Eggs and salsa?
lucillle
2 years ago
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Comments (19)
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Why are my scrambled eggs always blah?
Comments (44)Low and slow for scrambled eggs here. No addition of water, milk, cream or whatnot. Though some of the suggestions sound good to me. I worked at a breakfast place many years ago and they used just eggs for scrambled and omelets. They whipped them up in those old fashioned malt/shake maker things. I do the same with a wisk for a for a few eggs or use the blender for a dozen or more. I like them a little wet but for those that don't I take them of the heat while still wet and finish them in the pan. I think it's a timing thing but my nephews love them and give their DM a hard time about her eggs all the time....family thing. Farm fresh eggs are great and I miss them after moving back to the city from the lake. The lady I bought them from left them on a table in front of the house with a coffee can to put your money in and you were suppose to leave an empty egg carton or two for your next purchase. It was a perfect until she passed. Her husband wasn't a fan of her chickens and they were history not long after that. David...See MoreWhat's for breakfast?
Comments (18)Petra, I'm another person who eats "other" food for breakfast and my youngest daughter spent years eating grilled cheese and chicken noodle soup for breakfast, LOL. Frankly, I eat breakfast at about 10 a.m. after I've been up a couple of hours. With my hens producing daily eggs, I often have omelettes for lunch or for supper. I like quiche, but frittata doesn't have any crust and that makes it lower in carbs and in fat and calories. I'll have some fruit and a piece of cheese, or yogurt with fruit and sprinkled with a little granola or a crumbled gingersnap for texture. I eat peanut butter often, but usually just off the spoon, LOL. Ashley loves apple slices with peanut butter and to make it more portable she'll spread a whole wheat tortilla with peanut butter, sprinkle with chopped apple and roll it up. Cream cheese and ham or turkey works the same way on that tortilla, so does filling it with eggs cooked any way you like them. Egg salad works well, as does chicken salad with leftover chicken. Gina, I'd love your breakfast and I like sardines and nearly all other fish. Elery also likes huevos rancheros, eggs cooked in salsa, but he's as likely to take a boiled egg, remove the yolk and fill the white part with salsa. Yes, for breakfast, LOL. He'll also eat scotch eggs, hardboiled eggs wrapped in sausage. So what have I had for breakfast? Umm......an orange ginger biscotti and about three cups of coffee. (grin) Annie...See MoreNon-dairy/non-dairy substitute breakfast/brunch ideas
Comments (16)Lars here is my quiche recipe. It has a whole grain crust, which I must admit I have never made, but I make the filling all the time. You can sub any vegetable for the broccoli if you don't like it. I got the recipe from "Vegetarian Times" magazine years ago. Low-Calorie Quiche Crust: 1/2 cup rolled oats 1/2 cup whole wheat flour 1/2 cup unbleached white flour 1/4 tsp. salt 1/8 tsp. baking powder 1/4-1/3 cup canola oil 2 TBLSP lemon juice 1 1/2 tsp. honey 2-3 TBLSP COLD water 1-2 tsp. toasted ground sesame seeds Preheat oven to 375. Grind oats to coarse flour in blender or food processor. Mix dry ingredients. Drizzle in oil until mixture looks like coarse sand. Add lemon, honey and 2 TBLSP water til dough forms ball. Add more water if necessary. Roll between wax paper. Sprinkle sesame in pie pan first (optional). After shaping dough into pie pan, prick crust on sides and bottom. Bake 10 min. then remove from oven and reduce heat to 350 degrees. Filling: 1 tsp. water or olive oil 1 cup minced diced onion 1 tsp. minced garlic 3 cups small broccoli florets or other veggies chopped small 1-2 TBLSP water 2 large egg whites 10 oz package soft silken tofu 1 TBLSP prepared mustard (dijon) 1 tsp. dried basil or rosemary 1/4 tsp. ground nutmeg 1/4 tsp. salt 1/4 tsp. pepper (I use white) 1-2 TBLSP grated parmesean (I have to admit I use about double that!) Heat 1 tsp. water or oil in a nonstick skillet over med. heat. Add onion and saute 3-5 min. Add garlic and broccoli and 1-2 TBLSP water. Steam until broccoli is bright green ~2 min. (Note: this is a lowfat recipe, so you could saute the veggies in more olive oil if you weren't worrying too much about calories. I often just use frozen broccoli and no water.) Drain veggies if necessary. Place veggies in the pre-baked crust. Whip egg whites until frothy. Add tofu, spices and parmesean cheese. Blend until smooth. Pour into pie crist. Garnish with red pepper if desired. Bake at 350 for 40 minutes. Note: can sub brewer's yeast or fake parmesean for the parmesean cheese. I've had it that way, it is good too. Not a traditional quiche, more like a "tofu vegetable pie" but still good if you like veggies. Seems like it would be good with artichoke hearts too, I like the combo of artichoke and red pepper. I have also made it with zuchinni and yellow squash....See MoreLOOKING for: Your best Huevos Rancheros
Comments (2)I use a bottled red salsa - a juicy one. Empty it into a non-stick skillet small enough so that you have about 3/4" of salsa. Bring to a simmer, then make wells in the salsa and break eggs into the wells - cook the eggs, basting with salsa, until whites are cooked and yolks are soft. Serve on top of warm corn tortillas. Mexican rice goes well with this, as well as refried beans. Grated jack cheese, sliced avocado with a squeeze of lime juice, sour cream, a wedge of melon...yumm!! seagrass...See More
morz8 - Washington Coast
2 years agolast modified: 2 years agolucillle thanked morz8 - Washington Coast
Jasdip
2 years agolast modified: 2 years agoI use it when I make a breakfast burrito out of scrambled eggs, black beans or corn and salsa in a tortilla.
I've never tried the heuvos rancho type breakfast, I should look into it.
Rob I love, love Spanish omelettes. Sauteed onions, peppers with a spicy tomato sauce.
lucillle thanked Jasdip
Elmer J Fudd
2 years agolast modified: 2 years ago
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