Entries Tagged as 'food'
August 15th, 2014 · 1 Comment
So, this avocado-and-egg thing. Is this a thing that people know about?
Because it is AWESOME.
And so incredibly easy. I love breakfast foods probably about ten zillion times more than the average person, so I could happily eat this for lunch or dinner too.
But adding avocado turns this simple little scrambled-eggs-on-toast dish into something even more delicious and special, and even better for you. Basically, win-win.
So, brunch this weekend? This is what you’re having. You can thank me later.
avocado and egg toasts
1 teaspoon butter
1 egg, beaten
3-4 baguette slices, toasted
In small nonstick pan, melt butter over medium heat. Add egg; season with salt and pepper and scramble.
In a separate bowl, mash the avocado and season it with additional salt and pepper.
Spread the avocado on toast, then top with the scrambled egg and sprinkle with pepper and chives. Serve warm.
Tags: Breakfast and Brunch · food
I haven’t always been a breakfast person, but I find that as I get older (and, more importantly, busier), breakfast has become my favorite meal of the day.
Let’s be clear: I’ve always loved eating breakfast foods. I regularly go out for dinner and order omelettes and bagels when they’re on the menu, but somehow eating a big meal first thing in the morning has never been my thing.
That changed a lot when I got pregnant — to avoid morning sickness, the first thing I’d do after waking up was to make myself a few slices of toast for breakfast. And eventually, it became a bit of a habit — after the first trimester was over, I still found myself craving something healthy and delicious in the mornings.
And this is the perfect recipe for those cravings — it’s a boost of protein, vitamins and whole grains in a single dish. It’s a yummy, nutritious way to start your day!
Baked Quinoa and Eggs
2 cups cooked quinoa (cooked according to package instructions)
4 cups spinach leaves
1 tbsp olive oil
1 red bell pepper, diced
1/4 cup grated Parmesan cheese
2 tbsp chives
Fresh ground pepper
Preheat oven to 375. In a medium saucepan, saute the spinach and bell pepper in olive oil, adding Parmesan cheese, sea salt and ground pepper to taste (approximately 5-8 minutes). In a medium-sized baking dish, spread cooked quinoa across the bottom of the dish, and then top with the spinach and bell pepper mixture. Carefully break four eggs on top of the spinach mixture, keeping the egg yolks intact.
Bake until the egg whites are set, about 15 minutes. Remove from the oven and sprinkle with chives and additional ground pepper. Serve warm.
Tags: Breakfast and Brunch · food
Even when I’m not posting a ton of new recipes on this site, I bake. A lot.
I bake when I’m hungry. I bake when I’m bored. I bake when people are coming over; I bake when it’s just me and Chad. I bake when I’m stressed, and I bake when I’m relaxed. Pretty much, if I’m not overwhelmingly busy… I bake.
So a few days before going into labor, guess what I was doing? I’d already followed some (extremely good) advice and prepared a bunch of make-ahead dinners for our first week with the baby (my slow-cooker BBQ chicken was a major staple), but I wanted to try something a little more fun.
And I settled on this lemon pound cake. It’s an easy, no fuss recipe that uses mostly ingredients you probably have on hand. Fresh blueberries are great, but for a recipe like this, thawed frozen ones work just as well, and you could always use lemon juice instead of fresh lemons to make this a little easier. But the thing I love most about pound cakes is that they’re basically foolproof — just combine all the ingredients, stir, and bake!
Blueberry Sour Cream Pound Cake
1 1/2 cups plus 2 tbsp all-purpose flour
1 1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1/4 cup sour cream
1 cup sugar
1 tsp vanilla extract
1 cup blueberries
1/2 cup heavy cream
2 tbsp sugar
1 tsp lemon zest
Preheat oven to 325 degrees F. Spray a 5″ by 9″ loaf pan with nonstick cooking spray.
Cream together the butter, sour cream, and sugar until pale and fluffy. Add vanilla extract, salt and eggs, one at a time, mixing thoroughly each time. Add 1 1/2 cups of flour in several steps, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour and fold them into the finished batter.
Bake until a toothpick or slim knife inserted into center of each cake comes out clean, about 70 minutes.
For the whipped cream, combine the heavy cream, 2 tbsp sugar and lemon zest. Beat with an electric mixer to desired consistency, and sprinkle with additional lemon zest to serve.
Tags: Breakfast and Brunch · desserts · food