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Browsing Tag: eggs
Tonight’s dish is a Japanese favorite that I had never heard of until today. The name Oyakodon roughly translates into Parent and Child Bowl. That is pretty twisted way to reference the two primary ingredients chicken and eggs. But even if that name a bit out there, this dish is delicious. It is simple to prepare (when you use a dashi powder!) and easy to tweak and augment if desired. This dish is referenced as Japanese soul food, which really causes me a bit if discomfort. How could I never have heard or experienced of this beauty before? It truly is satisfying – the simple melding of a salty, sweet, umami filled broth soaking into the rice topped with tender, flavorful chicken thigh bits, softened and…
Tonight’s dish is a great dish for using leftover pasta, especially straight pasta like spaghetti, capellini, etc. And if you don’t have any leftover pasta? No sweat, just make a small batch while you crisp up the guanciale! This dish is based on a flexible ‘use what you have’ type of recipe but can be adapted to a planned meal easily enough. I used asparagus and red pepper for vegetables, which pairs wonderfully with eggs and pasta. Just think, this dish is just out of the ordinary to give you something new to enjoy for dinner… or brunch! Give it a try and adapt it to suit your pantry and tastes. I am confident you will enjoy the results! Save Print…
For many years on Christmas morning I have enjoyed eggs benedict for breakfast. Of course, I enjoy drinking a mimosa or two with said breakfast. There is something so satisfying to this dish – crunchy toasted English muffins, salty slightly sweet Canadian bacon, and silky poached eggs draped in a velvety lemony hollandaise sauce spiked with a light dusting of paprika. This time I tried a new technique for poaching the eggs (i.e. I used my Anova immersion circulator to cook the eggs sous-vide) and to be honest, I need a bit more practice with this technique to cook the eggs exactly the way I like them. But I will share with you the pictures of the results. I think you will find them appetizing and…
Have you ever considered how versatile the omelette is? From a simple cheese omelette to any combination of ingredients, this often overlooked breakfast dish is easy and satisfying – especially when cooked in in butter that browns ever so lightly imparting that additional flavor to the eggs. Here is my take on the simple omelette… let’s get cracking! Save Print Brown Butter Cheese Omelette Prep time: 5 mins Cook time: 2 mins Total time: 7 mins Serves: 1 Ingredients 2 large eggs or ½ cup egg substitute ⅛ cup cream 1 tsp Tabasco sauce pinch of salt a few grinds of black pepper 2 tsp butter ¼ cup shredded cheese, plus 2 tbsp reserved dried parsley (optional) Instructions Heat a…
Today it is just a picture post… cheesy over easy eggs, hash browns, and bacon…