7 Minutes in Heaven

I never played that game because I was home schooled.

This post pertains to my favorite thing- eggs! It’s no big secret I love them. I even have eggs listed on my top 6 things I can’t live without on OkCupid! At some point last year I learned I have been hard/soft cooking them wrong my whole life! My grandma always stressed 20 minutes for boiling so I wouldn’t get salmonella. The end result was always a rubbery white and dry chalky yolk. My grandma would tell me the yolks were full moons so I would eat them. A much later teenage obsession with all things Austen and Brit Lit led me to discover 5 minute eggs. You know, the ones that get their own holder that looks like a candlestick and special little spoon. It kind of grossed me out, so i just continued to think British people ate weird things.

One fateful day last October, during my first Whole30, I was seriously stalking HomeSweetHomestead’s blog. This babe is living my dream, basically. She has chickens! (More on that later!) When you own chickens you eat a whole lot of eggs. After what seemed like a continuous scroll of photos of 7 minute eggs, I knew I had found my magic number. Processed with VSCOcam with e8 preset

7 Minute Eggs

  1. Bring a small pot of water to a boil.
  2. Lower eggs in with a spoon.
  3. Cover pot. Lower heat to medium. Cook for 7 minutes.
  4. Remove from pot and run under cool water.
  5. Peel. Salt. Dill. Enjoy!

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I am a fan of eggs cooked all ways, but this may be my favorite. For the sake of time and because my name is not Sheila. Sheila makes the best scrambled eggs on the planet. During the Whole30 these guys were my go to breakfast, paired with sliced apples and almond butter or lightly roasted asparagus. And coffee, always coffee. I put these eggs on a pedestal. Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset Processed with VSCOcam with e8 preset

If you like a runnier yolk, may I suggest less on the timer. If you prefer the opposite, aim for 8-10 minutes. I will stick with 7 for now.

Side note: I have really been thinking about getting chickens. Currently trying to figure out how that would work with cats.

Dutch BAE

Another post a long time in the making:

 

If you know me, you know kids and babies and little people altogether are not my thing. I prefer dogs and old people. That being said, the Dutch Baby is the only baby type I will welcome into my life with arms wide open.  And unlike the real deal, this breakfast/brunch/anytime delight takes way less than 9 months to make.

I did not have the slightest notion of the Dutch Baby’s existence until I stumbled upon Amber Wilson’s lovely Instagram feed. Talk about a life changing event! Here is the 15 second rundown: pancaky-crepey-custardy-popoveresque deliciousness.

After re-introducing the cast iron skillet into my culinary repertoire, I went searching for the recipe. Camille Styles blogged her DB recipe on my birthday, how serendipitous! I used her recipe my foundation, making small changes here and there.Processed with VSCOcam with m3 preset

Dutch Baby

Ingredients:

3 eggs at room temperature

2/3 cup milk, 2%-whole works best

1 tablespoon brown sugar

1 tablespoon white sugar

1/2 teaspoon kosher salt

1 tsp vanilla

1/2 cup flour

1-2  tablespoons unsalted butter

*Note: cast iron is a must for Dutch baby makin’

  1. Preheat your oven to 450 degrees and place your cast iron skillet towards the back on the middle rack.
  2. In a large bowl, whisk your eggs for about 2 minutes until nice and frothy.
  3. Add in your sugars, milk, salt, and vanilla. Sift in the flour and whisk all ingredients until smooth.
  4. Let the batter rest for 10 minutes.
  5. Take your cast iron skillet out of the oven and coat the surface with butter. Quickly pour in the batter and pop the skillet back into the oven. bake for 15 minutes.

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Dutch babies are traditionally served doused with powdered sugar and accompanied by lemon wedges and butter galore. Fresh fruit is also another great addition. It is amazing how simple they are to make, too. That’s why this recipe is my BAE (before anything else) when it comes to breakfast.

Oh yeah, this recipe is very forgiving. I’ve made several different versions so far: chocolate, french coconut, buttermilk and berry, etc. etc. While it’s good to go Dutch on this pancake I really do not feel bad if I accidentally eat the entire thing.

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Alotta Frittata

There is one food if which I had to live without I would probably die. Breakfast and brunch would have no soul, veganism would be the easiest triumph, and the souffle would cease to exist. This food is the incredible, edible egg.

Ah, the egg is alive and well in my refrigerator, and since my birthday cast iron purchases, it has played a frequent supporting role in my life. With frequent trips to the farmers market, frittatas and green smoothies have become necessary. This post is dedicated to the better of the two. Processed with VSCOcam with m4 preset

I jokingly started the hashtag #52weeksoffrittata on Instagram, mainly for the alliteration’s sake. All jokes aside, my weekly frittatas have been rather consistent. You too can eat delicious frittatas on a weekly basis without owning a chicken farm! For the very low quantity of 4 eggs a week + whatever produce/cheese/extras you have on hand! Get creative!

Here are the varieties I’ve had so far:

Week 1: sweet & spicy peppers + feta

Week 2: Greek Style (spinach+tomatoes+feta)

Week 3: London Pub Style (wild mushrooms+onions in malt vinegar)

Week 4: Fall Yall! (spicy sage+potatoes+fig&honey goat cheese)

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I’m not going to post a recipe for each frittata individually because if you have a brain and can saute vegetables, you can surely do this without detailed instructions. I use 4 eggs for each one. That’s really all you need to know!

I can’t wait to carry on this new weekly love affair!

Do y’all have any frittata favorites?

 

XOXO

Simply Sunday Scones

A few weeks ago, we hosted a murder house marathon brunch. I only say marathon because the day seemingly went on for forever, and the finish line was eating. I had the (dis)pleasure of not being involved in any of the preparations. That’s probably why we didn’t end up eating until dinnertime. Okay okay, that sounds kind of bitchy. I thought it would be harder for my control freak self to sit back and watch semi-strangers take over my kitchen, but the hangover I was nursing thought otherwise.

Scones were an “appetizer” the morning of marathon brunch. While they were tasty, they were the basic bitches of breakfast scones. Maybe I spend too much time on Pinterest/double tapping #foodporn on Insta, but fruit can’t not come to mind when I think of scones. I want something a little more hearty than cinnamon and raisins. After stalking my #womancrusheveryday’s website, I came across a simple recipe for a scone bursting with berries.

This is a great recipe because it is easily adaptable. I made an almost dairy free (if I would’a subbed margarine for butter) blueberry almond version. To say they were a hit would be an understatement. All the basic scones better bow down, because this recipe might just be the queen B of breakfast.ImageImage

Blueberry Almond Scones

2 1/2 cups flour + more for dusting (I used half all-purpose & half whole wheat)

1/4 cup sugar + 1 tbs for dusting

1 tbs baking powder

3/4 tsp course ground or kosher salt

1/4 cup roughly chopped raw almonds, toasted for about 15 minutes

3/4/cup (1 1/2 sticks) very cold butter or margarine, cut into cubes

1 egg yolk

1 tsp almond extract

3/4 cup sweetened almond milk

1 cup fresh blueberries

  1. In a large bowl, combine flour, sugar, salt, baking powder, and almonds. Using your hands, a pastry blender, or even a food processor if fancy, work the butter into the dry mixture until it begins to form pea sized pieces. ImageImageImageImageImage
  2. In a separate bowl, whisk together your egg yolk and almond extract. Slowly add in the almond milk, combining as you pour. Add the wet mixture to the dry. Your dough should be fairly sticky once fully combined. ImageImage
  3. Transfer dough to a lightly floured surface and flatten out with your hands. Sprinkle fresh blueberries, fold dough over, and pat down again. Repeat this process until all blueberries have been used up, about 3 times. ImageImageImage
  4. Form your dough into a circle and lightly flatten with the heels of your hand. Use a pastry cutter or a sharp knife to cut your dough into triangles. Transfer triangles to a greased and floured baking dish. I used a round 9 inch cake pan. Bake at 400 degrees for 30 minutes until golden brown, rotating the pan halfway through. Let cool for about 10 minutes and serve. ImageImageImageImageImageImage

If I did not have to be at work before sunrise almost every day, these could easily become a daily breakfast staple. I would have saved some for the morning after, but they were just too good to not be completely devoured. I can’t wait to make different versions of non-basic scones using this recipe. A vanilla and orange blossom combination is dancing around my brain this very moment!

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Happy Baking!

Farmer’s Market Frittata

As some of you may know, I recently joined a local CSA. Every weekend my friend Elizabeth make it an event to take our dogs to the farmer’s market to pick up our share. Besides a large bag/box of fresh, local, organic, AND seasonal produce, I usually also manage to purchase a few dozen farm fresh eggs and homemade dog treats for Gypsy. I feel like I am saving a bunch of money by not buying from grocery chains. Actually the only things I pick up from the store now are dog food, toilet paper, and maybe a few things I am craving or need specifically for a recipe.

As produce begins to collect on my counter top and in the refrigerator and the freshness clock ticks away, I have to come up with ways to use everything up. Good thing I love dishes that tend to call for large amounts of fruits and veggies: soup, stir fry, salads, pies, and my new favorite- the frittata! I made my first ever frittata over the weekend, using up a large portion of produce from previous CSA hauls.

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Don’t be fooled by that cute sounding Italian name! Frittatas are super easy! Think if an omelette and a quiche had a baby…..or maybe this could be their 3rd cousin once removed. You don’t even need a whole bunch of vegetables to make one of these, but I wanted color! Red, green, yellow, purple, and white made up the spectrum. This frittata also had depth! That was probably my favorite aspect.

Ingredients 

8 garlic cloves, minced

6 sage leaves

2 small serrano peppers, sliced

1/2 sweet yellow onion, chopped

5 small purple potatoes, sliced

2 small sweet peppers, chopped

4 large kale leaves, chopped

4 heirloom cherry tomatoes

2 1/2 tbs extra virgin olive oil

1/2 tsp ground cumin

1 tsp chipotle powder

2 tsp freshly ground sea salt

fresh black pepper to taste

6 eggs

2-3 oz goat cheese

2 tbs buttermilk (optional)

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As I said earlier, you do not to have all of any of the above listed veggies. Anything would do, really! I bet you could even be adventurous and use berries! Though if that be your case, a sweeter cheese like mascarpone or ricotta may be needed. Now that I think of it, that does sound kind of good! This frittata is your oyster! (I do not recommend oysters as an addition.)

The Process

1. Rinse and chop, slice, and dice all of your vegetables. ImageImageImageSuch beautiful colors! Throw everything EXCEPT for the kale and tomatoes into a cast iron skillet with olive oil. Why you ask? I wanted the potatoes to cook and the onions to brown. I didn’t want to overcook the kale during the process. You shouldn’t really saute tomatoes in an iron skillet either. They already have a lot of iron, and the contact with the metal alters the taste in my opinion.

2. Saute on medium heat until the potatoes are tender, seasoning as you go. This should take about 15 minutes. ImageImage 3. Next, toss in the kale. Stir around for about 3-5 minutes.

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4. Time to get cracking with your eggs! Whisk together in a large bowl with your buttermilk. The buttermilk make the final product a bit more fluffy. I also think it tastes better with the goat cheese. The two are both sour and tangy!

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5. Slowly pour your eggs into the cast iron skillet. Give everything a good mix around and then reduce the heat to medium-low. Cook for about 3 minutes until the edge begin to firm up.

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6. Top with goat cheese and heirloom tomatoes and pop into a pre-heated oven. Bake at 350 degrees for about 10 minutes. The finished product should not be runny. ImageImage

When the frittata is finished baking, slice and serve! For the perfect little brunch, serve alongside a small salad and mimosas!

I am so glad I made this! I think I may have discovered my Sunday morning go-to recipe.

XOXOXO