Twice baked breakfast potatoes

August 26, 2018September 7, 2022 Belinda

Who doesn’t love something a little different for breakfast?

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Makes 4

2 medium russet potatoes, scrubbed and pricked with a fork all over
2 tbsp butter
3 tbsp heavy cream
4 rashers cooked bacon
4 large eggs
1/2 cup shredded cheddar
thinly sliced chives
salt and pepper to taste

Preheat oven to 400˚F.
Place the potatoes directly on oven rack in center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
Remove and allow potatoes to cool for about 15 minutes.
Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
Add the butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese
Add 1 rasher bacon to each half and top with a raw egg.
Place the potatoes onto a baking sheet and return to the oven.
Lower the oven temperature to 375˚F and bake potatoes until the egg whites just set and yolks are still runny.
Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.

Breakfast · Egg based

Green Shakshuka

August 26, 2018 Belinda

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Serves 3 to 5

3 1/2 tbsp extra virgin olive oil, divided
1 lb baby spinach
1 shallot (or scallions), minced
1 garlic clove, thinly sliced
2 tsp cumin
1 tsp ground coriander
1/2 bunch cilantro, chopped
5 large organic eggs
1/4 cup water
1/2 cup crumbled queso fresco, divided
1/2 avocado, thinly sliced
salt and pepper to taste
micro cilantro or more cilantro leaves for garnish

Place a large skillet over medium heat and add 1 tbsp oil. Add spinach and sauté until wilted, 3 to 4 minutes.
Transfer to a colander and drain excess water by pressing into the spinach with the back of a wooden spoon (squeezing out with your hands if needed). Set aside.
Place the skillet back over heat and add 1 1/2 tbsp oil. Add the shallots and garlic and sauté for 2 to 3 minutes. Add the cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper.
Add the spinach back to skillet and lightly season with salt and pepper Sauté for 1 minute. Stir in the cilantro.
Transfer half of the mixture to a food processor and puree with remaining 1 tbsp oil, until mixture is smooth. Pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer and create 5 wells in the spinach mixture.
Carefully crack an egg into each well and cook the mixture for 2 to 3 minutes.
Pour the water around the edge of the skillet and cover for about 2 minutes, allowing the mixture to steam and the egg whites to set.
Remove the lid and sprinkle with half of cheese. Lightly season with salt and pepper.
Remove the shakshuka from the stove and lightly season with salt and pepper. Sprinkle the remaining cheese on top. Finish with sliced avocado and more cilantro.
Serve immediately with toasted baguette or pita.

Breakfast · Egg based

Poached eggs on avocado-feta toast

July 6, 2016July 6, 2016 Belinda

I thought avocado toast was pretty wonderful until I tried mashing the avocado with Greek feta crumbles and my gosh, the flavor shot up like crazy.
This is especially lovely on sourdough toast. If you don’t feel like having the eggs on top, just have the avocado-feta toast on it’s own.

For 2 people (can easily be augmented)

2 ripe avocados
1/4 to 1/2 tsp chili flakes, depending on how much kick you like
3 to 4oz Greek feta cheese, crumbled
salt and ground black pepper
good olive oil
2 slices of sourdough toast
2 large organic eggs

Firstly, add about 1 inch of water to a frying pan and bring to a simmer.

Mash the avocados in a bowl with a few drops of olive oil (about 1 tsp) salt, pepper and chili flakes, then add the feta and mix through but don’t mash the feta too much, just enough to blend.

Toast the sourdough bread.

Drop the eggs gently into the simmering water, then turn the heat down so you barely see the bubbles. As you poach the eggs, gently gather the white of the eggs around the eggs and keep spooning the hot water over the top of the eggs so they cook. (Poaching eggs is something you just learn to do over time. I don’t use vinegar like many chef’s do, as I don’t like the flavor)

Spread the avocado mixture over the toast and season.

Remove the eggs with a spatula when they start to lose that “snotty” look (that’s the only way I know how to describe an under-cooked poached egg!)

Place an egg on top of each piece of toast and season with salt pepper and chili flakes.

Breakfast · Egg based · Gluten Free

Frittata muffins

April 3, 2016April 3, 2016 Belinda

These are super easy, and lovely to make ahead of time and reheat. You can change up the ingredients, just make sure they’re super tasty with lots of good quality strong cheddar cheese.

6 large organic eggs
1/2 cup milk (or cream for a richer taste)
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup (6oz) shredded mature Cheddar cheese (not the pre-grated sort)
3/4 cup zucchini, chopped small
1/2 cup chopped bacon
1/4 cup red bell pepper, chopped small
2 tbsp chopped red onion

Makes: 6 servings/12 muffin frittatas

Heat the oven to 350°F.
In a little butter, saute the zucchini, bacon, red pepper and chopped onion until starting to soften and the bacon is starting to brown.
Beat the eggs, milk/cream, salt and pepper in medium bowl until well-blended. Add the grated cheese and the zucchini, bell pepper, bacon and onion mixture; mix well.
Spoon evenly into 12 greased muffin cups, about 1/4 cup each. Add a little extra grated cheese on top of each muffin if you like.

Bake in the oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.

Breakfast · Egg based

Baked cheesy, bacon eggs

March 28, 2016 Belinda

This dish reminds me so much of my mother when I was young as she would make this for me for lunch when I came home from school. It is so soothing and tasty.
This recipe is for 2 people, but you can make as many as you want.

Serves 2

1/2 cup grated mature cheddar cheese (not the pregrated stuff)
1 tbsp good Dijon Mustard. (I use the “Edmund Faillot” brand)
2/3 cup smoked bacon pardons, pancetta
2 tbsp heavy cream
Salt and pepper

Grease and season 2 small ovenproof dishes with butter and crack 2 eggs into each one.

Place the 1/2 cup of grated mature cheddar cheese into a small bowl and mix with 1 tsp of Dijon mustard, 2/3 cup of smoked bacon lardons or pancetta and 2 tbsps cream.

Season with salt and pepper. Scoop the cheese mixture on top of the eggs and bake in a pre-heated oven at 350 F for 10-12 minutes.

Serve with toasted bread cut into thin slices so that you can dip them into the eggs.

Accompaniments · Dairy-free · Do-ahead · Egg based · Fish · Gluten Free · Sauces · Whole30 compliant

A beautiful caper vinaigrette to serve with fish

August 15, 2015September 7, 2022 Belinda

This is worth posting on it’s own as it is absolutely delicious on a salad or drizzled over a piece of hot salmon or halibut. It also keeps for a long time in the fridge

2 egg yolks
2 tsp lemon juice
1 tsp minced garlic
2 tsp Champagne or White balsamic vinegar
1/2 cup blended oil (1 part olive oil to 3 parts avocado oil mixed together)
2 tbsp capers, drained
1 tbsp wholegrain mustard
1 tsp chopped fresh tarragon
1 tsp chopped fresh thyme
2 tsp chopped fresh Italian parsley
salt and pepper

In a food processor or in a blender, combine the egg yolks, lemon juice, garlic and vinegar.
Slowly whisk in the oil. Remove from the blender into a bowl and fold in the capers, mustard and herbs.
Season with salt and pepper.
Drizzle over your seared piece of fish or a salad

Appetizers · Do-ahead · Egg based · Grains · Meat

Giada’s easy cheesy risotto cake

July 28, 2015September 7, 2022 Belinda

This is a very easy and tasty recipe and perfect for those summer get-togethers.

Serves 6 to 8

Butter, for greasing the pan.
Rice
2 cups Marinara or tomato-basil sauce
1 cup Arborio rice

Bechamel Sauce
3 tbsp butter, at room temperature
1/4 cup all-purpose flour
1 1/4 cups whole milk, at room temperature
1/4 tsp Kosher salt
1/8 tsp ground nutmeg

To assemble
1/2 cup plus 1/3 cup grated Parmesan cheese
4 oz thinly sliced prosciutto, coarsely chopped
1 cup frozen peas, thawed
4 large eggs, at room temperature, beaten
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup plain breadcrumbs

Place an oven rack in the center of the oven.Preheat the oven to 350 degrees F.
Butter the bottom and sides of a 9 inch spring form pan. Wrap the outside of the pan with foil.

For the rice:
Bring the marinara sauce and rice to a boil in a medium saucepan over medium high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.
For the bechamel sauce:
Melt the butter in a 1 quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer the sauce over medium-low heat, whisking constantly until the sauce is thick and smooth, about 7 minutes. Remove the pan from the heat and stir in the salt and grated nutmeg.

For assembly:
Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan and the prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper.
Pour the mixture into the prepared spring form pan and cover with foil. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the spring form pan. Bake for 1 hour.

Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup cheese and the breadcrumbs. Broil just enough to melt the cheese and create a crispy crust, about 3 minutes/
Cool for 15 minutes.
Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.