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Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

 

3 T. unsalted butter

1 T. extra-virgin olive oil

1 C. old-fashioned or stone-ground grits

114.5-ounce can diced tomatoes

1 1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 C. half-and-half or whole milk, or more to taste

1 1/2 C. shredded cheddar cheese (6 ounces) Tabasco or other hot sauce

4 large eggs

Sliced scallions, for serving

 

Using the sauté function, melt 1 T. of the butter and the oil in the pressure cooker pot. Add the grits and cook, stirring occasionally, until toasted, about 3 minutes. Stir in 1 1/4 C. water, the tomatoes, salt, and pepper. Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Using the sauté function (set to low, if possible), stir the milk, cheddar, and remaining 2 T. butter into the grits. Add Tabasco sauce to taste. Adjust the seasonings if necessary. Immediately, while the grits are still steaming hot. make 4 divots in them, then crack in the eggs. (If the grits have cooled down, turn on the sauté function and reheat them, stirring, before adding the eggs.) Cover the pot (but do not lock on the lid) and let the eggs cook in the residual heat of the pot until they are set to taste, 3 minutes for very runny eggs, 4 to 5 minutes for firmer eggs. Serve immediately, with more hot sauce and scallions sprinkled on top.

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

4 eggs

About 1 dessert spoon butter

½ large onion, finely chopped

1 clove garlic, finely chopped

Small knob of fresh horseradish, grated

A large handful of young nettle, chopped

A small handful of sorrel, chopped

 

Heat half the butter in a small pan. Put in the onion and garlic and sweat until soft. Add the horseradish, nettles, and sorrel, stir and take off the heat. Meanwhile crack the eggs into a bowl, season and whisk very lightly with a fork. Heat the rest of the butter in an omelet pan or small frying pan and tilt it so that the butter coats all the base and sides. When it foams (before it colors) put in the eggs. With your fork, draw the egg continuously from the outside into the center, tilting and shaking the pan as you do so, so that more liquid egg takes its place. Once it starts to firm up underneath, turn the heat down, spoon the nettle and sorrel mixture on to the left-hand side of the omelet (if you are right handed) then tilt the pan and slide it on to your plate, folding the top over with your fork as you do so. The omelet should be nice and soft in the middle. Eat immediately.

Poached Eggs on Tomato and Mushroom Toasts

Poached Eggs on Tomato and Mushroom Toasts

Poached Eggs on Tomato and Mushroom Toasts

Olive oil

2 large flat mushrooms, thinly sliced

Pinch of salt & black pepper

1 tsp. white wine vinegar

4 eggs

4 thick slices of good bread, toasted on one side

4-6 cherry tomatoes, thinly sliced

4 slices cheese

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season. Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.  Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Yield: 4 servings

Calories: 292

Fat: 16g

Fiber:

Scotch Woodcock (British Seasoned Scrambled Eggs)

Scotch Woodcock (British Seasoned Scrambled Eggs)

Scotch Woodcock (British Seasoned Scrambled Eggs)

4 large Eggs

½ C. Whole Milk

2 T. Capers, rinsed and drained

2 T.  chopped Fresh Flat Leaf Parsley

Pinch Cayenne Pepper

1 T. unsalted Butter

4 slices Sandwich Bread, toasted

2 T. Anchovy Paste (Can replace with Gentleman’s Relish)

4 Anchovy Fillets

Hot Sauce, for serving

 

Combine eggs, milk, pepper, capers and parsley in large bowl and whisk until well blended.  Melt the butter in a nonstick pan over medium low heat.  Pour in egg mixture and cook, stirring occasionally, until eggs are just about set, about 10 minutes.  Spread toast with anchovy paste and place 2 on each of two plates.  Spoon egg mixture over toast and top each mound with an anchovy fillet.  Serve warm with hot sauce.

Poached Eggs with Tomato Hash on Toasted Egg Bread

Poached Eggs with Tomato Hash on Toasted Egg Bread

Poached Eggs with Tomato Hash on Toasted Egg Bread

 

1 egg

2 egg whites

¼ cup skim milk

6 1-inch slices egg bread

1 teaspoon butter

Hash

 

4 ounces turkey breakfast sausage

2 tablespoons minced shallots

2 cups seeded and chopped fresh tomatoes

2 tablespoons finely chopped sun-dried tomatoes (packed in oil and drained)

1/2 teaspoon rubbed sage

salt and freshly ground black pepper

¼ cup vinegar

6 eggs

3 tablespoons freshly grated Parmesan cheese

 

Whisk together the egg, egg whites, and milk. Dip slices of bread in egg mixture and set aside. Melt butter in a large nonstick skillet and pan-toast the bread slices until they are golden brown on both sides. Arrange on a foil-covered baking sheet and set aside. Make the hash filling by cooking the sausage in the same skillet, breaking it up as finely as possible while it lightly browns. Remove from the pan onto paper towels and wipe out the pan. Add shallots and fresh tomatoes to the pan and cook for a few minutes. Next, add sun-dried tomatoes and cook a few minutes longer. Finally, add sausage and seasonings and cook briefly. This can be done ahead and stored, covered, in the refrigerator. Preheat broiler. Prepare a large saucepan for cooking eggs by adding the vinegar to 4 inches of water; bring to a simmer. Crack each egg into a small dish and slip it into the simmering water. Poach for 2 to 4 minutes to desired doneness; remove with a slotted spoon and place on a paper towel to drain. Spoon about 3 tablespoons tomato-sausage filling onto each piece of toast, leaving a small depression for the egg Slip the egg into the hot filling.  Sprinkle the Parmesan over the tops of the eggs. Broil 6 inches from heating element for 30 seconds and serve immediately.

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

1 everything bagel, or other bagel of choice

1 T. unsalted butter, plus more for buttering bagel

2 large eggs

1 thin slice cheese, such as American or cheddar

2 to 3 slices cooked bacon

Hot sauce and/or ketchup, for serving

 

Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted). Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks. Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup or wrap halfway in parchment paper or aluminum foil for a portable breakfast.

Fried Eggs with Tomatillo-Cilantro Sauce

Fried Eggs with Tomatillo-Cilantro Sauce

Fried Eggs with Tomatillo-Cilantro Sauce

4 tablespoons olive oil

2 cups medium-diced husked tomatillos

1 small jalapeno, seeds and ribs removed, finely chopped

1 garlic clove, minced

Kosher salt and freshly ground black pepper

1/2 cup chopped fresh cilantro leaves

8 large eggs

 

Put a medium saucepan over high heat. Add 2 tablespoons of the olive oil, the tomatillos, jalapeno, garlic, and V2 teaspoon salt. Cover and cook until all the vegetables have softened, about 4 minutes. Pour the contents into a blender or food processor, add the cilantro, and process until smooth. Meanwhile, put a large skillet over medium-low heat. Add the remaining 2 tablespoons olive oil to the pan, swirling it around to coat the bottom. Add the eggs, season with salt and pepper, and cook until the whites are completely set but the yolks are still runny, about 3 minutes.  To serve, transfer the eggs to plates and top with tomatillo sauce.

Eggs Baked in Tomatoes with Prosciutto & Basil

Eggs Baked in Tomatoes with Prosciutto & Basil

Eggs Baked in Tomatoes with Prosciutto & Basil

6 large tomatoes

basil leaves, a handful (plus extra whole and finely chopped to serve)

extra virgin olive oil, for cooking

6 slices prosciutto (or pancetta)

6 large eggs

 

Preheat the oven to 350. Remove the tomato tops with a sharp knife. Scoop out the seeds with a tsp. and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain. Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.

Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick. Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges. Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny. Scatter with extra basil and serve immediately with toast soldiers.

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

2 C. crustless bread, cut into 1/2-inch cubes

1/4 C. plus 2 T. extra virgin olive oil

Kosher salt and freshly ground black pepper

1 tsp. white wine vinegar

4 large eggs

3 garlic cloves, finely minced

5 C. chicken stock

5 C. packed fresh cilantro leaves

 

Preheat the oven to 350˚F. Place the bread cubes in a medium bowl and drizzle 2 T. of the olive oil over them. Season with salt and pepper and toss to coat with the oil. Place in the oven and toast, stirring once halfway through, until the bread cubes just begin to get crisp, about 15 minutes. Remove from the oven and set aside.  Fill a bowl with ice and water. Bring a saucepan of water to a simmer over medium heat, add the vinegar, and mix well. Break each egg into a C. or ramekin and gently transfer the eggs from the bowls into the simmering water, coming as close as you can to the water as you add them. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for 2 to 3 minutes. Transfer to a plate lined with paper towels and cover loosely with foil.  In a large saucepan, heat the remaining ¼ C. olive oil over low heat. Add the garlic and cook until it just starts to turn golden and become fragrant, about 3 minutes. Slowly stir in the chicken stock and season with salt and pepper.  Add the cilantro leaves just as you are ready to serve. Divide the toasted bread cubes and eggs among the soup bowls, ladle the soup on top, and serve.

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

Savory Zucchini Ricotta Cheesecake

9 inch pan, either a tart pan, pie plate or even a springform pan, it doesn’t matter as long as you brush it well with olive oil so nothing sticks

3 zucchini, sliced lengthwise with a knife, not too thin or it will disappear in the ricotta, thick enough so it still can bend a bit, leaving the skin on so you can see the green sticking up from the ricotta, don’t bury it.

2 C. ricotta cheese

½ C., Pecorino Romano

½ C. of grated mozzarella plus a little more for sprinkling on top

1 garlic clove minced finely

zest of 1 lemon

3 beaten eggs

1 tsp. each of chopped parsley and basil

olive oil for brushing and drizzling

 

Preheat oven to 400 degrees. Oil your pan well on the bottom and sides so nothing will stick. In a bowl add all ingredients and mix well until all is combined. Place mixture into your prepared pan. Take your zucchini slices and arrange them into the ricotta, you might have some leftover slices depending on how big your zucchini is. Place pan onto a rimmed baking sheet for easy in and out of the oven. Bake for 30 minutes then take it out and sprinkle more shredded mozzarella on top, it will give it a nice golden-brown color. Place bake into the oven and bake for 15 to 30 more minutes, ovens and moisture in the ricotta will vary, just continue baking until golden on top and the ricotta is set, check it with the tip of a knife in the center to see if it comes out clean. Let it cool down to room temperature before cutting into it. Drizzle a little olive oil on top before serving.

Make Ahead Bacon Cheddar Grab & Go Breakfast Burritos

Make Ahead Bacon Cheddar Grab & Go Breakfast Burritos

Make Ahead Bacon Cheddar Grab & Go Breakfast Burritos

4 Large Eggs

4 Large Egg Whites

Salt & Pepper

4 8” High Fiber Flour Tortillas

4 T. Salsa

4 T. Shredded Reduced Fat Cheddar Cheese

4 tsp. real Bacon Bits

 

In a medium bowl, whisk together the eggs and egg substitute. Spray a medium-size nonstick skillet with cooking spray and place over medium heat. Add eggs to pan and cook, stirring gently, for 2 to 3 minutes or until just set. Season with a sprinkle of salt and pepper to taste. Soften 2 of the tortillas by heating them in the microwave on high for 30 seconds. Spread the middle of each tortilla with 1 T. salsa, and top with about % C. eggs. Top eggs with 1 T. of cheese and 1 tsp. bacon bits. Fold bottom of tortilla over filling, then the sides, and roll up burrito-style. Repeat with remaining 2 tortillas and ingredients. Wrap each burrito in plastic wrap and place in the refrigerator. When ready to eat, re-heat each (you do not need to unwrap them) for 30 to 45 seconds on high. Burritos will keep for up to 5 days in the refrigerator and may be frozen

 

Yield: 4 servings

Calories: 195

Fat: 9g

Fiber: 6g

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

Olive Oil Fried Eggs with Scallions, Sage & Turkish Red Pepper

 

2 tablespoons extra-virgin olive oil

4 large fresh sage leaves

4 eggs

Fine sea salt and freshly ground black pepper

Ground Turkish or Aleppo red pepper

2 scallions (white and green parts), thinly sliced

Handful of baby arugula, for serving (optional)

Lemon wedge, for serving

 

Heat a heavy (preferably cast-iron) 10- to 12-inch skillet over medium-high heat for about a minute; then pour in the oil. The oil should thin out on contact (but not smoke—that’s too hot). Add the sage leaves and let them sizzle for about 10 seconds. Then crack the eggs into the skillet on top of the sage leaves and season them with salt and pepper to taste. As the eggs fry, baste the egg whites with some of the oil from the bottom of the skillet to encourage cooking (you can add a little more oil if you need to).  When the edges of the eggs are curled, crisped, and browned, and the yolks are still wobbly, remove the skillet from the heat and sprinkle the Turkish pepper and the scallions over them. Carefully slide 2 eggs onto each plate, and top with the arugula, if using, and a few drops of lemon juice. Serve.

Canal House’s Pimenton Fried Eggs

Canal House’s Pimenton Fried Eggs

Canal House’s Pimenton Fried Eggs

4 tablespoons olive oil

½ teaspoon pimenton (smoked paprika)

4 eggs

Salt

Good crusty bread, to serve

 

Heat olive oil in a heavy medium skillet over medium-high heat until quite warm. Add pimenton and tip the skillet to swirl it around so it dissolves into the oil. Crack eggs into the skillet and reduce the heat if it gets a little too hot. Fry the eggs, basting them with the olive oil with a spoon, until the whites are firm and the yolks remain soft. Season with salt. Serve the eggs with the oil spooned on top. Note: You can scale this recipe up or down, but even if you want to fry one egg, you’ll still want enough oil in the pan to spoon over the egg easily.  (You can use other herbs and spices instead of pimenton)

Waffle Omelets

Waffle Omelets

WIW: Waffle Omelets

2 eggs (per omelet)

Bell peppers (green, red, orange, yellow – your choice)

Roma tomatoes

Yellow onions

Any other veggies

Salt and pepper

2 T. milk

 

Wash and dice the vegetables in to a fairly small dice. Crack 2 eggs into a bowl and add salt and pepper for seasoning.  Add 2 T. of milk to eggs and whisk together.  Mix in veggies.  Add egg and veggie mix to waffle maker and cook until eggs are firm (don’t pay attention to waffle maker timer) Serve with some fresh tomatoes and top with shredded cheese if desired. Enjoy a healthy omelet!

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

Roasted Portobello Mushrooms with Poached Eggs in a Creamy Mushroom Sauce

2 T. Oil

4 small portobello mushrooms, stems removed

salt and pepper to taste

1 ounce dried porcini mushrooms

1/2 C. hot water

1 T. butter

1 shallot, finely diced

1 clove garlic, chopped

1/2 tsp. thyme, chopped

salt and pepper to taste

1/2 C. cream

1/2 C. parmigiana Reggiano (parmesan), grated

10 ounces spinach, steamed and squeezed to drain

4 eggs

 

Soak the dried porcini mushrooms in the hot water for 20 minutes. Brush the portobello mushrooms with the oil, season with salt and pepper, bake in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up and set them aside to cool. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.) Drain the mushrooms and chop them reserving the water. Melt the butter in a pan over medium heat. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and sauté for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 3-5 minutes. Add the cream and parmigiana Reggiano and simmer until it thickens, about 2-4 minutes. Bring a large pot of water to a boil and reduce the heat to medium.

Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out. Divide the mushrooms between two plates, top with the spinach, the poached eggs and then pour on the mushroom sauce.

Avocado & Baby Swiss Scramble

Avocado & Baby Swiss Scramble

Avocado & Baby Swiss Scramble

 

12 Extra Large Eggs

1/4 C. Heavy Whipping Cream

3 tsp. Unsalted Cultured Butter

Sea salt and freshly ground black pepper

3 oz. Baby Swiss Cheese (thinly sliced)

3 ripe avocados (pitted and sliced)

Fresh chives (for garnish)

 

Crack the eggs into a medium sized mixing bowl. Add cream and whisk until the mixture becomes foamy and light.  In a 10-inch skillet over medium heat, melt the butter until it foams, then turn the heat down to low and slowly pour in the egg mixture.  Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once eggs begin to set, stirring slowly will create large, cloud-like curds. The cooking process takes about 10 minutes to create nice soft eggs.  Season the eggs with freshly ground black pepper and sea salt. Serve with a few slices of avocado and Baby Swiss, and sprinkle with chopped fresh chives.

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portobello Mushrooms with Goat Cheese Sauce

Eggs Benedict with Asparagus on Portabello Mushrooms with Goat Cheese Sauce

2 medium to large Portobello mushroom caps, stems removed

1/2 a small bunch asparagus, stems trimmed and cut lengthwise if thick

3 T./45ml extra virgin olive oil (divided use)

1 small garlic clove, finely minced or grated

Sea salt

Freshly ground pepper

2 oz/156g fresh goat cheese

1 T./15ml freshly squeezed lemon juice

2 large eggs

1 T. chopped chives for serving

 

To make goat cheese sauce: Combine the goat cheese, 1 T. of water, the lemon juice, 1/4 tsp. salt, and 1/8 tsp. white pepper and 1 T. of olive oil in a small blender or food processor. Blend on high until smooth. (You can double the goat cheese sauce recipe if you don’t have a small blender or food processor and just save half for later use.) Set aside. To make the mushroom caps and asparagus: Heat broiler. Brush the mushroom caps and asparagus (if your asparagus spears are very thick cut them lengthwise) all over with remaining 2 T. of the oil and minced garlic and season with a few pinches of salt and pepper. Place mushroom caps on a baking sheet and broil stem side down for 5 minutes. Flip the mushrooms and add the asparagus spears to the sheet. Broil for an additional 3 minutes, or until tender and lightly golden. To make the poached eggs: Bring a shallow pan of salted water to a gentle simmer. Carefully crack each of the eggs into the water. Turn off the heat, cover and let sit for 5 to 7 minutes (depending on how runny you like your yolks), then carefully remove from the pan using a slotted spoon and drain on a clean kitchen towel. Top each mushroom with a few asparagus spears and a poached egg. Spoon goat cheese sauce over along with an extra sprinkle of pepper and chopped chives and serve immediately.

Bloody Mary Eggs

Bloody Mary Eggs

Bloody Mary Eggs

2 (28-ounce) cans whole tomatoes, drained well

2 T. extra-virgin olive oil, plus more for serving

1 medium yellow onion, finely chopped

2 celery ribs, thinly sliced, plus celery leaves picked from the inner heart of the bunch for serving

1 garlic clove, finely chopped

Celery or kosher salt

¼ C. plus 2 T. (3 ounces) vodka

2 tsp. Worcestershire sauce

1 tsp. hot sauce (such as Tabasco)

Freshly ground black pepper

3 T. plus 1 tsp. prepared or freshly grated horseradish, divided

½ C. pimento-stuffed green olives, coarsely chopped

2 tsp. distilled white vinegar

8 large eggs

4 slices rustic country bread, toasted and drizzled with extra-virgin olive oil

Note: Any leftover sauce can be kept, covered and refrigerated, for up to 3 days. Spoon it over toast or crackers for a snack, or thin it out with a little water and use it as a base for simmering mussels or braising fish.

 

In a medium bowl, use clean hands to break up the tomatoes into small pieces. Heat the oil in a medium saucepan over medium heat. Add the onion, celery ribs, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Stir in ¼ tsp. celery salt, then add the vodka. Cook until the liquid is evaporated by half, about 8 minutes. Add the tomatoes, Worcestershire, hot sauce, a generous pinch of black pepper, and 3 T. of the horseradish. Gently simmer, stirring occasionally, until the sauce is slightly thickened, 20 to 22 minutes. Stir in the olives and remaining 1 tsp. horseradish, then remove from the heat. Adjust the seasoning and hot sauce to taste.  Meanwhile, fill a large wide saucepan halfway with water and add the vinegar. Bring to a gentle simmer over medium heat. One at a time, crack 4 eggs into a small bowl and carefully add each to the simmering water. Poach, gently spooning simmering water over the top of each egg, until the whites are set but the yolks are still slightly runny, 3 to 4 minutes. Using a slotted spoon, carefully lift the poached eggs, one at a time, from the water, and drain on paper towels. Season with celery salt and black pepper. Repeat with the remaining 4 eggs.  Divide the tomato sauce into four shallow serving bowls. Place a toast slice in the center of each bowl and top with two poached eggs. Garnish with celery leaves and a drizzle of olive oil before serving.

Soft-Boiled Eggs with Buttery Herb Soldiers

Soft-Boiled Eggs with Buttery Herb Soldiers

Soft-Boiled Eggs with Buttery Herb Soldiers

4 large eggs

1 or more of the Flavored Butters (here)

4 slices rustic country bread, toasted, then cut crosswise into 1/2-inch-wide soldiers Kosher salt

Freshly ground black pepper

Special equipment: 4 egg cups

Bring a medium saucepan of water to a boil. Using a slotted spoon, gently lower the eggs into the pot and begin timing immediately, boiling the eggs for 4 minutes.  Using slotted spoon, transfer to a colander and rinse under cold running water for 1 minute.  Place eggs upright into cups.   Using a paring knife, tap around then cut off the top 1/4-1/2 inch of each egg. Serve the flavored butters to spread on the soldiers for dipping, small spoons for digging out once you’ve finished the yolks, and salt and pepper for seasoning.    KITCHEN WISDOM: Egg Cups  If you don’t have egg cups, fill small serving bowls with uncooked rice to hold the eggs.

Baked Eggs with Creamy Leeks

Baked Eggs with Creamy Leeks

Baked Eggs with Creamy Leeks

1 T. butter

2 tsp. minced garlic

2 C. leeks, thinly sliced and rinsed

8 T. light cream

1 tsp. freshly grated nutmeg

1 tsp. dried marjoram or rubbed sage

Salt and freshly ground black pepper to taste

4 large eggs

 

Preheat the oven to 375 F.  Generously spray the base and sides of 4 ramekins and set aside.  Melt the butter in a skillet and cook the garlic and leeks over medium heat, stirring frequently, until softened and translucent, about 4 minutes.  Reduce heat to low for a minute before adding half of the cream.  Stir in nutmeg and a pinch each of salt and pepper.  Continue cooking and stirring until mixture has thickened and leeks are soft, about another 4 minutes. Place the ramekins in a small roasting pan and divide the leek mixture evenly among them.  Carefully break an egg in each and spoon over a T. of the remaining cream.  Sprinkle with dried herbs, salt and pepper. Put roasting pan on oven rack and then pour boiling water into the pan to come up about halfway on the sides of the ramekins.  Carefully push pan into the center of the oven and bake for about 15 minutes, just until the eggs are set. Serve straight from the oven with a crusty roll.

Avocado Toast with Spinach and Tomatoes

Avocado Toast with Spinach and Tomatoes

Avocado Toast with Spinach and Tomatoes

8 cups spinach
Salt
Green hot sauce (such as Tabasco)
4 slices natural gluten-free bread (such as Canyon)
½ ripe avocado, mashed with a fork
4 thick (½-inch) slices ripe tomato
Freshly ground black pepper
4 medium eggs, poached

Heat a large nonstick skillet over medium-high heat. Put in the spinach and cook until wilted. Transfer the spinach to a colander and press out as much of the water as possible. Put the drained spinach in a mixing bowl and season with salt and green hot sauce. Toast the bread in the toaster. Season the avocado with salt. Once the toast is done, spread the avocado evenly over each piece of toast and place a slice of tomato on top. Season the tomatoes with salt and pepper and top each slice with an even amount of the spinach mixture. Place each piece of toast on a plate, top with a poached egg, and serve.

Yield: 4 servings
Calories: 180
Fat: 8.5g
Fiber: 5g

Baked Eggs Florentine

Baked Eggs Florentine

Baked Eggs Florentine

1 tsp. Butter
1 C. Thawed, drained frozen chopped spinach
1/4 C. part Skim Ricotta Cheese
1 T. Parmesan Cheese, divided
1/4 tsp. Salt
1/8 tsp. each Pepper & Nutmeg
2 Eggs
2 tsp. Half & Half

Pre-heat oven to 350 degrees. In 9” non-stick skillet melt butter; add spinach and cook over high heat, stirring frequently until spinach is heated through. (About 2-3 minutes) Transfer to medium mixing bowl; add ricotta cheese, tsp. Parmesan cheese, salt, pepper and nutmeg and mix well. Spray 2 10 oz. Custard cups with non-stick cooking spray; spoon half of the spinach mustard into each cup. Using the back of the spoon, make an indentation in the center of each portion. Being careful not to break yolk, crack an egg into a small dish, then slide into indentation; repeat with remaining egg. Pour 1 tsp. half and half over each egg and sprinkle with remaining 1/8 tsp. Parmesan cheese. Bake until eggs are set – about 8-10 minutes

Baked Chili Relleno Eggs

Baked Chili Relleno Eggs

Baked Chili Relleno Eggs

2 4oz. cans Whole Green Chilis (or 8 fresh roasted chilis)
2 C. grated Monterey Jack Cheese, divided
1 ½ T. Butter
6 Eggs
1 T. Flour
2 C. Milk
1/8 tsp. Chili Powder

Preheat oven to 325. Slit each chili down one side and fill loosely with grated cheese, using 1 cup cheese for all chilis. Lay filled chilis in a lightly buttered, soufflé type backing dish. In separate bowl, beat eggs and flour. Stir in milk and chili powder. Fold in remaining grated cheese. Pour eggs over chilis. Bake 45 minutes to an hour, until top is bubbly and a knife inserted near center comes out clean.

from The Idiot’s Guide Glycemic Index Cookbook

Yield: 6 servings
Calories: 282
Fat: 21g
Fiber: 0g

Crispy Waffled Bacon & Eggs

Crispy Waffled Bacon & Eggs

Crispy Waffled Bacon & Eggs

4 Strips Bacon
2 Large Eggs
Salt & Pepper

Preheat waffle iron on medium. Preheat oven to lowest temperature. Line an oven safe dish or pan with paper towels. Place bacon strips in waffle iron, without any sticking out on the edges, and close the lid. Check after 4 minutes; thick cut bacon might need 1-2 minutes more. Remove when crispy without being blackened. Remove bacon to paper towel lined dish and place in oven to stay warm. Crack eggs into a small bowl. Carefully pour eggs into waffle iron (should be greased from bacon). Cook without closing the lid, until white has set, about one minute. Loosen edges carefully with heat resistant / silicone spatula then remove, supporting egg. Season egg and serve with bacon.

Autumn Baked Eggs

Autumn Baked Eggs

1 lb. bite-sized tricolor potatoes (or any other potatoes!)
1 medium sweet potato (orange or white)
1 large yellow onion
1 apple (I used honey crisp)
10 oz. breakfast sausages (meat or vegan)
2-3 T. vegetable oil
2 tsp. salt
1 tsp. pepper
1 tsp. paprika
eggs (1-2 per person)

Preheat your oven to 400 degrees F. Dice your potatoes and the apple into about 1-inch chunks. Dice the onion. If using meat sausage, lightly brown it in a sauté pan first so it is not raw. Slice the sausages into 1/2-inch pieces. Place the sausage, potatoes, apple and onion in a large mixing bowl. Add the vegetable oil, salt, pepper, and paprika and stir to combine and evenly mix all the ingredients. Add the potato mixture to a large over-proof skillet or sheet pan. Bake for 30 minutes, stirring the potatoes in between. After 30 minutes, remove the pan from the oven and carefully create a small well in the potatoes for each egg.* Crack one egg in each well, keeping the yolk intact, and return the pan to the oven for 10-12 minutes or until the whites are solid but the yolks are not. Serve immediately. *If you prefer not to bake your eggs, return the potatoes for another 10-15 minutes and cook your eggs as desired on the stovetop.

Skillet Hash & Eggs

Skillet Hash & Eggs

3skillet-hash-and-eggs russet or Yukon gold potatoes (about 1 1/4 to 1 1/2 pounds)
2 tablespoons unsalted butter
1/2 pound kielbasa, cut into 1/2-inch pieces (about 2 cups)
1 large sweet onion, chopped
1/2 teaspoon caraway seeds or dill seed
8 large eggs
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
2 scallions, sliced

Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice. Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes. Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat. Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions.

Sheet-pan Quiche Lorraine

Sheet-pan Quiche Lorraine

Sheet-pan Quiche Lorraine

 

5⅓ C. All-purpose flour

1 pound Cold unsalted butter, cut into cubes

1 C. Ice-cold water

1 T. Kosher salt

 

12 Eggs

2 C. Milk

2 C. Heavy cream

2 C. Onions, sliced thinly

1 C. Bacon, cut into squares

1 C. Gruyère cheese, grated

2 T. Chives, sliced thinly

Kosher salt and black pepper, to taste

 

For pâte brisée (pie dough): Add flour, butter, and salt to bowl of stand mixer. Using paddle attachment, mix on medium speed until butter forms pea-sized pieces. Start adding ice water and keep mixing until all water is incorporated and dough grabs onto paddle. Be careful not to overmix; you want to see small pieces of butter in the dough as this will ensure a flaky crust. Remove dough from mixer, wrap with plastic wrap, and let rest in refrigerator for 1 hour before rolling out. Remove dough and let sit on counter for about 10 minutes. Then, using a rolling pin on a lightly floured surface, roll dough into a rectangular shape, about 3/16-inch thick. Carefully roll dough onto rolling pin and transfer to a half-sheet (13-by-18-inch) pan. Cut off excess dough and place lined pan in refrigerator for another hour to allow dough to relax. Make quiche filling. Preheat oven to 375 degrees F. Once dough is relaxed and firm, line dough with parchment paper and fill with pie weights or beans, then par-bake pie crust until exposed edges are golden brown. Remove pie weights and prick holes in bottom of crust with a fork to release steam. Place crust back in oven until center is golden brown. Let cool before adding the filling. For quiche filling: Heat a heavy-bottomed pot over medium-high heat. Add cut bacon and cook until bacon is crispy and has rendered most of its fat. Stir in onions, salt, and pepper, and cook until onions are dark brown, about 15 minutes, stirring frequently. Cool bacon-onion mixture. Using a whisk and in a medium sized bowl, beat eggs, then add milk, cream, and cheese. Add bacon-onion mixture to egg mixture. Stir in chives. To make quiche: Preheat oven to 350 degrees F. Pour filling into pre-cooked quiche shell and bake for about 40 minutes, until filling is browned and firm to the touch. Test with a cake tester or small knife in the center. The knife should come out clean when quiche is ready. Allow quiche to cool to room temperature.  For best results when cutting quiche into perfect little squares, chill quiche overnight. Carefully remove quiche from sheet pan and transfer to a cutting board. Cut quiche into desired piece sizes and shapes. Reheat individual portions in a 350-degree oven for about 20 minutes.

Fried Eggs with Ramps, Morels and Bacon

Fried Eggs with Ramps, Morels and Bacon

Fried Eggs with Ramps, Morels and Bacon

 

4 ounces (100g) diced bacon

6 ounces morel mushrooms (about 3 cups; 160g), cleaned, trimmed, and cut in half lengthwise

2 tablespoons (30g) unsalted butter, divided

6 ounces ramps (about a dozen ramps; 160g), root ends trimmed, white bottoms separated from green tops

1/2 teaspoon (2.5ml) soy sauce

1 teaspoon (5ml) fresh juice from 1 lemon

1 tablespoon (15ml) canola oil

2 large eggs

Kosher salt and freshly ground black pepper

2 slices hearty buttered toast

Sliced fresh chives, to garnish

 

Heat bacon along with 1 tablespoon (15ml) water in a medium cast iron or stainless steel skillet over medium heat, stirring, until water evaporates, bacon fat renders, and bacon is completely crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a bowl and set aside. Return skillet to medium-high heat until lightly smoking. Add morels and cook, stirring and tossing frequently, until barely starting to brown, about 2 minutes. Add 1 tablespoon (15g) butter and cook, stirring, until morels are nicely browned but not burnt, 1 to 2 minutes longer. Add ramps and cook, stirring and tossing frequently, until whites are browned and tender and greens are crisp in spots, about 2 minutes. Add 2 tablespoons (30ml) water, soy sauce, lemon juice, and remaining tablespoon butter. Remove from heat and set aside. Heat canola oil in a medium nonstick or well-seasoned cast iron skillet over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook, occasionally using a spoon to baste hot oil over the whites to help them cook, until whites are set, edges are crisp, and yolk is still runny. Place a slice of toast on each of two plates. Top each with a fried egg. Return morel/ramp mixture to high heat and stir in bacon. Cook over high heat until liquid reduces to a creamy, emulsified sauce. Season to taste with salt and pepper. Spoon morels and ramps over and around fried eggs. Sprinkle with chives and serve.

Zucchini Pepperoni Squares

Zucchini Pepperoni Squares

Zucchini Pepperoni Squares

 

3 cups thinly sliced zucchini

1 – 3 or 4 oz. pkg. pepperoni – thinly sliced

1 cup grated cheddar cheese

1/2 cup grated Parmesan cheese

1 large clove garlic, minced

1 medium onion, chopped

1/4 cup snipped fresh parsley (or dried is o.k.)

1 1/2 tsp. dried oregano leaves

1 tsp. seasoned salt

1/4 tsp pepper

1 1/2 cups Bisquick baking mix

6 eggs

3/4 cup vegetable oil

 

Cut small zucchini lengthwise into quarters and slice thinly. Combine zucchini, pepperoni, cheeses, garlic, onion, parsley, oregano, seasoned salt , pepper and Bisquick in large bowl. Beat oil and eggs together and stir into other ingredients. Spread batter in greased 9 x 13 inch pan. Sprinkle additional Parmesan cheese over top. Bake at 350 degrees about 35 – 40 minutes, until golden brown. Cut into small squares. Best eaten when slightly warm.

Feta, Eggs, and Dandelion Greens

Feta, Eggs, and Dandelion Greens

Dandelion greens are very nutritious: they are high in calcium, rich in iron, and loaded with antioxidants. They are best harvested in springtime when the young greens are still tender and their flavor is mild. But blanching them in boiling w’ater first will remove some of their bitterness. Cultivated dandelions from the store are less bitter than wild ones, but in both cases it’s best to taste test them first. If you’re foraging your own, be careful not to gather them in areas that have been sprayed with pesticide.

4 C. chopped dandelion greens, thick stems removed
2 T. ghee (or butter)
1 leek, white and light green parts only, finely chopped
4 large pasture-raised eggs
1/4 C. crumbled feta cheese

Bring a large pot of water to a boil. Add the dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, patting them as dry as possible with paper towels. Melt the ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks in the ghee until tender, about 5 minutes. Add the dandelion greens one handful at a time. Cook each handful until wilted, then add more. When all the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.

Huevo en Chile Verde

Huevo en Chile Verde

Huevo en Chile Verde

 

1 lb tomatillos, husks removed and rinsed

2-3 jalapeno peppers, stems removed (remove the seeds if you don’t want it spicy)

1/2 cup water, plus more for cooking

1/4 cup chopped cilantro

1/4 small onion

2 cloves garlic

1 teaspoon kosher salt

1/4 teaspoon ground cumin

1 tablespoon olive oil

8 large eggs, beaten

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Add tomatillos and jalapenos to a small pot. Add water until the tops are completely covered. Bring to a boil over high heat. Lower heat to simmer, cover, and cook for 3 more minutes until the color of the tomatillos begins to deepen. Using a slotted spoon, transfer the tomatillos and peppers to a large blender. Add 1/2 cup of water, cilantro, onion, garlic, 1 teaspoon of salt, and cumin. Blend until smooth. Heat olive oil in a large skillet over medium-high heat. Add eggs and cook for a few minutes, moving them around occasionally to scramble them, until the eggs are firm and lightly browned. Add the salsa verde, reduce heat to low, and cook for 5 more minutes. Taste and season with salt, if necessary. Serve with warm tortillas and enjoy.

 

When scrambling the eggs, make sure to cook them fully. They should be firm and lightly browned in spots. No soft scrambling here! This dish is often served for breakfast and lunch/dinner. It’s a great protein-packed vegetarian meal that’s typically served with a side of refried beans and some corn or flour tortillas.

Huevo Verde

Huevo Verde

Huevo Verde

 

2 large Eggs

1 tablespoon Olive Oil

40 grams Onion, sliced

1 Green Jalapeño Chili, sliced

Salt to taste

 

3 Corn Tortillas

20 grams Feta Cheese

Avocado Slices (optional)

 

Heat the oil in a small non-stick pan at medium high heat. Add the sliced jalapeño chili and the onions and cook for one minute or until the onion starts getting translucent. Don’t overcook them, we want both chilies and onions with a bit of a bite in them still! Crack the eggs over the onion and chili and let the white cook a little before you break the yolk and scramble them. I like my scrambled eggs ‘tender’ as my mother would call them, that is fully cooked white and slightly soft-cooked yolk. Cook for a couple of minutes stirring with a spoon when necessary, until the eggs are cooked to your liking. Season with salt and remove from the heat. I always start heating tortillas while the eggs are cooking, saves time and it means the eggs are not left sitting and overcooking. So take a warm corn tortilla and add a generous spoonful of the eggs. Crumbled a bit of feta cheese on top and add a slice of avocado if you want to cool off a bit of the heat from the chili.

Sheet Pan Suppers: Green Eggs & Ham

Sheet Pan Suppers: Green Eggs & Ham

Sheet Pan Suppers Green Eggs & HamOlive oil cooking spray
1 boneless ham steak
4 to 5 c. chopped kale
1 tbsp. olive oil
kosher salt
8 to 12 large eggs
½ c. crumbled feta cheese
Freshly ground black pepper
Crusty bread

Preheat the oven to 375 degrees F with a rack in the center position. Line a sheet pan with aluminum foil and mist the foil with cooking spray. Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes. Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan. Place the kale on the sheet pan, drizzle with the olive oil, sprinkle with 1/2 tsp. salt, and toss to coat. Spread out the kale in an even layer. Bake for 5 minutes. Remove the pan from the oven but leave the oven on. Use a wooden spoon to make divots in the kale to accommodate the eggs. Crack an egg into each divot. Sprinkle the feta, the reserved ham cubes, and some salt and pepper on top. Return the pan to the oven. Bake the eggs until the whites are set but the yolks are still runny, 10 to 15 minutes. Enjoy greens and eggs and ham immediately, with some crusty bread to soak up the warm, runny yolks.

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

Sheet Pan Suppers: Bacon and Eggs Breakfast for Dinner Bake

baconeggs1 cup (about half of 14-ounce bag) Lit’l Smokies Sausages (I use Hillshire Farm’s Smokies)
4 to 6 slices of bacon
4 eggs
1 cup cherry or grape tomatoes, halved
1 teaspoon dried oregano
salt and fresh ground pepper, to taste

Preheat oven to 425. Arrange sausages and bacon on a rimmed baking sheet.
Bake for 15 to 17 minutes, or until bacon is cooked. Remove from oven and move the bacon and sausages around, making 4 empty spaces for the eggs. Crack the eggs carefully so to not break the yolk and position in empty spots. I crack mine right over the baking sheet.
Add and spread out the halved cherry tomatoes.
Season with oregano, salt and pepper. Put back in the oven for an additional 5 to 8 minutes, or until the eggs are thoroughly cooked.
Serve immediately.

Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

Gruyere Popover Sandwiches with Fried Eggs and Creamed Spinach

med105767_1210_food186_vertGruyere Popovers
Unsalted butter, for pan
12 large eggs
Coarse salt and freshly ground pepper
Creamed Spinach
12 or 24 slices cooked bacon

Split popovers in half, and toast on a baking sheet under broiler for 2 minutes. Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes. Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.

Dippy Eggs with Cheese-Fried Toast Soldiers

Dippy Eggs with Cheese-Fried Toast Soldiers

Dipper-Eggs-003Note: The recipe indicates to use a cast-iron skillet, but we found a non-stick skillet was easier to use and clean.

2 thick slices sturdy sandwich bread
1½ tablespoons mayonnaise
¼ cup finely grated Pecorino Romano or Parmesan cheese
1 tablespoon chopped chives (optional)
2 to 4 eggs, depending on appetite
Flaky sea salt and freshly ground black pepper
Smoked paprika

Fill a saucepan with water deep enough to cover the eggs by 2 inches. Bring the water to a simmer, then reduce the heat so that the water is only quivering. Meanwhile, heat a non-stick or cast-iron skillet over medium heat. On a board, spread one side of each slice of bread with a thin coating of mayonnaise. Sprinkle half of the cheese over the slices, then press gently to secure the fleecy layer of cheese. Flip the bread over. Spread the second side with more mayonnaise and cover with the remaining cheese, patting down again. Fry the bread in the hot pan until evenly golden brown and crisp, 3 to 5 minutes per side. Sprinkle with the chives while hot, then set aside to keep warm if needed. Meanwhile, once the water is at the proper temperature, use a strainer or slotted spoon to carefully lower the eggs into their bath. Cook for exactly 6 minutes, adjusting the heat as needed to maintain the barest simmer, with tiny bubbles just breaking the surface. When the timer dings, remove each egg with the slotted spoon and place in an egg cup. Lop off each top with a knife. Season with salt and pepper and paprika. (Alternative: If you don’t have egg cups, run the eggs under cold water until cool enough to handle, then rap the fat end against the counter and peel gently. Place in a small bowl, split, and dip away.) Cut the toasts into strips and have at it. Be sure to keep seasoning the eggs as you devour them.

Green Chile Deviled Eggs

Green Chile Deviled Eggs

phpThumb_generated_thumbnail12 eggs
6 tablespoons mayonnaise
2 teaspoons Dijon mustard
4 teaspoons chopped canned Hatch green chiles
2 teaspoons freshly squeezed lime juice
2 teaspoons finely chopped fresh cilantro
Kosher salt
Freshly ground black pepper
Corn salsa for garnish (optional)

Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites. Combine the egg yolks, mayonnaise, mustard, chiles, lime juice, and cilantro in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated. Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with corn salsa.

Fried Green Tomatoes with Avocados and Poached Eggs

Fried Green Tomatoes with Avocados and Poached Eggs

Fried Green Tomatoes with Avocados and Poached Eggs

 

1 large green tomato

Kosher salt

Freshly ground black pepper

1/2 cup all-purpose flour

1 large egg

1 tablespoon buttermilk

1 1/2 cups panko Japanese-style breadcrumbs

1/2 – 1 cup olive oil, for frying

For serving

1 medium avocado

1 teaspoon fresh lemon juice, or more to taste

4 large eggs

 

Prep tomatoes. Trim 1/2-inch from the stem and blossom ends of the tomato and discard. Slice tomato into 1/4-inch thick slices. Season tomato slices on both sides with salt and pepper. Set aside. Prep coating. In a shallow dish or pie pan, add the flour. In a second shallow dish, whisk together the egg and buttermilk until blended. Spread the panko breadcrumbs in a third shallow dish. Coat tomatoes. Working with one tomato slice at a time, dip the tomato slices into the flour to coat evenly, shaking off the excess. Then, dip into the egg mixture, letting the excess drip back onto the dish. Then coat the tomato slices in the panko breadcrumbs, patting firmly to help the breadcrumbs adhere. Cook tomatoes. Heat 1/2 cup oil in a 10-inch non-stick or well-seasoned cast iron skillet over medium-high heat until it shimmers. Working in batches if necessary, carefully place tomatoes into the heated oil in a single layer. Cook until the undersides are golden brown, about 2 minutes. Turn the slices and fry until the other sides are browned, about 2 minutes more, adding more oil to the pan as necessary. Drain the fried tomatoes on paper towels. For serving: Prep avocado. Cut the avocado in half lengthwise around the pit. Twist the avocado halves in opposite directions and pull the halves apart. Remove the pit from the avocado and discard. Scoop out the avocado pulp into a medium bowl and mash it with a fork and some fresh lemon juice. Season with salt and pepper to taste. Plate tomatoes. Place tomato slices on plates and top with even amounts of avocado mixture. Set aside. Cook eggs. For the eggs, crack the eggs into 4 small ramekins or sauce dishes. In a 12-inch straight-sided skillet, bring 3 inches of water to a simmer. Turn down the heat so that no more bubbles form on the surface. Carefully slide the eggs into the water, evenly spreading the eggs around the pan so they don’t touch each other. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot the bottom of the spoon on a paper towel to remove excess water. Gently place an egg on each tomato slice. Serve immediately.

Instant Pot Creamy Spinach & Goat Cheese Frittata

Instant Pot Creamy Spinach & Goat Cheese Frittata

Instant Pot Creamy Spinach & Goat Cheese Frittata

 

8 large eggs

2 T. milk or water

½ tsp. fine sea salt

¼ tsp. ground black pepper

1 tsp. salted butter or ghee, for greasing

½ C. chopped baby spinach

½ C. diced white mushrooms

¼ C. diced tomato

1/4 C. crumbled goat cheese

1 C. water

 

Combine the eggs, milk, sea salt, and black pepper in a high-powered blender. Blend on high until frothy, about 30 seconds. You can also whisk the mixture in a large bowl if you do not have a blender. Use butter or ghee to grease a 7-inch baking dish that fits inside your electric pressure cooker. Layer the spinach, mushrooms, tomato, and goat cheese in the bottom of the dish. Pour the egg mixture on top. Cover the pan with foil and place on top of the trivet. Pour 1 C. water into the pressure cooker. Carefully lower the trivet and dish into the pot. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE, and use the +/- buttons until the display reads 30 minutes. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes—it’s hot. Open the cooker and remove the frittata, then slice and serve warm. Note: Make the frittata ahead of time and reheat in the microwave for a quick breakfast in the morning. Store in the refrigerator for up to 6 days.  You can change the vegetables, use a different cheese, add in cooked sausage or bacon.

Instant Pot Butternut Squash Hash

Instant Pot Butternut Squash Hash

Instant Pot Butternut Squash Hash

 

1/2 C. 1/4-inch-cubed butternut squash

Kosher salt and freshly ground black pepper

1 tsp. olive oil

1 onion, roughly chopped

1 bell pepper, roughly chopped

tsp. paprika

tsp. chili powder

5 rosemary needles, minced

1 garlic clove, minced

2 large eggs

 

In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to “sauté, medium heat” and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the paprika, chili powder, rosemary, and garlic and toss to combine. Hit “cancel.” Make 2 wells in the hash and crack the eggs into the wells. Cover, choose the “egg” setting, and cook for 1 minute. Quick release the pressure and serve.