Leftovers? Throw Some Eggs On It!

Original Baked Eggs

A year or so ago I shared a recipe for Baked Eggs that I use often for weekend brunch or week night dinner. One weekend my brilliant husband suggested we use our restaurant leftovers from the night before to make the baked eggs. These leftovers just so happened to be Mexican. The brunch just so happened to be spectacular.

 

What evolved from there was a very tasty experiment. We love to "throw some eggs on it" and taste what happens. We have used leftover burritos and tortilla chips, pizza and french fries, Cuban sandwiches in Key Largo, fried okra in Alabama.  I will admit there are times when I doubt the outcome. And it turns out great. Every. Single. Time.

 

Some friends of mine recently sent me a picture of their "Greek Baked Eggs".

We are starting a frenzy!

Don't be scared.

"Throw some eggs on it" and send me a picture!

 

Leftover Baked Eggs

Serves 2-3 (add eggs and leftovers to serve more)

Preheat oven to 350 degrees and grease the bottom of a casserole dish. Add and layer your leftovers.

Crack 2-3 eggs on top and break the yolk. Splash a bit of milk on the eggs to keep it from drying out. Top with cheese. Bake for 25-30 minutes until eggs are done.

Fried Okra Baked Eggs

Mexican Baked Eggs

 

 

 

 

Tweet

Surviving Summer with a Toaster Oven

For the last five years I have spent my summers rolling around in the San Francisco fog with my rain boots and down vests while enjoying a steaming bowl of oatmeal. All the while I was feeling sorry for my family as I read their cries for help on Facebook. This year I join them in their plight as I try to find creative ways to adjust to the humidity and keep my core temperature cool. You know you are in the South when you it's 90 degrees at 8pm, you drive around for ten minutes looking for a shady parking spot and you take a minimum of three showers a day.

In our frugal home we made a decision to take precautions to keep our apartment cool and keep our electricity bill low. When this decision involved purchasing a toaster oven to avoid heating up our space with the conventional oven I was definitely on board.  While half of my household expected this new bundle of joy to lower our electricity bill, the other half of our household expected  some wiggle room in the electricity budget to keep the AC lower at night. Whatever the reason, I have fallen in love with this new addition. I originally imagined that after a few uses it would be sitting in the corner growing dust and gathering keys, mail and anything else that needed a place to land. I was wrong. (You hear that happy husband, I was wrong. In writing. For all the world to see). This toaster oven has assisted me in roasted veggies, pizzas, open face sandwiches, toast, baked eggs, baked fish, chicken, meatballs and banana nut bread. I am constantly impressed at its abilities and five minute preheat regardless of the temperature. Below is an egg recipe and some pictures.

Wherever you may live, whatever the temps might be, I hope you enjoy your summer.


Baked Eggs-Serves 2
3 eggs
1 tbsp milk
3/4 cup diced potatoes, microwaved for 2 minutes
1/2 red pepper, diced
handful of cheese
salt, pepper
Grease a small casserole dish and layer your veggies of choice at the bottom. I used potatoes and red pepper but any of your favorites will do. Make three small wells to crack your eggs in and add salt and pepper. Pour a splash of milk on top each egg. This will keep them from drying out. Sprinkle the top with cheese. Cook for 35 minutes or until egg whites are done completely.

 

Action shot.

 

Homemade pizza fresh out the oven.



Yep, it even does meatballs.

Tweet

Baked French Toast

If you know a little bit about me, you know that I believe in a balanced life. Especially when it comes to food and nutrition. I strongly believe there is room in one's diet for dessert on a birthday, a beer after work, or an afternoon piece of chocolate. A wise person once said "life is too short to skip dessert and too long to have large amounts of it everyday". Wait, that was me! I am not well versed in the rules on quoting yourself. Can that be done?

I recently made a baked french toast recipe for a leisurely weekend brunch. I found the original recipe here on one of my favorite food blogs. It's an easy throw together and since it's baked you won't have to stand over the skillet while it cooks. I feel like I should mention that I tried making a double batch of this for my family during the Easter holidays and it bombed. I'm not sure what I did wrong but these things happen and we pout and move on. The recipe above is the one shown in the picture (yum) and it was scrumptious as it looks. So go on, pour a second cup of coffee and linger over your weekend.

Serves 2-4

5 pc of bread (I used Nature's Own 100% whole wheat, sugar free bread)
2 eggs, beaten
1.5 cups milk
1tbs orange liqueur
1 tsp vanilla
1 tbsp honey
1tbsp sugar
1/4 tsp salt
1/4 cup pecans, chopped
berries and maple syrup


Preheat oven to 425 degrees. In a 8x8 casserole dish, lay out two layers of bread. You may have to break some pieces to make them fit. Combine eggs, milk, orange liqueur, vanilla, honey, sugar, and salt. Pour mixture into the casserole dish making sure to soak each slice of bread. Top with pecans and a few sprinkles of cinnamon. Bake until bread is puffed (see picture) and the middle is the consistency you like your french toast (wet or dry). This will take between 30-40 minutes and varies depending on the oven. If you happen to go too long the maple syrup will take care of the dryness. Top with berries and make someone smile (it might just be you).

Tweet

The Frittata Experiment-Spinach, Tomato, Feta, Sausage

Today's post will be a continuing feature I am calling “The Frittata Experiment”. For those who have never made or eaten a frittata, it can be described as a baked omelet or a crustless quiche. The frittata's appearance and taste will decieve you and make you question me for labeling it a “simple plate”. However, after you conquer a couple easy steps you will acknowledge the "simple" status.

The Frittata Experiment will consist of many different variations and tweaks providing enough fun to scare a person.  Similar to alot of my recipes (pita pizzas, veggie pastas, etc) this one is a basic blank canvas with room to dream for the creative. Stay tuned my frittata loving friends!

Serves 3-4
oven proof skillet*
6 oz bag of fresh spinach
1 cup cherry tomatoes, halved

3 ounces feta cheese

6 eggs

¼ cup of milk

Boca soy breakfast sausage or sausage of choice

*Use an oven proof skillet for easy transfer to the oven. And WATCH the handle when you remove it. I forget and burn myself every time!

Preheat oven to 350 degrees. Lightly beat six eggs with ¼ cup of milk. Add an all spice blend of choice or oregano, salt and pepper and set aside. Heat an oven proof skillet on medium-high, add olive oil and cook spinach until wilted. Add tomatoes and saute until juices are released. Remove veggies from skillet and put in a bowl on the side. Cook/heat your breakfast sausage of choice, remove from skillet and crumble in a bowl. Remove skillet from heat, add eggs, veggies, sausage and feta cheese. It will look like too much toppings but the egg will rise. Put the skillet  in the oven  for about 20 minutes or until eggs are cooked through.

Tweet