I don’t know why I’ve been avoiding learning to poach an egg all my life. Maybe because everyone makes it out to be “so difficult”. I found it to be the easiest thing I’ve recently learned! Expect to f**k up a few times at first . But that’s to be expected, it’s just food, no worries. Before you know it, you’ll be whipping them up with no troubles at all! Practice makes Perfect.
We could spend a lot of time going into the politics around eggs (which I LOVE doing), from cage free to pasture raised or from cholesterol concerns to the perfect protein source…there are a lot of opinions out there around eggs.
My philosophy is: Enjoy everything from nature in moderation (and sure, an occasional apple fritter is fine too!).
I happen to LOVE eggs. They’re versatile, affordable (well, kind of. $8 farmer’s market pasture raised, ek!) and not to mention, packed with vitamins, minerals and protein.
(However, I would never eat an egg on the airplane, in a random restaurant or from a place I know does not support the humane treatment of animals…see HERE)
OK, HOW TO POACH AN EGG…
What you’ll need:
a slotted spoon
shallow pot of boiling water
eggs from happy chickens
distilled white vinegar
What to do:
bring a small pot of water to a boil
lower to a simmer
add distilled white vinegar
crack the egg into a small cup (I used an espresso cup)
slowly drop the egg into the pot of simmering water (I kind of slide it down the side of the pot)
set your timer for 3 minutes
it’s going to look weird and messy in the water- don’t panic
use your slotted spoon to move the whites towards the yolk, keeping the shape looking somewhat uniformed-ish
in the meantime, place a paper towel on a plate
in 3 minutes the egg is cooked (or when the white part of the egg looks firm and not runny)
remove the egg with your slotted spoon to the paper towel to dry for a bit
season with salt and pepper
(if making more than one, you can add eggs 30 seconds apart)
Recipe for above picture: I roasted a sweet potato, chopped greens and almonds in ONE dish in the oven while I made the egg. If you can do simple math you can learn to cook entire meals in ONE dish. Oven at 400. On a large cookie sheet bake the sweet potatoes (I poke with a fork and wrap them in foil). When the potato has 12 minutes remaining, scoot them to one side of the pan and add the chopped broccolini and kale (tossed with evoo and sp) along with the almonds. (I feel silly for even explaining this)
Whipped it up again for a late lunch yesterday. Earrings off, computer aside… hello deliciousness!!!! Think I’ll make it again today!
Just back from a wonderful week of Bed & Breakfasts with Ben on the coast of Mendocino County. Oh man, we could get used to that! A light knock at 9am, followed by the secret bookcase-door creaking open and in comes our 3 course farm-to-room breakfast! (We stayed at Glendeven in Mendocino).
What better way to transition into the week back than enjoying a “healthier” version of the most important meal of the day with a few of mi favorite ladies (been watching too much Downton Abbey). Sarah hosted, Molly and I puttered around the kitchen and Melanie popped in with Andrew and their precious Zoe for a surprise visit.
Sarah served with warm organic syrup, strawberries and fresh orange juice HERE
I’ve been wanting to find and perfect a healthy and fast pancake recipe. Seeing as I am a gluten free chef and not big on breakfast (I know it’s bad, but a pot of coffee, fruit and a spoon full of almond butter is all I want until 12) I have not taken the time (nor am I interested in) making pancakes. That is until now. This are great and the dry ingredients can be combined ahead of time and kept portioned in your fridge/freezer.
I combined a few recipes and here we go. (ps if you are looking for a present to get me 🙂 look no further than here)
1 cup milk (I used a combination of almond and coconut because I had 1/2 cup of coconut milk that needed to be used), 1 cup water, 2 eggs, vanilla and 1/4 cup oil (I use almond or walnut), 1/4 cup honey
1/2 cup almond flour, 1/2 cup sweet rice flour, 1/2 cup rolled oats, 1/2 cup sorghum flour, 1/4 cup tapioca starch, 1 t baking powder, 1/2 t salt, 3/4 t xantham gum,
Back to reality. Back to the grind. Back to the fog. Oh how I missed the San Francisco.
After 3 weeks of vacation (Nantucket and Baja pic here), the things I am happy to come home to: that leaf blowing on the ground is NOT a cockroach, a shower warmer than the ocean, and oh, you can flush the toilet paper!
On my last day in Mexico I threw together this breakfast just with what we had on hand. Was ready in 5 minutes and was so simple I feel silly even writing the recipe. The beet’s came from Logan’s farm, the eggs were SO local and organic that there were still feathers on them, and the rice was made the day before with our Chicken Mole dinner (I’ll post recipe later…used the chicken we slaughtered).
This is a FANTASTIC breakfast for a hangover! There’s really something to be said for a greasy fried egg after a night out…. truly magical. Plus, the starch from the rice and vitamins in the greens… add a sprinkle of chia seeds and a glass of coconut water and you’re game!
Shredded Beet and Carrot Salad with Desert Cattle Cheese, Toasted Almonds and Honey Dressing
Mix about 1/2 cup cooked rice with an egg white. Form into 2 patties and fry. Sautee Beet greens, red onion and garlic. Fry an Egg. Done and Done!
What else to do with Cinnamon Bread (gluten free), Bourbon, Eggs and Heavy cream on hand than make BREAD PUDDING!?
I completely winged the recipe and I gotta say it tasted great, however I made the mistake of baking them in mini bundt pans. They did not come out well… I should have known that. Next time I’ll bake in a casserole dish.
Combine 4 Eggs, 1.5 cups Heavy Cream, 1/2 cup Raw Sugar, 1/4 cup Bourbon, 1 T Vanilla. Mix in 4 cups Cinnamon Bread cut into cubes (I used gluten free)
Since I was a little kiddo my favorite breakfast has been Toad In A Hole.
It’s simply an egg cooked inside a piece of bread and not only is it as cute as can be, but you have your toast right there, ready to soak up the yolkness!
Now that I have aged a bit and acquired a more, well, sophisticated pallet, I thought it was time to make a few tweaks.
I added 2 of my favorite ingredients: avocado and sheep’s feta cheese
I used gluten free bread, obviously :o) and feel free to experiment with different types of cheese, I know I will. A sharp cheddar would be awesome with the avocado.
(I was inspired here) Serves 2 Ingredients: 2 eggs 2 pieces of sliced bread Butter for spreading on the bread 2 T cheese
You will need: A cookie cutter, or something to make a cut out in the bread. OH how cute would heart shaped ones be on Valentines Day!?
Make sure your goat cheese is soft and ready to spread or already sliced Cookie cutter a hole into the bread, reserve to toast with breakfast, or if you are impatient like me, eat it while you are waiting for your egg to cook. Lightly butter both sides of the bread Place the bread in a hot pan and gently break an egg into the hole cook for about 2 minutes In the meantime, slice your avocado carefully flip the Toad In A Hole and gently spread the cheese on the toast Cover the pan with a lid for 1-2 minutes Nicely place the avocado on top Cover again for about 1 minutes, just to warm the avocado Carefully place on plates and top with fresh pepper and coarse sea salt Adjust cooking times depending on how runny you like your eggs. This left them still runny as you can see.
I’m a firm believer that Brunch is not complete without eggs
I’m not exactly sure what to call this egg dish. It is somewhere between a giant frittata, cheese cake, bread pudding and strata. We’ll call it Savory Breakfast Cake. Savory for the Eggs and Cheese and Cake because I love how it is free standing.
I choose to make a savory pudding in a spring pan because I recently came across 2 in my mom’s cupboard and I’ve been dying for a reason to use them. I also made a cinnamon raisin bread pudding (recipe) to serve at brunch (full menu)
Don’t stop at Breakfast, this would be excellent served with lunch along side a simple green salad, or dinner along side salmon and grilled asparagus
Ingredients: 4 cups Cubed bread 1 cup Milk 5 Eggs 1 container Ricotta cheese 1 cup Asiago 1 Garlic Clove minced Lots of herbs de Provence 3 Zucchini chopped 1 Cup frozen Spinach, thawed and drained S & P to taste Feta and Cherry tomatoes for garnish
Preheat the oven to 350 Spray a Spring Pan Soak the cubed bread in 1 cup of milk (almond, half and half…) Meanwhile, in a large bowl combine the remaining ingredients Add the bread and milk to the the egg and cheese mixture Pour into pan Optional, garnish the top with halved tomatoes Bake for 45 minutes Remove from the oven, top with crumbled feta and return to the oven for about 10 minutes Allow to cool for a bit before running a knife along the sides and placing on a platter
Here I’ve made a healthy twist to the otherwise not so healthy American staple sandwich.
Instead of Mayonnaise I use fat free plain yogurt (organic). Yogurt adds protein, where as mayo is purly fat- that’s all- with absolutely no beneficial nutritional value.
I’ve recently been making the conscious effort to eat more protein. I am currently teaching 15 classes a week at a gym and realized that some days the only protein I had was fat free plain yogurt and quinoa.
Being a pescatarian who doesn’t eat soy (tofu) or gluten (seitan) and rarely fish, it is quite tricky to be sure I am getting the proper nutrients. Lately I have been feeling a little weak and constantly hungry, so I decided a good first step would be to have hard boiled eggs always on hand.
I boiled a 6-pack carton of local, organic, free-range eggs (haha so ridiculous) and they sat in my fridge un-touched for a week….until today…
Look you can even see the whole grains of millet in my gluten free bread!
Yields 2 open face sandwiches
2 hard boiled eggs, chopped
2 celery stocks chopped
1/4 cup plain yogurt
1 T fresh herbs chopped (dill, parsley and/or chives)
pinch of tumeric
salt and pepper
lettuce (tomatoes, avocado, sprouts, toppings are up to you)
2 slices of bread (I used Gluten Free Millet bread)
Toast 2 slices of bread and top each with a few pieces of lettuce
Meanwhile, Combine the first 5 ingredients in a bowl and mix well, but gently. I like to keep the eggs in pieces, not mashed.
Top each piece of toast with the egg mixture.
Garnish with herbs, sprouts, avocado, etc.
That’s it – easy peasy
This gets pretty messy. I suggest not eating it in front of a guy you are trying to impress.
September in San Francisco could not be more perfect, the weather is warm and so many fruits and vegetables are in season, so you can imagine how excited I was to surprise my mom with a birthday brunch party.
3 Heirloom tomatoes (different colors if possible)
3 balls of fresh buffalo mozzarella
fresh basil leaves
quality extra virgin olive oil
coarse sea salt and fresh ground pepper
Slice the tomatoes horizontally into sixths
Slice the mozzarella into sixths
layer the tomato, mozzarella slices and basil leaves beginning with tomato and ending with the end piece of mozzarella.
garish with basil
drizzle with good extra virgin olive oil and sprinkle with corse salt and fresh pepper
BBQ Shrimp on Rosemary skewers:
about 24 shrimp prepared
Prepare 12 rosemary skewers: remove the leaves off the bottom 2/3 of the rosemary branch.
In a food processor combine the removed roesmary leaves, some parsley, fresh squeezed lemon juice, olive oil and S&P
Marinate the shrimp in the fridge for at least 30 minutes
Skew the marinated shrimp onto the prepared rosemary skewers
BBQ or heat an ungreased frying pan and cook on the stove for about 7 minutes, turning once
Spanish Style Potato & Zucchini Torte:
about 3 potatoes, sliced
about 3 green zucchini, sliced
one yellow onion chopped
1 clove of garlic minced
1 T of any fresh herbs chopped (optional)
1/4 cup olive oil
preheat 350 degrees F
cook the potato slices in the olive oil- about 20 minutes
transfer and drain the potatoes on a plate lined with paper towels
In an oven proof frying pan…
cook the onion for a couple minutes
add the garlic
add the zucchini and cook for about 5 minutes
add the potato and arrange evenly in the pan
In a bowl combine the eggs with 2 T of water, S&P and wisk.
Pour the eggs over the potatoes and zucchini and cook for about 10 minutes moving the eggs around to insure even cooking. Be sure you’re lifting the bottom of the eggs ensuring that they’re not sticking to the pan. Be gentle. Try and keep eggs in the firm shape as the pan.
Sprinkle on your herbs and cover with a lid.
Bake for 10 minutes
Remove from the oven
Slide your spatula under all edges of the torte ensuring it’s not stuck to the pan anywhere.
Slide your torte onto a platter.
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