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Posts Tagged ‘Eggs’

Breakfast Pizza

In Breads / Grains, Eggs, Pork, Snacks, Uncategorized on May 21, 2010 at 12:00 pm
breakfast piza

Sometimes you just don't care.

You know how sometimes you just want to pig out on junky comfort food? Just throw everything you’re craving into a pan and cook it? Well, the urge hit yesterday. We wanted breakfast, and it was like, midnight. What was unusual for these types of situations is that the ingredients to satisfy my craving were actually in my fridge! Yay!

So I threw together this melange of sloppy, and it was delicious. I mean, really good. Full to bursting. But not so good for you.

Breakfast Pizza


2 cups Bisquik

1 cup milk

6 slices bacon

6 eggs

4 ounces Velveeta or similarly gross cheese.


Okay – you won’t be very proud of yourself for this one, but I promise it will taste good.

Mix the Bisquik and the water until a soft dough forms. Press the dough into the bottom of a cake pan, and about one inch up the sides. Bake at 350 for about 15 minutes, or until golden.

While the crust is baking, scramble the eggs and cook the bacon as usual, and grate the Velveeta (god help us).

When the crust comes out of the oven, sprinkle with the chopped bacon pieces, top with the scrambled eggs, and top with the Velveeta.

Stick the whole mess back in the oven for a couple of minutes until the cheese melts, then take it out and gorge yourself, ya pig.


Artichoke Frittata with Roasted Red Pepper Sauce

In Eggs, Uncategorized, Vegetables on May 18, 2010 at 12:00 pm
artichoke fritatta with roasted red pepper sauce

Not only is the frittata good, but the sauce is a freakin' revelation!

Artichokes…hmm…dip? No…grilled? No…hmm. How about a frittata? Yeah! Really, this thing is great. It’s light enough to be breakfast, brunch, or lunch, and it’s savory enough for a delicious dinner. Served with a crisp green salad, it makes a delightful spring meal that won’t feel like lead in your belly.

Is it just me, or does hot weather make your appetite plummet? I mean, you would think it would be a good thing, but it also makes my desire to exercise plummet. South Florida is the home of stagnant, sticky, oppressive summers, and all I want to do is sit like a lump in the AC. I mean, we have the pool now and everything, but as soon as you get out, the water evaporates off of your skin immediately and you start sweating again. Ugh.

Anyway, this dish, although it is, in fact, a hot meal, is still light enough to dispel the hot weather blahs. Make it.

Artichoke Frittata


1 3-ounce bar cream cheese

1 clove garlic, minced

4 eggs

1 6-ounce jay marinated artichokes

a handful of fresh basil

1 tablespoon olive oil

1/4 cup parmesan cheese

salt and pepper to taste


Combine the cream cheese, garlic, salt, and pepper in a large bowl and whisk until combined. Do not begin spreading the mixture onto crackers and eating it. You need it for the recipe.

Whisk in the eggs one at a time – this should remove the temptation to eat the cream cheese.

Stir in the artichokes (rinsed), and use kitchen shears to ship half of the basil directly into the bowl.

Heat oil in a large pan over medium heat. As the oil gets all shimmery and hot, use a grill brush to spread it around the pan, including about halfway up the sides.

Pour the egg mixture into the pan and cook uncovered for a couple of minutes until the bottom of the mixture solidifies. Then sprinkle the cheese over the top,  cover the pan, reduce the heat to medium-low, and continue cooking until the top no longer looks wet.

Remove from heat, cut into wedges, and serve with Roasted Red Pepper Sauce, which I will tell you about in a second.

Roasted Red Pepper Sauce


1 tablespoon olive oil

2 tablespoons chopped onion

1 roasted red bell pepper, chopped

2 tablespoons tomato paste

3 tablespoons balsamic vinegar

2 tablespoons water


Heat the oil in a medium saucepan over medium heat, and cook the onion until softened and translucent.

Add the remaining ingredients, and stir to combine. Either run it through the blender or food processor, or just whirl an immersion blender through it. I used my immersion blender, and it left it a little chunky, which I like.

The beautiful way the peppers and the balsamic vinegar play off of each other will make you want to put this stuff on everything, but just put it on the frittata for now, okay? Calm down.

Eggs In Bread Bowls

In Breads / Grains, Eggs on February 2, 2010 at 4:09 pm

Mmmmm...doesn't looking at this make you smell bacon?

Eggs in bread bowls? What? Yes, I know. It’s revolutionary. It changes the way we think about breakfast. Calm down and hear me out. You know how you can only really cook one omelet at a time, or two servings of scrambled eggs at the most? What happens when you have to feed six people? Four or five people get very jealous and snippy.  Here’s the solution! Because the eggs are baked, you do them all at the same time, everyone can eat together, and everyone’s happy. Just make sure you time the bacon right and don’t let the toast get cold.

It’s also a great way to economize on eggs. Someone who would normally eat four eggs at a time will probably only eat two of these, because of all the bread. It’s very filling.

Perfection deception!

The other awesome thing about this recipe is the texture of the egg yolk – you cook it until the whites are just set, and when you slice it in half, the yolk looks fully cooked. No fun, right? Well, just wait until you bite into it! It actually has the most beautiful velvety texture, and it’s still quite wet. Almost like a gel. Not like a hard-cooked yolk at all. It’s difficult to describe – you just have to experience it. It’s my new favorite way of cooking eggs. Other than in a cake, that is.

Eggs in Bread Bowls:

Use 1 roll for every egg. I used crusty Chicago hard rolls – you don’t want anything soft because the egg will leak out before it’s cooked, and you’ll just have a mess on your hands. Actually, on your pan. Ha!

Slice the tops off of the rolls, and tear out the inside to form a space big enough to hold an egg. Arrange the rolls on a pan – I used a cake pan so they would help each other stand up.

Crack an egg into each roll. Top with goat cheese or your topping of choice, and a sprinkle of parsley.

CAREFULLY put the pan in the oven and bake at 350 until egg whites are just set and no longer transparent. The time varies depending upon what size egg you used and what size roll you used. It took less than ten minutes for mine, so don’t wander off and forget about them.

For the last 3-5 minutes or so, you can replace the tops on the rolls so they get all nice and toasty. Then you can serve them with apple butter, like I did. And applewood smoked bacon. Apple.

That’s it! Now isn’t that better than standing over a pan, furiously scraping scrambleds, or intently monitoring the puffing of an omelet? I know so.

Goat Cheese and Egg Pizza

In Eggs, Pizza on January 12, 2010 at 5:36 pm

Eggs on pizza? Yes! Trust me.

Pizza is one of my very favorite foods EVER! Hitherto, Mr. Gorilla and I would rejoice on Tuesday evenings because Rotelli has an amazing special – a large (16 inch) cheese pizza for $7.00! You can’t beat that with a stick! In fact, that became our justification for eating pizza every Tuesday – how else can you feed two people for seven dollars? But then, the excitement and cheesy pizza joy carried us away, and soon we were buying TWO pizzas on Tuesday nights. And eating them. Both. Completely, as in gone. Blart. Rotelli has excellent pizza, and if they’re going to make it cheap, too, we really can’t be blamed for our behavior.

But now that we’re tired of being fat, we’ve ended the Pizza Tuesday tradition. Sadness. But then I got a pizza stone for Christmas! Of course, I had to try it out. It’s only polite to use a Christmas gift, right? Right?

One of my favorite things about pizza is the variety. Of course, the best pizza I’ve ever had was in Italy – it’s a tie between the place in Naples (deep-fried pizza!) and the place in Siena (shrimp and arugula pizza!) – and I am a fan of the traditional hand-tossed thin crust. And I prefer New York style to Chicago style. That’s not even pizza. More like a casserole or something. Tasty, but not pizza.

So, yeah, I’m a pizza purist, but not an inflexible one! I can go in multiple directions with crust, sauce, cheese, and toppings, depending upon my ultimate goal for the meal. Tonight, I was really in the mood for goat cheese, and I didn’t have any kind of meat to throw on to make the dish heartier, so I used egg. I also wanted the crust to be nice and thick and chewy to sop up the yolk.

So, now that I’ve justified my wandering from the pizza gospel, here’s the recipe. It was as wonderful as it looks – warm, velvety yolk sliding over tomato and spinach, melt-in-your-mouth goat cheese… oh god. Now my mouth’s watering again! Thanks a lot!

Goat Cheese and Egg Pizza

*Makes one 14-inch pizza


For the dough –

1 (1/4 ounce) package active dry yeast

1 cup warm water (about 110 degrees F)

3 1/2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons sugar

For the toppings-

4 cups fresh spinach

3 Roma tomatoes, roughly chopped

2 cloves garlic, sliced thin

1 sun-dried tomato, chopped

olive oil, parmesan cheese, basil, oregano

3 oz. goat cheese, crumbled

4 eggs


Make the dough – Dissolve yeast in warm water, and let stand until bubbly (about 10 minutes). Then add 2 1/2 cups flour, olive oil, salt, and sugar, and mix until a stiff dough forms. Place in a greased bowl, turn once, then cover and let rise in warm place until doubled in size (about an hour). I like to let my yeast doughs rise in the oven with the light on – I get pretty good results that way, and it starts that yummy bread-baking smell. They should make air freshener of that.

When the dough is ready, punch it down (gently, though. Your bad mood is not the dough’s fault. Not yet. That will happen in a minute.) and turn it out onto a floured surface. You may have to gently knead in up to a cup or so of flour here to take the dough from sticky to manageable. But don’t knead too much! You don’t want your crust to be tough.

Now preheat the oven (with a pizza stone inside) to 350, and sprinkle a pizza peel with cornmeal. Shape the dough into a rough circle – no need to break out the compass here, it’s supposed to look rustic. There are many ways to shape the dough – rolling, patting, tossing, etc. I don’t like rolling because it does uninteresting things to the dough. I like tossing, but I inevitably end up with a hole in the dough and flour in my hair. I usually use a combination of tossing and patting. But that’s just me.

Here’s where the bad mood begins – when your dough is properly smooth and elastic, it can be difficult to make it keep the size and shape you’re aiming for. Just keep at it, my friend, and remember the dough will rise as it bakes, so don’t be afraid of making it thin.

Now have a quick shot of whiskey.

Okay. Now for the toppings. Top the unbaked crust with the spinach, tomatoes, garlic, and sun-dried tomato. Drizzle with olive oil, sprinkle with parmesan, basil, and oregano. Carefully (CAREFULLY) transfer to the pizza stone and bake for 10 minutes, just to get the crust started.

Now, top with the goat cheese and bake for an additional 20 minutes. It will look like the goat cheese is burning, but trust me – when you bite into it, the little crumbles will burst and creamy goat cheesy goodness will happen on your tongue.

This is when it's ready for the eggs. It's almost done, but another five minutes won't hurt it.

Okay, last time, I swear. Now break the four eggs on top of the whole shebang. I know you will try to space them more or less evenly, but depending upon the topography of your toppings, they will wander hither and yon. It’s okay. It’s not your fault. Just pop that bad boy back in the oven for another five minutes or so, or until the egg whites are set.

When you take it out, LET IT COOL A MOMENT! I promise, the pizza fairy will not come take your pizza while you are away. I know you don’t want to let it out of your sight, but I promise it’s better than a scalded palate and blistered lip. And no, that’s not a threat.

See? My wandering eggs.

Okay, your pizza is ready to eat. Although it looks small, it’s quite filling due to the thick, chewy crust. Serve it with a mixed greens salad with a balsamic vinaigrette, and you’re golden!

See how thick my pizza is? Couldn't you just bite the picture?