Posts tagged ‘eggs’

Egg, Ham, & Spinach Hashbrown Casserole

I know I’ve mentioned I like egg dishes before. But really, they never get old! And there’s so many variations!

Quiches! Stratas! Frittatas!

Let us not forget, though, the mighty breakfast casserole!
So many things you can add, and all delicious.

I made mine a hashbrown casserole with onion, spinach, and ham added with the hashbrowns, cheese sprinkled over the top, and then beaten eggs and milk poured over everything and baked. Lovely.

Don’t think you can only serve this for breakfast/brunch. Like all those lovely egg dishes, I strongly believe they’re good for any meal. I served mine for dinner with a tossed salad. I say, go for it.

Egg, Ham, & Spinach Hashbrown Casserole

(serves 4)

  • 3 large russet potatoes (or frozen hash browns)
  • 2 Tbsp. olive oil
  • 1/2 onion, diced
  • 1 – 2 cloves minced garlic
  • 1 c. diced ham
  • 1/2 bag (6 – 7 oz.) fresh spinach
  • 1 c. shredded colby jack cheese (or the shredded cheese of your choice)
  • 4 – 5 large eggs
  • 1 c. milk or cream
  • salt and pepper
  1. Pre-heat oven to 360° F.
  2. If using frozen hash browns, cook according to package instructions. If using fresh potatoes, peel, wash, and grate potatoes. Add olive oil to a large skillet over med-high heat. Place grated potatoes in an even layer in skillet. Cook until browned on one side, then flip and cook on the remaining side until golden brown. Season with salt and pepper. Place hashbrowns in a sprayed 3 quart, rectangle baking dish. Return skillet to heat.
  3. Turn heat down to medium. Add onion and garlic, and saute for 3 minutes. Add spinach and ham, and continue cooking until spinach wilts. Remove from heat.
  4. Sprinkle half the cheese on top of the hashbrowns. On top of that, spread the onion spinach mixture in an even layer, then sprinkle the rest of the cheese on top.
  5. In a bowl, whisk the eggs and milk (or cream) together. Season with salt and pepper, then slowly pour the egg mixture over the casserole so that everything is evenly covered.
  6. Bake, uncovered, for 45 minutes, or until top is golden brown, and the egg is completely cooked. Let cool 5 – 10 minutes before cutting and serving.

 

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September 26, 2012 at 11:55 am Leave a comment

Breakfast Pizza

If you’re like me, then the idea of cold, leftover pizza is a horrifying thing.

But we all know people who’ve done it. Even more terrible, people who ate it, and enjoyed it. *collective gasp*

Do not fear the title of this post, fair readers, as I would never suggest you commit such a vile act against our lovely delicious friend, the pizza, such as eat it when it’s a day old and cold.

Instead, I’m suggesting you make a special pizza, just for breakfast (or brunch, or whenever the heck you want), using common breakfast foods: scrambled eggs, breakfast sausage, cheese etc.

Yes, my friends. Enter, The Breakfast Pizza.

I wasn’t a believe either until recently, when I tried this delicious bit of breakfast-y pizza heaven, but oh, it’s good. Like, really good.

The key to breakfast pizza, however, is to have pre-made pizza dough, ready to go. I usually make extra whenever I make a batch of pizza dough, and then freeze the extra in personal pizza size. That way, I can just get out a de-frosted (take it out of the freezer and stick it in the fridge the night before you need it) ball of dough whenever I want a quick pizza, roll it out, throw on some toppings, bake it, and have me some pizza. Good times guys, good times.

For this pizza, I spread a little sun-dried tomato pesto on the dough instead of sauce, but if that’s a bit too much in the morning for you, you can just brush a little olive oil on the dough instead. Do whatever sounds tasty to you.
Also, I used ground turkey sausage, scrambled eggs, mini tomatoes, and spinach as toppings for this pizza, but again, don’t limit yourself to just those. Try additional or different toppings. Crumbled bacon or diced ham would be great too, and even hash browns or sauteed mushrooms would be yummy. Let loose and add whatever floats your boat. That’s the great thing about pizza.

Breakfast Pizza

(makes 1 large pizza)

  • 1/2 batch of pizza dough
  • 3 Tbsp. sun-dried tomato pesto (or 1 Tbsp extra virgin olive oil)
  • 1 c. shredded mozzarella cheese
  • 1/2 c. shredded cheddar cheese
  • 1/2 lb. ground breakfast turkey sausage
  • 3 eggs
  • 1/2 c. mini tomatoes, sliced in half
  • 5 oz. fresh spinach (or a couple large handfuls)
  1. Pre-heat oven to 425° F (220° C). Spray a large pizza pan/stone or baking sheet.
  2. Heat 1 Tbsp. olive oil in a skillet over medium high heat. Add sausage and cook until browned and crumbly. Add spinach and cook until wilted. Add eggs and cook until scrambled. Add tomatoes, season everything with salt and pepper to taste, and remove from heat.
  3. Roll out dough to desired size, and place on pan. Spread pesto (or olive oil if using) evenly over dough, leaving 1/2″ – 1″ along the edge.
  4. Spread mozzarella cheese over dough, add the toppings, then sprinkle the cheddar cheese on top of everything.
  5. Bake pizza 20 minutes, or until the crust edges are golden brown. Cut into slices and serve immediately.

 

August 30, 2012 at 2:09 pm Leave a comment

Waffles with Roasted Sweet Potato, Ham, and Gorgonzola Cheese

It’s a long name, I know.

Actually, the full name today’s recipe is “Savory Waffles with Roasted Sweet Potato, Ham, Gorgonzola Cheese, and Browned Sage Butter”. That seemed a bit excessive though, so I left out the browned sage butter and savory part.
Trust me though, the long name is worth it. These waffles rock.

It all started at Starbucks. Hisa and I somehow started discussing waffles (go figure), and then we started talking about what make good savory toppings for waffles. This is one that I came up with, and it sounded so good, I ended up making it for dinner later that week.

These waffles exceeded my expectations in the best way. They’re really, really good. They’re regular waffles topped with roasted sweet potato, green onions, diced smoked ham, crumbled Gorgonzola cheese, topped with a fried egg (although a poached egg would be great as well), and then lightly drizzled with browned sage butter.

The flavors complement each other wonderfully. The sweetness of the roasted sweet potato is fantastic paired with the tangy Gorgonzola cheese. The smoked ham adds a wonderful depth to it, and the browned sage butter pulls it all together in the best way possible. Hisa and I were both surprised at just how good these were.

These waffles would be great for breakfast, brunch, lunch, or dinner, but I think they would be particularly great for an elegant brunch.
If you’re tired of the same old waffles with syrup, and want to try something different, give these a try.

First, peeled and cut one regular sweet potato into cubes. Drizzle lightly with extra virgin olive oil, and season with salt and pepper. Mix it up a bit so everything is well coated, then bake in a 350° F oven for about 20 minutes, or until tender.

Dice several green onions (or chives) and ham. Cook them in a skillet together over medium heat for 3 – 4 minutes. You don’t need to add any salt, as ham has enough salt in it.

Mix up your favorite waffle batter, and make your waffles like normal. I don’t add any sugar to my waffle batter, but if you do, you should probably leave it out for these.
While your making your waffles in your waffle maker, fry or poach an egg for each person.
Also while your making the waffles, melt some butter in a small saucepan over medium heat. Add fresh sage leaves, if you have any, or dried sage if you don’t. Gently cook the butter until it turns brown (don’t cook it on too high heat or it will burn!). Remove from heat and remove the fresh sage leaves if you used them (leave in the dried sage if you used that).

To assemble, put two waffles on each plate. Spread some of the roasted sweet potato onto to the waffles, and then some of the ham and green onions. Sprinkle the crumbled Gorgonzola cheese on top.

Place the fried or poached egg on top of everything, and then drizzle a small amount of the browned sage butter over everything. Sprinkle a little bit of dried parsley on top (optional), and serve.

Yum.

Savory Waffles with Roasted Sweet Potato, Ham, Gorgonzola Cheese, and Browned Sage Butter

(serves 4)

  • 1 large sweet potato, peeled and cut into cubes
  • 1/2 c. diced green onions (or chives)
  • 2/3 c. diced smoked ham
  • waffle batter (enough to make 8 regular waffles or 4 Belgium waffles)
  • crumbled Gorgonzola cheese
  • 4 eggs
  • 1/4 c. (half a stick) butter
  • 8 fresh sage leaves (or 1/2 tsp. dried sage)
  • dried parsley for garnish (optional)
  1. Pre-heat oven to 350° F. Place cubed sweet potato into a baking pan, drizzle lightly with extra virgin olive oil, and season with salt and pepper. Stir around so sweet potato is well coated. Bake about 20 minutes, stirring once or twice, or until sweet potato is tender.
  2. Add green onions and ham to a skillet over medium heat. Saute for 3 – 5 minutes, then remove from heat.
  3. Make waffles in waffle maker like normal.
  4. While waffles are cooking, melt butter in a small saucepan over medium heat. When melted, add the sage leaves (or dried sage). Continue to cook gently until butter turns brown in color (don’t cook on too high a temperature or for too long or butter will burn). Remove from heat, and remove the whole sage leaves (dried sage can be left in). Set aside.
  5. Fry the eggs sunny-side up or poach them.
  6. To assemble: Place 2 waffles (or 1 Belgium waffle) on each plate. Spread some of the roasted sweet potato onto to the waffles, and then some of the ham and green onions. Sprinkle crumbled Gorgonzola cheese on top. Place one fried or poached egg on top of everything, and then drizzle a small amount of browned sage butter over everything. Garnish with a little dried parsley (optional), and serve.

August 22, 2012 at 8:50 am Leave a comment

Sausage, Sun-dried Tomato, and Spinach Quiche

If there’s one thing I love, it’s a good quiche.

They’re so versatile and easy, yet delicious. Good for breakfast, good for lunch, good for dinner. A good quiche is hard to beat.

This is similar to a frittata I made a few weeks ago, but with sun-dried tomatoes instead of roasted peppers, and in quiche form.

I usually make my own pie crusts, but I’ve been buying pre-made crusts lately. Whole Foods has some really good ground spelt and whole wheat pie crusts in their frozen foods section. I especially like the ground spelt ones.

Feel free to use your favorite pie crust recipe for this quiche or buy a pre-made crust. It’s up to you. Do whatever floats your boat. We’re flexible around here.

One thing. While you can make quiche using all milk, it’s really good if you use half milk and half cream. The cream gives it a bit of lusciousness and depth of flavor that you don’t quite get with just milk. Don’t get me wrong, it’s still great with just milk, but if you’re looking to impress, add some cream.

 

Sausage, Sun-dried Tomato, and Spinach Quiche

(makes 1 quiche)

  • 1 pie crust
  • 1 Tbsp. extra virgin olive oil
  • 1/3 – 1/2 lb. Italian sausage (ground or links cut into slices; pork or turkey)
  • 1/2 onion, diced
  • 2 cloves minced garlic
  • 1/4 c. sun-dried tomatoes, diced
  • 2 c. fresh spinach
  • 1 c. shredded cheese
  • 4 – 5 large eggs
  • 1 c. whole milk (or 1/2 c. milk and 1/2 c. heavy cream)
  • salt and pepper
  1. Pre-heat oven to 360° F.
  2. Heat oil in a skillet over medium high heat. Add sausage and cook until almost completely browned.
  3. Add onion and garlic, and continue cooking for 2 – 3 minutes. Add spinach and cook until spinach wilts. Season with salt and pepper to taste. Remove from heat.
  4. In a large bowl, whisk eggs, milk, and cream (if using) together. Add a dash of salt and pepper.
  5. Place prepared pie crust on a baking sheet. In the crust layer half the cheese, the meat and vegetable mixture, and the rest of the cheese. Pour the egg mixture over everything.
  6. Bake, uncovered, 45 minutes, or until top of quiche is golden brown and the egg filling doesn’t jiggle when gently shaken.

August 21, 2012 at 10:37 am Leave a comment

Roasted Pepper, Italian Sausage, and Spinach Frittata

Did everyone have a good Independence Day?

We had a fun, although quiet day here. In the morning, we visited the San Jacinto Memorial. I didn’t know what the monument would look like, and I was surprised to see just how big it was. It’s a huge column (it lacks the pointy, pyramid-like top of an obelisk), and stands at 567 feet tall. That’s slightly taller than the Washington Monument in D.C. That’s pretty big, right? Inside, there was a small museum with the history of the area, important figures in Texas history, and of course the battle of San Jacinto.

I forgot my camera (naturally), so here are some pics from my phone.
I couldn’t get the entire monument in the picture, but here’s (most) of it.

 

Hisa standing at the base of the monument.

After leaving there, we visited the nearby Battleship Texas, built in the early 1900s. Unfortunately, we couldn’t get on the boat as it was closed for repairs, but it was still really cool to see. It had huge turrets on it. I can only imagine how loud it must of been when those things were firing.


I wonder if they had good earplugs back in the early 1900s?

In the afternoon, we went to the movies to see The Avengers (finally!). I’d been wanting to see this movie since it came out, so I was happy to finally get to see it before it left theaters. I was surprised to see how packed the theater was though! The movie has been out for so long, I thought the theater would be nearly empty, but it was packed! I guess that’s why it’s still in theaters… Anyway, I thought it was a really good movie. I love the smart-A-ness of Iron Man, but then I have a special place in my heart for smart-A’s, hehe. I blame my parents. 🙂

In the evening, we had hot dogs, coleslaw, and chips for dinner, with homemade vanilla ice cream and a peach crisp for dessert. My family has a tradition of making homemade ice cream on the fourth of July. My mom would always make some every fourth of July, usually a different flavor each year. This was my first time to make homemade ice cream (thanks for the ice cream maker, Mom!), so I went with a simple vanilla ice cream, but oh, it was so good. Happily, we have quite a bit left over (yay~).

 

I love egg dishes. They’re so simple, good anytime of the day, and you can basically put whatever you want in them. They’re also cheap to make! Like strata and quiche, frittatas are a great, easy egg dish to make, and take less time to make than strata and quiche, as you just cook it on the stove for a little bit, then pop it under the broiler for a few minutes to finish cooking.

As it will be going in the oven under the broiler, you’ll be wanting to use an oven-proof skillet to make this. A cast iron skillet is great for this, but any oven-proof skillet will do.

For this frittata, I added roasted red peppers, Italian turkey sausage, and spinach. But I’m sure you didn’t know that, what with the title of this post and all. Oh, and cheese. Don’t forget the cheese! Never forget the cheese!

Goes well with tossed salad and homemade bread. 🙂

Roasted Pepper, Italian Sausage, and Spinach Frittata

(serves 6)

  • 2 Tbsp. butter
  • 3 Italian turkey sausage links, sliced (ground sausage is fine, as is pork sausage)
  • 1/2 small onion, diced
  • 2 – 3 roasted red peppers, diced
  • 2 cloves minced garlic
  • 2 c. fresh spinach, chopped
  • 6 eggs
  • 1/2 c. milk, half and half, or cream
  • salt and pepper
  • 1 c. shredded cheese
  1. Preheat broiler.
  2. Add butter to a cast-iron skillet (or any oven-proof skillet) placed over med-high heat. Once melted, add the sausage, and cook until browned. Reduce heat to medium.
  3. Add the onion, red pepper, and garlic, and cook until onion turns translucent, 3 -4 minutes. Add the spinach, and cook until it wilts. Spread the meat and vegetables evenly around the skillet.
  4. In a medium bowl, whisk together the eggs, milk, and a dash of salt and pepper. Pour evenly over the mixture in the skillet. Push the egg mixture around with a spatula or wooden spoon for about 30 seconds, then let it start to set.
  5. Once the sides are set, but the center is still runny, sprinkle the cheese over the top. Place in oven, under the broiler until the egg mixture is set and the top is browned. Remove from oven, cut into slices, and serve.

July 6, 2012 at 8:40 am 2 comments

Asparagus and Ham Strata

A new recipe! Yay!

Sorry it’s taken me so long to get around to posting one! But what with moving…and then moving again… I’ve barely had time to even think about cooking anything new or post about it.

This is a dish I made several weeks ago and didn’t get the chance to post about it before the moving frenzy began.

If you’ve never had a strata, it’s a layered casserole consisting of bread, eggs, and cheese, usually with the addition of some kind of meat and/or vegetable. It’s quite similar to a quiche or frittata, except that it doesn’t have a pie crust, like quiche, and instead it has torn up pieces of bread in it.

It’s a really easy, but delicious dish, and honestly, it’s good anytime of the day. Even those times in the middle of the night when  you wake up ravenous, and you raid the kitchen thinking know one will ever know….but they know….they so know.

Feel free to substitute any vegetable of your choice for the asparagus. Broccoli, zucchini, spinach, and summer squash would all be great alternatives.
You can also add any kind of meat you want instead of the ham, or leave it out altogether.

Asparagus and Ham Strata

(serves 6)

  • 10 baguette slices (or 5 – 6 regular slices of bread), torn up
  • 1 lb fresh asparagus, cut into 1 1/2 in. pieces
  • 1 c. cubed ham
  • 1 c. grated cheese
  • 1 1/2 c. milk
  • 6 large eggs
  • 1/2 c. plain yogurt
  • 1 1/2 Tbsp. dijon mustard
  • 1 tsp. onion powder
  • black pepper
  • 1/2 c. heavy cream (optional)
  1. Pre-heat oven to 325° F.
  2. Bring a large pot of boiling water to a boil. Cook asparagus for 3 – 4 minutes, or until just tender. Drain and set aside.
  3. Grease a 3 qt. rectangle casserole dish. Spread half the torn up bread pieces in the bottom. Top with ham, asparagus, and cheese. Top with the remaining bread pieces.
  4. In a bowl, whisk together the eggs, milk, yogurt, mustard, onion powder, a dash of pepper (and salt if not using ham), and the cream. Pour evenly over the mixture in the casserole dish.
  5. Bake, uncovered, for about 60 minutes, or until egg is completely cooked and the top is golden brown. Let set 10 minutes before serving.

Mmmm, yummeh in my tummeh~

June 27, 2012 at 11:36 am Leave a comment

Oyakodon – Simmered Chicken, Onion, and Egg Over Rice

It’s turned chilly here since yesterday. It finally feels like November I would say. Coincidentally, yesterday was officially the first day of winter according to the Japanese calender. Despite the colder temperatures, it still doesn’t really feel like fall to me quite yet. More of a late fall feeling.

On a different note, Hisa and I decided to cancel our honeymoon trip to Thailand. If you’ve been watching the news, then you’ve probably heard about the horrible flooding that’s been going on there. It’s the worst flooding in Thailand in 50 years. It started up north, and has been gradually moving south. It finally hit Bangkok, and has pretty much gone from bad to worse, with no improvement in site.

Although the island in Thailand we were planning on spending the second half of our trip has not been effected by the flooding, we were planning on spending the first half of our trip in Bangkok. Plus, the international airport is in Bangkok, and in danger of being flooded as well.

We realized that there was a very good chance that if we went to Thailand, the airport could flood and close while we were there, consequently leaving us stuck in Thailand. We would then probably miss our flight back to the U.S., Hisa’s visa would expire, and we would have to do the whole visa process again <insert horrific blood-curdling scream here>. There is no way in heck I’m going through that visa process again, filling out all that paper work, paying all that money, making all those trips to the U.S. Embassy. Heck. No.

So, we decided it would probably be safer to cancel our trip. Instead, we’re going to be traveling in Japan. Neither of us has ever been to Kyushu (the large southern island of Japan), so we’re thinking of flying to Kyushu, and traveling back up north via bullet train, stopping at various cities along the way. It may not be as exciting as visiting a foreign country (I no longer consider Japan as a foreign country. It’s just home #2), but it’ll still be a lot of fun I think.

Oyakodon, is one of my favorite Japanese donburi dishes (donburi is basically something served on top of steamed rice).

“Oyako” translates as “parent and child,” and “don” is simply short for “donburi”. It’s called parent and child donburi, because it’s simmered chicken and egg on top of steamed rice. Get it? The parent is the chicken, and the child is the egg. … Is that kind of morbid? Maybe. But it’s still really good!

This is a very simple, but delicious and filling dish. The egg is usually added at the last minute, and the dish is served with egg only partially cooked, but if semi-raw egg grosses you out, or you don’t have access to very fresh eggs (U.S. supermarket eggs do not count), then you can cook the egg completely before serving it.

Heat a little oil in a skillet. Add one chopped onion, and one large chicken breast cut into bite-sized pieces. I like to add a little bit of carrot, cut up into matchsticks, but that’s not normally in oyakodon. I just like adding a bit more vegetable to the dish.

Cook everything over medium heat until the onion is translucent, and the chicken is almost completely cooked.

Add 2/3 c. bonito fish soup stock (Japanese dashi, or you can use veggie or chicken stock), 2 Tbsp. cooking sake, 2 Tbsp. mirin (sweet cooking sake), and 2 Tbsp. sugar. I actually added a little too much stock here, so yours will have slightly less liquid in it. Bring it to a boil, and then reduce to a simmer, and let simmer for about 5 minutes.

Add 2 1/2 Tbsp. soy sauce, and continue simmering for another 2 – 3 minutes.

Fill two deep serving bowls with white steamed rice (enough for one person in each bowl). In a small bowl, beat 2 eggs together. Slowly drizzle egg mixture over the chicken onion mixture, and turn heat to low.

Let egg cook briefly on a low heat. If you’re using very fresh eggs, turn off the heat when the eggs are not quite completely cooked, cut the mixture in half, and gently scoop one half into each bowl, on top of the rice. Spoon as much of the remaining liquid over each bowl as you want. You want some liquid to reach the rice, but you don’t want it soupy.

You can serve this with thinly sliced green onions on top, but as I don’t like raw onions (eww), I don’t.

Enjoy you’re chicken, onion, eggy, rice mixture of joy!

 

Oyakodon

(serves 2)

  • 2 servings of steamed rice
  • 1 onion, chopped
  • 1 large chicken breast, cut into bite-sized pieces
  • 1/3 c. matchstick carrots (optional)
  • 2/3 c. bonito fish stock (aka dashi) (or chicken stock or vegetable stock)
  • 2 Tbsp. cooking sake
  • 2 Tbsp. mirin (sweet cooking sake)
  • 2 Tbsp. sugar
  • 2 1/2 Tbsp. soy sauce
  • 2 large eggs, beaten
  • 1 green onion, sliced thinly for garnish (optional)
  1. In a medium sized skillet, heat a little oil over medium heat. Add onion, chicken, and carrot. Saute until onion is translucent, and chicken is almost completely cooked, about 5 – 6 minutes.
  2. Add bonito stock, sake, mirin, and sugar. Bring to a boil, then lower heat to a simmer. Let simmer until chicken is cooked through, about 5 – 7 minutes.
  3. Add soy sauce, and simmer for about 2 – 3 more minutes.
  4. Add steamed rice to two deep serving bowls.
  5. Turn heat down to low, and slowly drizzle beaten egg in evenly over the chicken mixture. Let cook briefly.
  6. When egg is almost completely cooked (but still partially raw*), turn off heat. Divide mixture in half, and gently scoop half into each bowl, on top of the rice. Garnish with green onion and serve immediately.

*If you do not have access to very fresh eggs, or you’re not sure if you’re eggs are fresh or not, I recommend you completely cook the egg before serving this dish. If you chose to serve the egg partially raw, you do so at your own risk. In Japan it’s quite common to eat raw egg in various dishes, but Japanese eggs are MUCH fresher than eggs in the U.S.

November 9, 2011 at 1:13 pm 2 comments

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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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