Tag Archives: eggs

Romaine Lettuce Wraps with Turmeric Eggs

With the farmers market in full swing I develop new recipes using what is in season (or what on hand in the refrigerator and the garden).
IMG_2188
1/2 onion; chopped
2 Tablespoons canola oil
1/3 teaspoon sea salt
1/8 teaspoon turmeric
1/8 teaspoon fresh ground black pepper
3 eggs; beaten
4-6 romaine lettuce leaves (depending on the size)
4-6 slices of Jarlsberg (or your choice) cheese
optional slice of “German Bread” toasted and buttered

Preheat a medium sized pan over medium-low heat. Add oil, onion and sprinkle with the salt. Cover and allow to simmer for 2 minutes. Meanwhile, rinse and pat dry the lettuce leaves. Add the turmeric and black pepper, stir, cover and simmer an additional 2 minutes. Meanwhile, place a slice of cheese on the center of each leaf. Add the beaten eggs to the spiced onions and stir occasionally while cooking as you would for scrambled eggs (stir the eggs as they begin to solidify; continue to stir occasionally so the eggs cook/solidify; once there is no more raw egg they are done). Spoon the egg mixture on top of the cheese lined lettuce leaves, fold the leaf around the filling, lift, bite and enjoy.

Advertisements

Eggs with Turmeric Mushrooms

DSC_00018 oz baby portobello mushrooms; cut to 1/4 inch slices
1/2 onion; minced
1 stalk celery; chopped
1/4 cup tomato sauce
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon oregano
pinch thyme
2 Tablespoons extra virgin olive oil
4 eggs
4 slices provolone cheese

Served over greens (pictured) or on toast.

Preheat a large heavy bottomed skillet that has a lid over medium heat. Add the sliced mushrooms, cover with lid and allow to “sweat” (the mushrooms will leak out moisture). Check the progress of the mushrooms every 5 minutes. When they are swimming in their own moisture add the onion and celery, cover and cook for 5 minutes. Remove the lid, add the tomato sauce, salt, pepper, turmeric, oregano and thyme, stir and allow to simmer without the lid until half the moisture has evaporated. – if you are having this dish over toast put the bread into the toaster at this time- Drizzle with olive oil, crack four eggs on top of the vegetables, cover with lid and cook to desired doneness about 3 minutes (I like the whites cooked but the yolk still runny. If you do not want runny yolk you can also “pop” the yolk with the edge of a cracked eggshell).

Put a slice of cheese over salad greens or on top of a piece of toast and scoop out an egg with the mushroom and place directly over the cheese.

Enjoy!

Raw Shredded Salad with Ranch Dressing and Deviled Eggs

DSC_0020
Salad Ingredients I used what I had on hand – feel free to use your favorite veggies, or what you have on hand
1 head romain lettuce; thinly sliced
1 large carrot; shredded
1 red beet; shredded
stalk of 1 head of broccoli; shredded

Arrange each vegetable in a separate pile on a platter or in separate bowls or stack the separate vegetables on top of the lettuce on individual plates. *if making ahead, mix the shredded carrot with 1 teaspoon of fresh pressed lemon juice and 2 teaspoons of extra virgin olive oil to prevent browning.

Ranch Dressing
1/4 cup mayonnaise (homemade)
1 cup kefir
1 clove garlic; crushed
1 teaspoon fresh pressed lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/2 teaspoon dry dill weed
1/8 teaspoon dry thyme

Combine all ingredients till well blended and pour into a bowl to serve over the salad or spoon over each individual plate to serve.

Deviled Eggs
8 eggs
3 Tablespoons mayonnaise
1 Tablespoon relish
1/2 Tablespoon spicy mustard
paprika to garnish

Hard boil the eggs – place eggs in a medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 8 minutes – drain water, pour cold water over eggs to cool for 10 minutes, drain and repeat a few times then drain and peel eggs (gently tap eggs to crack shells and pick away then rinse any residual shell pieces).
Cut eggs in half, remove egg yolk with a teaspoon and place in a small bowl. Add remaining ingredients and mash together with a fork till well combined to make the filling.
Fill eggs. I use a teaspoon to scoop and butter knife to push the filling into the egg yolk hollow. Place on a plate, garnish with a sprinkle of paprika and serve immediately or cover and refrigerate.

Brunch Menu for Four

victoria gloria photography

victoria gloria photography

Vegan Ranch Dip with Veggies
Potato Salad with Garlic Scapes
Deviled Eggs with Kalamata Olives
Gluten Free Maple Walnut Breakfast Muffins
(Fresh Fruit -watermelon and cherries)

Vegan Ranch Dip with Veggies
DSC_0003

picked fresh from our garden

picked fresh from our garden

3/4 cup dry small white beans; cooked
(or 2 cups canned small white beans; drained and rinsed)
2 cloves garlic; crushed
3 Tablespoons extra virgin olive oil
1 Tablespoon apple cider vinegar
3 Tablespoons water
1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
2 Tablespoons fresh basil (I used purple); finely minced (or 2 teaspoons dried)
2 Tablespoons fresh parsley; finely minced (or 2 teaspoons dried)
1 Tablespoon fresh oregano; finely minced (or 1 teaspoon dried)
1 Tablespoon fresh dill; finely minced (or 1 teaspoon dried)
1/2 teaspoon fresh thyme; finely minced (or 1/8 teaspoon dried)

If using dry beans- soak in water overnight, drain, place in medium sized pot, cover with water 2 inches above the bean line, cover, bring to a boil, reduce heat to simmer and cook till soft (about 1 1/2 hours), rinse and drain.
If using canned beans- drain, rinse and drain.
Blend the beans, garlic, olive oil, vinegar, water, sea salt and pepper with a handheld blender/blender/food processor till smooth and creamy. Add more water, 1 tablespoon at a time, if needed for consistency. Place the bean mixture into a bowl. Add the herbs, stir well and refrigerate a few hours or overnight.

Potato Salad with Garlic Scapes
DSC_0004
7 medium sized potatoes (I used yukon gold); peeled
4 garlic scapes; thinly sliced, tough/fibrous sections removed
3 Tablespoons mayonnaise
1 teaspoon prepared mustard (I used Dijon style)
1/2 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
2 teaspoons dried dill weed

Place potatoes in a medium sized pot, cover with water, bring to a boil, reduce heat to simmer for 15-20 minutes till tender. Check for doneness with a toothpick inserted; if it goes in easily they are done. Drain, pour cold water over potatoes to cool for 10 minutes, drain and repeat a few times then drain and place potatoes in the refrigerator to cool (at least an hour). Cut potatoes into bite-sized cubes and place in a medium sized bowl. Add the garlic scapes. Mix the remaining ingredients together in a small bowl, pour over the potatoes and scapes, mix well and refrigerate until ready to serve.

Deviled Eggs with Kalamata Olives
DSC_0002
6 large eggs
2 Tablespoons mayonnaise
1 Tablespoon salsa
6 Kalamata olives; pits removed and minced
cayenne pepper to taste

Hard boil the eggs and peel- place eggs in a small-medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 10 minutes. Drain water, pour cold water over eggs to cool for 10 minutes, drain and repeat a few times then drain and peel eggs (gently tap eggs to crack shells and pick away then rinse any residual shell pieces).
Cut eggs in half, remove egg yolk with a teaspoon and place in a small bowl. Add remaining ingredients and mash together with a fork till well combined to make the filling.
Fill eggs. I use a teaspoon to scoop and butter knife to push the filling into the egg yolk hollow. Place on a plate, cover and refrigerate.

Gluten Free Maple Walnut Breakfast Muffins
DSC_0005
2 cups oat flour (I grind gluten free rolled oats in a coffee mill designated to grinding gluten free grains)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
pinch nutmeg
1 egg
2 Tablespoons canola oil
1/4 cup maple syrup
3/4 cup almond milk
1 cup walnuts; crushed
1 cup raisins (optional)

Preheat oven to 350. Line a muffin tin with paper baking cups. Mix first 6 (dry) ingredients by hand in a medium sized bowl. Add next 4 (wet) ingredients and mix just until combined. Add nuts and raisins and mix until just combined. Scoop into paper lined muffin tins to 3/4 full. Bake 20 -25 minutes until a toothpick inserted comes out clean. Remove from oven, cool until able to remove from pans and they are ready to serve. Tori recommended serving with jam- good idea!

Breakfast, Lunch or Dinner

I make several different versions of this meal depending on the vegetables on hand. This is our weekend breakfast (or vacations when we are home to eat breakfast together). Vegetable and protein is the base. Grains can be added in the form of whole grain bread/toast or whatever left over grains that are in the fridge. Dairy to round off the meal in the form of cheese. Simple, delicious, healthy and keeps us going strong all morning.
DSC_0003
This serves two (I have 1 egg, Xav has 2) so adjust as needed:

1 Tablespoon extra virgin olive oil
1/2 onion; minced
1 celery stalk; minced
1/4 teaspoon sea salt
2 small/1 large tomato; chopped
handful cilantro (about packed 1/4 cup); minced
dash fresh ground black pepper
3-4 eggs

Preheat a large heavy bottom skillet over medium heat. Add oil, onion, celery and salt. Cover and sauté for a couple minutes until the onion and celery soften. Add tomato, cilantro and pepper. Stir, cover and cook a few minutes until the juices cook out of the tomatoes. *if you are having toast, get that in the toaster now/or warm up left over grains in the microwave* Crack the eggs on top of the cooked vegetables (we like our eggs with a “runny yolk” but you can pop the yolks) cover and cook until the whites of the eggs set. Remove from heat and scoop out onto a plate as is or with grains on the side. Cheese can be sprinkled on top.
DSC_0004

Good Morning Sunshine; Eggs Sunny Side Up with Portobello Mushrooms

DSC_0001
This recipe is for 2 people; adjust as needed

1 Tablespoon extra virgin olive oil
1/2 onion; sliced
1 portobello mushroom cap; thinly sliced into bite sized pieces
1/4 teaspoon sea salt
pinch fresh ground black pepper
pinch dried thyme
1/4 cup fresh cilantro; chopped

3-4 eggs (Xav is a 2 egg guy but I only eat 1)
extra virgin olive oil or butter for frying

optional toast

Preheat a medium sized skillet to medium. Prepare vegetables. Add oil to pan and heat a bit. Add onions and mushrooms and sauté till tender.

Meanwhile- preheat a large skillet over medium heat for the eggs. Add oil or butter and allow to heat up/melt covering the bottom of the pan and crack the eggs in. I made the eggs sunny side up but honestly, you can have them however you like. (If you are having toast put that in the toaster now)

Back to the vegetables- add salt, pepper and thyme, stir and simmer 1 minute more. Add cilantro, stir and sauté 2-3 more minutes until it wilts and the smell is amazing. We like the vegetables heaped over our eggs but you can segregate your plate if you wish.

Duck Eggs

DSC_0038

Last Friday, Eagle Wood Farms had duck eggs at the farmers market. According to Food on the Table they are healthier for you but I didn’t know that until I came home and looked it up out of curiosity. I brought them home because Dave does a great job with his animals. We love his chicken eggs (hard healthy shell, full of flavor and brilliant yolks) and have only had duck eggs once before. They are creamy, sweet and rich in flavor. The “monster” shown in the photo was a twin!

DSC_0039

I sauted onions, tomatoes and parsley then cracked the eggs on top, covered with a lid until the whites were cooked through and sprinkled with salt and pepper. Xav had his breakfast on an organic sprouted grain tortilla and sprinkled with pecorino romano cheese while I had mine with gluten free organic blue corn chips on the side.
DSC_0042

DSC_0044