Tag Archives: eggs

Chilaquiles

14 Mar

sometimes you just want something different for dinner… and this was it… tortilla chips, salsa, an egg ūüôā ¬†all delicious together!

DSC_7477

Chilaquiles
adapted from spoonforkbacon

Ingredients:
3 tablespoons extra virgin olive oil
1/2 sweet onion, diced
2 garlic cloves, minced
1 (4 ounce) can diced green chiles, drained
2 1/2 cups prepared salsa
1 1/2 cup low sodium chicken broth
14-15 ounces  tortilla chips
3-5 eggs
salt and pepper to taste
1/2 bunch cilantro leaves, roughly chopped
Directions:

1. Preheat oven to 375¬įF.
2. Place oil in a heavy bottom skillet and place over medium-high heat.
3. Saute onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes.
4. Stir in green chiles and continue to sauté for 2 minutes. Add salsa and broth and stir together.
5. Bring mixture to a boil and begin adding tortilla chips, a handful at a time, folding gently to coat every chip. Allow chips to soak up some liquid before adding more.
6. Repeat until all chips have been added and evenly mixed. Season with salt and pepper and gently fold together.
7. Crack eggs atop mixture, place in oven and bake for 12 to 15 minute or until all liquid has been absorbed and eggs have set.
8. Top with cilantro and serve immediately.

Advertisements

Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg

20 Mar

This came out tasty although I need practice poaching eggs :). This first attempt at poaching didn’t go so well! I also used quick/instant polenta so it only took a couple minutes to cook!

20140320-230708.jpg

Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg
adapted from thekitchn

4 cups water (or a mix of water and milk)
1 cup polenta
1 teaspoon salt
4 ounces (1 cup) goat cheese, shredded cheddar, or other cheese, plus more to serve
1/2 tablespoon olive oil
1 package chicken sausage, sliced into coins
3 cloves garlic, minced
1/8 teaspoon chili flakes, plus more to serve
1 cup cherry tomatoes, sliced in half
6 ounces baby spinach
1/2 teaspoon salt
4 eggs

In a 2- to 3-quart saucepan with a lid, bring the water to a rolling boil. Pour in the polenta while whisking continuously. Stir in the salt and continue whisking until the polenta has thickened slightly. Reduce heat to low and cover. Cook the polenta for 20 to 30 minutes, whisking vigorously every 10 minutes. The polenta is done when it is creamy, tastes tender, and has thickened into a porridge.

Remove the polenta from heat and stir in the cheese until the cheese has melted. Cover the pot and set aside until ready to serve.

When the polenta is about 10 minutes from finishing, prepare the topping. Heat the olive oil in a skillet and add the chicken sausage. Cook, stirring occasionally, until the sausage is browned and golden on all sides, 3 to 4 minutes. Add the garlic and chili flakes, and stir until fragrant, about 30 seconds. Stir in the cherry tomatoes and cook until the tomatoes are soft, 1 to 2 minutes. Sprinkle handfuls of the spinach over the pan, adding more as each handful begins to wilt. Cook until the spinach is wilted and silky, but still bright green. Sprinkle with salt and remove the pan from heat.

Fill a saucepan with about 2 inches of water and set over medium-high heat. Crack each of the eggs into a measuring cup and set near the stove. When the water comes to a rapid simmer, reduce the heat to low and slip the eggs into the water one at a time. Cook for 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove with a slotted spoon and transfer directly to polenta bowls.

Assemble the bowls while the eggs are cooking. Spoon polenta into the bottom of each individual serving bowl. Lay a scoop of the topping over the polenta. When the eggs are ready, transfer them to the bowls. Sprinkle with extra chili flakes or cheese and serve immediately.

Any leftover polenta will set as it cools, but can be stored and reheated for up to a week; stir a splash of milk or water into the polenta after microwaving to make it creamy again. Store leftover topping separately for up to a week. Poach eggs just before serving.

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

14 Mar

Husband and I had celebrated our 10 year anniversary this past New Year’s Eve. And to celebrate we had booked a trip to ice lam for March without our little people. Hence the lack of posting last week. Iceland was gorgeous! We had a great time and can’t wait to go back one day!

I made this a day or two before we left for out trip and it was delicious! I baked it a little too long so the eggs had set too much, but it was still really good! Yum!

20140314-185353.jpg

20140314-185405.jpg

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

Ingredients:
1 small onion, finely diced
1-2 tsp. olive oil, depending on the pan
1/2 tsp. ground cumin
1/4 tsp. chile powder
1 can (14.5 oz.) tomatoes with juice (preferably petite dice tomatoes)
1 can (15 oz.) black beans, rinsed and drained well
1 can (4 oz.) diced green chiles
4 – 6 eggs
1/4 – 1/2 cup grated mexican blend cheese
chopped cilantro for garnish (optional)

Instructions:
Preheat oven or toaster oven to 450F/230C. Spray either one large casserole dish, three medium gratin dishes, or six individual gratin dishes with olive oil or non-stick spray. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain while you saute onions.

Heat olive oil in a small frying pan with deep sides and saute onions about 2 minutes. Add ground cumin and Chile powder and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chiles to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.

Decide whether you’re making one large casserole with 6 eggs, 3 medium casseroles with 2 eggs, or 6 individual casseroles with 1 egg, and spray dishes with olive oil or non-stick spray. Spoon a small amount of the tomato-bean mixture in the bottom of each dish (use about half the mixture.) Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.

Bake the casserole or gratins about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. (Edit, this will take longer in a large casserole dish.) Remove dish(es) and change oven or toaster oven to broil (Be careful not to burn yourself!) Sprinkle cheese over the top and put dish(es) back in close to the broiler for 2-3 minutes, or until the cheese has melted. Be sure to remove while egg yolk is still soft.

Serve hot, with whole wheat flour tortillas to dip into egg. Also good with salsa and sour cream served with it.

Overnight Bananas Fosters French Toast

13 Apr

On mother in laws last morning of her visit with us I made this delicious breakfast! Yum. Bananas in a caramel sauce over French toast!! I do wish the caramel sauce had been saucier! But it was still yummy! Got the challah over at the breadsmith. If you’re local you should definitely try their breads! Especially the apple pie bread!

20130413-222721.jpg

Overnight Bananas Fosters French Toast
adapted from skinnytaste

ingredients

cooking spray
10 oz Challah bread, sliced 1 inch thick
6 large eggs
1-1/2 cups fat free milk
1 1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup white sugar
1/4 tsp salt

For the Banana Topping:
2 tbsp butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
4 medium ripe bananas, sliced

Directions:

Spray a 13 x 9-inch baking dish with cooking spray. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, milk, vanilla, 1/2 tsp cinnamon, sugar, and salt until combined well and pour evenly over bread. Cover and refrigerate at least 8 hours or overnight for best results.

Preheat oven to 350¬į F. and bring bread to room temperature.

Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.

Meanwhile while it’s baking, in a large deep saut√© pan melt light butter over low heat. Add brown sugar, cinnamon, and vanilla and stir until sugar is dissolved. Add a few drops of water if needed and let sauce simmer about 2 minutes. Add sliced bananas and remove from heat. Keep covered until french toast comes out of the oven.

When french toast is cooked, divide among plates and top with bananas. Enjoy!!

Eggs with Chickpeas, Spinach, and Tomato

21 Mar

I had nothing planned for dinner, so I started flipping through some recipes I had ripped out. This one caught my eye since I had all the ingredients and it looked interesting! This came out really good. We were surprised! Husband ate 3/4 of it leaving me only 1/4! Next time I’d make more! It was a quick and easy meal!

20130321-213111.jpg

Eggs with Chickpeas, Spinach, and Tomato
adapted from cooking light

Ingredients

1 tablespoon extra-virgin olive oil
3 tablespoons thinly sliced shallots (about 1)
1 teaspoon chopped fresh rosemary
Dash of crushed red pepper
1 garlic clove, thinly sliced
1/2 cup lower-sodium marinara sauce
1 (14-ounce) can chickpeas, undrained
2 cups fresh baby spinach
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 large eggs
2 ounces pecorino Romano cheese, shredded (1/2 cup)

Preparation

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots, rosemary, red pepper, and garlic; cook 2 minutes or until shallots are tender, stirring constantly. Add marinara and chickpeas; bring to a simmer. Stir in spinach, salt, and black pepper. Break eggs evenly over marinara mixture. Simmer gently for 15 minutes (do not stir) or until egg whites are almost set. Cover, and cook for 1 minute or until egg whites are set (yolks should still be runny). Sprinkle with cheese.

baked eggs with cheddar and potatoes

6 Feb

 

today included a trip to trader joes – and during that trip i bought a bag of red-skinned potatoes. ¬† most days i don’t have a plan for dinner — might have a general idea – but today my thoughts ranged from shrimp to pasta ¬†to gnocchi to nothing ūüôā ¬†i subscribe to a ton of cooking blogs and came across a recipe that looked interesting.. after emailing the husband to find out if he was ok with it for dinner and he was… this came out really good — next time i’ll definitely add bacon and some bell peppers… ¬† i did overcook the eggs a bit – but it was still good! ¬†sorry no picture — it looked like a big pile of slop on the plate ūüôā and i didnt think to take a picture in the skillet! sorry

 

Baked Eggs with Cheddar and Potatoes

adapted from foodnetwork

Ingredients

  • 3 tablespoons¬†butter
  • 1 1/2 pounds red-skinned potatoes, diced
  • 1 onion diced
  • 2 large¬†cloves garlic, minced
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 4 large eggs
  • 1 cup extra-sharp¬†cheddar, shredded (about 4 ounces)

Directions

Preheat the oven to 400 degrees F.

Melt the butter in a large, well-seasoned cast iron skillet over medium heat. Add the potatoes and onions and cook, stirring occasionally until tender and brown, about 15 minutes. Stir in the garlic, salt, and pepper, and remove from the heat.

Push the potatoes aside to make 2 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still runny, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it just melts, about 1 minute more. Serve immediately.

 

brown butter pasta

17 Sep

 

you’ve probably noticed i haven’t posted in awhile.¬† between a trip to montreal and the husband being away on a business trip ,¬† i havent been cooking.¬†¬† tonight the husband requested salty buttery pasta.¬† i think i found the perfect recipe.¬†¬† it tasted really good, but it was definitely a little too buttery/greasy.

 

 

Brown Butter Pasta Recipe

adapted from Leite’s Culinaria

Ingredients

  • Kosher salt, to taste
  • 1 box of linguine
  • 1 cup unsalted butter
  • 3/4 cup pine nuts
  • 4 eggs
  • Freshly ground black pepper, to taste
  • Freshly grated Parmigiano-Reggiano and nutmeg, to taste

Directions

1. Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, about 7-8 minutes. Set a strainer over a bowl; drain the pasta, reserving 1/2 cup pasta cooking water, and set aside.

2. Melt the butter in a 12-inch skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes. Using a slotted spoon, transfer pine nuts to a bowl. Working in two batches, crack the eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add pasta and half the pine nuts to skillet and toss until hot. Stir in some of the reserved pasta water to create a sauce, and season with salt and pepper.

3. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle pasta with remaining pine nuts, Parmigiano-Reggiano, and nutmeg.