I first came across this recipe in June this year. It immediately reminded me of being in a country farmhouse somewhere out west. Crunchy rustic bread with a slight hint of garlic, sweet, bright red tomatoes, and country farm eggs with deep golden yolks. Well, the closest to country farmhouse I could get to was the Alps! Needless to say, I couldn’t wait to make this breakfast dish during our stay in Austria over the summer. It takes a little more effort than simply frying some eggs and toasting bread, but boy is it worth it! The charred tomatoes and garlic add so much flavor to the dish that you won’t ever want to have your eggs any other way! Continue reading
Looking for a different way to make your eggs this weekend? Try out my quick and easy recipe to make roasted tomatillo sauce to kick up the flavors in your eggs! I had about a pound of fresh tomatillos sitting in my refrigerator last weekend and was trying to think of a creative way to use them. (This was the last of the veggies I received from Peggy’s CSA!) Then I started looking at other ingredients I had in my kitchen and realized I could make a tomatillo sauce.
This is such a versatile sauce because you could add it to eggs, meat, tacos, enchiladas, etc. I portioned my recipe to make a little more sauce so I could use it with another dish, chicken enchiladas! But you could halve the recipe if you just want to use it for one dish, or even make a larger batch to freeze. You’ll also notice that my sauce is slightly more red than green. That’s because I added A LOT of chipotle chili in adobo :). Since Michael and I love spicy food, I added about one tablespoon of these bad boys. If you prefer your food on the mild side, simply reduce the amount or omit completely. You could also use fresh jalapeno peppers instead.
I made an omelet to serve with my tomatillo sauce because I had leftover shredded cheese and spinach that I wanted to use up. You could throw in any other leftover veggies you have in the fridge, such as mushrooms, peppers, onions, tomatoes, etc. Or, you could also make scrambled eggs instead. It’s up to you! Continue reading
Do your Saturday morning eggs need a makeover? I’ve got the perfect solution! These easy mini frittatas are quick to make, but look so elegant and appetizing on your plate. I love the wonderful smell that comes from my oven whenever I make these. Michael has to constantly pull me away from the oven window because I can’t help but stare at how beautifully they puff up! The best part about making these frittatas is you can use any leftover veggies or deli meat in your fridge. I had some leftover mushrooms this morning so decided to throw them in too; however, you could use anything you have available. Zucchini, tomatoes, spinach, or even jalapenos would work well. Just remember to chop them up into little pieces so they cook quickly. I’ve also tried the recipe using cheddar cheese instead of Parmesan; the frittatas came out just as yummy! Continue reading
People always ask how I get my scrambled eggs to be so soft and fluffy. “Do you add milk or cream to them?” I always answer with a big NO. You don’t need anything other than eggs, a good nonstick pan, and a lot of patience. The most important thing, however, is to cook the eggs over low heat while stirring gently and frequently. Follow my simple recipe and you’ll have perfect scrambled eggs for your next breakfast! Continue reading