A new twist on an old favorite

It has been a while since I last posted, and for that I apologize. It seems as if the title of this post would have been appropriate if it were instead called "The Perfect Storm." Maybe I'll repost under that heading a bit later.

Meanwhile, I wanted to share with you a weekend favorite at our house before the weekend gets started. My hope is that maybe someone will want to make this yummy breakfast this weekend and with a proper heads up, you will have time to stop at the (farmers'??) market on the way home and be prepared for tomorrow's breakfast.

This may not be the prettiest of photos, but this breakfast was a knock your socks off kind of creation. (And not the way the Yanks feel about their arch nemesis.)

Huevos Rancheros a la Port-ment

First, some clarification:

Port=us. Huevos rancheros=just plain happiness on a plate, or if you want to get technical it means ranch eggs. And we live in an apartment, thus port-ment. Capesh?

Now we often stumble into a place like chat'n'chew where they plate their huevos on a bed of nacho chips, or sometimes we are all fancy-like and visit the culinary genius Flay at Mesa Grill where they have all sorts of renditions of this goody.

However, in our house, we can make it however we please...which means we can use the spicy fresh chorizo from the farmers market fried up with some onions, garlic and a fresh heirloom tomato, make the eggs with dill, squash and garlic, and then pile it all on a thick slice of grain bread to scoop up all the liquid from it's upstairs neighbors. Grate some fresh smoked gouda on top and you are in business. A pile of goodness, if you ask me!

So there's a fun weekend breakfast for you. I hope someone enjoys it, because we sure do!

In other news, we are going on a field trip (i.e., a gaggle of my favorite friends are using this as an excuse not to write up much overdo research) to see Emeril today and although he isn't my favorite chef I am excited to see a BAM! in person. If I happen to snap a photo with my phone I'll post it for anyone who is interested.

Otherwise, happy Friday and in honor of our southern breakfast...ya'll come back now, ya hear?

Breakfast of Champions

$20 Omelet, or how to make your friends and family feel special while getting your fridge ready for a weeks worth of groceries!

When I'm feeling under the weather the last thing I want to do is make a healthy breakfast, but that would be so inconsiderate of dear hubby who has been working hard all week.

In honor of him and his hard work I like to create an empty-the-fridge, filling-to-the-soul, chock-full-of-vitamins breakfast creation that incorporates all of his favorite flavors and helps me to get rid of the bits and pieces I have accumulated throughout the week.

Et voila! The $20 omelet is created. He calls it the $20 omelet because I like to add a dollup of salmon caviar to the top to make it extra special.

Click here or on the the bold label for recipe.

i do not like green eggs and ham, but i do like green comma eggs and ham!

So we were left with some prociutto and pesto from last nights meal (I know, such a shame) and after our visit to the green market we decided to use fresh eggs to make a meal that would tickle even the picky palate of a man named Sam! A lovely and simple breakfast of toasted whole grain bread, two eggs over easy, basil pesto, prociutto and bianca cheese. Stay tuned for tomorrows breakfast of buckwheat flapjacks with juicy sugar plums.

Thanks to G for the cute title!

Breakfast of Champions

$20 Omelet, or how to make your friends and family feel special while getting your fridge ready for a weeks worth of groceries!

Serves 2

.5 onion, diced
1 clove garlic (more if you dare!), minced
1 small squash, diced
6 cherry tomatoes, quartered
.5 pepper (red, orange, yellow)
2 tablespoons fresh dill and basil
1 tablespoon olive oil
4 eggs
splash of milk or cream fraiche
6-8 oz. lox (you can substitute any protein, smoked turkey, sausage, tofu, etc...)
4 oz. smoked gouda (or cheese of your choice)
1 teaspoon salmon caviar (.5 for each plate)
Salt & pepper to taste
Nonstick pan, never allow heat to exceed medium.

Heat olive oil in pan on medium and saute onion and garlic until soft and yellow, about 2 minutes. Add squash, pepper and saute for another 2 minutes. Add cherry tomato
and heat through.

Beat eggs with dash of milk/cream fraiche and pour into pan. Sprinkle with fresh herbs, lox, and cheese. Use wooden spook to gently stir the eggs to create a slow, fluffy scramble. Should only need about 2 minutes to cook through.

Serve with .5 tsp of salmon caviar and sprinkle of fresh herbs, and a toasted piece of pita bread.