Spiegelei in der Back-Kartoffel
Backkartoffeln und Spiegelei sind an sich eigentlich keine ungewöhnliche Kombination, aber man kann es schaffen, dass sie zumindest in sehr unerwarteter Form kombiniert werden – und zwar, wenn das Spiegelei
Easy Bacon and Egg Bites, perfect for a sleepy Saturday breakfast. Heat oven to 350°F. Unroll dough, separate into squares, place on ungreased cookie sheet. Top each pizza with bacon, crack a fresh egg on top , sprinkle with basil leaves and cheese. Sprinkle with pepper. Bake 18 to 20 minutes until golden brown.
Potato Avocado "Toast" with Perfectly Poached Eggs
If you prefer to use frozen hash brown potatoes be sure to thaw them and squeeze out all the moisture before forming patties. If you use almond or cassava flour this recipe is Whole 30 compliant. Cassava works much more like flour and holds together better. Of course if you are not following Whole 30 you can use any flour you wish. Makes about six patties. Save extra patties in the fridge and reheat in pan with a little clarified butter the next day or two!
Roasted Broccoli and White Beans
Need a hearty vegetarian recipe for breakfast/lunch/dinner that requires little effort? Turn on the oven and make Roasted Broccoli and White Beans. Put an egg on top! Recipe on Shutterbean.com
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the…
Green Shakshuka & 'Cook in Israel' Cookbook Giveaway
So happy to have Katherine back in this space with her new project as the editor and photographer of the self published book, Cook in Israel, by Orly Ziv who is of a Greek, Jewish background. I have known a handful Greek Israelis growing up. The parents were from Saloniki (Thessaloniki) and the father was a World War II labor camp survivor. Back in 2011 Katherine was gracious to write a guest post and give us a tour of Mahane Yehuda Market, in Jerusalem, along with a Hummus recipe. Katherine…
Sweet Potato and Mozzarella Egg Skillet - Averie Cooks
This easy, inexpensive, 3-ingredient, 15-minute recipe is great for busy nights when you didn’t have time to plan dinner or try it for an easy weekend brunch. The sweet potatoes are soft and tender, and make the perfect base for the warm eggs and gooey melted cheese. It’s comfort food that’s fairly healthy and you it’s made in just one skillet to save time on cleanup.
Hashbrowns, Spinach and Tomato Pie Recipe | Diethood
Hashbrowns, Spinach and Tomato Pie: Hashbrowns, Spinach and Tomato Pie is the perfect addition to your Easter Brunch Menu!
Baked Eggs with Mushrooms and Parmesan – Kalyn's Kitchen
Baked Eggs with Mushrooms and Parmesan would be a great idea for a special low-carb breakfast and mushroom fans will love this recipe!
Polenta Bowls with Roasted Brussels Sprouts & Mushrooms - Dishing Up the Dirt
Easy, tasty and filling to boot. I love a good polenta bowl and this simple meal is a great winter dish. The veggies are roasted until tender and slightly crisp and pair well with the creamy polenta. I couldn’t resit topping the bowls with a fried egg and highly recommend you do the same. I’d imagine this dish would …
Spicy Shrimp and Cauliflower Rice Bowl (Paleo)
A delicious Paleo-Whole 30 Spicy Shrimp Cauliflower Rice Bowl with fried egg and avocado made in 15 minutes!
Roasted Brussels Sprout & Proscuitto Pasta - Country Cleaver
Roasted Brussels Sprouts and proscuitto goat cheese pasta makes a gorgeous twist on a classic spaghetti dish, especially when topped with a perfectly poached egg. And – it makes even better leftovers. The 2014 theme continues – EVERYTHING is better with an egg on top. It is fact. Especially when that “everything” is pasta covered […]