Eggs

Eggs are a tasty source of protein, inexpensive, and easy to make. They're also a staple in baking, so it's good to keep them around.

Poached Eggs

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The last time I tried poaching an egg, it went horribly. They got poached, technically, but the water was milky white with strands of egg white, like an egg drop soup. The resulting poached egg was ugly and disappointing.

This was 4 years ago, so in anticipation of making some Croque Madame sandwiches tomorrow, I decided to try poaching a couple eggs for breakfast today. So I looked up some resources (like this BBC video on egg poaching and this Kitchn article on egg poaching) and decided to give it another go. Here's the result, with some Lawry's salt and black pepper:

Poached eggs on toast on a plate

Adding a splash of vinegar to the water really seemed to help. Proper temperature control seems key: The more violently the water is boiling, the most wispy and less cohesive the poached egg. Both articles I read recommended poaching for 4 minutes, which resulted in a yolk that barely ran. I might go for 15-30 seconds less next time, I like my yolks a bit more runny. I did not "spin" the water to make a whirlpool: That's what, I think, caused all my problems last time.

Altogether, I'm glad this worked: I love eggs, and learn yet another way to cook them is fun!

Ham and Pepper Frittata

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I used to do prep at the pizza place, and I can't believe it's taken me this long to realize that chopped veggies can be stored overnight in a fridge and used the next day (or even, gasp, two or three days later).

It's easy:

  1. Buy an extra red pepper
  2. Chop it up with the rest of the red peppers from Chicken Paprikash
  3. Put the extra chopped peppers in a sealed container
  4. Add to eggs and breakfast potatoes

Red pepper and ham frittata with American cheese and breakfast potatoes with peppers

Where I used to think that a Denver Omelette (ham, onion, bell pepper) would be difficult to make for myself at home, now I realize that I can make them as long as I'm willing to have 3-4 of them during the week. Or I can make other things with the same ingredients, like add potatoes and make a hash, or add a pie crust and make a quiche, or sub the ham for some other meat and make tacos! Having pre-prepped veggies makes a lot of things easy!

Bacon Onion Frittata

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I love frittatas! Single-serving frittata isn't exactly the right way to do it, but it's easier than an omelette and has golden-brown deliciousness. I follow Alton Brown's frittata recipe with only 2 eggs and varying mixins like this bacon onion frittata with breakfast potatoes (but always keep the parmesan cheese, it really ties the flavors together).

Other things I've added to frittata include:

  • Herbs like basil and thyme
  • Various cheeses including pepperjack, colby, and cheddar
  • Sausage
  • Mushrooms
  • Broccoli

I think frittatas are my new favorite egg dish. Omelettes are great, but a bit challenging to make. Frittatas are all the flavor and none of the work!

Bacon and onion frittata on a plate with breakfast
potatoes Bacon and onion frittata fresh out of the oven with cheddar cheese on
top

French Toast

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I had a craving for some french toast, so I adapted Alton Brown's French Toast recipe a bit to make a quick(ish) morning meal for one: I halved the recipe, left the bread out in the air for about an hour, let it soak up the custard for about a minute, and cooked on the stove over low heat for about 5 minutes. The result was 3 pieces of dense, creamy goodness that I can't wait to try again!

http://www.foodnetwork.com/recipes/alton-brown/french-toast-recipe.html

French toast on a plate with butter and syrup

Breakfast Burritos

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Over the last year and a half, I've been levelling up my basic cooking skills, like sauteéing and improvising. So, since I had some tortillas from the chicken lunch wraps, and some mushrooms from last night's chicken with white wine, I decided to try making another breakfast burrito.

Unlike the last breakfast burrito, this one had mushrooms and onions, and no rice. To get the most flavor possible, I sauteéd the onions and mushrooms until golden brown and delicious. Then, I turned off the burner, and with the remaining heat, scrambled the eggs. I assembled the lot into a warm tortilla, and for a finishing touch, added some salt, pepper, and tabasco.

I wish I could eat like this every morning. Having a nice, relaxing 30 minute, freshly-made breakfast. Maybe I need to start getting into the habit...

Breakfast burrito with egg, mushroom, and onion on
a plate