E.A.T. Sandwich

E.A.T. Sandwich

This Egg, Avocado & Tomato Sandwich on a Bed of Ricotta 

Cheese Is The Ideal Quick And Easy Meal.

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 1-2 minutes

Ingredients

4 slices of Focaccia Bread

1 avocado, slices

1 tomato, sliced

1 cup Ricotta cheese

2 eggs

avocado oil

salt

pepper

Cooking Tools

All Clad Non-stick Pan

Directions

Toast Focaccia Bread. Drizzle avocado oil in a non-stick pan, fry eggs sunny side up. Spread ricotta cheese on bottom half of bread. Place tomatoes, then avocado slices and top with egg. Salt and pepper to taste

Serves 2

Creamy Avocado Deviled Eggs

Creamy Avocado Deviled Eggs
The Avocado Creates A Delicious Silky Smooth Texture!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 12 minutes

Ingredients
6 hard boiled eggs
1 avocado, diced
2 heaping tbsp mayonnaise
1 heaping tbsp sour cream
1 tsp white vinegar
1/2 tsp fine sugar
pinch chili powder + garnish
minced parsley, garnish
salt

Cooking Tools
Food processor
Piping bag with tip
Medium pot

Directions
Place eggs in a pot and cover with cold water.  Bring water to a start of a boil and turn off heat.  Let it sit for 12 minutes, then drain and run cold water on the eggs to stop the cooking process.  Peel and halve the eggs (long ways or upright). Place yolk in a food processor along with the diced avocado, mayonnaise, sour cream, vinegar, sugar, salt and chili powder.  Pulse on high until creamy and smooth.  Place egg mixture into piping bags and fill each egg.  Garnish with chili powder and minced parsley.
Yields 6 or 12

Panettone Croque Madame

Panettone Croque Madame
The Perfect Brunch For Christmas Morning!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35-40 minutes

Ingredients
1 Panettone loaf, sliced 1/2 inch thick rounds
6 medium size eggs
6 thin slices of ham
6 slices Swiss cheese
butter spray
pepper
minced parsley for garnish

Cooking Tools
Large muffin tin
2 medium sauce pans 

Directions
Preheat oven 350 Degrees F. Press down on the cut rounds of Panettone.  Measure and fit the Panettone into the muffin tins to create a bread bowl, making sure the sides come up higher than the muffin tin, so it can hold all the ingredients. Spray inside and the top of Panettone with some butter spray and place in the oven and bake for about 15 minutes to toast the Panettone.  Remove from oven and place a layer of ham to the bottom of each Panettone bowl, then a layer of Swiss cheese.  Crack 1 egg into each bowl lined with ham and cheese and spoon some Bechamel Sauce (recipe below) on top of egg to cover and a dash of pepper.  Place back into the oven and cook additional 20-22 minutes.  Let rest for at least 5 minutes to set up.  garnish with minced parsley.
Serves 6

Bechamel Sauce
Ingredients
3 tbsp butter
2 tbsp flour
2 cups milk
1/2 tsp salt
fresh grated nutmeg

Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over low heat, cook until the mixture turns a light, sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture, whisking continuously until very smooth. Bring to a boil, then lower heat and cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Breakfast Crepe

Breakfast Crepe
Stuffed With An Avocado & Green Onion Soft Scramble
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 10-12 minutes

Filling
Ingredients
8 eggs, whisked
1/2 cup green onion, sliced
1 cup avocado, diced
1 cup cheddar, shredded
2 tbsp butter
salt
pepper

Cooking Tools
Medium Non-stick skillet
Small mixing bowl
Blender

Directions
On medium heat, melt butter, whisk in eggs and cook on low, occasionally moving eggs gently.  When the eggs are halfway cooked to a soft scramble, add in the rest of the ingredients and cook for additional minute.  Salt and pepper to taste and place egg mixture on Crepes (recipe below) serve hot.
Serves 4

Crepe Batter
Ingredients
1 cup flour
2 eggs
3/4 cup milk
1/2 cup water
3 tbsp butter, melted + greasing

Directions
Place all ingredients in a blender and pulse for a minute until well blended.  Set aside in refrigerator for an hour or until bubbles disappear.  Grease non-stick pan with butter, place just enough batter to line the bottom of pan, swirl pan so batter spreads to the outside.  Cook crepe for about a minute on one side, flip and cook for 20 seconds on the other side.  place on plates until ready to stuff. Cook crepes one at a time.
 

Baked Western Eggs

Baked Western Eggs
A Quick & Easy Breakfast!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

 

Ingredients
1/4 cup green onions, chopped
1/4 cup onions, small dice
1/2 cup cooked ham, small dice
1/2 cup red pepper, small dice
1/2 cup heavy cream
1/4 cup white cheddar, shredded
1 tbsp butter
1/2 tbsp parsley, minced
2 eggs
salt
pepper
toast

Cooking Tools
Small skillet
2 Ramekins

Directions
Preheat oven 375 Degrees F.  In a small skillet melt butter.  Add in ham, onions, green onions, red pepper, cheese and cream.  Cook for 5-10 minutes to reduce down the cream.  Salt and pepper to taste.  Divide mixture into 2 Ramekins and crack 1 egg into each.  Place in oven and bake for about 15-20 minutes.  Cook until the whites of the eggs are cooked and the yolks are still runny.  Garnish with minced parsley, serve hot with toast.
Serves 2

Crab Rangoon Deviled Eggs

Crab Rangoon Deviled Eggs
Courtesy Of My Mother!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 20 minutes
Cooling Time: 1-2 hours

Beautiful To Look At And Delicious To Eat!

Ingredients
1 dozen eggs
6 smoked crab sticks (Kani Kama) shredded
3/4 cup mayonnaise
3 tbsp cream cheese
1 tbsp Mirin
1 tsp Dijon mustard or Chinese mustard
3 slices bacon, cooked crispy, chopped
1/2 cup cucumber slices, thin
salt
pepper

Cooking Tools
Large pot
Skillet
Medium mixing bowl
Deviled egg platter

Directions
In a large pot, add eggs and top with cold water.  Bring water to a boil, turn off heat and cover for 10 minutes. Cook bacon until nice and crispy while the eggs are cooking, drain off excess fat on paper towels.  Place boiled eggs in cold water to stop the cooking process. Once cooled, peel the eggs and cut in half.  Place yolk in a mixing bowl and using a fork, break down the yolk into tiny crumbs.  Add to the bowl; crab sticks, mayonnaise, cream cheese, Mirin, mustard and mix well.  salt and pepper to taste.  Fill each cooked egg white with the egg yolk mixture and chill in the refrigerator.  Garnish with chopped crispy bacon and cucumber slices (get as fancy as you want)!
Yields 24

Bibimbap

Bibimbap 
A Signature Korean Dish
Difficulty: Moderate

 

Ingredients
4 servings Steamed white rice
1 cup cooked carrots, julienne, sauteed in a little peanut oil and season with salt.
1 1/2 cups bean sprouts, sauteed in a little peanut oil and seasoned with salt.
1 cup cooked zucchini, sliced, sauteed in a little peanut oil and seasoned with salt.
1 cup cooked shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt.
1 cup cooked onions, thinly sliced and sauteed in peanut oil and seasoned with salt.
4 eggs, cooked over easy
dark sesame oil for drizzle
Soy sauce, to taste (optional)
Gochuchang Paste, found in Asian isle of grocery store.

Bulgogi:
1 pound rib-eye steak
1 bottle of Bulgogi marinade (Asian Grocery Store)

Gochuchang Paste (seasoned red pepper paste): 4 tbsp gochuchang (available at Korean grocers)
1 tbsp sugar
2 tsp sesame oil
Directions
Combine all ingredients in a small bowl. Mix well.

Directions
Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. Remove from freezer and thinly slice. Set aside. Place Bulgogi Marinade in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap.
Put cooked rice in large slightly shallow bowl. Place Bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top and drizzle with a small amount of sesame oil and soy sauce.
When ready to eat, mix all ingredients together with some gochuchang paste, to taste.
*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy at the bottom because it's still cooking.

Serves 4

Spaghetti Frittata

Spaghetti Frittata
A Great Way To Use Leftover Spaghetti Noodles! 
Difficulty: Easy

 

Ingredients
3 cups cooked spaghetti or cook half the box
4 eggs
3/4 cup grated Parmesan cheese
3/4 cup cream
1/4 cup milk
1/4 tsp oregano
1/4 tsp salt
pepper
pinch of nutmeg
olive oil

Directions
In a large mixing bowl; whisk eggs, cream, milk, oregano, salt, pepper, nutmeg.  Place in cooked spaghetti and toss in the egg mixture until well coated.  In a non stick pan on medium-low heat, coat bottom of pan with olive oil.  Place noodle and egg mixture in the greased frying pan and press down the noodles flat. place lid on pan and cook until egg sets in the middle. Invert Spaghetti Frittata onto a large cutting board and then slide noodles back into the frying pan and cook until slightly crispy on the other side.  Serve in wedges, can be served with marinara sauce (optional).
Yields 6-8 wedges

Quiche Lorraine

Quiche Lorraine
Serve It For Breakfast, Lunch And Dinner!
Difficulty: Easy

Serve With A Spring Salad.

 

Ingredients
1 prepared pie dough
6 ounces thick cut bacon, cut into narrow strips (or “ lardons”)
3 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 cup green onions, chopped
1/4 tsp salt
1/4 tsp ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss

Directions
Preheat the oven to 375 Degrees F. Place pastry pie dough in a 8-9 inch pie dish.
Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.
In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use. Arrange the bacon evenly over the bottom of the baked crust. In a large bowl, beat the eggs, yolks, green onion and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, 30 to 35 minutes. Remove from the oven and let cool on a wire rack for 15 minutes.
Serves 6

Tomato And Egg Hasselback

Tomato And Egg Hasselback
A Delicious And Quick Salad!
Difficulty: Easy

Ingredients
4 large Roma tomatoes
4 hard boiled eggs
2 cups fresh baby spinach
salad dressing
salt
pepper

Directions
Slice cleaned tomatoes, 1/4 inch slices almost to the bottom of the tomatoes, do not cut through (3 to 4 slices per tomato).  Using an egg slicer, slice egg; use 1 egg per tomato.  Wedge egg slices into the tomato slits; place on top of a bed of spinach.  sprinkle salt and pepper to taste.  Spoon your favorite salad dressing on top.
Serves 4

Egg and Soldiers

Egg And Soldiers
This Is A Fantastic Breakfast On The Fly!
Difficulty: Easy

Ingredients
1  slice  bread, toasted  
butter 
1 egg

Directions
Toast and butter bread, slice into 4 strips.  Boil egg in water for 3 minutes.  Remove egg and place in egg holder, tap the top of egg and peel shell enough to expose the top of egg.  Slice across top of egg to expose egg yolk, salt and pepper. Dip toast into egg yolk!
Serves 1



Breakfast Casserole

Breakfast Casserole
A Great Recipe For Sunday Brunch!
Difficulty: Easy

Can Be Prepped The Night Before And Baked In The Morning!

Ingredients
8 eggs
1 cup milk
2 cups bread, cubed
1 tbsp garlic, pressed
1 cup potatoes, diced
1 green pepper, diced
1/2 large onion, diced
1 cup cooked ham steak, diced
2 cups shredded sharp cheddar cheese
1 large tomato, diced
2 tbsp butter
1 tsp of dried thyme
1 tsp dried tarragon
salt
pepper

Directions
Preheat oven 350 Degrees F.  In a frying pan on medium heat; add 2 tbsp of butter and sauté onions, garlic, potatoes and green pepper until tender.  Set aside and cool.  In a large mixing bowl, whisk egg and milk, then add the cubed bread and let bread soak up some of the liquid.  Add the sautéed buttered onions, garlic, potatoes and green peppers, then add the rest of the ingredients and toss until well incorporated.  Bake in a greased baking dish for 40 minutes.  Set aside for 15 minutes before serving. (Can be prepped and refrigerated the night before and baked in the morning)
Serves 6



Easy Egg Salad On A Pretzel Roll

Easy Egg Salad On A Pretzel Roll

Difficulty: Easy

 

 

Ingredients
4 pretzel rolls
8 hard boiled eggs
1/4 red onion diced
1/2 cup celery sliced thin
1/4 fresh parsley chopped
1/2 cup mayonnaise
1/4 cup miracle whip salad dressing
1/4 tsp paprika
salt
pepper

Directions
Separate the cooked yolk from the whites of the egg.  Chop the cooked egg white into medium dice.  In a separate bowl, add cooked egg yolk and with a fork, break apart yolk and breakdown.  Add the mayonnaise and miracle whip and mix until semi smooth.  Place the rest of the ingredients including the chopped egg white, mix thoroughly.   Chill in refrigerator for a few hours. Hollow out some of the inside of the pretzel bread, so you fill more egg salad into the cavity and serve immediately.
Serves 4

Serve With Your Favorite Snack!

 

 



Soft Scramble And Apple Jelly Bacon Croissant

Soft Scramble And Apple Jelly Bacon Croissant
Difficulty: Easy



Ingredients
4 croissant
6 eggs
1/2 cup whole milk or half and half
8 slices bacon
1/2 cup apple jelly
2 tbsp butter
salt
pepper

Directions
Prepare bacon by laying the bacon on a rack (cooling rack can be used) place on top of a sheet pan (prevents the bacon from sticking and the fat will drip away).  Spread apple jelly on the top side of the bacon.  Bake at 375 degrees F for about 25 minutes or until caramelized.  Crack the eggs in a mixing bowl, add milk, salt, peeper and whisk.
Melt butter in non stick frying pan on low heat.  Add the whisked egg, cook low and slow until it is a soft scramble. (don't overcook). Remove bacon from oven and cool slightly.  Slice croissant length wise, place soft scramble on croissant then bacon and then the top half of the croissant.
Serves 4

Huevos Rancheros

Huevos Rancheros
Difficulty: Easy

Ingredients
*2 cups cooked pulled pork
1 tablespoon vegetable oil
1/2 cup finely chopped white onions
1/2 cup chopped roasted green chilies( can is fine)
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno(optional)
1 teaspoon minced garlic
2 cup chopped tomatoes and their juice
3 tablespoons chopped cilantro
1 avocado sliced
1/4 cup green onion sliced
2 teaspoons vegetable oil
4 large corn tortillas
1 cup warm refried black beans
2 tablespoons unsalted butter
4 large eggs
1/2 cup queso fresco crumbled

Directions

To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and green chilies, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In a medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Flip and cook the other side for about 30 seconds.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried black beans and then some pulled pork. Place 1 egg on top of each tortilla and top with the warm Ranchero Sauce, sprinkle with queso fresco, green onion and a slices of avocado Serve immediately

 * Cook's Note: When I cook a roasted pork shoulder, I always have left over pork, which I use for pulled pork sandwiches, tacos, and my huevos rancheros.