Tag Archives: Eggs

New Year’s Day Breakfast: Individual Yummy Eggs

I hope everyone had a wonderful holiday celebration with lots of joy and good food.  New Year’s Eve is just a few days away and it’s hard to think about more planning after Christmas and Hanukkah.  My vote is for a feel-good Sunday breakfast that is easy to prepare.  We have a family recipe called Yummy Eggs that is deliciously dense with eggs and cheese and always a favorite on weekend mornings.  I have modified the ingredients a bit and use a muffin pan (instead of a casserole dish) to ensure even cooking, with less oven time.  The individual Yummy Eggs are perfect for New Year’s Day breakfast because they’re simple to make (the oven does the work for you) and packed with rich, savory flavors. Along with the eggs, these little treasures are flavored with onions, green chiles, sharp cheddar cheese, fontina cheese, cottage cheese, butter and jalapeño.  And they’re finished off with some chopped chives, sea salt and fresh-cracked pepper. 

To dress up our breakfast plates, I added some fruit skewers tossed with honey and chopped basil (or mint).  We received some pears for the holidays so I used one along with some watermelon cubes.  The pears were too fragile to skewer so next time I will use pineapple chunks or strawberries.  The Yummy Egg casseroles are just as good the next day and reheat well in the microwave (low heat) or toaster oven.  And for a special lunch, add a spinach salad dressed with some balsamic or Italian vinaigrette.

Best wishes for a prosperous and peaceful New Year in 2012.  This has been a wonderful year with much to be thankful for, especially lots of delicious food and readers of my blog posts!   Thank you – I sincerely appreciate your interest, support and encouragement.  For those who like stats, this is my 49th post of the year, and year-to-date Foodie for Two has had over 7,300 views since I started posting in March of 2011. Wow!  Here’s to many more engaging conversations about food next year!  Cheers!

Eat well and share the love!

Individual Yummy Eggs
Recipe: Melissa Schenker/Foodie for Two
Serves two foodies plus leftovers, makes 6 individual casseroles

1 tablespoon soft butter, for greasing muffins tins
5 large eggs
1 ¼ cup (combined) grated sharp cheddar and Fontina cheese
1 cup cottage cheese
One 4 oz. can of chopped green chiles
¼ cup finely diced onion (yellow or red)
1 tablespoon chopped Italian Parsley (flat leaf)
1 tablespoon diced jalapeño
2 tablespoons melted butter
¼ cup flour
½ teaspoon baking powder
¼ teaspoon kosher salt
1/8 teaspoon fresh-cracked pepper
Chopped Chives
Sea Salt
Fresh Cracked Pepper

Preheat oven to 375° F and well-grease a 6-muffin pan with butter.

In a medium glass bowl, add the eggs and beat with a wire whisk until eggs are mixed well (about 30 seconds).  Add 1 cup of the grated cheese (reserve 1/4 cup for topping), the cottage cheese, green chiles, onion, parsley, jalapeno, melted butter, flour, baking powder, salt and pepper and stir well to incorporate all the ingredients together.

Add ½ cup of mixture to each muffin tin and top with reserved grated cheese.  Place pan on center rack of oven and cook for 18 to 20 minutes until casseroles are golden brown on top and firm to the touch.

Let rest on the stove top or cooling rack for 2 minutes.  Remove casseroles by running a butter knife around edges and gently lifting out.  Garnish with chopped chives, sea salt and fresh cracked pepper.

We had fun at home last weekend and didn’t have to hassle with any Holiday traffic; with over a foot of snow still on the ground, we cut some sled trails on our property and laughed it up! 

A Once-A-Year Hanukkah Treat: Potato Latkes

Tuesday was the first night of Hanukkah and we celebrated with some golden, crispy potato latkes. The first time I ever tasted a latke (pronounced lot kuh) was at David’s parent’s house, many years ago.  Just like matzo ball soup at Passover, I was quickly hooked on this new delight made during Hanukkah.  You have probably seen recipes using sweet potatoes or zucchini, but in our house they are made the old-fashioned way.  David is a latke purist (I get it, there are some things I like to keep traditional too) so my tried and true recipe is just grated potatoes and onions, eggs, matzo meal, salt and pepper.  For more flavor, I use a package of matzo ball mix in place of plain matzo meal and a lot of onion.  In my food book, a plate of latkes wouldn’t be complete without some sour cream and applesauce to dunk the scrumptious potato disks; they are crispy on the outside but nice and moist on the inside.  To szoosh them up, I like to garnish the latkes with some fresh dill and chives.

Don your apron and open your windows or turn on your exhaust fan for this delectable once-a-year treat.  Oil is symbolic with this holiday so don’t shy away from frying (click here for more information about Hanukkah).  I use canola oil and less than a quarter of an inch deep in the pan.   The trick for crispy latkes is hot oil that stays consistently hot, so you may have to adjust your heat source a few times.  When the edges turn golden brown they are ready to turn.

To keep the cooked latkes warm while finishing frying the rest, store in a 200° F oven on a platter. There is no better surprise than to open your refrigerator the next day and find some latkes waiting for you (Boston Cream pie would be nice too), so I always make extra. This batch makes about 18 latkes and we were surprised that we ate 10 of them by the end of dinner! Any leftovers should be refrigerated in a sealed container – reheat in a 300° F oven or toast in a toaster oven.  They freeze well; just don’t microwave them because they will get rubbery. They are also delightful for breakfast or lunch!
Happy Hanukkah and Merry Christmas from David & Melissa! 

And a belated HAPPY BIRTHDAY to Holly Bergman!!!

Eat well and share the love! 

Potato Latkes
Recipe: Melissa Schenker/Foodie for Two
Serves two foodies plus leftovers, makes about 18 latkes

4 medium-large russet potatoes, peeled
1 large onion
2 eggs, lightly beaten
1 package matzo ball mix
1/2 teaspoon kosher salt
1/8 teaspoon fresh-cracked pepper
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Sour Cream
Optional Sides:
Sliced cucumber

Heat oven to 200 degrees F (to keep latkes warm while frying) and place an oven-proof platter on the middle rack.

Add about 1/8 inch of canola oil to a large skillet.  Turn heat to medium-high; when the surface of the oil lightly ripples it is ready.   Test oil by adding a small piece of batter; if it browns on each side within a minute, it’s ready.

While the oil is heating, make the batter.  Grate potatoes and onion into a large bowl.  Add beaten eggs and mix well, making sure all the potatoes are coated.  Add matzo ball mix, salt and pepper and mix well.

When the oil is hot, add batter by spoonful (about 1/3 cup) into oil and flatten out with the back of spatula.  Cook for about 5 minutes per side, until golden brown, and gently turn latkes away from you.  If needed slightly increase heat source to maintain consistent hot oil.

When both sides are golden brown, transfer latkes to a sheet pan lined with paper towels.  Spoon more batter into oil and repeat process.  Transfer the cooked latkes to the platter in the oven to keep warm.

Serve latkes hot with fresh chopped dill and chives, and a pinch of salt.  Serve with a side of a dollop of sour cream and applesauce. 

Optional sides: sliced cucumbers and olives.

Pictures from our recent weekend trip to visit Beth and Steve in Chicago.  Sorry we missed you, Sara!

Leftovers from St. Patrick’s Day: Corned Beef Hash

Need an idea for what to do with your leftovers from St. Patrick’s Day?  Try this Corned Beef Hash recipe.  It is such a delicious treat for breakfast, or even dinner.  One of my favorite food indulgences (okay, I have many) are fried potatoes of any kind, including hash browns.  I really enjoy the recipe for Corned Beef with Roasted Vegetables from my earlier post and this is a savory extension of that meal.  Each of the flavors meld together (the roasted carrots and onions add a wonderful sweetness) and both sides of the hash develop a crispy crust.  This is different from hash browns because of all the added goodies and the whole potato pieces; hash browns are typically grated and mixed with eggs and onions, like potato latkes.  But like hash browns, the mixture is firmly pressed into the pan and left to cook a bit for a crispy outside.

The only vegetable I don’t use from the St. Patrick’s Day meal is the cabbage so be sure to eat it up at dinner.  When you cook the hash I recommend using a cast iron skillet or a well seasoned pan to make sure you get a crispy crust; non-stick pans won’t do that for you.   The nice thing about a cast iron skillet is that you don’t have to use as high of a heat because it conducts and retains the heat extremely well, and because it’s well-seasoned, the potatoes won’t stick.  The recipe calls for some of the cooking liquid because it has lots of flavor, but chicken or vegetable stock would work too.  The trick is to make sure the potato mixture is moist so it stays together when cooked.

As for the eggs, I will let you choose – prepare them your favorite way.  I know it’s unusual for a foodie but I confess: I can’t stand runny eggs, make them over hard and crispy for me, please!  I have given up on ordering eggs at restaurants because they are never done enough for me and the server usually looks at me weird when I place the order.  As you can see from the picture, we both like our eggs cooked differently.
For even more flavor, add a little of the lime horseradish sauce from dinner to eat with the corned beef hash!

(pronounced ‘slawn-cha’)  – a common Irish toast meaning Health! and is the equivalent to Cheers!

Corned Beef Hash   (click on link for a printable version of recipe)
Recipe: Melissa Schenker/Foodie for Two
Serves 2 foodies

2 cups roasted potatoes pieces
2 ¼ cups diced corned beef, cut into small cubes
½ to 3/4 cup cooking liquid from corned beef, or chicken broth
1/3 cup roasted onions
½ medium yellow onion, diced
1 tablespoon whole grain mustard
¼ teaspoon fresh cracked pepper
2 tablespoons chopped Italian (flat leaf) parsley, plus 1 teaspoon for garnish
2 tablespoons diced roasted carrots (optional)
3 tablespoons unsalted butter

Add potatoes to large bowl and mash with potato masher or the back of a measuring cup so three-fourths of the potatoes are broken up.  Add the corned beef, 1/2 cup of the cooking liquid, roasted onions, diced onions, mustard, pepper, parsley and carrots (if using) – mix well with a spoon.  If the mixture is too dry, add more liquid; you want just enough so the mixture stays together.

Heat a cast iron skillet or well-seasoned pan (not non-stick) over medium to medium high heat and melt 1 ½ tablespoons of butter.  When melted, add the potato/corned beef mixture and stir around in the butter.  Press down firmly with the back of a spatula to form a flat layer.  Let cook for about 8 to 10 minutes, moving the skillet back and forth every so often to help form a nice crust.  Invert the potatoes onto a large plate or round sheet pan and melt remaining 1 ½ tablespoon of butter in skillet.  (Don’t worry if the shape doesn’t hold together.  You can fix it when it goes back in the pan.)  Slide the potatoes back into pan, browned side up.  Press down firmly and cook another 8 to 10 minutes until bottom is brown and crispy.

Garnish with chopped parsley and serve with your favorite style eggs.