We followed this basic recipe: http://allrecipes.com/recipe/187850/egg-in-a-hole/ To make it healthier, we sprayed oil in a nonstick pan instead of using bacon grease. (Jan. 2018)
Tag: breakfast
Pasta frittata
We tried this Mark Bittman recipe for our leftover cooked pasta: https://cooking.nytimes.com/recipes/6791-pasta-frittata We first preheated the oven to 350. Our modifications: based on our pantry, we used 1 ½ cups leftover cooked rigatoni (which we cut into 1 inch thick diagonal slices), 2 Tbsp bacon (which we cut into matchsticks and browned separately), rendered bacon… Continue reading Pasta frittata
Overnight oats with amaranth seeds and apple
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1016109-rolled-oats-with-amaranth-seeds-maple-syrup-and-apple We tripled the recipe and julienned the apple instead of grating it. This requires overnight soaking but takes only 5 mins to cook. (Dec. 2017)
Orange-infused Greek yogurt cake
We used 2% Fage Greek yogurt and a 9” springform pan. We also used a neutral vegetable instead of olive oil. We also used the zest of one orange, but we may increase to two oranges for stronger citrus flavor. We found 50 mins was the right amount of baking time. Details here: https://www.askchefdennis.com/orange-yogurt-cake/ (Dec.… Continue reading Orange-infused Greek yogurt cake
Lemon-infused Greek yogurt bundt cake
We tried this recipe when we had a surplus of plain Greek yogurt. Details here: https://www.sugardishme.com/lemon-yogurt-pound-cake/ We forgot to add ¼ cup lemon juice to the batter, but the lemon flavor was still prominent and the texture pretty fluffy. This recipe calls for 1 cup butter and 6 eggs, so the cake is fairly decadent.… Continue reading Lemon-infused Greek yogurt bundt cake
Chinese-style savory french toast
We tried this Chinese recipe for savory breakfast: http://iamafoodblog.com/crispy-salt-and-pepper-french-toast-recipe/ It’s a good use of leftover sliced bread. Based on our pantry, we omitted the cilantro. We also found that for four pieces of toast, we used 3 eggs and 3 Tbsp milk, and we adjusted the other seasonings accordingly. We cooked the egg-dipped bread in… Continue reading Chinese-style savory french toast
Cinnamon pecan swirl quick bread
Details here: http://www.bakeorbreak.com/2006/11/cinnamon-swirl-bread/ We found it tasty, but dense and quite crumbly. We served this with nonfat Greek yogurt with toasted walnuts and honey. (Oct. 2017)
Apple and cheddar grilled cheese breakfast sandwich
We made this using a Fuji apple from the orchard. Details here: http://iamafoodblog.com/sunday-brunch-apple-cheddar-grilled-cheese-recipe/We used a sandwich (panini) press (sprayed with oil) rather than grilling on the stove top. (Oct. 2017)
Challah french toast
We had leftover challah from Rosh Hashanah, so we tried this recipe from Ina Garten: https://www.google.com/amp/www.foodnetwork.com/recipes/ina-garten/challah-french-toast-recipe-1940960.amp Our modifications: first, for the dairy in the egg mixture, we used 1 cup low-fat milk and ½ cup Natural Bliss Creamer (cinnamon flavor). Second, we used large eggs instead of extra large. Consistent with Ina’s video, we combined… Continue reading Challah french toast
Guacamole breakfast sandwich
We loosely followed this recipe: http://damndelicious.net/2016/06/12/guacamole-breakfast-sandwich/ Our modifications: first, we used precooked bacon, which we microwaved for 1 min. Second, we made scrambled eggs (2 egg whites, 3 eggs, and a dash of milk cooked on low heat in a buttered teflon pan) instead of frying them. Third, we made guacamole (see http://piglettedc.tumblr.com/post/148260873751/simple-guacamole-recipe-here) but omitted… Continue reading Guacamole breakfast sandwich
Cooking Adventures 