Posts Tagged ‘Eggs’

Kale and Swiss Cheese Quiche

March 12th, 2012

Kale and Swiss cheese quiche

Oh, quiche.  I love you so, and yet I rarely make you.  I don’t know why, as you aren’t exactly a complicated dish to prepare.  Bake some pastry, saute some veggies, whisk some eggs, and voila!  Dinner (after a quick stint in the oven) is served!

1 round of pastry (see here for my usual recipe)
3 cups finely chopped kale
1 leek, halved and thinly sliced
1/2 tbsp olive oil
salt & pepper
1/4 tsp freshly grated nutmeg
1 cup shredded Swiss cheese
3 tbsp flour
4 eggs
1/4 cup milk

Roll out your pastry and fit it into the bottom of a pie pan.
Bake the pie crust for 10 minutes at 400º while you prepare the rest of the ingredients.
Cook the kale and leeks in the olive oil until softened – about 7 minutes.
Mix the veggies, cheese, seasoning and flour in a large bowl.
Take the pie crust out of the oven and lower the temperature to 350º.
Pat the cheese and veggie mix into the bottom of the pie.
In the same bowl you used for the veggies and cheese, whisk together the eggs and milk.
Slowly pour the egg mixture over the quiche fillings.  At this point, you can also sprinkle on some bonus cheese, if desired.
Bake the quiche for 30-40 minutes, or until the egg at the middle is set.

“Baked” Eggs

July 28th, 2010

Eggs with spinach and pasta

Two days a week, I work an evening shift at the library.  This means I work from 1:oo – 9:oo pm, with an hour off for supper.  Thankfully I live close enough to my work that I’m able to zip home and throw together some proper food for dinner.

This is fast becoming one of my go-to dishes for just such a time.  It’s fast, easy and has lots of flavour.

1 handful of egg noodles (or other bite-sized pasta)
1 handful of fresh spinach
1/3 cup pasta sauce
2 eggs
salt & pepper

Boil the noodles in a small pot of water.
One minute before they are finished cooking, stir in the spinach.
Drain the spinach and the pasta, then return to the pot and stir through the tomato sauce.
Put everything in a bowl.
Make a well and crack in two eggs.
Cover the bowl with a plate and microwave for a minute or two, until the eggs are cooked to your liking.
Grind on some salt and pepper and devour.

Note: If I weren’t in a rush, and it wasn’t the middle of summer, I might use the oven instead of the microwave to cook the eggs.  Then again, that seems like a lot of energy and heat for a single-person dish.

Spaghetti Carbonara

July 18th, 2010

Spaghetti Carbonara

Just like pasta puttanesca, spaghetti carbonara has been on my “to cook” list for a while.  Again, I find it hard to believe it’s taken me this long to get around to it.  Tonight was  a perfect night to for this creamy, cozy dish: the weather is rain, thunder and more rain, with a chance of rain in the morning. I closed all the curtains to block out the dismal skies, turned on CBC just in time for Randy Bachman’s Vinyl Tap, and danced around the kitchen while making my stormy weather dinner.

1 serving whole wheat spaghetti
1 big pot of boiling water
1 egg
1/2 cup Parmesan cheese
4 strips of bacon, chopped into itty pieces
1 clove of garlic, crushed and chopped
lots of black pepper
a bit more Parmesan for finishing

Cook the spaghetti in the boiling water until it hits your level of doneness.
While the pasta is cooking, beat the egg and cheese together in a bowl.
Once the pasta is cooked, drain it – but reserve about a 1/4 cup of the cooking water.
Toss the bacon bits into the pasta pan, cooking over medium heat until slightly crisp.
To temper the eggs (in order to stop them from scrambling once they hit the hot pasta pot), whisk the egg and cheese like mad while slowly pouring in the reserved pasta water.
Add the garlic to the bacon along with a significant grinding of fresh black pepper.
Remove the pan from the heat, dump in the spaghetti and slowly stir in the egg mixture, letting it coat all the pasta.
Sprinkle on some more cheese and black pepper before serving.

Breakfast Sandwich on a Cheese Biscuit

February 22nd, 2010

After filling my breakfast cravings with egg and ham sandwiches on English muffins, I saw a Tim Horton’s ad, and was inspired to build my favourite breakfast on a cheese biscuit instead.  Fantastic, I tell you.  Just brilliant.

You can find my cheese biscuit recipe here.  It’s super quick and easy, since it uses oil instead of hard butter.

Tasty Breakfast Sandwich

February 8th, 2010

Ah, breakfast.  I love you, but I also love sleeping in, which makes you oh so hard to fit into my work schedule.  Usually, dear breakfast, you are a quickly gulped bowl of cereal, or a couple of pieces of super grainy toast with peanut butter munched in the car or on the walk to work.  On the Sundays when I work, you are usually a big cup of coffee and a cinnamon bun while I’m running the holds reports before the library opens.

And then, this morning – bliss.  We had quality time to spend with each other, and the result was this tasty, tasty egg and ham sandwich. 

1 farm egg
1 English muffin
1 slice of Tuscan ham
butter
salt & pepper

Crack the egg into a small frying pan, breaking the egg and giving it a bit of a stir.  Cook over medium heat until firm.
While the egg is cooking, split the English muffin in half and toast until golden brown.
Butter the muffin halves, sprinkle a bit of salt and peper on the egg, and assemble your sweet breakfast sandwich.

Notes:
Looks like I’m not the only one making breakfast sandwiches – Sara, over at I Like To Cook, has directions for a quick microwave version.

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