Last night, I opened up a carton of eggs to make my son an omelet. Here is what I saw:
Hubs can always do something to make me laugh.
I love the teeth on this one:
If I ever feel sad, I can just remember that I have someone who loves me enough that he’ll draw different faces on each of ten eggs just to make me smile.
I love this because unlike most things, it’s even better reheated. It also uses leftovers and features tons of cheese. How could this be bad?
- 1 Cup of leftover spaghetti (or other pasta)
- 2 eggs
- 1 cup of cheese – I like a mix of parmesan and fontina
- 1/4 cup chopped olives
- 2 T olive oil
Preheat your broiler. Mix all ingredients except olive oil. In an oven proof 9″ skillet, heat the olive oil. Add the spaghetti mixture and flatten to make an even layer. Cook over medium heat until the bottom is cooked – about 5 minutes. Finish cooking under broiler until top is browned (about 3-5 minutes more).
Just right for a working lunch.
Wayne over at Frijilito Farms is trying something interesting with his CSA this year. It’s more like buying credit up front and then getting what you like over the course of the season. Read about it here. In a traditional CSA, you get a bag each week or so, and you just get whatever you get in it. No complaining if you don’t care for eggplant or you can’t stand the thought of another beet. This, on the other hand, is CSA for you picky vegetable eaters – you’re not saddled with the ones you don’t like. Given how happy I have always been with the eggs I get from him, I think I’ll be game.
Not quite like Chinese take out, but still yummy and fast.
Egg drop soup
- 5 C chicken stock (homemade is really really good for this)
- 2 eggs
- 2 T parsley, chopped
- Green onions and soy sauce for garnish
Bring your chicken stock to a boil, then turn down to a gentle simmer. Beat your eggs and parsley together, then drizzle into the stock. Stir it constantly with a fork as you pour it in (and after) until the egg cooks and you get those fun little ribbons. Serve topped with some chopped green onions and a couple dashes of soy.
If you would have suggested this to me before I tried it, I would have laughed at your insanity. But after a catered breakfast at work last Friday (thanks Ologie) where a version of this was served, I am a complete convert. I should listen to you more often.
Mediterranean Egg Bowl
- 3 oil packed sun dried tomatoes, chopped
- 7 (ish) kalamata olives, chopped
- 4 artichoke hearts, chopped
- 3 eggs
Start scrambling your eggs (like this). When they are almost set, add the tomatoes, olives, and artichoke hearts. Stir until your eggs are set and your veggies are heated through. Serve in a bowl with a little salt.
Ahh, the incredible edible egg. When I am motivated to improve my diet to get rid of some body fat (note that unfortunately this motivation is often fleeting) nothing has proven more effective for me than making eggs a primary food source. Especially for breakfast.
However. By about the 6th day of plain scrambled eggs first thing in the AM, I’d rather eat cat vomit than choke down one more plateful. Smothering them with cheese is helpful, but if I’m going to throw my eating plan out the window, I’ll just have a doughnut, thanks. So I have to trick myself into eating the eggs by disguising their gross eggy flavor. This is the first trick in a series of three.
Scramble eggs as usual*, then sprinkle liberally with Chipotle chili powder. This one simple addition does amazing things to make me forget I’m eating eggs.
*I scramble mine like this: crack three eggs into a bowl. Add 1-2 T water. Beat with a fork until frothy. While you’re beating them, heat 1-2T olive oil over high heat in a wok or small skillet. Pour in your eggs. Let them cook without stirring until the edges start to look cooked. Push the cooked edges in toward the middle and let all the uncooked egg run to the sides. Continue in this fashion until your eggs are mostly set. Use an Emeril style wrist flick to flip the whole thing over, or just turn it over with a spatula. This whole process shouldn’t take more than a minute or two. Eggs cooked at high heat can get overdone and rubbery fast. You can cook them longer at a low heat, but I don’t have the patience for that.
One item always on the Christmas Breakfast menu is fried rice. I have no idea why, but that’s one thing my Aunt Susie always made for Christmas breakfast when I was growing up, so it says Christmas to me.
Mine’s probably not as good as Aunt Susie’s, but still contains bacon*.
Christmas Breakfast Fried Rice
- 1/2 pound bacon, cooked and save the grease, then sliced crosswise into little strips
- 1.5 C jasmine rice (this is the measurement dry), cooked according to package directions
(I complete the two above steps the day before. Aunt Susie says that fried rice works best with cold rice.)
- 1 bunch green onions, sliced
- 2 eggs
- soy sauce, to taste (lots)
Heat your bacon grease in a skillet over medium heat (I like a round bottom stir fry skillet for this). Don’t shoot me, but I use about a quarter cup of it. Add your rice and green onions. Stir constantly, distributing the bacon grease throughout. Break up any lumps of rice. After about 5 minutes, add your bacon, and soy sauce (I put in at least 10 shakes, stir, taste, and repeat if necessary). Continue stirring for 2-3 minutes more. Next, add your eggs. Stir quickly to break them up before they cook. Cook and stir until your eggs are set (2-3 minutes more) and serve.
*one of the culinary fail-safes, along with cheese