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Archive for the ‘All About Eggs’ Category

Since Christmas is just upon us, I wanted to make something healthy for brunch because who knows what I will be eating over the next few days. 🙂 I saw a similar recipe to this and decided to make my own. With the bowl of fruit, it was filling, healthy, delicious, and very satisfying. I can’t wait to make this again soon!

Ingredients:

  • 2 eggs
  • 1/2 cup cooked broccoli (this may seem like a lot but I love broccoli; if you don’t, use 1/4 cup or however much you want to)
  • 1 slice sharp cheddar cheese
  • 1 slice swiss cheese
  • Salt & pepper
  • Pat of butter

Directions

  1. In a small frying pan, melt butter.
  2. Crack eggs in and whisk up. Sprinkle salt and pepper on top. Let eggs cook, when they start to firm a bit, add cheese on top. I cut cheese slices in half and alternate them so that they mostly cover the egg (picture will follow next time I make this :)).
  3. When you can tell eggs are cooked through and cheese is mostly melted, top with broccoli. Fold the omelet in half and enjoy!!
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The other day I was craving something filling for a late breakfast so I looked to see what I had in my fridge and put together this brunch dish, combining several of my favorite ingredients. This meal is packed with important and healthy nutrients, including lots of protein in the eggs and ham, whole grains in the english muffin, calcium in the cheese, and omega-3’s in the avocado. Add some fruit on the side and you have a perfectly balanced breakfast!

Ingredients:

  • 2 eggs, scrambled
  • Butter
  • Salt & pepper
  • 2 slices sharp cheddar cheese
  • 2 slices ham (I like Black Forest)
  • 1/2 avocado, sliced into strips
  • 1 whole-grain english muffin

Directions:

  1. Scramble 2 eggs in a small saucepan. Add salt and pepper and cheese toward the end, mixing in well to make sure it is fully melted.
  2. Heat ham in the microwave or in the saucepan.
  3. Toast english muffin, butter it, top with avocado, then ham, then the eggs.
  4. Eat and enjoy!

Note: Want to make this breakfast a bit healthier? Try any or all of these tips… Use only egg whites, use just 1 piece or cheese, or use turkey instead of ham.

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Tomoko's somen noodles are a mix of plain and plum flavored...I don't think you can find the plum ones in the U.S...another good excuse to go back to Japan!

My aunt Tomoko is an amazing cook.  When we were in Japan this past January, I stayed with her and my Uncle and cousins for a few days and was treated to one amazing home cooked meal after another.  The other day I was delighted to find an email from her with a recipe for somen which, although it is traditionally a popular summer lunch, is a great quick/easy/healthy meal year-round.

Ingredients

  • 1 package somen noodles (cook as much as you want/need depending on how many people are eating)
  • 3 eggs
  • 3 tbsp sugar
  • 1 pinch of salt
  • 1 Tbsp corn starch
  • 1 Tbsp water
  • Cucumber
  • Ham
  • Tsuyu No Moto (Japanese seasoning soy sauce found in the Asian section of your grocery store)
  • Finely fresh grated ginger

Directions

Mix the eggs, sugar, salt, starch and water.  Cook an egg omelet and slice thinly.  Slice ham and cucumber thinly as well and put on a serving plate.  Boil the somen noodles as indicated on the package and prepare the soup according to the instructions on the Tsuyu No Moto.

Enjoy by taking some of the noodles, toppings and a bit of fresh ginger and dipping it in the soup.

Here in Hawaii people also enjoy topping somen with char siu (usually pork in a chinses bbq sauce), kamaboko (fish cake), and green onion, and often layer first the noodles, then veggies, and then dress the entire thing as a salad.  Either way it’s delicious!  Thank you for sharing Tomoko!

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This is one of my favorite things to make for breakfast, lunch, and dinner. Its filling ingredients will keep you satisfied long after you finish it and its yummy flavor will make you constantly crave it. I just came up with the idea for this sandwich a few weeks ago and now I make it several times a week. Try it… you won’t be disappointed! 🙂


Ingredients:

  • 2 eggs, scrambled
  • 2 slices of sharp cheddar cheese
  • 1/2 avocado, sliced
  • 1 whole wheat english muffin
  • Butter
  • Salt and Pepper to taste

Directions:

  1. In a small frying pan, melt butter and scramble two eggs. When eggs start to cook, add in cheese and let melt. Use a wooden spoon to gently mix the cheese in if necessary. Let cook on a low heat and then season with salt and pepper.
  2. Toast an english muffin and when it browns, take it out, spread with butter, top with sliced avocado, and then egg and cheese mixture on top.

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We made this challah bread in my cooking class last night and it was DELICIOUS! Fresh out of the oven, you don’t even need anything on it, it is so yummy on its own. Challah is a special braided bread of Jewish tradition that is known for having a large number of eggs, flour, sugar, and water. Challah is popularly eaten on the Sabbath and special holidays. In my opinion though, challah can be eaten year round, since it makes delicious french toast and can also be enjoyed with butter or jam. 

Yields: 3-12 oz Loaves 

Ingredients:

  • 8 oz Water
  • ½ oz Instant or dry active yeast
  • 1 lb 4 oz Bread flour
  • 4 oz Egg yolks
  • 1 ½ oz Sugar
  • 1 tsp Malt syrup
  • 2 tsp Salt
  • 2 oz Vegetable oil

Directions:

Straight mixing method

  1. Weigh/measure all ingredients
  2. If using dry active yeast, activate in 90 ° water
  3. Place dry ingredients in mixing bowl
  4. Add remaining ingredients
  5. Using a dough hook, begin mixing on low speed
  6. When dough has been formed, increase speed to medium
  7. Continue to mix until the dough pulls away from the sides of the bowl, approximately 9 minutes to develop the gluten
  8. Bulk ferment or proof until double in size, approximately 1 hour
  9. Punch the dough to allow gasses to escape
  10. Portion the dough into 3 – 12 ounces pieces
  11. Divide each piece into the number of braids desired and allow to bench rest covered until gluten is relaxed
  12. Braid and shape and place on sheet pan with parchment pan and allow to proof until double in size
  13. Egg wash and bake in a 325 ° – 350 ° oven until evenly well browned
  14. Cool

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I had a scramble similiar to this when I was out to breakfast recently and afterwards I was dying to recreate it at home. This dish can serve one very hungry person or two people if you want a lighter meal. I love eggs and eat them for breakfast, lunch, or dinner. In my opinion, it doesn’t really matter when you eat eggs, since they are so good for you and will fill you up! 

Ingredients:

  • 3 eggs, scrambled
  • 1/2 tomato, chopped
  • Handful spinach leaves
  • 3 mushrooms, chopped
  • 2 spoonfulls feta cheese (more if desired)
  • Butter
  • Salt and Pepper to taste
  • Toast, bagel, or english muffin

Directions

  1. In a medium frying pan over low heat, melt a pat of butter. Add eggs and mix together so that the yolks and eggs incorporate together.
  2. When the eggs start to harden, add mushrooms and stir in. Add in tomatoes, spinach, and two (or more) spoonfulls of feta cheese. Stir everything together. Season with salt and pepper.

Serve with toast, a bagel, english muffin, or fruit.

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I was so excited to open the fridge at lunchtime and find some of my mom’s egg salad to have for lunch. I tracked down the recipe and can’t wait to make it for myself when I am home. Egg lovers will find this recipe delicious- you can have it on a bagel, english muffin, crackers, or bread. My mom uses Rye Crisp crackers which are really yummy too. I tried them out and topped them with the egg salad and then the avocado and salt and pepper… mmmmmmm!

Ingredients:

  • 5 – 6 eggs hard boiled
  • 2 TBSP Hellman’s Mayonnaise
  • 3 – 4 green onions cleaned and sliced [celery is good too but I wouldn’t use both]
  • Salt and pepper to taste

Directions:

  1. Place 5 – 6 eggs in small saucepan. Cover with water and bring to a boil. Turn heat down to medium low and simmer for 13- 15 minutes.
  2. IMMEDIATELY drain and cover with very cold water, you may need to drain a couple of times but let eggs sit in cold water for 15 – 20 minutes. This keeps the yolk nice and yellow.
  3. Peel the eggs, pat dry with paper towel. 
  4. Place in mixing bowl and mash with pastry blender.
  5. Add mayonnaise [not too much!] to make desired consistency.
  6. Add salt and pepper to taste. 
  7. Add green onions or celery.
  8. Mix well and serve immediately or refrigerate until you are ready to eat it.


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