eggs – Loving Food, Fashion, & Life

Prosciutto & Asparagus Strata

Posted on June 19, 2014 by LFFL

Made with multigrain bread, eggs, milk, white wine, dry mustard, fresh grated nutmeg, salt & pepper, extra-virgin olive oil, onions, leeks, minced garlic, asparagus, scallions, Virginia ham, Parmigiano-Reggiano cheese, fresh parsley, fresh mint, and lemon zest.

I’m not sure what the difference is between a strata, frittata, and quiche but they’re all the same to me—gunk baked inside some eggs. Once again, I used Virginia ham instead of prosciutto in this recipe.

And I really love those round doohickies of fresh nutmeg, too. I like those suckers so much better than the already-ground nutmeg. Talk about FRESH and POTENT stuff.

Layer onions, leeks, and garlic.

Layer with asparagus.

Layer the meat on top.

Sprinkle with cheese.

Bake till done.

Recipe for—Prosciutto & Asparagus Strata

So, if you have nothing else to do today, make a nice strata, frittata, or quiche of sorts and buy some fresh nutmeg just for the sheer fun of grating it.

Take-Away Life Lesson: Fresh nutmeg can be some powerful stuff.

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Scrambled Eggs With Tomato Bruschetta

Posted on April 8, 2014 by LFFL

Made with Italian bread, extra-virgin olive oil, salt & pepper, tomatoes, fresh basil, butter, eggs, and Pecorino cheese.

This was my first time making my own bruschetta and I absolutely LOVED it! This recipe also gave me a reason to bust out my grill pan as I hardly ever use it.

I had a good time making the grill marks on the bread. Then I got to spread all that tomato goodness across the top of it and finally feel all that love inside my mouth as I took my first bite. Crunch.

And to smell the fresh basil………..ahhhhhhh.

Char bread on a grill pan.

Tomato basil mixture.

Recipe for—Scrambled Eggs with Tomato Bruschetta

So, if you have nothing else to do today, try making your own bruschetta while having fun making grill marks along the bread.

Take-Away Life Lesson: Sometimes a grill pan can be more fun than you expect it to be.

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Ooooo—A New Hometown Cafe!

Posted on March 15, 2014 by LFFL

Baked goods at their finest.

Oh, I just LOVE when new little cafes pop up around town. I had the fortunate pleasure of being invited to a “Grand Opening” of this new cafe in town. Meaning FREE FOOD for the invitees. O-kaaaay! Who am I to turn down a free meal?

I just happen to know the manager who will be running this little shindig called Corner Bakery Cafe. The place is marvelous and I could not possibly speak enough about the baked goods that I saw through the glass case as my eyes got bigger and bigger.

Egg Scrambler with potatoes, toast, and muffin.

French Toast with bacon and fruit.

Egg Scrambler made with eggs, applewood smoked bacon, tomatoes, green onions, cheddar cheese, and avocado; served with potatoes, toast, and a cinnamon muffin.

French Toast made with cinnamon-swirled brioche bread baked in vanilla custard and a side of maple syrup; served with applewood smoked bacon, and fruit.

I was offered the chance to come to either breakfast, lunch, or dinner and I chose to go early morning to breakfast. My, my, my—how I just LOVED my egg scramble. That sucker was amazingly good. I’m definitely going back for another helping of that at some point.

Why do all of these hometown cafes have to be so good? I mean, now we’re talking this makes the THIRD different cafe I will now be shuffling back and forth to. All three of them literally make a big triangle in my city—or at least a funny looking shaped triangle, but a triangle nonetheless.

They are spaced country miles apart from each other—which doesn’t help ME any! Who’s bright idea was this? I don’t understand why they can’t all be right next door to each other to make MY life easier.

So, if you have nothing else to do today, search high and low for new cafes/hometown diners opening up in your part of town and give them a try. You just may discover some new deliciousness in your part of the world.

Take-Away Life Lesson: Running around between three different cafes in town spaced miles and miles apart from each other is a lot of work—but someone’s got to do it so it might as well be you.

A Vegetable Frittata To Love

Posted on March 7, 2014 by LFFL

Made with zucchini, red bell pepper, yellow bell pepper, red onion, olive oil, salt & pepper, minced garlic cloves, eggs, half-and-half, Parmesan cheese, butter, scallions, and Gruyère cheese.

This was a lovely and fancy breakfast and there were plenty of leftovers for the next few days. Zapping a serving inside the microwave each day was all it took for me to have some scrumptiousness in my mouth in no time at all.

Chopped vegetables ready for baking.

Then pan sautee the vegetables.

Add eggs.

I love looking at all the pretty colors in food dishes. It makes for an appetizing meal.

It was great to not have to think about what I was going to have for breakfast each day. A wedge of this loveliness piping hot from the microwave and I’m ready to roll.

Recipe for—Roasted Vegetable Frittata

So, if you have nothing else to do today, make yourself a frittata and load it up with all kinds of goodies.

Take-Away Life Lesson: You really can pretty much throw just about anything into a frittata and make it your own. And there you have breakfast for a few days.

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Eggbert's Sunriser—A Hash Brown Goulash

Posted on March 1, 2014 by LFFL

Made with frozen diced hash browns, frozen steak fries, canola oil, salt & pepper, butter, onion, green bell pepper, red bell pepper, diced ham, sharp cheddar cheese, eggs, and salsa.

This was a big pile of goulash with a little bit of everything thrown into it—or so it seemed. I don’t think it really mattered what you put into this.

Once again, I must say—this would have probably tasted SO much better had I made my own hash browns from scratch instead of using the frozen store-bought kind that the recipe called for. I mean, I just followed recipe directions and, soon after, regretted getting the frozen variety.

I thought this was a pretty good dish for goulash, but “real” potatoes would have made a BIG difference—I know for a fact.

Melt the cheese in the oven.

Cook the steak fries.

Cook the hash browns.

Sautee the veggies & ham.

Top with shredded cheese.

Cheese melted.

And although a jalapeño is optional for this recipe, I did buy one just in case I wanted to use it. I’m not a spicy foods girl so I was reluctant to even bother with it. As I sliced the jalepeño, I made the mistake of chopping a teeny tiny part and tasting it. That was a HUGE MISTAKE!!! And I mean HUGE!

I didn’t realize my tongue and lips were going to burn for an eternity while I sucked ice cubes, drank milk, soaked cotton balls in milk and put them on my tongue, and everything else I could think of to put out the fire—OH THE MISERY!! Why would I think a piece of jalapeño THAT tiny would burn the dickens out of my mouth?!

Needless to say, that darn jalapeño went straight to the garbage and never made an appearance into the recipe or my LIFE ever again!

Once you’re done with the goulash, make some eggs to your liking and top the goulash with the eggs and some salsa.

Recipe for—Eggbert’s Sunriser

So, if you have nothing else to do today, try your hand at some hash brown goulash with some fresh potatoes.

Take-Away Life Lesson: NEVER pop a raw jalapeño piece into your mouth to taste it no matter how tiny of a piece it is unless you have about 30-45 minutes to set yourself on fire.

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A Deluxe Breakfast Bake

Posted on February 2, 2014 by LFFL

Made with garlic & cheese croutons, cheddar cheese, ham, eggs, milk, ground mustard, cream of mushroom soup, frozen hash browns, paprika, and pepper.

So I tried a breakfast bake that actually looked and sounded better in the food magazine than it actually did in real life. Well, I guess it looked just fine but the taste was just so-so. It wasn’t bad, but it wasn’t as fabulous as I would have liked.

Needless to say, this won’t be staying around for my recipe binder. It was good enough that I was happy I had something to eat all week. It was just fine, but it didn’t have that “wow” factor. You know?

The croutons

Ham & cheese

Add the egg mixture

Spread the cream of mushroom

Top with shredded hashbrowns

And don’t get me started on frozen hash browns vs. freshly shredded potatoes. Talk about a taste difference! There is clearly a difference, people.

Recipe for—Deluxe Breakfast Bake

So, if you have nothing else to do today, try making your own breakfast bake putting your own little spin on it and concocting it your way.

Take-Away Life Lesson: Try using fresh potatoes where a recipe calls for frozen hash browns. I bet it’ll make loads of difference just with the potato taste alone.

More Fun Times At That Newfound Diner

Posted on December 1, 2013 by LFFL

French Toast made with thick sourdough bread dipped in a secret batter, topped with butter, powdered sugar, and maple syrup.

How can you not love three thick pieces of buttery goodness French toast?

Ranch Wrap

Wrapped Up

Ranch Wrap made with fried chicken, avocado, bacon, tomato, ranch dressing, Jack & cheddar cheese, and a spring mix wrapped in a garlic-herb tortilla.

Wrapped Up made with egg whites, turkey, avocado, mushrooms, and Jack cheese wrapped in a spinach tortilla; served with salsa and fresh fruit.

Fried Chicken Salad

Chicken Salad Sandwich

Fried Chicken Salad made with fried chicken, chopped romaine, tomatoes, Jack & cheddar cheese, onions, cucumbers, bacon, egg, croutons, and ranch dressing; served with a muffin.

Chicken Salad Sandwich made with chicken salad, tomatoes, lettuce, and cheese on a croissant; served with fries.

So, if you have nothing else to do today, keep going to your favorite diner till you’ve tried everything on their menu at least once.

Take-Away Life Lesson: There’s nothing wrong with having found a new little diner as your second home.