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

  1. cast iron skillet, med-hi cook sausage until brown.
  2. Stir in kale +2 min
  3. transfer to 12″ x 10″ baking dish
  4. add cubed bread and cheese, toss to combine.
  5. Whisk eggs and milk until combined, pour over baking dish.
  6. Cover and refrigerate over night.
  7. Bake 350º oven 35-40 min.
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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.

 

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
  1. In frying pan, medium heat, sauté onions in oil until soft ~ 5 min
  2. 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.
  3. cover frying pan, bake in oven until frittata us puffed and set 12-14 minutes.
  4. 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
  1. heat oil, add potatoes and onions, reduce heat, stir and cook 15 min.
  2. Remove onion/ potatoes from pan, mix with beaten eggs.
  3. add back into pan  with 1-2 TBS oil, cook until set.
  4. turn omelette (use another pan or plate), cook for another minute.