Posts tagged ‘eggs’

February 1, 2012

Food: Gingered Chinese Five Spiced Eggs with Spinach.

Popeye called me the other morning.

Asked me where spinach was in my diet.

I decided to reply with this!

This is good. So good, that I didn’t even need a mid morning snack. It kept me going all morning…until 12:01!

No cheese? I know, no cheese. It really didn’t need it.

Gingered Chinese Five Spiced Eggs with Spinach

makes 1 serving


  • 1/2 tablespoon butter
  • 2 slices white onion
  • 1 handful of spinach, cleaned and dried
  • 3 eggs
  • 2 tablespoons milk
  • small pinch of Chinese Five Spice
  • 1/2 teaspoon grated fresh ginger (2 grates on the microplane)
  • 1 pinch Red Pepper Flakes
  • 1 pinch of freshly chopped parsley
  • Salt and Pepper


1. Melt butter in a small saucepan over medium heat. Add onion and saute for 2 minutes. Add spinach on top of the onions – cook for 30 seconds, until just beginning to wilt.

2. Scramble eggs, milk, chinese five spice, ginger, red pepper flakes and parsley together. Sprinkle in some salt and pepper. Add to the onion and spinach mixture. Cook until it reaches desired consistency РI like my eggs cooked Рso a little dry.

3. Serve right away!

*After the first bite, I added another pinch of red pepper flakes and Kosher can see that in the below picture!


January 25, 2012

Food: Breakfast Sausage and Pepper Frittata with Guryere.

The most important word in this blog post title is Gruyere. Let’s be honest…that cheese is heaven.


In a second of despiration…I mean, I needed a second to realize that I need to change the usual weekend breakfast.

I am sure you have never heard of a frittata.

Well this is what it looks like. Looks fancy, huh? It is.

Peppers, sausage, cheese, eggs, parsley…sourdough toast! Yes, please!

Breakfast Sausage and Pepper Frittata with Guyere

Makes 4 servings


  • 3/4¬†breakfast sausage
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 yellow/orange pepper, chopped
  • 5 eggs, scrambled
  • 1/2 cup milk
  • salt and pepper
  • 2 pinches of parsley, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup grated gruyere cheese


Preheat oven to 400 degrees.

1. In a medium-sized non-stick saucepan (one that can go in the oven), turn heat to medium. Cook sausage for 2-3 minutes, until almost cooked through. Add peppers and saute for 2-3 more minutes.

2. Mix eggs, milk, salt and pepper, parsley and red pepper flakes together. Once combined, add to pan with sausage and peppers. Sprinkle cheese on top. Put into preheated oven. Bake for 15 minutes. Checking half way through. Move the pan slightly to see if egg mixture has set. If it moves, it needs more time. Should puff up and be browned on top. Turn on broiler, if needed to brown the top.

3. Let cool for 1 minute before slicing into. Serve with toast, hot sauce, ketchup or on its own!

January 17, 2012

Food: Cilantro Sweet Potato Eggs.

I decided to eat a little bit healthier in 2012…in my head. I haven’t told anyone yet.

Focusing more on healthier breakfasts. I love bagels loaded with cream cheese. Actually any bread product slathered in butter or some form of cheese.

Those bread products aren’t really getting me going in the mornings…and they aren’t helping my mid-section either.

So in an effort to start my day off on the right foot…I added sweet potatoes!

This combination is worth a try. Sweetness from the potato, spice of the cilantro, creamy eggs, earthy mushrooms and just plain delicious gouda cheese…

If I had spinach, I would have added it to the eggs too. Next time.

Yes, I ate everything on the plate.

Just ignore that english muffin. It was for the photo shoot, Folks. Purely, used as a prop.

Cilantro Sweet Potato Eggs

enough for 1 serving


  • 1 tablespoon butter
  • handful of mushrooms, sliced
  • 1/2 sweet potato, diced
  • 2 eggs, scrambled
  • 2 tablespoons milk
  • cilantro, rough chop
  • 2 pinches gouda cheese, grated
  • Kosher salt and freshly ground black pepper


1. Heat small saucepan over medium heat. Melt butter. Add mushrooms to melted butter and saute until browned. Add eggs and milk (scramble together prior to pouring into pan).

2. Meanwhile, heat sweet potato in microwave for 30-45 seconds or until heated through.

3. When eggs are almost finished, add a heaping pinch of cilantro and gouda. Stir to combine and to finish cooking. Add salt and pepper to taste.

4. Add heated sweet potato to plate. Top with eggs. Sprinkle more cilantro, if desired. Eat right away.


November 25, 2011

Food: Siracha and Cilantro Egg Salad Sandwich.

This is a really strange. And you’re probably shaking your head at this combination. Plus since it is the day after Thanksgiving and it has nothing to do with turkey – I’m in turkey overload at the moment…This post is the farthest thing from turkey..but I am thankful for it…

I really like egg salad sandwiches. I can really tell you why. I just like them.

I usually add mayonnaise and Dijon mustard and call it good. But I was feeling the need for some heat.

Siracha is a great condiment for that added heat that some dishes need. I don’t normally think that egg salad needs heat, but its all about trial and error.

I know some people don’t like cilantro. They think it tastes like soap. I don’t understand. It is one of my favorite fresh herbs. I love the spiciness and freshness it adds.

Are egg salad sandwiches only enjoyed in the Summer?

Siracha and Cilantro Egg Salad Sandwich

Yied 1 sandwich


  • 3 eggs, hard-boiled and cooled
  • 1/4 cup mayonnaise
  • 1-2 teaspoons Siracha (depending on your desired¬†heat level)
  • 1 tablespoon chopped cilantro
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 pieces Whole Wheat Nut bread, slightly toasted


1. Combine all ingredients (eggs through black pepper) in a small bowl. Taste and adjust the Siracha and/or salt/pepper level to desired taste.

2. Spoon egg salad over 1 piece of toasted bread. Top with other piece of bread. Cut in half and chow.


November 22, 2011

Food: Mushroom Thyme Scrambled Eggs.

It is true. Scrambled eggs are pretty easy to make. I don’t think I have to tell you that.

But it takes talent to add more flavor to simple scrambled eggs.

Okay, that is pretty easy too. So when you are in need of spicing up your everyday scrambled eggs choose this combination.

Mushrooms, yellow¬†onion,¬†thyme, Asiago cheese, Dijon mustard, salt, pepper and eggs…oh and half and half.

Simple yet packed with different layers of flavors and textures. They are in fact a perfect addition to a breakfast line up.

Oh and of course adding grated Asiago cheese is a must and super important. Yes, eggs with cheese are in fact good. Try it.

Mushroom Thyme Scrambled Eggs

Yield – 2 servings


  • 2 teaspoons butter, divided
  • 4 0z. or a handful of cremini mushrooms, sliced
  • 1/4 cup diced onion
  • 1 teaspoon dried thyme
  • 4 eggs, whisked
  • 2 tablespoons Half and Half (milk works just fine too)
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 teaspoons freshly grated Asiago cheese


1.  Heat medium-sized saucepan over medium high heat with 1 teaspoon butter. When butter is melted, add mushrooms, onions and thyme. Saute until mushrooms are brown. Remove them from the pan. Wipe the pan out with a paper towel. Return back to the heat, lower to medium low.

2. Whisk together eggs, half and half, pinch of salt and pepper. Add 1 teaspoon butter to pan. Once melted, add eggs and scramble on low heat until done. Add mushroom mixture right before eggs are done. Remove from heat and sprinkle cheese on top.

3. Serve with a side of Dijon mustard for dipping fork fulls of eggs into РDEVINE, I tell you.

*sourdough toast is excellent with these too.


October 3, 2011

Food: Simple Huevos Rancheros.

Huevos Rancheros for one is a quick and simple breakfast to whip up for yourself.

I love eggs in the morning. I also love eggs with any variety of hot sauce. Some may say that the colors of the red sauce and the yellowy¬†eggs really compliment each other – but let’s be honest people, that’s not what attracts me. It is the compliments of flavors..yes the colors look lovely but I really care about what is happening in my mouth. Rambling…

Check out those layers.

Simple Huevos Rancheros

Note: no measurements. You were warned.

  • Corn tortilla
  • black beans with jalepenos, warmed
  • green chile salsa
  • feta cheese
  • scrambled eggs (2 per person is a nice portion)
  • sour cream
  • hot sauce
  • chives, small chopped

1. To assemble, plate corn tortilla on a plate, layer beans, green chile and a sprinkle of feta cheese. Bake/broil or microwave for a few seconds. Then top with scrambled eggs, another sprinkle of feta cheese and another spoonful of green chile. Top with sour cream, chives and hot sauce.

2. Enjoy warm with coffee in the morning sun.


August 29, 2011

Food: Heirloom Tomato and Ricotto Breakfast Sandwich.

If this doesn’t scream summer breakfast, I don’t know what does?!?! Just look at this.

The color of the tomatoes, silkiness of the ricotta, crunchy toast and mouth watery basil…and check out that Kosher salt and pepper…love the combinations!

¬†Do I need to tell you how much I love heirloom tomatoes? I’m in love in the color and the sweet flavors. It is that simple.

Heirloom Tomato and Ricotto Breakfast Sandwich

for 1 breakfast sandwich


  • 1 english muffin, sliced
  • 2 eggs
  • 1 tablespoon milk
  • 1 heirloom tomato, sliced
  • 1-2 tablespoons ricotta cheese
  • 4 basil leaves, chopped roughly
  • Kosher salt and freshly ground black pepper

1. Toast english muffin. Meanwhile combine eggs and milk and a sprinkle of salt and pepper. Scramble on medium heat until done. Sprinkle 1/2 chopped basil on top of finished eggs and fold to combine.  

2. To assemble sandwich, lather ricotta cheese on both sides of english muffin. On one side of the muffin, place 2-3 slices of tomato and sprinkle with salt and pepper. Layer on eggs, and remaining chopped basil, then top with other side of muffin.

3. Enjoy warm!

July 22, 2011

Food: Pesto and Ham Breakfast Sandwich.

I have a problem with pesto lately. It is a good problem though.

I put it on everything!

I can’t stop.¬†

The summer of 2011 is the summer of pesto.

I used it the other night¬†with frozen corn –¬†cooked it and added a dollop of pesto, mixed and dug in. De-lish! ¬†

In an afternoon snack with cheese and crackers…and pesto.

Of course the usually pasta and pesto recipe here!

And breakfast this morning… what’s a breakfast sandwich without pesto?

I made this just for me. It can be doubled, tripled and made for a large crowd. Here is the recipe for just one.

Pesto and Ham Breakfast Sandwich


  • english muffin
  • 2 eggs
  • 1 tablespoon milk or half-and-half
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon almond pesto¬†
  • 2 slices of black forest ham
  • 1/2 slice of baby swiss cheese
  • salt and pepper, to taste

1. Toast english muffin. While toasting, heat small non-stick pan to medium heat. Add beaten eggs and milk Рmix in some salt and pepper too. About 1 minutes before eggs are done, move them to one side of the pan. Add ham to empty side to saute/brown/heat up. Sprinkle thyme on top of cheese, then add slice of swiss cheese to the top of eggs to begin to melt.

2. Take pesto and spread on both sides of warm toasted english muffin. Add half egg mixture to one side of english muffin. Then follow with half the ham, then the remaining eggs and then ham and of course top with other side of english muffin. Dig in while it’s hot.

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March 8, 2011

Food: Roasted broccoli, onion and ham Quiche.

I love pie crust. I love refrigerated store-bought pie crust too.

I had my first wedge for breakfast…and I can’t wait to have another one for lunch!


  • 1 refrigerated pie crust, room temperature
  • 1 medium head of broccoli, cut into bite sized pieces
  • Olive oil
  • Salt and pepper
  • 1 tablespoon butter
  • 1/2 cup diced mushrooms
  • 1/2 cup chopped onions
  • sprinkle of cayenne pepper
  • 1 teaspoon smoked paprika
  • 4 slices deli ham, cut up
  • 3/4 – 1 cup sharp cheddar cheese, grated (depending if you are a cheese lover or not)
  • 5 eggs
  • 1 cup half and half

Preheat oven to 425 degrees.

1. Using a baking sheet, spread the broccoli out and drizzle olive oil on top. Sprinkle salt and pepper. Roast for 15 minutes. You want some of the broccoli to be brown but still crunchy. Place into medium-sized bowl to cool.

2. Unfold crust. Using fingertips, press together any tears. Press crust into 9inch – diameter deep-dish pie dish. Press foil onto crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce oven temperature to 400 degrees.

3. Meanwhile, saute butter, mushrooms and onions until mushrooms are brown. Toss into bowl with broccoli to cool. Add cayenne pepper and smoked paprika.

4. Add broccoli and mushroom mixture to bottom of crust. Make sure to spread out to create an even layer. Add the ham on top. Then sprinkle cheese over. Whisk eggs, half and half, and salt and pepper (to taste, if desired) in a medium bowl to blend; pour mixture into crust.

5. Bake Quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut into wedges.

Salsa, hot sauce, and mustard would be great additions to dip each fork full into…Since I’m a condiments lover, I’m always thinking.

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