Baked Eggs with Crispy Hash Brown Crust One of the highlights of our winter brunch menu was this dish: Eggs topped with cheese, baked in a cast iron skillet, with a crispy hash brown crust hidden below. This one is much simpler than it looks. It’s really only three ingredients: potatoes, eggs, and cheese. I love recipes that use ingredients I almost always have stocked. The key to this one is pressing the freshly shredded potatoes between dish towels or layers of paper towels to get them as DRY as possible. After the first side is browned you flip the whole crust over to brown on the other side. I’ve made this multiple times over the past few weeks. Baked Eggs with Crispy Hash Brown Crust1 1/2 – 2 cups fresh shredded potato (about 4 medium sized red potatoes)1/2 tsp salt6 eggs3/4 cup shredded cheese (we used sharp white cheddar)2 Tbsp olive oil for cast iron skillet Shred the potatoes (I used my food processor to make quick work of this).
Crustless Broccoli-Cheddar Quiches Breakfast (or brunch or a light dinner) for one? In these individual quiches, broccoli gives the creamy cheddar and egg a nice crunch; eliminating the crust cuts down on baking time. Photography: Everyday Food, December 2004 Prep Time 10 minutes Total Time 50 minutes Serves 4 Ingredients Butter, for ramekinsCoarse salt1 package (10 ounces) frozen broccoli florets6 large eggs1/2 cup half-and-halfGround pepper1/8 teaspoon ground nutmeg3/4 cup shredded cheddar cheese (3 ounces)Crusty bread and mixed salad (optional) Directions Preheat oven to 350 degrees. © 2014 Martha Stewart Living Omnimedia.
Tomato, Zucchini and Fontina Frittata Recipe When you're trying keep a meal on the light side and cleanup to a minimum, frittata, the Italian version of an omelette, fits the bill perfectly. You can put just about anything you want in a frittata ~ ham or bacon, asparagus, leeks, artichokes, roasted peppers, etc. This is our favorite meatless combination - delicious, easy to prepare and suitable for brunch or a late night dinner. 1 tablespoon extra virgin olive oil1/4 cup onion, chopped1 clove garlic, very finely chopped1 medium zucchini, cut into 1/4-inch cubes1/2 cup red bell pepper, cut into 1/4-inch cubes1 medium tomato, peeled, seeded and cut into 1/4-inch cubes7 eggs, lightly beaten1/2 cup fontina cheese, cut into 1/4-inch cubesSalt and freshly ground black pepper Preheat the oven to 375°. Heat the olive oil in an ovenproof nonstick skillet over a medium heat (we find an 8-inch diameter pan works well). Add the onion, garlic, zucchini and bell pepper and sauté until soft and lightly browned, 6 to 8 minutes. Makes 4 servings
Mexican Baked Avocado Eggs | GI 365GI 365 I finally took the plunge and tried Avocado Baked Eggs – I mean, you see them everywhere so they must be good right? Well… they are, and they will speak to you of lazy Sunday brunches with too many cups of coffee followed by a walk in the park, (or is this just me?)! And… because I can never leave well enough alone, Avocado Baked Eggs became Mexican Baked Avocado Eggs with a fresh tomato salsa, and crumbled feta cheese. It all started with the leftover avocado that you get from scooping out a space for the egg. For some reason, it seemed weird to put in on top of the baked egg when it came out, so I turned it into a salsa, and I’m so glad I did! The freshness of the salsa is the perfect contrast to the richness of a baked avocado egg. For the avocados, use a paring knife to cut them in half and remove the pit. I used small eggs for this dish and they fit perfectly. For the salsa, cut the cherry tomatoes into quarters and place them in a bowl. Dig in and enjoy some breakfast decadence!
Baked Egg Potato Bowls If you are looking for a delicious, comforting and satisfying meal, then I think I might have something interesting for you today! These Baked Egg Potato Bowls are filled with the most delectable ingredients I can imagine – bacon, cheese and yummy green onions all combined inside a lovely baked potato. Well, all I can say to this is one big YES!And, psst, don’t tell this to anyone, but this meal is strongly man-approved. Just try to serve it to your beloved one and see what happens! 1. 3. 4. 7. 8. 9. 11. 12. Egg whites should be set and yolks soft. Serve warm. We enjoyed our Baked Potato Bowls with some very simple garlic yogurt dip. (This recipe was adapted from www.ourbestbites.com). Quiche with Broccoli and Bacon – Days of Flavour Sometimes there are these recipes which I think are delicious but which I don’t make often enough. Quiche is one of those recipes. I’m a fan of this particular recipe because it contains all sorts of goodies: Broccoli, onion, garlic, Gruyere, mushrooms and of course bacon, delicious bacon. This quiche fits a warm summer day very well because of it’s simplicity. It’s also very easy to save or take to a picnic or a party. The Gruyere cheese just adds a little more dimension to the flavours. Quiche with Broccoli and Bacon This delicious recipe for quiche is easy to save and maybe even better the next day. Author: Anne Recept Type: Main Course Aantal Personen: 4 Ingrediënten For the crust 3-6 tbsp cold water ¼ tsp salt 170 grams of flower 80 grams of margarine For the filling Instructies The crust Mix the flower together with the salt in a large bowl. The filling Modified version of this recipe
Peas and Crayons: Bell Pepper Pizzas I've always been one to justify my perpetual pizza kick by insisting pizza is a vegetable. If you put enough vegetables on something it, by default, becomes a vegetable... right? No? What if I make my pizza out of bell peppers? Hah! NOW pizza is a vegetable! Bell Pepper Pizzas Hand-held pizza with a healthy twist! ingredients: 1 large green bell pepper 1/4 cup pizza or spaghetti sauce 1/4 cup grated cheese a pinch of red pepper flakes a pinch of basil or parsley as many toppings as you can fit! instructions: Pre-heat your oven or toaster oven to 350 degrees Fahrenheit. so...how were they?! Fantastic! need a few more veggies for your face? Mom, What's For Dinner?: CREPES - gluten free I love crepes. I thought today I would suprise Taylor when she comes home for lunch with some yummy chocolate crepes. This is my first time attempting them gluten free. You can fill these with your favorite ingredients, from sweet to savory. 1 egg 3/4 cup milk 2 tablespoon melted butter 1 tablespoon sugar 1 tsp Vanilla 1/2 cup gluten free flour ( i use better batter, if your flour doesn't include xanthan gum add 1 tsp xanthan gum) In a mixer add all ingredients except flour and blend well for 2 minutes. Add the flour to the mixer and mix until just blended, about 30 seconds. The batter will quickly dry, and the moment it looses its shine, turn it over. When crepe has finished cooking, gently slide it out onto a plate.
Breakfast Quesadillas Breakfast Quesadillas I’m sharing a recipe today that you should *most definitely* feed your family for breakfast sometime soon: Breakfast Quesadillas! And I might even add that they’d make a good breakfast on a school morning too- they’re pretty easy to whip up. My son recently sat mesmerized watching a recipe video from one of my favorite people- Catherine McCord of Weelicious.com- and he immediately declared that we needed to make this for breakfast (we, meaning ME). It looked so good and so easy that I was definitely on board for this idea. Here’s a little how-to on how you make this recipe: Well beaten eggs are poured into a heated and buttered skillet. Place a flour tortilla over the cheese. Carefully place a plate over your skillet… and flip the skillet over so that the egg and tortilla are now on your plate. Then slide it back into the pan, tortilla-side-down. Add a bunch more cheese to this side of your egg too. Slide it onto a cutting board. Use a pizza cutter to cut it into wedges.
Baked Eggs in Bacon Baskets This is such a nice idea for breakfast/brunch for a crowd.It is so simple, makes 12 at a time and the baskets stays warm, unlike scrambled eggs which always seem to get cold when left on the plate. There are many variations of this recipe on the blogosphere. I've tried it 2 weekends in a row, and I find that this method worked best. I made them 2 ways, some scrambled with cheese, and others just baked with a soft center.We couldn't decide which way we liked them best. Spray a 12 cup muffin tin with PAM spray. Lightly cook 12 strips of bacon (or how ever many baskets you are making).Do NOT cook the bacon till crisp, but just enough to get rid of some of the grease. Coil your bacon slices around the wells of the muffin tin. Crack an egg and pour into the well.Sprinkle with salt and pepper. You can also whisk your eggs together and add some cheese, like a quiche, and pour this mixture into the bacon baskets. Use a spoon to remove the baskets and serve!
Eggs on Hash | Good Cooks Hi guys! It was an awesome weather yesterday and today, days to enjoy the spring with the kids, a relief after a continuous raining for the whole last week and the week before, which is good but not in kids spring break though. Hope it will not cool too much especially in April, as many are expecting, like what happened last 2 years when it snowed and made damage to a lot of trees and plants. Today’s the last day of the kids break. We tried to make it super fun. Fortunately, they had a pretty little camp with friends last week before the rain, but during the rainy day, there’s only one thing. Yesterday, we went for fishing to Falls River Lake, it is a nice large lake with a lot of camping and picnic areas around it. Anyway! Don’t limit this quick dish to weeknight; it makes a fabulous weekend brunch offering as well. In a large heavy skillet, on medium heat, add the oil, onion, and potato, season with salt and pepper, cover and let cook until softened, about 5 minutes. Like this: