The original plan was to make a cashew nut curry for my weekend breakfast, but our neighbors bamboozled us with some english muffins! So I decided to poach a couple of eggs with a homemade red curry sauce, added feta to garnish it. Then today I took the leftover sauce and had it over a goat cheese stuffed omelette, then topped it with a mix of olives and roasted red bell pepper. I would have taken a pic, but I couldn’t stop myself from eating it! Maybe next time!
Eggs
Italian Eggs Benedict?
The last couple of weekend breakfasts have been quinoa experiments, this weekend I returned to the basics; white sauces and eggs! I made a cream sauce with spinach and marinated artichoke hearts, and some Mascapone and Parmesan cheeses for extra creaminess. Poured over poached eggs sitting atop an English Muffin. The sauce is easy to reheat, and if you’re well versed in the art of poaching eggs in a microwave it makes for a nice quick and easy breakfast the next day.
I have a small amount of sauce left; I might re-purpose it for after work lunch tomorrow for a pasta or quinoa bowl.
Sunday Bakes While Getting Baked
A couple weekends ago I spoiled myself with some homemade Huevos Rancheros, and today I was inspired to make another private Mexi-Brunch! It’s actually based off of this recipe I found. I used black beans instead, and I also topped it with bell peppers. I also fried up some chorizo for some street tacos on the side (or later for lunch). Everything was perfect! I did make some of my own changes though. I used Black Beans instead of Pinto, and I added on a couple different bell peppers. I also made my own ranchero sauce, the one on the website wasn’t smoky enough for my liking. I like a nice smoky tasting Huevos Rancheros. Something about a smoky salsa on a melty egg is sugar tits awesome.
Just looking at the picture is making me want to get a bedtime snack.
Yay Bacon!
I slept in a bit too long this morning, and I was at that halfway point between breakfast and lunch. I was in a bit of a Chinese themed mood and opted to make some bacon and egg fried rice. Unfortunately I didn’t have any peas or spring onion, but I did chop and fry some yellow onion in the bacon along with the egg. I used brown Jasmine rice, but you can use any kind that you want. I have quite a bit leftover for tomorrow and a couple work trips methinks.
Wake & Bake Some Eggs
I woke up this morning and wanted to try a recipe from one of my many cookbooks. I haven’t made many baked egg dishes, but became intrigued after reading some recipes awhile back. Considering how bloody cold it has been all winter (easily the coldest winter I’ve ever had here in town) using the oven to warm up the morning sounded like a good idea.
First I preheated the oven to 425F (220C). Then I oiled a baking dish and covered the bottom in slices of medium cheddar.
I dropped 4 eggs over the cheese. The recipe originally called for a light cream, but I only had half n half and milk to choose from, so I opted for the former. I also added salt, pepper, and the recipe didn’t call for it but I added some paprika on for extra flavor. Then finally I added grated cheese on top and baked it for 15 minutes.
It tasted like a giant poached egg. I’m thinking next time I go to make this I’ll try adding and changing some things depending on what ingredients I have on hand. This kind of recipe is like a canvas asking for other items to be added to it. Like caramelized onions and brie, or sun dried tomato and feta. I’ll also make sure there is bacon on hand next time…. Woke up and didn’t realize it was all gone! The one day where I decide to make a bacon egg breakfast and poof! Gone!
Eggs and eggs and eggs and steak
I had that song stuck in my head, and I remembered that there was still some leftover tri-tip in the fridge. So I made a white sauce, then turned it into a brown sauce with a bouillon cube. I sauteed some onions in another pan with the tri-tip to warm that up, and I added that into the brown sauce. Then I scrambled up some eggs and toasted some leftover homemade dinner rolls for a breakfast biscuits and gravy. On the side is more watermelon tea, but this time with white peony swapped out with the Russian Herbal blend. It has a nice light taste to it. Aside from the typical daily pepsi my weekend has pretty much been on decaf, which has been nice. I’ll be taking a firey black tea blend to work tomorrow though, probably going to need it. I also have some more leftover breakfast to enjoy it with.
The Breakfast Of This Champion
I’ve been working mornings for a good number of years now, but I still don’t consider myself a morning person. I can just barely do fine waking up at 3am everyday, but god forbid if I wake up two hours later… for some reason on work days my stomach isn’t a morning person either. For years I’ve pretty much abandoned not bringing anything to work to eat and just lived off of one yogurt for the morning, and every once in awhile for the whole day…. or a salad, or anything I can keep down. I’ve also been doing meal bars and diet shakes for when I’m not hungry but know that I should probably eat something. That changed today:
Over the weekend I made a nice pile of three pepper scrambled eggs with bacon and some feta cheese sprinkled on top… don’t judge me. Then for my work week I’ve decided to wrap them in tortillas for a more portable breakfast lunch. I also had some watermelon and salad with me for small nibbles. I’ll probably bring one or two to work again tomorrow, they were really good. Much cheaper than the diet bars too. :v:
I’m coming up with other ideas too for a good breakfast to have at work. I’ve been contemplating some Miso Soup and a Japanese Tamago with some rice on the side. Maybe even breakfast muffins. I was looking through some recipes for matcha nut muffins and a few others.
Another way to breakfast
I was reading one of my cookbooks the other day, coming up with some ideas… and I found a neat breakfast type dish called Eggs Hussarde. I didn’t have all the ingredients needed to make it, but still wanted to have something of a similar vain. It did serve to inspire me to make this though:
I bought some sourdough English muffins and some back bacon (or Canadian bacon as we call it in the states). There was also a bunch of tomatoes that were heavily discounted, so I bought them all up and made them into a balsamic tomato sauce, and instead of Hollandaise I made a white sauce with Parmesan and Marsala. I lightly seared the bacon on both sides in a pan and made the poached eggs using a microwave. It’s really good, but also really rich in flavor. I don’t think this is something that I would make every weekend, but as a treat every so often to take a break from the traditional weekend omelette I seem to do every so often.
Now, I wonder what I’ll call this dish. Eggs Tomala? Eggs ala Overlord?