Tag Archives: eggs

Smoked Salmon Breakfast Burrito

27 May Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

I love breakfast. I also love to sleep. So having time to make more than just a couple of eggs or oatmeal in the morning is rare. But one Saturday morning I wanted to change-up my breakfast so I looked in my fridge to see what I had. I had some tortillas left over from my Oscar party (that post is still being written, sorry) so I decided to make a breakfast burrito. There were a few other leftovers from the party that I could throw into the eggs. It was super easy and threw some variety into my daily egg eating habit. The nice thing about breakfast burritos is they’re like omelets, you can add just about anything you want in them. What do you like putting in your burritos?

Smoked Salmon Breakfast Burrito Ingredients L-R: Goat Cheese, Eggs, Tortilla, Fresh Rosemary, Fresh Spinach (not pictured: smoked salmon, salt & pepper)

Smoked Salmon Breakfast Burrito Ingredients L-R: Goat Cheese, Eggs, Tortilla, Fresh Rosemary, Fresh Spinach (not pictured: smoked salmon, salt & pepper)

SMOKED SALMON BREAKFAST BURRITO (serves 1)

  • 2 Eggs
  • About 1 Tbsp of Milk
  • Cooking Spray
  • 1 Tortilla
  • Goat Cheese
  • Fresh Spinach
  • Smoked Salmon
  • Fresh Rosemary
  • Salt & Pepper To Taste

In a small omelet pan, coat with cooking spray over medium heat. Crack your eggs directly into the pan and add your milk. Scramble with a whisk or spatula.

Scramble the eggs directly in the pan.

Scramble the eggs directly in the pan.

Sprinkle in your goat cheese, smoked salmon pieces and fresh rosemary. Continue to scramble so all is mixed together.

Scrambling the eggs with goat cheese, smoked salmon and rosemary

Scrambling the eggs with goat cheese, smoked salmon and rosemary

When eggs are almost done add in your fresh spinach and salt and pepper to taste. Continue to scramble until finished cooking. They should remain nice and fluffy.

scrambled eggs, spinach, smoked salmon, goat cheese, rosemary

Adding in the spinach. Cook just long enough to wilt.

Lay out a tortilla on a plate and lay your eggs in the middle of the tortilla. Wrap it up and place it back in your pan with the open edges down first. Let cook for about a minute, then flip over and cook for another minute, just until it browns.

Smoked Salmon Breakfast Burrito

Warming the burrito all wrapped up so it stays together.

When finished return to plate and enjoy with a nice cup of coffee! Have a lovely breakfast!

Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

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Egg In A Hole

18 Apr Egg In A Hole Breakfast

One of the newsletters I subscribe to is Allrecipes.com It’s an online community full of recipes from all over the world. It’s user-generated including ratings and photos. It’s a great resource for any cook. Anyway, one day I was going through my inbox and when I opened their weekly newsletter there was a piece of toast with an egg stuck in the middle staring back at me. It made me smile and want to make one. So one Saturday morning I woke up and fished out a round cookie cutter and made my own Egg In A Hole. Or as my roommate called it when she saw my finished breakfast, a One Eyed Jack. This is an easy way to make your breakfast a little more fun. A lot of people online say that their mom made this for them when they were kids. How about you? What did your parents call it?

Egg In A Hole Ingredients L-R: Butter, Salt & Pepper, Turkey Bacon, Egg, Bread, Mozzarella

Egg In A Hole Ingredients L-R: Butter, Salt & Pepper, Turkey Bacon, Egg, Bread, Mozzarella

EGG IN A HOLE (serves 1)

  • 2 Eggs
  • 2 Slices of Bread
  • Butter
  • Cooking Spray
  • Shredded Cheese of your choice (optional)
  • Salt & Pepper

Spread each side of bread with a little bit of butter. Using a cookie cutter (or a knife) cut a hole in the middle of each slice of bread. It should be about 2 inches across. Feel free to use whatever shape you want it to look like. *Side Note: I chose to just make one egg instead of two.*

Sliced bread, egg in a hole breakfast

Cutting the hole in my bread. My cookie cutter was too small so I hand cut a larger hole

Spray your small omelette pan with cooking spray and turn the heat to medium. Place your bread in the pan and once it’s hot, crack your eggs and pour one into each hole. Heat another pan to cook some bacon. The bacon will cook at the same time as your eggs.

Egg in a hole breakfast, mozzarella cheese

Sprinkled mozzarella cheese. Then flipped it over.

If you want to get “fancy”, once the egg white starts to cook sprinkle with the cheese of your choice. Let the cheese start to melt and then flip the bread over to finish cooking the egg.  Let cook for another minute then remove to a plate. Enjoy with a nice cup of coffee (I prefer Peet’s) or a glass of fresh OJ.

Egg In A Hole Breakfast

Breakfast is served!

Tomato and Cheese Omelette

7 Jan

Ah the omelette. A pretty easy, but sometimes frustrating, breakfast dish. It’s also one of my favorite ways to use up vegetables and cheese that are about to go bad. (The other way is soup, but alas, that’s a different post.) I say it’s a frustrating dish because making it look like they do at a restaurant, a perfect half circle without blemishes, can be a tricky thing. And while I’m just making it for myself, I do love seeing a perfect omelette on my plate.

Ingredients for my omelette (L-R): Large Eggs, 1% Milk, Tomato Slice, Shredded Mozarella

Ingredients for my omelette (L-R): Large Eggs, 1% Milk, Tomato Slice, Shredded Mozzarella

I tend to have shredded cheese in the fridge as it’s great on pasta, soup, chili, and in omelettes, so I always have cheese in my omelettes. I use two eggs, although if you wish you can use three. If you use more than 1/4 to 1/3 cup of add-ins then using three eggs is best, otherwise your omelette will fall apart. I’ve found that two ingredients work best for a two egg omelette when it comes to looking perfect. Otherwise it just becomes a “scramble”, lol. It all goes to the same place right? So don’t get too frustrated if your omelette doesn’t turn out right. I’ve had many omelettes turn into scrambles, as I’m sure other (more professional) chefs have also had happen. I also heated up one of my Banana Blueberry muffins and enjoyed a nice cup of Peet’s coffee. mmmm!

Tomato & Cheese Omelette with a Banana Blueberry Muffin

Tomato & Cheese Omelette with a Banana Blueberry Muffin

TOMATO & CHEESE OMELETTE

  • 2 Large Eggs
  • About 2 Tbsp Milk
  • About 2-3 Tbsp chopped tomato (Usually a slice or two of a medium tomato)
  • About 2-3 Tbsp shredded cheese (I usually have mozzarella or parmesan)
  • Salt & Pepper to taste
I pour the milk in and estimate the amount, but it's roughly 2 Tbsp

I pour the milk in and estimate the amount, but it’s roughly 2 Tbsp

Chop your tomato and set aside. In a small bowl (I use a soup or cereal bowl) crack your eggs, then pour in your milk and beat. You can use a fork or a small whisk. At this point I spray my omelette pan (it’s your small, 8″ pan) with cooking spray. I’ve used butter, but your eggs will stick more unless you use a couple of tablespoons. So for your waistline’s sake, use spray, but make sure you spray the entire pan. Turn the heat to medium. Add your salt and pepper, chopped tomato and your cheese. Beat once more. Make sure your pan is pretty warm before pouring your eggs in. Hold your hand over the pan, you should feel it warm up. The spray should also become clear. Pour your egg mix into the pan. I always make sure my chunkier add-ins are spread out, in this case the tomatoes. And if I don’t think there’s enough cheese, I’ll sprinkle a little more on at this point as well. mmmmm, cheese…..oh, sorry, got distracted.

Omelette just poured into the pan.

Omelette just poured into the pan.

Once the edges start to solidify, I test it by trying to slide my spatula under the eggs without breaking it. If the rest of the uncooked eggs don’t spill over, then I slide it under and flip the omelette onto itself (see picture below) so it’s a half circle. If your flip fails, don’t stress, just turn it into a scramble. I usually have to hold it on top of itself so it doesn’t slide back for about 20 seconds or so. Once it’s “sealed” itself (as in the eggs on the inside are now mostly cooked) on the round edge (about a minute or two), I flip it over. It might break a little, but that’s okay, if you can keep it in the half circle shape you’ve still got an omelette. Let it cook for another minute or so, then I turn the heat off and let it sit in the pan while I heat up my muffin in the microwave (20 seconds) or sometimes I toast a piece of bread. Slide your omelette (or your scramble) onto your plate and enjoy!

Flipping the first half of the omelette, not too messy-yay!

Flipping the first half of the omelette, not too messy-yay!

After flipping the omelette a second time

After flipping the omelette a second time, not perfect, but it will do!

Other add-ins for my omelettes have included: avocado, onions, sun-dried tomatoes, mushrooms, fresh spinach, feta cheese, brie cheese.
What do you like putting in your omelettes?

Pauper’s Breakfast

30 Oct

Breakfast….mmmmm…I get hungry just writing the word! As I’ve said before, I love breakfast, and most mornings I have oatmeal. But on mornings that I work from home, or weekends that I don’t have to go anywhere anytime soon, I love to make eggs. And I’ll make them lots of ways too. Scrambled, over easy, in an omlette, or au plat (thanks to my semester abroad in France). Eggs are another one of those great breakfast foods. Lowers your risk of cancer, good for the eyes, hair and nails, among other health benefits. Check out this article from Women’s Health. Oh, and did you know one egg is less than 100 calories? So my two eggs and a piece of toast with butter comes in at under 300 calories, but with enough protein to last me till lunch and it’s nice to my waistline. Hard not to be happy!

Two eggs au plat and buttered toast

EGGS AU PLAT AND TOAST

  • 2 Large Eggs
  • 1 Piece Whole Wheat Bread
  • Butter or Jam

Eggs about halfway done. You can see the edges are white and the area closer to the yolks is still semi-clear.

In a small skillet (I use an 8 inch skillet) spray with cooking spray (I use Pam) and put on medium heat. Or if you want something a little richer (and a few more calories) you can use about 2-3 teaspoons of olive oil or butter. When making an omlette I find that works a little better as there’s less sticking to the pan. But alas, I digress, for over easy/medium/hard (however you like your eggs) or au plat, spraying with Pam is the way to go. Once the pan is warm (I hold my hand over it and when I can feel the heat I know it’s ready, usually about 30 seconds or so), crack one egg and open over pan about an inch or two above, then repeat for the second egg. (If you like 3 eggs then repeat a third time.) I like to put my eggs near each other in the pan so they kind of act like a dam to each other and the ends don’t get too thin. The egg whites should go from clear-ish to white and look soft, and the edges should be slightly browned. I take a spatula and slide under the eggs and move around the pan a little bit, just to make sure they’re evenly cooked*. Then I remove from the pan to a waiting plate.

Once I crack the eggs I put my bread in the toaster. It’s usually done just before my eggs are done. Spread with butter or jam/jelly and it’s a delicious addition to my eggs. I love dipping my toast into my yolks-yummmm! Enjoy with a mug of your favorite coffee (mine is Peet’s) and enjoy your morning.

*If you want to do the eggs over easy/medium/hard, this is the point to carefully flip over each egg. I usually do mine over easy, so they only cook “over” for less than a minute. The harder you want the yolks, leave it longer until the yolks are cooked how you like them.

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