Parmesan Baked Eggs

Today is my three year anniversary with my boyfriend J. He has been instrumental in helping with this blog since I started it almost two years ago. We are in a semi-long distance relationship right now and only get to see each other once a week, although we cook a wide variety of recipes together breakfast is the meal that we really connect over. Out of the two of us I am the more culinary inclined and breakfast is the best recipe for J. to help out with.

Happy anniversary J!

We made this recipe for breakfast recently and loved it! It comes from Pinch of Yum.

Ingredients:

-½ tablespoon butter

-½ teaspoon oil

-1 shallot, minced

-1 tablespoon fresh rosemary, minced

-½ tablespoon fresh thyme, minced

-½ teaspoon sea salt

-6 eggs

-1 tablespoon 2% milk

-freshly grated Parmesan cheese

Makes three ramekins.

Saute the shallot, rosemary and thyme in a small saucepan with butter and oil, until fragrant. 

Melt a tablespoon of butter in the bottom of each ramekin, add a small amount of milk. 

Crack two eggs into each ramekin, top with the shallot and herb mixture.

Bake 7 minutes at 375,  top with Parmesan then broil for 1 minute.
Let sit for 3-5 minutes.

Enjoy with good bread. 

Deliciousness.

The original post warned not to cook the eggs for too long and the yolks were a little done on mine, I adjusted the instructions above to reflect a better cook time than what I used. Overall I thought that this recipe was incredible, I really enjoyed it. The shallots, rosemary and thyme went together really well. The flavors blended really well with the eggs and Parmesan. This is a recipe that I will make again.

Omelette in a Bag

I thought this was a really great idea! I was a bit skeptical at first, but boiling an omelette in ziploc bag actually worked really well. It was great because we could customize this so everyone had their own personalized omelette, but we didn't need to spend all  morning making separate omelettes, this was actually really quick. Thanks to Kayla for taking these pictures!

This recipe is from All Recipes.

There aren't really set ingredients for this, you can use things you already have in your kitchen, or use any regular omelette type ingredients.

We used onions, tomatoes, peppers, shredded cheese, and ham
for the non-vegetarians.

We cracked 2 eggs in each bag, and added
our ingredients. We used thicker plastic bags, I
think that helped keep everything together, and
I didn't feel like they would melt in the boiling water.

Boil for 13-15 minutes. We did ours on
the longer side because we used a hot plate
and the water didn't get quite to a rolling boil.

These came out with a perfect omelette shape. This was great since we were making breakfast for 6 people who all wanted different things. It was easy to make in a small kitchen too, and didn't have a lot of clean up. I think this was so easy and came out so well that I think I might even make it this way in my kitchen at home.

Scrambled Egg Brunch Stacks

This recipe called for Puff Pastry Shells which I couldn't find at my grocery store, so I just used puff pastry and made my own puff pastry shells out of it. I was a little nervous about this recipe because J hates swiss cheese, but surprisingly everyone enjoyed this including him.

This recipe comes from Pepperidge Farm's Recipe Suggestions.

Ingredients: 
-3 tbsp. butter
-4 1/2 tsp. all-purpose flour
-1 1/2 cups whole milk
-3/4 cup shredded Swiss cheese (about 3 ounces)
-1/2 cup shredded Parmesan cheese
-6 eggs
-1 tsp. vegetable oil
-1 pkg. puff pastry, cooked according to pacakge directions
-2 tbsp. chopped fresh chives

To make the sauce: Melt the butter in a medium sauce pan, whisk in the flour and continue whisking until smooth. Add in the milk and cook over medium heat, constantly stirring until it's bubbling. Slowly add in the cheese and continue to stir until while mixed. Set aside, stirring every so often.

Make the scrambled eggs.

Cut each pastry into three pieces.
Dig a whole out of the center of each.

Spoon the eggs into the puff pastry and add the rest to the side. 

Top with the cheese sauce.

Add the chives and enjoy.
You can serve the additional puff pastry to use the rest of the cheese sauce.

Once the puffed pastry had thawed this recipe took barely any time. While the pastry cooked we made the sauce and the scrambled eggs. This could be done by one person or your could enlist your significant other to scramble the eggs while you make the sauce or vice versa. This made a lot of cheese sauce, I think we easily could have halved the recipe, overall we really enjoyed this recipe. The chives added some nice color. I think I would make this again, possibly as a breakfast for dinner style meal.

Scrambled Eggs with Smoked Gouda, Caramelized Shallots and Tomatoes

I've mentioned before that J and I are back in our summer routine, which means that we make a lot of breakfast recipes together. This one was good because it didn't take too much work, you can caramelize the shallots the day before and then just heat them up to make the recipe go even faster. All you'll need to do is scramble some eggs and mix-in all of the ingredients while you brew yourself a cup of coffee.

Ingredients:
-4 eggs,
-2-3 shallots, caramelized
-1/2 a tomato diced
-1/2 cup of smoked gouda, grated
-Oil, for the skillet
--Salt and Pepper, to taste

Mix the cheese with the eggs.
Add salt and pepper if desired.

Add the caramelized shallots and tomatoes. 

Cook over medium heat until the eggs are cooked through and then serve.

This recipe was very tasty and J really liked it. I'm glad I used shallots because they have a more subtle flavor than onions, the tomatoes added a nice pop of color. You may not need to add too much extra seasoning because the gouda and the shallots both have a decent amount of seasoning.

Sliced Frittata Salad

This recipe is unique because it isn't really a regular frittata, and it isn't really pasta, and isn't traditional salad, but still it is sort of a combination of all three. This is good for either a light meal, or a side dish. It is a good summer dish, you can use fresh tomatoes and herbs if you have them.

This recipe comes from the cookbook 320 Italian Recipes.

Ingredients:
-6 eggs
-2 Tbsp fresh basil or parsley
-1/4 cups Parmesan
-3 Tbsp olive oil
-salt and pepper

Sauce
-2 Tbsp olive oil
-1 onion
-14 oz can chopped tomatoes
-1 clove garlic
-4 Tbsp water
-salt and pepper

I've been growing fresh herbs, they are looking pretty good.
Everything I've made has tasted better from using fresh.

Start by making the tomato sauce. Heat the olive oil, and cook the onion. Add the garlic, water, tomatoes, and season with salt and pepper. Cook for about 15 minutes while the frittata cooks.

Beat the eggs, and add Parmesan, chopped herbs, salt and pepper.
Heat olive oil on medium and pour in the mixture.

Once the bottom gets browned, it should slide out of the pan.
flip it over onto a plate, and slide it back into the plan.

I was skeptical, but it worked pretty well flipping with the plate.

Cook for 3-4 more minutes on the other side.

Take off the heat to cool a bit.

Slice into thin strips.

Top the slices with the tomato sauce.

This was something different, but really good. The strips of frittata came out a lot thicker than I thought they would, they were almost like the consistency of bread I thought. The egg went well with the tomato sauce, and would be good as an appetizer to a lot of Italian meals.

Mini Hashbrown-Omelettes with Hollandaise Sauce

I know I've said over and over that I love breakfast for dinner, but it is just such a great way to finish the day! In the morning I don't have time to actually cook breakfast so I usually rely on a little cereal and a lot of coffee to get my through the morning. Since I don't get to cook for breakfast often, I really enjoy having it for dinner during the week. An added bonus is that breakfast recipes are usually easy!

This recipe is adapted from Hash Brown-Omelet Skillets by Never Enough Thyme. 

Ingredients: 
Hash Brown-Omelette 
-2 tablespoons of butter, divided
-3 cups refrigerated shredded hash browns (or frozen hash browns thawed)
-1 egg whites
-Salt
-Pepper
-1/2 small onion, diced
-1/2 small red bell pepper, diced
-3 oz. cheddar cheese, grated

-6 eggs

Hollandaise sauce
-3½ oz butter, cut into cubes
-2 free-range egg yolks
-½ tbsp cold water
-½ tbsp lemon juice

Measure 3 cups of hash browns into a bowl, mix with one egg white and 1 tablespoon of melted butter.

Spray six ramekins with cooking spray.
Fill each with an equal amount of hash browns, add salt and pepper to taste
Bake at 425 for  15 minutes

Near the end of 15 minutes, melt a tablespoon of butter and saute the pepper and onion until soft.

Carefully remove the ramekins from the oven, spoon an even amount of the pepper/onion mixture into the hash browns.
Re-season with salt and pepper if desired.

Top with cheddar, as much as you want.
Bake for 2 minutes at 425.

Carefully remove the ramekins again.

Crack an egg into each ramekin and bake at 425 until the egg whites are set.

Over a double boil beat the egg yolks for thirty seconds.
Add the water, lemon juice, salt and pepper.
Add half of the butter, stir for 1-2 minutes.
Remove from heat and add the remaining butter slowly whisking the whole time.

Top each hash brown-omelet with hollandaise

Top with additional salt and pepper if desired and enjoy!

This the perfect breakfast for dinner, the only ingredient that I needed to buy was the red pepper. One thing to mention is that the ramekins are small, either serve this with a salad or another side dish or you can do what I did and have everyone eat two. Two small ramekins was enough to fill me up.

This was a hit with J. and my dad, the red pepper, onion and hash brown tasted great together. I made some toast to soak up the last bit of the egg. The original recipe didn't have any sauce with it, but I'm glad I made the hollandaise, it gave a nice acidic bite to the recipe. I will be making this again!