spinach-potato crustless quiche

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Though the spinach and potato are the stars of this crustless quiche, they wouldn’t be stars if it weren’t for the garlic, feta cheese, onion, and herbs. They work their magic to make this egg pie the tastiest ever.

Spinach-Potato Crustless Quiche
Prep time: 20 minutes
Bake time: 25 minutes
Servings: 6-8

Ingredients:
1 bunch fresh spinach, chopped
1 medium potato, diced into 1/2 inch pieces
1 tablespoon olive oil
1/2 cup onions, chopped
4 large cloves garlic, minced
1 tablespoon oregano
1 tablespoon rosemary
1/2 cup (2.5 oz) crumbled feta
2 tablespoons grated Parmesan cheese
1/2 cup all purpose flour
1 tsp baking powder
2/3 cup fat free milk
2 large eggs, beaten
1/2 tsp salt
fresh cracked pepper to taste
cooking spray
Sriracha sauce

Directions:

Preheat oven to 400°. Lightly spray a 9 inch pie dish with cooking spray. Cut spinach into 2 inch lengths.

Heat olive oil in a large dutch pot. When the oil is hot, add the spinach and cook it down until it is bright green and slightly wilted. Remove from heat and drain any excess water. When cool enough to handle, coarsely chop the spinach. Set aside.

In a small saucepan, boil 2 cups water with a little salt. Cook the potatoes until tender, about 5 minutes. Drain and set aside.

Mix spinach, potatoes, onions, garlic, oregano, rosemary, feta cheese and Parmesan cheese in a large bowl.

Sift flour and baking powder in the workbowl of a food processor. Add milk, beaten eggs, salt, pepper, to flour mixture in the bowl. Process until well blended.

Combine flour mixture with spinach mixture, and mix well. Scrape into pie dish.
Bake 25 to 30 minutes or until knife comes out clean when pierced near the center. Let it stand at least 5 minutes before serving. Serve with sriracha sauce.

breakfast bird’s nest

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Bird’s Nest

6 large eggs
12 slices Canadian bacon
white pepper to taste
1 stalk scallion, chopped fine
Sriracha sauce for serving

Preheat the oven 350˚F/180˚C.

Slit each slice of bacon 1 inch from the edge towards the center. Place one slice of bacon in one cup of a six-cup muffin tin, slit edges on the bottom. Overlap the slit edges so that the bacon slice fits the cup. The top of the bacon should stick up slightly over the top of the muffin cup. Place another slice of bacon in the same cup overlapping the slit edges to fit. Repeat.

Crack open an egg into each cup lined with two Canadian bacon slices. Sprinkle a little white pepper to taste in each cup—salt is not necessary. Sprinkle some scallion on top of each egg.

Bake in the oven 10-15 minutes—ten for a runny yolk, 15 for well-done. Using a thin blade, ease around the edge of each nest and scoop out of the muffin tin. Serve hot with Sriracha sauce.

savory egg pudding

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savory egg pudding

A cross between a crustless quiche and an egg pie, this savory pudding has a mild herbal flavor and a delicate custard-like consistency. Parboiling or pre-cooking the potatoes is an important first step in ensuring that the potatoes cook at the same time the egg custard sets.

Savory Egg Pudding (adapted from Chowhound)
Prep time: 20 minutes
Baking time: 30 minutes
Resting time: 20 minutes

Ingredients
1/4 cup all purpose flour
1 cup half-and-half (half cup milk and half cup heavy cream)
3 large eggs
1 large egg yolk
1 cup heavy cream
salt
white pepper
2 medium potatoes, thinly sliced (can be peeled or not)
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped Italian flat-leaf parsley
1 tablespoon finely chopped dill
2 tablespoons unsalted butter plus more to grease the pan
2 medium leeks, halved lengthwise and then sliced crosswise, white and pale green parts only
2-4 large garlic cloves, peeled and minced

1. Put the oven rack in the middle of the oven and preheat to 375˚F/200˚C. Grease a 2 quart baking dish generously with butter and set aside.

2. In a blender jar, combine the flour, half of the half-and-half, the eggs, and the egg yolk. Pulse several times until smooth. Add the remaining half and half and the cream. Season well with salt and white pepper to taste. Pulse to combine. Set aside.

3. Slice the potatoes thinly with a mandoline. Put potatoes in a large pan of boiling salted water and cook for 2-3 minutes or until just tender. Drain the potatoes and put them in a large bowl. Add the chopped tarragon, parsley, and dill. Season with salt and white pepper. Toss to coat.

4. In a large saucepan, melt the butter. Sauté the leeks and the garlic 5-6 minutes or until wilted. Mix the cooked leeks with the potatoes and herbs. Season with additional salt and pepper. Evenly spread the potato mixture in the prepared baking dish and then pour the egg mixture on top.

5. Bake until the egg custard is puffy and golden. It should set in about 30-35 minutes or until a knife inserted in the center comes out clean. Remove from the oven. Let the pudding rest 20 minutes before serving. Serve warm or at room temperature with a few twists of Himalayan pink salt and black peppercorns.

breakfast egg muffins

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1 1/2 cups mashed potatoes
3/4 cup ham, 1” dice
5-7 eggs with milk topped up to 1 3/4 cup mark
3 stalks scallion, chopped fine
1 tablespoon fresh thyme
Salt and pepper to taste
Sriracha Sauce for serving, optional

Preheat oven to 350˚F/175˚C

Mash potatoes and add salt and pepper to taste. Set aside. Whisk eggs and milk; add salt and pepper to taste. Set aside.

Line muffin tin with cupcake liners or spray the cups generously with cooking spray.

Drop 1-2 tablespoons potatoes in a muffin cup. Spread it around and flatten it. Fill all other muffin cups. Bake 15 minutes or until potatoes turn golden at the edges. Cool slightly. Don’t turn off the oven.

Put 3-4 diced ham on top of potatoes in each muffin cup. Fill to the top with the egg-milk mixture. Sprinkle scallions and thyme on top.
Bake 15 minutes. The eggs will dome in the oven but deflate once you take them out. A pity!

To serve, loosen the edges of each cup with a sharp thin blade and scoop out the contents. Eat with Sriracha sauce, if desired.

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angel eggs

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Angel Eggs (adapted from Schedule Me Skinny, p. 187)
Prep: 5 minutes
Cook: 10 minutes
Wait: 10 minutes
Assembly: 10 minutes

Ingredients

3 large eggs
1 tablespoon Greek Style yogurt
1 tablespoon hummus, optional
salt and pepper to taste
Sriracha sauce to taste
smoked paprika to taste

Equipment needed:

  • saucepan with lid
  • knife with a thin blade
  • small bowl
  • fork
  • teaspoon
  • small plate

DSC053631.Put eggs in a saucepan and fill the saucepan with water until it covers the eggs by 1 inch. Put pan on the stove over medium high heat to bring to a boil, about 10 minutes. When it boils (you’ll see big bubbles in the pot), turn off the heat and cover the eggs with the lid. Let the eggs sit in the hot water for 10 minutes. After 10 minutes, drain the eggs and put them under running cold water until they are cooled.  Crack and peel the eggs.

 

Cook’s Note: to make sure the shell comes off, tap the eggs on the counter to crack them then return them to the water to cool thoroughly, about 30 minutes depending on how cold your tap water is.

DSC053642.  Put the shelled eggs on a small plate. Slice the eggs in half lengthwise from pole to pole. Scoop out the yolks and put them in a small bowl. Using a fork, mash the eggs in the bowl until it is smooth. Add the yogurt and hummus, if using. Add salt and pepper to taste. Add a few drops of Sriracha sauce. Mix well and taste. Adjust seasoning, if needed.

3. Using a teaspoon, scoop a spoonful of the egg yolk mixture back into the egg white. Sprinkle a little paprika on top. Repeat until all the egg whites are filled with the yolk mixture. Eat!

poached egg and grilled pork on a rice burger patty

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We haven’t been to Somtam restaurant in months, so we went last night and brought home our leftovers:  grilled pork and sticky rice. I like these leftovers. They make a great breakfast the next day.

Heat about 2 teaspoons oil in a skillet over medium heat until it shimmers.

To make the rice burger patties, I pressed the sticky rice in the bottom of a ramekin, to make a patty about 1 inch high. If the rice is too dry, pour about a teaspoon of water on it and nuke it for about 20 seconds or until it is soft. To unmold the rice, run a sharp thin blade around the edges and shake it out upside down into the skillet with the hot oil. The rice will sizzle. Fry each patty about 3-4 minutes per side or until golden brown and crispy.

Meanwhile, crack an egg on the counter and open the egg in a clean ramekin.

To poach the egg, heat 2/3 pot of water in a small sauce pan. Add about 1 tablespoon vinegar to the water and let it boil. Turn down the heat to a simmer. Using a silicone spatula, swirl the water and slip the egg from the ramekin  into the center of the eddy. Swirl a little bit more, being careful not to break the yolk. The vinegar helps the egg yolk and egg white to combine while the swirling eddy helps to shape the cooking egg  into a round. Cook 3-4 minutes depending on how runny you want your egg yolk.

To remove the egg from the sauce pan, I use a spider. This is a spatula with a round head that has holes instead of slits. Drain the poached egg well and put it on top of the rice burger patty.

To assemble, put the  patty on a plate. Top with a piece of ham, or in this case, grilled pork, and  of course, the poached egg. Garnish with Sriracha sauce, if desired. Other garnishes: minced onion or scallion and chopped fresh cilantro.

cuban eggs

I don’t know why this is called Cuban Eggs! I blogged about this recipe about four years ago when I was in New York City–and I was writing another blog. But I’m in Thailand now and writing my second food blog Foodie Joanie. I still don’t know why it’s called Cuban Eggs but it is worth re-blogging!
Anyway, I found this recipe in the South Beach Diet for Beginners. Beginner cooks or beginner SB dieters? However you see it,  it can be either or both. This dish is quite easy to make and takes just half an hour. I made some adaptations to the recipe as you’ll see from the notes in brackets. The sauce was quite flavorful with the tang of tomato but it overpowered the cheese. AJ enjoyed these eggs and we both pronounced this recipe “a keeper.”
Cuban Eggs
8 large hard-cooked eggs (I used large eggs; egg size wasn’t stipulated in the recipe)
1/2 cup sharp cheddar cheese (I used mild)
3 tablespoons non-fat half and half (5 tablespoons non-fat milk)
salt and pepper to tasteSauce for Cuban Eggs
1/2 cup onion, chopped (I used scallion, minced)
1/2 cup sweet green pepper (for color contrast; but any color will do. I had red pepper on hand)
1 tablespoon butter (Oh, no! Use olive oil instead)
2 tins (8 oz.) non-salt tomato sauce (I used 1 salt and 1 non-salt)
1 teaspoon Sriracha hot sauce, optional (my addition)
2 tablespoons parsley, chopped (I used cilantro)

Preheat oven to 350˚F/175˚C

Hardcook the eggs. Put eggs in a saucepan and cover with cold water. Cover the pan and heat the water to boiling. Turn off the heat and let the eggs sit for 10 minutes. Rinse in cold water and remove shells. Split the eggs in half lengthwise. Remove the yolks and put into a small bowl. But the whites in a 9-inch square baking dish.

Season the yolks. Mash the yolks with the back of a fork. Add the cheese and the milk. In fact, add just enough milk to make the yolks a thick consistency. Add salt and pepper to taste. Fill each egg white with a heaping tablespoon of the yolk mixture. Place the filled eggs in a single layer in the baking dish.

Make the sauce. In a small skillet, heat the oil. Add the scallions and sweet pepper and cook until fragrant. Mix in the tomato sauce and add the Sriracha, if using. Pour over the eggs.

Bake the eggs. Bake for 15 minutes or until the cheese has melted. Remove from the oven and garnish with cilantro, if using.

avocado spread on toast with ham and poached egg

With a little salt and the juice of  half a lime–to keep it from turning brown–that’s all it takes to make an avocado spread. Add a dash of Sriracha sauce to keep it interesting. Slivers of raw red onion add a bit of color and contrast. And also its sharpness lends flavor!

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A slice of ham and a poached egg on top! Et voilà–breakfast!

 

 

nutella-bacon french toast

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Andy suggested the bacon and I suggested the Nutella. A marriage of true minds admits no impediment, especially when it comes to foodies.   A simple enough breakfast or brunch notion for two, with fruit.

Nutella-Bacon French Toast

Prep time: 5 minutes
Cooking time: 10 minutes

2 eggs
2 tablespoons milk
1/2 teaspoon vanilla, optional
4 slices whole wheat bread
4 slices bacon
2 teaspoons oil
1/2 to 1 tablespoon Nutella chocolate-hazelnut spread for each slice of bread
Sea salt flakes, optional
Powdered sugar, optional

Put bacon on a plate between two sheets of paper towels. Microwave on high heat for 5 minutes or until crisp. Remove from oven to cool slightly. Crumble into large pieces and set aside.

Meanwhile, in a medium bowl, whip the eggs until frothy with the milk and vanilla, if using. Soak one slice of bread in the egg mixture for a few seconds, turning once. Set the slice on one end at the side of the bowl then repeat the step with the remaining slices.

Heat the oil on medium high heat in a large skillet and swirl it around. Add the bread slices and cook on one side for about 2 1/2 minutes or until golden brown. If the bread gets too brown too quickly, reduce the heat.  Flip and repeat. Voila! French toast in 5 minutes (or less).

Spread Nutella on two slices of French toast. Top one side with crumbled bacon. If desired, sprinkle a little sea salt on top. Cover with one slice of bread spread with Nutella. Slice sandwich in half diagonally. Repeat with the remaining two slices of bread. If desired, sprinkle each triangle with a little powdered sugar. Serve with sliced fruit. I recommend, kiwi or any berry–so enjoy summer’s bounty. Here in Bangkok, strawberries are a luxury but kiwi is available and quite reasonable.