Skillet Baked Eggs with Spinach and Goat Cheese

Skillet Baked Eggs with Spinach and Goat Cheese

This is an easy recipe that only involves 4 ingredients- butter, spinach, goat cheese and eggs. Of course you can add fresh herbs, hot sauce, onions, and all sorts of other veggies, but I felt like keeping it simple today. If you have a big appetite, you might be able to finish this yourself, but this meal is best when shared between two people.

This recipe can also be made without a cast iron skillet. Check out the * at the bottom of this recipe for instructions on how to use a frying pan in place of cast iron.

What you will need:
a cast iron skillet
butter for sauteing
handfuls of spinach
goat cheese
3 eggs (or more if you prefer)

Preheat oven to 350 degrees Fahrenheit. In a cast iron skillet, melt butter over medium heat. Add spinach by the handfuls and stir until it starts to wilt, no longer then 3 or 4 minutes. Add crumbled goat cheese and then start to carefully crack the eggs into the skillet, making sure not to break the yolks. Transfer to the oven and cook until the egg white start to set, about 10-15 minutes.

*In a medium size frying pan, melt butter over medium heat. Add spinach by the handfuls and stir until it starts to wilt, no longer then 3 or 4 minutes. Add crumbled goat cheese and then start to carefully crack the eggs into the pan, making sure not to break the yolks. Cover with lid and continue to cook until the egg whites have set, about 4-6 minutes.

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Acorn Squash Baked with Eggs in a Savory Basil Rosemary Mushroom Sauce

Acorn Squash Baked with Eggs in a Savory Basil Rosemary Mushroom Sauce

Here’s another recipe from the ongoing series called “Eggs in Holes”! Acorn squash is a very easy squash to work with; you can use all sorts of different butters and sauces with it (a creamy spinach sauce would work great, too) AND it already comes with it’s own perfect little serving bowl. Leftover cream of mushroom soup works as a great base for the sauce (btw, the sauce for this turned out AMAZING). You can doll it up with fresh herbs and a little lemon garlic sea salt from the herb grinder. You can also go for a sweeter version by making a sauce out of honey, cinnamon, brown sugar and nutmeg. Recipe makes 1 acorn squash.

What you will need:
roasting pan
1 acorn squash
1 egg

The sauce:
1/8 c olive oil
1/4 c (well rounded) Amy’s condensed cream of mushroom soup
fresh basil
fresh rosemary
a couple turns of the lemon garlic and pepper grinder
a sprinkle of asiago cheese

Preheat oven to 400 degrees Fahrenheit. Carefully cut the top off of the acorn squash, remove the seeds, and place both pieces face down in a baking sheet filled with 1/4 inch water (we don’t want the acorn squash drying out!). Bake for an hour or until squash is soft. Meanwhile, in a bowl, combine all of the ingredients for the sauce, stir, and set aside. Once the squash is ready, remove from the oven and turn down the oven temperature to 350 degrees. Use a spatula to turn the squash over (careful, it will be really hot!) and start scooping the squash away from the flesh. Combine the squash with the sauce. Leave a “hole” for the egg and crack the egg over the squash. Return to the oven and bake for another 20 minutes at 350 or until the egg is white and set. Garnish with fresh rosemary and serve as a main course.

Egg-cellent Fried Egg, Goat Cheese, and Fresh Herb Kale Wrap

Egg-cellent Fried Egg, Goat Cheese, and Fresh Herb Kale Wrap

Initially, this recipe wasn’t intended for a blog post (hence the low quality cell phone picture). I was just hungry and needed a good breakfast void of a lot of carbs but high in protein. I also need to use up the massive amount of kale in my fridge. And goat cheese. Oh my gosh, goat cheese. I used honey goat cheese for this recipe, but really, any type of cheese will do. Makes one serving.

What you will need:
2 eggs
butter for frying
1 large kale leaf
honey goat cheese, crumbled
fresh herbs (i used rosemary. basil, dill and thyme are a couple of good ones, just too name a few)

Warm a frying pan on medium- low heat and coat it in butter. Slowly and carefully crack the eggs directly into the pan, letting the whites pour out first. If the pan is hot enough, the whites will begin to set and keep the yolk centered. Cover the eggs with a lid and continue to cook. They are done when the whites are set and the outer edges are just starting to curl up. I didn’t time this part, but I’m guessing it takes about 4-5 minutes or so. Lay out the kale flat on a plate and carefully transfer the eggs from the pan to the piece of kale. Top with crumbled honey goat cheese (or your choice of cheese), fresh herbs and maybe some scallions, too. Enjoy!

Baked Eggs and Biscuits with Mushroom Gravy

Baked Eggs and Biscuits with Mushroom Gravy

This recipe may just be the beginning of an ongoing series called “Eggs in holes”. Yeah, I know it’s been done before, but seriously, eggs baked in holes are amazing! And the possibilities are pretty endless. This recipe is somewhat of a twist on eggs benedict, but without any frying, meat (obviously), or hollandaise sauce. And it’s actually half of the calories of eggs benedict, with about 8 grams of protein per serving. It’s very easy to make and won’t weigh you down like a breakfast fried in tons of butter and oil. Makes 8 servings.

You can also add a layer of cheese on top of the biscuit in this recipe. A slice of smoked cheddar is highly recommended (I bought smoked cheddar just for this recipe and forgot to add it. Sad face).

What you will need:
1 can of 8 large buttermilk biscuits (not the flaky ones)
8 eggs
3- 4 sweet bell peppers, depending on the size
1 can of mushroom bisque (Amy’s makes and amazing mushroom bisque that’s thick like gravy)
fresh rosemary (or other herbs of your choice)
scallions, diced

Preheat oven to 375 degrees Fahrenheit. Meanwhile, cut peppers into rings that are about 1/2 inch thick. Make sure not too cut them too thin since they will be holding the egg on top of the biscuit. Flatten out biscuits on an ungreased baking sheet (if you’re adding cheese, now would be the time to do it), making them wide enough to fit the pepper rings on top of them, then press the pepper rings into the biscuits. Crack an egg into each pepper ring and bake for about 20 minutes, or until the eggs whites have turned white. In a sauce pan, heat the mushroom gravy while the eggs and biscuits are baking. Once the eggs and biscuits are done, smother them in gravy and top with fresh rosemary and scallions and serve.

Scrambled Egg Muffins

Scrambled Egg Muffins

I was delighted to find one of my friends from out of town staying on my couch earlier this week. I’m even more delighted that she’s stayed at my house every night since. So, I woke up this morning and decided to make us all breakfast. Egg muffins are great for when you have company over. They’re super easy to make, inexpensive, and delicious! I used what I had on hand today, which was crimini mushrooms, mini sweet peppers, and red onion. You can also try adding in things like wilted spinach, fresh garlic, cheese, tomatoes- the list goes on and on. This recipe makes 6 egg muffins.

What you will need:
6 cup muffin tin
6 eggs
1/2 c sliced crimini mushrooms
1/4 c sliced mini sweet peppers
1/4 c sliced red onion
butter

Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat eggs and add sliced mushrooms, sweet peppers and red onion. Grease the muffin tin with butter and pour the egg mix to the top of each cup (and cover with cheese, if desired). Bake for 20- 25 minutes or until eggs are set and no longer runny. Serve with toast, hash browns and coffee.

Autumn Salad with Baby Kale, Red Apples, and Smoked Gouda in a Homemade Mustard Dressing

Autumn Salad with Baby Kale, Red Apples, and Smoked Gouda in a Homemade Mustard Dressing

The flavors of fall are upon us, so lets celebrate with great tasting fall food! The richness of smoked Gouda compliments the sweetness of red apple along with the tartness of the mustard dressing beautifully. Paired with yesterday’s recipe of curried butternut squash soup, you’ll have a meal that is guaranteed to satisfy! Makes two servings.

What you will need:
6 oz baby kale
1 red apple, diced into 1/2 inch cubes
3 oz smoked Gouda, diced into 1/2 cubes
4 hard boiled eggs
1 tomato
2-3 spoonfuls of stone ground mustard, depending on personal taste
extra virgin olive oil
apple cider vinegar
Bragg’s liquid amino’s

Prepare the hard boiled eggs. In mixing bowl, combine baby kale, smoked Gouda, red apples and tomato and drizzle with just enough extra virgin olive oil to coat the leaves. Add a touch of apple cider vinegar and a touch of Bragg’s liquid amino’s along with a couple spoonfuls of stone ground mustard. Mix until everything is evenly coated, then add hard boiled eggs. Serve with curried butternut squash soup or any other fall soup and sweet cinnamon toast.

Spaghetti Squash Baked with Eggs in a Tomato Mushroom Cream Sauce

Spaghetti Squash Baked with Eggs in a Tomato Mushroom Cream Sauce

This is my first time cooking with spaghetti squash, and I must say, I’m hooked. Not only that, I now fully believe that everything should be baked with an egg on it.

This recipe is very simple and can be made with a variety of different sauces and butters. I used a 50/50 mix of homemade tomato sauce and mushroom cream sauce. The mushroom sauce added more depth in flavor and helped thicken up the sauce. And to top it off, spaghetti squash already comes with it’s own bowl!

What you will need:
1 spaghetti squash
butter, enough to coat a baking sheet
1 part tomato sauce to
1 part mushroom cream sauce
2 eggs
fresh rosemary
fresh thyme

Preheat oven to 375 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise and remove all of the seeds. Place spaghetti squash cut side down on an oiled baking sheet and bake for 45 minutes or longer, depending on the size of the squash. Remove the squash from the skin and add the tomato and mushroom sauce and mix well. Create a bowl in the middle of the spaghetti squash strands for the egg to sit in and crack an egg over each half of the squash. Continue baking at 350 degrees Fahrenheit for 20 minutes, garnish with fresh rosemary and thyme and serve.

Deviled Eggs with Avocado- The Best Deviled Eggs You’ll Ever Eat

Deviled Eggs with Avocado- The Best Deviled Eggs You'll Ever Eat

I’ve never made deviled eggs before, and I have to say, these are the best damn deviled eggs I’ve ever had in my life. Adding avocado into the mix adds a delightful flavor, and gives you a little extra avocado and yolk mix to spread on sandwiches. So delicious!
This recipes makes 12 deviled eggs.

What you will need:
a food processor
6 eggs
1 avocado
a couple of slices of red onion and a few slivers to garnish
1 small garlic clove
1/8 c mayonnaise
1 tsp mustard powder
fresh dill, to taste (leave some for garnish)
juice of 1/2 a lemon
salt, to taste

First, gently add eggs to pot and cover with water. Bring the water to a boil, cover with a lid and remove from heat. Let sit for 12-15 minutes. Drain and move eggs to a bowl filled with ice cold water. This well help separate the egg from its shell and make it easier to peel. Once they’ve cooled, peel the eggs and run under cool water to make sure all the pieces of the shell are removed. With a sharp knife, gently cut the eggs length wise and remove the yolk. Place the yolk and all other ingredients, aside from your garnishes, in the food processor and blend until creamy. Scoop mixture into a plastic bag with the tip cut off and squeeze into the egg white halves. Garnish with dill and onion.

Most likely, you will have left over avocado and egg yolk mix, and that’s fine. It makes a perfect spread for sandwiches. Just slice some fresh cucumber and tomato, add some fresh basil, and you have a full meal.