Greek Chimichurri and Eggs

The way you start your day is crucial to how your day will take shape.  Its so important to get some good fuel in your body.  Last week, I started my morning with a sunny-side up egg topped with a Greek-style chimichurri.  After I posted a photo of it, I had so many people ask me how I make such a perfect looking egg.  It got me thinking to what my secret was, and after a bit of thought I had no other answer than experience and practice. In truth, it took a long time before mastering a perfect egg.  After doing a bit of internet snooping, I saw so many references using oil, maybe water, butter, this or that.  Everyone has a different take on it.  The only thing I can share with you is my own take.   
And in my opinion, it all comes down to cracking your egg on a pan that has been heated to the perfect temperature.  If you put the eggs in a pan too hot, or too cool, your going to wind up with an eyesore.  When you crack the egg, you should see a change in color instantaneous with the clear whites hitting the pan.  I generally use a non stick pan with a little bit of melted butter to coat the entire bottom.  

TIPS:

- a lid can help control heat and cook the yolks.  If its too hot, no lid.  If you need the whites and yolk to cook, add the lid.

- add a few drops of water to your hot pan while the eggs are cooking.  The water will turn to steam, the steam gets trapped under the lid, and your egg yolk will develop a little cover while still remaining super runny inside.

- some sort of little plastic or rubber spatula/spoon.  I don't use metal because it can ruin the surface of the non stick pan.  You can take whatever utensil you decide on, and spread or polk holes in the egg white while it cooks.  This way, you can get uncooked whites to fall into this area, make contact with the pan, and cook faster.

I generally use a combination of, or any of the 3 tips above if I am not happy wight he way my egg is cooking.  Experience and practice will tell you which method is the best in whatever the situation you are in.  But truth be told, if you get the temperature right when first putting the egg on, you won't have to do anything more than watch it cook to perfection.


Greek Chimichurri

ingredients

1/8 cup of fresh oregano, finely chopped
1/8 cup of fresh parsley, finely chopped
1/8 cup of fresh thyme, finely chopped
1/8 cup of kalamanta olives, pitted and finely chopped
zest of one lemon, and it's juice
1/4 cup of olive oil or grape seed oil
1/8 cup of red wine vinegar
1 Tablespoon of pine nuts, crushed (optional)
Pinch of crushed red pepper (optional)
Kosher salt and pepper
Crumbled feta to garnish (optional) 

preparation

Mix all the ingredients in a bowl.  Top it your eggs, meat or fish! Enjoy!

Eggs in Purgatory. Uova in Purgatorio. Shakshuka.

Eggs in purgatory...

                 Uova in Purgatorio...

                                   Shakshuka....

                                                                 

Whatever you call this dish, it's easy to make, fool-proof and it tastes so good. 

It's my go-to as it is ready under 10 mins and a one-pot wonder.

Are you a health nut?

Watching your waistline?

In desperate need for the ultimate hangover cure?

Gluten-free?

Paleo?

Vegetarian?

Budget-conscious?

 I don't-know-how-to-cook type? 

or no-time-to-cook type? 

I got you covered! 

This recipe is probably the most friendly and forgiving recipe, to even the most brutal of home cooks, of any recipe that I have ever posted. I prefer to make it for a weekday breakfast or weekend brunch.  But it works as a lunch or a weeknight dinner too!  

Serves 2

ingredients 

1 Tablespoon olive oil 

1-2 garlic cloves, minced

1/4 teaspoon red pepper flakes 

2 cups of homemade marinara or 1 14oz can of organic diced tomatoes 

2 organic, cage-free or fresh farm eggs ( I only use fresh farm eggs) 

2 Tablespoons of freshly grated parmesan cheese

1/2 teaspoon freshly chopped basil 

Kosher Salt and Freshly ground pepper to taste

2 sliced of country bread (or bread of your choice)

preparation

Pour the olive oil into a cast iron skillet, add garlic and red pepper flakes, over medium high heat, cook, sitting often,  for about 1 minute. Pour in the tomatoes or marinara, season with salt and fresh ground pepper, bring it to a bubble so the liquid is hot enough to poach the eggs. 

Crack the eggs, sprinkle the grated parmesan cheese, and cover partially with a lid. Let it bubble for about 5 minutes. Be sure to keep an eye on it as you want the egg white set but the yolk still runny. 

Remove from heat. Place skillet on a trivet with a hand towel. Top with fresh herbs with basil, parsley or cilantro. You can also add  more parmesan cheese and salt and pepper according to your taste preference. Use bread of your choice to dunk into the goodness.  Enjoy! 

Baked Huevos Rancheros Tortilla Cups

When you love Mexican cuisine as much I do, huevos rancheros comes to the forefront as it has so many outstanding variations. Cinco de Mayo is one of my favorite celebrations, I wanted to share with you a fun, delicious, and simple Mexican breakfast idea.  It is a great dish and you can start your own Cinco de Mayo with these bites,  serve it for a brunch or shower, or mostly importantly, it's a great dish for a quick weekday breakfast.   I love that I can quickly prep this as I always have all these ingredients always on hand.  When I'm baking them, I hop in the shower, take my dogs for a quick walk, or take care of  any other morning chores.  That's why it is such an awesome dish.  My huevos rancheros isn't  a new recipe as  it has been featured  on The EveryGirl, but sans the tortilla. 

As I have lived in Cuernavaca, Mexico and spent a lot of time traveling through the  country, I became a tortilla connoisseur. Luckily, Chicago has the MOST tortilla factories in the world.  I buy my corn tortillas still warm, which indicates they were recently made and wrapped in paper with out any preservatives that plastic wrapped ones might have.  It's a world of a difference in flavor, smell, color, and taste.  When I get them my tortillas freshly made. I suggest to my fellow Chicagoans, Chicago "foodies", or Chicago Food Bloggers  to venture out and explore what my city has to offer in their international local markets in different neighborhoods. You will be surprised what you will learn about about cuisine and their ingredients spending time those markets. 

ingredients 

2-3 tablespoons olive oil, divided

Four 6″ flour or corn tortillas (I used a combination)

1 can of organic black beans, drained and rinsed 

1/2 teaspoon Tajin seasoning or  a homemade Mexican Seasoning

1-2 tablespoons fresh cilantro, chopped

4 fresh farm eggs

1/2 cup chihuahua cheese, shredded

Sea Salt and fresh ground pepper 

For garnish:   cilantro, green onions, pico de gallo & avocado AKA guacapico 
Optional: Chorizo, carne asada or pinto beans

Instructions

Preheat the oven to 350 degrees. Lightly brush the inner surfaces of four ramekins or muffin tin with olive oil.  Gently press each tortilla into each ramekin or muffin tin, I recommend warming the tortillas in the microwave first for 20-30 seconds. With a silicone brush, lightly brush the surfaces of the tortilla with the olive oil. In a large bowl, combine the beans, tajin or Mexican seasoning, cilantro and season with salt and fresh ground pepper. Spoon about a tablespoon of the black bean into each tortilla cup. Carefully crack an egg into the center of each tortilla cup. Lightly sprinkle the egg surface with cheese. Bake for 27-30 minutes, or until the whites of each egg are set.  Garnish with any of your favorite toppings, I recommend making my guacapico. Enjoy! 

How to make a perfect omelet: Spring asparagus, fresh herbs, red onion & Parmesan cheese

Do you ever wonder how your favorite breakfast spot serves up the most perfect egg omelet each time? With my easy tricks, you will master making fluffy and flawless omelets just like them.  When you feel more comfortable, you can experiment by adding sautéed veggies, different cheeses and even meats.  Leftover roasted veggies from dinner the night before make great additions to omelets the next morning.  For this dish, I used some leftover garlic roasted lemon asparagus. I prefer an open-face omelet and my husband likes to fold his omelet. What's in your favorite omelet? 

ingredients

2 large eggs (I use fresh farm eggs)
1/2 Tablespoon unsalted butter (I use grass fed butter)
1 Tablespoons grated Parmesan cheese
1 Tablespoon of chopped roasted asparagus spears (leftovers)
1 Tablespoon of fresh chopped fresh herbs such as chives, tarragon, oregano, basil & parsley (I used all of the above!)
1/2 Tablespoon of red onion, finely chopped (soak in cold water to mellow their bite) 
Sea Salt and fresh ground pepper
Olive oil

preparation

Make sure to prep all your ingredients chopped, grated, sautéed as omelet making is a quick activity.

In a medium bowl, gently beat the eggs add a couple pinches of salt and grinds of fresh ground pepper and set aside. Don't over beat your egg mixture.

Heat a small 8-inch nonstick skillet over medium high heat. After the pan has been heating, for about 3 minutes, add the butter coating the pan evenly. When the butter begins to bubble, add your eggs.  I usually turn down the heat to medium as I don't want to dry out my eggs if my pan is too hot.

Pour the egg mixture into the center of the pan and beginning tilting the pan to evenly spread the egg mixture on the entire cook surface. As the eggs are setting, gently stir them with a rubber spatula, pulling the set eggs up so to allow the  liquid to spread over the pan evenly without any gaps. This is called scrambling.Continue this scrambling as it allows the eggs to cook evenly. You want to cook the omelet until the bottom is set about 1-2 minutes.

Add your cheese and other ingredients. Make sure not to add too many fillings can prevent your omelet from folding shut.  Using a rubber spatula, loosen the edges of the omelet ant tilt your pan, letting gravity help you fold the omelet. I prefer my omelets round and not folded.  Gently side onto a plate. Serve immediately. Enjoy!

Here is a "his-and-hers" brunch at home. I love picking up breakfast sausage from The Butcher & Larder. 

Pesto and Prosciutto Breakfast Strata

My girlfriend, Carrie, invited me to her house for a Sunday "funday" brunch while the Bears were playing.  She's a talented home cook and I always look forward to her cooking more than watching football.  

For this get together, Carrie was serving a pesto and prosciutto breakfast strata, which she adapted from one of her favorite cookbook's, Colorado Colore: A Palate of Tastes.  This is a great brunch item for your guests and I would even recommend it as a go-to dish if you are planning a shower, holiday or any gathering. I promise it will be a hit!

adapted from Colorado Colore: A Palate of Tastes

ingredients

1 1/2 cup of organic whole milk
1/2 cup of dry white wine
1 loaf of day old French bread, cut in 1/2 inch slices
8 ounces prosciutto di parma, thinly sliced
1/3 cup of fresh dill,  finely chopped
3 tablespoons olive oil
1 pound Gouda cheese, smoked and shredded
3 large tomatoes, cut into 1/8 inch slices
1/2 cup of pesto
6 organic eggs, beaten
1 cup heaving whipping cream
Kosher Salt and fresh ground pepper to taste

preparation

In a medium-sized  mixing bowl, mix the milk and white wine together.  Take the sliced bread and dip it into the mixture until it is coated.  Squeeze the bread slices to release the liquid gently.
Take a 9x13 inch baking dish, coat it with nonstick coating spray, and begin layering the slices of bread overlapping. Next layer with the slices of prosciutto, dill, olive oil, cheese, pesto and tomatoes.  Set Aside.  In a mixing bowl, beat the eggs with salt and pepper until blended. Pour the egg mixture over and cover the layers in the backing dish.  Cover with plastic wrap and let it marinate in the fridge up to 10 hours.  Before baking it, let it stand for 30-40 minutes at room temperature.  Preheat your oven to 350 degrees, drizzle the heavy whipping cream over the strata and bake for about 50 minutes or until golden. Serve warm. Enjoy! 

The Everygirl Feature: 12 Simple Breakfast Recipes

Far too often in the mornings, we find ourselves rushing to the gym or the office or perhaps hitting snooze for a few more blessed minutes of sleep. And though breakfast is the most important meal of the day, we’ve all been guilty of making the excuse of not having enough time. Instead, we’ll grab a blueberry muffin or fruit-filled pastry from the local coffee shop out of convenience, or even worse, skip breakfast all together.

Yet, breakfast doesn’t have to be stressful, time consuming, or expensive. With just a bit of preparation and simple, affordable ingredients easily found at the local grocery story, breakfast can become an enjoyable and energizing start to the day.

Today, The Everygirl teams up with Kat Levitt of A Girl and Her Food to share 12 simple and savory recipes that you can whip up in less than 30 minutes. For those that take a little longer, we suggest preparing them the night before so you can grab it in the morning on your way out! From delectable dishes such as basil and red pepper quiche, a baked egg in a tomato, chocolate-peanut butter breakfast bars, quinoa cereal, and berry parfaits, each recipe is perfect for girls on the go and is an inexpensive and delicious way to recharge and get your day started.

BAKED EGG IN AVOCADO

Ingredients
2 eggs
1 ripe avocado, pitted and halved
Toppings: roasted corn, freshly chopped scallions, cilantro, and tomatoes

Directions
1. Preheat oven to 425 degrees.
2. Line a baking sheet dish with parchment paper.
3. Place the avocado halves face up, resting against the inside of the dish to help prevent them from tilting.
4. Carefully crack the egg into the center of avocado. Season to taste with salt and pepper.
5. Bake for about 10-15 minutes, until egg sets.
6. Add toppings and serve warm

CHOCOLATE PEANUT BUTTER BREAKFAST BAR

Ingredients
1 cup of flour
1 ½ cup of rolled oats
1 cup of creamy peanut butter
½ cup of brown sugar
½ cup of chocolate chips
½ cup of chopped raw almonds
¼ cup of chia seed or flax seed powder
1 teaspoon of vanilla extract
¼ teaspoon salt
Directions

1. Mix all ingredients in a bowl.
2. Pour the mixture onto a baking dish lined with parchment paper.
3. Place dish in the freezer for over an hour or so.
4. Cut and serve

BLUEBERRY AND ALMOND MILK SMOOTHIE

Ingredients
1 cup of almond milk
1 cup blueberries
1 cup ice
1 tbsp chia or flax seeds (optional)
Directions

1. Combine almond milk, blueberries, ice, and chia or flax seeds (optional) in blender.
2. Blend until smooth.
3. Pour into preferred glass and serve.

BAKED EGG IN TOMATO

Ingredients
1 egg
1 large tomato, vine-ripe or beefsteak
1 tablespoon of fresh chives, finely chopped
Salt and fresh ground pepper to taste
Directions

1. Preheat the oven to 350 degrees.
2. Line a baking sheet or baking dish with parchment paper or a split mat.
3. Use a serrated knife to cut off the top of the tomato. Using a small spoon; gently remove the inner core and the seeds of the tomato, being careful not to break through the flesh.
4. Place the tomatoes in a dish and season with salt and fresh ground pepper.
5. In a bowl, whisk together the eggs and chives. Pour the mixture into the tomato.
6. Bake until egg is set, 40-45 minutes.
7. Serve warm.

Variations
Substitute chives with basil since you may have some leftover from your basil and red pepper quiches.
Add grated cheese such as Parmesan, pecorino, or mozzarella.

HUEVOS RANCHEROS

Ingredients
1 egg
1/3 cup of organic black beans, drained, and rinsed
A pinch of cumin
Salt and fresh ground pepper
For garnish: green onions, diced tomatoes, fresh cilantro, and avocado
Optional: Salsa, pinto beans, and shredded or grated cheese
Directions

1. Preheat the oven to 350 degrees.
2. Lightly grease the ramekin with cooking spray, olive oil, or butter.
3. In a small bowl, combine the beans with a pinch cumin, salt , and pepper.
4. Pour mixture into a ramekin.
5. Carefully crack an egg in the center of the ramekin. If you would like to add cheese, you can sprinkle it on top of the egg to your liking.
6. Bake for about 20 minutes or until the egg is set.
7. Serve immediately

BASIL AND RED PEPPER QUICHE

Ingredients
1- 1 ½ teaspoons of olive oil
½ red pepper, seeded and diced
4-5 fresh basil leaves, finely chopped
2-3 eggs (depending on size)
Splash of milk
Salt and fresh ground pepper to taste
Optional: shredded cheese

Directions
1. In a skillet, heat the oil over medium high heat.
2. Sauté the red pepper for 2-3 minutes. Remove from heat and set aside.
3. In a bowl, whisk the eggs with a splash of milk. Add the sautéed red peppers and chopped basil. Season with salt and fresh ground pepper.
4. If adding cheese, stir cheese into the mixture before pouring the mixture into the muffin tin.
5. Divide the mixture evenly among the six muffin cups, filling them a bit over halfway.
6. Bake until the quiches rise, for about 20 minutes or until egg is set and the tops begin to brown.
7. Quiches can be refrigerated for up to one week. Serve warm or cold.

QUINOA CEREAL

Ingredients
½ cup of quinoa, well rinsed and cooked
1 cup water
1 medium Granny Smith Apple, cored and diced
1 tablespoon pure maple syrup
½ teaspoon ground cinnamon
½ tablespoons or 1-½ teaspoons of butter
Toppings:
½ cup of milk or dairy free alternative
Add dried fruit, fresh fruit, nuts, or seeds as desired.
Directions

1. Soak the quinoa in water for a few minutes and rinse.
2. Place the well-rinsed quinoa and the water in a small saucepan, bringing it to a boil. Simmer and cover, until water is absorbed, about 15 minutes. Once quinoa is cooked, remove from heat.
3. While the quinoa is cooking, heat the butter in a skillet over medium high heat.
4. Add apples to the skillet and cook, turning occasionally for about 3-5 minutes or until soft and caramelized. Set aside.
5. Stir the cinnamon and maple syrup into a bowl with the cooked quinoa; fold in the apples.
6. Add milk or dairy-free alternative into the bowl and serve.

BAKED OATMEAL

Ingredients
1 -1 ½ cups of rolled oats
¼ cup of chopped raw pecans or walnuts/combination of both
¼ cup raisins, soaked in water for a couple minutes until plump
1 cup of Granny Smith Apples, cored and diced into ½ inch pieces
1 egg
1 cup of milk
1 tablespoon of brown sugar
1 teaspoon of baking powder
1 teaspoon of vanilla extract
½ teaspoon of ground cinnamon
A pinch of salt
Substitute various fruits and nuts based on preference

Directions
1. Preheat the oven to 350 degrees.
2. Grease rectangular baking dish and set aside.
3. In a medium bowl, mix the oats, nuts, cinnamon, baking powder, and salt.
4. Add in apples, nuts and raisins to bowl. Stir to combine and set aside.
5. In a separate bowl, whisk together the milk, brown sugar and vanilla extract.
6. Pour wet ingredients over the dry mixture and gently stir to combine all the ingredients.
7. Fold the mixture into the greased baking dish and bake for about 45 minutes or until golden brown.
8. Serve.

Tip: Use a white rectangular mini baker like this one available at World Market for $7.99
8.75″L x 5.06″W x 2″H; Without handles: 7.25″L x 5.06″W x 2″H
This dish is great to use for mini lasagna, baked chicken. or egg dishes. Fantastic for use from the kitchen to the table.

BERRY PARFAIT

Ingredients
1/2 – 1 cup of Greek yogurt (or preferred yogurt)
½ cup raspberries
½ cup strawberries
½ cup chopped raw walnuts
½ tablespoon of honey (optional)

Directions
1. Divide the yogurt, fruit, and walnuts in a glass.
2. Serve.

SOFT BOILED EGG

Ingredients
1 egg

Directions
1. Fill a small saucepan with enough water, about halfway, to cover the egg. Bring the water to a boil over medium high heat.
2. Lower the heat; so the water reduces to a rapid simmer and gently lower the egg into the water. I recommend using a slotted spoon.
3. Let it simmer for 5 minutes for runny yolk or 6 minutes for a barely set yolk. Set your timer.
4. Drain the egg and run it under cold water for about 30 seconds.
5. Using a spoon, gently crack the egg’s top and peel away the tip, or gently use a knife to cut the tip off the egg, leaving a hole just big enough for a small spoon.
6. Enjoy straight from the shell with a spoon; scooping out membranes until you reach the yolk.

MINI CROISSANTS

Ingredients
1 box of Trader Joe’s Mini Croissants

Directions
1. Break off one or two frozen croissants. Place the frozen croissants, with center point facing up on a lightly greased or parchment lined baking sheet.
2. Allow uncovered croissants to sit at room temperature for 7-9 hours (overnight). They will grow and double in size!
3. Preheat the oven to 350 degrees.
4. Bake for 15-20 minutes or until crisp and browned.
5. Let cool for about 7 minutes. Enjoy plain or with jam!

CRANBERRY OATMEAL BREAKFAST BAR

Ingredients
1 ½ cups of rolled oats
1 cup dried cranberries
½ cup honey
½ cup of flour
½ cup packed brown sugar
2 tablespoons butter, melted

Directions
1. Preheat the oven to 350 degrees.
2. In a bowl, add all of the ingredients, and stir until combined.
3. Grease a baking dish or pan. Spread the mixture evenly in baking dish or pan.
4. Bake for about 15 minutes, depending on crunch preference.
5. Let it cool before you cut into squares and serve.

Baked Avocado Egg

If you love avocados and soft boiled eggs as much as I do,you need to make this yummy and vitamin packed breakfast. Baked avocado egg is healthy, delicious and easy to prepare. 

ingredients

one avocado,pitted and halved

2 organic cage free eggs

preparation

Preheat oven to 425 degrees. Place the avocado halves face up in a cast iron pan/baking dish. Crack the egg into the center of avocado. Season to taste with salt and pepper. Place in oven and bake for about 10 minutes until egg sets. 

Soft Boiled Eggs

My husband, Steve, calls this the breakfast of the Europeans. Yup, this Polish girl grew up on soft boiled eggs served in egg cups. It takes about 5-6 minutes to boil the eggs and you are done, that's it.
It's a quick and easy week day breakfast. I use toast to dip and soak up the runny yolk. Yummy.

ingredients

1-2 eggs (organic and cage-free)
Sea Salt

preparation

In a small saucepan, fill the pot with water over medium heat and bring to a boil.  Use a slotted spoon to place eggs in boiling water.  Let the eggs boil for about 5-6 minutes. Remove eggs and run under cold water to stop cooking. Place the egg in an egg cup while it it's still hot( shown in picture above).  Using a spoon, repeatedly tap the top of egg, creating a cracked area to peel off. Start peeling and remove the top one third of the egg shell (a big enough opening for a small spoon). Use spoon to break into the egg white membrane, scraping out the insides to enjoy, while leaving the eggshell intact. Season to taste!

Poached Egg, Prosciutto, Tomato & Basil Oil Breakfast Sandwich

A girl and her husband enjoy a breakfast sandwich every weekend. Especially, one on ciabatta bread. As mentioned in previous posts, our mantra is " ciabatta for life".  Mastering cooking poached eggs to perfection is a fun activity!   If the weekend is crazy busy, we head to NYCBD on Sheffield for a kick-ass bagel sandwich. This breakfast sandwich recipe is gooey, crunchy and absolutely the best dish to start your Saturday or Sunday morning!

ingredients

2 tablespoons of chopped basil
2 tablespoons of olive oil
1 large organic tomato, sliced round
2 slices of prosciutto di parma ( a girl loves CITTERIO, available at Trader Joe's)
2 slices of your bread ( a girl used ciabatta)
Sea Salt and Fresh ground pepper to taste
2 organic or cage free eggs


preparation

Place basil and olive oil in a blender and pulse until completely blended. Set aside.
Fill an egg poaching pan with 1/2 inch of water, heat over medium high heat until it begins to simmer.
Lightly grease or oil the poaching cups and make sure to warm the cups in egg poaching pan. Crack the egg into each cup. Cover the pan with glass lid and cook 2-4 minutes.
While eggs are cooking toast your bread to the desired color and doneness.
Place sliced tomato on top of toast and cover tomato with sliced prosciutto. Feel free to use more than one slice of tomato or prosciutto. Place poached egg on top of prosciutto. Drizzle the basil oil over the top. Serve immediately.