Tag Archives: easy breakfast

April’s Eggs Florentine

“Florentine” seems to be the vague describer of anything with spinach.  I never knew that spinach and Florence were that closely connected but that seems to be the case.  Is it the birth place of spinach?  Or just the first place they thought to put eggs and spinach together?  Who knows? All I know is that it’s a pretty yummy combo.

If you look up recipes for Eggs Florentine you will find a pretty wide variety.  Everybody has their own little spin. But usually, it’s some sort of riff off Eggs Benedict.  There is some sort of bread, spinach, poached eggs, and some sort of sauce – sometimes it’s hollandaise, some times Mornay, or something else.

I usually make this just for me, so cooking up a fancy sauce for one isn’t always practical. Instead, I usually mix together a quickie sauce that in actuality is closer to a salad dressing.  It’s a little lighter, and definitely quicker.  And if you don’t want to mess with it, honestly sometimes I just skip it altogether.

April's Eggs Florentine

April’s Eggs Florentine

April’s Eggs Florentine

1-2 pieces of sourdough bread (usually the sourdough I buy is giant so I just cut one piece in half)
1/2 tsp. vinegar (any kind)
2 eggs
1/2 cup baby spinach
1 tsp. mayonnaise
1/2 tsp. dijon mustard
Dash of dill
Dash of cayenne
1 tsp. lemon juice

In a small skillet, add a pinch of salt and vinegar to about an inch of water.  Bring to a boil.  Break eggs into the water and turn down to medium.  Cover. Stick the bread in the toaster.  When the toast pops up, the eggs should be done.  Scatter fresh spinach on top of toast and, using a slotted spoon or spatula, lift eggs, let water drain off, and place onto spinach.  In a small bowl mix mayo, dijon, dill, cayenne and lemon juice.  Drizzle over the top of eggs and serve.

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Thanksgiving Leftover Fritatta

Fritattas are my favorite dumping grounds for leftovers.  I have used everything from potatoes to rice to tortillas for the base, but up until now, I’ve never used stuffing.  But I had a bunch left from Thanksgiving and, while I’d happily just eat a bowl of it, I forgot to snag any gravy from mom so this time I decided to do something different with it.  I also added some of the leftover roasted veggies.  Now you could also add a little turkey if you want…but I saved mine for sandwiches.

Thanksgiving Leftover Fritatta

Thanksgiving Leftover Fritatta

Thanksgiving Leftover Fritatta

1/2 cup chopped onion
1/2 cup mixed veggies (I used leftover roasted carrots and green beans)
1 cup Thanksgiving stuffing
4 strips bacon
5 eggs
1/4 cup shredded cheese

Heat a 10″ skillet over medium heat.  Cook bacon until crisp.  Remove and drain on paper towels.  Discard the grease in the pan.

One of the most useful things I've learned on Pinterest.  Put a piece of foil in a bowl, pour your grease into it.  When it cools and solidifies, simply crumple it up and throw it away.  Genius!

One of the most useful things I’ve learned from Pinterest. Put a piece of foil in a bowl, pour your grease into it. When it cools and solidifies, simply lift it out and throw it away. Genius!

If needed, add a drizzle of olive oil.  Sauté the onion for 1-2 minutes.  Then add the roasted veggies.  Stir and cook until onion is tender.

Leftover veggies.

Leftover veggies.

Add stuffing and cook until heated through.  Chop bacon and add to stuffing mixture.

Stuffing and bacon into the mix.

Stuffing and bacon into the mix.

In a bowl, beat eggs with a pinch of salt & pepper.   Pour eggs over everything and swirl around to coat.  Don’t worry if it doesn’t cover everything.  Sprinkle with cheese.

Almost there!

Almost there!

Turn heat down to medium low, and cover.  Cook 10-15 minutes, or until top is set.  Cut into wedges and serve.

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Baked Eggs with Asparagus and Sun-Dried Tomatoes

I always have a more productive day (with a lot less snacking) if I start off with a little protein in the morning.  These little egg cups are quick to throw together and they bake while you’re getting dressed and brushing your teeth.  Perfect for weekday mornings.  Or any mornings.  Or an afternoon snack.

I usually keep a jar of sun-dried tomatoes in my fridge for little things like this.  I prefer the kind that are packed in olive oil, but you can use any kind you like.  They give a huge punch of flavor to just about anything.  I had leftover asparagus from dinner the night before.  If you don’t I would recommend a quick toss in a pan or microwave just to soften it a bit, although if you like it on the crunchy side, it’s not absolutely necessary.  Feel free to adjust the ingredients in this dish to your tastes, adding or removing elements as you like.

Baked eggs with asparagus and sun-dried tomatoes.

Baked eggs with asparagus and sun-dried tomatoes.

Baked Eggs with Asparagus and Sun-Dried Tomatoes

For each ramekin:

2-3 stalks asparagus, cut into bite size pieces
1 tbsp. sun-dried tomatoes in olive oil, sliced or chopped (I usually buy the ones already in julienne strips)
1 strip bacon
1-2 eggs
1-2 tbsp. crumbled or shredded cheese (I used queso fresco)
Salt & pepper

Preheat oven to 375˚.  Spray each ramekin lightly with cooking spray or rub with olive oil.  Cook bacon until crisp and drain on paper towels.  Crumble or chop.

Layer your ingredients in the ramekins.  I started with the asparagus.


Then the sun-dried tomatoes. No worries if there are some bits of cold oil stuck to them, it permeates the dish nicely as it cooks.


Top with bacon and some of the cheese.


Break two eggs carefully on top.  Sprinkle with salt & pepper and remaining cheese.


Carefully put into the oven and bake for 15-20 minutes until eggs are set.  This paired perfectly with some homemade hash browns.  Want to know how to get them just right?  Click here for my hash brown recipe.


Baked eggs with hash browns on the side.  Mmmm!

Baked eggs with hash browns on the side. Mmmm!



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Shredded Pork Huevos Tostada

I’ve lost track of how many versions of huevos rancheros I’ve posted, but I just don’t think you can have too many options and I never seem to make it the same way twice.  This version used leftover pork roast (will it ever run out?) and eggs cooked over easy.  Very simple and oh, so delicious!

The packages of tostadas I’ve been buying have 36 tostadas in them.  I don’t know how many of these things you eat in a sitting, but I’ve had to get pretty creative with tostadas for breakfast, lunch and dinner in order to use them all before they go stale.  Not that I’m complaining.  I like tostadas.  But still, don’t hate me for the flood of tostada recipes.  I’m working with what I’ve got!

Shredded Pork Huevos Tostada

Shredded Pork Huevos Tostada

Shredded Pork Huevos Tostada

Tostada shell or tortilla (1-2 per person)
Pork roast (about 1/2 cup per tostada – see below for basic pork roast recipe)
1-2 eggs per person
Cheddar cheese
Sliced Avocado

Heat a large skillet over medium heat.  Add a drizzle of olive oil.  Break one or two eggs into the pan.  Add some pork roast on the side.  If you are cooking these for more than one person, you can do these in two separate pans, with the eggs cooking in one and the pork heating up in the other (or heat the pork in the microwave if you prefer).

I just cook everything in the same pan, but you can do them separately if you want.

I just cook everything in the same pan, but you can do them separately if you want.

Cook eggs a couple of minutes until nearly set and then flip and cook briefly on the other side until it’s done to your liking.  Build your tostada starting with pork.  Follow with eggs, a sprinkle of cheese, avocado and salsa.

Basic Pork Roast

Pork Butt or Shoulder Roast
1 onion, sliced or diced
2 cloves garlic
1 8 oz. can diced green chiles
Salt & pepper

Rinse pork roast and place fat side up in a dutch oven.  Sprinkle with salt & pepper, top with onion, chopped garlic and green chiles.  Put a lid on and roast at 350˚ for 3-4 hours, until tender and falling apart.  Pull apart with two forks to shred.

Alternatively you can do this in the crock pot (mine was too big this time, so I did it in the oven instead).  When I cook it in the crock pot, I turn it on high for the first hour, then down to low to cook the rest of the day.

Ready to pop into the oven or crock pot.

Ready to pop into the oven or crock pot.

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Baked Eggs with Tomato & Feta

Breakfast is one of my favorite things and among breakfast things to eat, eggs are tops (second only to hash browns…maybe).  Nobody was more thrilled to watch the health news evolving again from “eggs are evil and will kill you” back to “eggs are good for you.”  I eat them almost every day.  And why not?  They are quick to cook, full of protein and delicious to boot.  Plus you can combine them with almost anything.

I just knew when I bought my little ramekins that I would find many fun things to do with them.  And I was right!  You don’t necessarily have to use ramekins for this, but I like the individual servings and they cook up perfectly (and quickly) in a small dish like this.

Eggs baked with tomatoes, feta and spinach. Yum!

Baked Eggs with Tomato & Feta

1-2 eggs per serving
Tomato, sliced or chopped
Fresh baby spinach
Crumbled feta cheese
Salt & pepper

Spray your ramekin with cooking spray.  Put a slice of tomato (or chopped tomatoes) in the bottom.  Cover that with a little bunch of spinach.  Sprinkle in some salt & pepper.  Break eggs over the veggies.  Top with chopped tomato and feta.  A little more salt & pepper on top and you are ready to bake.

Ready to go in the oven. There is spinach and tomatoes under there somewhere.

Bake at 375˚ for about 15-20 minutes until egg whites are white and yolks are done as much as you like.  Start checking after about 10 minutes so you don’t overcook them if you like them yolky.


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