I’m a big fan of eating toast and eggs in the morning but I don’t always feel like making it so I made these breakfast tarts for an entire week of eggs and toast that only takes a few minutes on the weekend to make so I can just grab them in the morning with my coffee so there’s nothing extra to do or wash.
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If you left your tortillas on the counter last now and they are now hard tack or if you have leftover tortillas but not enough to actually fry for chips this is the perfect way to use them up. Migas is supposed to be finest hangover cure as well and considering it’s a bomb of protein and carbs that’s probably not completely inaccurate but I’d stick with the fact that it’s a nice breakfast.
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When I saw this recipe I knew I had to try it. While the recipe is technically quite close to a scotch egg what it actually resembles much more closely is falafel stuffed with a boiled egg. The scotch eggs do not really end up tasting anything like your meaty scotch eggs but it is a great twist on falafel. Make sure you spice your chickpea mixture well as the flavor seems to get a little lost after frying.
While I do have a perfectly good quiche recipe already posted, this combination of things is completely out of this world and deserves it’s own recipe. Also in this one I used the shortcut of freezer puff pastry which creates a light vehicle for this but you can make your own crust or even use a pie crust if that’s how you want to do it.
I love eating risotto but I don’t always love making it so when I make a risotto I want it to be the most delicious and most perfect risotto that I possibly can. This recipe really hits the spot and even more than the if you put a perfectly poached egg on top it sets the whole thing right over from great to absolutely amazing.
This is a beautiful quiche that is delicious. It’s not that different from other quiches but I like this combination so much I decided it was worth it’s own post. Also this one has no cheese in it but you can sprinkle a little in if you’re feeling cheesy.
This is sort of an egg souffle but I make it in one big pan, it mimics the soufle bakes at Panera with a bit of a twist. If you prefer you can split it up in to 4 ramekins or small baking dishes, just remember to cook them for slightly shorter time as the cooking time is for a big baking dish. Also you can use any cheese you like (even all of 1 type if you’re inclined). You can throw in any vegetables as well but I’d recommend chopping them very small or it will be difficult to slice up and eat.
I’d never heard of this Israeli dish before a few months ago but now I love it. It’s too bad that Andrew did not. There’s something to be said about creamy, runny eggs and a spicy sweet sauce.