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.
Savory cheese and mild green chilies amid the creamy egg custard, atop sprouted corn tortillas. This green chili cheese strata is great for brunches, potlucks or anytime really. The strata recipe is simple to make. You can even mix it up the night before and refrigerate, so all you have to do is put the strata in the oven and walk away for 25 minutes.
Melt butter in a skillet and add onions and chilies (if using jar chilies only cook onions). Sautee on low heat for about 2 minutes or until translucent. Set aside to cool slightly.
Grease a 9 or 10 inch pie dish and layer the bottom with sprouted corn tortillas. You may need to break a few in half to cover the entire bottom. Sprinkle shredded cheese over the tortillas.
In a medium bowl, beat together eggs, cream, salt, cooled onions and green chilies. Pour into the dish over tortillas and cheese.
At this point you may refrigerate overnight or bake directly.
To bake, place dish in a 425 degree oven for about 25 minutes until just set. The strata may slightly jiggle in the very center. Be careful not to overcook.
My favorite quiche is a simple cheese quiche; no crust, and no endless combinations of vegetables to interfere with the creamy custard. I prefer a fresh salad on the side. And this three ingredient version requires no additional equipment but a whisk and a bowl.
Preheat oven to 425 degrees.
Butter a pie dish and sprinkle the cheese in.
Whisk the eggs and cream till combined and pour over the cheese in the pie dish.
Bake for 25 minutes or until lightly browned and custard just sets (should still jiggle a little in the center).
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.
These are so delicious! Pastured eggs, bacon or sausage and potato are wrapped in organic, sprouted corn tortillas for a south-of-the-border start to the morning.
In large sauté pan, melt butter and coconut oil. Add onions and cook until soft. Add potatoes. Season with salt, pepper and garlic powder and cook until soft and golden brown. Top with crumbled sausage or chorizo, stir to combine.
In a small bowl, combine cracked eggs and milk (or cream), season with salt and pepper and beat well. Add to sauté pan over potatoes and bacon, and cook until scrambled. Remove from heat and sprinkle on cheese. Scoop into warmed corn tortillas and serve with cilantro, salsa and avocado slices if desired.
* Can use uncured (nitrate-free) bacon in place of sausage or chorizo
Dairy free? Omit milk/cream and cheese. Use coconut oil or lard in place of butter.
Fun, new way to eat fried eggs on the go!
Generously butter both sides of bread.
Using a standard sized mason jar or equivalent size glass, cut holes out of the middle of the bread. Reserve rounds.
Heat a well-seasoned cast iron pan on medium heat and add a small amount of lard or coconut oil (enough to make a thin layer).
Place cut bread onto the pan and crack an egg into the center of each. Allow to cook 2-4 minutes on each side depending on desired doneness for the egg. Place the buttered rounds in the pan in any spaces that are too small for the full toasts.
Serve warm.
These are great to grab with a napkin for eating on the go.
A basic egg salad you’ll make again and again!
Stir all ingredients lightly. Serve as a sandwich, a side, or atop a salad.
Deviled eggs are one of the finest make-ahead foods you can find. Refrigerated in an airtight container, they will last 5-7 days. Add them to your composed salad plates, lunch boxes; use them as a nutritious snack or as a party platter.
Slice each egg in half and carefully remove the yolks to a bowl. If one or more of the whites falls apart, simply toss it in with the yolks for mashing. No one will be the wiser!
Arrange the whites on a platter or in the storage container of your choice. It’s best to start out with a container that requires the whites to be touching. That way, they won’t slide around and get messy when you move the container in and out of the refrigerator.
Mash the yolks. I like to use a pastry blender for this — it is quick and efficient.
Make a well in the mashed egg yolks to receive the wet ingredients.
Into that well place the mayonnaise, mustard and Tamari sauce. Mix them together before incorporating into the larger mass of yolks.
Mix all well.
Taste. You are checking for flavor and texture. You may want more liquid. If so, add yogurt or milk. You may want more salt or mustard. Add sparingly and taste. You can always add more, so don’t rush the process.
Spoon the yolk mixture into the white shells and garnish with a sprinkling of paprika.
Refrigerate.