Posts tagged eggs

Breakfast burgers

When Mr. Squid mentioned he wanted to make breakfast burgers I wasn’t immediately on board. See, we tried out breakfast pizzas once on a whim and the results were, well, not good.

But sausage patties are perfect for the grill. We buy ours from a local farmer’s market that makes fresh pork and turkey varieties. Top your grilled patty with the works like bacon, cheese, and a fried egg. Or keep it simple–I like just a turkey sausage patty topped with thick-sliced tomato.

Recipe

Prep time: 30 minutes

Servings: 4

Ingredients

4 sausage patties (1 pound)

4 whole wheat kaiser buns

4 slices bacon, if desired

4 slices cheddar cheese, if desired

4 eggs

Directions

  1. Form the sausage into 4 thin patties.
  2. Heat the grill to high, then place the sausage patties on the grill.
  3. Cook for 3-4 minutes on each side.
  4. Take the patties off the grill. While they cool prepare a fried egg for each.
  5. Place the patty on the bun followed by the bacon, cheese, and fried egg. (Alternatively, top the sausage patty with a slice of tomato.)
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Middle Eastern breakfast burritos

Breakfast burritos are a dinnertime staple around my house. I forage in the fridge for whatever leftovers I have, throw it in with scrambled eggs and wrap it in a heated flour tortilla and you have dinner. Sauteed veggies? Throw ‘em in for veggie burritos. Leftover pork? Chop it up, throw it in then top the scrambled eggs with salsa for Mexican breakfast burritos. Mozzarella + diced tomatoes + fresh basil (if you have it) and you’ve got Italian breakfast burritos. Yeah, I wasn’t kidding when I said we have this a lot. Easy peasy.

On Friday night I even packed our breakfast burritos to go since we were running late to see The Avengers. Yes, I carted our burritos into the theater with us so we could eat while we watched the previews. I had thought of just giving in and buying fast food on the way but I took 5 minutes and made Mexican burritos instead. So I had burritos on the brain while watching the Hulk smash through Cleveland. Yes, it’s Cleveland, not New York, getting pummeled during the movie. I’m so proud. After defeating Loki and his minions (yeah, no spoilers there we all figured the Avengers would prevail, right?), Iron Man mutters that he wants shawarma. I love that shawarma got a big screen mention. The Middle Eastern shish kabob deserves the A-list star treatment.

The next day my husband and I did a little what we like to call culinary spelunking in Cleveland and stumbled upon the Assad Bakery, which had shawarma and fresh pitas for sale. Fresh pitas are nothing like the cardboard kind you find at a regular grocery store. They’re soft and pliable and come in different sizes. They’re meant to be rolled. I was inspired: what about a Middle Eastern breakfast burrito complete with a slathering of hummus? I went for Trader Joe’s smoky red pepper chipotle hummus and paired with scrambled eggs for this Middle Eastern breakfast burrito.


Recipe rundown: Prepare scrambled eggs. Spread about 2 tablespoons hummus over the pita. Place about 1/3-1/2 cup cooked eggs in a center line on the pita then roll up starting with one end. If you can’t find decent pitas around, go ahead and buy the pocket variety and just place the hummus and eggs into the pocket (don’t try to roll ‘em). Or, you could use flour tortillas for even more cross-cultural food fusion.

Kids’ reaction: Rave reviews all around. My two youngest requested their burritos sans hummus but then when I couldn’t finish mine they both offered to eat it.

By the time I went for a shot my daughter was almost done!

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Caprese omelet

We’re trying to have veggie dinners at least once a week around here. The bounty of fresh vegetables certainly helps. That, and having friends with gardens who drop by their extras. Yesterday a surplus of ripe tomatoes and basil gave me an idea for dinner: My kids like caprese salad, which is simply fresh mozzarella, tomatoes and basil drizzled with extra virgin olive oil. To make that a meal I added the cheese into an omelet and chopped the tomatoes and basil to serve on top. I used fontina cheese instead of mozzarella since it melts better and has a stronger flavor, but you can use whatever you have on hand. Also, I like a little meltiness in the inside of the omelet so I added a bit of American cheese. If you’re not an American cheese fan, you don’t have to include it. Another addition: sauteed portobello mushrooms. I cooked them in a basil oil to bring out even more of the herb’s flavor; regular olive oil is fine too.


Recipe

Per serving, ingredients

2 eggs

1/4 shredded Fontina cheese

1 slice deli American cheese

1/2 tomato, diced

4 basil leaves, minced

handful shredded fresh Parmesan cheese

Directions

Whisk the eggs together and add salt and pepper to taste.

In a large saute pan bring 1 teaspoon olive oil or butter to medium high heat.

Pour the eggs into the pan and just when it starts to heat through add the cheeses, and mushrooms if you’re using them, in the center (except for the Parmesan).

Once the cheese melts, slide the cooked eggs gently off the plate, folding them over twice or once, depending on how you like your omelet.

Add sliced tomato, basil and Parmesan cheese on top. Serve immediately.

Your turn–have you had any good veggie meals lately you care to share?

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Pretty mini-quiches

A few weeks ago I tried out crustless quiche on a whim and it was a big hit at my house. I became a fan too–the recipe was so versatile and fast that I could make a meal in under 10 minutes (well, baking time took longer, of course). Serve a slice of quiche with a generous salad and dinner is done.

But then I wanted to get a little creative, try out spinach in the quiche, or maybe roasted veggies, breakfast sausage in some and ham in another. I wondered if I could use ramekins in place of a pie plate so that each person could have their own quiche and choose what ingredients they wanted. It was kind of like make-your-own pizza, but with quiche.

Putting the ramekins together takes a little more work than a single quiche, but not much. You’ll need to lightly coat each ramekin with baking spray. Put about 1/8 cut of ingredients into the bottom of the ramekin and then pour the egg mixture on top.

I filled a pan with various ramekin sizes (4 and 7 ounces) and quiche flavors–spinach and gruyere, cheddar and sausage, ham and potatoes. And yes, you can make these a day ahead and reheat them. Plus they slide right out of the ramekin so if you want to serve them out of the dish, you can.

So if you’re looking for something fun for New Year’s Day to serve to your crew, try out these mini-quiches. (And then next week when you need a quick dinner–yup, you can try these out again just with different fixins.)

Here’s a few tweaks to the crustless quiche recipe to make the mini version.

  • Instead of greasing a pie plate, use 6, 7-oz ramekins or 8, 4-oz ramekins (or a combination)
  • Fill each ramekin with about 1/8-1/4 cup fixins of your choice (sausage, spinach, roasted veggies, diced ham)
  • Pour the egg mixture on top of the fixins.

For more fun brunch ideas perfect for New Year’s Day (or breakfast for dinner)–like french toast fondue, check out these Come To Brunch ideas. I’ve been looking through the site as part of the Motherboard team. Once a week, I’ll be posting about the exciting things not to miss on the their site, and their affiliates.

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Quick Crustless Quiche

Crustless quiche

Santa, please bring me a better camera so I can take decent pictures...

Quiche is pretty much a glorified omelet. But you can only have omelets for dinner so many times before it gets dull.

I like the standard quiche, but there’s something about the crust that just makes me think dessert instead of dinner. It could be that I once tried to save myself some time by buying the crust instead of making it from scratch and I inadvertently bought a dessert dough (not the savory, sugarless variety). Hey, I like to try new flavor combos, but ew. Just ew.

My solution? Go crustless.

Without the crust, quiche becomes a lot more versatile. And leftovers are literally soaked up with an egg custard and a generous helping of cheese. Pair yesterday’s ham and roasted potatoes with sharp cheddar cheese for a quick comfort food dish. Or spruce up spinach and bacon with some Swiss cheese.

Are you seeing where I’m going with this–easy dinner during the holiday rush that also cleans out the fridge? Ah, now you’re starting to brainstorm how to use what you’ve got and refashion it in a pie tin.

I’ve included a recipe with specific directions, but I like to think of this as a guideline, so let me explain crustless quiche construction. First, you need to grease your pan, easy enough. And don’t feel like you have to stay with the pie shape—an 8×8” square pan works well too (this recipe doubles well too). Then it’s all about what your family likes—add ham, sausage, bacon, or veggies to the bottom of your pan. Once that’s in the pan you pour the egg mixture on top to seal the ingredients together, of course the cheese in the eggs helps with keeping things together. I also like to add a little extra cheese and herbs (fresh or dried) on top of the quiche, just to spruce up the appearance.

The quiche doesn’t cook quickly, but while it bakes you can do a little online shopping or wrap a present or two. I usually serve a hearty slice of crustless quiche with a salad and a muffin.

Recipe

Servings: 4-6

Prep time: 20-30 minutes

Ingredients

4 eggs
1/2 c. flour
1 1/2 cups milk

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

pepper to taste
¾ cup-1 cup shredded cheese

1 cup chopped ham, cooked sausage, bacon or cooked veggies like broccoli, mushrooms

Directions

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, whisk the eggs, milk and flour using a hand mixer. Add the spices and ½ cup of shredded cheese (I like to use a combination of Parmesan and sharp cheddar).
  3. Grease a 9” pie pan or small casserole dish.
  4. Place your cooked meat and/or veggies on the bottom of the baking dish. Pour the egg mixture over the top.
  5. Add the remaining cheese.
  6. Bake for 35-45 minutes or until cooked through and browned slightly on the top.
  7. Cool for 10 minutes before slicing and serving.
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