Egg Kale Casserole
December 27, 2018
4-6 svgs, Begin night before. 350º 35-40 min
INGREDIENTS
- 1 Lb breakfast sausage
- 4 C chopped Kale
- 4 C cubed/torn crusty bread (sourdough or ciabatta or TJ )
- 1 C shredded cheddar
- 2 C whole milk
- 6 Large eggs
- 1½ tsp salt
- ½ tsp cracked pepper
garnish with sprig thyme
PREP
- cast iron skillet, med-hi cook sausage until brown.
- Stir in kale +2 min
- transfer to 12″ x 10″ baking dish
- add cubed bread and cheese, toss to combine.
- Whisk eggs and milk until combined, pour over baking dish.
- Cover and refrigerate over night.
- Bake 350º oven 35-40 min.
Shakshuka
June 19, 2017
Served by Cam at Easter 2017. Poached eggs. Use large cooking pot/dutch oven – works better than frying pan – deeper. Serves 4
INGREDIENTS
- ¼ C olive oil
- 3 jalapeño peppers (stemmed , seeded, finely chopped)
- 1 small onion chopped
- 5 cloves garlic
- 1 tsp cumin
- 1 TB paprika
- 1 28oz can whole pulled tomatoes ( San Marzano ). Empty contents into bowl and crush with hand, add ½ C water.
- 6 eggs
- ½ C feta (sheep milk)
- 1 TB chopped parsley
- Toasted whole wheat country bread or pitas.
DIRECTIONS
- Heat oil in pan over med-hi heat. Cook chilis & onions until soft & golden brown ~ 6 min. Add garlic & spices, stir 2 min.
- Add crushed tomatoes & water. Simmer until thickened about 15 min.
- Poach eggs: add eggs over sauce. Cover and cook until yolks set ~ 5min. Use large spoon to baste egg whites with tomato mixture. Gently serve into bowls/plates, top with feta & parsley.
Goat cheese Niçoise
May 10, 2016
sunset 2016. Serves 2
- 2 C watercress on a platter
- ½ lb cubed cooked Yukon Gold potatoes
- ½ lb steamed green beans
- ½ C halved cherry tomatoes
- 2 hardboiled eggs quartered
- ½ C pitted kalamata olives
- 7 oz Rosemary Chevoo or 5 oz fresh goat cheese
- dressing: ¹⁄³ C olive oil, 2tsp lemon juice, ¼ tsp each salt & pepper.
serve with ham & cheese baguette.
Herb & gruyère frittata
May 10, 2016
sunset 2016, regina’s. Preheat 400° Oven, medium cast iron or nonstick fry pan.
serve on bed of baby mâche tossed with olive oil, boar bacon and buttered seeded sourdough toast.
serve with rosé or Chardonnay ( Trefethen, martinelli, calera, Cakebread, flowers, rusack, reata).
- 1 C chopped onion
- 1½ Tbs coconut oil
- 10 large eggs
- 1 tsp kosher salt
- ½ tsp pepper
- 1 C herded gruyère cheese
- 1½ Tbs each chopped fresh sage and rosemary
- 2 Tbs. chopped basil
- In frying pan, medium heat, sauté onions in oil until soft ~ 5 min
- combine eggs, salt & pepper in bowl, beat until just blended. pour into frying pan, sprinkle in cheese, sage & Rosemary. Stir with wooden spoon until mixture begins to set ~ 2 min.
- cover frying pan, bake in oven until frittata us puffed and set 12-14 minutes.
- Sprinkle top with basil. cut into 6 slices, serve immediately.
Spanish potato omelette
April 27, 2015
2002 use large non stick pan if possible. Serve as main dish or cut into squares as a starter.
- 1 LB dutch potatoes, sliced thin
- 1 onion sliced thin
- 4 eggs beaten
- 3 Tb or more of olive oil
- heat oil, add potatoes and onions, reduce heat, stir and cook 15 min.
- Remove onion/ potatoes from pan, mix with beaten eggs.
- add back into pan with 1-2 TBS oil, cook until set.
- turn omelette (use another pan or plate), cook for another minute.
Olsson Recipes 