Category Archives: Eggs

Skillet-Poached Huevos Rancheros

Real Simple, January 2010

Hands-On Time: 15 minutes

Total Time: 15 minutes
Serves 4

1 16-ounce jar salsa (2 cups – I used the Frontera brand by Rick Bayless)
1 15.5-ounce can black beans, rinsed
4 large eggs
Kosher salt and black pepper
2 scallions, sliced
1/4 cup of cilantro
4 small four tortillas, warmed (I actually used corn)
1/2 cup of sour cream (I used the “light” version)

In a large skillet, combine the salsa and beans and bring to a simmer.

Make 4 small wells in the bean mixture. One at a time, crack each egg into a small bowl and slide it gently into a well. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.

Sprinkle with scallions and cilantro. Divide among plates and serve with tortillas and sour cream.

Cooking Light’s Breakfast Tortilla

Here in Austin the go-to for breakfast is typically the breakfast taco filled with eggs and cheese and then your choice of sausage/chorizo, bacon, potatoes, jalapenos and so on and so forth. Now in Miami, according to Cooking Light, this Breakfast Tortilla – an open-faced omelet with potatoes inside (instead of on the side) – is their go-to breakfast dish. After giving this a try for breakfast this morning I’m saying move over breakfast tacos! Kidding, kidding but seriously this was super easy to assemble and such a great alternative for breakfast than the usual eggs, bacon, toast…zzzzzzzzzzzzzzzzzz.

The creamy Yukon gold potatoes with the delicious Manchego and spicy chives really made this dish sing. One switch up, I roasted the tomatoes in a little bit of olive oil instead of just serving them fresh. The nutrition analysis on this is none too shabby either, one wedge (from four servings) with two tablespoons of tomatoes is 190 calories, 10.7 grams of fat with 2.7 in saturated fat. What I also like about this dish is that I have enough for breakfast tomorrow which gives me a little more time in the morning…bonus!

My Kind of Eggs Benedict

I love sauces. In fact, any kind of sauce is a friend of mine and welcome in my tummy. If I had a sauce friendship meter however, hollandaise would register to be around a two or three. It’s always been OK to me but a little too rich or “much” in my opinion. I feel the same way about alfredo sauce, it’s good but whoa nelly after a few bites.
So when I came across this lightened Eggs Benedict recipe in the November issue of Every Day with Rachael Ray I thought I give her a try. Now, they don’t show an original or basic Eggs Benedict recipe to compare but the before vs after comparison of nutritional information was eye-opening, plus if it’s a lighter in flavor hollandaise sauce then I’m all for it.
Eggs Benedict before –
Calories: 731 (once on the lips, a lifetime on the hips)
Saturated Fat: 30 g (ewwww!)
Dietary Fiber: 1g (sad)
Carbs 28 g (ugh)
Eggs Benedict after –
Calories: 271 (better)
Saturated Fat: 6.5 g (much much better)
Dietary Fiber: 3.5 g (I approve)
Carbs: 19 g (yay)
I really liked this recipe, especially the sauce. It was light and flavorful, probably because the amount of butter was cut and chicken broth was used instead. I also used a low-sodium version even though the recipe didn’t call for it. The crisp asparagus, a best friend of hollandaise, was also perfect and light for breakfast.

I cut this down for just one person but I’m really happy I have all of the ingredients to make this a few more times this week for breakfast because it was so quick to make and delicious. I think next time I’m going to add some fresh chives on top to give it an herb-y kick. I can’t find the recipe online so I thought I would share here in case you would like to give her a try too.

Every Day with Rachael Ray
Eggs Benedict
Serves 4
Prep 10 min
Cook 20 min
1 pound of asparagus
4 ounces of turkey Canadian Bacon
2 tablespoons of butter
1 tablespoon of flour
1/2 cup of chicken broth (low sodium if you prefer)
4 large eggs, plus 2 large egg yolks
1 tablespoon fresh lemon juice
Salt and Pepper
2 whole wheat English muffins, split and toasted
1. Preheat the oven to 150 degrees. Fill a large, deep skillet with enough salted water to reach a depth of 1 inch and bring to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes; drain. Reserve the skillet.
2. Heat the reserved skillet over medium heat. Add the turkey bacon and cook, turning, until browned about 3 minutes. Transfer the bacon and asparagus to an ovenproof dish and place in the oven to keep warm; reserve skillet.
3. In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring for 1 minute. Slowly whisk in the chicken broth and bring to a boil. Cook whisking for 1 minute. Remove from the heat, then whisk in the 2 egg yolks, 1 at a time. Stir in the lemon juice and season with salt and pepper. Strain the sauce into a bowl.
4. Fill the reserved skillet with enough water to reach a depth of 1 inch and bring to a boil. Crack the 4 whole eggs into the skillet and poach for 2 minutes for soft-set.
5. Place an English muffin half on each of the 4 plates. Divide the bacon among the muffins and top each with asparagus, a poached egg and some sauce. Season with pepper.

What’s for Dinner? Martha Stewart Living Recipes

All recipes from September 2009 issue of Martha Stewart Living

Egg-in-the-Hole Toasts with Ricotta
Prep Time: 5 min.
Total Time: 30 min.

4 slices rustic bread (1 inch thick)
1/4 cup extra-virgin olive oil for brushing, plus more for drizzling
8 ounces (1 cup) fresh ricotta cheese
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh thyme
4 large eggs, room temperature
2 ounces (1/4 cup) shave Parmesan Cheese, for serving

1. Preheat oven to 400 degrees. Tear out middle of each bread slice to form a 1 1/2-inch hole, reserving torn pieces. Arrange sliced in a baking dish. Tear bread from middles into smaller pieces. Brush slices on both sides and pieces all over with oil, and sprinkle pieces around slices. Bake until toasted and golden, about 12 minutes. Leave oven on.

2. Mix ricotta with 1/2 teaspoon salt. Season with pepper, and fold in thyme. Spread mixture onto slices, avoiding the hold in each slice, and drizzle with oil.

3. Break 1 egg into each hole, and season with salt. Bake until egg whites are set, about 12 minutes. Top each slice with Parmesan, and garnish with toasted bread pieces.

Celery and Cucumber Salad with Herbs
Prep Time: 15 min.
Total Time: 15 min.

6 celery stalks, thinly sliced crosswise
1 English cucumber, peeled, seeded, and thinly sliced crosswise
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season with salt and pepper.

Bacon with Citrus Glaze
Prep Time: 5 min.
Total Time: 40 min

8 slices of slab bacon (1/4 inch thick) or regular bacon
2 navel oranges
1 tablespoon or honey (I used honey)

1. Preheat oven to 400 degrees. Lay bacon on a baking sheet. Juice oranges into a small saucepan, and add cane syrup. Cook over medium heat until glaze is thick enough to coat the back of a spoon, about 8 minutes.

2. Brush some glaze over the bacon, and bake for 10 minutes. Brush with more glaze. Continue to bake until golden about 15 minutes more (10 minutes if using regular bacon). Brush bacon with remaining glaze, and transfer to parchment-or-paper towel lined plate to drain before serving.

Everyday with Rachael Ray Greens with Eggs and Ham Recipe

It’s kind of been an Everyday with Rachael Ray magazine week in our house. You will find these kinds of “weeks” occur often since obviously I get so excited to cook new recipes when magazines hit the stands that I can’t contain myself.  I made this recipe of Greens with Eggs and Ham recipe  and boy did I choose wisely…I took one bite of this salad and loved the flavors. This is my first time cooking with escarole and will definitely seek it out in the future. It is mild in flavor but still very distinct and held up to the rest of the items on the plate. I know many who do not like anchovies but I don’t seem to mind them since they tend to disappear into whatever they are cooked in and provide a wonderful bite and salty flavor as they did with this dish. The crispy prosciutto was the perfect salty/crispy complement to round out the salad and I also have a thing for ooey, gooey eggs running on my plate. On the weekends we make a wonderful fried egg sandwich – recipe to come soon – that definitely has a great runny yolk factor and is one of my absolute favorite things to eat. I digress, overall this dish of Greens with Eggs and Ham was a lemony, crispy, salty, eggy array of goodness that I will make again and again.
I say 8.5 out of 10 people!