August 6, 2010
Of the 20 laying hens we are raising and keeping, 11 of them are consistently laying an egg a day. Do the math, that is about 7 dozen eggs a week. Once school starts, the girls are going to be selling these eggs to neighbors and friends for their college accounts, but for the next couple of weeks, we are doing our best to give away the “mother load” of eggs we are accumulating.
In order to keep up with the demand, we are eating a lot of eggs. No matter how many ways I try eggs, poached is my all time favorite.
Here is how I cook my favorite egg:
In a shallow pan bring water and a tablespoon of apple cider vinegar to a boil, turn down to simmer and gently slide the egg into the water. With a slotted spoon, carefully fold over the edges of the egg and cook to desired center. I like medium which only takes about 90 seconds.
When done, place egg on piece of toast and salt and pepper.
March 1, 2009
Pulling together a meal with whatever I can find in the fridge, is my favorite way to cook. Last night I hosted a small dinner party and I ended up with a whole bag of leftover smashed potatoes.
Those perfectly seasoned potatoes inspired this morning’s breakfast…
SIMPLE BREAKFAST HASH
Potatoes (cooked, I used small white leftover)*
Hannah Bruschetta (or any other brand)
*My potatoes already had Sea Salt and a variety of seasonings on them. If you start with plain cooked potatoes, you will need to season to taste.
Sautee green pepper in olive oil until it starts to soften. Add potatoes and cook until soft and warm.
Have you ever tried this before? Hannah Bruschetta (Costco) is the perfect quick appetizer for possible drop-in guests…I thought it might be great with my HASH….Put a couple of HEAPING tablespoons on the potato mixture.
MMMM…I’m liking this combination so far….
The combination of peppers, bruschetta, and seasoned potatoes, smells wonderful…
What would a hash be without a fried egg?…..
The finished BREAKFAST HASH….Breakfast is served!
It was as delicious as it looks….
January 25, 2009
Sunday morning is my favorite time of the week. We have a ritual we never skip if we are home. Wonderful, cute, talented, cute (I know already said that, but it needed to said again) hubby gets up early to make us BREAKFAST. He turns on light classical tunes and CREATES. This morning was extra special, because, the little ones had a sleepover at their grandparents. So, in addition to the wonderful food we also had a little P&Q:-)
Here is one of his best recipe’s:
CHICKEN SAUSAGE AND ONION OMELETTE
2 Eggs per omelette
1/2 piece of Spicy Italian Chicken Sausage
2 TBS chopped onion per omelette
1 Slice 2% American Cheese-break into little pieces
1 tsp Water
1. Chop Onion and Sausage into “tiny” pieces
2. Cook Onion until translucent–set aside
3. Cook Sausage until warm through–set aside
4. Beat Eggs and water in a pyrex measuring cup (makes for easy pouring)
5. Pour egg into medium heat omelette non-stick pan cover the bottom of the pan cook
6. Cook until egg starts to harden on the bottom–spoon on cooked onion, sausage, and american cheese
7. When omelette is almost cooked trough fold the omelette over–cook until egg is cooked through.
8. Serve with a piece of whole wheat toast.
The spicy sausage mixed with the mild flavor of american cheese, give this omelette the perfect amount of “hot”.
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