Banana Tahini Smoothie
1 frozen banana
1 cup plain Greek yogurt
1/2 cup milk
2 tablespoons honey
2 tablespoons tahini
1/4 teaspoon ground cinnamon
1 pinch salt
4 large ice cubes
To make the smoothie, add the banana, Greek style yogurt, milk, honey, sesame paste, cinnamon, salt, and ice cubes to a blender. Puree until completely smooth and no ice chips remain. Serve cold.
Sausage and Egg Waffle Taco
10 frozen round buttermilk waffles
8 ounces Mild Country Sausage
6 eggs, lightly beaten
Syrup, optional
Preheat oven to 400°F. Place 5 waffles on microwave-safe plate. Microwave on HIGH 45 seconds or until waffles are thawed. Repeat with the remaining 5 waffles. Fold thawed waffles in half and secure with wooden picks. Place on baking sheet. Bake 5 minutes or until waffles are crisp. Remove from oven; set aside. Meanwhile, cook sausage in large skillet over medium-high heat 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Remove from skillet and keep warm. Reduce heat to medium. Add eggs to same skillet; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Remove wooden picks from waffles. Divide sausage evenly between waffles, top evenly with eggs. Drizzle with syrup, if desired.
Huevos Al Plato Cast iron
½ C. Butternut squash (or your favorite)
Extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
½ tsp. dried or fresh herbs (we use thyme or rosemary)
2 fresh farm eggs
¼ C. (1 ounce) Spanish chorizo, sliced (or substitute Portuguese or Italian sausage)
Pea tendrils, spinach, arugula to garnish (optional)
Crusty baguette
Heat oven to 350°. Peel squash and slice in half-moon-shaped pieces 1/4 inch thick. Toss the squash with olive oil, salt, pepper and herbs and place on a baking sheet. Roast for 25 minutes, or until tender. Grease a 6-inch cast-iron skillet (or small roasting dish) with olive oil. Crack the eggs into the skillet and add the roasted squash. Scatter the chorizo and add a pinch of salt to the yolks. Bake for about 10 minutes, or until the whites are fully cooked. Pay careful attention not to overcook the yolks. Remove pan from the oven and add fresh greens. Serve with crusty bread and enjoy. Serves 2 as an appetizer.
Make-Ahead Mini Spinach Frittatas
6 eggs
¼ C. Milk
5 oz. frozen Chopped Spinach, defrosted (can sub part or all for herbs)
2 scallions, thinly sliced
1 ¼ tsp. ground Turmeric
½ tsp. Kosher Salt
½ C. crumbled Feta Cheese
Preheat the oven to 325SF. Line 6 muffin cups with cupcake liners and generously grease the liners with oil or nonstick cooking spray. Crack the eggs into a medium bowl. Add the milk and whisk until combined. Drain the defrosted spinach well, pressing out as much of the liquid as you can. Add the spinach, scallions, turmeric, and salt to the eggs and whisk together. Add the feta and stir gently until just combined. Divide the egg mixture among the 6 muffin cups, filling them nearly to the top. I use a measuring cup with a handle for this. Bake the frittatas for about 30 minutes, until just firm at the top with no raw egg appearance. Remove the muffin tin from the oven. Cool for a few minutes, then run a knife around the edges to wedge the frittatas from the muffin tin. Serve warm, or allow the frittatas to come to room temperature before covering and storing in the refrigerator.
boost it: Swap out the spinach for 1 cup of any favorite cooked, diced vegetables, such as zucchini, bell peppers, or mushrooms.
make ahead: This recipe can be doubled easily. Keep leftovers in the fridge for up to 3 days, or wrap them in plastic, put them in a resealable bag, and store them in the freezer.
Crispy Lemon-Fried Eggs
4 T. extra-virgin olive oil
1 lemon, cut into thin slices, seeded
4 eggs
Kosher salt
Freshly ground black pepper for garnish
Heat a large cast-iron skillet or frying pan on medium-high. Once the pan is heated, add the oil and the lemon slices. Give the oil a few seconds to heat up. Once the oil starts to shimmer, carefully crack each egg and slide it out of the shell and into the pan, among the lemon slices. Hold the shell close to the oil to prevent splattering. Sprinkle the yolks with a pinch of salt and cook, tilting the pan and using a spoon to baste the tops of the eggs with the olive oil. Cook about 2 minutes, until the whites are puffed and set and the edges are browned and crispy. Remove the pan from the heat (or if you prefer a firmer yolk, flip each egg and cook until the other side is done, about 1 minute). Slide the eggs onto plates, pour the lemon oil over the tops, and season with salt. Use the lemon slices from the skillet as garnish.
Cheddar-Fried Eggs
Heat 1 tsp. butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes, sprinkling 1/4 cup finely grated sharp cheddar around the edges of the egg during the last 1 minute. Season with salt and pepper.
Egg Clouds
Separate 4 eggs; put all the whites in a medium bowl and put each yolk in separate small bowls. Add a large pinch of salt to the egg whites and beat with a mixer on low speed until stiff peaks form, 2 to 3 minutes. Dollop 4 large spoonfuls of the egg whites onto a parchment-lined baking sheet and make a well in the center of each. Bake the egg whites at 350˚ until firm and dry, about 6 minutes. Gently pour 1 yolk into each well. Continue to bake until the whites are just beginning to brown and the edges of the yolk are just set, 3 to 4 minutes. Sprinkle with flaky salt.
Creamy Baked Eggs with Pesto Butter
4 small shallow baking dishes and sprinkle each with 1 T. grated parmesan. Add 2 T. heavy cream and 2 eggs to each and season with salt. Arrange the dishes in a large baking dish and pour hot water into the baking dish so that it goes halfway up the sides of the small dishes. Bake at 325˚ until the egg whites are set but the yolks are still runny, 15 to 20 minutes. Top with pesto and red pepper flakes.
Egg, Ham and Brie Crêpe Pocket
Heat 1 tsp. butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes. Arrange a crêpe in a large nonstick skillet and layer 2 ounces sliced brie, 3 thin slices Black Forest ham, 1 tsp. dijonnaise and the fried egg in the center. Cook over medium heat for 30 seconds, then fold in the sides of the crêpe to form a square frame around the egg. Continue to cook until warmed through, 1 minute. Season with salt and top with frisée and chopped chives.
Parmesan Frico Fried Eggs
1/4 cup grated Parmesan (packed if grated on a Microplane)
2 large eggs
Kosher salt and freshly ground black pepper
Heat a nonstick skillet over medium-low heat. Add the cheese and spread to about a 5-inch round. Cook until the cheese is melted, about 30 seconds. Crack the eggs on top of the cheese and season with salt and a few grinds of black pepper. Cook undisturbed until the whites are set and yolks are still runny. (Flip if you want a firmer yolk).
Mini Pesto Potato Spinach Frittata
1 medium potato, diced
2 T. olive oil + more for greasing pan
1 cup packed spinach, chopped
½ cup grated cheddar cheese
6 eggs
¼ cup milk
1 ½ T. prepared pesto
salt and pepper to taste
Preheat oven to 375. In a pan, heat olive oil over medium-high heat. Add diced potatoes and cook for 10 minutes. Stirring occasionally. Meanwhile, whisk together spinach, cheese, eggs, milk and pesto. Add cooked potatoes to egg mixture. Scoop into a greased mini muffin pan. Bake for 20-24 minutes or until tops are slightly browned and eggs cooked through
Amazing Bacon, Onion & Fried Egg Toast
2 strips bacon, cut in half
1/4 yellow onion, sliced thinnish
1 large egg
1 slice bread
1/4 cup leftover Roasted Red Pepper Sauce, warmed up
Freshly ground black pepper (optional)
Cook the bacon in a large nonstick skillet until three-quarters of the way done. Push the bacon to one side, add the onion to the pan, and cook it in the bacon grease—two slices won’t make too much grease, so don’t freak out. When the onion has softened, slide the bacon and onion over to one side, and crack the egg into the remaining grease and cook… you know how. Toast the bread. When the egg is done, put the toast on a plate and top with the bacon, onion, and egg. Immediately add the red pepper sauce to the pan to heat it up, then drizzle over the egg. Maybe a few grinds of pepper.
Eitan Bernath’s PB&J Pancakes
6 ounces fresh raspberries, plus more for serving
1/4 cup grape jam
1 T. pure maple syrup
1 T. all-purpose flour
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
2/3 cup creamy peanut butter
1 1/4 cups full-fat buttermilk
1 large egg
2 T. pure maple syrup
2 T. unsalted butter, melted
1 tsp. pure vanilla extract
Nonstick cooking spray or coconut oil spray
Chopped salted peanuts, for serving
In a small saucepan, heat the raspberries, jam, and maple syrup over medium-low heat. In a small bowl, whisk the flour with 2 T. water until the flour is dissolved. Whisk the flour mixture into the raspberry mixture and cook, stirring occasionally, until the raspberries break down and the mixture is thickened, about 10 minutes. Remove from the heat and set aside. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. In a small microwave-safe bowl, microwave the peanut butter in 30-second intervals, stirring after each, until a thin, pourable consistency is achieved. In a medium bowl, whisk together the buttermilk, egg, 1/3 cup of the melted peanut butter, the maple syrup, butter, and vanilla. Pour the wet ingredients into the dry ones and fold until just barely combined, being sure not to overmix. Preheat the oven to 200°F and place a sheet pan inside. Spray a large nonstick skillet or griddle with cooking spray, then set it over medium heat. Using a measuring cup, measure 1/4 cup of batter, pour it into the skillet, and cook until the pancake top bubbles and the bottom is golden brown, about 3 minutes. (Cook as many pancakes as possible without crowding or touching.) Flip and cook until the other side is golden brown, another 2 minutes. Transfer to the sheet pan in the oven to keep warm while you make the rest of the pancakes. When all the pancakes have been cooked, remove them from the oven and top each with raspberry jam, the remaining melted peanut butter, fresh raspberries, and chopped peanuts. Serve immediately.
Perfect Soft Cooked Eggs with Buttered Soldiers
2 cold Eggs
2 slices whole grain Bread
Butter
S&P
Fill the bottom of a small saucepan with ¥2 inch of water. Turn the heat to medium-high and bring the water to a full boil. Quickly (though gently) set the eggs into the pan (using tongs if you prefer). Put on the lid and set a timer for 6 1/2 minutes. While the eggs cook, toast and lightly butter the bread. Cut into 1/2-inch-wide strips and put on a plate or plates. As soon as the timer rings, put the pan into the sink and run cold water over the eggs for 30 seconds to stop the cooking process. Immediately transfer the eggs to egg cups, if you have them, or small bowls. Serve with the buttered soldiers and season with salt and pepper, as desired.
Green & Whole Grains Scramble
2 tsp. EVOO
2 Scallions, thinly sliced, white and light green parts only
1 ½ C. packed roughly chopped chard, kale, or collards with tough stems removed
6 lightly beaten eggs
¼-1/2 tsp. Salt
2 T. Sour Cream
2/3 C. cooked Brown Rice, Farro, Barley or other whole grain
In a medium skillet, heat the olive oil over medium heat. Add the scallions and sauté until slightly tender, about 1 minute. Add the Swiss chard and continue to sauté until wilted and tender. Add the eggs and V4 tsp. salt, and scramble until nearly cooked, with some raw-egg appearance remaining. Remove the pan from heat and gently stir in the sour cream and rice until combined. The heat of the pan will warm the grains and finish cooking the eggs. Add another ‘A tsp. salt to taste, if desired.
Citrus & Seed Yogurt
1 C. Yogurt
2-3 slices (crosswise) Citrus (grapefruit, oranges, clementines or tangerines)
2 tsp. Mixed Seed Sprinkle
Top yogurt with citrus and seeds.
Thyme-Infused Ricotta, Preserved Lemon Salsa Bruschetta
4 cups (1L) full-fat milk
11/2 tbs apple cider vinegar
2 tsp thyme leaves
1 preserved lemon quarter, rind only, finely chopped
1 tsp salted capers, rinsed, chopped
1 Asian (red) eschalot, finely chopped
1 lemon, peeled, segmented
1 tsp finely chopped flat-leaf parsley
1 tsp finely chopped mint, plus extra to serve
1 tsp finely chopped oregano leaves
1 tsp thyme leaves
1/4 cup (60ml) extra virgin olive oil
Pinch cayenne pepper
Pinch ground white pepper
Grilled sliced sourdough bread
Extra virgin olive oil
For the preserved lemons, preheat oven to 110°C. Wash three 2-cup (500ml) jars and lids in hot soapy water, rinse, then dry well (alternatively, put through the hottest cycle of a dishwasher). Set lids aside and transfer jars to oven for 15 minutes. Remove from oven and set aside until cool enough to handle. Place lids in a saucepan of boiling water and boil for 5 minutes. Drain and set aside to air dry. Leave to cool to room temperature. Meanwhile, combine salt, fennel seeds, bay leaves, thyme and saffron in a large bowl and set aside. Bring a large saucepan of water to the boil, add lemons and top with a heatproof plate or lid smaller than the saucepan to keep lemons submerged. Simmer for 12 minutes or until softened slightly, then remove and stand to cool. Quarter cooled lemons and toss through the salt mixture until heavily coated. Tightly pack the lemon quarters into sterilized jars, dividing the salt mixture among the jars and topping up to the brim with lemon juice. Seal jars and store in a dark place for at least 3 months before using (store, chilled, for up to 3 years). To make the ricotta, combine milk, vinegar, thyme and a pinch of salt flakes in a heavy-based saucepan over low heat. Cook, stirring occasionally only until curds begin to form. Keep cooking (without stirring) until temperature reaches 85°C on kitchen thermometer. Remove from heat and stand for 15 minutes to cool. Line a fine sieve with muslin or a clean cheese cloth and, using a slotted spoon, transfer curds to sieve to strain (use strained whey in other recipes, or you can drink it chilled. Ricotta can be served warm, or it can be stored, covered and chilled, for up to 3 days). For the preserved lemon salsa, combine all the ingredients in a bowl, then stand for 1 hour for flavors to develop. To serve, top the sourdough with the ricotta and lemon salsa, scatter over extra mint and drizzle with oil.
Eggs Poached on Sweet Peppers & Onions
¼ cup olive oil
2 sweet red peppers, sliced
2 medium onions, sliced
2 large tomatoes, peeled, seeded, and coarsely chopped
2 T. chopped fresh basil or 1 tsp. dried
Salt and freshly ground black pepper
8 large eggs
½ cup grated Parmesan cheese, for garnish
2 T. chopped flat-leaf parsley, for garnish
In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes. Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations. Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6 to 8 minutes. Season with salt and pepper and sprinkle with the Parmesan and parsley. Serve promptly.
Uncle Sam’s Sangria
1 bottle dry white wine
2 cups fresh blueberries
1 cup fresh raspberries
1 cup apple juice or white grape juice
1 pound fresh strawberries, sliced
3–4 thin slices pineapple or Granny Smith apple
1 bottle prosecco (or other dry sparkling white wine)
Using a small, star-shaped cookie cutter, cut small stars out of pineapple or apple (pears work too) to get the “white” in the red, white and blue and for extra visual whimsy with this sangria version. Mix all ingredients together, except for the stars and sparkling wine, and let sit overnight or for 4 hours in the refrigerator. Stir in the fruit stars and sparkling wine just before serving.
Monte Cristo Breakfast Casserole
1 (16-oz) loaf French bread
⅓ cup honey mustard dressing
20 slices Canadian bacon
20 slices very thin Swiss cheese slices (Sargento’s)
8 eggs
2 C. half-and-half
1 cup milk
2 T. sugar
1 tsp. vanilla
Powdered sugar
Raspberry jam
Slice French bread into 20 slices, 1-inch each. Brush both sides of bread slices with honey mustard and arrange the slices in the baking dish in 2 rows, overlapping the slices. Place one slice of cheese and one slice of Canadian bacon between each slice of bread. Whisk together eggs, half-and-half, milk, sugar, and vanilla. Pour over bread slices. Cover with plastic wrap or foil and refrigerate overnight. Preheat oven to 350ºF. Remove casserole dish from refrigerator and uncover. Bake uncovered for 45 to 55 minutes, until slightly puffed and eggs are set. Sprinkle casserole with powdered sugar and top with raspberry jam, if desired.
Watercress and Poached Egg Toast
2 Slices of Whole Grain Bread
2 Island Fresh Eggs
8 – 10 Sprigs of Fresh Watercress
Salt and Pepper to Taste
Lemon
Olive Oil
1 Whole Garlic Clove
Brush the bread with olive oil and toast on an open face grill. Rub the surface of the toast with cut garlic clove, then cut diagonally, and set aside. Poach the two eggs and remove them from water using a slotted spoon. Drain on a clean, dry towel. Dress the watercress with olive oil, a squeeze of lemon, and salt and pepper to taste. Arrange toast on a plate, add the watercress and poach eggs. You can also add sliced avocado, fresh tomato, a dollop of plain yogurt, or even sliced strawberries.
Bacon, Egg, and Hash Brown Casserole
10 slices bacon, chopped
4 cups frozen diced potatoes with peppers and onions, thawed
1 (10-oz) pkg spinach
1 (4-oz) pkg gluten-free seasoned croutons
10 large eggs
½ cup heavy cream
½ cup sour cream
1 tsp. garlic salt
1½ cups shredded colby-Jack cheese
Preheat oven to 375°F. Cook bacon in a 12-inch cast-iron skillet over medium heat 6 to 8 minutes or until crisp. Remove bacon from skillet, reserving 2 T. drippings in skillet. Add potatoes to hot drippings; cook, stirring occasionally, until potatoes are browned and tender. Gradually stir in spinach until wilted. Sprinkle with croutons. Whisk together eggs, cream, sour cream, and garlic salt in a large bowl; pour over croutons. Sprinkle with cheese and bacon. Transfer skillet to oven and bake 25 to 30 minutes or until center is set.
Beef and Scalloped Potato Casserole & Romaine Salad
1 ½ lb ground beef
1 cup chopped onion
2 T. all purpose flour
1 cup less sodium beef broth
1 cup shredded mozzarella cheese
1 (4.7-oz) pkg scalloped potatoes
2 cups boiling water
⅔ cup milk
1 T. butter
1 (10-oz) pkg chopped romaine lettuce
1 pint grape tomatoes, halved
½ cup balsamic vinaigrette
Preheat oven to 450°F. Cook beef and onion in large skillet over medium heat 8 minutes or until beef is browned and crumbly. Drain and return to skillet. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth; cook until mixture is slightly thickened. Spoon beef mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with cheese. Arrange dry potatoes from box over cheese. Whisk together boiling water, milk, butter, and cheese seasoning packet from box in a bowl. Pour mixture over potatoes. Bake 20 minutes or until potatoes are golden brown and crisp. Toss together all ingredients in a large bowl
Bacon and Potato Breakfast Casserole
1 (16-oz) pkg bacon, chopped
1½ lb Yukon Gold potatoes, peeled and cut into ½-inch pieces
1 (8-oz) pkg sliced mushrooms
2 cloves garlic, minced
1 (10-oz) pkg baby spinach
4 green onions, thinly sliced
1 cup shredded Swiss cheese
12 large eggs
½ tsp. salt
½ tsp. pepper
Preheat oven to 350°F. Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 4 T. drippings in skillet. Cook potatoes in hot drippings in skillet over medium-high heat 8 to 10 minutes or until potatoes are browned and tender, stirring occasionally. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish. Add mushrooms and garlic to skillet; cook 5 to 6 minutes or until mushrooms are browned and tender. Gradually add spinach, stirring until wilted. Spoon mushroom mixture over potatoes in baking dish; sprinkle with green onions, bacon, and cheese.
Whisk together eggs, salt, and pepper in a bowl until blended. Slowly pour egg mixture over cheese in baking dish. Let stand 15 minutes. Bake 40 to 50 minutes or until center is set. Let stand 10 minutes before serving.
Cheddar-Avocado Breakfast Melts
2 whole wheat English muffins, halved lengthwise
2 tsp. butter
6 large eggs, lightly beaten
⅛ tsp. salt
⅛ tsp. pepper
1 avocado, sliced
4 ultra-thin slices Cheddar cheese
2 T. finely chopped chives
Preheat broiler. Arrange muffin halves, cut sides up, on a baking sheet; broil 2 minutes or until lightly toasted. Melt butter in a nonstick skillet over medium heat. Add eggs to skillet; cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set. stir in salt and pepper. Spoon eggs over muffin halves; top with avocado and cheese. Broil 1 minute or until cheese is melted. Sprinkle with chives.
Mushroom, Chive and Cheddar Waffles
1 cup all-purpose einkorn flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs, separated
1 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1 cup grated aged Wisconsin Cheddar cheese
3/4 cup diced cremini mushrooms
1/3 cup diced chives
Calabrian chili peppers in oil (optional)
Maple syrup or honey (optional)
In a small bowl, combine the flours, baking powder, and salt. Set aside. In a medium bowl, whisk the egg whites by hand or with a mixer until soft peaks form. Set aside.
In a large bowl, whisk together the egg yolks and buttermilk. Gradually add the dry ingredients to the egg yolk-milk mixture until combined. Slowly add the butter to the mixture and whisk until fully incorporated, then add 3/4 cup of cold water and whisk just until combined. Do not overmix the batter. If your batter is too thick, add more cold water, 1 tablespoon at a time, until it has a consistency similar to honey. Add the cheese, mushrooms, and chives, then use a rubber spatula to gently fold them into the batter. Finally, add the reserved egg whites and again gently fold them in until your batter is fully combined. Heat your waffle iron. Cook the waffles according to the waffle maker’s directions. For a spicy addition to this savory dish, top each waffle with 1 finely chopped Calabrian chili and 1/4 cup of maple syrup (if using). Serve immediately.
Berry Bulgur Breakfast Bake
1 T. butter or flavorless oil 14 g
3 ripe bananas sliced
2 ½ cups frozen or 1 ½ cups thawed mixed berries 12 oz, 340 g
½ cup fine or medium grind bulgur 94 g
½ cup rolled oats 67 g
3 T. brown sugar 25 g
¼ tsp. salt 1.5 g
1 tsp. cinnamon 2.6 g
2 cups milk 473 mL, whichever variety you prefer
2 eggs
1 tsp. vanilla extract 5 mL
½ cup coconut flakes 20 g, optional
Heat butter or oil over medium/high heat in a cast iron skillet (if possible) or large frying pan. Add sliced bananas and cook about 3 minutes on each side, until bananas begin to brown and caramelize. Remove from heat. If you have a cast iron skillet, we’ll bake this right in the skillet. If you do not, grease a medium-sized baking dish and transfer bananas into the dish. Evenly layer thawed berries onto the bananas. In a separate bowl, mix bulgur, oats, brown sugar, salt, and cinnamon. Pour evenly over berries. In a separate bowl, mix milk, eggs, and vanilla. Slowly pour evenly over bulgur mixture. Sprinkle coconut flakes over top. Bake at 375 degrees F (190 C) for 45 to 60 minutes, until top is lightly browned. Enjoy warm or cold, drizzled with honey or topped with a dollop of Greek yogurt and fresh berries.
Fresh Herb and Cream Cheese Scramble
10 large eggs
1/4 cup milk (not nonfat)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter (1/4 stick)
2 ounces cream cheese, cut into small pieces
1/4 cup coarsely chopped fresh herbs, such as dill, chives, parsley, chervil, or a combination
Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside. Melt the butter in a large nonstick frying pan over medium-low heat until foaming. Pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Scatter the cream cheese pieces over the eggs and gently stir to combine. Let sit again until the edges start to set, then spread back into an even layer. Repeat, pushing the eggs from the edges into the center every 30 seconds, until the eggs are almost set and the cheese is melted and combined, for a total cooking time of about 4 to 5 minutes. (The top of the eggs should still be slightly wet.) Remove the pan from the heat. Sprinkle in the herbs and gently stir to combine. Serve immediately.
Creamy Herb Scrambled Eggs on Whole-Grain Toast
8 large eggs
½ tsp. salt
¼ tsp. pepper
2 tsp. olive oil
3 oz ⅓-less-fat cream cheese, cut into small pieces
1 T. chopped green onion
2 T. chopped fresh basil (or use 1 tsp. dried basil)
4 (1-oz) slices whole-grain sandwich bread, toasted
Whisk together eggs, salt, and pepper. Cook in hot oil in a large nonstick skillet over medium heat, without stirring, until eggs begin to set on bottom. Sprinkle with cream cheese, onion, and basil. Cook, stirring constantly, until eggs are thickened and set. Serve over toast.
Chorizo and Cheese Scrambled Eggs
½ lb ground chorizo sausage
1 clove garlic, minced
1 T. olive oil
8 large eggs, lightly beaten
½ cup freshly shredded Cheddar cheese
¼ cup chopped fresh cilantro
½ tsp. pepper
¼ cup fresh salsa
Cook chorizo and garlic in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until fully cooked, stirring to crumble. Reduce heat to medium; add eggs to skillet and sprinkle with cheese. Cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set. Sprinkle with cilantro and pepper. Serve with salsa.
Pimento and Cheddar Egg Pie
6 Eggs
1 C. small-curd Cottage Cheese
¼ C. Milk
2 T. melted Butter
¼ C. Flour
1 tsp. Baking Powder
¾ tsp. Kosher Salt
4oz. Jar diced Pimentos, drained
2/3 C. packed coarsley grated Cheddar Cheese
Preheat the oven to 35OSF. Grease an 8 8-inch pan with oil or nonstick cooking spray. Crack the eggs into a medium bowl and whisk well. Add the cottage cheese, milk, butter, flour, baking powder, and salt. Whisk again to combine. Add the pimentos and cheese, and stir to combine. Pour the egg mixture into the prepared pan and bake 30 to 3 5 minutes, until the egg is just firm to the touch at the center. Remove from the oven and allow to cool for at least 5 minutes. Cut into squares and serve.
Poached Egg-Avocado Toasts
6 T. water
6 large eggs
2 avocados, halved
2 T. fresh lemon juice
2 T. fresh dill
¾ tsp. kosher salt, divided
¾ tsp. pepper, divided
6 (1-inch-thick) slices artisan bread (preferably whole grain)
¼ cup thinly sliced red onion
4 oz smoked salmon
1 cup arugula microgreens (or use baby arugula)
Preheat oven to 350°F. Pour 1 T. water into each cup of a standard 6-cup muffin pan. Crack eggs; carefully slip into muffin cups. Bake 12 to 15 minutes or to desired doneness. Meanwhile, mash avocados in a bowl; stir in lemon juice, dill, and ½ tsp. each salt and pepper. Spread mashed avocado on bread; top with onion, salmon, and eggs. Sprinkle eggs with ¼ tsp. each salt and pepper. Top with microgreens.
Avocado Toast Benedict with Lemon Hollandaise
Hollandaise:
3 Egg Yolks + 1 Whole Egg (if you are worried about raw eggs use pasteurized eggs)
1 Tablespoon Lemon Juice, Fresh
Zest of 1 Lemon
½ Teaspoon Real Salt
½ Cup Butter, Melted and Hot
Avocado Toast:
4 Eggs
1 Teaspoon White Balsamic Vinegar
4 Slices Black Forest or Applewood Smoked Bacon
4 Slices Good, Rustic Bread
2 Large Avocados, Sliced
Salt and Pepper, to Taste
Toppings (optional):
¼ Cup Red Onion, Sliced Thin
¼ Cup Cherry Tomatoes, Halved
Maldon Salt
Place the egg yolks and one whole egg in a small blender (such as the Magic Bullet. An immersion blender and a jar can also be used.) Add the lemon juice, lemon zest, salt, and hot butter, and immediately blend on high for 2 minutes. Hollandaise should be thick and pale yellow in color. Set aside. Fill a medium saucepan ⅓ of the way full with water and bring to a simmer (do not boil). Add 1 teaspoon white balsamic vinegar to the water. Crack one egg into a small cup, then carefully place the cup down low to the water. Place the cup as close to the water as possible when adding the egg. (I submerge half of the cup into the water when placing the egg.) Finish adding the rest of the eggs and cook for 3-4 minutes or until egg whites are firm. Remove with a slotted spoon. Preheat the oven to 400°F. Set bacon on a foil-lined baking sheet and cook in the oven for 10-15 minutes or until crispy. Remove to a paper towel-lined plate to drain excess grease. Toast bread in the oven until desired doneness is achieved. Remove from oven and top with avocado slices (approximately ½ avocado for each slice of bread). Top with bacon, poached eggs, hollandaise, and optional toppings.
Kuku Sabzi (Persian Frittata)
4 T. olive oil
1 bunch of spring onions, trimmed and thinly sliced
150g fresh herbs (use any combination of parsley, coriander, dill, chives, mint, tarragon), leaves only, finely chopped
100g spinach, very thinly sliced
½ tsp ground turmeric
6 medium eggs, beaten
1 T. plain flour
½ tsp sea salt
freshly ground black pepper
To serve (optional):
2 T. walnuts, chopped
1 fresh green chilli, thinly sliced
Method
Preheat the grill to medium. Heat half the olive oil in a large frying pan and cook the spring onions for 2–3 minutes until softened, then tip the oil and onions into a large bowl. Add all the remaining ingredients to the bowl and stir to combine. Add the remaining oil to the frying pan and place over a medium heat. Pour in the mixture, cover the pan and cook for 5 minutes over a low heat until almost set, then place under the grill for 1–2 minutes to set the top. Serve topped with more freshly ground black pepper, a pinch of sea salt and the walnuts and chilli (if using).
The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo
The is a recipe for those times when you find the world’s best-looking tomato and you’re so excited to eat it, you don’t even have the patience to close your sandwich before taking a bite. It celebrates heavy-handed mayonnaise application, yolky dregs, and flaky salt.
2 eggs, plus 1 egg yolk
1 tsp. white vinegar
1/2 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1 tsp. room-temperature water
1 cup safflower oil (or another neutral oil)
1/2 cup loosely packed basil and chives, very finely chopped (I like to blitz mine in a food processor, for ease); plus more for sprinkling
2 slices rustic, crusty bread
1 large ripe tomato (I like beefsteak), sliced roughly 1/2-inch thick
1 pinch each flaky salt and freshly ground pepper
1 T. olive oil for drizzling
Set a pot of water over high heat. Once it reaches a rolling boil, gently add two eggs. Let them boil for six minutes exactly. Meanwhile, fill a bowl with ice and a large splash of cold water, and place it nearby. After six minutes, transfer the eggs to this ice bath. Make the herb mayonnaise. In a bowl, whisk together the egg yolk, white vinegar, lemon juice, Dijon, kosher salt, and water. While whisking like your life depends on it, begin to dribble in the oil a few drops at a time, checking that it’s fully distributed before adding more. Go slowly! Once you’ve added about a third of the oil this way, you’ll have the beginnings of a thick, creamy mayonnaise. Stream in the rest of the oil steadily, continuing to whisk frantically as you go. Once you’ve added all of the oil, fold in the herbs. Set aside as you prepare the other elements. (Note: Mayonnaise can be made a few days in advance and kept in the refrigerator—wait to chop and add the herbs until you’re ready to serve.) Toast the bread slices however you like (I prefer to do it in the stove at 450° F for 4 minutes). While the bread is toasting, peel the soft-boiled eggs in the ice bath. To compile your sandwich, slather one side of each piece of toast with herb mayo. Layer tomato slices on top, and drizzle with olive oil and a pinch each of flaky salt and pepper. Slice the soft-boiled eggs lengthwise and immediately layer on top of the tomatoes, so you don’t lose any yolky dregs! Garnish with a sprinkling of herbs, serve open-faced, and eat immediately.
DIY “Instant” Oatmeal
2 C. Old-Fashioned Rolled Oats
½ C. dried Fruit, such as raisins or craisins, diced dried Apples or diced Dried Apricots
½ C. slivered or chopped Roasted Nuts
½ tsp. ground Cinnamon
Mix well and store in sealed container. When ready to make, scoop 1/3 C. mix into a deep bowl. Add 2/3 C. water and stir well. Microwave on high for 2 minutes, until water is absorbed and oats are tender. Oatmeal will thicken as it cools. If you prefer thicker oatmeal, scale back the water by 1-2 T. Add milk and/or maple syrup if desired.
Add fruit by season if desired
Fig Preserves & Buffalo Mozzarella Toast with Pink Peppercorn Salt
1 buffalo mozzarella ball, drained from its liquid
2 slices dried fruit country loaf
A few spoonfuls of fig preserves – blackberry or currant jams work nicely too
A few pinches of pink peppercorn salt – to your taste (see directions)
Good olive oil, for the toast
Pink peppercorn salt blend is as it sounds: mix together 2:1 pink peppercorns and French grey salt. With your fingers, gently rub the two together a bit to combine, so that the flaky pink shells intermingle throughout. Drizzle bread with olive oil and bake until golden in a toaster oven. If you don’t have one, use the regular oven set to 350°. It will take about 7-10 minutes to achieve golden crispness. Place toast on plates. Tear mozzarella into pieces and place onto toast. Spoon preserves on top, to your taste. At the table, sprinkle the pink peppercorn salt to finish, with extra available as needed.
Toast with Poached Egg a la Romana
1 cup meatless spaghetti sauce, of your choice
4 eggs
salt (optional)
pepper
4 slices toast
grated Romano cheese
Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot–turn down the heat.). Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes. Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.
Black Pepper-Parmigiano Dutch Baby with Arugula and Cherry Tomatoes
1⅓ cups (186g) all-purpose flour
1 T. sugar
½ tsp. coarsely ground black pepper, divided
½ tsp. kosher salt, divided
6 large eggs
1 cup (240mL) whole milk
2 T. extra-virgin olive oil, divided
1 tsp. minced chives
½ tsp. minced fresh thyme
2 T. unsalted butter
1½ ounces Parmigiano-Reggiano cheese, shredded (½ cup), divided
1 pint cherry tomatoes, halved if small or quartered if large
3 cups (85g) arugula
1 tsp. grated lemon zest plus 1 T. juice
Whisk flour, sugar, ¼ tsp. black pepper and ¼ tsp. salt in a large bowl. Whisk milk, eggs and 1 T. olive oil together in a second bowl. Whisk ⅔ of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth. Add chives and thyme and whisk to combine. Leave whisk in batter and allow to rest. Adjust the oven rack to the lower-middle position, place a 12-inch cast-iron or other oven-safe nonstick skillet on the rack and set the oven to 425°F. When the oven is hot, add remaining butter to the skillet and return to the oven until foaming subsides and the butter is lightly browned, 30 to 60 seconds. Carefully remove the skillet from the oven and swirl so the butter coats the bottom of the pan. Whisk batter one last time to combine, then pour into the skillet. Sprinkle evenly with ¼ cup Parmigiano. Bake until the pancake is puffed, and its top is well browned, 18 to 22 minutes. While Dutch baby bakes, place tomatoes, arugula, remaining olive oil, lemon zest, lemon juice and remaining salt and pepper in a bowl and toss to combine. Season with additional salt to taste. Add tomato salad to top of Dutch baby, garnish with remaining Parmigiano and serve.
Bacon & Chive Egg Clouds
4 eggs
¼ cup parmesan cheese, grated
¼ cup bacon, crumbled
¼ cup green onions or chives, sliced
Salt & black pepper, to taste
Preheat your oven to 450 degrees and line a baking sheet with parchment paper. Then carefully separate the egg whites from the egg yolks. Place the whites in a large mixing bowl and place each yolk in a separate small ramekin. (This makes it easier to add the yolks to your egg whites later.) Next use an electric mixer to beat your egg whites until stiff peaks form. (About 2 minutes.) Then gently fold in your parmesan cheese, bacon bits and green onion. Spoon 4 mounds of your egg white mixture onto your prepared baking sheet and make a small well in the center of each with the back of a spoon. Then place the baking sheet in the oven and bake for 3 minutes. Once done, remove the pan from the oven and place a yolk in the center of each well. Then return the pan back to the oven and cook for 3-5 more minutes or until the yolks are cooked to your liking. Season with salt and pepper to taste then serve with extra sliced green onions sprinkled on top.
Rabanadas (Brazilian French Toast)
4 medium eggs
360 ml (1 1/2 cup) milk
1/2 tsp salt
1/2 tsp cinnamon powder
1 T. sugar
1 baguette
500 ml (2 cups) canola oil, for frying
2 T. sugar
1/2 tsp cinnamon powder
In a large baking dish combine milk, salt, cinnamon powder, and sugar. Beat with a whisk to combine. Cut the baguette into 2 cm (1-inch) slices. Soak the bread slices in the prepared egg mixture. Set aside for 2 minutes, then turn the bread and leave to soak for another 2 minutes per side. Pour oil into a deep skillet and place over medium heat. Cook until the oil reaches 170 °C / 340 °F then carefully add the bread in a single layer. Deep-fry in two alternations. Deep-fry for 3 minutes, then turn the french toast and continue to fry for another 3 minutes. Transfer the French toast to a baking sheet lined with paper towels to get rid of any excess oil. Repeat the process with the rest of the oil. Make the sugar coating. In a bowl combine sugar and cinnamon powder. Coat the warm French toast in cinnamon sugar and serve as soon as possible.
Breakfast Board
10 mini croissants
¼ C. smoked salmon dip
¼ C. honey Dijon mustard
10 soft boiled eggs
10 slices black forest ham, cut into smaller pieces
4 oz. Brie cheese
2 oz. sliced salami
10 mini banana nut muffins
2 C. black cherries
1 orange, sliced
On a 12×24″ board, fill 3 boards with cherries, mustard, and salmon dip. Arrange on one end the croissant rolls, meat, eggs, and muffins. Set down the cheese and orange slices. Serve! Consider adding bacon, sausage or cheese. Mix and match muffins/pastry. Also, don’t hesitate to make substitutions like adding jam and butter, herbs, spinach artichoke dip, or other fruits.