Tag Archives: Eggs

One Meal Becomes Another

I’m not gonna lie to you, folks. Sometimes I make dishes that suck. I’m still not incredibly skilled in seasoning, unless it’s a no-brainer like lemon and rosemary, or tomato and basil. So when I threw together the contents of my fridge in the form of pasta, cherry tomatoes, cooked spinach, and olive oil with a little salt and pepper, it was… bland. Real bland. And when I eyed the leftovers the following day, I wondered what to do. And then it hit me: frittata.

Seriously, mixing leftovers with eggs and cheese and baking it in the oven is the answer to all my leftovers. Random veg in the crisper? Eggs, cheese, bake. Bland pasta? Eggs, cheese, bake. Half a roasted chicken breast and some fried potatoes? Eggs, cheese, bake. Chocolate cupcakes with raspberry frosting? Eggs, cheese, bake. SIKE. Who has leftover cupcakes?

On the menu:
Macaroni frittata with tomatoes, spinach, and parmesan

What you’ll need:
Leftovers – really, anything that is already cooked or can be eaten raw (i.e. fruits and veg) will work in this dish. Don’t be throwing raw chicken in there.
Cheese – I used parmesan because to me, tomatoes and spinach says “salty Italian” but maybe you have some cheddar, some swiss, a little block of goat cheese. Throw it in.
Veg – as I mentioned, I had cherry tomatoes and cooked spinach already in the failed pasta dish so I just mixed it in with eggs and a little milk, but maybe you have a chunk of red onion or some slices of yellow pepper, a handful of raw broccoli or half a zucchini. Whatever you need to get rid of.

I also added a little oregano to my concoction, poured it in a skillet, baked it all up for 20 minutes in a 350 degree oven, and had a deeeelicious dinner. Try it. You’ll like it!

[In other news, this dish is PERFECT and so easy for a brunch: cut it pie-style into slices and serve with mimosas, donut muffins, and a fruit salad]

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Happy Holiday Weekend!

I don’t know about you guys, but I am jonesing for a long weekend. And this one is especially spectacular because it’s Memorial Day weekend and it’s the OFFICIAL (drum roll pleeeeeease) beginning of summer! Prayers: answered.

This weekend, I’ll be eating a lot (I know, it’s terribly shocking) and to whet your palate, a few pictures of beautiful brunches inhaled calmly and daintily enjoyed last weekend.

Magnolia 6th Ave at 12th Street, Park Slope, Brooklyn, NY

On the menu:
French toast with real maple syrup
Lobster frittata with red bliss potatoes and an English muffin
Eggs benedict with red bliss potatoes
Coffee
Mimosas

Verdict: Love this place! Let me paint you a picture: my old friend, Kristy, and I met at Magnolia to catch up after almost two years of not seeing each other. So we needed some time… a lot of time. The staff was incredibly sweet, amazingly patient, and they didn’t even judge us when we ordered three full meals between the two of us. “Can we uh… have the French toast for dessert?” Our waiter grinned and assured us that “people do it all the time!” Thank you for lying, waiter friend.

Another thing that completely sold me on Magnolia was their banana bread basket served before the meal. Tucked inside a linen napkin were squares of moist, flaky banana bread (without nuts! wahoo!) that Kristy and I munched on before, during, and after our meals. I love when a New York restaurant serves bread and water immediately after you sit down, as if saying, “Hangover cures while you wait!”

Happy Memorial Day weekend, friends! Enjoy every sun-filled minute.

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Brunch in BillyBurg

Country Ham Biscuit

This was a weekend chock-full of amazing eats. So for the next three days, I’m going to regale you with stories of what I ate in a two day span. Prepare yourself. It’s a lot of food for one small lady, but I ate so I could report back to YOU. Seriously, you should be thanking me. And sending donations for a gym membership.

Egg 135 N. 5th Street, Williamsburg, Brooklyn, NY. Egg is a tiny white-walled hallway of a restaurant with a focus on Southern-style dishes. My lovely friend Sasha has been raving about this inexpensive brunch spot for months (“the biscuits! my GOD, the biscuits!”) so her sojourn into town from DC was a perfect excuse to make the trek to this neighborhood I otherwise steer clear of. Too much ironic-disheveled-Salvation-Army makes me itchy.

On the menu:
Eggs Rothko (easy-cooked egg in a slice of brioche, topped with cheddar, served with broiled tomatoes and kale)
Country Ham Biscuit (thick cut ham, fig jam, and cheddar on a country biscuit, served with grits)
Mimosas
French press coffee (NOTE: Egg serves each table its own French press; how swank is that?)

Eggs Rothko

Verdict: Hipsters, be damned, I am going back to EGG! Oh, the beauty of salty, thick-sliced ham paired with sweet fig jam and salty melted cheddar. I feel I have to discuss the filling and THEN the biscuit because they are magic alone and perfection together. Some might tell you I peeled away the top of the biscuit to save for later and eat slowly at the end of the meal with fresh raspberry preserves… but those people would be liars.

The wait at Egg will run you at least a half hour if you go during typical brunch hours, but it is worth the wait, my friends. Sasha did not tell a lie: the biscuits are to die for. Everything tasted like it was straight out of your Kentucky grandma’s kitchen: farm fresh, made on premises, and prepared with love. More than once my fellow diners and I cried out, “Man, that is SOAKED in butter!” But y’all know that’s just fine with me.

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The Green Wonder

Sometimes I have mundane things for dinner, and I think, is this worth posting? But if this grabs you:

… then maybe you might be interested in my hum-drum dinner. I am currently obsessed with everything to do with this green fruit, and I find myself ordering anything on a menu that has avocado in it. They have the good kind of fat (I know, right? Good fat?! Yes, please!), they add gorgeous color to any dish (okay, not ANY dish), and they have such a brilliant, smooth, creamy texture that I could just bathe in them.

But I won’t.

That would be weird.

Anyway… tonight for dinner I created a burger-less version of my favorite burger: swiss cheese, bacon, and avocado. This is amazing on a ground beef patty, but I used sliced smoked turkey (on sale at my local grocery) and it was divine. Way better than the spoiled potato salad I had for lunch…

…I don’t want to talk about it.

Are you an avocado lover? Here are a few more ideas of what to do with this peerless pitted pod of perfection.

… Sliced up and wedged between scrambled eggs and mozzarella in a tortilla for breakfast

… In the standard guacamole with salty chips and margaritas (avocado, chopped red onion, lime juice, and cilantro – easy as pie!)

… Blended with powdered sugar and lemon juice as frosting for a yellow or white cake (seriously!)

… Sliced up on toast with a sprinkle of lemon juice and coarse kosher salt

… Cut into chunks, add chunks of honey dew, sprinkle with lime juice, and use as a salsa for white fish or sauteed scallops

… Sliced up on crusty french bread underneath a layer of watermelon (I know, this is a weird one, but it is SO GOOD… I’m a texture girl myself)

A few tips when using avocados:

In any type of recipe, once you remove the meat from the skin and the pit, it will turn brown unless you add lime or lemon juice (notice all the above suggestions that are not immediately melted on a sandwich have lime/lemon juice in them)

A ripe avocado can be cut in half, around the pit, and twisted apart. Stick a sharp knife in the pit, twist, and it should pull right out.

To remove the meat from the skin: scoop with a spoon starting at the narrow end of the half, or for a VERY ripe fruit, peel away the skin (this is my favorite way because it preserves that smooth rounded appearance)

If you’re only using half an avocado at a time, you can leave the pit in the leftover half and it’ll help it keep longer in the fridge.

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Brooklyn is Burning

In most areas of the country, brunch is the meal between typical breakfast and lunch hours. In New York City, brunch is an all-out weekend booze fest during which you are encouraged to eat breakfast food between the hours of 6AM and 5PM and drink “breakfast cocktails” to excess. Needless to say, it is my favorite meal of the week.

This weekend was the first ridiculously beautiful, sunny weekend in New York and I soaked it up to the fullest by traveling to Carroll Gardens in Brooklyn where brunch is like a religion.

Cafe LULUc Located on Smith Street between Baltic Street and Butler Street, Carroll Gardens, Brooklyn. I can’t speak for Cafe LULUc in the winter, but in the warm spring and summer months, the front doors are completely open and the back patio is open, creating a sparkling sunny garden terrace vibe. Warm breeze and Latin music drifted through the cafe, the back tables on the patio surrounded a huge tree that sporadically and poetically dropped purple flowers from its branches, and the clientele is a mix of cool Brooklyn hipsters and gorgeous young families. I didn’t even mind all the babies in the vicinity of my table, and trust me… that’s saying something.

On the menu:
Eggs benedict, with french fries and a green salad
Scrambled eggs with smoked salmon, with french fries and a green salad
Mimosas

Scrambled eggs with smoked salmon

Verdict: Delightful. Eggs benedict is my go-to brunch dish and this did not disappoint. 9 out of 10 times when I order eggs benedict, the poached egg is borderline hard-cooked but these eggs were done PERFECTLY. The Hollandaise sauce was creamy and subtle, the accompanying french fries were thin and crispy, and the small side salad had a dreamy basil vinaigrette dressing that lightened everything up. The mimosas were $7 a piece, which seemed a little steep to me, but every meal on the menu was a bargain at under $10 so it all evened out. And after two “light on the orange juice” glasses of my most favorite breakfast cocktail combined with the steamy summer heat and a belly full of food, who cares how much they cost anyway? Not this girl. Not even a little.

I am also a fan of brunch because it’s technically lunch and after lunch you’re allowed to have dessert. So… I did.

Pistachio ice cream with bumblebee sprinkles

Sweet Melissa Cremerie, 276 Court Street, Brooklyn, NY. You know how sometimes when it’s hot out you eat your ice cream so fast (to keep it from melting, of course) that you can barely even taste it? No? Yeah, me neither. Anyway… this was delicious.

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Sunday Yummy Sunday

Breakfast is hands down my favorite meal of the day. Dinner is a close second, (followed by the “cold sandwiches suck” middle meal of lunch) but there is something about the sweet and savory meal that breaks the all-night fast that for me, really takes the cake. And when the rain outside is of Biblical proportions, I like to take to the kitchen in my pajamas and start the last day of the weekend with some good, good eats.

On the menu:
Goat cheese, mushroom, spinach, caramelized onion omelet
Homefries with peppers and onions
Crispy bacon
Orange juice

The omelet:
Serves 1

2 eggs
1 Tbsp milk
1/4 cup white mushrooms, slightly cooked over butter
1/8 cup caramelized onions* (see note)
1/8 cup cooked spinach
2 Tbsp goat cheese
salt and pepper to taste

Whisk together 2 eggs with a Tbsp of milk, salt and pepper. Pour egg mixture into a non-stick pan over medium heat. (NOTE: the non-stickness of your non-stick pan is integral. Your omelet will look TERRIBLE if it sticks. Use cooking spray if you need to). Rotate the pan so the egg spreads to all the edges of your pan. Once the omelet is almost entirely set, line up mushrooms, onions, spinach, and goat cheese in one line down the center of the omelet. Slowly fold one half of the omelet over the filling, repeat with the other side (like a tri-fold letter). Flip the omelet and cook for 2 additional minutes, until the egg is completely cooked through and the filling is heated.
*Note: caramelized onions are so easy to make because onions have a ton of natural sugar. All you have to do is thinly slice a Spanish onion and heat the slices in a frying pan for around 15 minutes, until the onion develops a nice golden color.

The homefries:
Serves 1

1 potato, cut into 1/2 inch cubes
2 Tbsp canola or vegetable oil
1/2 bell pepper, chopped
1/4 cup onion, chopped
salt and pepper to taste

Preheat oven to 375 degrees. Boil potato chunks for around 15 minutes, until you can stick a fork into one and it slides out easily. Drain potatoes. In a large bowl, toss potatoes with 1 Tbsp canola oil, and salt and pepper. Spread out on a baking sheet and bake for 30 minutes. Toss onions and peppers with canola oil and add to the baking sheet. Raise oven temperature to 400 degrees and bake potatoes, onions, and peppers for 15 minutes, until potatoes are crispy on the outside and the onions and peppers have softened.

After the meal I’m going to suggest a nap. Because the rain is still coming down, the smell of bacon still hangs in the air, and your bed is still warm with that perfect, disheveled mix of blankets, pillows, and rumpled sheets. And it don’t get no better than that.

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