A sudden craving for French toast paired with a leftover baguette led to a new approach to eggs cups this morning.
In each cup of a muffin tin, crack one egg and add a splash of almond milk (vanilla works great for a French toast flavor, or unsweetened for a savory option).
Next take a slice of a French or sourdough baguette (previously buttered is a bonus) and submerge one in each muffin cup. Flip it over with a fork to get the bread nice and soaked.
Bake at 350 degrees until cooked through.
They’re tasty with maple syrup for a sweet French toast inspired breakfast…
Or savory with ketchup. Cheese would be good too!
Ever have one of those mornings where protein is the only thing that will satisfy your hunger? Here’s a healthy way to tame the beast:
Warm a thin layer of pre-cooked (cold leftovers works great) quinoa with a bit of melted butter in a skillet (cast iron will prevent burning). Crack eggs over the top, season with salt, cover and reduce heat to low.
Once they’re close to set, remove from heat to finish cooking through, and serve immediately with avocado.
Inspired by Pinterest browsing and brunch menus, I decided to try making an egg, pulled pork and veggie hash for dinner. The result was a satisfying and protein-packed meal that would be suitable for any time of day.
First prepare a batch of pulled pork. If you want to keep it super simple, just simmer a pork tenderloin in broth or water for a couple of hours on low, until desired tenderness.
Then, sauté shredded pork with olive oil, garlic, frozen peas and spinach. Crack some eggs over the top; cover and cook on low until set.
For extra omegas, serve with fresh avocado.
It’s Sacramento Beer Week, so what better time to celebrate barley? Actually, that wasn’t really the motivation for this. The real story is that we’re going to be drinking a lot of beer to celebrate a certain Beer, so a healthy and hearty brunch is in order.
I’ve been wondering what to do with the pearled barley I was inspired to purchase at some point. So naturally, Pinterest provided a solution, Skillet Barley with Kale & Eggs.
I swapped in green onions for shallots, spinach for kale, and chicken broth for vegetable broth, in this adaptation:
Add 2 sliced green onions to 2 tablespoons olive oil over medium high heat; cook for 2 minutes.
Add 1 cup barley; stir to toast for 1 minute.
Add 3.5 cups broth (I used organic chicken broth) and bring to boil; adjust temperature as needed to maintain active boil for 15 minutes, and ultimately you want the barley to soak up all the liquid.
Turn on the broiler with the rack 6 inches below.
Stir in a bunch of spinach (I used half a bag) until wilted. Add another swirl of olive oil to help the process along.
Crack 4 eggs over the top; season with salt, and broil until egg whites are opaque. Serve with freshly grated Parmesan.
I was very happy with the results, because I like grains any time of day, and the dish had the right amount of flavor. David isn’t as convinced about the barley. But the eggs were perfectly runny at least!