Archive for the 'eggs' Category

07
Dec
08

Italian Fried Egg BLT Breakfast Sandwich

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07
Dec
08

Ciabatta French Toast with Pancetta and Scrambled Eggs

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18
Nov
08

Mixed Greens Salad with Fried Egg

saladwithegg

This was a heckuva good salad if I do say so myself.  The salad was mixed greens, chopped artichoke hearts, tomatoes, sauteed shallots and shaved Parmigiano Reggiano cheese.  I dressed it with lemon-garlic vinaigrette:  2 tablespoons EVOO, juice of half a lemon, half a garlic clove minced, with freshly ground sea salt and pepper.  Top with an egg over easy and  serve with wheat toast.

saladpreegg

03
Nov
08

Breakfast for Dinner: BLT Fried Egg and Cheese Sandwich with Oven Fries

BLT Fried Egg and Cheese Sandwich

Yes, it was delicious.  How can you go wrong with fried eggs, bacon and cheese?  And my personal favorite, tomatoes?  This is so fast to make. On the side I served another really easy side-dish solution:  Alexia Rosemary and Olive Oil Oven Fries.  I love Alexia’s frozen potatoes, including sweet potato fries – they come out really well every time.  I just toss them with some olive oil, put them in a pyrex baking dish (because my cookie sheets all tend to bend and warp at 450 degrees) and turn them once halfway through cooking.  Sadly, of course, you have to use more olive oil to make them resemble fries, but they are still pretty good if you keep it healthy by just using a minimal amount of oil.

I used Take and Bake Italian Peasant Bread (Cub and SuperTarget both sell this) for the sandwiches, just taken from the package and toasted.  I really like this bread because you can put the packaged loaf in the refrigerator for a day or two, unwrap it, bake it, and it’s like fresh.  It doesn’t take a trip to the store the same day to have pretty good bread.

28
Oct
08

Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey Vinaigrette

Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey
Vinaigrette


This flavorful frittata from Food and Wine is quick to make and could be a great dinner,
brunch or breakfast.  It’s good hot from the oven or cold.

I cut the recipe in half to make a smaller frittata – half the recipe makes five generous servings.  Although I cut the rest of the ingredients in half, I added extra scallions (for a total of four) and used 3 oz. of prosciutto instead of 2 oz., just to add a little extra flavor.  The cooking times called for in the recipe still held for the reduced quantity and it came out cooked to the right doneness.  I garnished wedges of the frittata with thyme sprigs.


Tossed Green Salad with Honey-Lemon Vinaigrette
This dressing is light and tangy, and easy to make.

½ package Boston and red lettuce mix
¼ yellow pepper, finely chopped
¼ apple, finely chopped

2 scallions, finely chopped

Honey-Lemon Vinaigrette Dressing

Juice of ¾ large lemon
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
salt and freshly ground pepper to taste

26
Oct
08

French Toast

I started out with this Alton Brown recipe for French Toast from the Food Network as a basis, but made various changes.  First, I wanted to make two servings instead of four, so I reduced the quantity of ingredients.  I added vanilla and cinnamon, used maple syrup instead of honey, and used skim milk instead of half and half in the egg-mixture for dipping  I used slices of leftover Italian peasant bread for the toast.  The Alton Brown recipe’s method for preparing and cooking the french toast worked well — draining the slices on a rack before cooking them in the pan prevented big chunks of egg in the pan.  Cooking the slices for an additional five minutes in a 375-degree oven helped them cook through and left the outside with the perfect degree of light crispness.  I served the french toast with maple syrup, bacon and scrambled eggs.

Here’s how the recipe ended up with my changes:

2 eggs

1 teaspoon vanilla

1/2 cup skim milk

1/2 teaspoon cinnamon

1 tablespoon maple syrup, warmed

4 1/2-inch thick slices Italian peasant bread

1 tablespoon butter

Follow directions from Alton Brown recipe for preparation and cooking.

03
Oct
08

Homemade Bagels

There’s not a great place to buy bagels near where we live… Bruegger’s is decent but not a real deli and I’m tired of the wild goose chase to find bagels.  So I decided to make my own tonight.  Had no idea what to expect about how they’d come out, but they were actually fine.  I did learn a few lessons for next time, though.

Here’s the recipe I used:  Homemade Bagels from the Food Network.

I used the bread hook attachment on my mixer for all the mixing and kneading and that made things easy.  The dough rose well and was easy to shape into bagels.  I put them on a sheet of wax paper to rise for the second time and they stuck really badly.  Getting them off the paper messed up the shape before I boiled them.  When they rose, the holes totally filled in.  Maybe I should have stretched them out more before letting them rise for the second time. I cooked them for 23 minutes instead of 30 and that was plenty.

The bagels tasted good – the yeast flavor really came out.  We made bagel and egg sandwiches for breakfast.




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