arabic desserts: Eggs

Showing posts with label Eggs. Show all posts

Spinach Open Face Egg Sandwiches

This was a filling, delicious and easy breakfast to make. We enjoyed it as something different than our traditional breakfasts of granola or waffles, and our guests enjoyed it too.

Wholesome honey oat bread, fried Canadian bacon, topped with cheesy garlic eggs and spinach. Yum-o.

Spinach Open-Face Egg Sandwiches – Adapted from The Live-In Kitchen

Ingredients

1-2 C fresh spinach, washed and trimmed
2 oz. White Cheddar Cheese, shredded
~6 eggs
2 T milk
Salt & Pepper, to taste
1/2 T butter
1 tsp. minced garlic, divided
1/4 C Panko Bread Crumbs
Parsley
Whole Wheat Bread {Honey Oat recommended}
~8 pieces of Canadian Bacon

Directions

Lightly grease a 9x9 glass baking dish. Line the bottom with the fresh spinach and top with a handful of white cheddar cheese.

Crack open the eggs over the top of the spinach layer. Use a knife to slit the yolk for each egg. Season with salt and pepper and 1/2 tsp. minced garlic.

Then, drizzle over 2 T milk or half and half. Top with remaining cheese.

Bake the casserole at 400 degrees for 15-20 minutes until eggs are set.

Meanwhile, melt the butter in a medium skillet, adding in garlic and stirring until fragrant. Add in the bread crumbs and sauté until lightly browned.

When the eggs are set, remove from the oven and top with the bread crumbs.

Fry up the Canadian bacon, toast your whole wheat bread (1 slice of each per person).

Assemble the sandwiches by placing the Canadian bacon on top of the bread, and a slice of eggs on the top.

Serves 6-8. Sandwiches are best made up fresh the day you plan to eat them.

Enjoy!

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Crockpot Breakfast Egg Casserole

While on vacation, I decided to try a new breakfast recipe.

Feeding 10 adults, all very hungry in the morning, and trying a new recipe?!

I know.

I’m a bit crazy.

But, I knew the basis of the recipe came from a trusted source: Tiffany of Eat at Home. I found her slow-cooker breakfast casserole recipe and thought I could easily modify it for our dietary needs.

So, the night before I prepped the breakfast and the first family up with a baby popped the crockpot in and turned it on to high for 4 hours.

When the rest of us woke up, breakfast was ready.

And, it was delicious.

Crockpot Breakfast Egg Casserole – Adapted from Eat At Home
Serves about 10-12.

Ingredients

50-60-oz of shredded potatoes/hashbrowns
12 eggs
1 C milk
16 oz. frozen broccoli
2-3 medium bell peppers
1 medium sweet onion
4 oz. shredded Colby Jack cheese
Salt & pepper, to taste

Directions

Begin by slicing the bell peppers into thin strips. Slice the onion into rings and then in half. Saute the peppers and onions in a bit of olive oil until crisp tender. Better yet, plan to use leftovers (that’s what we did on our vacation; I tossed in the leftover fajita fixings). You can easily use peppers, onions, mushrooms, zucchini, asparagus, tomatoes, etc!

Lightly grease a 6 quart crockpot with olive oil spray. Place 1 package (about 30 oz) of shredded potatoes in the bottom of the crockpot. We used a brand of frozen shredded potatoes that contained only potatoes!! You could also make up your own hashbrowns for this dish.

Layer half of the broccoli and veggies over the top.

Top with half of the remaining potatoes. Then, layer the remaining veggies over the top. Top off the crockpot with the remaining potatoes.

Cover and refrigerate overnight.

Remove from the fridge and place inside the crockpot. Meanwhile, beat 12 eggs together and season with salt & pepper. Add in 1 C milk and stir well.

Pour the egg mixture over the potatoes.

Top with shredded cheese.

Cover and cook on high for 4 hours.

Serve warm.

**Note: you can prepare the whole thing the night before, and cook on low all night long for 8 hours.

Enjoy!

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Mom’s Old Fashioned Potato Salad

Every summer I look forward to my mom’s potato salad.

She got the recipe from the best man in my parents’ wedding (well, his wife, actually). It’s been a family favorite as long as I can remember.

Mom’s Old Fashioned Potato Salad – From the Braunwarths

Ingredients

1 1/2 T sugar
1 1/2 T vinegar
1 T mustard
1 tsp. salt & pepper (more or less, to taste)
3 T mayo (we use olive oil mayo)
3 T whipping cream
1/2 C chopped onion
1/2 C chopped celery
1/2 C chopped red or green bell pepper
2-3 hard boiled eggs, chopped
4 C diced potatoes
3-4 sprigs of chives, chopped

Directions

Begin by peeling and dicing potatoes, until you have about 4 C. Cubed potatoes or sliced potatoes (about 1/4-1/2 inch thick) cut into quarters work well. We’ve been using the Yukon Yellow Gold potatoes recently and they have been very tasty in this potato salad. Boil the potatoes in well-salted water until tender. Drain. Cool.

Meanwhile, finely chop the onion, celery and red bell pepper until you have about 1/2 C of each. If you are like me and need to eat “cooked” veggies, blanch the veggies in boiling water for 2-3 minutes, and then chill in ice water. Drain and pat dry. Then, add the veggies to a large refrigerator safe, covered bowl. If you don’t need to cook the veggies, than just add them immediately to the bowl.

Combine the 1 1/2 T sugar and vinegar in a smaller bowl. Stir well. Add in 1 T mustard, 3 T mayo and 3 T cream.

Peel and chop the egg. To make the salad healthier, use three eggs – but only use the egg whites from each egg.

When potatoes are cooled, add them to the bowl with the veggies. Stir well.

Pour the vinegar sauce over the top. Stir well.

Stir in the chopped hard boiled eggs and chives.

Season with salt & pepper.

Enjoy!

**Note: If you don’t like celery, omit and use all bell peppers. If you don’t like bell peppers, omit and use all celery!

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Fajita Pie with Tortilla Crust

For those of you long-time readers of Finding Joy in My Kitchen, this fajita pie recipe likely comes as a surprise. We don’t eat a lot of Mexican-type foods here as Frog Prince is not a big fan of cilantro, salsa or black beans.

But, all that aside, Frog Prince enjoyed this dinner quite a bit.

In fact, he said I could make it again, even with the black beans!

Even better - this dinner was so simple to put together and it was in the oven in less than 10 minutes!

I need more go-to dinners like this one for nights that just don’t work out as planned. Having this one on the list is a nice change from our traditional rice cooker mac and cheese, or quick spaghetti.

Hope you find this dinner quick and enjoyable too.

Fajita Pie with Tortilla Crust – Adapted from My Biscuits are Burning

Ingredients

1 (10-inch) burrito sized tortilla; or 2-3 fajita sized tortillas
1 medium bell pepper, orange, red or yellow
1/2 medium green bell pepper
1 T minced onion
1 medium tomato
1/2 C black beans
1/2 tsp. paprika
1/4 tsp. chili powder
4 oz. cheddar cheese
2 eggs
3/4 C white whole wheat flour
1 tsp. baking powder
1 C milk
salt & pepper, to taste
1/4 C finely chopped spinach

Directions

Begin by lining the bottom of a lightly-greased 9-inch pie plate with your tortilla(s). If you have smaller sized tortillas, just use 2-3, torn in half to fill the bottom of the pie plate and slightly up the sides.

Finely chop 1 medium bell pepper (colored), 1/2 medium green bell pepper, and 1 medium tomato.

Toss with 1 T minced onion and some pepper.

Add in 2 oz of cheddar cheese, shredded. Stir well.

Spread the mixture on the bottom of the tortilla-covered pie plate.

Arrange black beans over the top.

Sprinkle with paprika and chili powder.

In the same bowl, mix together 3/4 C white whole wheat flour with 1 tsp. baking powder. Stir well. Then, add in 1 C milk and 2 eggs. Whisk well until blended. Add salt and pepper, a few dashes of each.

Add in finely chopped spinach.

Carefully pour the milk mixture over the veggies in the pie plate.

Top with remaining 2 oz of cheddar cheese, shredded.

Bake at 450 for 25-27 minutes until center is set and cheese is browned.

Allow the tortilla pie to sit for 5 minutes before serving.

Serve with salsa, if desired.

Enjoy!

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Ingredient Spotlight: Eggs

This week we are featuring eggs for our Ingredient Spotlight!

Here are some of my favorite egg-based recipes -

Deviled Egg Salad Sandwiches

Berry Puffed Pancake

Christmas Eggs

Freezer-Friendly Omelet Breakfast Sandwiches

Bacon & Egg Grilled Cheese

Chicken & Spinach Quiche

What are your favorite egg-based recipes? Share your recipes over at Eat at Home.

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Egg Salad Sandwiches {two ways}

Making egg salad is the fastest (and in my opinion, tastiest) way to use up leftover hard boiled eggs from Easter.

This year, I tried a new twist on my family favorite recipe: using Greek Yogurt. I loved it. Made for a tasty and healthier sandwich.

We also tried a deviled egg style egg salad – yummy! All we added was a little dried mustard and a pinch of sugar.

Egg Salad Sandwiches

Ingredients

6 hard boiled eggs
2-4 T Plain Greek Yogurt (not vanilla)
1 T Olive Oil Mayo
Dash of paprika
Pinch of salt & pepper
Optional: celery seeds, finely diced celery or red bell pepper
For deviled egg style: 1/2 tsp. dried mustard, and a pinch of sugar
Sandwich Bread (we recommend this whole wheat sandwich bread)

Directions

Begin by peeling your hard boiled eggs. Rinse eggs with cool water once peeled. Then, slice the eggs in half. Remove the yolk from 3 of your eggs. (Note: you can leave all your yolks in to make the sandwich, but I prefer them with more egg whites than yolk in my sandwich).

Finely chop your eggs. You can do this by hand, or use a food processor/chopper to accomplish this. I’ve done it both ways and the food chopper sure is easy!

When chopped, add in 1 T mayo (we love the kind that is made with olive oil), and 2 T of plain Greek Yogurt (we used Fage).

Season with a pinch of paprika, salt and pepper.

Stir.

If more moisture is needed, add in more Greek Yogurt, 1 T at at time until desired consistency is reached.
If you wish for more of a “deviled egg” style egg salad, then add in 1/2 tsp. dried mustard, along with a pinch of sugar.
Finally, if desired, add a pinch of celery seed, 1/8 C diced celery or 1/8 C diced red pepper.