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Eat Inspire Main Courses

Tasty Tea Cup Eggs

A few years back while flipping through one of my beloved magazines I saw eggs cooked in a cup. I remember tucking the image into that part of my brain where I like to store things for future use. And like many of the things I carefully store away in my brain for future use, it has sat there doing nothing ever since. Yesterday after a second cup of coffee I was inspired to finally put this tucked-away-for-another-day idea to some good use.

It was surprisingly simple so I thought that some of you dads out there might want to dazzle your wife or mother this weekend for Mother’s Day with a darling tea cup egg. This could also be a fabulous way to start her day for her birthday or for your Anniversary or just because any ole day. Perhaps you could even buy new tea cups and actually give that special lady a delicious treat and a sweet gift to enjoy for many moments to come. It’s just a thought (you can thank me later).

Here’s all you have to do.

Place four tea cups in a flat pan and spray the inside of each cup with some cooking spray to prevent the eggs from sticking.

Crack one egg in each of the cups.

Sprinkle some red pepper flakes on top of each egg or whatever toppings you like.

Fill the bottom of the pan with about a 1/4 of an inch of water.

Next, you’ll need some wax paper. I opted to use wax paper rather than a lid because the tea cups are a tad taller than the pan and I was worried that they may chip with a lid. Just cut the wax paper  into a circle that covers the pan but make sure not to let any hang over the edge, you don’t want it to accidentally catch on fire.

Place the pan on the stove over a high setting to allow the water to come to a rolling boil then turn down to a gentle simmer.

After about 5 minutes, take a peek and see how the eggs are cooking.

Cook for about 5-8 minutes depending on how you like your eggs to be cooked.

Carefully remove the cups from the pan they will be hot.

Serve the tea cup eggs with some fresh fruit or even a slice of toast would be nice.

Dig in and enjoy the savory spicy goodness.

Tasty tea cup eggs are a perfect treat any time of day.

Think I’ll dig into that tucked away part of my brain more often.

To all of you wonderful moms out there Happy Mother’s Day!

Eat and be merry!

~Wenderly

 

Tea Cup Eggs

(serves 4)

What you’ll need:

4 tea cups
4 large or extra large eggs
sprinkling of red pepper flakes
pinch of salt & pepper
1/4 cup water

What you’ll do:

Place 4 tea cups into a flat pan. Spray cups with non-stick cooking spray. Crack one egg into each cup. Sprinkle eggs with red pepper flakes. Put 1/4 inch of water into bottom of pan. Cover top of pan and cups with wax paper cut to fit over top without hanging over the sides. Place pan onto high setting and allow to come to a rolling boil then turn down to a bubbling simmer. Cook 5-8 minutes until eggs are cooked to your liking. Sprinkle with some salt & pepper. Carefully take tea cups out of pan with an oven mit, cups will be hot.

Serve with fresh fruit and ENJOY!

 

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Eat Main Courses

Ham & Cheese “Souffle”…It’s What’s for Brinner

I had the pleasure of being invited to host an Eggland’s Best “Brinner” the other night. I’m certain that you’ve heard of Eggland’s Best Eggs but you may be asking yourself “what in the world is a “Brinner”?  A Brinner is breakfast for dinner…brinner. Get it? Clever isn’t it? Wish I could take credit for the clever term however, I cannot.

I mean who doesn’t just love breakfast for dinner?

My nephew Fritz sure does…

If that doesn’t say happy camper than I don’t know what does.

I decided that the perfect scene for our Brinner would be our dining room.

The evening began with family and friends gathering around the table to enjoy each other and a delicious meal.

Henry couldn’t wait to dig in.

There were cousins full of fun and mischief,

followed by tender moments,

that turned into,

tickle fingers,

and uncontrollable giggles and grins.

There were precious moments.

Followed by million dollar smiles,

and delightful conversation,

while dining on fabulous food.

It was a night to remember.

Even Oakley wanted to join in on the fun.

Unfortunately, he was told that Brinner is for humans.

So he curled up at our feet in defeat instead.

I decided to make a cheese and ham “souffle” that my mother in law has made for years. It. Is. To. Die. For. Heavy on the calories mind you, but the perfect hearty dish to serve for a Brinner. We’ve also had much debate on whether or not this delish dish is actually a souffle or not. But for the sake of many years or it being referred to as such, I have chosen to keep the name.

The star of the dish is of course our Eggland’s Best Eggs.

We just love eggs at our house. They are delicious, nutritious and pocketbook friendly. What’s not to love?

Here’s how I make this delectable dish.

The recipe begins with the crust.

Melt *ahem* 1 1/4 sticks of butter (I told you it wasn’t calorie friendly) and pour it into a casserole dish.

Next add 4 ounces of Feta (because everything is betta with feta) and a half cup of Parmesan cheese and mix with a fork.

Once incorporated add 8 Tablespoons of flour one Tablespoon at a time.

Pat the crust with a fork until even, cover the dish and let it sit on the counter for an hour. I do realize that this sounds like a strange request, but my mother in law said to do it, so I did and it turned out to be incredible. So now I’m telling you to do it too.

Trust me.

After an hour cut some honey baked ham into rectangles.

Cover the entire crust with one layer of the ham. Then place Swiss cheese in a single layer on top of the ham.

I know. Decadent, right? But so worth it my friends. So worth it.

Now it’s finally time for the eggs. Crack 7 Eggland’s Best Eggs into a bowl (make sure that there isn’t any shell left behind)

beat the eggs until they are mixed together.

Continue beating as you pour in heavy cream…

this is a rich, creamy heavenly dish y’all. And no I’m not from the south but it just seemed appropriate to say y’all.

Place into a pre-heated 350º oven for 45 minutes until golden brown on top and a fork comes out clean.

It’s heaven in a dish.

I served mine with a mescaline mix salad and rolls. Really, this dish doesn’t need much as a side, a fruit salad would pair nicely as well.

And there you have it!

Brinner.

I highly recommend it. You should try it. You’ll love it.

Wenderly

Disclamer: I was not compensated to do this post. Eggland’s Best sent me a Brinner Box and paid for the groceries that were enjoyed for the brinner.  And as always, my opinions, thoughts and photos are 100% my own.

We have a WINNER!

A big thanks to all who joined in the fun and to the nice folks at Eggland’s Best Eggs!

Congratulations to Star who said…

Yum!! Looks delicious! And such a handsome family too!!! I might do a brinner at my house, I feel inspired! I think I’d make creme brulee french toast…it’s been on my list for a while.

Star I will be contacting you with details!

Happy Brinner!

A Giveaway! ****Closed*****

The nice folks at Eggland’s Best sent me this fun “Brinner Box” to help me out while participating in this fun event and they are also offering one as a giveaway for one lucky reader.

The Brinner Box will include:
* 2 Free EB Dozen coupons (Any variety- classic, cage-free, or organic)
* 1 Free EB Hard Cooked and Peeled variety coupon
* 4 EB ramekins
*  1 EB apron
* 1 EB whisk
* 1 EB spatula
* 1 EB egg timer
* 1 EB eco bag
* 1 EB plush egg

Just leave me a comment below telling me what YOU would serve at Brinner and you are entered to win.

Giveaway starts today Tuesday June 21, 20011 and will end Friday June 24, 2011 at noon. One person will be randomly selected and will be announced sometime Friday.

Here’s the recipe:

Ham & Cheese Souffle

Adapted from my mother in law

(serves 8-10)

Here’s what you’ll need for the crust:

1 1/4 sticks salted butter (melted)
4 ounces feta (crumbled)
1/2 cup Parmesan cheese
8 Tablespoons flour

How to make the crust:

Melt the butter and pour into casserole dish. Add feta and Parmesan mix with a fork until incorporated. Add flour one tablespoon at a time mixing between each addition. Pat mixture flat with fork. Cover and set aside on counter for one hour.

Here’s what you’ll need for the souffle:

7 eggs
6 ounces of thinly sliced honey baked ham (cut into rectangles)
4 ounces of sliced Swiss cheese
1 pint heavy whipping cream

Here’s what you’ll do:

Place ham rectangles in one layer on top of crust. Then layer Swiss cheese on top of ham. Beat eggs until incorporated in a bowl. Slowly pour heavy whipping cream into eggs while continually whipping the mixture.  Pour egg and cream mixture over top of crust, ham and Swiss cheese. Bake at 350º uncovered for 45 minutes until golden brown and a fork comes out clean.

Serve and enjoy your Brinner!

 

Categories
Eat Main Courses

Green Chilies and Cheese Quiche Recipe

This quick and delicious quiche recipe will instantly become a staple in your kitchen. It’s a savory dish that we enjoy for dinners as well as breakfast, lunch and brunch.

Quiche gets a bad rap.

I’ve never really understood exactly why that is the case.

You know the saying, “real men don’t eat quiche”? Well I’m here to ask the question, “can real men make quiche?” and to be even more exact, “can real men make quiche…for their Queen?”

And I’m not talking about the Queen of England folks, although many people are this week.

Nope.

I’m talking about all of the soon-to-be-pampered-like-a-queen mom’s out there!

Mother’s Day is almost a week away and I’m here to help all of those men (and sons’ & daughters’) that are looking for an easy and delicious way to start their Queen’s Day.

This quiche is a delish, one dish meal that will dazzle and impress any royalty. I serve it for breakfast, brunch, lunch and dinner.

Not all on the same day of course.

I do spread the love…

And tell me, what’s not to love about a warm, cheesy, slice of savory pie?

Nothing if you ask me.

The point is, you can’t go wrong whilst wooing your special Queen with this dish.

This is all you’ll need.

Eggs.

Some shredded cheese, cottage cheese and flour.

Melted butter, green chilies and baking powder.

Beat the eggs.

Grab a 9 inch pie plate and spray it with some non-stick spray.

Pour the eggs in.

Add flour, baking powder and melted butter, give a stir.

Add some cottage cheese.

Shredded cheese and green chilies and mix until all ingredients are incorporated.

Pop it in a preheated 400º oven for 10 minutes, turn temperature down to 350º and bake for another 25-30 minutes until quiche is golden brown on top and cooked through.

Isn’t that divine!?

Serve with a side of fresh fruit and I’d say that’s a treat fit for any Queen!

Wishing all you mom’s out there a beautiful (early) Mother’s Day and may you get the royal treatment that you deserve!

And by the way, I love you mom.

Wenderly

Green Chilies and Cheese Quiche Recipe (Fit for a Queen)
Recipe Type: Quiche
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Serves: 6-8
This quiche is a delish, one dish meal that will dazzle and impress any royalty. I serve it for breakfast, brunch, lunch and dinner.
Ingredients
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 2 Tablespoons melted butter
  • 5 large eggs
  • 1 (12 oz) small curd cottage cheese
  • 1 (4.5 oz) green chilies, chopped
  • 2 cups shredded Monterey Jack cheese
Instructions
  1. Preheat oven 400º
  2. Beat the eggs. Then in a greased 9 inch pie plate, pour in eggs, flour, baking powder and melted butter, mix well. Then add cottage cheese, shredded Monterey Jack cheese and green chilies, stir again until all ingredients are incorporated.
  3. Place quiche in preheated 400º oven for 10 minutes, turn oven down to 350º and bake for 25-30 minutes until top is golden brown and quiche is cooked through.
  4. Enjoy!
Serving size: 8

 

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Eat Main Courses

Sunny Side Up

Beautiful, vibrant, fabulous color is what I’m craving right about now. So I decide to dish myself up some (pun intended).

Would you just look at all the scrumptious color on that plate?

I haven’t seen that much color since, since…

…summer.

Ahhhhhhhh, Summer.

Just saying the word makes me homesick for it.

I have had it with winter.

I look out the window with my nose pressed so hard against the cold glass that it fogs instantly) and all I can see is snow, snow, snow and more snow. I am doing all that I can right now to fight the winter blues. I look like a crazy person walking around my house in shorts while slathered in suntan lotion wearing sun glasses and flip flops (freezing my tookus off mind you) all in an attempt to feel like I am someplace (anyplace) besides a gloomy, cold, snowy place.

I take vitamin D.

I visualize myself laying out on a gorgeous white sandy beach.

I count the days until Spring.

But alas, I am still knee deep in winter.

Blech.

So I turned to food for some comfort. And not the usual go to comfort food either. Nope. This was serious so I pulled out the big guns, I needed something delicious AND nutritious so I whipped up a packed-full-of-vitamins-put-a-happy-smile-on-my-face-breakfast this morning and now I feel that I can hold on until the sun shines warmly upon my face again.

Have you ever heard of egg-in-the-hole? Well this is a healthy take on that concept. I believe that I saw this idea in one of the 325 magazines that I am constantly flipping through but I can’t be sure of which one. Or exactly how they made it come to think of it. But I’ve been thinking about peppers and eggs for months now and I finally gave it a shot today and I’m happy to report- it’s easy. It’s scrumptious. AND it made my frown turn up-side-down.

Or sunny side up in this case.

All you need are eggs…

And a pepper.

I chose to use a red pepper but you could use any color you like. I happen to love red peppers and so do my kiddos. Not to mention Valentine’s Day is just around the corner so red seems to be the happenin’ color right now.

Come to think of it, this would make a perfect Valentine’s Day breakfast in bed treat by the way!

Hint, hint in case my handsome and strong wonderful husband happens to be reading this.

Slice your peppers into rings and remove the seeds.

A word of advice: when I tried my first egg-in-the-red pepper, the egg escaped from under the pepper slice so I decided to dip the pepper ring into some flour before putting it into the pan.

Worked like a charm.

Meanwhile, melt a pat of butter in a pan on med-high heat.

Drop the pepper, floured side down, into the bubbling butter and slightly press down with a spatula to help seal the edges.

Let the pepper cook for a few minutes and then crack the egg right into the center of the pepper.

Cook the egg until you’ve achieved your desired firmness, add some salt and pepper and dig in!

The sweet crunch of the red pepper paired with the savory fried egg is heavenly to say the least.

Now if this doesn’t turn your winter blues frown sunny-side-up then I don’t know what will.

Unless of course you live in Florida.

And if you do happen to live in Florida, can I come stay with you for awhile?

Just kidding. Kinda.

Wenderly

Here’s the recipe!

Red Pepper Egg-In-The-Hole

(serves 1)

You’ll Need:

1 pepper (color of your choice)
1 egg
1 pat of butter

What To Do:

In a medium-sized pan heat a pat of butter over medium-high heat.

While the pan is warming up slice the pepper into rings and remove seeds. Next dip one side of a pepper ring into a shallow bowl of flour and then place into sizzling skillet. Gently push the pepper ring down with spatula to allow pepper to stick to the bottom of the skillet. Let the pepper cook for 1-2 minutes .

Crack one egg into the center of the pepper and let cook until desired firmness.

Season with salt & pepper.

Enjoy!

Categories
Eat Snacks

Homemade Cranberry Almond Granola

Autumn is in the air!

And with that comes busy schedules, meals on the go and even more of a good reason to eat healthy.

It’s very challenging to find healthy, quick and easy options that satisfy all of the members of my family! Let’s just say that each of us have individual opinions about what we like and dislike and leave it at that. However, we can all agree on granola as a healthy snack option! And it’s perfect for breakfast, a quick midday pick-me-up or it can satisfy a sweet tooth any time of day!

This wholesome, sweet treat has endless possibilities! You can create any combination of ingredients you wish. We like (and agree) on dried cranberry with slivered almonds, but you can switch it up with whatever dried fruit, nut or seed that tickles your fancy in any combination you like.

Just a few simple ingredients are needed to make this granola – whole oats, slivered almonds, dried cranberries and cinnamon.

Ahhhh, cinnamon. I just love cinnamon. Nutmeg would be good too.

Honey. Sweet, thick golden gooey honey…

and canola oil.

Mix the oil and honey together and pop it into the microwave for 1 minute. This will help marry the two and they will  live happily ever after among the oats and other ingredients.

Note: Feel free to play around with the amount of oil you use, this recipe makes for a softer granola, if you’d like yours to be crunchy, cut down on the amount of oil.

Next, spread the oats onto a baking sheet with sides

Add the oil & honey, almonds and cinnamon and give a big stir. (Set the cranberries aside, they’ll be added in after the baking.)

Bake at 350ºF for 20 minutes, give the granola a stir half way through.

Can you smell that? Heaven. Pure heaven.

Add the dried cranberries and give another stir until all incorporated.

And…Ta Dah!

Wasn’t that easy?

Enjoy your granola by the hand full or try it my favorite way, sprinkled over a big dollop of Greek yogurt!

Happy Autumn!

Wenderly

Cranberry Almond Granola

Ingredients:

  • 6 cups whole oats
  • 1/2 cup canola oil (or less if you like a crunchier granola)
  • 1/4 cup honey
  • 2 tsp cinnamon
  • 1 cup sliced almonds
  • 1/2 cup dried cranberries

Directions:

Preheat oven to 350ºF.

Stir the canola oil and honey together and pop into microwave for 1 minute.

While the oil and honey are heating, place oats, almonds and cinnamon onto a baking sheet with sides.

Once oil and honey are heated, pour onto oat mixture and stir all ingredients until incorporated.

Bake at 350ºF for 20 minutes and give the granola a stir half way through.

After granola has cooled add the cranberries.

ENJOY!