Tag Archives: breakfast

Over Easy Made Easy

I can cook and bake up a storm. Mousse? Meringue? Muffins? I got it handled.

The one thing I cannot manage to do, to save my life, is flip over an egg in a frying pan.

Normally I try so hard to get it flipped so that the white actually cooks that I end up breaking it. It ends up looking less like a fried egg and more like a Salvador Dali painting.

Well, good news for people like me!

If you rub some olive oil in a muffin tin, crack an egg into it, and bake it at 350° for 12-15 minutes, you get a beautiful, non-accidentally-scrambled over-easy or over-medium egg! Or a “hard-boiled” egg if you give it another minute or two.

Chicks in a Tin

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Step One

Crack some eggs into an oiled muffin tin and add any spices or flavorings you choose! My favorite was the one with just an olive, honestly.

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Step Two

Bake them for anywhere from 10-15 minutes. The longer you bake, the harder the yolk gets, but be careful to make sure the whole white looks baked before removing them.
IMG_4386Step Three

Enjoy! Or save them and enjoy them later! They should keep for about day.

I’ll definitely be doing this a lot in the future to make breakfast when I have a little bit of extra time to bake these lovelies. If you don’t want to eat them plain, you can always use this as a very decorative way to serve an egg with a meal, or for a neat way to make a breakfast sandwich (if you have a cheat day and some English Muffins!).

-Dee

Source: Pinterest

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“Is Sausage Paleo?”

The answer is yes. So much yes.

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We’re still working on plating, as you can see. But with a little time we’ll be making food that’s both delicious AND pretty.

5-Egg Scramble

5 eggs, beaten and seasoned
1/2 of a turkey kielbasa, sliced
1/4 red bell pepper, sliced
1/4 green bell pepper, sliced
1/2 avocado
Dash of preferred hot sauce

Source: Luke

Add the kielbasa and peppers to a pan lightly covered with olive oil, and as soon as the peppers start to soften, add the eggs and cook until eggs are fluffy. 

Because we just cleaned out the fridge, we also used a little bit of leftover whole milk in the eggs in order to make them fluffy. Normally I would use coconut milk, but this was a special circumstance. 

-Dee