English Muffin Breakfast Sandwiches

One of my favorite things about English Muffins is that they are the perfect size to hold one egg in a sandwich. An easy breakfast can be made by toasting an English Muffin and cooking an egg your favorite way. For me, I like a fried egg best, so that’s what I make. But what about adding a little extra to your sandwich. In the sandwich I made yesterday, I put some butter down on a medium cast iron skillet. I cooked my egg in the center, on one side, I cooked a small handful of spinach. On the other side, I toasted the English muffin, melting some thinly sliced Havarti cheese on it. Put the muffins on first, then the egg, then the spinach. To keep the egg from spreading out too far, I put it in a metal one cup measuring cup and  flip it on the griddle, leaving the cup in place. It holds the egg in place pretty well. You can also cut both ends off a can of tuna or cat food, and use it as a shaper to keep the size right.  The creamy Havarti is a perfect complement to the umami of the spinach.

This morning I made another sandwich. I started with the tomatoes first. I put 8 grape tomatoes in a small pan on medium. I did not add oil at first because I wanted a bit of char….it deepens the flavor and I always like a little char anyway. Meanwhile I heated my skillet for the egg, melting some butter in the center where I would cook it. When the first tomato burst, I put the egg on to cook with a dash of salt and pepper, put the English muffin in the toaster. Then I started to finish the tomato sauce. I added 2 tsp of olive oil, 1/4 tsp of red pepper flakes, salt, pepper, and then zested some lemon on top. When the muffin was done, I flipped the egg to cook the other side slightly, put it on the muffin. I then squeezed about 1 TBSP of lemon juice on the tomatoes and stirred. I spooned the cooked tomatoes on the other side of the muffin. It was delicious. The tomato sauce is rich in flavor, sweet with some heat and tartness and of course, the over easy egg added a creamy richness. Yum!

Bacon, Egg, Pear, Parm Sandwich with Caramelized Onions & Apricot Cabbage Slaw

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I don’t know what got into me today, but I was about to make a roast pork and slaw sandwich and I thought about all the pears I need to eat and ended up making the most delicious sandwich ever.  It began with the Apricot Cabbage Slaw I was going to make for the sandwich.

I got ambitious and decided to make slow caramelized onions. To do that, I thinly sliced 1/2 an onion on a mandoline. I heated a cast iron skillet to medium high (7 of 10), added 1 TBSP of saved bacon drippings (but you could use olive oil or butter) and melted it. I added the onions and cooked quickly, stirring frequently for about 5 minutes until browned, then I lowered the heat to medium-low (3 of 10) and let cook slowly while I prepared the Apricot Cabbage Slaw. Be patient, the longer the onions cook, the more tender sweet they are, almost like a jam.

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Turn the broiler on before the onions are done to heat up.

When the onions were done, I removed them and set them in a small bowl. Any leftover onions can be used in a sauce or another sandwich.

I then cooked two slices of bacon in the same pan, rendering the fat and saving it for another day. I removed the bacon and set it aside.

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While the bacon was cooking I broiled 2 slices of bread on one side for about 2 to 3 minutes. Just to get some strength from drying, it did not get toasted. Between broiling on one side and then on the other, it was time to cook the egg.

I wiped the fry pan clean of any bacon, and put a dab of butter in the middle of medium hot pan and cooked one sunnyside up egg, adding some salt and pepper.

While the egg was cooking, I broiled the other side of the bread.  On one piece, I shaved parmesan cheese. On the other piece, I layered thin slices of pear to caramelize sightly. I put them back under the broiler for a few more minutes until the parm was melted.

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Assembly

On the side with the melted part, I stack the two slices of bacon, cut into 4 pieces. I added the sunny side up egg. On the side with the pears, I stacked caramelized onions, and the Apricot Cabbage Slaw. Then I put the two pieces together with a bit of hard push to break the egg yolk so it spread through the sandwich and sliced it in half.
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Believe me, this is worth spending 40 minutes to make. The pear and caramelized onions are dream. And of course, bacon, eggs, and parmesan are delicious. A good sweet/sour slaw is a perfect balance to the sweetness and the creamy egg marries everything together. This is the most delicious sandwich I have ever concocted. This made one sandwich, but I have some caramelized onions and slaw left over. I had thought to make a vinaigrette with the onions, but now I think I will be making this sandwich for supper.

Broccoli Frittata

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Turn oven on broil

Bring water to a boil in a small pan. As soon as it’s boiling, drop broccoli in for 90 seconds. Drain.

Chop up 4 slices of bacon. Toss in 2 sprigs of fresh thyme. Cook in medium cast iron skillet.

Dice one small onion (I used a red onion.) Add to skillet and sauté until transparent. Add parboiled broccoli.

Beat 4 eggs, add 1/2 cup milk and pour into the skillet. Stir slowly, pulling from the outside to the center. When the eggs are early cooked through remove from the heat.

Add a 1/4 cup of parmesan cheese across the top. Broil until toasty.

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This is delicious and makes four servings.

Scrambled Eggs with Bok Choy and Bacon

Eggs Bok Choy Leaves

Chop up two slices of bacon into small bits and fry in cast iron skillet on medium heat with about 2 TBSP of chopped red onion until onions are transparent.

Tear the green tops off some bok chop and rinse clean. Roll up into a tight little cigarette shape and chop finely (usually called chiffonade) and sauté lightly.

Crack 3 eggs, stir together with 1 tablespoon of cold water. Pour into skillet, stir briefly before turning down the heat and keep stirring gently until done. You want to soft scramble the egg so it’s fluffy, moist and soft.

Add salt and pepper when you’re done. Salt added during cooking ruins scrambled eggs.

Makes one serving. It’s delicious, the bok choy leaves are a great blend with bacon and onions.

Scrambled Eggs with Rocket, Peppers and Onions

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This was a delicious breakfast scramble and so easy.

I heated my cast iron skillet to medium, melting about 1 TBSP of butter, tilting the pan to make sure it was all coated with butter. I had a bag of those mini bell peppers in all colors.  I chopped up about 2 TBSP of red onion, added it to the pan and let it cook. Then I chopped up 2 TBSP of red and yellow peppers and added it to the onions. I cooked until tender. I lowered the heat to low, so I could slow scramble.

While they were cooking, I cracked 3 eggs, added 1 TBSP of water, and blended with a fork. I also grabbed about 1/2 of fresh rocket (arugula) and chopped it up.

After the heat was lowered, I added the eggs and began stirring, stirring, stirring, stirring. Slow scrambling makes super creamy eggs, but they do require a lot of stirring. As soon as the eggs started to solidify, I added the rocket. I did not want it to overcook, so it went in last. I kept stirring until the eggs were done. I then added some salt and pepper to taste. Remember, never add salt to scrambled eggs until they are cooked or they will break.

This was a delicious and hearty breakfast. I like the peppery zest of the rocket.

Potato Salad with Green Beans

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So, I started out making a potato sad that I intended to use rocket in, to use up some of the rocket I have, but then I got around to adding the rocket and changed my mind and added green beans instead. I am glad I did because the freezer was just starting to extract the liquid from the beans and would have soon dried them out.

This is a pretty standard potato salad. I boiled 4 potatoes in salted water and hard-boiled 4 eggs. I use Martha Stewart’s method to boil eggs and it never fails me. I am not going to reinvent boiling eggs. When the potatoes were done I ran cold water on them to chill. I also chilled the eggs. I then boiled some salted water and blanched the green beans. I did not want them mushy and wanted them to stay bright.

So then I chopped up one whole yellow onion, the potatoes, the eggs and the green beans and tossed them together. I drained a can of black olives and crushed about 1/3 of the can.

In a bowl, I missed 3 TBSP mayo, 1 tsp of mustard, 3 TBSP of apple cider vinegar and a 1/2 tsp of sugar, salt and pepper. I made it to taste and added to the salad and blended.

This made 4 to 6 servings and was better the next day. It’s nice and tangy with the mustard, the olives add an earthiness that I love.

Bolillos with Soft-Scrambled Eggs & Dill, Asparagus & Tomatoes

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Heat a cast iron pan to medium-high, rise 4 asparagus and cut into thirds. Lay on the bottom of the pan and cook without oil or water until tender, turning so it browns evenly. Slice 8 cherry tomatoes in half and toss in and cook for 2-3 minutes with the asparagus. Remove from the pan, and wipe the pan clean with a paper towel.

Cut two boltllos in half and lay them on the cast iron pan, turning the heat down low. Put a lid on and let them toast. The lid will help them heat all the way through, not just on the toasted side.

In another pan, on medium-low heat, melt 1 tbsp of butter. Meanwhile, beat 3 eggs with 1 tsp of dry dill weed. Do not add salt and pepper. Pour into the melted butter and scramble. This is a soft scramble, which makes a creamy, tender scrambled egg. It’s imperative you add no salt until the eggs are done or they won’t get the creaminess you want. Stir constantly until the eggs are cooked to a creamy consistency. Then add some salt and pepper.

Remove the now toasted bolillos, spread the eggs on the pieces, then place some asparagus and tomatoes on top.

These are a delicious blend of flavors, the creamy soft-scrambled eggs are wonderful foils for the asparagus and tomatoes. The crunchy bolillos are a good contrast in texture to the creamy eggs, juicy tomatoes and the semi-crisp asparagus. These make a nice light meal or great snack.

 

Asparagus Breakfast Tostadas

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  • 4 breakfast sausage links
  • a dozen young asparagus spears
  • 1/4 yellow onions
  • 2 eggs
  • 2 corn tostadas

This delicious breakfast was easy to make and so tasty. Preheat the oven to 450°.

Clean the asparagus and slice the onion into thins strips. Sprinkle with olive oil and kosher salt. Roast in the oven until they begin to caramelize.

Meanwhile cook the sausage links in a pan on medium high heat. Use a fork to smash up the sausage into small bits. You can use ground sausage, too, but I didn’t have any.

In a small egg pan, cook two eggs, over easy (or however you prefer) and season with salt and pepper.

Put the tostadas on a plate, add the sausage, then the egg and the asparagus and onions on top. Before you eat, use a knife or fork to poke the yolk so it begins to seep out over the sausage, etc. Definitely poke the yolk before lifting up the tostada and taking a bit so it does not burst when you bite and send egg yolk all over your face. This is the voice of experience.

This was delicious. The tostada gave it a great crunch and added a foundational flavor that the sausage and eggs combined with for this wonderfully satisfying umami flavor. The onions and asparagus brought some brightness and freshness, a great flavor combination. This makes one giant breakfast for this hungry person who skipped supper last night.

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Oatmeal Scones with Dried Cranberries and Pecans

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These are incredibly easy scones that take less than 30 minutes from start to finish.

Preheat oven to 425° Fahrenheit. Most recipes start with preheat and your oven is heated up long before your recipe is mixed. Not with this, even starting to preheat before you mix one thing, you might have to wait to get to 425.

In a large bowl, mix the following dry ingredients:

  • 2 cups rolled oats
  • 1 1/2 cup white flour
  • 1/4 cup white sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries

Combine the following wet ingredients in another bowl. Pour them into the dry. You can make a little well in the dry ingredients to pour the wet in as that makes it just a bit easier to mix.

  • 1 egg, beaten until frothy
  • 1/3 cup milk
  • 1 cup of melted butter

Note: This recipe is so forgiving it does not care whether you melt the butter and add it with the milk and egg or if you mix cold butter into the dry mixture by hand until it is crumbly. You can choose. Either method has the same result. It is just slightly easier and faster to melt the butter in the microwave for 45 seconds or so.

Mix the ingredients so all the dry is incorporated. It will be a wet, sticky dough.

Put parchment paper on cookie sheet.

If you are ambitious, you can flour a board and roll it out into two circles about 1/2 thick and cut each circle into 4 pie-size wedges. I think it is just easier to roll out eight balls of dough and press them into 1/2 thick little rounds. Separate them so they are not touching.

Bake 15 minutes in the preheated oven, until risen and browned.

You can serve warm with some butter, jam or cream cheese, but I like them plain with nothing else, warm or cold.

Makes 8 scones.

Green Bean Sandwich

Green Bean Sandwich

Last month, my best friend and I stopped at Meat Cheese Bread for lunch and we each ordered a sandwich and then shared half of our sandwiches with each other. She had a pulled pork sandwich and I ordered a green bean sandwich, mainly out of curiosity. I mean, it sounded good, but I still wondered how green beans would fare as the star in a sandwich.

Extremely well. As good as her pulled pork sandwich was, it was still just a pulled pork sandwich. On the other hand, the green bean sandwich was a revelation. My budget does not run to dining out more than a few times a year, so if I wanted to have this delicious sandwich again, I would have to learn to make it myself.

Make Ahead

Bacon Jam

The first thing was learning to make bacon jam or relish. I read a dozen or more recipes, decided that I was not going to splurge on bourbon or maple syrup in order to save on sandwiches and came up with my own recipe without those ingredients. It may not be an exact replica, but it is delicious and it works. I could possibly add a bit more vinegar and be a little closer to the Meat Cheese Bread bacon relish since their version is not quite so thick. I am not too worried, though, because this sandwich turned out amazing and everything I hoped it would be.

Aioli

I also made up some aioli in advance. I cheated and made it with mayonnaise. I peeled 6 cloves of garlic and smashed them with the side of a knife. I sprinkled salt on them and let them rest for five minutes, coming back to mince them into small pieces. I stirred the garlic into 1 cup of mayonnaise and added the the juice of half of a fresh lemon squeezed. I mixed it all together, added 2 tsps of olive oil and stirred it in and put it away in a plastic container with a good lid. It will keep just as well as plain mayonnaise and will be a good spread of sandwiches or tasty added to some potatoes.

There were no ciabatta rolls when I went to the grocery store, so I bought some large hard rolls instead. This sandwich requires a roll with substance, one that will hold up and not get soggy when the egg yolk runs into it. The rolls I used are WinCo’s specialty and very affordable at 19 cents each.

Finally read to make sandwiches, I started by button a pot of water on the stove to boil, I filled it quite deeply with water because it needed to cover the eggs when I boiled them. While the water was heating up, I turned the broiler on the oven.

I snapped the vine end off 12 green beans and sliced a roll in half. I placed the halves of the roll on the top rack in the oven facing up toward the broiler coils.

One thing I thought I could improve on was the texture of the green beans. I thought they were just a bit too crisp and not quite done. I wanted crisp and crunchy but I wanted the flavor to taste done, not raw. To do that, I decided to blanch the green beans first. To save on pots and pans and time, I blanched them in the water for the soft-boiled eggs.

I dropped the green beans in the boiling water and counted out 60 seconds. I could have watched the clock, but 60 seconds is just long enough to get distracted and overcook the green beans. I didn’t want them cooked, just heated through so they lost their rawness. I pulled them out with tongs and set them aside and put 2 eggs in the boiling water, checking the clock. They needed to boil exactly five minutes for a perfect soft boil.

While they were boiling, I removed the now perfectly toasted buns from the oven and put them on a plate. I spread some aioli and bacon jam on one side and shaved off a few slices of parmesan.

After five minutes, I removed the pot of water from the burner and poured out the water, running cold water in the pot to cool the eggs so I could peel them. Meanwhile, I did not turn off the burner, instead I turned my stovetop fan up on high and used my electric coils to “grill” the green beans. I placed them directly on the coils and used my tongs to turn them and remove them  once they had a nice char. This worked very well and the beans were nice and crispy but not the least bit raw.

I placed them on the other half of the roll, laying down a bed of green beans. Then I peeled and sliced the soft-boiled eggs. They were perfect which meant the yolks were a bit runny which meant it was messy but that’s okay. I don’t know how you neatly slice soft-boiled eggs.  Using the side of the knife, I picked them off the cutting board and placed them on top of the green beans. I put a few shavings of parmesan on top and added just a bit of salt and pepper to the eggs.

They are photographed open, but I put the two halves together and pushed down just a bit. The yolk kind of held everything together and the flavors blended perfectly. There was the sweet and savory vinegary bacon jam, the creamy garlicky aioli, the fresh crispy green beans and the creamy, lush soft-boiled eggs with just a hint of the nutty parmesan all with a good, solid bread to absorb everything and hold it all together.

It was not identical to the restaurant sandwich, but the minor differences made it even better.