With summer in full swing, I am enjoying the spoils of California produce, namely avocados and heirloom tomatoes. They are put to good use in this, my version of an egg McMuffin.
I used a egg ring to contain my egg while it was cooking, but it was only a modest success. I sprayed the egg ring and pan liberally with nonstick cooking spray, but the egg still stuck to the ring. All the same, it did reign in the cooked egg, making a prettier sandwich, but if you don’t want to fool with it, no worries!
Heirloom tomatoes and avocado boost this morning treat.
Author: Amy Wilson
Recipe type: Breakfast
1 Oroweat Sandwich thin
2 large eggs, beaten with a tsp of water
¼ of an avocado, sliced thinly
¼ of a medium tomato, sliced
1 slice of Tilamook Sharp Cheddar Cheese
1 Tbsp fresh cilantro, chopped
Salt and pepper to taste
Preheat a nonstick frying pan over medium-high heat. Put the sandwich thin in the toaster just as you are about to add the eggs to the pan. Add the eggs to the pan and scramble them, stirring constantly. Before they are cooked through, add the cheese to the top and cover to allow the cheese to melt.
To assemble, place the egg and cheese mixture on top of the bottom half of the sandwich thin. Garnish with avocado, tomato and cilantro. Salt and Pepper to taste. Top with the other slice of sandwich thin. Eat immediately!
To help celebrate Grilled Cheese Month and to join in Panini Happy’s Grilled Cheese Pageant and because I just had a craving for a dish like this, I decided to make an indulgent, grilled cheese sandwich filled with scrambled eggs.
I’ve been trying for a long time to make an omelet that will hold its shape when flipped and slid out of the pan and today, I finally succeeded. The secret? Don’t add milk to egg mixture. It’s that simple. Somehow, the omelet was still light and fluffy and the asparagus and bacon flavors balanced wonderfully. I’m going to make this for breakfast more often.
1. Heat olive in a sautée pan over medium heat. Add the leeks and sautée until softened, stirring frequently, about 3 minutes.
2. Beat eggs with milk, salt and pepper. Add egg mixture to pan where leeks are sautéeing. Sprinkle cheese on top of egg mixture. Reduce heat if necessary (medium to medium low is good). Let eggs set for a couple of minutes. Cover and cook for 4-5 minutes. After that, I was able to flip mine over with a spatula and cook them on the other side for a minute or two, but you could always be patient and just wait for it to cook through while covered without flipping.
While working out at the gym a couple of weeks ago, I caught an episode of Tyler Florence’s show on the Food Network, Tyler’s Ultimate. He did an ultimate Saturday breakfast with a blood orange mimosa, a home-made granola/yogurt parfait and a frittata with smoked ham and Gruyère cheese. Check out his recipes on the Food Network website: Tyler’s Ultimate: Episode TU0413H.
I’ve been tinkering with my frittata recipe for years and after watching his interpretation of the dish, I decided to give mine one last go and share the results with you. So much for my 45 minutes on the treadmill.
I first fell in love with the frittata on a trip to Spain, where it is called a Spanish tortilla. I was confused at first because I thought a tortilla was that flour thing you stuffed your burrito into, but it turns out that the word tortilla is derived from the word torta, which means “round cake”. A Spanish tortilla is typically a round omelette made with eggs, sautéed potatoes and onions. It is served at room temperature in cafés or Tapas bars. I was startled when it was served lukewarm, but that’s the tradition. Here in the States, we tend to like our frittatas hot out of the oven or off of the stove, but in Spanish Tapas bars, the frittata sits on the counter all day long waiting for the next customer.
My goal with this frittata is to make sure that the potatoes have just the right texture. They need to be fully cooked, but not overly cooked and it helps if they aren’t too starchy. You don’t want them to go “mush” when you cut through the frittata with your fork. For all of these reasons, I choose the waxy Charlotte potato. Another variety that works well is the Maris Peer. (Want to know everything there is to know about potato varieties? Visit the Potato Council website. The trick is to sautée the onions first and add the potatoes until both are fully cooked. Then you’re ready to cook the eggs with the potatoes.
Last night, I decided to make some hard-boiled eggs for a chef’s salad. Well this chef is embarrassed to admit that I had it in my head that 20 minutes are required to hard boil an egg. I also couldn’t remember if I was supposed to bring the eggs and the water to a boil together or boil the water first and drop in the eggs. I second guessed myself a couple of times and then decided to boil the water first.
I think I did everything wrong. The photo above demonstrates that. The eggs were overcooked. It turns out that 20 minutes completely overdo it. Also, some of the eggs exploded in the water, indicating that perhaps they should have heated up along with the water rather than being tossed in and shocked.
I found this video about boiling the perfect egg and posted it to StreamingGourmet. Next time, I’ll follow the instructions in the video, which include bringing the eggs and the water to boil together and boiling the eggs for only 7 minutes!