Between our holiday Monday for Martin Luther King, Jr. Day and then two consecutive “Snow Days”, this week has included a lot more play than work. On our snow days, the boys and I lounged around the house in our pajamas without a care in the world. I got so caught up in the ease of no makeup and messy hair that I had to mentally psyche myself back into the idea of going back to work last night.
Another highlight of my week was plated and served the last three nights for dinner. Let me just say each of these recipes was incredibly fresh, easy, and simple to orchestrate from start to finish. With the wintry conditions, I didn’t venture out for my typical midweek grocery store run. Grateful for my standby kitchen staples, I whipped up three amazing egg dishes I highly recommend. Every single one of them was vegetarian friendly too. From my kitchen to yours, enjoy!
HUEVOS RANCHEROS
Ingredients:
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground comino
- 1 can black beans, rinsed & drained
- 1 avocado, chopped
- cherry tomatoes (not pictured), quartered
- eggs, # depends on how many you’re serving
- corn tortillas, again the quantity depends on the # of people at your table
- sea salt & pepper to taste
- salsa
Directions:
In a skillet on medium high heat, sauté the garlic in one teaspoon of olive oil until fragrant. Add the black beans and ground comino and stir until well blended. Allow the beans to warm through. While the beans are warming, in a separate skillet fry an egg in one teaspoon of olive oil. Season with sea salt and pepper to taste. As the egg is frying, warm the tortillas on a comal until slightly charred. To assemble, place the tortilla on a plate, top with a fried egg, black beans, tomatoes, avocado, and salsa. Continue frying eggs and assembling until everyone at your table is served.
The only ingredient I didn’t have on hand was fresh cilantro. Next time, I’ll make sure to have an extra bunch in my fridge to enhance the flavor of this dish even more.
This recipe is truly a simple, delicious, and healthy option that is ready in no time flat. The only skill required is the ability to multi-task in the kitchen!
AVOCADO TOAST
Ingredients:
- 1 tsp olive oil
- 12 grain bread, # depends on your dinner party and/or how hungry your guests are
- fresh spinach
- cherry tomatoes, quartered
- eggs, again this will vary
- sea salt & pepper
- avocado (not pictured), smashed to create a spread
- hot sauce- our new favorite is Yellowbird Sauce Jalapeno Condiment
Directions:
In a toaster, toast the bread to your preference. Set the toast aside.
Cut an avocado in half, squeeze into a bowl, and smash with a fork. Spread evenly on each slice of toast. Then evenly layer the spinach leaves on top of the avocado.
In a skillet on medium high heat, fry an egg in one teaspoon of olive oil. Place the fried egg on top of the spinach. Sprinkle with sea salt and pepper to taste. Add the tomatoes and top with hot sauce.
My brother and sister-in-law gave us this amazing new hot sauce for Christmas. It’s made and bottled in Austin and apparently is in high demand in all of the local restaurants there. My brother said Austinites have dubbed it their local Siracha. The flavor and heat bring a lot to the palate, and it definitely harmonizes well with eggs.
BAKED EGGS IN TOMATO SAUCE
I discovered this recipe while perusing the internet. A blogger after my own heart Recipe Runner (reciperunner.com) encourages her readers to “eat well and run happy.” A mantra I’ve been living by for years. This recipe is hands down the easiest thing you could make on a weeknight. I was blown away by the combination of flavors and will definitely be serving this one again very soon.
Ingredients:
- 1 jar of tomato sauce
- 6 eggs
- parmesan cheese (not pictured), grated
- fresh basil, roughly chopped
- sea salt & pepper
Directions:
In a large cast iron skillet, pour a jar of tomato sauce and spread evenly with a spatula. I used a jar of H-E-B’s Tomato & Basil. Feel free to use whatever sauce you have on hand. Next evenly layer the grated parmesan cheese over the sauce. Then carefully break six eggs over the cheese. Season with sea salt and pepper to taste.
Bake in a preheated oven at 425 degrees for 10 to 15 minutes. You will know when the dish is ready when the tomato sauce starts to bubble and the whites of the eggs set. Remove from the oven and garnish with fresh basil. Serve warm with fresh bread.
Seriously, “egg”cellente!
Birds of a Feather 