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Posted in The Countdown on June 19, 2011
Who says you need a fancy garnish and $12 eggs to have a great breakfast? Papas con Juevos is one of my favorite dishes to have for breakfast. Whether the eggs are over-easy or sunny side up (both pictured above), when you mix it together, its scrumdiddlyumptious! Today I made both over-easy and sunny side up. . . thought I would make two kinds of eggs today, kill to birds with one stone.
- 1 egg
- 1 tbls butter
Heat a medium size frying pan over medium low heat. Melt the butter in the pan but be careful not to burn the butter. Add the egg and cook for about 30-45secs. Flip the egg, being careful not to pop the yolk, and cook the other side for 10-15secs. Plate and Enjoy!
Sunny side up:
- 1 egg
- 1 tbls butter
Heat a medium size frying pan over medium low heat. Melt the butter in the pan but be careful not to burn the butter. Add the egg and cook for about 2-3minutes or until the egg white around the edges are cooked. Tilt the pan towards the side of the yolk so that the egg white surrounding the yolk can cook. Plate and Enjoy!
We’ve done poached, we’ve done hard boiled, we’ve done omelettes! Now, my personal favorite so far, the soft, the delicious, the salty. . . Soft Boiled Egg!!!!!! Gah these are soooo good with some salt and just pop them in your mouth! Soft boiled eggs a.k.a. the three minute egg has earned that nick name for obvious reasons. Feed you hunger in THREE MINUTES! How? Like this!
What you will need:
- 3 eggs
- salt (optional)
Put 2 cups of water in a medium saucepan over high heat. Bring to a boil and drop the eggs in, being careful not to crack the egg when you drop the egg. Cook for 3 minutes. Remove from heat, drain the water, and peel the eggs. Add some salt if you would like and Enjoy!
What can be more simple than an omelette!? Not much, especially a cheese omelette! How to cook an egg number 5 is the Cheese Omelette.
You will need:
- 3 eggs
- Monterey Jack Cheese
Place a small frying pan over medium-hihg heat. Crack three eggs into a small mixing bowl. Beat the eggs until yolk and egg whites are incorportated. Place eggs into the frying pan. As the edges of the eggs start to turn white, lift the edges slightly so that the uncooked egg will drain to the outside of the omelette. Repeat for 3 minutes. Then flip half of the omelette over onto its opposing side as pictured above. Place the cheese ontop of the omelette and let cook for 3 more minutes. Remove from pan and Enjoy!
Posted in Uncategorized on June 16, 2011
This my friends, is Oeuf au gelée, if you dont speak french it simply means Egg and Gelatin. The oddest combo that I can possibly think of. When you think gelatin the average American would think Jello, sweet, vibrant. Not brown, chicken flavored gelatin with an egg in the middle. This is a savory twist to the once sweet gelatin treat we know as Jello. This now begs the question, which came first?
Oeuf au gelée?
That question really doesn’t matter, what does matter is what the heck is in side this thing and how do you make it. Do I serve it cold, hot, warm? Do I eat it with my hands, with a fork? What can I expect by eating such weird textures, a hard boiled egg and gelatin. Here is what is in my Oeuf au gelée: tomatoes, egg, lettuce, turkey breast, and the chicken flavored gelatin. It’s like a sandwich but with gelatin instead of bread!
What you will need:
- Gelatin Powder
- Chicken Bouillon Cube
- Turkey Breast (thin slice)
- Hard Boiled Egg
- Red Leaf Lettuce
And we’re off! Bring 2 cups of water to a boil and add your chicken bouillon cube. Boil for about 10-12 minutes or until the bouillon cube is completely dissolved, making a chicken broth. Transfer the broth to a measuring cup or any other dish that can be used to pour. Add 3/4 oz of Gelatin Powder to the broth and mix until no clumps remain. Once the gelatin mixture is done, pour 1/8 inch of the mixture into a cylindrical glass dish that will be used to shape the gelatin. This will act as a cover for the tasty bits inside. Let set in the freezer for about 5 minutes.
Place a thin layer of lettuce over the set gelatin, no more than half a leaf. Add a slight amount of the gelatin mixture from the measuring cup onto the lettuce just enough to get the lettuce wet. Don’t add to much, otherwise the leaf would float. Place the dish back into the freezer for an additional 5 minutes.
Once the gelatin has set, again, place the hard boiled egg, in its entirety, in the middle of the dish. Pour the gelatin mixture on top of the egg bringing the gelatin level just under the half way point of the egg. Place the dish in the refrigerator for 10 minutes.
While the dish is in the refrigerator, slice the turkey into bite size pieces and the tomato into 1 cm cubes. When the dish is set after 10 minutes, place the turkey and tomatoes around the egg. Once again, pour enough of the unset gelatin mixture from the measuring cup onto the turkey and tomatoes just enough so that the gelatin slightly covers the additional ingredients. Place back into the refrigerator for 10 more minutes. . . WERE ALMOST DONE!
Lastly, when the gelatin is set, place another thin layer of lettuce onto the set dish and pour the remaining gelatin from the measuring cup over the lettuce. Place in the refrigerator and let set for 2 hours. Enjoy!
Posted in The Countdown on June 16, 2011
Egg Salad! One of my most favorite egg dishes EVER! Simply put this stuff on two pieces of toasted bread and you are set, maybe some lettuce but that’s it! Here’s thee recipe for one egg salad sandwich.
- 3 eggs
This is by far the easiest egg dish ever! Besides fried eggs, and even then you still have to flip it without popping the yolk. So here we go. . . Bring 2 cups of water to a boil and add in the 3 eggs… with the shell on. We are hard boiling this eggs. Let the eggs boil for about 10 minutes. Once finished peel the eggs into a medium mixing bowl and add about 3 tablespoons of mayo. Add to your liking. Toast some of your favorite bread and there we have it, two pieces of bread + eggs+mayo=Delicious Egg Salad! Enjoy!
This one was a tough one. Not to make, but to think of. I had no idea what I was in the mood for, I wasn’t really that hungry yet I had to make something! So I thought, why not a salad. So here I thought that a salad was easy to make, well it was, but it took some time. About an hour because the only leaf that I had was Iceberg lettuce and that does not go well with a salad. So I went to the store to buy some red leaf lettuce and some romaine lettuce. So all in all this lunch cost me, $3.98. And I still have some lettuce remaining for maybe 5 more salads. I think I will call it. . . Hard Boiled Julienne Romaine Salad (lol). Any way here’s the recipe:
You will need:
- 3 Hard Boiled Eggs
- 4 carrots
- Romaine Lettuce
- Iceberg Lettuce
- Red Leaf Lettuce
- 1/4 loaf of French Bread
- 1 cup Extra Virgin Olive Oil
- 2tbs jama-spice (see post Day One: Breakfast)
Oven at 375 degrees
This is a fairly simple recipe, start by boiling about 4-5 cups of water in a saucepan, just enough to cover three eggs. As soon as the water comes to a rolling boil, hard boil the eggs for about 10 minutes.
In the mean time, we can prepare the croutons. Slice the french bread (same loaf as used for breakfast) into half-inch slices and then ultimately into small cubes about 3cmX3cm. Pour 3/4 of the EVOO onto a baking sheet to make an even coat. Place the bread on the baking sheet (no need to be dainty with this, just throw them on the sheet) and then drizzle the remaining EVOO over the bread. Sprinkle the jama-spice over the cubes being careful to coat each one. Place the sheet in the oven for 12 minutes.
Next, we prepare the carrots, julienne four carrots and coat them in a little EVOO. Then place the carrots in a small frying pan and stir-fry for about 2 minutes making sure that the carrots are evenly cooked.
Cut the three types of lettuce to your liking, I personally like to bunch each up then slice perpendicular to the stem. Plate the lettuce.
Layer the carrots in the middle of the bed of lettuce.
Slice 2 of the hard boiled eggs in half placing them on top of the carrots while the third hard boiled egg will be slice into fourths. Place the quarters around the edges. Sprinkle the fresh croutons on the salad and your done.
I personally think the croutons are the best part. Side note: If you don’t julienne the carrots, they will not cook evenly.
Okay, so like I said in the previous post, I made eggs in a frame today. Usually eggs in a frame consists of normal piece of sandwich bread with a hole in the middle and then you would crack the egg in the middle of the bread, thus frying the egg. Well this morning I decided to make a more tasty version of that easy on the go breakfast. Here we have a one inch slice of french bread toasted/fried with a poached egg in the middle. Pardon my iPhone photography but this tastes a lot better than it looks.
For this recipe you will need:
- 1- 1″ Slice of French Bread
- 1/2 cup- Extra Virgin Olive Oil
- 1 tbsp- jama-spice ( Equal Parts Rosemary, Thyme, Dill Weed, Basil, and Salt)
- 1- egg
Coat each side of the bread with a liberal amount of EVOO, about 1/4 cup. Then sprinkle the jama-spice onto both sides of the bread. In a medium frying pan add the remaining EVOO over high heat. Cut a small hole in the middle of the bread so that it makes a frame, hence the name Eggs in a Frame. Toast both sides of the bread in the frying pan for about a minute and a half.
Meanwhile, boil some water in a saucepan with a pinch of salt. By the time the water reaches a boil the bread should be done. Crack one egg into the boiling water being careful not to get any scalding water on you. (I did) Boil the egg for about 2 minutes or until foam starts to build on the surface of the water. Carefully remove the egg from the water with a slotted spoon (spoon with holes) and place inside the bread frame. Enjoy 🙂