This is the second time this week we had breakfast for dinner… the truth is, I accidentally bought a dozen eggs thinking we were out, however we already had 10 eggs in the fridge. I don’t generally have enough drive or interest to make eggs in the morning so this was a perfect chance to experiment with the various savory egg dishes I’ve pinned over the last year. Tonight’s inspiration came from Serious Eats’ recipe for Fried Eggs with Mustard-Creamed Spinach and Breadcrumbs.
Alterations: As I was putting the dish together, I realized we were actually out of breadcrumbs. So I got creative and put a mediterranean flatbread in the food processor to create my own. Instead of using 16 oz of spinach, I used 12 oz which is why my cream to spinach ratio may have been a little higher (though I didn’t technically measure the cream either - just using up the remainder of the container I had… no need to dirty a measuring cup, right??)
Do-again?: As promised in the pre-recipe write-up on Serious Eats, this was a quick and easy comfort food meal. It came together in less than 20 minutes total and made for a cozy meal on a cool night. Would be great for an easy brunch too.
A little more than a year ago, I watched an episode of No Reservations set in Egypt, where I learned that stewed fava beans (ful) is one of the most common meals in the country. I came across a can of ful in a market soon thereafter and decided I’d have to give them a try. However, the can sat in my cupboard and endured a move from San Francisco to Los Angeles but thankfully, I recently embarked on a pantry cleaning exercise reminding me to make my Egyptian cooking dreams a reality. Since I learned that people adjust the Ful Madames recipe to suit their own taste palate, I combined recipes from Saveur and Serious Eats.
Alterations: I mostly followed the Serious Eats recipe, decided to saute my onions and garlic (from the Savuer recipe) before adding the beans as I don’t generally like my onions too raw. After adding the tomatoes, I also sprinkled in a bit of cayenne as suggested in the Saveur recipe. I “grilled” Mediterranean flatbreads from Trader Joe’s on my George Foreman.
Do-again?: While my boyfriend wasn’t excited when I first told him that we were having Egyptian breakfast for dinner, he agreed it was quite tasty and filling. The spices complimented the beans well and the runny yolk added a richness to the dish.
I have seen many folks praise Yotam Ottolenghi for making some of the tastiest meatless dishes out there and know that his cookbook Plenty was on many a best of the year list. And after trying Ottolenghi’s recipe for Skillet Baked Eggs with Spinach, Yogurt and Spiced Butter, I can understand why. His recipes have layers of soulful flavors.
Alterations: I used a sweet onion instead of leeks and green onions and I used a combination of power greens (spinach, chard and kale) for the spinach.
Do-again?: I loved the spices and rich taste of this dish. It was super easy to pull together and looks nice on the table. I was a fan of the garlic yogurt, but my boyfriend thought it was too tangy. I thought this was a nice switch-up from some of the super salty egg dishes that are often part of brunch. I can also see this being a nice lighter dinner.
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We served up a little guerrilla style brunch this weekend in NYC for my boyfriend’s sister and her husband, who just welcomed an adorable little girl into the world last week. We brought over the supplies to make SpoonForkBacon’s recipe for Baked Egg Boats, one of the first things I probably pinned on Pinterest and something I’d been pining to make for a long time. It’s like the fancy version of Eggs in a Hole!
Alterations: Since we were in NYC, our options for sourdough were a bit limited, however we found some great crusty ciabatta that I think made a fine substitute. Instead of using demi-baguettes, we cut up two loaves of ciabatta into six “boats.”
Do-again?: Cute and easy presentation, delicious taste and endlessly adaptable depending on what odds and ends you have around the house.
P.S. This was the 100th post on Epifurious!
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Another meal, another inspiration from Pinterest. After I had tapas with a friend at Tinto last week, I had a hankering for Spanish tortilla and decided to try a recently pinned recipe from Fresh365 for Spanish Tortilla with Kale. This was perfect, because I already had eggs, kale and onions on hand, meaning I only had to purchase red potatoes to satisfy this craving.
Alterations: Even though I know Soyrizo is closer to the Mexican version of chorizo than the Spanish version, I thought it would add good flavor so I mixed some in during the egg beating stage of the recipe. I also added an extra egg to make sure it covered all the fillings.
Do-again?: Another successful meal that makes good leftovers. Next time, I might even add a few more eggs to make it more fritatta-like. Aside from the bowl that I beat the eggs in, this was a one-dish pan. Gotta love meals that don’t take too much work to clean.
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Deviled eggs are one of those foods that I forget about but love. In fact, I rarely even think about hard boiling eggs even though I almost always have eggs on hand. As a kid, I feel like we always maxed out on HBEs during Easter week because of my desire to decorate a lot of eggs. This year though, instead of dying egg shells, I decided to dye my HBEs using TheKitchn’s recipe for Beet Pickled Deviled Eggs as inspiration.
Alterations: Followed to a tee, including using the suggested method of hard boiling. I let the eggs sit in the beet pickling mixture for 12 hours.
Do-again?: I loved how these looked and tasted. This is a super easy recipe that looks really expensive but isn’t. Gotta love it. Perfect way to fancy up any leftover easter eggs too!
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This weekend my family gathered for my Aunt’s memorial service. After a touching tribute, we held a reception with an incredible array of pulled pork (4 kinds), salads galore and a dessert table to rival any Vegas buffet. We brought a fresh fruit salad, a caprese salad and a potato salad. The potato salad was the first dish to go in the whole spread so I figured we must have done something right. We didn’t follow any exact recipe but based it loosely off of Marc Bittman’s potato salad and then just kept adding things until it tasted right - listed our estimates on the “recipe” below.
Kitchen Sink Potato Salad
3 lbs of boiled potatoes (we used Yukon Gold), chopped
2 hard boiled eggs, chopped
1 cup mayonnaise
4 tablespoons dijon mustard
2 tablespoons sweet pickle relish
4 chopped scallions (both green and white parts)
1/2 cup chopped red onion
generous sprinkles of salt and fresh cracked pepper
1/4 cup chopped parsley
Garnish: Dill sprigs and smoked paprika, one sliced hardboiled egg
Boil and chop potatoes and 2 hardboiled eggs. In separate bowl, mix dressing ingredients together and let marinate a few hours. Scoop into potato bowl and gently mix. Garnish with dill, paprika and egg slices.
Do-again: Since it was the first dish to go, we figured it must have been a crowd pleaser. Glad it showed me that potato salad really can be flavored with things you have in the kitchen and cupboard.
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After Thanksgiving, I had a leftover pie crust plus a half dozen eggs in my fridge - perfect for a throw-whatever-else-is-in-the-fridge quiche. Since I had some applewood ham and a block of sharp cheddar in my fridge, I based my ratio/recipe on this Allrecipes version of Ham ‘N’ Cheese Quiche.
Alterations: Since the recipe made two quiches, I cut it in half. Instead of dried onion, I diced a half onion and caramelized it, finishing it with a bit of balsamic. I used a mixture of shredded cheddar and crumbled goat cheese and also sprinkled the mixture with some dried thyme. I used regular milk instead of half and half.
Do-again?: This was a great reminder that you can make something out of nothing… and a good reason to have some extra pie shells on hand. Easy weeknight meal that makes good leftovers for lunch.
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There was a period in my life where I did not like breakfast. I don’t know why but after loving scrambled eggs as a little kid, I suddenly decided that I hated eggs for a period of five years or so. The dish that brought me back was huevos rancheros with a sunny side up egg at the Sausalito Yacht Club. Runny yolks converted me back into a breakfast lover. I often forget about cooking delectable egg dishes but spied this recipe for Pear, Butternut Squash and Chorizo Hash on Cara’s Cravings and decided this would make a perfect weekend meal.
Alterations: I opted to substitute chopped sweet potato for butternut squash since I had picked some up at the farmer’s market. I roasted it in the oven at 350F for approximately 40 minutes before adding to the skillet as we don’t have a microwave. I also used a soy chorizo substitute like Cara. I halved the recipe to serve two and poached my eggs for three minutes.
Do-again?: The flavors were really nice though I didn’t think the pear added that much. As expected, the runny yolk really brought everything together. Great reminder that you don’t need to go out to get a great savory breakfast.