For the second time we had a breakfast-for-dinner themed Game Night and we enjoyed the best. Breakfast sandwiches. Ever.
We also switched things up for the first time ever and had an open contest – there wasn’t a blind taste test, we judges knew who each sandwich belonged to.
Did this alter the results? You decide.
Continue reading Punny side up
Last year around Easter, we shared the history of eggs in general.
This year, in lieu of the recent night of the living egg, I thought we should check out the history behind deviled eggs.
Continue reading Food history: deviled eggs
This would be an excellent brunch salad.
Thank you, The Rookie Cook Cookbook.
- 8 oz spinach, stems removed, cut up
- 4 bacon slices, cooked and crumbled
- 3 hard boiled eggs, finely diced
- 1 1/2 tbsp ketchup
- 1 tbsp sugar
- 2 tbsp white wine vinegar
- 3/4 tsp lemon juice
- 3/4 tbsp cooking oil
- 1/4 tsp Worcestershire sauce
- pinch onion powder
- pinch cayenne pepper
- pinch salt
Continue reading Spinach salad
In the movie Runaway Bride, Julia Roberts’ character realizes that she has “liked” her eggs however her fiance-at-the-time liked them. In one fantastic scene she makes every type of egg there is to determine what her true preference is.
The verdict? “I love eggs Benedict. I hate every other kind.”
That may be taking it a bit too far, but I do absolutely adore eggs Benedict. Next to the Reuben sandwich, I would say it’s actually my favorite meal of all time.
Continue reading Food history: eggs Benedict
Holidays are all about the food. And, I just like being festive. Hence, an egg history post just in time for Easter.
I also just like eggs.
Continue reading Food history: eggs (and Easter)
I adapted this recipe from this one. It’s one of those dishes that you can throw in what you have on hand – change out the veggies or cheese, add some ham in there, etc.
- 1 cup broccoli, chopped and blanched
- 1/2 cup mushrooms, chopped
- 1/4 cup onion, chopped
- olive oil
- 5 eggs, beaten
- splash of milk
- 2 1/2 cups shredded Muenster cheese*
- salt and pepper
*I had sliced, so I chopped it.
Continue reading Crustless broccoli and mushroom quiche
In celebration of my mother’s birthday today (I won’t disclose her age) the fiance and my parents and I went to the Union Cafe in Schenectady.
Although I ordered the eggs Benedict which was amazing, it was really the home fries (or are they hash browns?) that really blew me away.
Continue reading Excellent home fries at Union Cafe
Disclaimer: This is a packed, bad ass omelette. By all means, reduce the amount of stuff in it to your preferences or what you have on hand.
I consulted Wiki How’s 4 Ways to Cook an Omelette before making this.
Also please note, the amount of cheese has been estimated; I really just threw everything in there.
- 4 eggs
- splash of milk
- salt and pepper
- 2 tbsp butter
- 2 oz shredded Cheddar cheese*
- 1 oz shredded mozzarella cheese
- 1 oz shredded Parmesan cheese
- 2 slices American cheese
- 2 slices Swiss cheese
- 3 vegetables, chopped – (I used tomatoes, onions, and green bell peppers; mushrooms or broccoli would also be good)
*I always use Kraft’s triple Cheddar cheese – sharp, mild, and white Cheddar – so really, this is an seven cheese omelette. Wow.
Continue reading Five cheese veggie omelette
I’ve been doing the Difference Between posts on Wednesdays, but I had limited access to my computer yesterday. So! Happy Thursday, with a look at white eggs and brown eggs.
Continue reading Difference between: white eggs and brown eggs