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Posts Tagged ‘eggs’

Eggs for Dinner

This fast and hearty dish was inspired by a recipe for fried eggs topped homemade chive olive oil from one of my latest cookbooks. However I wanted something more substantial that I could eat for dinner, so after rummaging through my fridge this is what I came up with. The chickpeas become nice and crunchy, the kale gives a great salty flavor, served with thinly sliced and lightly toasted french bread you have yourself a fantastic meal in less than 30 minutes!

Eggs for Dinner

Serves 2

Ingredients:

  • 2-4 eggs (depends on how hungry you are)
  • 1 bunch kale or chard, washed and roughly chopped
  • 2 shallots, diced
  • 1.5 ounce pancetta (or bacon), roughly chopped
  • 1 cup chickpeas
  • olive oil
  • herb blended/infused oil* (optional)
  • French bread, sliced and toasted for serving

Directions:

  1. Heat a large pan (preferably cast iron) on medium high heat and add the pancetta. Give a few good stirs and add shallots. After 1-2 min, before shallots start to brown add the chickpeas and cook for another few minutes until shallots and chickpeas start to brown. If pancetta is not fatty enough add a little bit of olive oil so that the chickpeas have a bit of crunch.
  2. Once everything starts to brown add the kale (or chard) and a little more oil if needed. Sprinkle liberally with salt. Cook until kale is throughly cooked, about 6-8 minutes. Divide between two plates.
  3. Add oil to the pan and coat. Crack eggs into pan and cook until desired firmness (I prefer mine sunny side up, but you might like your flipped). Drizzle with herb oil while cooking.
  4. Top the chickpeas and greens mixture with eggs and serve immediately.

Notes:

*While you can buy herb infused oils at the store you can also make your own, just combine 1/2 extra virgin olive oil with 1 cup chopped herb of your choice and some salt in a food processor until well blended. (I made my herb oil with chives!)

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I’ve been told that this dish is even better than my eggs benedict, which I think is my best breakfast dish! You can substitute another leafy green vegetable for spinach in this recipe, sometimes I substitute kale. Also sometimes I add a second egg for a heartier meal. This dish can also be easily scaled down to two servings, perfect for a romantic weekend brunch!

 

Baked Eggs with Bacon and Spinach

Makes 4 servings

Ingredients:

  • 2 English Muffins, toasted
  • 6 ounces spinach
  • 8 slices smoked bacon
  • 4 eggs
  • 4 tablespoons heavy whipping cream

Directions:

  1. Preheat oven to 400 °F
  2. Cook bacon in a pan until crispy. Remove from pan and reserve drippings.
  3. Add spinach to pan, sprinkle with salt and pepper, and saute for 1 minute.
  4. Brush ramekins with reserved bacon grease. Add English muffins to each ramekin split side up. Divide spinach between the four ramekins. Crumble bacon evenly between each ramekin. Crack eggs into each ramekin, being careful not to break the yolks. Add one tablespoon of cream to each.
  5. Bake for 14-16 minutes, until whites are set but yolks are still runny. Serve immediately.

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This is a delicious, healthy breakfast, great for a weekend morning. You can replace the bacon with mushrooms for a vegetarian option or with pancetta, chicken or some leftover meat if you prefer. I like to use slow cooked beans that have a bit of spice to them. And of course this dish can take a healthy dose of hot sauce for those who love heat!

Spinach, Bacon and Eggs Breakfast Bowl

Makes 1 serving

Ingredients

  • 2 handfuls of washed spinach (if not using baby spinach, cut into bite sized pieces)
  • 1 tomato, diced
  • 2 Tablespoons diced red onion (about 1/6th of a medium red onion)
  • 2 Slices Bacon
  • 2 Eggs
  • 1 Tablespoon vinegar
  • 1 Cup Black Beans (canned or prepared, I use my Twice Cooked Black Beans)

Directions

  1. In a medium pot fill half way with water and add vinegar, bring to a boil.
  2. Add beans to a small pot and bring to a slow simmer. (Or, for a lazier option just reheat them in the microwave!)
  3. Meanwhile cook bacon to your prefered doneness, remove from pan and dice bacon.
  4. In a bowl combine onion, tomato and bacon. Salt and pepper to taste.
  5. Poach eggs in boiling water.
  6. Add spinach to a bowl, ladle beans on top, add tomato, onion, bacon mixture and then top with poached eggs.
  7. Serve with hot sauce.

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