespoons milk
1 tablespoon butter or margarine
1 small onion, diced
1 green onion, sliced
2 slices Sharp American Cheese, torn up
salt and fresh ground pepper, to taste
2 parsley sprigs, chopped for garnish

In a medium sized nonstick skillet over medium heat, melt the butter.  Add the diced onions and a pinch of salt.  Sauté until just beginning to turn brown.  Turn down heat to low and allow the onions to continue to caramelize, stirring occasionally.  

Wisk the eggs and milk together for two minutes, until frothy and even colored.  Turn the heat up to medium low, add eggs to skillet. Do not scramble right away. Just as they are beginning to set, using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute the runny parts. When eggs are almost done, add the green onions and sharp American cheese.  Season with salt and pepper. Cook until the cheese is melted.  Garnish with parsley.  Serve with toast points and if you are like me, a little hot sauce to spice things up!

Egg Muffins

So I am tired of the last few pregnancy pounds hanging onto my body for dear life.  Enough is enough already! I lost so much of the weight so quickly and it was awesome.  But now I am hovering at a plateau for the last few months and it is time to shake it!  I need something to boost up my metabolism and get everything moving so we have decided to start up South Beach Diet.  Not really all that thrilled about "dieting" but I have done low-carb a few times before and it really works quickly.  The nice thing with South Beach is that you don't need to stay altogether low carb past the first two weeks.  *phew*  I know many people that have had a lot of success with the diet, including my parents, so I am excited to see some positive changes in myself as well.  Wish me luck and I will share some of our favorites recipes along the way too.

There is an awesome blog, Kalyn's Kitchen, that is primarily all South Beach Friendly recipes.  You don't need to be on the diet to be able to appreciate her recipes.  Seriously, everyone could pretty much benefit by reduced carbs and increasing vegetables, whole grains and lean meats!  

After sleeping for 6-10 hours a night your body needs a serious recharge.  You need to break the fast that your body was doing while your were snoring away.  Hence the name breakfast.  These Egg Muffins are a wonderful start to your day.  Once you make a full batch you then have a quick breakfast for the rest of the week.  They have no flour, making pretty much carb free but also gluten free and high in protein.  Oh, and did I mention yummy?!

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Egg Muffins
recipe slightly adapted from Kalyn's Kitchen

12 Eggs
1/2 cup low fat 2% cottage cheese
1 (4 oz) can chopped green chili's
3 green onions, chopped
1-2 cups grated low-fat cheese (I used sharp cheddar, but any of your favorites will work great!)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout.  Add the cottage cheese, salt and pepper, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

60 Second Egg Sandwich

Breakfast is the single most important meal of the day!  You've heard it before, you know it's true. But how often are you running out the door thinking "I just don't have time!" You either end up going with out anything at all or you make that (usually) bad decision to grab a bite on the road.  But "Fast Food" doesn't have to be "bad for you food"!  What if I told you that you could have an amazingly delicious egg sandwich, full of protein, low in carbohydrates and only takes you 60 Seconds to make?!  It's true!

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60 Second Egg Sandwich
1 egg
1 slice cheese
1 slice tomato
a few leaves fresh basil
a smear of low fat mayo
1 sandwich thin
salt and fresh ground black pepper
nonstick cooking spray

Break one egg into a ramekin that has been sprayed with nonstick cooking spray.  Lightly give the yoke a little whisk with a fork.  You need to break the yoke slightly, otherwise it can explode in your microwave- you don't want that!  Season egg with salt and pepper and microwave on high for 60 seconds.  Now microwave times may vary, so depending on how "hot" your oven cooks and how firm you like your egg you may wish to decrease the time slightly.  I found in my microwave 45 seconds is perfect.  Remove ramekin with pot holders- these little guys get hot!

With the tip of your butter knife slide the egg out of the ramekin.

Smear half of your lightly toasted Sandwich Thin with a little mayo, top with tomato, fresh basil, egg and a slice of cheese.  And there you have it.  60 seconds (or less if you have a microwave like mine!) to a delicious, perfect egg sandwich.  There is absolutely no reason not to have time for breakfast again!

Be sure you play around with this!  Swap out the Sandwich Thin for an english muffin and the tomato and basil for a slice of Canadian Bacon and you've got yourself a 60 Second Egg McMuffin!  These guys are fast, fun and super versatile.

And if you are as crazy about these wonderful 100 Calorie Sandwich Thins as I am then be sure you come back on Saturday where I will share with you a fantastic recipe so you can make them yourself at home.  It's awesome!

Eggy Sandwich topped with a Spicy Black Bean and Tomato Guacamole

OMG. I just had one of the most delicious egg sandwiches. Ever. Scrambled egg topped with a spicy black bean and tomato guacamole, a slice of mild cheddar cheese, served on lightly toasted Italian bread. This was one of the best ideas I've had in a long time. I SO had to share!!  Go make this tonight- it will make a fantastic dinner!

Eggy Sandwich topped with a Spicy Black Bean and Tomato Guacamole
Makes 4 sandwiches

For the sandwich:
6 eggs
6 tablespoons milk
salt and fresh ground black pepper to taste
4 slices mild cheddar cheese
8 slices Italian bread, or any other soft yet crusty bread
freshly prepared spicy black bean and tomato guacamole (recipe follows)
1 tablespoon butter, plus a bit more to spread on toasted bread

In a large mixing bowl, vigorously whisk the eggs and milk together for about 2 minutes. This will make sure your eggs are light, fluffy and super yummy. The American Egg Board describes well beaten eggs as being "frothy and evenly colored". It takes about 2 minutes to get them like this. Everyone will ask you how you got your eggs so fluffy and pretty looking!

In a nonstick frying pan melt 1 tablespoon butter until the very last of it is just liquifying. Pour in the eggs. Do not scramble right away. Just as they are beginning to set, using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute the runny parts. Season with salt and pepper. Once cooked remove from heat.

While eggs are cooking, toast and butter your bread. Evenly distribute the eggs across 4 slices of buttered bread. Add one slice of cheese to the top of each egg. Dollop with a good amount of guacamole (I LOVE guacamole, so I used a lot. It was messy, but sooooo good!) Add the remaining slices of toasted bread, slice in half and enjoy!

Spicy Black Bean and Tomato Guacamole
1 Haas Avocado, roughly mashed
1 tomato, chopped
1 jalapeno, diced
1/2 medium red onion, chopped
the juice of half of one lime
1/2 can of black beans, drained and rinsed
a few dashes Tobasco Sauce
sea salt and freshly ground black pepper to taste

Combine all ingredients except the black beans and with a fork, roughly mash to combine.  Stir in the black beans.  Squeeze a little more lime juice on top to stop the oxidation process and keep the beautiful bright green color.

tip: If tomatoes aren't in season and are looking a little too "pink" for your liking, a can of diced tomatoes with green chili's is a great substitute for the tomato and jalapeno pepper (I really like the Ro*tel brand). You may wish to omit the Tobasco Sauce as well , as these can have a god kick to them . Be sure to taste the guac first to get the spiciness it to your liking.

"Good Morning Idaho"- Eggs Baked in Potatoes

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As soon as I stumbled across this recipe from Real Simple, I just had to try it!  It shouldn't be a surprise to anyone here how much I love eggs.  They are so comforting and delicious.  I'm already head over heels in love with my other baked eggs recipes.  There is the traditional recipe, Baked Eggs, and then there is the fancier (but just as easy!) Eggs Baked in Tomatoes with Prosciutto and Pesto.  This is the perfect addition to the list.  Plus it is all the best breakfast components in one delicious bite- eggs, bacon (or sausage) and potatoes.  Yum!  We enjoyed these as a dinner with a bowl of Roasted Red Pepper Bisque.  It was a lovely combination.  Jackson told me I should make his eggs like this from now on.  This has easily become his new favorite food.

While making these guys the name "Good Morning Idaho" popped in my head and I loved it!  I think it is the perfect name for the perfect dish.  They are very easy, with modest ingredients that you will probably always have on hand.  You need one large baking potato per person.  Rub them in olive oil, sprinkle the skin with coarse sea salt and puncture all over to avoid an explosion in your oven.  Roast at 400 degrees for 45 minutes.  Remove from the oven and allow to cool slightly so you are able to handle them. Once cool, carefully cut the very top of the potato off.  Sprinkle this little yummy bit with pepper and enjoy before moving on to the next step.  This is the bonus for being the chef *wink*

Now you want to take a spoon or a large melon baller and very, very carefully scoop out the insides of the potato.  You don't want to remove too much, because you'll want the potato as part of your meal too.  But you will need room to crack your egg in.  Sprinkle the insides of the potatoes with salt and pepper and add a pat of butter.

What do you do with all that potato you just scooped out?  Save it to make Potato Puffs of course!

While you are roasting your potatoes fry up some bacon or sausage until crisp.  Allow to cool and then chop into pieces.  I used prosciutto since I had it on hand, but any breakfast meat would be good.  Now you want to add some of your yummy ingredients to the inside of the potato bowl, being careful to leave enough room for the egg.  For these potatoes I used prosciutto, chopped green onion, finely chopped fresh rosemary and shredded cheese.

Now very carefully break one egg into the center of each bowl.  Sprinkle with additional cheese, herbs and meat.  Place into a rimmed baking dish and return to the oven at 350 for an additional 20-25 minutes, or until the whites of the egg have set and you have the yoke done to your liking.

Enjoy!

Potato Puffs

These cute little guys are the perfect little bite, super yummy and thoroughly addicting!  Go ahead and double this recipe because they will seriously fly off the plate.  My husband and 4 year old couldn't get enough of these guys.  We all agreed that we could eat a lot of them!

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Potato Puffs
2 large baking potatoes
1 egg
1/4 cup ham, chopped
2 scallions, chopped
handful shredded cheese of your choice (I used cheddar)
salt and pepper to taste

bake potatoes in oven until fork tender, about 45 minutes.  You can also "bake" them in the microwave using your Baked Potato setting if you don't have 45 minutes.  Scoop out the potato from the skins and discard skins (or save them and make Potato Skins!)

Add one egg to the potato and mix thoroughly.  Add remaining ingredients and stir to combine.  Grease mini muffin cups with Nonstick Cooking Spray, and scoop about a tablespoon of mixture into each cup. Sprinkle a little bit of more cheese onto each bite.  Bake at 350 degrees until nicely puffed, about 15-20 minutes.  Makes about 12-15 puffs.


**Don't forget to enter my Giveaway for a free cookbook Best of the Best Vol. 11: The Best Recipes from the 25 Best Cookbooks of the Year by the editors of Food and Wine Magazine and a vintage inspired apron!  Click {here} to enter! **

Huevos Rancheros

Huevos Rancheros stands for Ranch Style Eggs.  This is one of my most favorite meals of all time.  It is spicy, gooey and 100% satisfying.  It makes for a fun, non-traditional breakfast.  But I cook this for dinner all the time.  It is very fast meal, so you can easily make this at the end of a long day and have dinner on your plate in well under 20 minutes.

There are two ways you can prepare this dish.  You can cook a homemade salsa in your skillet, using fresh tomatoes, onions, jalapenos and cilantro- my favorite method.  But if you don't happen to have any of these ingredients onhand, but do have a jar of prepared salsa- use that!  I use this short-cut all the time.  especially in the months when the tomatoes in the grocery store look less then appetizing.  You really want juicy tomatoes.  So if they are too firm in the market or look too pink (you know what I mean), buy a good quality jar of salsa.

The whole basic concept of this recipe is you cook your salsa in a skillet (or heat up the jarred salsa) until simmering.  Then you very carefully slide an egg into holes you create in the salsa and poach them in the sauce until the tops become translucent, but still the yokes are runny.  Serve ontop of a warmed tortilla, top with a touch of cheese- and voila!  So easy, but really a crowd pleaser.

Huevos Rancheros 
serves two

4 eggs
2 tortillas (I prefer flour, but you could very well use corn)
freshly grated cheese (I used a cheddar and a montery jack)
1 Tbsp olive oil

For Ranchero Sauce (if using jarred salsa, skip these ingredients.)
3 large tomatoes, chopped. Do not drain. You want the juice and seeds. or or 1 - 15oz. Can Whole Peeled Tomatoes, undrained
1 yellow onion, chopped into chunks
1 jalapeno, seeds and ribs removed (you can keep the seeds and ribs if you want more of a kick. This is where the majority of the heat is located), diced
2 cloves of garlic, chopped
1/2 cup cilanto, coarsely chopped (parsely may be substitued if you don't care for cilantro)
2 Tbsp olive oil
salt and fresh ground pepper, to taste

Move oven rack into the middle position and preheat oven to 200°F. Place 2 ovenproof plates on rack to warm.

Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. One at a time, heat tortillas for about 30 seconds a side, until just starting to bubble. Flip and repeat. Once lightly warmed on both sides transfer to a plate in the oven to keep warm. Repeat with remaining tortilla. Loosely cover both plates so the tortillas don't dry out.

For the Ranchero Sauce: (if using jarred salsa skip down to the next step)
Over medium heat, add the olive oil to the same skillet you browned your tortillas in.  Add the onions, garlic and jalapenos and sauté until the onions become translucent.  Being careful not to burn your garlic. Add the tomatoes to the pan and simmer until the sauce reduces a bit and begins to thicken, about 10 minutes.   If your tomatoes don't seem juicy enough, add a little water at a time until you get a nice, salsa type consistency.  Once thickened add the cilantro, salt and pepper and combine.

If using jarred salsa, pour the salsa into your skillet and simmer over medium heat until it reduces a bit and begins to thicken.

Now is the fun part!  We are going to "poach" the eggs inside the salsa.  One at a time, make a hole inside the salsa about the size of a half dollar and very carefully break your egg into the hole. Repeat with remaining eggs.

Lightly pepper your eggs and let simmer in the sauce until the white become opaque and the yokes start to glaze over.  If your yokes are taking a little too long to set up, cover briefly, checking on them often.  You totally want a runny yoke for this recipe.  It makes the dish!

Once eggs are set up, remove your plates from the oven and discard foil.  Top each tortilla with a few spoonfulls of your cooked salsa.  Carefully using a large spoon, place two eggs per plate on top of the salsa tortillas.  Spoon a bit more salsa onto the eggs and sprinkle with grated cheese. Serve with Classic Black Beans or Black Beans and Corn on Rice (shown).  Enjoy!

Bacon and Cheese Quiche

As promised, here is another recipe from our last Girls Dinner night.  I already posted my Oven-Baked French Toast and now here is Bonnie's wonderful Bacon and Cheese Quiche.  I love, love egg bakes.  They are pretty simple, always look beautiful served for a brunch, and just by switching around some ingredients you have a very different tasting one each time.  Bonnie's recipe is classic, creamy, and the absolute perfect meal to make the next time you are entertaining friends.  

Bacon and Cheese Quiche
1 9 in. Pillsbury pie crust
1 T. butter
12 bacon slices, crumbled
1 bag mixed cheese
4 eggs
2 C. heavy cream
3/4 t. salt

Preheat oven to 425 degrees. Spread crust into pie plate or quiche plate. Spread crust with butter. Sprinkle bacon and cheese on crust. Beat eggs w/ rest of ingredients. Pour into crust. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let stand 10 min.

Eggs Baked in Tomatoes with Prosciutto and Pesto

Eggs Baked in Tomatoes with Prosciutto and Pesto
4 large tomatoes
4 slices prosciutto, sliced very thin
1 tablespoon basil pesto
4 large eggs
1/4 cup Asiago Cheese, grated (Parmesan Cheese would also be nice)
fresh ground black pepper

Preheat oven to 350 degrees.  Line a baking dish/cookie sheet with parchment paper or a silpat.  With a serrated knife, cut off the top of the tomato.  With a spoon, very carefully scoop out all of the seeds and internal membranes.  Please use care not to break through the side of the tomato.  Turn tomato upside down on a paper towel lined plate to drain for 10-15 minutes.  After 15 minutes brush insides of tomatoes with pesto and season with black pepper.  Wrap outside of tomatoes with prosciutto and secure with a toothpick.

Place tomato in prepared baking dish, and bake in preheated oven for 15 minutes, or until prosciutto is beginning to crisp and turn brown.  Very carefully break one egg into each tomato and top with grated asiago cheese.  Season with a bit more black pepper.

Return to oven and bake an additional 20-30 minutes until egg is set to your liking.  Serve warm with garlic toast for dipping and sopping up all the heavenly juices.

we served these with roasted vegetables and garlic toast

I was completely inspired to make this dish after reading September's Everyday Food.  Their recipe was slightly different, using fresh corn scrambled into the eggs.  They sounded and looked beautiful, but tonight I wasn't really in the mood for corn.  I was in the mood for the prosciutto I had in my fridge and the homemade pesto I can't stop adding to things.  So I decided to tweak the recipe slightly, and these were born.  And now I think I have found my favorite way to eat an egg.  I love how the tomato is the perfect little edible cup for the eggs and they went lovely with the pesto.  This was a perfect summer dinner, but would obviously be great for breakfast or a simple brunch with friends.

Egg Salad

Egg Salad
6 hard boiled eggs, finely chopped
1/4-1/3 cup mayonnaise
2 tablespoons minced onions (I prefer red onion. It gives a nice hint of color)
2 tablespoons minced celery
salt and fresh ground black pepper, to taste
pinch of curry powder (this MAKES the salad, so don't leave it out- trust me!!)
fresh dill and fresh chives, chopped

Combine all ingredients and refrigerate until cold.

Enjoy as a dip with crisp, fresh vegetables or served on a sandwich.

Breakfast Quesadillas

These are a favorite quick breakfast dish of mine.  You can play around with it, adding and subtracting ingredients to your liking.  I love the addition of green peppers and mushrooms.  

Breakfast Quesadilla

1 teaspoon extra virgin olive oil
1/2 onion, diced
1/4 cup cooked ham, diced
2 eggs, beaten with 2 teaspoons of milk and a dash of salt and pepper
1/2 cup shredded cheese (in this particular quesadilla I used a Mexican Blend)
2 flour tortillas (I love La Torilla Factory's low carb ones- so good and super soft)

Heat the olive oil in a small skillet over medium heat.  Add the onion and sauté until softened and become translucent.  Add the ham to the pan.   Pour in the beaten eggs and scramble, combining the onions and ham with the eggs.  Remove from the heat.

Since I like these very much, and enjoy having them for breakfast on a regular basis, I found that baking them in the oven results in a nice melty quesadilla minus the extra fat from frying them in a pan with butter.

Lay both tortillas on a cookie sheet and divide the egg mixture on half of each of the tortilla's.  Sprinkle cheese on top and fold the empty half of the tortilla over.  Bake in the oven until the bottom of the tortilla is crisp.  Carefully flip and bake an additional 2 minutes or until cheese is melted and the other side of the tortilla is crispy.  Cut in half and serve with a dollop of salsa or sour cream.

Pesto and Potato Frittata

4 eggs
4 teaspoons milk
salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
3 medium sized potatoes, chopped in a medium sized dice
half onion, chopped
1/3 cup pesto (today I used store bought, but I am excited to make this again with homemade pesto when my basil is bountiful in the garden)
two pieces bacon, cooked and chopped
two slices brick cheese cut into inch-wide strips
one small tomato, seeded and chopped
Pinch of thyme

Fry bacon, drain, crumble and set aside.  Preheat oven to 375 degrees. 

Meanwhile whisk eggs, milk, salt and pepper together until frothy and well combined, about 2 minutes.  In a medium sized skillet (be sure your skillet is nonstick AND ovenproof), combine the olive oil and butter.  When the butter is melted and bubbly add in your potatoes and onions.  Saute until lightly golden brown and a bit crisp.  

When the potatoes are done , remove about a 1/4 cup to reserve and use as garnish later.  Drizzle your pesto on top of the potatoes remaining in the pan and spread evenly over the onion, potato mixture with the back of a spoon.  Slowly pour your eggs into the skillet and let sit undisturbed until the sides begin to set.  Once set, sprinkle the tomatoes on top and place your cheese strips down, pressing gently into the eggs (they shouldn't be submerged, just combined a bit.)  Top with the thyme.  Place entire pan into the oven and bake until the eggs are set and the middle isn't jiggly.  If the cheese hasn't browned yet, but eggs are done, place under broiler for about 30 seconds, just to brown and bubble the cheese a bit.  Be sure to keep a very close eye on it. Depending on your broiler, it might not even take that long. 

Remove from oven and very carefully slide the frittata out of the pan onto a plate.  Slice, garnish with reserved bacon and crispy potatoes and serve.

"Food is not about impressing people.  It is about making them feel comfortable." ~Ina Garten

Baked Eggs

Creamy, dippy, and oh so lovely to look at.  This is a charming way to change up breakfast in your home.  

4 eggs (two for each ramekin)
1 tablespoon cream or half and half
1/2 teaspoon butter
freshly grated parmesan cheese
kosher salt and cracked black pepper to taste
2 slices bacon, lightly cooked

Preheat oven to 375.  In a teakettle, boil water to fill your baking dish. You are going to cook these in a water bath so the eggs cook more evenly throughout.  So you want to line a baking dish with a folded paper towel (so the ramekins don't slide around and also so they don't sit directly on the hot dish).  Butter the ramekins and season with salt and paper, place inside baking dish.  Fill each ramekin with 1/2 tablespoon cream.  When water boils, carefully pour the water into the baking dish so it comes up half the sides of the ramekins.  Place baking dish in the oven and cook until the cream starts to bubble a bit.  Remove dish from oven and coil your bacon around the sides of the ramekins.  (This is how my recipe suggests, but after eating this I think I would crumble the bacon on the bottom of the dish instead.  Once they were cooked it was a little tricky cutting the bacon with your fork.  You almost needed a knife). Very carefully crack your eggs into the ramekins, season with a little more salt and pepper, top with remaining cream a small dollop of butter and grated parmesan cheese.  Place back in the oven and bake for 7-10 minutes, or until the egg is opaque bit still jiggles slightly in the ramekin.  The egg will continue to cook once they are removed from the oven, so be careful not to overcook.  Serve with toast so you can sop up the creamy-wonderfulness of the eggs.

Cooking Note:
Today when I made these, I didn't have any half and half on hand nor real butter. So I tried them out using 1% milk and margarine.  And guess what, they were wonderful!  Sure they weren't quite as rich then if I used the full fat options.  But they were still completely creamy and delicious- and now a wonderful low fat recipe!  Awesome discovery!


**pay no attention to the tiny red dot on my egg.  It wasn't a bad egg, but merely a dot of food coloring.  I somehow got a dot of it in my butter when I made the cornflake cookies.  I have issues with food coloring.  I can never seem to keep it where it supposed to go, but instead on my fingers, countertop and now my butter.  

Scrambled Eggs with Feta and Green Onions

Scrambled Eggs with Feta and Green Onions

4 eggs
4 teaspoons milk (one teaspoon for each egg)
2 green onions sliced
2 Tablespoons crumbled feta
1 Tablespoon butter
Fresh ground black pepper to taste

In a large mixing bowl, vigorously whisk the eggs and milk together for about 2 minutes.  This will make sure your eggs are light, fluffy and super yummy.  The American Egg Board describes well beaten eggs as being "frothy and evenly colored".  It takes about 2 minutes to get them like this.  Everyone will ask you how you got your eggs so fluffy and pretty looking!

In a nonstick frying pan melt the butter until the very last of it is just liquifying.  Add the green onions and saute just until they are soft, but still retaining their bright green color.  Do not let them start to brown.  Pour in the eggs.  Do not scramble right away.  Just as they are beginning to set, using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute the runny parts.  This is a tip that I learned from watching Martha Stewart.  It really is the perfect way to cook the eggs slowly and still get a nice consistency.  When eggs are almost done, add the feta and season with pepper.  No salt is needed because the feta is salty enough.  Cook until the cheese is melted.