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Category Archives: breakfast/brunch

Battle of the Blogs, Round Two: Bacon and Eggs

Joe over at Joe’s Primal Scream and I had so much fun last week doing our asparagus/mushroom food blog challenge (here and here) that we decided to pick it up again this week. We chose two more ingredients, and whipped up some new recipes neither of us had ever made before.

We have a ton of fun, and get to play with our food and creatively invent things. Let us know if you have any ingredient suggestions for future challenges! You can find his bacon&eggs entry here.

So. Bacon and eggs for this week’s challenge.

Here is what I did.

Cheesy Basil Bacon Bread Quiches

I preheated the oven to 375 and started with bacon, organic eggs, and Udi’s gluten free sandwich bread. Ingredients used were: four strips of cooked bacon, four eggs, four slices of the GF bread, a small shallot, a clove of garlic, four leaves of basil, a tablespoon of heavy cream, half an ounce each of sharp cheddar and parmesan, and a tablespoon of butter.

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Divide butter into 12, and place each portion into the bottom of a mini-muffin pan. Press the butter into the pan.

Next, using a mini-biscuit cutter, cut out a dozen mini circles. On the Udi’s bread, I could fit three to a slice.

*NOTE* I saved the bread remnants to use later. Probably soaked in milk for a panade for meatballs.

Press the mini cuts of bread into the prepared pan.

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Combine the eggs with the cream and the clove of garlic, minced. Whisk until the mixture turns a pale yellow.

Chop the shallot and the bacon. Shred the cheeses, chop the basil, and then combine all ingredients into the eggs. Spoon over the bread coins in the pan. Bake for 15 minutes.

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Remove and allow to cool a bit. Serve and enjoy!

INGREDIENTS:

4 eggs
4 slices of bacon
4 slices of Udi’s gluten free sandwich bread
4 leaves of basil
1 small shallot
1 clove of garlic, minced
1 tablespoon butter
1 tablespoon heavy cream
1/2 oz Parmesan, shredded
1/2 oz sharp cheddar, shredded

DIRECTIONS:

Preheat oven to 375.
Divide the tablespoon of butter into twelve and press each portion into the bottom of the mini muffin pan.
Cut out a dozen mini circles from the bread, using a mini biscuit cutter. Press the rounds into the muffin pan.
Combine the eggs, garlic, and cream. Whisk until pale yellow.
Chop the shallot, bacon, and the fresh basil leaves. Shred the cheeses. Add all to the eggs. Stir.
Soon into the muffin pan onto the bread rounds. Fill almost to the brim with the egg mixture.
Allow this to sit for a minute, and then pop into the oven.
Bake at 375 for 15 minutes.
Remove from oven and pan, and allow to cool slightly. Serve and enjoy!

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Perfect scrambled eggs

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These are my family’s favorite scrambled eggs. Fluffy, flavorful, and cheesy: they’re delicious. NOTE: skip the garlic powder and dill if you want basic scrambled eggs.

FLAVORFUL SCRAMBLED EGGS

Ingredients:
12 large eggs (I love organic, cage-free)
1/2 cup cream
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp dill
4 oz of sharp cheddar cheese, grated

Directions:
Stir the cream and the eggs together until they are completely blended and pale yellow in color. Add the seasonings, and then pour into a pan over medium heat. Continue stirring constantly. They will thicken, and then begin to set up.

Cook until done. Then, sprinkle the shredded cheddar over the eggs and stir gently until it is melted. Serve.

SOME VARIATION IDEAS

•sauté some chopped onion and garlic, then pour the egg mixture over it.
•add in some spinach
•skip the cream, or use yogurt or cottage cheese instead
•add chopped cooked bacon or ham
•add mushrooms
•skip the garlic powder and dill, and use crushed red pepper, oregano, and some basil