Souffle Omelette

Light as air, you have to try these at least once. If they don’t become your omelette of choice, I’d be shocked.  Big and fluffy,  you might want to start off with one less egg per serving than you would normally. I’ve used cheese only as a filling. Adding lots of heavy fillings will give you less rise. I prefer to serve meats on the side, rather than deflating the omelette. If you’re looking to impress you cannot beat the presentation. Perfect for a sunrise breakfast, Sunday brunch, or an evening brinner (breakfast dinner 🙂 )

3 eggs separated, making sure there is no yolk in the white

a knob of good unsalted butter

seasonings  – your choice but do add something!

1/4 C cheese – for inside and a little on top

light add ins – thin sliced mushrooms, very finely diced ham, minced shallots

 

Beat your whites til they hold a medium peak. Don’t be scared! I have never done meringues because I have always failed at getting whites to hold. Soufles I made flopped. I was determined to get this right though. I make these in about 5 minutes now. They are so easy…worth every beat. And btw I use a whisk. No need for a mixer. (at least not with up to 4 eggs)

Beat your yolks til they are thick and creamy and bright. Don’t slack on yolk beating- it gives you peak performance. Rinse your whisk and give the whites a quick re beat (trust me here), then slowly add the yolks to the whites…

Gentlyyyyyyyy fold your yolks into the whites til they are this omgorgeous shade of  pale yellow…

I am using an 11″ electric skillet here. Gently pour your eggs in and smooth them to the sides of the pan. Let it set for a minute, add your seasonings and cover. Three minutes covered on low-medium high heat.

Add your cheese. It only needs a little. Save some for on top. Do you SEE that rise?

Carefully fold and place on a plate. Gentle and careful are the theme here, but don’t be fearful. Mine have yet to flop, and each one is more beautiful than the next. Again will you look at that height?

A bit of cheese to finish.

Try it. Leave me a note when you do. It’s love, I promise.

 

 

 

2 Good To Be True French Toast

2 slices good bread- sourdough if you’re trying to be “healthy”
2 eggs
2 T. brown sugar or honey…
2 T. cream
2 T. real vanilla extract
Filling
2 T. peanut butter
2 T. plain yogurt
2 T. banana slices (about 6)
Garnish
2 t. pepita seeds
2 t. powdered sugar

Beat eggs, br. sugar or honey, cream and vanilla, until sugar is completely dissolved. Soak your bread in it, turning carefully until every last drop is absorbed into bread.
Heat just enough unsalted butter to coat the bottom of your pan. Place bread in pan.
Please make sure your toast is cooked all the way through. At least 5 minutes per side, on low, to medium heat at the end to brown.
While your toast is cooking, make the filling by blending the yogurt and peanut butter.
Remove bread from pan. Spread pb mix, and top with banana slices on one side.
Place other slice on top.
Garnish with powdered sugar and pepitas, and a heart shaped banana slice.
Feed someone you love.

 

 

Happy Valentine’s Day ❤ Day

Micaela’s Healthy Hotcakes

I am VERY proud  to be  featuring a  special  guest  blogger! This recipe is courtesy of my daughter, with her  pointers to make a filling and healthy version of pancakes. Just a few ingredients and you have a delicious and healthy breakfast,lunch or dinner!

1 medium banana

1 egg

1/3 C. oats, ground in a processor

1/4  t. baking powder

1 t. cinnamon – or to taste- Micaela uses  more

Peel banana,  put in a medium bowl and microwave for 15 seconds on high. Mash the banana very well with a fork or  whisk. making sure there are no lumps. Add one egg and beat well.

Mix the baking powder and ground oats. Combine with  the  wet ingredients and let sit for about 5 minutes.

In a hot pan, melt a scant  teaspoon of coconut oil.

Spoon the batter into  the pan into two equal pancakes. When bubbly on top, gently turn, and cook for a minute or two longer.

Top with a schmear of peanut or almond butter, and  your favorite fruit.

❤

 

Puffins

My kids love pancakes. I am not a fan of standing over the stove, pouring and flipping one by one until you have a stack that can be served. Puffins are our family name for mini Dutch  baby pancakes. Basically the same batter as pancakes, these puffy little lovelies rise up like a popover, and then quickly fall to create a niche for delectable fillings.  On days like today I can give the kids a hearty  meal, and then get  back to the final touches of dinner. From our house to yours, Happy Thanksgiving!

1 C. milk

1/2 C. butter, melted (one stick)

6 eggs

1 t. vanilla

1 C. flour

1/2 t. salt

a pinch of cinnamon

Mix the milk and butter. Add the eggs and beat well. (Do not add the hot butter to the beaten eggs) Add your dry ingredients. Mix well. trying to get  as many lumps out as possible. This can also be done in a blender. (Pictured ingredients are for half of a recipe)

Pour into lightly oiled muffing tins. Use oil or cooking spray. I find butter makes them stick. Fill about 3/4 of the way.Bake in a pre heated 400 degree oven, for 15 minutes or until lightly browned.

They will rise significantly! And fall quickly, creating the pocket for filling.

Filling possibilities are endless. Here you have peanut butter, nutella, blackberry preserves and apricot preserves. A dusting of powdered sugar and breakfast is served, start to finish in less than 30 minutes.

Puffins!

Matzoh Brei

This is  a traditional breakfast made during Passover. During this holiday you are not permitted to eat anything  with non kosher  flour, or leavening.In their haste to leave  Egypt, the Istaelites could not wait  for their bread to rise. When baked without the rising, it became  what  we know  as Matzoh. Every family has their own way to make Matzoh Brei,also known as fried matzoh. I’ve made it  at least a dozen different ways and this, to my family is the best.Not too hard, not too soggy, it is “just right” I prefer it with a  little salt and  a lot of  black pepper. Some eat it like  you would  french toast, and some put a little jam with a sprinkle of powdered sugar. However you like it, it is  a treat.

2 pieces of matzoh, broken in bite size pieces

2 T. unsalted butter

2 eggs,beaten

1 Cup boiling water

salt,pepper,jam,honey,maple syrup,powdered sugar (however you choose to top)

Put the Matzoh pieces in a colander. Pour the boiling water over it, just letting it “pass over” the matzoh. This softens the matzoh enough to allow it to absorb all of the egg.Some people prefer to soak the matzoh in the water.I think this produces mush, and does not allow the matzoh to absorb all the egg.By using boiling water,you achieve quick softening without making  glue.

Add the matzoh to the egg mixture and allow it to sit until all of the egg  is  absorbed.

Melt the butter in a hot frying pan.Immediately add the matzoh. Do not allow the butter to brown, as this results in a very funky colored fried Matzoh! Cook just until the  egg loses it’s “glisten”. This makes  a crispy outside and a soft,but cooked inside.

Now Flip It!

Perfection!

Turn onto a plate. Choose your topping  and  enjoy!

The holiday is now over, and  we still have matzoh. Today I got  a little  daring and added some unusual (for Brei) ingredients. Here it is   with  garlic pepper mixed in  while cooking…a  splash of  sesame oil after  it  cooked,  and  a  garnish of  2   sliced  scallions. I called it  Thai Brei!

Salmon and Eggs Alfredo

 

Time to clean out the fridge! I love the challenge of pulling together what is left over,especially when there often isn’t enough of something for a whole serving. For some reason I have been craving eggs benedict.It’s probably been ten years since I’ve had it.No Canadian bacon and not in the mood to play with hollandaise I put this together instead! Craving well satisfied!!!

• 1/2 english muffin
• 1 egg
• a few tablespoons Heart Happy Alfredo
• 1/4 C. flaked salmon (leftover from Salmon w/Coriander Crust)
• a few shakes red pepper
• a few shakes dried dill

Lightly toast the english muffin. Fry one egg – over easy is how I like them but you are welcome to poach if that’s your preferance.Heat the alfredo for a minute in the microwave. Place egg carefully on top of muffin.Spoon alfredo over top. Place flaked salmon over all.Shake some red pepper and dill over the top. Eat! Immediately!!!