Posts Tagged ‘eggs’

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Start Halloween with a toasted scary cat or spooky ghost to dip into runny yolks.

Use cookie cutters to cut out the shapes from the middle of sliced bread (any kind you would eat with eggs).

Put butter in the pan over medium-low heat.  Once it melts put the cut bread in the pan.  Let the first side toast for about 30 seconds then carefully pour an egg in the “hole” in the toast.

Season with salt and pepper then gently flip the egg and toast together.  Season the second side and cook until the white is set but the yolk is soft or runny. (Note:  cook until the egg yolk is set if serving small children)

Alternatively, before adding the egg flip the toast while empty.  Add the egg then cover the pan with a lid.

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Do you ever get home in a mad, famished state?

That was me today.  A very light lunch consisting of butternut squash soup, frozen from my last batch and saved, and some left over birthday cake for dessert.  By the I was home with the kids bouncing at my sides I needed to fix a quick snack.  Enter the egg McMidnitechef.

Make it simple or fancy with fresh tomato and avocado slices.

Toast some English Muffins.  Sear some black forest ham.  You know, I was thinking about how I used to think that black forest ham meant it was related to the cake.  But that’s not exactly right, now is it?  It occurred to me that this name probably has more to do with the Black Forest in Germany.  Germans love their pig.  And chocolate with cherry liquor.  Um… where was I?

The eggs!

Scramble 1 egg for each McMidnitechef plus one extra, in my case I used 3 large eggs for two servings.  Add some sharp cheddar cheese and let it melt.

Stack tomato slices, ham, avocado, then the cheesy eggs on the warm muffins.  Enjoy with your favorite beverage, I suggest coffee or orange juice.

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Guess you could call this a lazy frittata  It wasn’t finished in the oven under the broiler, I simply put a lid on the pan to melt the cheese and get the eggs to steam to well done (we are serving this to Little Sister after all).  I’m not a huge fan of mushrooms these days, although my mom would tell you otherwise about the younger version of me.  I would devour an entire brown bag before she could put away the groceries.  Mushrooms and canned green beans have fallen out of my go-to ingredient list.  If it weren’t for Hubby, they would both be banned from my kitchen.  But he likes that sort of thing.

For the eggs with ham, mushrooms and cheddar, you will need about an egg and a half per person, diced ham, diced mushrooms and sharp cheddar cheese.  I usually warm up the ham and mushrooms first.  Whisk the eggs in a bowl with a pinch of salt and pepper.  Pour the eggs over the ham and mushrooms, stirring gently, remove from heat.  Top with cheddar (slices or grated) and put a lid on it.  The residual heat should finish cooking the egg and melt the cheese.

This is a part of a wholesome breakfast any day of the week.

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