Skillets meals are some of my favorite ways to enjoy breakfast or lunch. Often I am preparing my own lunch since the kids make their own lunches. This is a perfect time for me to experiment with veggies and eggs, which are my favorite way to break a fast. The garlic and parmesan crust is simply savory and delicious over perfectly cooked soft eggs and lightly steamed asparagus. A good dose of coconut oil helps to kick-start the metabolism.
Heat a small 6 -inch cast iron skillet over medium heat. Add coconut oil. Add chopped onions and saute until soft, about 2 minutes.
Add asparagus and saute for one minute.
Crack open pastured eggs over asparagus. Sprinkle all with REAL salt, minced garlic, and grated parmesan.
Place a lid or plate over the skillet. Reduce heat to low and cook for 4-8 minutes, or until eggs reach desired doneness.
This recipe serves one, but can easily be made for a crowd by using a larger skillet.
Brain Food - Breakfast Skillet Inspired by the Wahls Diet
The Wahls Diet makes sure we are eating enough nutrient dense foods to not just fuel or bodies, but make sure they have the elements to build and repair cells particularly brain cells. This breakfast skillet insures you get the right fuel to your brain in the morning.
To check it out I am doing a month of the Wahls Diet. This egg breakfast skillet is the first recipe I have developed to front load vegetables to reach the goal of 9 cups of leafy greens, bright color and sulfurous foods.
Over medium heat in a large skillet saute the onions and peppers in half of the fat until the onions are glassy.
Add the cabbage and miso and continue cooking until the cabbage is starting to go limp.
Mix in the sun-dried tomatoes and greens give them a quick stir then push all the veggies to the edges. Melt the remaining fat in the now empty center of the skillet to coat. Reduce the heat to low and add the eggs. Cook the eggs in the center until just set. Sprinkle the seaweed flakes over the top and you’re ready to serve.
Gather up some of your summer bounty from the SCA or your garden and combine it into a delicious breakfast worth savoring any time of the day. Summer squash and tomatoes take a front seat in this vegetable breakfast hash. The hash is topped with eggs done any style (poached or soft boiled is best) to help you absorb the most nutrients from the veggies.
Heat a large cast iron skillet over medium heat. Add coconut oil and butter to pan. Add onion and saute until transluscent. Add garlic and saute another minute.
Add chopped squash and cook for 2 minutes.
Add mushrooms and cook for about 5 minutes or until almost completely done.
Sprinkle with salt (we prefer REAL Salt) and pepper to taste. Add dash of hot sauce. Add in tomatoes and spinach or preferred green and cook until greens are wilted.
Drain hash mixture and place on individual plates. Top each mixture with 2 cooked eggs per person.
Serve with a slice of fresh avocado!
My daughter and I came up with these one day after a conversation about how deviled eggs were one of our favorite ways to eat eggs. We decided that since they were so great, variations to a favorite had to be made. After a quick look in the fridge, we decided to make a green deviled egg using lime and cilantro. Man! Were they yummy! Even my not-a-deviled-egg-fan husband enjoyed them. I think he’s a convert!
Peel the boiled eggs and slice in half lengthwise.
Remove the yolks to a small bowl or food processor. Using a food processor will create a creamier egg with more uniform color like that pictured, but mashing and mixing with a fork is just fine.
Add remaining ingredients and blend well until mixture is smooth.
Spoon or pipe into the cavities of the white halves.
Garnish with extra cilantro.
This is a fun way to eat eggs and makes a great dinner or lunch dish. The yolk is nestled in a bed of fluffy beaten egg whites with greens.
Heat a small cast iron pan on low and add 1 teaspoon of butter. Add the chopped onion and saute for 1-3 minutes until translucent. Set aside to cool.
Preheat the oven to 375 degrees. Separate the eggs and beat the whites with the salt until they are fluffy and stiff, but not dry. Gently fold in the cayenne pepper, chopped greens and sauteed onions.
Line a sheet pan with parchment paper. Spoon out the egg white mixture into 4 mounds on the parchment paper. Use the back of the spoon to create small dents in the center of each mound.
Put 1 teaspoon of butter and 1 egg yolk into each dent. Top each yolk with 1 teaspoon of cream and sprinkle with additional salt.
Bake for 10-12 minutes, or until the whites are golden and the yolks slightly set.
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.
Frittata for breakfast is wonderful, and it is so versatile that it can be used as a main course in any meal. You may substitute other meats, vegetables, cheeses, etc. for the filling. It is a great way to use up a bit of leftovers too. This Frittata is savory and filling. You will love it!
In a cast iron skillet, melt the butter on medium heat.
Add the chopped bacon and cook, stirring, until it is partially cooked.
Add the chopped vegetables and continue to stir until the bacon is fully cooked.
Beat together the eggs, milk, salt and pepper.
Carefully pour the egg mixture over the vegetables and bacon in the pan.
Sprinkle the grated cheddar cheese on top.
Set the range heat on low. Allow it to cook, undisturbed, until the eggs are set within 1/4 inch of the top.
Place the pan under a broiler on “low”. Broil until the top is nicely browned.
Cut in wedges and serve warm.
If you wish, you can invert the Frittata onto a platter to serve.
Why risk whatever is in that large jar at the deli? It’s easy to make pickled eggs at home. As written, this recipe is mouth-searingly hot; be sure to adjust for your personal preference.
For the hard-boiled eggs:
Place the eggs into a pan large enough to fit the eggs and enough water to cover them, plus an additional inch of water over the top.
Cover with cold water, then, for each quart of water, add 1/2 teaspoon of salt, and one teaspoon of baking soda. The salt and baking soda should make the eggs easier to peel.
Cover, and place over medium heat and bring to a boil. As soon as the water is at a rolling boil, turn off the heat and leave the pot on the hot burner, and leave the cover on the pot. Set the timer for 10 minutes.
When the 10 minutes are up, drain the eggs, and fill the pot with cold water. This ostensibly helps to separate the shell and membrane from the white.
Peel the eggs using whatever method you find easiest.
For the brine:
In a medium pot, combine 2 cups white vinegar, 1/2 cup water, 1/2 cup sucanat, 1 teaspoon of salt, 1 teaspoonful pickling spice, 1 heaping tablespoon red pepper flakes, 5 whole cloves, 1 cinammon stick, 6 halved cloves of garlic, 2 hot peppers, and 1/4 onion.
Adjust the level of heat by using more or less red pepper flakes – the way it’s written here brings a high, intense heat.
Place over medium heat, bring to a low boil, reduce heat, and allow to simmer for 15 minutes.
After the 15 minutes passes, allow the brine to cool a bit, then ladle some of the brine and veggies into the bottom of a clean quart jar. Put in 3 eggs, then more brine and veggies. Then more eggs, then more brine, et cetera, until the jar is full to the neck.
Put on a lid, tighten it up, and allow to cool before putting into the fridge.
Now, here’s the hard part: Wait three weeks before eating.
You can push it to two, if you’re really, really impatient, but the longer you wait, the more intense the heat and flavor.
Curry spiced pickled eggs with the awesome side effect of a brilliant yellow. These not only look great but taste great too. Use as you would an hard boiled egg. Sliced on a salad, as and egg salad or eat by themselves as a nutritious snack.
Pack eggs into a quart sized mason jar. I was able to fit about 10 eggs in a jar. Sprinkle spices in as you pack the eggs. Cover with salt brine. It’s important to make sure the eggs are fully submerged using a weight. Cover tightly and let set for about a day. Transfer to the fridge and let marinate for few days to a week before serving. The longer they set, the more the color will leach in to the middle of the egg. I suggest using these within a month (if they last that long).
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.