Turkish Eggs
One of my favorite breakfast, Turkish Eggs. Simply fry your eggs sunny-side up, season with turmeric, smoked paprika and black pepper. Cover and lower heat. Garish with a hint of shaved Gruyere and parsley. Served with air-fried hickory smoked bacon and blood orange kombucha. Happy...
Egg Cups with a Mornay Sauce
As we head to the end of my week-long breakfast series, I give you Egg Cups with a Mornay Sauce. These are perfect for a Friday morning, as you’ll be set for breakfasts through the weekend. Prep your filling while your oven pre-heats to 375°. My fillings were diced ham, green onions, orange bell pepper, mushrooms and black beans seasoned with garlic and cumin (leftovers from Taco Tuesday). Also a little shredded cheese. Mix 8 eggs, a splash of milk, black pepper, paprika, garlic powder and cayenne. In a greased muffin tin, add your fillings and pour the egg mix on top. Put a rimmed cookie sheet in the oven and add a cup or two of water. Put in the muffin tin and cook for about 30 minutes. The water bath makes the cup sides nice and soft,m not shriveled and...
Crab Cake Sandwiches
CRAB CAKES for Thursday night’s dinner! I have made this meal many, many times, and it is still a favorite. I will admit to being lazy and just buying a container of crab claw meat. Dice up a yellow/red bell pepper and half a sweet onion. Mix with the crab, an egg, about 1/4 cup of panco bread crumbs and a couple tablespoons of flour (I used almond flour). Add about 1/4 cup of Duke’s mayo, a TBS of Old Bay seasoning and grind in a healthy amount of fresh black pepper. Mix well. This could make 5 patties, but I made 3 huge ones. Pan sear in olive oil on both sides for about 5 minutes each side in a cast iron skillet. I cover it to cook the veggies through. You want a nice, blackened crispy exterior. The sauce is just mayo mixed with hot sauce, some...
Stuffed Crepes with a Mornay sauce
Part 4 of my morning breakfast series for this week… Stuffed Crepes with a Mornay sauce. Crepes:1 Cup1/2 tsp Salt2 Eggs1 1/4 Cups2 Tbsp Melted Butter Mix the dry and the wet in separate bowls. Then blend the wet into the dry. Mix till smooth & no lumps. Rest for an hour. I made mine the night before and put it in the fridge. Brush a medium heated skillet with butter and slowly pour in the batter until it fill the bottom. Cook for about 2 minutes and flip. Cook for 1 more minute. Set aside and make the next one. For my filling I sauteed onions, yellow bell peppers and mushrooms. I also fried two eggs over medium. Mornay sauce: 2 TBS Butter2 TBS All-Purpose Flour1/2 cup Whole Milk1/2 cup Gruyere Cheese, shredded¼ tsp Pepper, ground Over low heat in a...
Cacio e Pepe Egg Toast
In the latest of this weeks Breakfast Series, I give you Cacio e Pepe Egg Toast. This is about as easy as breakfast gets. Mix 2 or 3 eggs with about half a cup of finely shredded Parmesan cheese and a large helping of freshly cracked black pepper. I used an immersion blender. Melt a TBS of butter in a skillet over a medium heat. Add the eggs and stir constantly for a soft scramble. Toast some bread, I used sourdough. Put the eggs on the toast, top with about 1/4 cup of Parmesan, more black pepper and a hint of parsley. That’s...
Taco Sauce
Taco Tuesday! Of course, tacos are a regular feature around here, but tonight we did something different. We made our own taco sauce. Tonight’s focus is on making a custom taco sauce. Use it on any taco you like. This was a first for me. I ground up about 10 Japones peppers in my food processor, then added a 14 oz can of fire roasted tomatoes and pureed it. These went into a sauce pan with a TBS of chili powder, paprika, onion powder, garlic powder and about half a TBS on cayenne and cumin. About a TBS of fresh ground black pepper. Stir in a couple TBS of honey and about a quarter cup of apple cider vinegar. Heat all this up to a low simmer. That’s it. Put it on your taco fillings. Crazy good! Tonight’s taco was an air-fried chicken leg,...