Tag Archives: egg whites

What the French, Toast?

5 Jul

Breakfast is the BEST! You’ve always heard that you should start your day off right… but honestly, who has the time? Grabbing a bowl of cereal or snagging a granola bar out of the pantry on our way out the door probably happens way too often around here.

But after a WONDERFUL trip to see Alissa, my best friend, well, make that almost sister… in case you didn’t know, I now have an easy and super quick recipe for breakfast that will definitely be making a frequent appearance in my kitchen.

This French toast recipe takes about 5 minutes, at the most, to prepare and it bakes in the oven for 15 minutes. That is just enough time to go back, get dressed, and put on make-up. Can’t argue with that!

I’m not quite sure if the measurements are exactly like Alissa’s amazing recipe but the outcome was very similar. Yum!

Alissa’s Fabulous French Toast

Servings: 2
Time: 20 minutes
Level: Easy

1 egg
2 egg whites
2 tbsp. milk
2 tsp. cinnamon
2 tsp. vanilla
4 slices whole wheat bread

Preheat oven to 350°. In a shallow dish, whisk egg, egg whites, milk, cinnamon, and vanilla together. Dip bread in egg mixture until soaked.

Place bread on a greased cookie sheet and bake for 15 minutes, turning once.

Serve with butter and warmed syrup. Yum!

Tips
– You can use all egg whites to make it healthier.
– Try sugar free syrup or even flavored syrup for a twist!
– Top with toasted pecans for a nutty addition.
– Sprinkle more cinnamon on top of the bread before you bake it if you loooove cinnamon like I do!

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The BEST Breakfast Pizza You’ll Ever Eat (And You Don’t Have To Eat It For Breakfast!)

7 Jun

Upon the  suggestion by a fellow foodie and friend, we recently went to brunch at Hi-Tone in Memphis. Hi-Tone is not a typical place you would ever think of going to brunch. When you walk in, you get the instant vibe that the night before (well, probably even that very morning) the stage was rocking and the dance floor was packed with young hipsters having a great night.

How do you know they had a great night? Well they are still there, sipping on mimosas and bloody mary’s, and eating the most delicious brunch I’ve had in a while.

I can’t attest to anything else (besides the bloody mary’s…yum!) on the menu at Hi-Tone, but the breakfast pizza is legit. So legit, that I decided to try to recreate it at home. The result? Straight up awesomeness.

We ate this pizza for dinner and then ate the leftovers the next day for breakfast. I wish we still had some…

Breakfast Pizza

Servings: 4-6
Time: 30 minutes
Level: Medium

1 box pizza dough mix, made according to package directions (I used Jiffy)
1 package of peppered gravy, made according to package directions (you won’t use all of the gravy)
1/2 c. sharp cheddar, shredded
5-6 slices of bacon, crumbled (I used turkey bacon)
1/3 c. peppers and onions, frozen
5 eggs
1 tbsp. milk
salt and pepper, to taste

Preheat oven to 425°. Roll out dough as thinly as possible. Bake for 3-4 minutes. Remove pizza dough from oven and top with prepared gravy, enough to cover like regular pizza sauce would.

Top with 1/2 of the shredded cheese and all of the bacon.

Bake pizza for 15-20 minutes until golden brown on the edges and cooked in the center. Meanwhile, whisk eggs, milk, and salt and pepper in a small bowl and set aside. In a skillet over medium heat, sauté peppers and onions until thawed. Add whisked eggs and scramble. When pizza is done, top with scrambled eggs and then with remaining cheese. Bake for an additional 3-5 minutes, until cheese melts. Yum!

Tips
– Try using sausage or ham instead of bacon.
– The peppered gravy package can be found on the same isle and section as taco seasoning packets, chili starters, and pesto/other pasta sauce starter packets.
– You WILL have left over gravy… stay tuned to see what I made with mine!
– Use egg whites to make it healthier.
– Make it vegetarian by leaving off the meat or adding Morning Star sausage.

Perfectly Hard Boiled Eggs – Deviled Eggs

24 Apr

Ever since I could eat solid foods, I have had a love affair with deviled eggs, well, boiled eggs in general. I used to call them doubled eggs and I thought they were the most delicious side item on the planet. I still really love them but I don’t make them as often as I should.

Big Family gatherings and deviled eggs just seem to go together. When I was younger, I would fill my plate with Brown and Serve Rolls, with Ketchup to dip them in… of course, a dollop of cornbread dressing, and a few (as many as I could get away with) deviled eggs. Easter/Thanksgiving/Christmas meal of champions, in my opinion.

My sweet brother, who is 9 years older than me, would always give me a lecture on my cholesterol intake. Can’t you just imagine? Sitting at the dinner table with the whole family and my 13 year old brother hollering at me because all I will eat are eggs. Ah, the wonderful memories are flooding back to me…

I missed my family on Easter this year. It’s hard to be away. But, good news! My plate won’t be filled with little ketchup sandwiches this year. My tastes are all grown up… but one thing is for sure, my love of deviled eggs still remains and I hope my family enjoyed theirs together today.

You can’t really read the bible verse but how appropriate for Easter! Thanks Goldenhen. “This is the Day which the Lord has made; Let us rejoice and be glad in it.” – Psalm 118:24

Perfectly Boiled Eggs

Time: 15 minutes
Level: Easy

eggs
water

Put eggs in a pot. Fill the pot with cold water until the eggs are covered, with about 1 in. of water above them. Add enough salt to make the water taste salty.

Put the lid on the pot. Over high heat, bring the water to a boil. As soon as it boils, cut off the heat. Leave the pot on the warmed burner and don’t take off the lid. Let sit of 12 minutes. Remove eggs from pot and place in a bowl of ice water.

Once cool, peel the eggs under running water. Yum!

Tips
– The salt can make the eggs easier to peel because the proteins coagulate and firm up, making the white easier to separate from the shell.
– Peeling under running water isn’t necessary but it seems to make things easier to me.
– These are great for breakfast with a side of fruit and maybe a piece of toast.

Deviled Eggs

Time: 5 minutes
Level: Easy

eggs, boiled and peeled
mayonnaise
mustard
various other toppings and mixtures, see tips below

Cut eggs in half, lengthwise. Remove yellow yolk.

Mix yolks with a little mayo and mustard, just enough to make the mixture creamy.

Spoon or pipe yolk mixture back into egg whites.

Refrigerate until ready to serve. Yum!

Tips
– The options for deviled eggs are endless. You can add any combination of the following and they are all delish!!!
– pickle relish, salt, pepper, and paprika
– crumbled bacon or turkey bacon, chives, and shredded cheddar
– Sriracha, salt, pepper, a touch of curry powder
– switch the regular yellow mustard with hot  mustard or spicy brown                mustard and top with a slice of a pimento stuffed green olive
– celery, onion, and hot sauce

As you can see, the options are endless… and delicious! If you have leftover deviled eggs, boil some potatoes and make a deviled egg potato salad. That’s really yummy, too!

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