A Fried Egg with Toast

07/30/2010 • Breakfast & Brunch • by


There are mornings when I don’t have to think about what I want for breakfast.  Instead a craving for something comforting consumes me and I ultimately give in  to it.  I was introduced to fried eggs years ago and now have a preference to it.  Yes, I like fried eggs better than boiled, scrambled, as omelets or any other variety.  One of the keys to getting it just right for me is my cast iron skillet.

 I start by melting a small amount of butter in the skillet, then pouring in one cracked egg with a light sprinkling of salt and black pepper.

Now things get personal when it comes to cook time.  I’m one of those people who unapologetically prefers a little browning on my fried eggs.  That’s how I like it.  So I watch my egg as it sizzles in the skillet and when it reaches the “right amount of toastiness”, I flip it onto my plate and breakfast is almost done.

Hmmm….what’s missing here?

Ahhhh…toasted wheat bread with grape jam.  Oh I’m so ready now.  Now, one more thing.

Hot coffee in my favorite cup.  Now my Friday morning is perfect.

Thanks for stopping by, enjoy your Friday and have a fantastic weekend!!

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I’m participating in the Foodie Friday potluck party hosted weekly at Designs by Gollum.  Join the fun!

A Taste for Blueberry Muffins

07/22/2010 • Breakfast & Brunch, Food + Drink • by

I’ve been seeing blueberries and blueberry muffins all over the place this year.

In my home, we’ve had our fair share of them.

So far, my favorite way to eat them is in a muffin.

It all starts by mixing a simple batter,

then stirring in floured blueberries so they won’t sink to the bottom.

After filling the muffin cups, you get to sit back and wait for the house to fill with their intoxicating aroma.

And soon enough, breakfast is ready.

A lovely breakfast.

And if all goes well, a nice little snack later on.

BLUEBERRY MUFFINS

1-1/2 cups all-purpose flour
3/4 cups granulated sugar
2 tsp baking powder
1/2 tsp. salt
1/3 cup vegetable oil
1 large egg, beaten
1/3 cup buttermilk (approx)
1 tsp. vanilla extract
1 cup Blueberries lightly coated with flour

1.  Preheat oven to 400 degrees. Line 12 muffin cups with muffin liners.

2.  In a large bowl, mix together the dry ingredients and make a well in the center.

3.  Place vegetable oil into a 1 cup measuring cup. Add the egg and enough buttermilk to fill the cup.

4.  Stir the liquid ingredients into the dry ingredients until just combined, being careful not to over mix. Batter may be lumpy. Gently fold the blueberries into the batter.

5.  Fill the muffin cups about three-quarters full. Bake for 18 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not over bake.

Adapted from To Die For Blueberry Muffins

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I’m participating in the Foodie Friday potluck party hosted weekly at Designs by Gollum.  Join the fun!

Quiche Lorraine & Fresh Fruit

05/13/2010 • Breakfast & Brunch, Food + Drink • by

This morning when I walked into the kitchen to prepare a little breakfast I glanced over at a package of bacon and decided to bake a quiche for dinner.  Quiche Lorraine is one of my favorite pies.  I tend to bake it for breakfast or brunch but recently I’ve gone through some weird change that has blurred the breakfast/lunch/dinner boundaries.  Now I can eat savory pasta leftovers for breakfast and a bowl of cereal for dinner and be completely content.

The Quiche Lorraine recipe I used was found in my Better Homes and Gardens Cookbook….I adjusted it slightly to my liking.  It’s simple, quick and delicious!

In a medium bowl I combined 12 slices of crumbled turkey bacon, 1 medium diced onion, 4 eggs, 1 cup of heavy cream, 1 cup of 2% milk, 1 tbsp all-purpose flour, 1/2 tsp salt, a dash of black pepper and 1-1/2 cups shredded swiss cheese.  I poured the mixture into a deep dish pie shell that had been baked in a 400 degree oven for 10 minutes.

The quiche was baked in a 325 degree oven for 45 minutes.  After adding some fresh fruit, dinner was pretty satisfying.  Now I’m wondering what will inspire my dinner for tomorrow night…I’m open to suggestions so feel free to leave some.

Thanks for stopping by!!

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I’m participating in the Foodie Friday potluck party hosted weekly at Designs by Gollum.  Join the fun!