Enjoy this open-faced egg sandwich any time of day. Served with Parmsean-herb ricotta, arugula, and a poached egg.
Whenever an egg is involved as the central component of a recipe I feel like it’s breakfast food. But what about this sandwich – is it lunch or breakfast? I actually had it for breakfast but it could easily work for lunch as well, or heck even dinner if you prefer a lighter meal at the end of the day.
In my experience with open-faced sandwiches, they are served with a sauce or gravy on top which soaks in the bread and results in the necessity of forks. This open-faced sandwich doesn’t have any of that, at least not at first. But once you cut into the egg and let the yolk run amok you will find that it’s all the sauce you need.
One year ago: Pink Lemonade Bars
In case you missed my updates on Facebook and Twitter yesterday, I got to bake with Heather of Dollop! We made mini pistachio cupcakes with a dark chocolate ganache and gluten-free brownies with pistachios mixed in while we were at it. Unfortunately I forgot my copy of her cookbook, The Dollop Book of Frosting, in Memphis and missed an opportunity to have the author herself sign it. But I thoroughly enjoyed finally meeting her in person! I will post more about our baking adventures another day, since today is single serving Sunday.
For mornings that you want something warm but don’t want to spend the time cooking anything, make this rye toast topped with almond butter and sliced pears. The almond butter melts from the warmth of the bread and the pears pair perfectly (hello alliteration) with the almond. I left the skin on my pear as it was a softer variety, but peel if you so desire.
Have you had a chance to check out The New Southwest Cookbook by Meagan of Scarletta Bakes? If not then today is your lucky day because not only am I sharing a recipe from her new cookbook, but am also hosting a giveaway for one lucky reader to receive a copy!
To start, there’s a chapter which covers all the essentials for a southwest kitchen pantry as well as acceptable substitutions when you cannot locate a certain ingredient in a recipe, which I completely appreciated as sometimes it is difficult to find certain ingredients. Then there is a “building blocks” chapter covering all the condiments and foodstuffs seen in southwestern cooking from roasted chiles to homemade corn tortillas. Although it is not necessary to make your own tortillas, salsa, etc. from scratch, it certainly adds to the experience. I really want to try making my own tortillas once I get my hands on a tortilla press.
Browsing through the subsequent chapters, several recipes immediately struck me such as the fried sage smashed potatoes and the dulce de leche layer cake with sweet pecan “pesto”. The picture of that cake made me swoon, with pecan “pesto” dripping all over the place. But when I saw the pinto bean breakfast patty melts I knew it was time to treat myself to a hearty, spicy breakfast.
These breakfast patties were easy to throw together and I loved that they could be wrapped up before being cooked and saved for later since I typically only cook for myself. After being fried and topped with cheese, these patty melts were layered with spicy flavor – both in heat and spices. If you are a bit timid to spiciness you may want to consider removing the seeds from the jalapenos.
Want to win a copy? Use the Rafflecopter widget to enter after viewing the recipe below!
One year ago: Chewy Molasses Cookies
I don’t buy or bake bread products often so when I crave a breakfast sandwich, it gets bit tricky unless I have something stashed away in the freezer. But then I saw this recipe for a 90 second English muffin and breakfast cravings were satisfied! This English muffin is prepared in the microwave and is truly ready in just 90 seconds. From there, spread it with peanut butter or stuffed it with egg, cheese, and bacon like I did. Part of a complete breakfast.
In other news, I’ve been visiting my friend Becky this weekend who lives in the Nashville area. I haven’t seen her in a year! Last time I saw her she was about to be shipped over to Afghanistan, but now she’s back! I’m not sure who needed this visitation more, me or her? But either way, to finish off our weekend we are running the Color Run today. I ran one last year in Memphis and it was fun, so I’m looking forward to doing it again.
One year ago: Chocolate Peanut Butter 7-Layer Bars
Every now and then one of my friends will come to me for help finding a certain item online for cheaper than they saw in stores. I have a certain talent with Google searches apparently. The other day Kita asked me to find her a pair of pants. All she had was the picture, no designer, no store, just a picture of black pants that zip off to become capris (this is why when you pin something on Pinterest you should make sure the source exists). I told her I would do my best despite having little hope but after only a few minutes on Google, not only did I find pants that looks like the picture I found the exact pair for sale. Same exact picture – go me! Is superior key word Google searching a skill I should add to my CV? It does help me locate relevant research papers quite efficiently.
But anywho, that is not an invitation for everyone to start sending me all your online shopping needs. Instead I am going to distract you with food. Oh look over here I made you breakfast! Ever since posting the recipe for stromboli, it’s been pretty popular so I decided it was time for another version – breakfast stromboli! This recipe uses the same techniques for rolling up and sealing the dough, but with a different filling. I used breakfast sausage, eggs, cheese and a little bit of chopped pepper, but it’s easy to modify based on what you like most mixed in with your eggs in the morning. Or at night if you are like me and enjoy breakfast for dinner.
Today I commence a little project I came up with called Single Serving Sunday, where I will share recipes that serve just one. Being a grad student, living alone and being a food blogger is an interesting mix sometimes when it comes to cooking and baking. I don’t have a very large budget, I prefer to not eat the same thing for an entire week, and yet I like to make things that the general public can relate to on my blog. As a result of this combination, I scale a lot of recipes from their original sources in half when I make and post them on my blog. But sometimes I need a recipe that just serves one, and certainly there are other people out there just like me.
Sometimes I will share recipes that make two servings for those of us that like leftovers for lunch or dinner the next day. The plan is to keep these recipes simple for one and occasionally two servings. The biggest challenge is going to be tackling the problem with single servings, which is the inevitability of having leftover ingredients. In those situations I will offer suggestions on what to do with what remains, or offer a post the following Sunday using the leftovers. If any other bloggers feel like joining me in this adventure feel free to do so!
Today’s breakfast taco does have some leftover ingredients, and I can already hear you asking “But what am I supposed to do with the remaining 3/4 avocado and corn tortillas?” For the avocado you could whip up a simple guacamole, or you could make these for breakfast another day. I actually did make these two days in a row because I enjoyed them so much and then used the remaining 1/2 in a pasta dish that I will share next Sunday. As for the corn tortillas, they keep in the fridge for a long time but you could also make baked tortilla chips to go with that guacamole ;-). Or have friends over for a taco night dinner!
Do you have any single serving ideas, suggestions or requests? Please share! I may even get a fancy button if this project is a hit.
Homemade breakfast sausage is not something that normally crosses my mind to make, but with the availability various ground meats provided at the grocery store it’s pretty easy. Using ground turkey, these made a healthier breakfast sausage option. They are prepared similar to burger patties, just a little smaller and then pan fried. You can even save some in the freezer for later. But I decided to take it a step further and assemble them into sandwiches using buttermilk biscuits, eggs, and cheddar cheese, and then frozen for later.
Everyone loves shaped pans these days, especially around the holidays. But these pans tend to be used for a single purpose. Therefore I have taken it upon myself to discover new ways to use the various seemingly single-use pans I own. I’ve already used doughnut pans for pancakes, and a muffin top pan for cookies, now it’s time to show you that the Wilton Non-Stick Mini Holiday Cookie Pan can be used to make buttermilk biscuits – gasp!
Although I am sure this pan would’ve made beautiful cookies (or whoopie pies, anyone?), I thought outside the box and decided to make buttermilk biscuits for breakfast. Some of the shapes were more difficult to identify, but most of them came out great! The gingerbread pan, Christmas tree and star were my favorites and are pictured below. Festive treats are not only for dessert now!
I finally caved and made something fall-ish. With the high temperatures still in the 80s or 90s here it’s been very difficult for me to accept the appearance of all the fall recipes. Don’t even get me started on the fall (and even winter) decor seen and sold in stores. But unfortunately the end of peach season meant my cravings had to be directed elsewhere. As a result, while in Boston most recently I made not one but FOUR recipes that use sweet potato. I’m going to space the recipes out a bit, but to start I figured we should begin with the most important meal of the day –
These sweet potato breakfast biscuits are the perfect carb to sandwich around your favorite breakfast sandwich ingredients. These biscuits were loved so much, some were actually eaten all by themselves. I bet a nice homemade cinnamon-honey butter would’ve been great on them too, if they had lasted long enough for the idea to pop into my head. Wishful thinking.
Today Chung-Ah from Damn Delicious will have you uttering those very words with her guest post. This should come as no surprise after seeing some of her other posts such as Nutella Stuffed Cinnamon Sugar Muffins, Baby Back Ribs with Balsamic Peach BBQ Sauce, and Brown Butter White Chocolate Rice Krispies Treats. To top it off her pictures are fantastic.
One year ago: Slow Cooker French Dip Sandwich with Au Jus
I am so honored to be here today guest posting for Erin. I was able to meet her through twitter and other food blogs and I have to say that she is pretty amazing. She has the absolute best recipes, from homemade gnocchi to her most recent post, s’mores ice cream sandwiches (I know, amazing, right?). On top of all this amazing cooking, baking and blogging, she’s getting her PhD in biomedical sciences. Can you say brainiac?!
So with all the excitement of being here at The Spiffy Cookie, I’ve decided to share these smoked salmon eggs benedict for you guys. I made these not too long ago when Jason had a friend over and they were an absolute hit! The flavors were wonderfully balanced from the salty smoked salmon to the bright hollandaise flavors and the fresh avocado slices. Plus they’re a cinch to whip up, making it a perfect breakfast/brunch dish when you have guests over!
Smoked Salmon Eggs Benedict (adapted from The Shiksa in the Kitchen):
Yields 2 servings
- 2 English muffins, split and toasted
- 4 slices smoked salmon
- 1 avocado, thinly sliced
- 2 poached eggs, for serving
- Easy hollandaise sauce
To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.