Posts Tagged ‘breakfast’

Poached Egg & Prosciutto Tartine

September 15, 2010

Poached Egg and Prosciutto Tartine

I recently discovered the tartine while reading Dorie Greenspan’s new book, Around My French Table. After reading that it’s a nicely toasted slice of country bread topped with essentially whatever you’d like, I’ve become completely hooked on trying new variations!

My first tartine was this one I posted a few days ago. That same evening I made another tartine for dinner. This time featuring peppery arugula, salty prosciutto and a creamy poached egg. I’d eaten poached eggs, but never have I attempted to make one at home. I’ll admit. I was pretty intimidated.While I don’t know if this is a perfect poached egg, I do know that it was fantastic and creamy and worked beautifully when paired with the prosciutto and arugula.

Poached Egg and Prosciutto Tartine

If you want to make this at home, simply toast one side of a 1/4 inch slice of country bread. Top with 1/2 an ounce of prosciutto, a handful of arugula. I tossed mine in a little extra virgin olive oil and a dash of black truffle oil in a bowl prior to plating. I would prep all of this before you start poaching your egg. It will be a lovely little bed of goodness waiting for your perfectly (or near perfectly) poached egg!

Poached Egg and Prosciutto Tartine

Want to poach an egg? Try these resources.

How to Poach an Egg from Serious Eats.
Poach an Egg from CHOW.
Easy Poached Eggs from Simply Recipes.

Be brave!!. Worst case, it will not cook properly and you can simple fry up an egg instead. It would still be a lovely combination.

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Simple Figgy Breakfast

September 9, 2010

Simple Figgy Breakfast

This weekend I bought some figs at the Farmers Market, but they were quickly heading towards the grave. Knowing we wouldn’t eat all of them before they went bad, I thought: JAM!

Typically, you want to use your best fruits for making jam, but I figured I needed to whip up a small batch that I’d use over the course of this week. This was such a simple quick jam to make, and it pairs beautifully with this local lemon quark on a warm toasty english muffin.

Fig & Honey Jam
Yields about 1 cup.

1 pound figs, peeled and finely chopped
3/4 cup local clover honey
Juice of 1/4 lemon and some zest

Simply combine all ingredients over medium high heat. Bring to a boil then reduce to a simmer until thick. Consistency is up to your preferences. Once ready, transfer to a pretty jar, and allow to cool before refrigerating.

Again, I paired mine with a local lemon quark from Spring Hill Cheese Co. Quark is lower in fat and calories than most cheese and so rich in flavor. It’s a German style cream cheese. This lemon flavor tastes like dessert on it’s own! But, add the jam and whoa! So good.

Enjoy!

Mexi-Style Open Faced Breakfast Sandwich

August 6, 2010

Open Faced Mexi-Breakfast Sandwich

Here’s a quick and easy healthy breakfast option with Mexican flair. The only thing missing, in my opinion, is mashed avocado. It would add a nice creaminess to the sandwich, and it would make it even more filling. As a matter of fact, I added a few slices of avocado while I was eating this!

Open Faced Mexi-Breakfast Sandwich

Here’s what you’ll need:

1 high fiber 100 calorie english muffin, halved and toasted
1 organic, cage-free egg, scrambled
2-3 tbsp homemade salsa (or whatever you have on hand)
2 tbsp light sour cream
cilantro
Coarse salt & pepper

Optional:
1/2 avocado, mashed on top your toasted muffin.

And the calorie count for this breakfast is… drumroll please… 220 calories! You’re looking at about 360 calories if you add the mashed avocado. Either way, you’ve got a low calorie, high fiber, high protein start to your day! If you serve without avocado, add some fresh seasonal fruit. You’ll have the energy to tackle your day full-force!

Enjoy your weekend! Summer is quickly coming to a close.

Open Faced Mexi-Breakfast Sandwich

Asparagus & Zucchini Omelette

August 5, 2010

Asparagus & Zucchini Omelette

I really love eggs. They are so satisfying and a great thing to eat first thing in the morning if you know you’ll be eating a late lunch. Generally, I only eat one egg for breakfast, but I’ll beef it up with veggies and maybe some nice goat cheese. It’s amazing how full I stay from one little egg.

Asparagus & Zucchini Omelette

Here’s a simple, but very tasty little omelette. Simply chop asparagus in small pieces and saute over medium high heat in a little olive oil. When asparagus is almost done, grate in some zucchini. After a minute or two, pour in your scrambled, seasoned egg. Gently push edges of the egg up all around the pan allowing the runny egg to flow underneath. Continue to cook until almost set. Flip once. Fold it. Plate it. Top with a dollop of light sour cream, halved baby heirloom tomatoes and a little kosher salt and pepper. Voila! Quick and easy breakfast.

Zucchini Muffin

Serve with a yummy zucchini muffin from SimplyRecipes.com and you’ve successfully made two dishes with one of summer’s most bountiful crops! Those zucchini muffins are so very tasty.

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

July 31, 2010

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

Recently, The Kitchn posted this egg scramble, and I was inspired! Instead of making my breakfast as a scramble, I made an omelet. This was so yummy! What a great idea to add corn to your eggs. The oven roasted tomatoes added such nice contrast to the corn and goat cheese, too.

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes
Serves one.

1 egg
1/4 cup fresh sweet corn kernels
1 oz soft goat cheese
2 tomato slices
Drizzle of olive oil
Pinch fresh thyme leaves
Kosher salt
Pepper

1. Turn on your oven’s broiler. Place tomato slices on a pan and salt & pepper them. Place in oven to begin roasting. This will take 10 minutes.

2. Crack egg into a small bowl and mix with a fork. Season with kosher salt and pepper. Set aside.

3. Heat the oil in a small pan over medium high heat. Add your corn and allow to cook for a few minutes. Once your kernels start to brown slightly, add your egg and reduce heat to medium. Make sure it’s not too hot! As the egg cooks, lift the edges with a spatula tilt you pan so the runny egg fills in underneath. Repeat all around your pan.

4. Once your egg is almost done cooking, shake your pan a bit to loosen the omelet before flipping it over. You don’t have to flip it, but I like to because I immediately add the goat cheese to the hot side and fold over. This allows it to melt nicely. Plate it immediately. Top with tomato slices and fresh thyme.

Sweet Corn & Goat Cheese Omelet with Oven Roasted Tomatoes

This is quite an elegant little breakfast dish. Great for guests. I bet this would be a lovely quiche as well. You could roast the tomatoes and layer them on the top of the quiche. Might have to try that.

Huevos con Salsa Verde

January 16, 2010

Huevos con Salsa Verde

Some of my favorite flavors are those based in Latin dishes. These foods are typically packed with gobs of calories and fat. I enjoy deconstructing those traditional meals, and creating dishes that are much healthier yet still very tasty and satisfying.

One thing you have to try {if you haven’t already} is making homemade salsas. This is one of the easiest things to make, and salsas add so much flavor and punch to all sorts of dishes. I typically puree my salsas. Why? #1. My husband won’t eat onions, no matter how small they are diced, he will find them! #2. It’s so easy! Minimal chopping. Super fast. Quick clean up.

Huevos con Salsa Verde

Today I made my first salsa verde. It was so fresh and tasty {although I completely forgot to add garlic!}. Just remember to always salt and pepper everything. At least, it will be well seasoned!

To make this breakfast. Cook 2 large eggs and top with salsa verde, light sour cream, 3 slices of avocado* and cilantro. That’s it! This would be really good wrapped in a small tortilla or even served with some fat-free or low-fat refried beans. Or black beans if you don’t care for refried beans.

Huevos con Salsa Verde

*Avocado Tip: I always squeeze a bit of lemon juice on my avocado. Also, sprinkle a little salt and pepper. The lemon juice really brightens the flavor of the avocado. It will also help to keep it from browning once the air hits it.

Happy Weekend!

Balsamic Fried Egg

January 6, 2010

One of my absolute favorite ways to prepare eggs is to fry it up in balsamic vinegar. It’s not only a super fast way get breakfast (even lunch or dinner!) on a plate, but it’s incredibly flavorful and satisfying. I enjoy it alone as a snack, but you can also add some wonderful additions like the Balsamic Wilted Spinach I’ve included here. Any veggies would be wonderful. You could even add this to a simple salad for some amazing flavor and healthy protein.

I’ve included the steps in photo form. I could not resist the lovely simplicity of these ingredients. Enjoy!

Egg

Start with one large egg. I used organic, cage-free eggs.

Balsamic Fried Egg

Heat olive oil over medium high heat. Place egg pan.

Balsamic Fried Egg

Only takes a few minutes. Grab your balsamic vinegar.

Balsamic Fried Egg

Add a few tablespoons of balsamic vinegar. I love it, so the more the better! Also, add a little salt and pepper. I like to flip mine over to let the yolk cook a bit, but if you like it runny, remove it from the pan and place on a clean plate.

Wilting Spinach

Add a tad more olive oil to your pan if it needs it. Place your baby spinach in the pan. Drizzle with balsamic vinegar. Remember to salt and pepper! Toss in pan. Cook until wilted. Remove from heat and plate with your egg.

Balsamic Fried Egg

Now eat and enjoy.

Saturday Breakfast

January 6, 2010

Saturday Breakfast

This weekend my Mom, Dad and little sister were in town to spend some time with us for the New Year. I’ve been studying Martha Stewart’s Baking Handbook (that Dustin bought for me our first Christmas as a married couple) quite a bit over the last month. I used it to bake some wonderful Christmas cookies that I’ll share with you later. For breakfast though, I decided to try my hand at making Buttermilk Biscuits from scratch. The local Apple Butter my Mom gave me was so tasty on them, too!

Also, I made this Goat Cheese Quiche with Hash-Brown Crust that I found on Martha’s website. Do I even have to tell you it was good? Well, it was amazing. The only change I made was topping it with grated zucchini instead of scallions. Dustin hates onions of any form… even leeks! (Which I love!) It really added some lovely color to the quite yellow table. Even my 10 year old sister ate this and enjoyed it, even though hearing “goat cheese” made her uneasy.

Would you look at that crust! Mmm…

Saturday Breakfast

Saturday Breakfast

Saturday Breakfast