Archive for the ‘Eggs’ Category

Omelette aux Fines Herbes

Before I start I need to get a few things off of my chest:

1)  I am entirely unsure of how to spell “omelette” in English.

2) Spell check does not recognize the existence of the word “omelette”.

3)  If I try to look it up in English in my French/English dictionary it just isn’t there (even though it is in the French side).

4) I’m pretty sure my dictionary is giving me the wrong spelling in English just to fuck with me, because honestly, I would TOTALLY do that if I were a dictionary and someone like me happened to be looking up a word as random as “omelette” (or however the fuck you spell it).

5)  I will be spelling it “omelette” for the entirety of this post.  Screw you spell check.

Well none of that had anything to do with anything, but I’m feeling pretty confident that it needed to be said.  The Anti-Omelette Lobby is out to get us and we need to gather our forces together to fight back.  So…omelettes.  Well if we’re going to talk about omelettes, we first have to talk about eggs.  If we’re going to talk about eggs, then we have to talk about how I HATE making breakfast at home.  (please see the rant in the Muffin Cup Huevos Rancheros  that I made for Jake last year for Father’s Day)  If we don’t go out to breakfast on the weekend, Jake will make breakfast, and it’s usually something with eggs.  Eggs that he cooks within an inch of their precious little eggie lives.

My husband, dear readers, is an…egg overcooker

You probably know one too…if you aren’t one yourself.  You very well may be.  Think about it.  I’ll give you a minute.

He burns scrambled eggs to the point where they don’t even taste like eggs anymore.  It grosses me out.  There is no respect in the preparation there, just getting it out on the table.  I’ve tried to steer him in the other direction, but he’s a man and he thinks that just because I’ve eaten his creations in the past, there’s nothing wrong with them.  Wrong.  Oh so very WRONG.  Eggs are delicate, and they deserve to be treated with a reverence that I usually reserve for champagne or really good cheese or diamonds or an episode of Buffy the Vampire Slayer.  A friend of Jake’s at work has hens and sent six perfect little eggies home with Jake on Friday!  We always buy free range/organic brown eggs at Trader Joe’s but I couldn’t wait to get my hands on some truly farm fresh eggs!!  And in case you were wondering, I am not letting Jake ANYWHERE NEAR these eggs!!!

Beautiful little eggs:

Perfect little eggies

Look at how they measure up to the eggs that we normally buy from Trader Joe’s!!!  TEENY!!

Perfect eggies next to the Trader Joe’s free range/organic that we usually buy!

An omelette doesn’t have to be stuffed with 87 different things to be good.  In fact, it doesn’t have to be stuffed with…wait for it…ANYTHING to be good!!  This is a meal to make if you actually want to taste your eggs.  I wanted to taste these, so this is what I found!

Omelette aux Fines Herbes

from Bonjour Paris

Ingredients:

*3 eggs (maybe even just 2 if you have really large ones)

*1 tbsp butter

*1 tbsp or so of fresh fines herbes (this usually includes herbs such as parsley, chervil, chives, and tarragon–I only had parsley on hand, so that’s all I used and it was still lovely.  All or just one of the above will work just fine!)

*Salt and freshly ground pepper to taste

To Make:

*Beat the eggs together and then add the salt, pepper and whatever combination  fines herbes you choose.

*Heat the butter in a pan until almost bubbly and then gently pour in the eggs.

**Here is where I think most people go astray!  DO NOT COOK YOUR EGGS ON HIGH OR EVEN ON MEDIUM-HIGH!!  Give Medium-Low a try!!  I promise, it will change your life and the way you eat eggs!

*With the flat back of a fork, gently stir the eggs until cooked to your desired doneness. (I lifted the omelette a few times to check the underside just to make sure it wasn’t getting brown)

*Fold the omelette in half or into thirds and slide gently onto a plate.

*Yep.  That’s it.  No 87 fillings.  No 10 egg Fireman Special.  Just eggs, butter, salt, pepper, and parsley…ET VOILA!

YUM!

Survey Says:

Oh HELL yes.  This is omelette perfection.  In restaurants in France I’ve had this very omelette for lunch with a side salad and some gorgeous French fries.  Last night I had mine with tater tots and a glass of wine.  Don’t judge.   I’m going to make another one for dinner tonight using the remaining three eggs so as to ensure that Jake will not get his overcooking paws on them!

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Baked Panettone French Toast

Panettone is one of those holiday items that pops up right around Thanksgiving every year!  I didn’t buy one for a long time because they traditionally have bits of candied fruit in them and that’s just something that I’m not a fan of.  A few years ago, however, I started seeing chocolate chip versions in the store and I couldn’t resist.  What does one do, however, with a big loaf of chocolate chip bread?  I don’t really have a sweet tooth, so it would sit around and get stale as I worked on it a little bit at a time.  This year I resolved to not let my panettone go unloved and went on a search for an easy casserole recipe that I could put together the night before.  I found it!  I assembled the casserole before our New Year’s Eve guests arrived so it would be ready to pop into the oven whenever we managed to crawl out of bed the next day!

Baked Panettone French Toast

adapted from Parents Need to Eat Too

Ingredients:

*1 large loaf chocolate chip panettone, halved vertically and sliced about ¾” thin

*4 egg whites

*4 whole eggs

*2 cups milk

*2 splashes of vanilla extract

*pinch of salt, 2 dashes of cinnamon, and 3 pinches of unsweetened cocoa powder

To Make:

*Coat a large baking dish with cooking spray and layer the panettone slices into it. (Don’t be afraid to manhandle them a bit to get them in there!  My whole loaf fit into my 9×13 baking dish)

*In a large mixing bowl, whisk together remaining ingredients.

*Pour evenly over the panettone.

*Spray a sheet of aluminum foil with cooking spray and cover the tray, oil-side down (the casserole puffs as it cooks so this will help keep it from sticking).

*Refrigerate overnight. About 90 minutes before you plan to eat, turn on the oven to 350.

*Remove tray from the fridge while the oven warms up and when it  reaches 350, put in the French toast (still covered with aluminum) and bake for 45 minutes.

*After 45 minutes, remove foil and bake for another 10-15 minutes, until top is golden brown.

Survey Says:

Delicious and so incredibly easy!!  I put a little bit of butter on mine, but I think (in my non-sweet tooth opinion) that syrup or powdered sugar would be complete overkill and mute the subtleties of the panettone.  I used the cocoa powder to complement the chocolate, but the original recipe calls for orange juice in conjunction with the candied fruit.  This would also be great with brioche or any dense bread.

Mini Veggie Fritattas

Jake and I never really used to do much on Halloween, but that has definitely changed since Miss Pants made her appearance just over 2 years ago.

For her first Halloween she was a lobster.

Last year she was a ladybug.

And this year she was a pumpkin.

Because of Jake’s unpredictable work schedule, he’s not really around on Halloween if it falls on a weekday, so to maximize the costume fun, we’ve been having friends and their kids over for a costume brunch the Sunday before (or of) Halloween.  NM is still having GORGEOUS weather right around Halloween, so we all get together, everyone dresses up and we hang out in the backyard with snacks and mimosas!!

Group Photo!

I made mini fritattas last year, and they were a big hit, so I decided to make them again!!  Super easy, and a good way to get eggs and veggies into the kids without them really realizing it.  I made two different kinds:  Asparagus and Feta + Zucchini and Mozzarella.

Mini Veggie Fritattas

from weelicious.com

Ingredients:

*6 eggs

*1/4 cup of milk

*1/2 cup asparagus diced OR 1 medium zucchini, grated, with the water pressed out

*1/2 cup crumbled feta cheese OR 1/2 cup grated mozzarella cheese

*salt and pepper to taste

To Make:

*Preheat oven to 350 degrees

*Spray or grease your mini muffin pan.

*Whisk the eggs and milk together, then incorporate the remaining ingredients.

*Add a FULL tablespoon (I used my tablespoon measure for this and it is the PERFECT size) to each muffin cup.

*Bake for 12-14 minutes.

*Let cool before serving.

Asparagus and Feta

Zucchini and Mozzarella

Survey Says:

These were SO good!  They were perfect for a party, but I really need to start making them for breakfasts!!  There are so many possible combinations, so don’t hesitate to use ingredients you love or happen to have on hand!

Here’s How We Eat When No One’s Looking!

Everyone ate really well in our house yesterday! Here’s Gemma chowing on her Caprese Scramble (eggs, tomatoes, mozzarella, and spinach)!

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Jake and I decided to make pizza again and this time we used an Arrabiata sauce leftover from the night before, grated zucchini, baby spinach, and mozzarella!

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Many happy bellies in our house these days!

Hell Froze Over With Muffin Cup Huevos Rancheros

Dearest Readers:  Although one of my main goals when I started this blog was to focus on eating out less often, I am an epic and complete failure when it comes to making breakfast.  Sure, I can scramble a few eggs for myself or Gemma, but when it comes to “making breakfast” for everyone (whether it be eggs, waffles, pancakes…oh sweet Jesus I hate when Jake wants to make pancakes…) I freaking hate it.  It is messy and time-consuming and it makes me want to curl up in the fetal position while consuming mass amounts of both coffee and mimosas.  We go out for breakfast at least once a weekend, and I’m pretty much OK with that.  That said…you all know me well enough by now and therefore know that I cannot resist Huevos Rancheros.  I came across the following recipe one Saturday morning while watching Food Network (and waiting for Jake to return with breakfast from our favorite restaurant down the street…I told you we love take out!!) and I knew that I was going to have to give it a try.  Father’s Day seemed like the perfect occasion, but alas, no occasion is perfect for making breakfast.  Ir was still annoying, still messy, and still freaking time-consuming…but really freaking delicious!!

Muffin Cup Huevos Rancheros

from Melissa d’Arabian

Ingredients:

*8 5-inch flour tortillas

*8 eggs

*Non-stick cooking spray

*1/2-3/4 cup green chile (or your favorite salsa)

*3/4 cup black beans (drained and rinsed)

*1/2 cup of your favorite shredded cheese (I used a sharp cheddar)

To Make:

*Preheat the oven to 400 degrees

*Trim the outer edge of each tortilla.  Spray each side of the tortilla with the cooking spray and press it into the muffin tin to create a little tortilla cup.

*In a bowl, mix the chile (or salsa) with the beans and season with salt and pepper.

*Put a heaping tablespoon of the black bean mixture into each cup.

*Crack an egg into each cup and bake until barely set (8-10 minutes).

*Top each egg cup with cheese, cover with aluminum foil, and bake for another 6-8 minutes.

*Top with more chile/salsa and some sour cream, if desired.

Survey Says:

This is pretty easy and tasty as far as breakfast goes, but oh man…did it remind me why we are big on going out for breakfast!  Jake and Gemma both loved it, so I’ll probably have to give it another try…hold me.

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