ONE EGG OMELET

Posted on December 30, 2019 by Caryn

Filled with all the special things that I love wrapped in one paper thin egg. The perfect dinner!

INGREDIENTS:

One egg

Cream, Two Tablespoons

Butter, One Teaspoon to cook the egg in

Fresh Spinach, 1/2 Cup

Spam, Two Slices

Mushrooms, 1/4 Cup

Onions, 1/4 Cup

Bell Pepper, 1/4 Cup

Marsalla Wine, 1/4 Cup

Cheese, 1 slice of either Gruyere, Provolone, Cheddar, American, Jack or Swiss

Sharp Cheddar Cheese, 1/4 Cup

Sour Cream, 1 Tablespoon

Avocado, 3 thin slices

Hot sauce or salsa sprinkled on top

Salt and pepper to taste

Mise en place (everything in it’s place

DIRECTIONS:

When the butter is melted in the pan, add the one egg and cream that has been beaten together with a fork. It will be a very thin layer of egg, which is exactly what you want. Place on the uncooked egg, whatever ingredients you love. Because the egg is so thin, it cooks quickly. Fold it over and use a lid to complete the cooking time. When done add your favorite toppings. For me, I love this served with a glass of red wine…it’s the perfect dinner.

This is my favorite dinner omelet but anything you like can go inside of yours. What I love is that the egg is so paper thin and wonderful!

The ingredients change all the time depending on who my husband Kirk is cooking for, and my mood, but the steps are exactly the same.

To me the Perfect One Egg Omelet is filled with wonderful savory things that I love to eat. It isn’t something I like to eat for breakfast, but one of my most desired dinners. Filled with cooked mushrooms, caramelized onions, bell pepper, fresh spinach, grated sharp cheddar cheese and Spam. (And yes…I will happily admit that I am one of those people who love that square of heavenly goodness found in a can that you used to open with a key). Topped with home made salsa verde that I also have on this blog, sour cream and sliced avocado.

Ohhhh and to make the omelet even more delectable…I love it served with a glass of red wine, because. it is my favorite dinner.

My Perfect Omelet is paper thin and filled with the most scrumptious wonderfully tasty savory things inside. Over the years, I have had many cooked by others…but none can compare with the one my husband Kirk makes…so I would love to share the recipe with you.

I just finished making Twobuck and Bachelli…our two dogs…their morning breakfast of eggs and meat. You could say that we spoil them, but that would be a horrible understatement. But really…look how cute they are sitting so patiently waiting for their food…who could blame me?

Bachelli and Twobuck

Since the stove was already dirty from fixing the dogs breakfast, I decided I might as well cook up all the ingredients ahead of time and then tonight everything will be ready for my husband to cook.

Cream and one egg

Gruyere Cheese

Fresh Spinach

Cheese sliced

I like to use Gruyere cheese, but use any kind you like and fresh spinach.

Spam

Sliced spam sautéed in butter

Spam…yes that stuff that comes in a tin can and used to be opened by using a key…seems that people either love it, or hate it. I am one that LOVES it!

I like to fry it up in a small amount of oil first to get it nice and crispy, but it isn’t necessary because it’s already cooked.

To prepare the mushrooms, onions, bell pepper, butter and Marsalla wine.

Clean off mushrooms and slice.

Mushrooms, one box

Mushrooms sautéed in butter and wine

Pour 1/2 cup of Marsalla wine into the pot and add butter.

Onion diced

Slice one bell pepper

Bell pepper diced

Mushrooms, bell pepper and onions sautéed in butter and wine.

Dice one Bell Pepper, I happened to have an orange one, but use any color that you have.

Add both to the mushrooms and heavily pepper and lightly salt.

Let the mixture cook down for about 20 minutes until all the liquid is gone.

(This mixture is excellent on so many other dishes too)

Sliced Avocado

Avocado and sour cream

A scoop of sour cream and sliced avocado.

Green chili salsa verde

Homemade green chili verde sauce, drizzled on top of the finished omelet.

(Also on this blog)

Eggs

There are two eggs shown, because we are making two different omelets, but right now we only need one.

One Tablespoon Butter

The butter goes into the 12 inch non stick pan.

One egg into a cup and add cream

One egg

Cream and egg

1 Tablespoon butter

Melt the butter

Add the egg and cream mixture into the pan and swirl it around so the bottom is evenly covered.

Add a pinch of salt and freshly ground pepper.

Five small slices of Spam on top of the raw egg and raw spinach.

Add the mushroom mixture cooked in Marsalla wine on top of the spinach.

Next goes three slices of Gruyere cheese, or any type that you like.

Gently fold over.

Ahhh there it is…just perfect!

All I need to do is grab a glass of wine and this is my favorite meal!

Sprinkle a tiny bit of grated cheese on the top.

Add three more thin slices of Spam.

And cover until the cheese melts. It only takes a few minutes.

Using a non stick pan makes it simple for the omelet to slide right out of the pan.

Sprinkle of cheese

Sour Cream

Sliced Avocado

One dollop of sour cream and the green chili salsa I made earlier.

All finished…it looks beautiful and tastes like a bite of happiness in my mouth.

Perfection!

It always turns out bigger than I thought it would.

There is no way I could eat this monster…right???

Diving right in to eat every bite

Love this with a glass of red wine

Gone!

Well I did it…ate every single bite!

Didn’t think I was going to make it, but I managed to finish every last drop!

BREAKFAST CASSEROLE

Posted on July 11, 2019 by Caryn

A wonderful meaty filling casserole that needs to be made the night before. Bubbling hot cheese covers the dish!

INGREDIENTS:

Make the night before

French or Sourdough Bread, 6 slices

Link Sausage, 1 pound already cooked

Eggs, 6

Milk, 2 Cups

Dry Mustard, 1/2 teaspoon

Green Chiles, small can diced

Cheddar Cheese, one brick

Salt and fresh ground pepper to taste

DIRECTIONS:

Make the night before allowing the bread and eggs to absorb into the bread cubes. Start by spraying baking dish with non stick spray or coat with butter. Cut the pieces of bread into bite size cubes and put into the baking dish. Cut the cooked sausage into bite size pieces and sprinkle over the bread.

Combine the eggs, milk, salt, chopped chilies, and pepper and dry mustard in a bowl and beat with a fork. Pour over the bread and sausage. Cover with grated cheese, cover and refrigerate over night.

The next day, bake in the oven at 325 degrees for one hour covered and 20 minutes more uncovered.

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This is a wonderful recipe. It must be made the night before. so a little planning is necessary in order to give the milk and egg mixture a chance to absorb into the bread. This is a very positive thing because any time I can make a dish ahead of time…it makes me very happy and stress free. Every single Christmas morning for the last 40 years, we have eaten this delicious, creamy, cheesy egg casserole dish. My momma served it for years and then I carried on the yearly tradition. Until this week Christmas was the only day that I served it…and I have no idea why, because it’s so good we really should eat it a lot more often. Maybe we only ate it once a year because it was so big, I guess I thought a large group was needed to be here to eat it all. And if I’m going to make a big casserole dish, that would be true…but what I will do in the future, is make one cook it, separate it into four smaller dishes so it can go into the freezer. That amount will be perfect for us to have any night of the week for dinner. All I will have to do is nuke it and making no mess at all in the kitchen, an incredible meal will be ready in minutes.

6 pieces of bread, 5 cuts down and 5 cuts across

Spray the pan with non stick spray and add the bread squares.

Cut the fully cooked sausage into bite size pieces. I like lots of sausage, but add as much as you like.

Our granddaughter Noel is helping me this morning by cracking the six eggs. Always crack one into a separate bowl, just in case the egg isn’t good. Then add 2 cups of milk.

1/2 teaspoon dry mustard goes into the bowl and one four ounce can of chopped chilies.

Pour the egg mixture over the bread and sausage. Add the grated cheese liberally on top…cover and refrigerate over night.

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Because I am having a huge group, I decided to make two different casseroles. I made the second one like above, except I added potatoes, spinach, goat cheese and ham.

Three potatoes pealed and diced, add a little water and nuke for ten minutes.

Lay the potatoes over the bread, sprinkle one cup of frozen or fresh spinach chopped over that and then the sausage.

Add one cup of chopped ham and 8 ounces of cheddar cheese.

Crumble liberally with Fetta cheese, cover for the night and then bake the next morning. This is one of my favorite egg dishes…especially on Christmas morning. What ever you choose to add in yours, I’m sure that it will be outstanding and everyone will love it!

Serve it alone or with fruit topped with cream cheese

or creamy avocado on the side.

it really is soooo good!

I have made it many different ways, using baked ham and potatoes. Also made a Vegetarian version using potatoes and chopped spinach, topped with cheddar and goat cheese. This is really one of those dishes that whatever you like will go perfectly inside.

EGGS BENEDICT CASSEROLE

Posted on January 22, 2019 by Caryn

This dish is a crowd pleaser and good any time of the day.

This is for a very large group and the ingredients can be cut way down.

INGREDIENTS:
Eggs, 60
Spiral Ham, one…but you can use any ham that will give you slices.
Mayonnaise
Mustard
Tabasco
Salt
Pepper

HOLLANDAISE SAUCE:
(This is a Betty Crocker recipe that was done four times the original recipe and she drizzled the sauce all over the top of the ham and deviled eggs)
12 large egg yolks
4 Tablespoon lemon juice
4 sticks of firm butter

In a 1 1/2 quart saucepan, vigorously stir the egg yolks and fresh lemon juice with a wire whisk.
Add 2 sticks of the butter. Heat on very low heat, stirring constantly with a wire whisk, until the butter is completely melted.
Add the remaining 2 sticks of butter. Continue stirring until the butter is melted and the sauce has thickened. Be sure the butter melts slowly so the eggs have time to cook and thicken the sauce without curdling. If it does curdle, add about one tablespoon of boiling water and beat vigorously with a whisk.
Cover with tented foil, place in the fridge and cook one or two days later. When you are ready to serve…warm them up in a 350 degree oven for about 20 minutes. Tent with foil so the hollandaise doesn’t brown.

Dip English Muffin halves into melted butter and place on a cookie sheet lined with foil. Put into the oven at the same time as the eggs and ham.
When you plate…it is an English muffin, ham, and deviled egg…and it tastes amazing!!!

Egg Benedict Casserole…the perfect brunch dish to make for a large group a day ahead, so no stress at the last minute…amazing to say the least right?

Donna Lannom and I both graduated from Temple City High School in 1969. I got married and moved away shortly after that and unfortunately haven’t had the blessing of seeing her since…but…because of Fb…54 years later, we have been able to establish a new friendship, that I am so grateful for.

She posted this picture of a dish she made for her family at Christmas. When I first saw it, I have to admit, I just couldn’t wrap my head around the idea of putting a deviled egg together with hot hollandaise sauce, and eating it hot. So I made a small portion…just in case I didn’t like it.

As it turned out…I LOVED it! Really, really loved it…and I can hardly wait to have the group over, so I can make a big casserole up. I was very impressed to say the least and very happy that Donna allowed me to share her wonderful recipe on my blog for you to try.

I hope you like it as much as I did…it will be on my menu next Christmas and the next time I have my group here for Bible Study. Anything that I can make a day or two ahead and have it taste amazing and uniquely out of the ordinary, is exactly what I like to make.

This is Donna’s recipe for 60…you can make a little or a lot.
Because I was so skeptical…which I didn’t need to be at all because it turned out to taste so wonderful…I made a very small amount and thought it might be fun to serve it over an English muffin and a hash brown patty. Because this is so rich it makes the perfect brunch instead of breakfast.

I had a small amount of sliced ham that I used…wasn’t sure if the ham should be in whole slices of cut up, but decided to cut it in bite size pieces just for ease of eating.

So here we go…step by step directions for one fabulous brunch that made much smaller for just the four of us.

Eight hard-boiled eggs

Cut in half and place the yolk in a separate bowl

Smash the yolk with a fork

Salt and pepper to taste

One Tablespoon mustard and 2 Tablespoons mayonnaise

Tabasco to taste

Stir together

Fill the egg whites

I had a small package of sliced ham that I used

Ham cut in bite size pieces

Leave the ham slices whole or cut

The ham I used was sliced thin, but would taste wonderful with a thick cut

Cooking spray on the pan, then the ham and then the eggs

Deviled eggs right on top of the ham

Hollandaise Sauce was made with three eggs, 1 Tablespoon fresh lemon juice, and 1/2 butter stick.

The 9 by 9 inch baking dish is done and ready to go into the fridge over night.

I used every drop of the hollandaise sauce and used my fingers to sneak what I couldn’t spoon out.

The next morning I put three half eggs and ham on a small baking dish to go in the oven to heat.

While I was heating the eggs, I browned four hash brown patties until crispy.

English Muffins in the toaster

Muffin on the plate first, butter.

Egg and ham is throughly heated and ready to come out of the oven

Ham and deviled egg on top of the muffin and hash brown

This was the perfect brunch!

Fantastic taste, incredibly rich and wonderful

The perfect dish for a special occasion

Or any day you feel like indulging in a great treat.

Delicious, and I dish I can’t wait to make again.

FRIED DEVILED EGGS

Posted on March 1, 2018 by Caryn

Crispy and good! For those who love eggs but want something different, and they look amazing!

INGREDIENTS:
12 Eggs
Mayonnaise, Two Heaping Tablespoons
Mustard, Two Teaspoons
Mustard with horseradish, One teaspoon
Tabasco, 1/4 teaspoon
Pepper & Salt to taste

The dredging on the egg whites:
Three eggs beaten with a fork
Two cups of Panko Breadcrumbs
Two cups of Flour

DIRECTIONS:

Cover the eggs with two inches of water and bring to a boil over high heat. Liberally salt the water.
When it comes to a full boil, turn off the heat, cover with a lid and let stand for 10 minutes.
Run the eggs under cold water and peal.
Remove the yolks, place in a medium bowl, add the above ingredients
and smash with a fork until completely blended and there are no bumps of egg.
Bring a pan of oil to heat to 350 degrees. Place the whites in flour, three beaten eggs and Panko Bread crumbs.

to make deviled eggs, which I absolutely love because the white part of the egg was never my favorite texture. It makes a great presentation and the added crispy crunch is a great addition. My son-in-law Shane saw this on Tasty which was on Facebook and sent it to me…I just had to try it…and am so very glad that I did!

Run the eggs under cold water, using the back of a small spoon to push up against the shell. The spoon breaks the membrane and it comes off perfectly. If you have an egg cooker it makes the job of peeling eggs even easier. One of those gifts that I seriously thought I would never use, but do almost every single week.

Cut the eggs in half dividing the yolks from the whites.

Make the yolk mixture either using my ingredients, or your favorite way of making it.

Place in the fridge while you fry the whites.

While the oil is heating to 350 degrees, prepare your dipping station.

Flour, three eggs beaten and Panko breadcrumbs

First the white goes into the flour then the egg mixture, and then the Panko

It only takes a few minutes to turn golden brown

Lay on a paper towel to absorb any additional grease

Turn right side up and fill with the deviled egg mixture. If you have a piping bag, it would look really pretty, but people were walking in the door for dinner and I just didn’t have time. Everyone was hesitant about trying them at first…but not one single person didn’t love them!

SCRAMBLED EGGS AND BRAINS

Posted on February 7, 2014 by Caryn

Ingredients

1/2 pound Beef, Veal or Pork Brains

1 1/2 teaspoons White Vinegar

1 teaspoon Salt

2 Tablespoons Butter

4 Beaten Eggs

2 Tablespoons Whole Milk or Half & Half

Salt and Pepper to Taste

Directions:

Cover brains with cold water, add the vinegar and soak for 30 minutes. Drain. Remove any loose fatty membrane and any pieces of bone that may have slipped in there. Cover the brains with water again, add the teaspoon of salt, and simmer 20 to 30 minutes. Drain and immediately chill in cold water to stop any further cooking. Chop the brains into pea size or larger chunks and set aside. Combine the eggs, milk (I prefer Half & Half, but that’s just me) and pour into a medium warm skillet with the melted butter. Fold in the chopped brain pieces, salt and pepper to taste, and cook 5 to 8 minutes, moving occasionally with a wooden spoon or spatula to keep from over cooking on the bottom. Remove from the heat when the eggs are just firm.

To be honest, when my son brought brains to the house the first time for us to cook…I really didn’t think there was a way I could bring myself to ever look at them…let alone taste them. They are just ugly and there is no getting around that fact. To make matters worse, growing up, I didn’t think we were supposed to eat the icky parts of an animal.

But when you get right down to it…there are really no pretty animal parts…just good tasting ones.

Sadly, for years, I truly thought chicken and meat came from the grocery store…I never connected the dots that they were animals provided by God for us to enjoy. Times have definitely changed for me, and thankfully now, I try to make myself taste every part of the animal…letting no part go to waste. I will try anything once…maybe never again…but at least once.

We moved from California, after living there 40 years, to a small farm in VA. While living there, we raised a small head of cattle, which we gave “meat” names like Quarter Pounder, Big Mac and Spencer to name a few. We also threw in a few names after loved ones, like Amanda after my husbands niece, Maxine after my momma and her baby Cheesecake because she was totally white and my momma makes the best cheesecake ever. We also raised and slaughtered our pigs, and chickens….which is a huge job by the way. Plucking feathers is a whole lot of work. Something I think every child should have the experience of doing. It gives you a huge appreciation of grocery stores and what they have readily packaged for us.

I’ve transgressed, so getting back to the subject, when you cook brains with scrambled eggs, the combined textures are velvety smooth and creamy…you may not only be surprised, but may end up loving it.

Sprinkle grated sharp cheddar cheese over the top and serve as you would regular scrambled eggs. We like to eat them with warm corn tortillas, spicy Pico de Gallo and a little hot sauce. Yum

Brains getting a good soaking in water

Cook the brains first after cleaning all the bone chips out…pretty gross I know…and then fold them into beaten eggs and finish cooking just like you would scrambled eggs.

Some cooks like to finely chop the brains, but I find you lose the flavor and texture contrasts between the eggs and brains, which is really quite good.

We like to serve it in a warm corn tortilla with Pico de Gallo and of course some good hot sauce. If you can get past what you are actually eating…the taste is really very good. This is one of those things that I dreaded putting in my mouth, but I’m very glad that I did.

Are you brave enough to try this one?

Food and My iPhone

This little blog of mine…enjoying the world of food one bite at a time

Tag Archives: Eggs

ONE EGG OMELET

BREAKFAST CASSEROLE

EGGS BENEDICT CASSEROLE

FRIED DEVILED EGGS

SCRAMBLED EGGS AND BRAINS