04 Aug Eggs Poached On Sweet Peppers & Onions

From Edibles Magazine Summer 2015, Serves 4

Ingredients:

  • 1/4 cup olive oil
  • 2 sweet red peppers, sliced
  • 2 medium onions, sliced
  • 2 large tomatoes, peeled, seeded, and coarsely chopped
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried
  • Salt and fresh ground black pepper
  • 8 large eggs
  • 1/2 cup grated parmesan cheese for garnish
  • 2 tablespoons chopped flat-leaf parsley for garnish

Directions:

  1. In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes. Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste.
  2. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations. Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6-8 minutes. Season with salt and pepper and sprinkle with the parmesan and parsley. Serve promptly.
Read More

17 Jun Mexican Style Breakfast Tacos

There are many variations that would be great – try adding sautéed potatoes, peppers, or onions as well.

Ingredients:

  • 6 oz chorizo (or other) sausage
  • 8 6-inch corn tortillas
  • 6 farm fresh eggs
  • ¼ cup milk
  • pepper & salt
  • 1 cup queso blanco (or other cheese)
  • 1 dash hot sauce
  • ½ cup salsa

Directions:

1.  Crumble sausage into skillet and cook until evenly brown. Set aside.

2.  In a medium bowl, whisk together eggs and milk with salt and pepper. Cook eggs over medium heat until almost firm. Add sausage.

3.  Meanwhile warm tortillas in microwave or on stovetop. Sprinkle cheese onto each tortilla while hot, then add egg and sausage mixture. Top with salsa and hot sauce.

 

Read More

15 Apr Sweet Potato & Spinach Breakfast Strata

Ingredients:

  • 2 cups cubed sweet potato
  • 1/2 medium sweet onion, diced
  • 1 T olive oil
  • 1/2 tsp sea salt, divided
  • 1/2 tsp pepper, divided
  • 2 cups spinach, shredded
  • 1/2 lb. stale sourdough bread, cubed
  • 4 oz. shredded fontina or other cheese, divided
  • 1 T minced fresh rosemary
  • 1 T minced chives
  • 5 large eggs
  • 1 1/2 cups whole milk

Directions:

1.  Prepare the night before you plan to serve it. Roast sweet potatoes and onions in olive oil, salt and pepper at 400 for 15-20 minutes.

2.  Place the spinach in a large bowl and scoop hot sweet potatoes and onions on top. Stir, letting spinach wilt just slightly. Add bread, along with 2 ounces of cheese, the rosemary and the chives, tossing until well combined.

3.  Lightly grease a 9×9-inch baking dish. Scoop the bread mixture into the pan, evenly distributing the spinach and sweet potatoes. In a separate bowl, whisk together the eggs, milk, salt and pepper. Pour over the bread mixture, pressing down on the bread to submerge it completely in the egg mixture. Cover with foil and refrigerate overnight.

4.  In the morning, bake the strata for 45 minutes at 350, covered. Remove the foil, sprinkle with remaining 2 ounces of cheese, and continue to bake uncovered for 20 to 30 minutes until the strata has puffed and the cheese is browning. Serves 4-6.

Read More