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breakfast

Bread, Breakfast, Dinner, Eggs, Lactose Free, Recipes, Sandwiches

Egg Salad Tartine with Mixed Herbs

November 10, 2018

Egg Salad Tartine with Mixed Herbs

Anyone who visits this blog will have noticed that eggs are one of my favorite foods. I’m especially fond of the 6 1/2 minute egg with its perfectly set white and jammy yolk.  I also love egg salad on John’s homemade bread now and then.  In this case, the egg salad is piled on toasted country sourdough bread with herbs scattered over the top. It is delicious for breakfast, lunch or even dinner and ever so simple to prepare.

Our Neighbor's Fresh Eggs

Our neighbors Judy and John raise an assortment of chickens that provide them with fresh eggs every day.  Whenever Judy comes by our house with a dozen eggs our faces light up with joy.  I love how her eggs are of various colors and sizes.  They are always so fresh with bright yellow yolks.

Dill, Chives, Basil, Italian Parsley

The original recipe calls for dill, chives and basil. I added a few torn sprigs of parsley from the garden. This combination is perfect, however, you could switch them out with whatever fresh herbs you happen to have on hand.  The lemon juice adds a nice zing to make the perfect egg salad toast.

Egg Salad Tartine with Mixed Herbs

Egg Salad Tartine with Mixed Herbs
 
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Adapted from Bon Appetit magazine
Author:
Serves: 2
Ingredients
  • 3 tablespoons good mayonnaise
  • 1 teaspoon cider vinegar
  • ¼ teaspoon (more, or less) of your favorite hot sauce
  • 4 large eggs, boiled for 8 minutes (10 for fully cooked/hard)
  • kosher salt and freshly ground black pepper
  • 2 large slices country-style bread, toasted
  • 3 teaspoons ½-inch pieces chives
  • handful of baby basil leaves, or larger leaves torn into small pieces
  • a few sprigs of Italian parsley, torn into pieces
  • a few dill fronds, torn into small pieces
  • ½ teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • extra virgin olive oil (for drizzling)
Preparation
  1. Combine mayonnaise with vinegar and hot sauce. Set aside.
  2. Tear eggs into large pieces; add mayonnaise (you may not need all of it). Gently fold to coat, and season with salt and pepper. Spoon egg salad over toasted bread.
  3. Toss chives, basil, parsley, dill, and lemon zest in a small bowl. Add lemon juice, a drizzle of olive oil, and season with salt. Toss to coat and pile on top of egg salad. Season with extra salt and pepper to taste.

 

Appetizers, Breakfast, Eggs, Recipes, Sandwiches, Sauces, Veggies

Pimento Cheese

July 2, 2018

Pimento Cheese Appetizer

Pimento cheese is a divine dish, known in the American South as Carolina caviar, Southern pâté or caviar of the South.  There are numerous ways to enjoy it whether it’s right out of the bowl spread on crackers and crunchy vegetables, or melted and drizzled over scrambled eggs or nachos.  Pimento cheese makes a wonderful grilled cheese sandwich and I can’t imagine a better spread on a warm, buttery biscuit or over a grilled burger.

Pimentos

Jarred pimentos are mild, sweet and vibrantly red.

Grated Sharp Cheddar

Cheddar cheese, mayonnaise, and pimentos are the three main ingredients.  To add a little depth to my pimento cheese, I add a bit of Dijon mustard and Worcestershire, and sometimes a dash of cayenne pepper.  Louisiana-style hot sauce is another common addition. Next time I will add some of our homemade pickled jalapeños. Freshly grated cheese is a must for this recipe.  Pre-grated cheese has added ingredients to prevent it from clumping and getting moldy.  These ingredients greatly affect its melting quality and taste.  So get out your grater, it will take just a few minutes if that, to grate a block of cheese.

Pimento Cheese Eggs Benedict

Melted pimento cheese makes a fabulous sauce for Eggs Benedict.  I also like to drizzle it over soft scrambled eggs.

Pimento Cheese Nachos

Nachos!  I came across the idea to use pimento cheese on nachos from South Carolina’s curiously named “Garden & Gun” web site (named after a 1970s Charleston disco called the Garden & Gun Club).  This turned out to be the best cheese sauce for nachos.  Once melted, it is easy to drizzle over the corn chips and other toppings.

Pimento Cheese Stuffed Baby Bell Peppers

Pimento Cheese
 
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Author:
Ingredients
  • ½ cup mayonnaise (not light)
  • 1 teaspoon dry mustard, such as Coleman's
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 2 tablespoons diced pimentos
  • 1½ teaspoons finely chopped parsley
  • 8 ounce block of sharp cheddar, finely shredded
Preparation
  1. Combine mayonnaise, dry mustard, Dijon, Worcestershire sauce, pimentos and parsley in a medium bowl. Stir in shredded cheddar cheese. Refrigerate pimento cheese in an airtight container until ready to use.
  2. Spread on crackers and vegetables such as cucumbers and bright peppers for a lively and delicious party appetizer. To use over eggs or nachos, heat pimento cheese in a small saucepan over low heat, whisking constantly so that the mixture does not separate.
  3. Pimento cheese will keep for 5 days or so.

 

Breakfast, Eggs, Lactose Free, Recipes

Cream Cheese & Chive Scrambled Eggs

August 4, 2015

Cream Cheese & Chive Scrambled Eggs with Fried Potatoes, Bacon & ToastCream cheese adds richness to these scrambled eggs without altering the flavor of the  eggs.  Luckily for us, our neighbors Judy and John who have three chickens, deliver beautiful, fresh, eggs to our front door.

Neighbor Judy's Fresh EggsJudy writes the date on each egg so that you use them in the correct order.  Brilliant!

Neighbor Judy's Fresh Eggs

Lactose Free Cream CheeseThese days there are more and more lactose free products available, such as this delicious cream cheese.  Green Valley Organics also makes lactose free sour cream and yogurt.  All of their products are superb.

Chopped Chives

Soft Scrambled EggsKeep the heat low throughout the cooking time of your scrambled eggs.  Stir occasionally with a soft spatula.

Cream Cheese & Chives Scrambled EggsOnce the eggs have set a bit, fold in dollops of cream cheese and most of the chives to the eggs.  Keep stirring.

Cream Cheese & Chives Scrambled EggsThe eggs are almost ready to serve.  It’s your decision when to remove the eggs from the pan.  Some prefer very soft, runny, eggs, others like me prefer them to be just a bit more firm.  By the way, these scrambled eggs are delicious piled on buttered toast.

Cream Cheese & Chives Scrambled Eggs on Toast

Cream Cheese & Chive Scrambled Eggs
 
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Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 4 - 5 eggs (Mine varied in size so I used 5. If using large or extra-large eggs use 4)
  • 1 tablespoon Earth Balance Buttery Spread (or butter)
  • 2 tablespoons Green Valley Organics lactose free cream cheese (or regular cream cheese)
  • 1 tablespoon finely chopped chives
  • ¼ teaspoon salt
  • freshly ground black pepper
Preparation
  1. Place a medium-sized skillet over medium-low heat. Add 1 tablespoon Earth Balance Buttery Spread (or butter).
  2. Crack eggs into a medium bowl and whisk well. Add salt and a few grinds of pepper to the eggs. Pour eggs into skillet, stirring occasionally. Keep stirring until the eggs have set just a bit. Add dollops of cream cheese and most of the chives and fold into the eggs gently. Continue cooking until the eggs are as soft or firm as you like them. Transfer to a plate and sprinkle with reserved chives.

 

Breakfast, Recipes, Sandwiches, Vegan, Vegetarian, Veggies

Simple Breakfast

August 12, 2012

 There are days when a simple meal that doesn’t require turning on the stove or creating a sink full of dishes is all you want.  Something satisfying that’s rich and creamy, crunchy and salty.  Is this impossible?  

 Have you tried Vegenaise?  I’m not a vegan but I love it for it’s rich, custardy texture and tangy flavor.  It’s made with canola oil and does not contain eggs.  Perfect for this avocado toast. 

Do you like your avocado sliced?

Or crushed?

Simple Breakfast

Toast a few pieces of good sourdough bread until the edges are crispy.

Slather on some Vegenaise or mayonnaise of your choice.

Slice an avocado and layer on the toast.  Crush the avocado with a fork making sure to cover the toast well.  Sprinkle with salt and lots of freshly ground black pepper.

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