Huevos Rancheros

Mexican breakfast eggs, as my husband calls it, or otherwise known as huevos rancheros is one of my favorite brunch selections. Some combination of eggs, beans, tortilla and salsa… yum. There’s endless ways to make this dish and mine is simply based off what I had in my kitchen. You can certainly make it for breakfast but “breakfast for dinner” is an even better weeknight option – cheap, easy and usually pretty fast. This meal also happens to be incredibly delicious.

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Ingredients:

-Eggs

-1 can black beans

-1 can pinto beans

-Fresh cilantro

-1 can fire roasted tomatoes

-1 onion

-3 cloves garlic

-Chicken broth

-1 lb flank steak (an optional ingredient but Kyle reeeally wanted steak that night and I reeeeally wanted eggs)

-1 red chili pepper (use any hot or sweet pepper you like)

-Ancho chili powder

-Salt & pepper

-Fresh head lettuce, chopped in thin strips (washed and refrigerated with a paper towel to get it crispy)

-Crumbled feta or cotija cheese (whatever you can find in the grocery store)

-Olive oil

Instructions:

If you are using flank steak, season well with salt, pepper, ancho chili powder, garlic powder and rub into the steak with a tiny bit of oil just to moisten it before you throw it on a hot grill. Cook on the first side about 7 minutes and then flip the steak over. Take it off when it reaches your desired temperature (I like it medium) and cover it with tin foil to let it rest while you make the rest of your meal. This will help suck all the juices into the meat and will leave you with a tender and juicy steak!

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Strain both cans of beans and add to a pot with fresh cilantro. You can add lime juice if you have limes or I added some chicken broth.

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I wanted to make the texture a bit like refried beans even though isn’t your traditional refried bean recipe. I mashed the beans up with a spoon and then I poured the flank steak juices on the plate to add some flavor to the beans. (Usually refried beans are cooked in bacon fat)

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Add your can of fire roasted tomatoes, garlic, pepper and onions to a pot. Season with salt & pepper and cook on medium heat.

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Puree the mixture with your hand mixer. I left mine as more of a chunky salsa rather than puree everything together to a smooth sauce.

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In a hot pan, heat up some vegetable oil to fry your tortillas. Cook them on both sides until they crisp up and start to brown.

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Top the tortilla with the bean mixture and then sliced flank steak.

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Then add your salsa.

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Finally, fry up an egg on medium to high heat. Season with salt and pepper. Cook over easy and place on top of your salsa.

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Finish with shredded lettuce and feta or cotija cheese.

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Poached Egg Parmesan

The Effrens have gotten very creative with eggs over the years. We will put a fried egg on almost anything so we can call it breakfast. But we do have some go to egg dishes that are always extraordinary and this is one of them. Here is our fathers day breakfast Mom and I made for Dad this morning, enjoyed outside on the back deck before a nice round of golf.

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INGREDIENTS: (for 3)
-3 slices whole wheat toast
-3 cups fresh spinach
-3 eggs
-1 cup leftover tomato sauce
-Parmesan cheese
-Salt & pepper

INSTRUCTIONS:
-Bring water to a low boil in a shallow sauté pan. Using a spoon mix the water in a circular direction. Add eggs one at a time. (If you add a dash of vinegar it will also help prevent the eggs from sticking)
-Heat up tomato sauce in microwave.
-When eggs are cooked to your liking take out of the water with a slotted spoon and set aside. We usually cook them easy so they’ll need a few minutes. If you pick them up in your spoon and give it a light shake you’ll be able to see if they are done enough for you.
-Add spinach to the same water and let cook 1-2 minutes. Strain the spinach and then place on top of toast.
-Place egg on top of the spinach. Then add a few spoonfuls of tomato sauce.
-Sprinkle with parmesan, salt and pepper.
-Cut the egg open with your fork and dig in.

The photos do all the talking.

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Eggs in a Basket

How perfect and balanced is this recipe? You get your potato, eggs, meat and cheese all in one nicely packed basket.  All the flavors work so well together and they are pretty easy to make! I concocted these baskets for Easter brunch (yes the Jewtalian hosted a brunch on Easter) so I wasn’t as on top of the photo taking as usual but thank goodness for Lisa!  Luckily, in our family we have an “Easter Exemption Rule” whenever Easter happens to fall during Passover so we were allowed to enjoy this brunch.   The baskets didn’t come out as pretty as they could because I was doing too many things at once but I highly recommend using the large cup cake pans as the smaller ones are trickier.  I will say the small bite sized baskets made it very easy to just pop in your mouth!

The inspiration for these tasty bites came from here.

To make life easier I bought frozen potato hash browns from Whole Foods. They had no additives in there (just potato) and it saved me from lots of potato shredding.  I was cooking for 12 people so I won’t provide you with my measurements. If you can’t eyeball it, I would follow the measurements from the recipe above.  I also used butter which is unlike me. You can certainly make this dish a bit more calorie friendly but since it was a holiday I was going for maximum flavor, not calorie counting 🙂

INGREDIENTS:

  • Bag potato hash browns, frozen
  • Eggs
  • Fresh grated Gruyère and parmesan cheese
  • Zucchini
  • Shallots
  • Prosciutto, sliced thin and cut into smaller pieces
  • Maple Syrup (few tablespoons)
  • Salt & Pepper
  • Low fat sour cream
  • Non stick cooking spray
  • Butter for the pan

INSTRUCTIONS:

  • Heat the oven to 350 degrees.
  • Put your hash browns in a large bowl. Sprinkle with salt, pepper and garlic powder. I added one egg white to help the potatoes stick together.
  • Making the baskets out of potatoes takes a bit of practice but you get the hang of it after a few. I recommend putting a spoonful into your sprayed cup cake holder and use your thumb to push it down.  Then use your thumb to push the potato up the sides making sure you have the side covered at least half way up so it holds your eggs.  Add more potato as necessary. I made mine using a very thin layer as I wanted them crispy, not mushy.
  • When you have filled all of your cupcakes, spray with olive oil and bake for half hour or so, until the edges are browned.  You can do this in advance and set them aside until you are ready to bake the eggs and eat.  As you can see in the photo I was skimpy on some with the potatoes so I added a little more to cover the holes knowing they would cook more in the oven.

  • I had leftover potatoes after filling my muffin trays so I decided to also use a quiche dish with the remaining.

  • Place your prosciutto in a shallow bowl and marinate in maple syrup while you prepare the rest of the dish. This can be done well in advance.  The sweetness and saltiness of the prosciutto on top of your basket is heavenly, in my opinion anyways.
  • Chop up the zucchini and shallots into small pieces.
  • Put a pan on the stove on medium heat and melt butter.  Add the zucchini and shallots and saute for a few minutes. Add salt & pepper.
  • In a large bowl crack your eggs and mix well.  Add a spoonful of sour cream to make your eggs a little creamier (optional). Add to the pan with the zucchini and onions.  At this point I also added some of the grated cheese. Add a bit more fresh cracked salt and pepper.
  • Cook the eggs until they are almost finished. Remember they will cook more in the oven. You want them to be a tiny bit runny still but not so liquid that they won’t hold in the baskets.
  • Fill each cup with the egg mixture.  Top with cheese and a piece of prosciutto.  Bake in the oven until the cheese is melted and the prosciutto looks crispy (about 10-15 minutes).

Eat and enjoy!!

I feel it’s perfectly acceptable to pick these baskets up with your hands and pop them in your mouth! Deee-licious.

You can see how the tiny ones were a bit messy but it didn’t affect the taste 😉

Here is a photo of our Easter table. Don’t worry, the recipe for the french toast casserole made with challah is coming soon.

Open Faced Egg Sandwich

In my family we will pretty much put a fried egg over any left overs the next morning.  Leftover steak and onions? Put an egg on it.  Leftover sausage and onion pizza? Heat it up in a frying pan and put an egg on it.  You get the idea.   This open-faced sandwich is a healthy version of an egg and cheese sandwich and much better than eating a slice of leftover pizza for breakfast.  This recipe uses half the bread, very little cheese, and no fatty bacon sausage or other meat.  If you take out the toast you can have a low carb option and sit the egg on just the bed of spinach.  I also don’t use any butter.  When tomatoes are in season, I will add a nice thick slice of a juicy red tomato under the egg.

 

 

INGREDIENTS:

  • 1 Egg
  • Handful of spinach
  • Tablespoon of crumbled feta cheese
  • Salt & Pepper
  • Garlic Powder
  • Few dashes of frank’s hot sauce
  • Whole wheat bread, toasted
  • Light olive oil in your misto

INSTRUCTIONS:

  • Spray a small non stick pan with olive oil using your misto.  Put the pan on high heat.  Add the spinach, with salt, pepper and a dash of garlic powder and let it cook for a minute.  Set aside.
  • Spray your pan again if necessary. Turn to med-high heat. Crack one egg into your pan and let cook. Sprinkle with salt and pepper.  After about 2 minutes, using a spatula, flip the egg to finish for another minute.
  • Put your piece of toast on your plate and add the spinach on top. Sprinkle in feta cheese and place the egg on top.  Add a few dashes of hot sauce and you’re ready to dig in.
  • Grab your fork!

Another great option for this dish. Have some left over tomato sauce?  Top your egg with tomato sauce and parmesan cheese (instead of feta).   If you had a fresh slice of mozzarella cheese that would be delicious on top the toast as well.  Sprinkle some fresh chopped basil on top and you have yourself a delicious Italian breakfast.   This may sound weird to you, but trust me, it’s fantastic.

A Breakfast of Champions… Or the Hungover!

Feast your eyes on this delicious concoction of eggs, potatoes and onions. We weren’t feeling the greatest last weekend and a quick inventory of the fridge yielded eggs, potatoes and not much else!

 Ingredients
  • Eggs, scrambled with a touch of skim milk
  • Potato
  • Onion
  • Fresh Parsley
  • Olive oil
  • Lawrys Seasoning
  • Black Pepper
  • Salt
  • Ketchup and Franks Hot Sauce
  • Parmesan cheese.

Instructions

  1. On a grill pan saute onions in olive oil. Cut a potato in thin slices and add to pan. Season with salt, pepper and lawrys.
  2. When potatos start to blacken and soften add scrambled eggs to pan. Sprinkle with a touch of parmesan cheese.
  3. When eggs are cooked through plate and sprinkle with fresh chopped parsley.
  4. Mix half ketchup and half hot sauce to dip.

Additional notes

You can certainly add peppers to this recipe, mexican cheese and salsa instead of parmesan and ketchup. Have fun with it!