Tag Archives: Eggs

Mini Ham and Gruyere Frittatas

Mini frittatasEggs are by far one of the most difficult dishes to make for a brunch. Unless you hire someone to work an omelet station, you’re probably going to resort to a frittata or quiche to serve to a group. But even then, you have to slice and serve it… and I was kind of aiming for little to no work during this brunch, you get me? Enter personal sized frittatas.

These are hilariously easy, and although gruyere is on the pricey side, it has that decadent flavor that makes this dish taste way more high end than it actually is.

On the menu:
Mini ham and gruyere frittatas
Makes 12 frittatas

8 large eggs
1/2 cup milk
1/2 tsp black pepper
1/4 tsp salt
1 cup grated gruyere
6 oz. smoked ham, diced into small chunks

Preheat oven to 375 degrees. Spray a muffin tin with cooking spray.

In a large bowl, whisk together the eggs, milk, pepper, and salt until foamy. Fold in the ham and gruyere. Pour into the muffin tins until the cups are almost full.

Bake for 12 – 15 minutes or until the eggs are puffed up and slightly browned. Serve hot.

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Easy Like Sunday Morning

Confession: in the last six months, I’ve become a bit of a takeout queen. I blame the winter. Waking up on a cold Sunday morning, there is little I want to do besides lie in bed and watch TV, much less get out of the warm blankets and go out into the cold to get groceries or bagels. But then I looked at my checking account. Ouch.

Did you know a carton of eggs, a block of cheese, tomatoes, turkey, milk, toast, and butter costs about $12? And lasts for at least 3 meals? Sayonara, takeout.

On the menu:
Easy omelet

2 eggs
1 Tbsp milk
1/4 tsp salt
1/4 tsp pepper
1 Tbsp cheddar cheese, shredded
Any additional ingredients your heart desires (the pictured omelet has shredded cheddar, sliced cherry tomatoes, and turkey)

Whisk together eggs, milk, salt and pepper, and the shredded cheddar. Spray cooking spray in a non-stick skillet and turn heat to medium/low. Pour in egg mixture. Rotate the skillet so a thin layer of egg coats the entire bottom of the skillet. Let cook until bubbles start to form. Rotate skillet again so the uncooked egg in the middle of the omelet slides to the outside to cook. Once center is almost firm, line up for omelet filling in one single line in the center of the egg. With a spatula, fold the edges of the egg toward the center, like a tri-fold letter. Cook for another 5 minutes and sprinkle with shredded cheddar.

Note: I did an omelet post awhile back, with the same technique, different filling.

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Flip, Flip, Flipadelphia

Hey, did you know Philadelphia is ridiculously close to New York City? And that it’s a pretty sweet city? If you’re a New Yorker, you probably already knew this. I did not. Don’t judge me, k?

Last weekend I took the quick train ride to Philadelphia, our brother to the left (that’s what they call it, right?), specifically for a haunted house but generally to eat my face off. When we asked the bellhop at our hotel for good, close, diner food he didn’t hesitate. “Little Pete’s,” he told us. Apparently everyone else in the city heard, too, as the tiny speck-of-a-spot was packed to the gills. If you’re ever in Philly and in need of centrally located, delicious diner food with old school charm (the dude sitting next to me knew each waitress, busboy, and cook by name) then Little Pete’s is your place.

Little Pete’s 219 S 17th Street, Philadelphia, PA. Little Pete’s has been around for decades, and I’m going to go ahead and say not much has changed in the last thirty years. There are maybe 4 regular sized tables and the rest of the place is counter space (which still worked for us, a group of 4). The food is fast, delicious, cheap, and easy. Some might say the same about me.

Kiddingggg.

Verdict: As The Boyfriend said, “Man, you housed that!” ‘Nuff said. Of course, I ordered the eggs benedict and my ONLY criticism is the cheese. Why oh why oh why do restaurants put cheese in their eggs benedict? This dish was bizarrely prepared, clearly thrown under the broiler to crisp up the delicious buttery hollandaise sauce on top. I kind of loved it. The eggs underneath were still perfectly poached, which is always a concern of mine when ordering E.B. The “Canadian bacon” was actually a ham steak the size of my face, but I’m not complaining. Little Pete’s also gets points for allowing me to order a single pancake (I like to taste them, okay?) as an appetizer. I left Little Pete’s full and happy and ready to run the Rocky steps at the Philadelphia Museum of Art. Which I did. Here’s some proof, in case you needed it.

That's my victory face.

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Free Sangria!

There’s a headline that’ll get your attention, am I right? This past weekend I went out for a delicious brunch with my lovely friend, Ben. When he sent me a list of possible new brunch spots, I saw the words “free sangria” and all other information was null and void. If there’s a better way to kick off your Sunday, I have never heard of it.

Combination plate with scrambled eggs, chorizo, and yuca frita

Agozar 326 Bowery and Bleecker St, New York, NY. Agozar is a Cuban-inspired restaurant positioned in a trendy neighborhood but with friendly prices. The brunch can not be beat! For around $15 – $17 you get an entree and two-hour unlimited free sangria.

On the menu:
Eggs benedict, Cuban style (Spanish ham, poached eggs, chipotle hollandaise, and Cuban toast) with salad
Combination plate: scrambled eggs, chorizo, yuca frita, and Cuban toast
Sangria!

Eggs benedict, Cuban style

Verdict: I don’t know, I’m still drunk.

Kidding! The food was DELICIOUS. An unlimited brunch drink special is no good if the food isn’t worth going for alone, and Agozar did not disappoint. Most would tell you I have an eggs benedict addiction and while they may be borderline correct, I just love trying out a new take on my favorite dish. My only criticism is that I like a thick slab of ham and you can see that this was sliced deli thin. In my opinion, when you have a hearty dish like eggs benedict you need the meat to stand out on its own. The chipotle hollandaise was a slightly spicy take on your standard hollandaise and while not a fan of anything spicy myself, I was putting this stuff on my lettuce and debating licking the plate clean. The chorizo was also perfectly done, crispy and hot off the grill and served in link form, which I prefer to the chorizo crumble you get in a lot of restaurants.

It should also be said that while the sangria was free, it was also very tasty. And they are not shy about refilling your glass! I highly recommend it.

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Do Gooder

I’ve posted about my not-so-exciting-but-maybe-inspiring dinners before, but this time I have an ulterior motive. This post is a dedication! To the woman who could look into the fridge and whip up something that looked restaurant quality; the woman who taught me to trust my eye and write my own instructions down in the cookbook next to the typed ones; the woman who showed me that roasting a chicken with lemon and herbs is easy as pie; and most importantly, the woman who introduced me to popcorn with Sno-caps. My lovely friend, Joelle.

Joelle is currently traveling through Mozambique and South Africa, working with charities along the way, and chronicling her amazing adventures here at Afternoon Tea Comes Early. She’s one of the most inspiring people I know, and when I look into my fridge and pull out something like this, I always think of her. Safe returns, J!

Fried eggs over romaine hearts and sauteed mushrooms and grape tomatoes, with parmesan cheese and fresh cracked pepper

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Butter Face

The title of this post was born out of this thought process: Dandelion greens, dandelions in my front yard, rubbing a dandelion on my chin, looking like I rubbed butter on my chin, butter face. A peek into my psyche, ladies and gentlemen. I know. Terrifying.

Anyway… I mentioned a few posts ago that my boss gave me a boat load of greens, including the now identified rainbow chard and dandelion greens. Should you come across dandelion greens at your local farmers’ market, do not let those little yellow petals deter you! This is a spicy, strong-tasting green and it is delicious. Below, a few suggestions on how to eat them:

With over-easy eggs on toast, with TONS of parmesan cheese and plenty of salt and pepper. [This is my take on Serious Pie’s Guanciale, Soft egg, and Arugula pizza: I swear it had dandelion greens in place of arugula when I ate it in January]

To liven up ANY sandwich. My boring ham and swiss on white bread was enlivened today with some crispy leaves of dandelion greens and a smear of spicy mustard.

In a salad with crisped up chunks of bacon (lardons, if you’re fancy… and I am) and vinaigrette.

Sauteed in a pan with a little garlic and some spicy sausage, and a pinch of red pepper flakes.

The key to dandelion greens is that they have a very strong, sometimes acrid, flavor and they need additionally strong (but contrasting) flavors to make them work, i.e. ham and swiss, garlic, spicy sausage, etc.

Bon chance, mes petits choux!

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The Incredible, Edible…

You get it. Once again, this weekend was a scorcher. It’s forcing the cook in me to be creative and devise recipes and meals that don’t require my oven but are also innovative and appetizing enough to keep me from calling up Delivery.com. You know the feeling.

I dined on some INCREDIBLE Malaysian stew Sunday night for dinner, and will have that recipe for you tomorrow. In an effort to start your weekend off right (and drooling) this is a quick meal I whipped up sans oven and in two lovely little pans. It’s incredibly basic, and you’ll notice my fridge staples in there: tomatoes, goat cheese, and walnuts. If I have them on hand, I never go hungry.

On the menu:
Scrambled eggs with tomatoes, goat cheese, and walnuts over fried potatoes

There is no magic recipe here, folks. One tip I will share with you is my recipe for the PERFECT scrambled eggs. You start with a clean non-stick frying pan, and spray a little cooking spray in the pan. In a small bowl, whisk together the eggs with a little milk and about 2 Tbsp cheddar cheese. Pour the egg mixture in the frying pan, and turn heat to LOW. This is important. Keep the heat at low the entire time, constantly moving the eggs in the pan with a spatula. Once the eggs start to firm up (when almost all the liquid is gone) turn off the heat. NOTE: eggs continue to cook even after you remove them from the heat, so if you want them delicious and creamy, kill the heat just before they’re done.

Et voila! I fried up some potatoes in an adjacent frying pan, plated them, poured the scrambled eggs over top, and added my toppings. It’s attractive, satisfying, and it took me literally 15 minutes to make.

Tomorrow: Malaysian stew! Get ready. It’s gonna be good.

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