Posts tagged recipe
A Perfect Spread
Celebrating the world's finest first meals
Breakfast Pizza via Tiffin Tales
(Source: sincerelyanonymus)
Breakfast Pizza with Kimchi, Bacon and Eggs via Syrup and Honey
(Source: sincerelyanonymus)
cgav:
How do you like your eggs?
As of today, I prefer mine baked or shirred. In France they call this Oeufs en cocotte!
- Spray an oven safe baking dish or ramekins with non stick cooking spray
- Crack eggs into dish
- Pour a little milk over the top and sprinkle with desired herbs/spices/additions etc.
- Bake in 325 degree oven until cooked through (time will vary depending on how many eggs you are using, but be sure to check on them often)
This morning I sprinkled my eggs with a little salt & pepper, the herbs de provence I picked up in France, and some smoked gouda cheese. It was heavenly with a slice of hearty toast.
This picture was the inspiration for my delicious breakfast this morning. It looks like this little London eatery makes theirs with a little fresh sage… I’ll have to try that next time.
Enjoy!
(via folder143)
There are only a few ways that Thanksgiving could be made better in my mind, especially from a culinary standpoint, but this guy Kevin (with his blog Closet Cooking) seems to have done the impossible. By making eggs Benedict out of the leftovers. God bless you, sir.
Thanksgiving Eggs Benedict
(makes 2 servings)
Ingredients:
Printable Recipe
2 English muffins (sliced and toasted)
4 tablespoons cranberry sauce
4 slices roast turkey breast (warm)
4 eggs
1/2 cup gravy (warm)Directions:
1. Place the muffin slices two per plate and top each with a tablespoon of cranberry sauce and a slice of turkey.
2. Bring a large pot of water to a boil and reduce the heat to medium.
3. 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 remaining egg.
4. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
5. Place the eggs on top of the turkey and cover with gravy.
Making Skillets Eggs & Taters
It’s Saturday again so time to do a food post. So this is Skillet Eggs and Potatoes, something that is so easy (and quick!) to make that I don’t even need to write the recipe or instructions for it (but I will, ofcourse). Great for breakfast. Go easy on the salt.
Skillet Eggs & Taters:
[Potatoes (arbitrary) + any vegetable you like (I used spring onions and green pepper) + herbs that you like (I recommend parsley, oregano or thyme) + eggs (arbitrary) + 1 tablespoon olive oil + salt&pepper]
Now this might look like one of the most useless recipe you’ve seen, but trust me, this dish really is open to your interpretations.
Now I said arbitrary for the potatoes because it depends on how many people are eating it. 1 potato for a normal person. 2 potatoes for a particularly hungry person (or a teenager). The same goes for the eggs.
So you take some potatoes, scrub it till clean or peel it. I like to keep the skin on.
Chop them to bite to small bite-sized pieces
Heat some water and add salt. Then briefly blanch the potatoes. You don’t want them to be cooked all the way through. You want it still firm but soft enough to be prodded by a fork.
Drain the water. Set potatoes aside.
Heat 1 tablespoon of oil in a skillet.
Throw in the potatoes in one layer. Wait for 3 minutes to brown one side,then give it a turn and break up any big pieces with your spatula.
Add the vegetables and herbs, season to taste with salt&pepper
Gently crack the eggs on top of the potato layer. Cover and leave on low heat for 3-5 minutes (you don’t want the bottom of the potatoes to burn).
This will give time for the egg to cook au point (firm but still runny). If you like your eggs a little more solid, then leave it for another 3.
Transfer to a plate and serve
Enjoy!
Tropical Egg White Omelet.
