The fridge was basically bare so this is what we came up with for breakfast.
- 4 eggs poached
- 1 avocado, sliced thin
- Jack cheese, grated fine
- 4 pieces of bacon
- 1 English muffin
- Dijon or truffle Dijon
Toast the muffins, spread a little Dijon on and top with avocado, bacon, cheese and a poached egg.
This recipe is so a one pan wonder and it tastes amazing. Be sure to take your eggs out before they are fully set as they will continue to cook.
- 2 leeks, sliced thin
- 2 jalapeños, minced
- 2 cloves garlic minced
- 2 tbsp butter
- 12 oz spinach
- 4 oz feta, crumbled
- 2 c cilantro, chopped
- 4 eggs
- Aleppo pepper
- Hot sauce
Preheat oven to 375.
Melt butter in a 10 inch oven proof skillet. Add leeks, garlic and peppers and cook u til soft over medium heat. Stir in spinach and cilantro, cook until wilted, stir in feta. Break eggs into the spinach and bake for about 7 minutes. Season with salt and Aleppo.
I can’t believe I’ve never made this dish before – I have at least 3 cookbooks with similar recipes – it is a great weeknight meal. I made a few tweaks.
- Olive oil
- 3 – 4 jarred roasted red peppers, chopped
- 1 onion sliced thin
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2 lbs ripe tomatoes or canned tomatoes, chopped
- 4 oz goat cheese, sliced
- 6 eggs
- Pita bread or flatbread
Heat oven to 375.
Heat oil in an oven proof 12 inch skillet. Add peppers and onions with a pinch of salt. Reduce heat to medium and cook stirring until the veggies are soft, about 5 minutes. Stir in spices and cook 1 minute.
Stir in tomatoes, 1/2 tsp salt and 1/4 tsp black pepper. Cook partially covers until tomatoes are very soft and form a thick sauce, about 15 minutes. Stir in goat cheese. Crack eggs over the surface and bake for 7 – 10 minutes until eggs are just set. Serve with pita.
I had this recipe for the first time on vacation – I love having garlic bread with eggs for breakfast! Here is my version on it.
2 eggs, lightly beaten
1/2 c milk
2 cloves garlic minced
4 pieces of thick sliced bread
Preheat a girdle over medium high heat and butter generously.
Whisk together milk, 2 eggs and garlic. Cut a hole using a shot glass into the bread. Dip in egg mixture and place on the griddle. Cook until golden on one side, flip and add your egg. Cook until almost done, then flip and cook for 1 minute. Add more butter to the griddle as needed.
Serves 2 – 4.
This dish screams spring! Put the cherries in with the pits – it really makes a differnce in the flavor. This dish is also best served warm.
1 vanilla bean scraped (put pod in an air tight container to make vanila sugar)
3/4 c heavy cream
1/2 c almond meal
1/2 c vanilla sugar
2 egg yolks
1 tbsp kirsch
1 tsp vanilla extraxt
1 lb of cherries, with stems and pits
Preheat oven to 375.
Whisk together all the ingredients except the cherries and pour into shallow baking pan. Arrange the cherries with the stems up.
Bake for 30 – 40 minutes until golden brown. Serve warm.
Serves 8 -10.
Quick, easy and oh so tasty!
1 c brown rice
8 scallions, sliced thin
1 tsp red wine vinegar
1 avocado, sliced thin
2 – 4 eggs
Salt and pepper
Combine rice, scallions and red wine vinegar. Divide amoung plates. Top with Avocado.
Cook eggs in olive oil over medium heat, 2 min on inside and 1 minute on the other.
Top rice with eggs, salt, pepper and your favorite hot sauce.
This salad is quick and easy and oh so delicious!
1/2 lb asparagus
4 slices proscuitto
1/4 c basil
1/4 c toasted panko
1/4 c tarragon
1/4 c grated parmesan
1/4 c white wine vinegar
2 tbsp dijon
1 tbsp honey
1/2 olive oil
Combine all Vinaigrette ingredients in a food processor and run until smooth.
Bring a large pot of salted water to a boil. Cool asparagus 3 minutes. Transfer to a bowl of ice water. Then pat dry and divide amount 2 plates. Top with Proscuitto.
Add eggs to the boiling water and cook for 6 minutes then transfer to ice water.
Careful peel and cut eggs in half, they will be just slightly runny, place on top of Proscuitto. Drizzle with vinaigrette, bread crumbs and basil.
Serves 2 as main, 4 as a side.
So simple, so good! This asparagus salad is totally satisfying!
1 lb asparagus
4 hard cooked eggs, sliced
3 slices proscuitto
1/2 c breadcumbs
salt and pepper
Steam Asparagus for 4 minutes until just tender. Transfer to an ice bath.
Roll Proscuitto and place in a mini processor with bread crumbs, process I ok finely chopped.
Heat oil in a small skillet over medium heat. Add breadcrumbs and proscuitto and cook until toasted.
To serve, place asparagus on a plate, top with egg and toasted breadcrumb mixture.
This is a quick and easy whole 30 breakfast – just make sure you eat an extra serving of veggie at lunch or dinner. This is quite tasty and would also work well as a pancake.
1 ripe banana, mashed
1/2 apples, chopped
1 tsp cinnamon
2 tbsp almond butter
2 tbsp unsweetened coocnut flakes
Coconut oil or ghee for cooking
2 tbsp almond
Whisk together eggs, banana, apple and cinnamon.
Heat ghee or oil in a small pan over medium heat, add egg mixture and cook until cook through, either like an omelette or scramble.
Too with coconut flakes and almond butter.
These are inspired by Nom Nom Paleo, a great breakfast treat that is Whole 30 friendly.
2 tbsp olive oil
½ medium onion, finely diced
3 cloves of garlic, minced
1 lb cremini mushrooms, chopped
10 oz spinach, chopped
8 large eggs
¼ c coconut milk
2 tbsp coconut flour
8 cherry tomotoes, halced
8 slices Prosciutto
Salt and pepper
Preheat oven to 375°F and spary a muffin tin with coconut oil or olive oil.
In a large skillet, heat oil over medium add onions and soften, about 8 min. Add garlic and mushrooms and cook until brown. Add spinach, and stir till wilted. Remove from heat.
Whisk eggs, coconut milk and coconut flour until smooth. Stir in cooled mushroom mixture.
Place 1 slice of prosuitto in each muffin cup, fill with egg mixture top with tomoates.
Bake 15 – 20 minutes until the eggs are set.
*I prepare the mixture ahead of time and store in a container in the fridge and bake in the morning so the Proscuitto stays crispy and eggs not rubbery.