Breakfast Tostada with Kale, Eggs, and Lemon

This took less than five minutes to make. I heated two pans on the stove, one set at about 4/10 and the other at 6/10 on the heat dial, a low and a high medium. In the low medium, I added no oil at all. I put about 1/4 of a small onion cut in thin slices and about 1 cup of chopped kale, chopped up. I added a bit of salt and pepper and a few red pepper flakes. I squeezed the juice from half a lemon on it and let it cook. I did not want it to get overly cooked, just warmed.

When the kale was about half done, I melted 1/4 tsp of butter in the other pan and cracked an egg in the melted butter. I added salt and pepper, and let it cook for a minute.

I put the tostada on a plate, spooned the kale and onions on the tostada, then I flipped the egg for a few seconds and placed the egg on top of the kale. When eating, I broke the yolk right away so it blended with the kale and onions. The kale alone tastes too strongly of the lemon juice until you mix the egg yolk…and then it’s a perfect lemony sauce .

This is a pleasant mix of textures, soft creamy eggs, crunchy tostada and soft, but still toothsome veggies. The egg yolk and lemon are a light and creamy sauce for the salty tostada and the sharp onions and slightly bitter kale. It’s fast, easy, and delicious.

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Shakshouka with Tomatillos

Yesterday I got about 5 pounds of tomatillos from Harvest Share. I had eaten them before but never cooked with them. Last night I made a quick stir fry with them that was tasty. Seeing how they cooked, I wondered if they might work for a shakshouka. No harm in trying, right? Well, I tried it. I liked it. I will make it again. Shakshouka made with tomatillos is very different, but still very good.

To make the shakshouka, I heated my pan to medium, added 1/2 tsp of cumin and 1 tsp of red chili flakes to my dry cast iron man and let them toast for a couple minutes, just long enough to make the air fragrant. I then added 1 TBSP of olive oil and 1 cup of chopped yellow onions, and 2 cloves of garlic and sautéed until the onions were tender and turning transparent.

While they cooked, I chopped up 6 small tomatillos. I added the chopped tomatillos and let everything simmer until the tomatillos cooked down. I squeezed juice from one lime to make it zing. After about 10 minutes, I added 1 cup of water and stirred.

When the tomatillos were broken down into a sauce, I cracked four eggs on top to let them poach. To be on the safe side, you can crack your eggs into a small bowl and slide them into the liquid to avoid breakage. I find that if I crack them on a flat surface, I don’t break the yolks and I don’t get shells falling into the dish either. Add some salt and pepper to the eggs.

I let them poach for a few minutes, covering them for the last minute to make sure they cook thoroughly, though not so the yolks get hard.

So this made four servings, or two with 2 eggs. There is a delicious tartness to this shakshouka. There’s gentle heat from the pepper flakes and some delicious umami from the the eggs. It was delicious and I will definitely make it again.

Grits with Red Chard & Egg

So, you can make grits ahead of time if you like and even make a big batch of grits in advance, or you can make a single batch for just this dish.

Today, I made one serving, so I brought 1 cup of water with a dash of salt to a boil and added 1/4 cup of corn grits. Stir the grits in the boiling water for a couple minutes and then cover, turning heat down low for 15 minutes. If your pan is thin, check on it and stir frequently. If you have a big thick pot, you can just leave it and it will be cooked to perfection without sticking.

About 10 minutes before serving, heat a tsp of olive oil in a small pan. Sprinkle 1/4 tsp of anise and warm in the oil, add salt and pepper. Add 1/4 cup chopped onions and sauté until tender. Chop 1 cup of red chard, add when the onions are tender. Sauté lightly for
a minute or two then add 1 TBSP of rice vinegar. Let cook.

Poach an egg. You can either drop it in boiling water that you swirl to make centrifugal force keep it together or you can poach it in a microwave. Add about 1/2 cup of water to a bowl. Crack you egg into the bowl. It must be submerged under the water, but to be on the save kid, prick it with a toothpick or the tip of a knife anyway so it does not explode. . Cover the bowl with a plate. Microwave for about a minute. Keep an eye on it, sometimes it will be done in 40 seconds, sometimes a minute. I have poached dozens of eggs in the microwave and each egg seems to need their own time somewhere between 40 and 80 seconds.

Spoon the grits in the bottom of a bowl. Add the cooked chard, Place the egg on top. The yolk mixes with the vinegar and oil of the veggies into the luscious creamy, tangy dressing with the perfect blend of heat and bright tang.

Breakfast Smörgås – Open-Faced Breakfast Sandwich


I really love a good open-faced sandwich, I suppose it’s my Swedish heritage and the tradition of smörgås. Two slices usually seems like too much bread, unless I use so much filling it’s unwieldy. I also have the Swedish yen for rye bread over all others. WinCo had fresh rye bread on sale for just $1.78 a loaf the other day. Who could resist?

Ingredients

  • 2 slices of rye bread with butter
  • Havarti Cheese sliced thinly
  • 1 tsp of reserved bacon fat
  • 2 tsp olive oil
  • 1 clove garlic
  • 3 oz breakfast sausage
  • 2 TBSP yellow onion
  • 1 mushroom
  • 8 grape tomatoes or cherry tomatoes
  • red pepper flakes
  • 2 TBSP fresh fennel tops
  • 1 TBSP lemon juice

So, I put 1 tsp of saved bacon fat but you could use butter or olive oil in a small skillet on medium heat and added 2 TBSP of chopped onion, salt, and pepper and cooked until tender.

Meanwhile I removed the casing from 3 breakfast sausage links, but you could just measure out 3 ounces of breakfast sausage if you don’t buy it in links. I added the sausage, breaking it up into small pieces with a fork.

While the sausage was cooking, I sliced one mushroom in very thin slices.

I put a griddle on and started heating it to medium.

I put a small sauce pan on and heated to medium high with 2 tsp of olive oil. I added one clove of garlic (minced), shook in a few red pepper flakes and tossed in 8 whole grape tomatoes. I want the tomatoes to blacken a bit, so I shake them only to keep them from burning.

On the griddle, I laid down two slices of rye bread, buttered on one side and placed buttered side down. I sliced very thin slices of Havarti cheese and placed on both slices to melt while the bread toasted.

I chopped 2 TBSP of fresh fennel fronds and tossed into the sausage and mushrooms.  I cooked some fennel the other night and saved the tops knowing they are a delicious addition to anything with tomatoes.

I cut the top fifth off a fresh lemon and squeezed about 1 TBSP of lemon juice into the tomatoes, stirred and added the tomato sauce to the pan with the sausage, mushrooms and fennel.

Meanwhile, I poached 2 eggs in the microwave, breaking each into a tbsp of water in a plastic egg poacher. Poaching takes about 40 seconds for 2 eggs.

Everything should be ready together. I spread the sausage, mushroom, and tomato blend on top of both slices of bread. Then placed one egg on each slice.

 

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.