Tag Archives: individual servings

Baked Huevos Verde

On the rare occasion I have leftover enchilada ingredients, my favorite thing to use them for is breakfast.  If you don’t have leftovers, this sauce takes mere moments to make and will keep in the fridge for a week.  Use beans, meat or veggies you might have left over or just use eggs and cheese.  Either way you stack it, it’s going to be delicious!  I had a bit of black beans and chicken, mixed with a dab of sour cream (my enchilada filling) so I used that in mine.

Baked Huevos Verde

Baked Huevos Verde

Baked Huevos Verde

For each ramekin:

Corn tortilla
Leftover chicken and/or black beans and/or veggies (optional)
2 tbsp. salsa verde (see below for recipe)
1-2 eggs
Queso fresco
Salt & pepper

Verde Sauce:
12 oz. tomatillos (7-8 large)
1 cup chicken or vegetable broth
1 jalapenos, stemmed and seeded
1/3 cup fresh cilantro
1/3 cup chopped roasted green chiles (or one 4 oz. can)
1/2 tsp. salt
1/4 tsp. black pepper
2 garlic cloves, chopped

Preheat oven to 375˚.

To make verde sauce:  Remove husks and stems from tomatillos and put in a small saucepan.  Cover with water; boil for 10 minutes or until tender.  Drain and transfer to a blender with the rest of the sauce ingredients.  Blend until smooth.

Homemade verde sauce.  So quick and easy!

Homemade verde sauce. So quick and easy!

Use a knife to cut your tortilla, making 4 slices, but leaving the center uncut.

4 small slices, going from the edge toward the center, leaving about an inch in the center uncut.

4 small slices, going from the edge toward the center, leaving about an inch in the center uncut.

Spray your ramekin with cooking spray.  Fold tortilla into the ramekin in a little bowl shape (if you cut all the way through it’s no big deal, just stick it in there anyway, overlapping the pieces to fit).

Overlap the cut edges to make a little bowl shape in the ramekin.

Overlap the cut edges to make a little bowl shape in the ramekin.

Add a bit of veggies, meat or beans if you are using them.

Beans, meat or veggies on the bottom (if using).

Beans, meat or veggies on the bottom (if using).

Add 2-3 tablespoons of verde sauce.

I love love love this sauce.

I love love love this sauce.

Break 1-2 eggs into the ramekin on top of the sauce.

Add eggs.  Depending on the size of your ramekin and how much veggies you added, you may be able to fit two eggs in here.

Add eggs. Depending on the size of your ramekin and how much veggies you added, you may be able to fit two eggs in here.

Sprinkle with queso fresco and a dash of salt & pepper.  Bake for 15 minutes, or until eggs are set and whites are cooked.  Serve hot!

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Shepherd’s Pie Goes Veggie

Yesterday I posted about an amazing Shepherd’s Pie I made with pulled pork.  It was delicious.  But what I didn’t tell you is that I made a vegetarian version at the same time since I had a friend over who doesn’t eat pork (or anything else with a face).  It was easy enough to layer things in two dishes instead of one.  This is one of the things that I really like about this recipe.  Since you prepare the ingredients separately, it’s very easy to customize to different tastes.  You could even do individual servings if you wanted to really go crazy.

I have to say, I love the vegetarian version just as much as the meat version.  But then, there ARE mashed potatoes involved, and how can you go wrong there?  Want the meaty version?  Click here for the recipe.

Shepherd's Pie Goes Veggie

Shepherd’s Pie Goes Veggie

Shepherd’s Pie Goes Veggie

8 oz. (or more) sliced mushrooms (I used a mix of button mushrooms and shiitake)
1/2 cup pearl onions (I use the frozen, peeled ones because I hate peeling these things)
a few sprigs of fresh thyme
1 cup fresh green beans, trimmed and snapped into 1-2 inch pieces
2-3 medium red potatoes, with skin on
1-2 cloves garlic
Salt & pepper
1-2 tbsp. butter
1/4- 1/2 cup milk
2 green onions, sliced
1/4 cup parmesan cheese

Quarter the potatoes and cover with water in a large sauce pan.  Throw in the whole, peeled cloves of garlic.  Bring to a boil and cook for 15 minutes or so until fork tender.  Drain the water.  Add butter, milk and salt & pepper to taste and mash with a potato masher.  Set aside.

Meanwhile, in a skillet saute mushrooms in a little butter or olive oil with fresh thyme and a pinch of salt & pepper. Cook 2-3 minutes until softened and set aside.  Put green beans and pearl onions in a glass bowl with a little water, cover with a plate or plastic wrap (undone a bit to let steam escape) and microwave for a 2-3 minutes.  Drain water.  (You could alternatively boil these on the stove for 3-4 minutes if you prefer).

Preheat oven to 375˚. Assemble your pie by mushrooms in the bottom of a casserole dish.  Top with green beans and onions.  Pile on the mashed potatoes and spread out to cover everything evenly.  Sprinkle with green onions and parmesan.  Drizzle with a bit of olive oil.  Pop it in the oven and bake for 20-25 minutes until everything is hot and mashed potatoes are starting to brown on top.  Dig in!  Makes 2-3 servings.

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Baked Eggs with Potato & Brie

And it’s time for another round of “What Can I Throw In A Ramekin?”  Today my fridge was looking a little bare since I’m way past due for grocery shopping, but I did have eggs and potatoes and really, I could survive on that, no problem!  Add a little scrap of brie and some leftover herbs and I had myself a gourmet breakfast.

Baked Eggs with Potato & Brie

Baked Eggs with Potato & Brie

For each ramekin:

1 small yukon gold or red potato
1-2 eggs
2-3 slices of brie cheese
fresh thyme leaves

Preheat oven to 400˚.  Spray your ramekins with cooking spray.  Poke the potato with a fork a few times and microwave on high for 5 minutes, until fork tender (or you can use leftover baked or mashed potatoes for this if you have any).  Slice and place in the bottom of the ramekin.

A lovely bed of potatoes.

Sprinkle with a pinch of salt & pepper.  Break eggs over the potatoes.  Top with cheese and thyme.

Ready to pop in the oven.

Place in the oven and bake for about 12-15 minutes, until eggs are set.  Dig in!

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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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