As a kid, I hadn’t experienced the “Egg in a Picture Frame” phenomenon. Known by many names, an “Egg in a Picture Frame” is where you cut a round hole in a piece of buttered bread, fry it in a pan and crack an egg in the hole. I only recently tried one of these myself. You end up with crispy, buttered toast complete with runny egg. Plus the round toast hole that you cut out is a tasty bonus. And to think, I’ve gone this long deprived of this breakfast delight! After this revelation, I felt obligated to try different “egg in” recipes to see what else I might have missed out on all these years.
Avocados are one of my favorite things to eat with eggs. I figured, why not crack an egg in an avocado half and bake it all together? I even got crazy with it and even added some salt and pepper (whoa Foodie McBooty, slow it down there thrill-seeker). I’m not sure if my egg was too large or if my avocado was too small, but I did have a bit of the egg white drip down the side of my avocado halves. I baked mine as they were and ate the crispy egg white remnants that had spilled over.
These directions are fairly simple so I’m skipping my usual recipe format today.
Preheat your oven to 425.
Cut an avocado in half, remove the pit and scoop out a bit of the flesh to make room for the egg. Place avocado halves on a baking sheet with aluminum foil. This will make for easy clean up. Crack an egg and gently drop it into one of the halves. Your egg will probably runneth over the edge a bit and that’s okay. Repeat with the other half. Top each egg with a bit of salt and pepper (and cayenne pepper if you like heat) and place them in your hot oven. Cook for 8-10 minutes or until the egg yolks are at the firmness you desire.
I was browsing Cooking Classy’s beautiful food photography on Pinterest and saw her recipe for German Pancakes. A German pancake, also known as a Dutch baby pancake, is baked in the oven. These are generally served with fresh squeezed lemon, butter, powdered sugar and fresh fruit or syrup.
German Pancakes are very simple to make and taste amazing! I can’t believe I haven’t made these before. These turned out light and airy and were much less time-consuming than regular buttermilk pancakes. Plus, this recipe is another excuse for me to use my cast-iron. True love! I will definitely make this again!
Preheat oven to 400 degrees. In a mixing bowl, whisk together eggs until well blended. Add in flour, sugar and salt and whisk until smooth.
Add in milk, vanilla and the lemon juice and whisk until combined. Place butter in a large cast-iron skillet and place skillet in oven and allow butter to melt completely. Working quickly, remove pan from oven and slightly tilt pan to evenly distribute butter across the bottom of the pan (not edges). Pour batter into hot skillet and return to oven. Bake 15 minutes until puffed and golden. Remove from oven and cut into 4-6 pieces (I just used a pizza cutter) and serve warm with syrup, honey, agave nectar, powdered sugar, cinnamon sugar, jam, or fresh fruit.
If you enjoy a hearty breakfast with crispy hash browns but you love the sweetness and nutrition that a sweet potato brings to the plate, this recipe is perfect for you.
I recently fell in love with baked sweet potatoes. A reader had unknowingly planted a nugget into my brain: How many more ways can I use sweet potatoes in my culinary life? Well for starters, hash browns. These are super easy and crisped up better than I expected too. Hooray for sweet potatoes!
3 medium sweet potatoes, peeled and grated coarsely
salt and freshly-ground black pepper, to taste
Heat the oil in a heavy-bottomed skilled and fry onions over medium high heat until beginning to soften, about 2 minutes. Add garlic and sweet potatoes, season to taste with salt and pepper, and cook 10 to 15 minutes until potatoes are cooked through and crispy. Some people stir the potatoes as they cook to keep them loose and separate, while other allow them to form a cake, and flip those halfway through cooking to ensure even browning. Both ways are good.
Hello and happy father’s day to all of you fathers who spend time, share your love, and teach your children to the best of your ability. Keep up the good work, they’ll appreciate it some day.
I didn’t have a father growing up. My parents divorced when I was five or so and I didn’t see my dad again until I was 17 years old. Long story short, I had it easy on Father’s Days growing up. But, I would try my best at making my mom breakfast since she did play both roles. Who’s to know how WELL I cooked her breakfast, but she always acted like it was the best breakfast in the world.
Thanks mom for working so hard and teaching me so much. I love you.
One of the breakfasts I could make successfully were pancakes. It came in a box and it was easy to add milk and an egg to. I’ve moved beyond Bisquick since then by creating my own version of buttermilk pancakes. I’ve even made a homemade pancake mix and given it to my mom to make herself, since I can’t always be around to make her pancakes now. Here’s the recipe. I also love the fact that these are healthier than your average pancake since oat flour is added.
If you decide you would like to give pancake mix as a gift, leave all of the wet ingredients out and pour all of your dry ingredients into a large mason jar. Then wrap your jar with a beautiful ribbon, tag, and include directions with a list of remaining ingredients to add.
Preheat oven to 200 degrees F. Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients and mix until just combined (mixture should be slightly lumpy).
Pour 1/4 cup mixture onto buttered preheated griddle. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Place cooked pancakes on a oven safe plate and keep warm in the oven until the other pancakes are cooked. Repeat process with remaining batter. Serve pancakes warm topped with syrup and/or fresh fruit.
*You can buy oat flour at your local health food store. Coconut flour is a good alternative option if you want a replacement. Note that you will not get a coconut flavor.
I have made Aimée’s recipe in the past and turn to it again and again. She really did her homework with this one. Especially since baking comes as naturally to me as flying does to a fish, believe me when I say that this recipe is a winner. You can see her full recipe research here.
You don’t have to wait for zucchini season to roll around to enjoy this bread. It is possible to freeze grated zucchini so as to have it available whenever the baking mood strikes.
To freeze zucchini, first wash them, trim the ends and then simply grate them on a box grater. Package in 1 or 2-cup portions in freezer bags or freezer containers. Remove as much air as possible from the bag by smoothing it with the back of your hand from bottom to top and quickly sealing the bag. Freeze flat.
I have been on a bit of a frittata kick lately and after some debate about which vegetables I should use (by the way Smashers, “salad” is NOT a vegetable!), I finalized this list of ingredients.
Foodie McBooty factoid: I absolutely LOVE goat cheese. Any excuse to use this delectably bitter and decadent cheese in a recipe is cool with me. I shamelessly licked the packaging clean when I unloaded the goat cheese into this recipe – and it wont be the last time.
4 ounces goat cheese, cut or broken into small chunks
1/2 cup bread crumbs
1 russet potato (about 8 ounces)
1 tablespoon butter, melted
Preheat your oven to 350 degrees F.
Peel the potato and thinly slice it using a mandolin or a cheese slicer. Put the slices of potato in a bowl and cover them with cold water to keep them from turning brown.
Saute the shallots in the olive oil until translucent, about 3 minutes. Add the grated zucchini mixture and cook for another couple of minutes, until soft. Add the garlic and stir gently for 30 seconds. Remove from heat.
In a large bowl, beat the eggs with the milk. Add salt, pepper, thyme, basil, and vanilla and mix well. Add both cheeses, bread crumbs and the zucchini and scallion mixture.
Heavily spray a dark muffin tin and lay down an overlapping layer of potato slices in the bottom of each muffin cup. I used three or four slices in mine. Gently pour the egg mixture into each muffin cup, leaving a little room for each one to rise. Gently top each frittata with the remaining slices of potato and sprinkle a bit of parmesan on top.
Cover with foil and bake for 30 minutes before removing the foil. Remove the foil and brush with a bit of melted butter. Finish under a high broiler for 3-5 minutes, until golden brown.
Happy Monday! How was your St. Patrick’s weekend? Are you feeling a bit slow and groggy this morning? Corned beef hash is a great hangover food. Around St. Patrick’s Day, I typically buy the biggest corned beef brisket I can find or I buy two of them to guarantee leftovers to make this hash. Don’t get me wrong, I am a big fan of the traditional corned beef and cabbage meal, but I really, REALLY look forward to eating leftover corned beef hash. That canned stuff doesn’t even come close to the real deal!
I like a simple hash prepared with chunks of potatoes, sautéed onions, green peppers and corned beef. A poached or sunny side up egg topper makes the perfect sauce. Serve with a whole wheat English muffin or a plate of fresh fruit and a mug of hot coffee round things out.
1 pound potatoes (russet or red), scrubbed and diced into 1/2-inch cubes
2 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 small green pepper, seeds and ribs removed, diced
1 large garlic clove, minced
1/2 pound or more cooked corned beef, cut into 1/2-inch cubes or shredded (about 2-3 cups)
Salt and pepper to taste
Boil the potatoes in boiling water for 5 minutes, until just tender. Drain.
In a large non-stick skillet, add the oil and butter and finish the potatoes in the pan over medium heat, about 4 minutes. Add the onion, peppers and garlic and cook for another 2 minutes, stirring occasionally.
Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.
Ever wonder what to do with all of those leftover noodles from pasta night? I can never get the sauce to noodle ratio right. I either have a slew of sauce or a mound of noodles leftover. In this case, homemade noodles were the culprit.
This might be one of the oddest things I have ever created but I really wanted to use pasta in a new and exciting way. Originally, I thought I would make mini baked pastas but I couldn’t figure out a way to get the baked pasta to hold its shape. Instead, I made these wacky frittatas.
The noodles practical hide among the eggs and cheese. The flavors have transformed from spaghetti and marinara sauce to cheese, eggs and a hint of spinach – from dinner to brunch!
1 3/4 cups grated Parmigiano Cheese, reserving a few teaspoons on the side
1 1/4 cups lite sour cream
1 1/4 cups ricotta cheese
1 1/4 cups half & half
2 teaspoons salt
1/2 teaspoon freshly ground white or black pepper
1 package frozen chopped spinach, drained or fresh spinach
2-3 cups cooked noodles (angel hair, spaghetti or fettuccine work best)
Fresh basil leaves, chopped
Leftover pesto or marinara sauce, optional
Place your oven rack in the lowest part of the oven and preheat to 375 degrees F. Generously spray your muffin tins with non-stick cooking spray.
In a frying pan, heat the olive oil and butter and sauté the onions and garlic until softened. Add spinach and cook for another minute. Add your noodles, toss and remove from heat.
In a large bowl, beat the eggs and add the Parmigiano, sour cream, ricotta cheese, half & half, salt and pepper.
Sprinkle a bit of Parmigiano in the bottom of each muffin tin. Add about 2 tablespoons of the cheese mixture into each cup. Mount the pasta mixture in the cups. When you run out of pasta, pour the remaining cheese mixture into the cups, dividing evenly. Sprinkle a bit more Parmigiano over each.
Bake uncovered until bottoms are brown (tops should not be too dry), about 30 to 35 minutes. Loosen with a knife and remove. Top with a bit of pasta sauce (if you have it) and fresh basil leaves before serving.
The frittata can be served hot, but tastes better at room temperature. Freeze the unbaked frittatas for up to a month to prepare these ahead of time.
Happy belated Turkey Day everybody! I hope this post finds you (full and) well. At our celebration this year, we gorged on THREE different kinds of turkeys — smoked, deep-fried and traditional roasted. The holy trinity of turkey!
On top of that we had enough fixin’s to choke a horse (mind the expression). Even after everybody took their share of goodies home with them for leftovers, there is STILL a fridge full of food.
It’s been one turkey-filled weekend! I have had turkey for just about every meal this weekend… and that includes breakfast. I must add that pie is probably my favorite breakfast food. Don’t tell Aunt Jemima.
I am finding myself on the edge of full turkey saturation. I don’t know how much more I can take. It has been a fun adventure coming up with different ways to dress the leftovers to trick your brain into thinking you’re eating something different. Here’s a great breakfast to toss some of your leftover turkey into and an excuse to make Hollandaise Sauce too.
Thinking outside of the box: Instead of using English Muffins, make potato patties out of your leftover mashed potatoes. Take your cold potatoes and form them into patties. Dredge in flour, then egg, then flour again, and pan fry them in a little oil until crisp.
Bacon or parsley, for decoration (bacon is awesome but this dish is already very rich so I omitted using it in the actual dish)
Butter and toast your bread, cut side down, in a frying pan on medium heat (be sure to check these once in a while because if you're anything like me, they'll burn before you know it). Set these on your serving plates, cut side up, once they're toasted.
In a non-stick skillet, spray with non-stick spray and saute your spinach over medium heat. Add your turkey next to the spinach in the same pan to warm. Remove from heat and set aside after the spinach is wilty and the turkey is hot.
Fill a 10-inch non-stick skillet half full of water. Add vinegar to the cooking water (this will help the egg white cook fast so it does not spread). Bring water to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 minutes until the egg white is set and the yolk remains soft. Removed with slotted spoon, allowing the egg to drain.
To assemble, add the spinach first, turkey then egg on top of your bread. Spoon hollandaise sauce over the eggs and garnish. Serve with crispy hash browns or a mixed green salad.
This recipe was inspired by breakfast cafes across the Denver area. Recently, I’ve seen all sorts of fun french toast recipes popping up – from caramelized banana french toast to banana bread french toast to almond cream stuffed french toast. This was the first recipe I really wanted to try to make at home. I am so glad I did!!
The only bread I had on hand was a 9-grain bread, which turned out pretty tasty. However, like any good french toast, a good-quality white bread works best. Challah or French breads are my top choices.
Slice the bread about an inch thick. In a shallow dish, whisk eggs, milk, cinnamon, white sugar and salt. Dip the slices of bread in egg mixture and turn to coat. Cook in greased skillet till nicely browned and crisp on both sides.
Meanwhile, melt the butter and brown sugar in the other skillet, and cook banana slices in sugar mixture to caramelize, about 3-4 minutes on each side.
Arrange toast on plate and pour caramelized bananas and extra sauce on top. Top with more syrup, fresh whipped cream or dollops of peanut butter on top.
French for “Lost bread,” Pain Perdu is a New-Orleans-style french toast. This is a great way to use up your leftover bread from Tuesday night’s Italian dinner. Any fresh fruit is a great addition to this recipe.
Feel free to omit the powdered sugar with the strawberry topping. The benefit to adding sugar to your strawberries is that you get a nice strawberry compote as a result. Practically your own homemade strawberry syrup.
1 day old french loaf, cut diagonally into 1-inch thick slices
4 large eggs
1 1/2 cups milk
2 tablespoons honey
1 1/2 teaspoons pure vanilla extract
1 teaspoon orange zest
2 teaspoons kosher salt
2 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
2 tablespoons powdered sugar
2 cups sliced strawberries
Whisk milk, honey, 1 tablespoon sugar, cinnamon, vanilla, nutmeg, salt, and eggs in a large bowl.
Place bread slices in a 13 x 9-inch baking dish and pour egg mixture over bread. Turn to coat.
Let stand at room temperature for 20 minutes, turning occasionally until all of the egg mixture is absorbed.
In the mean time, combine strawberries, remaining 1 tablespoon of sugar, and rind in a bowl. Let stand 20 minutes.
Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add bread slices to pan, cook 3 - 4 minutes on each side or until golden. Repeat with remaining butter and bread. Warm cooked bread in a plate in the oven at 200 degrees F while you finish cooking the rest.
Place bread onto plates and dust with powdered sugar. Top with strawberry mixture.
Quiche is one of those dishes that is perfect for any occasion at any time of the day. It makes a hearty breakfast accompanied by fresh fruit or a light lunch with a salad, plus there are so many varieties that you’re bound to please any picky palette. They are also super easy to freeze and reheat (just defrost your quiche the night before you plan to bake it) if you want to make a few of them at a time.
I found a basic recipe from Paula Dean from the Food Network and made it my own (sorry Paula!). My recipe changes depending on what I have in the fridge, garden, what I’m craving or who I’m catering to. Although I think bacon should be in everything, I can understand if someone wants to omit it from their recipe. 🙂