Moroccan Spiced Scrambled Egg Sandwich with Crispy Prosciutto and Brie Ingredients (serves 2): 4 eggs 1/4 cup milk 1/4 cup fresh thyme leaves 2 garlic cloves 1 tsp Moroccan seasoning Salt and pepper Prosciutto, fried Brie, sliced tomato, and 2 rolls Mash the garlic, whip with the eggs, and mix in the milk, thyme, Moroccan seasoning, and season with salt and pepper.  Cook, whisking constantly, until it changes colors and starts to form solid chunks.  At this stage, using a spatula, scrape the bottom of the pan and create folds.  One the eggs are more or less in one pieces, flip over and finish cooking on the other wise. Serve on the roll with the brie, tomato, and prosciutto. High-res

Moroccan Spiced Scrambled Egg Sandwich with Crispy Prosciutto and Brie

Ingredients (serves 2):

  • 4 eggs
  • 1/4 cup milk
  • 1/4 cup fresh thyme leaves
  • 2 garlic cloves
  • 1 tsp Moroccan seasoning
  • Salt and pepper
  • Prosciutto, fried
  • Brie, sliced tomato, and 2 rolls

Mash the garlic, whip with the eggs, and mix in the milk, thyme, Moroccan seasoning, and season with salt and pepper.  Cook, whisking constantly, until it changes colors and starts to form solid chunks.  At this stage, using a spatula, scrape the bottom of the pan and create folds.  One the eggs are more or less in one pieces, flip over and finish cooking on the other wise.

Serve on the roll with the brie, tomato, and prosciutto.

Borlotti Bean Cakes with Smoked Trout and a Poached Egg There was a pile of leftover croissants that I wanted to turn into breadcrumbs, which worked well with the beans (they can get a little dry if you’re not careful).  Just use regular breadcrumbs if you don’t have a croissant or two. Ingredients (borlotti bean cakes): 1 can of borlotti beans, rinsed and slightly mashed 1 egg 1 croissant, toasted and chopped into breadcrumbs Juice of 1 lemon 1/2 cup cilantro Salt, pepper and olive oil Mash up the ingredients, seasoning with the salt and pepper, and use the oil to grease the bottom of a pan.  Form cakes and cook on medium heat for about 5-7 minutes on each side.  Serve with trout and a poached egg, and maybe a little cheese. High-res

Borlotti Bean Cakes with Smoked Trout and a Poached Egg

There was a pile of leftover croissants that I wanted to turn into breadcrumbs, which worked well with the beans (they can get a little dry if you’re not careful).  Just use regular breadcrumbs if you don’t have a croissant or two.

Ingredients (borlotti bean cakes):

  • 1 can of borlotti beans, rinsed and slightly mashed
  • 1 egg
  • 1 croissant, toasted and chopped into breadcrumbs
  • Juice of 1 lemon
  • 1/2 cup cilantro
  • Salt, pepper and olive oil

Mash up the ingredients, seasoning with the salt and pepper, and use the oil to grease the bottom of a pan.  Form cakes and cook on medium heat for about 5-7 minutes on each side.  Serve with trout and a poached egg, and maybe a little cheese.

Cilantro and Lime Poached Eggs with Avocado and Blue Potato Cakes I’ve been trying to be more diligent about writing my recipes down while I’m actually making them.  To be honest, the potato cakes are a bit of a blur, I’ve got a reasonable idea of how I made them, but if all else fails just wing it with what you have on hand.  They’re fried, you can’t fail. Ingredients (serves 2): 1 avocado, sliced 5 eggs 3/4 cup chopped cilantro Juice of 1 lime 3 medium blue potatoes (or any potatoes), boiled and mashed 1/4 cup flour 1 tbsp soy sauce Salt, pepper, and olive oil In a bowl, mix the mashed potato, flour, soy sauce, 1/2 cup cilantro, 3/4 the lime juice, 1 egg, salt and pepper.  Make 4 balls, flatten, and fry for 5-7 minutes on each side in a bit of olive oil. Boil water in a pan.  In the meantime, in glad wrap, make pouches of 1 egg, salt, pepper, a few drops of lime juice, and cilantro (splitting the remaining lime and cilantro between the 4 pouches).  Lower the egg pouches into the water, at a low simmer, for about 3-4 minutes.  Remove from the water, and carefully remove the glad wrap.  Serve on avocado and the potato cakes. High-res

Cilantro and Lime Poached Eggs with Avocado and Blue Potato Cakes

I’ve been trying to be more diligent about writing my recipes down while I’m actually making them.  To be honest, the potato cakes are a bit of a blur, I’ve got a reasonable idea of how I made them, but if all else fails just wing it with what you have on hand.  They’re fried, you can’t fail.

Ingredients (serves 2):

  • 1 avocado, sliced
  • 5 eggs
  • 3/4 cup chopped cilantro
  • Juice of 1 lime
  • 3 medium blue potatoes (or any potatoes), boiled and mashed
  • 1/4 cup flour
  • 1 tbsp soy sauce
  • Salt, pepper, and olive oil

In a bowl, mix the mashed potato, flour, soy sauce, 1/2 cup cilantro, 3/4 the lime juice, 1 egg, salt and pepper.  Make 4 balls, flatten, and fry for 5-7 minutes on each side in a bit of olive oil.

Boil water in a pan.  In the meantime, in glad wrap, make pouches of 1 egg, salt, pepper, a few drops of lime juice, and cilantro (splitting the remaining lime and cilantro between the 4 pouches).  Lower the egg pouches into the water, at a low simmer, for about 3-4 minutes.  Remove from the water, and carefully remove the glad wrap.  Serve on avocado and the potato cakes.

Rye Fougasse with Oyster Mushrooms, Basil and Parmesan I ran out of bread flour, and tried this recipe for a quick bread with half rye flour.  It takes an hour to rise, and then goes straight in the oven, so it’s a pretty quick on on the weekend.  While it was rising, I mixed up 2 cups of sliced oyster mushrooms, 1/2 cup chopped fresh basil, 2 tablespoons of olive oil, salt and pepper, and set aside until it was time to made the fougasse.  Spread the mixture over the dough and top with 1/2 cup grated parmesan, and bake for about 15 minutes on as high heat as your oven goes. High-res

Rye Fougasse with Oyster Mushrooms, Basil and Parmesan

I ran out of bread flour, and tried this recipe for a quick bread with half rye flour.  It takes an hour to rise, and then goes straight in the oven, so it’s a pretty quick on on the weekend.  While it was rising, I mixed up 2 cups of sliced oyster mushrooms, 1/2 cup chopped fresh basil, 2 tablespoons of olive oil, salt and pepper, and set aside until it was time to made the fougasse.  Spread the mixture over the dough and top with 1/2 cup grated parmesan, and bake for about 15 minutes on as high heat as your oven goes.

Skillet Baked Eggs with Red Peppers, Tomato and Pancetta I had put together a quick sauce the night before for “pizza night”, and had a few leftover toppings to use.  I slow roasted the peppers, but I’ll give you the quick and easy version. Ingredients: 2 eggs 1 red pepper, sliced thinly 1 red onion, sliced thinly 2 cups of tomato sauce, or 1 can of diced tomatoes plus a half cup of chopped herbs (I had sage in my sauce, but extra cilantro would be better) 1/2 cup roughly chopped cilantro 3 or 4 slices of pancetta 1/2 tsp nutmeg A pinch of chili flakes 1 tbsp brown sugar Juice of half a lemon Salt, pepper and olive oil Toss the red peppers, onion, nutmeg, salt, and chili in some olive oil in an oven proof skillet.  Cook for about 5-7 minutes, stirring occasionally, until they start to get soft.  Add the cilantro and sugar, mixing in, before adding the tomato sauce and lemon.  Cook for about 5 more minutes until it’s reduced slightly, then lay in strips of the pancetta so it’s half poking out of the sauce.  Bake for 10 minutes at 200C / 375F. Remove from the oven and crack the eggs into 2 holes (don’t break one like I did!), season with a bit of salt and pepper, then bake for 4-5 more minutes.  Serve with fresh bread, or just dig in. High-res

Skillet Baked Eggs with Red Peppers, Tomato and Pancetta

I had put together a quick sauce the night before for “pizza night”, and had a few leftover toppings to use.  I slow roasted the peppers, but I’ll give you the quick and easy version.

Ingredients:

  • 2 eggs
  • 1 red pepper, sliced thinly
  • 1 red onion, sliced thinly
  • 2 cups of tomato sauce, or 1 can of diced tomatoes plus a half cup of chopped herbs (I had sage in my sauce, but extra cilantro would be better)
  • 1/2 cup roughly chopped cilantro
  • 3 or 4 slices of pancetta
  • 1/2 tsp nutmeg
  • A pinch of chili flakes
  • 1 tbsp brown sugar
  • Juice of half a lemon
  • Salt, pepper and olive oil

Toss the red peppers, onion, nutmeg, salt, and chili in some olive oil in an oven proof skillet.  Cook for about 5-7 minutes, stirring occasionally, until they start to get soft.  Add the cilantro and sugar, mixing in, before adding the tomato sauce and lemon.  Cook for about 5 more minutes until it’s reduced slightly, then lay in strips of the pancetta so it’s half poking out of the sauce.  Bake for 10 minutes at 200C / 375F.

Remove from the oven and crack the eggs into 2 holes (don’t break one like I did!), season with a bit of salt and pepper, then bake for 4-5 more minutes.  Serve with fresh bread, or just dig in.

Baked Zucchini and Smoked Ham Hash with Eggs and Brie Another weekend breakfast option, this used up the leftovers from my fridge but turned out pretty well. Ingredients: 3 cups grated zucchini, water pressed out a bit 1 onion, sliced 1 cup diced ham Handful of fresh herbs (sage, basil, thyme etc) Juice of half a lemon Brie or other cheese 4 eggs Olive oil, salt and pepper Sauté onion with some olive oil in an oven proof skillet until soft.  Add ham, zucchini and herbs.  Cook, stirring occasionally, until most of the water has cooked out.  Season with salt and pepper, and top with lemon. Crack the eggs into holes in the zucchini hash, bake for 2 minutes in a hot oven, then top with cheese and bake for 2 minutes more with the grill on. High-res

Baked Zucchini and Smoked Ham Hash with Eggs and Brie

Another weekend breakfast option, this used up the leftovers from my fridge but turned out pretty well.

Ingredients:

  • 3 cups grated zucchini, water pressed out a bit
  • 1 onion, sliced
  • 1 cup diced ham
  • Handful of fresh herbs (sage, basil, thyme etc)
  • Juice of half a lemon
  • Brie or other cheese
  • 4 eggs
  • Olive oil, salt and pepper

Sauté onion with some olive oil in an oven proof skillet until soft.  Add ham, zucchini and herbs.  Cook, stirring occasionally, until most of the water has cooked out.  Season with salt and pepper, and top with lemon.

Crack the eggs into holes in the zucchini hash, bake for 2 minutes in a hot oven, then top with cheese and bake for 2 minutes more with the grill on.

Saffron, Garlic and Chili Scrabbled Egg Arepas Really interesting way to spice up scrambled eggs, plus the color is insane.  If I had had any veggies in the house I may have made a tomato salsa for this; makes 4 pretty big arepa’s, serves two really hungry people or four normal people (especially if you add some tomato or sauteed/roasted red peppers). Ingredients: 4 eggs 3 garlic cloves 1 chili 1 tsp saffron powder (or some real saffron threads) 1 cup Harina P.A.N. 1 3/4 cups warm milk 1/2 cup grated cheese 4 tbsp butter Salt and olive oil Mix Harina P.A.N., 1 1/4 cups milk, and cheese.  Season with salt and let sit while you get a pan hot.  Melt butter in the pan, and form 1/2 inch thick, 3 inch wide rounds of the dough.  Fry for about 5 minutes on each side until golden, and then move to a baking tray and bake for 20 minutes at 200C / 375F.  Set aside for at least 10 minutes before slicing into it to make a pita. In the meantime, mash the chili and garlic with some salt in a mortar and pestle until you have a paste.  Mix in the saffron, and then add to the eggs and remaining half cup of milk and whisk.  Get a pan warm with some olive oil, add the eggs and keep mixing until it starts to stick to the pan.  With a spatula, continue scraping the bottom of the pan, creating folds in the eggs, until you have semi-solid pieces.  Let cook for 1-2 minutes, flip, and cook for another 1-2 minutes.  Fill the arepa’s with the eggs and serve. High-res

Saffron, Garlic and Chili Scrabbled Egg Arepas

Really interesting way to spice up scrambled eggs, plus the color is insane.  If I had had any veggies in the house I may have made a tomato salsa for this; makes 4 pretty big arepa’s, serves two really hungry people or four normal people (especially if you add some tomato or sauteed/roasted red peppers).

Ingredients:

  • 4 eggs
  • 3 garlic cloves
  • 1 chili
  • 1 tsp saffron powder (or some real saffron threads)
  • 1 cup Harina P.A.N.
  • 1 3/4 cups warm milk
  • 1/2 cup grated cheese
  • 4 tbsp butter
  • Salt and olive oil

Mix Harina P.A.N., 1 1/4 cups milk, and cheese.  Season with salt and let sit while you get a pan hot.  Melt butter in the pan, and form 1/2 inch thick, 3 inch wide rounds of the dough.  Fry for about 5 minutes on each side until golden, and then move to a baking tray and bake for 20 minutes at 200C / 375F.  Set aside for at least 10 minutes before slicing into it to make a pita.

In the meantime, mash the chili and garlic with some salt in a mortar and pestle until you have a paste.  Mix in the saffron, and then add to the eggs and remaining half cup of milk and whisk.  Get a pan warm with some olive oil, add the eggs and keep mixing until it starts to stick to the pan.  With a spatula, continue scraping the bottom of the pan, creating folds in the eggs, until you have semi-solid pieces.  Let cook for 1-2 minutes, flip, and cook for another 1-2 minutes.  Fill the arepa’s with the eggs and serve.

Borlotti Bean, Tomato and Egg Baked Breakfast Ingredients: 1 can of borlotti beans, drained 1 can of diced tomatoes 4 eggs 1/4 cup fresh oregano (or thyme, or rosemary) 1/2 onion, diced 1/2 cup parmesan cheese Salt, pepper, and olive oil Saute the beans and onions in a bit of oil, oregano, salt and pepper.  Add the tomatoes and bring to a simmer before making 4 holes to crack each of the eggs into.  Top with parmesan, salt and pepper, and bake for 7 minutes at 200C / 375F. High-res

Borlotti Bean, Tomato and Egg Baked Breakfast

Ingredients:

  • 1 can of borlotti beans, drained
  • 1 can of diced tomatoes
  • 4 eggs
  • 1/4 cup fresh oregano (or thyme, or rosemary)
  • 1/2 onion, diced
  • 1/2 cup parmesan cheese
  • Salt, pepper, and olive oil

Saute the beans and onions in a bit of oil, oregano, salt and pepper.  Add the tomatoes and bring to a simmer before making 4 holes to crack each of the eggs into.  Top with parmesan, salt and pepper, and bake for 7 minutes at 200C / 375F.