Simple fast and hearty. A great dish for a busy weeknight or a filling lunch for a weekend.
Melt butter in a skilled on medium heat, add pre-cooked ham and heat through, browning lightly.
Stir in peas and carrots, heat through stirring often to prevent sticking, add more butter if needed.
Stir in rice and continue to heat as well. When everything is hot and cooked add raw scrambled eggs and gently stir until they are cooked.
Serve hot with soy sauce over the top.For vegetarian omit the ham.
This traditional Mexican meal is a great excuse to have breakfast for dinner. Using leftover corn tortillas makes this dish take zero prep time. I like to serve this with homemade refried beans.
Masa Harina is cornmeal that has already been soaked in limewater (sodium hydroxide+water) so you can easily make homemade tortillas with properly prepared grains. Just make sure you use non-GMO masa.
Deep Fry the tortillas: Heat up approximately 8 tbsp (enough to cover a tortilla) of lard or expeller pressed coconut oil in a pan. Grab a corn tortilla and dip it in the hot oil. Cook each side about 30 seconds. After cooking both sides until golden brown, remove to a paper toweled plate to remove excess oil. Fry the tortillas one at a time.
Make the eggs: using the same hot lard or oil, fry the eggs one at a time for 20 seconds on one side, then flip over and let fry for another 5 seconds, and then remove. The egg yolk needs to remain tender for this recipe to be at it’s finest.
Serve: Place two tortillas on eat plate, place an egg on each tortilla, and cover the whole of each egg with some cheese, then fermented salsa. Add a slice or three of avocado to each and garnish with a lime wedge.
A most delicious way to eat collard greens: with onions and garlic sauteed in ghee, mixed with ricotta cheese, and added to a grain-free crust made of almond flour and eggs.
Preheat oven and prepare the grain-free crust. Preheat oven to 350F. Meanwhile, in a food processor, add the 2 cups of almond flour, 1 lightly beaten egg, 2 teaspoons ghee, salt and nutmeg, and blend until a dough forms. Taste a tiny bit to adjust seasoning to your liking.
Add dough to an 10-inch baking pan and bake. Press down to even out the crust, making sure it covers the bottom and curves upwards on the corners and sides. Bake on 350F for 10 minutes until crust starts to turn a very light golden color.
Saute the collard greens, onion and garlic. Chop one onion, and saute in ghee for a few minutes till beginning to caramelize. Chop collard greens (I include the stems, but it’s up to you), and add to pot, stirring for a couple of minutes. In a separate small pan, peel 4-5 garlic cloves, and saute in ghee till lightly golden. Then, add garlic to collard greens and onion mixture. Stir and turn off heat.
Add spices and egg. Add salt, ground ginger and ground nutmeg to collard greens mixture. Taste to adjust seasoning. Then, beat one egg, and mix well into collard greens.
Add cheese and bake. Add a layer of ricotta cheese on the set crust. Then, pour the collard greens mixture on top of the ricotta cheese, and even out. Add hard cheese on top (I used Dubliner), and put in the oven to bake for another 10 minutes. Add a dash of freshly ground black pepper and serve warm.
So now that Easter is over, what are you going to do with all the hard boiled eggs you decorated? If you are like me there are only so many plain eggs and egg salad sandwiches you can eat. But Deviled Eggs are easy to make, and dress up plain boiled eggs. They also make great appetizers for any party and are great at any time of the year. You can easily make more or less as needed.
If where the yolk is positioned is important to you, store your eggs sideways in the fridge before you boil them. Also older eggs will peel better than fresh eggs. If you get your eggs from the store you shouldn’t have to worry about it too much but if you have farm fresh eggs try and use 3 day to week old eggs.
Start by peeling your eggs and then cutting in half.
Take the yolks out of the centers and place in a bowl. Place the whites on a platter with the yolk hole up.
After all the yolks are in a bowl mash slightly and add the mayo, mustard, pickle juice and salt and pepper. Mash this all as much as you would like, if you want to make them extra pretty and pipe them, make sure it is pretty smooth. If you are just going to spoon it in, a few chunks will be fine.
Once mashed, you can either place the yolks in a bag and pipe into the white or you can just spoon it into the whites. Make sure to start with less yolk, you can always go back and add more, but it is harder to take some of each and put into another.
When all are filled sprinkle with paprika.
I call this recipe a Pseudo-Omelet because there is two layers of eggs with bacon, cheese and spinach in the middle, but it does not require flipping and is served like a casserole.
Preheat oven to 375 degrees F.
Render the bacon on low heat until most of the fat has come out. Remove the bacon from the pan. Pour the bacon grease through a coffee filter in a metal sieve into a 12″ cast iron skillet.
Make a lattice of tortilla strips on the bottom of the skillet while you bring it up to medium heat.
Beat 1 tablespoon of cream and a pinch of salt, garlic powder and chili powder into 4 eggs. Pour the egg mixture over the top of the tortilla strips.
Once the eggs start to firm up, put a layer of raw cheddar cheese, spinach and bacon over the eggs.
Beat the second tablespoon of cream and a pinch of salt, garlic powder and chili powder into the other 6 eggs. Pour the egg mixture over the top.
Finally put a thin layer of Parmesan cheese.
Put it in the oven and bake it until it is done, about 10 or 12 minutes.
Slice it up into squares and serve it like you would a casserole.
There is no need to use chemicals to dye your Easter Eggs. Dying your eggs with homemade vegetable dyes is an interesting, healthy, and fun way to enjoy this tradition with your family!
Hard boil your eggs, and allow them to cool completely. Make sure they are well dried before placing them into the dye baths.
Immerse the eggs in the coloring liquid to which you have added 2 Tablespoons of white vinegar (per quart of liquid) and put them into the refrigerator.
Go back from time to time and check on the color. When it is as you wish, then remove the eggs and discard the dye liquid. The longer they soak, the deeper the color.
After coloring, be sure to store your eggs in the refrigerator!
Onion Skin Dye Yellow to Gold
To make dye from yellow onion skins, place several skins in your pot of water. Boil them for a little while and allow the mixture to cool with the skins in the water. Then drain off the water to use for the actually dyeing. Add the vinegar. Put the skins in your compost. Soak your hard-boiled eggs in this dye bath and depending on how many eggs you use and how concentrated the dye bath is, you can get warm tones that range from gold to a lovely terra cotta.
Cranberry Dye Light Blue
To use fresh cranberries, boil 4 cups cranberries in 2 cups cold water until the berries burst. Let them cool. Drain and save the liquid. Add the vinegar. For a light blue, soak only a short time. If the eggs stay in very long, they will become dark gray in color.
Turmeric Yellow Dye
In a quart of water, simmer 1/4 cup of ground turmeric. Cool. Strain, add the vinegar and proceed.
Red Cabbage Blue
About 3/4 of a head of red cabbage chopped up will make a lovely blue. Again, cook for a while, cool in liquid, strain, add the vinegar and then dye your eggs.
Some mornings call for something special. Not necessarily because it’s a weekend, usually because we just need a lil extra love to start our day on a happy note. This is our favorite omelet. It’s hardy, packed full of flavor, protein, and iron, and perfect for an early spring morning before you head out into the cold to plant trees, prune, start an early garden, or just run around town like a crazy person. This is a great dish to bring to a brunch. It can be assembled the night before so you can throw it in the oven as soon as you wake up. Also? The leftovers heat up beautifully.
Heat oven to 350º. Place butter in a 9×13 pan and stick in the oven to melt. Meanwhile, beat eggs, creme fraiche, milk, cheese, onions, and salt. Add bacon and mix briefly.
Once the butter is melted in the pan, take it out of the oven and tilt it around to coat the bottom of the pan. Place spinach in pan evenly. Pour egg mixture over spinach. Don’t be alarmed if all the eggs go to the bottom; they’ll puff up around the spinach as it bakes. Return to oven and bake 50 minutes, or until slightly browned on the top. Serve warm and grind some black pepper on top (optional).
Surprisingly easy, impressive and ready in under 15 minutes. You can’t beat that! These are a great way to prepare a lot of eggs at once for company or for a large family breakfast or brunch. There is no standing over the stove flipping eggs or stirring. Instead, simply prepare and then pop in the oven and walk away.
You may use any fresh herbs you like, thyme, chives, oregano, basil and parsley are all good choices. My favorites are thyme and chives.
Position rack in the center of the oven and pre-heat to 425 degrees. Butter individual ramekins using the butter called for.**
Crack an egg into each ramekin. Season each with a pinch of unrefined sea salt and cayenne pepper. Sprinkle each with some of the fresh herbs. Drizzle a tablespoon of cream over each egg. Start drizzling over the yolk until covered and then the rest of the egg.
Bake until bubbly, about 5-7 minutes. Eggs may not brown and will not yet be set in the center.
Turn the oven to Broil. Keep eggs on center rack in oven. Broil an additional 2 minutes or until center of eggs are set. Remove immediately. Eggs will continue to cook and set after being removed.
**NOTE: If you’d rather, you can make these in a casserole dish. I’ve done this when I didn’t want to mess with ramekins. Simply butter an appropriate sized casserole dish (6-8 eggs in a 9×9 etc.), crack eggs in, season, sprinkle with herbs, drizzle 1 tablespoon of cream over for each egg. Bake at same temperature, but may require a couple minutes longer. Watch them. To serve, allow to cool slightly for a minute or two and use a spatula to cut out one or two eggs to serve to each person.
This simple, yet rich quiche is wonderful hot, or you can cut into small squares and serve it cold as a wonderful, high-protein finger food. Great to bring to a holiday party!
Turn oven to 350, place butter in 9×13 dish and put in the oven to melt as it preheats.
Whisk together eggs with remaining ingredients.
When butter is melted, pour into batter, whisking constantly so it won’t harden. Pour into pan and bake at 350 for about 30 minutes.
A quick and easy all-in-one breakfast… Our children loved these!
Pre-heat a heavy frying pan on medium. Using a biscuit cutter, cut a hole out of the center of your slice of bread and then butter the slice on both sides. Remove the cut out portion, put the slice in your hot pan (and also the cut out circle). Put a little butter in the hole to grease the pan and crack an egg in there.
Let it cook until you can tell that the cooked portion of the egg is coming up well into the bread, then flip both things over and cook until the egg white is done. You can cut into it a little to check and make sure.
Traditionally, Scotch Eggs are breaded and deep-fried. I’ve created a version here that is just as yummy and does not include any grains. A wonderful low-carb snack or breakfast for anyone.
Carefully place eggs in a saucepan and fill with water until the eggs are covered. Place the pan over high heat. When the water comes to a boil, place a lid on the pot and turn off the burner. Allow to sit for 5 minutes.
After 5 minutes, run the eggs under cold water until you are able to handle them.
The eggs will be soft-boiled at this time. This is important as we don’t want the eggs to become overcooked. Carefully, peel the eggs and allow to dry. The soft-boiled eggs may be more difficult to peel. Take care.
Divide the sausage into 5 equal pieces. Take one piece and pat it out into a patty. Place one egg into the center and mold the sausage around the egg. Be sure the entire egg is sealed in and there are no thin spots (this spots may crack during baking).
Roll egg in coconut flour and place on a parchment lined baking sheet. Repeat with remaining eggs.
Bake the scotch eggs at 350 degrees for 25-30 minutes, or until the outside begins to brown. Allow finished eggs to cool slightly before cutting into halves or quarters.
Serve warm or at room temperature.
Alternately, you can make these up the night before and bake in the morning, or if you’d prefer, bake the night before and refrigerate, then allow to come to room temperature before serving.
These are great for breakfast on the go or can be a beautiful display for a brunch.
Great for breakfast, brunch, lunch or even dinner, this dish is a winner. It reheats well, so you can make it on the weekend and then it’s ready to eat throughout the week. Reheat in toaster oven or at 350 in oven for about 10 minutes.
In large sauté pan over medium high heat, crisp bacon. Remove finished strips, crumble and set aside and brown shallot or onion in bacon drippings until soft. Add swiss chard pieces. Stir to coat leaves with drippings. Season with salt, pepper, and a dash of nutmeg. Cook until greens are wilted, about 4-5 minutes. Grate fresh garlic over chard, stir and remove from heat. Let sit in hot pan for 2-3 minutes to mellow garlic.
In a separate bowl, crack and beat eggs, season with salt, pepper and nutmeg. Add milk or cream and mix well. Stir in 1 cup of the cheese, reserving ½ cup.
Two ways to prepare this:
If you have just made the swiss chard with bacon and garlic and used an oven-safe pan, then pour the egg/milk mixture over the hot chard, stir quickly, top with cheese and place pan in oven for about 20 minutes or until set. This is a frittata.
If you have made the chard at another time and it’s cooled (or leftover), mix chard into egg mixture and pour into a greased glass baking dish. Bake at 350 for around 25 minutes or until set. This would basically be a crustless quiche.