Quinoa, Butternut Squash & Leek Pilaf with Runny Eggs

A few years back I wouldn’t ever eat egg yolks when eating eggs for breakfast. As B and I were eating this yummy, healthy dinner tonight (made even yummier from runny eggs), I was reminded of back when we first started dating and how he never made fun of me for eating around the yolk when eating fried eggs. Now that’s true love. And craziness because yolks are delicious — nature’s best sauce, in my (now) opinion.

Baked Eggs & Za’atar-Spiced Spinach

More eggs! What can I say? It’s a long weekend…perfect for some yummy egg dishes 🙂

Green Huevos Rancheros (sort of)

I say “sort of” because I know this probably isn’t authentic in the least. But do you know what it is? Delicious. Period.

This was served up in our “Breakfast for Dinner Fridays” series, which I have to say, I love and look forward to. Hooray for eggs and yummy, low-key food on the best day of the week.

Open-Faced Egg Sandwich with Thyme Pesto and Lemon Cream

Brian and I have a new Friday night tradition: Breakfast for Dinner. Come Friday, we’re usually both so pooped and it’s a strained effort whenever we plan anything social. So, instead, we typically snug on the couch, watch Mad Men reruns, and eat amazing comfort food like this. If this makes us lame, I’m ok with it. 🙂

This meal is perfect after a long week. Not only is it delicious, much of it can be made in advance. I made the pesto earlier in the week (I made another batch after the first one I mentioned as it was a wee too garlicky. This one was delectable), and the lemon cream takes seconds to put together (although 30 minutes for the flavors to “mesh”), so it’s pretty much toasting bread and frying eggs. I can handle that, even after a long day/week.

Mixed Greens with Grilled Salmon, Avocado, Egg

This salad is perfect in every way. Easy to make, beautiful, delicious, simple, healthy and hearty. This year, skip the resolutions and make more food like this.

Vegetable Barley Soup with Poached Egg

If you haven’t noticed, I pretty much love anything with an egg involved.  While totally optional in this case (this soup is delicious with just a little parmesan sprinkled on top too), the poached egg adds a luxury to this dish, which is a nice quality in a basic veggie soup.

All together, this soup comes together in about an hour. You can use quick-cooking barley if you’re short on time, but I like to use the legit hulled barley (aka barley groats) because it is the least processed and better for you.

Shout out to my Dad for teaching me how to make a his “perfect” poached egg! Keep reading for Vito’s egg poaching technique…

Quiche Lorraine

I heart quiche, and this quiche is no exception. Perfect for snacking or for lunch with a nice big green salad.

Biscuit & Egg Cups

I’ve been sick for almost a full week, so I needed some comfort food this weekend. These biscuits were easy, yummy, and naughty, which are all good things for me right about now.

Poached Eggs over Moroccan-Spiced Hash

I made these moroccan-spiced veggies the other night as part of a vegetarian meal that I served to some of my lovelies, and I knew the leftovers would be fabulous for a weekend brunch with some eggs on top. Sweet potatoes, onions, green beans, and spinach spiced with fenugreek seeds (my new favorite spice), cumin, cinnamon, and hot paprika. YUM.

Farfalle with Zucchini and Egg

This dish is delicious, healthy, and fast. It has a little creamy carbonara-flair to it because of the eggs, which I love love love. Try it – it will quickly become part of your repertoire.

Eggy Breakfast Muffins with Ham and Cheddar

I was drawn this recipe for many reasons, namely because I LOVE EGGS and egg products. Also, this uses almond meal, which I have a ton of from Trader Joe’s that I never seem to use. I made a sixer of these and intend on having one each day for breakfast (I like them at room temp.) and making more to bring to the Cape this weekend for the loooooong weekend with my family and my man. These breakfast muffins are delicious, and can really be eaten for breakfast or a light lunch with a salad. My one complaint: I wish they contained more vegetables. That’s my next mission.

Spinach Frittata with Salsa

I love frittatas. I love them because they’re eggs, I love them because they’re way easier than omelettes, and I love them because they remind me of my mom, who often has different variations sitting on the counter ready for snacking. This week, I particularly love them because they’re a perfect way to get veggies at breakfast, a south beach req, and perfect to cook in advance. Be prepared to see more frittata recipes here as I plan on sticking every veggie known to man in one of these puppies.

Mushroom and Pancetta Tart

I had no intention of making this today, but I found myself with some extra time and extra ingredients and the desire to laze around the house and cook. I’m so glad I did. This is a bit of a quiche/tart/frittata idea, and it’s delicious. The pancetta definitely makes this dish, so don’t skip that. To be perfectly honest, I wasn’t thrilled with the crust, so next time I’d try this one instead.

Egg in a Nest Bruschetta

I was torn between two recipes tonight for dinner — sage mushrooms bruschetta or eggs in a nest with spinach and tomato sauce. Since I was out of spinach, I decided to sort of combine the dishes. The result was a crispy, cheesy garlic toast with a soft egg in the middle, topped with mushrooms cooked in sage butter. Delicious.

Portuguese Corn Bread French Toast with Berry Syrup

When I was growing up, my mom would buy this amazing round of corn bread from a nearby Portuguese bakery and make the most delicious french toast with it. I saw some in the grocery store today and knew I had to make it. The bread is so dense and sweet – it makes for a really sturdy french toast to soak up all the eggy deliciousness.

Warm Potato, Green Bean, and Egg Salad

This is a perfect salad. You know me, I love anything with an egg – but this is so healthy, easy, and fast – it’s definitely going to be a new go-to. Add bacon or other veggies to mix it up.

Polenta with Mushroom Ragu and Poached Eggs

I have to admit, this was delicious. A true vegetarian delight that will not make you miss meat at all. I followed the recipe pretty closely, but since I love herbs, especially rosemary, I added a bit more. I will make this again – but next time I will cut down on the amount of polenta and add another egg per serving. Otherwise, YUM.

Blindfolded Eggs over Cheddar Garlic Grits

Remember when I said I couldn’t cook eggs to save my life? Well, I’m starting to consider them my specialty. I guess practice makes perfect.

As soon as I saw this recipe in my Cooking Light mag, I knew I had to make it. What the heck are blindfolded eggs, you ask? Well, besides an adorable name, it’s a method for cooking eggs that involves using ice and steam, which results in a combo fried/poached egg. Yum and great way to make sunny-side up eggs!

Creamy Pasta with Bacon

This is my first attempt at making something from Rocco DiSpirito’s book “Now Eat This!“, which, frankly, is amazing. Buy it. Or, better yet, stay tuned here because I intend on blogging every damn recipe from it anyway. Each and every recipe looks yum and diet-friendly. Since carbonara is probably my favorite dish of all time, I had to try this first.

So, this recipe is technically called “Spaghetti Carbonara” in the book…but I wouldn’t really call it carbonara. It is everything a carbonara should be (rich, creamy, bacony), but it doesn’t really compare to the real thing. That said, it really is rich, creamy, and bacony and a perfect answer to a naughty pasta craving, AND it won’t put you in the hospital. All good things. I must say, I was pretty skeptical about his use of Hormel Real Bacon Bits, but at 50% less fat and actually really good, I think I am a convert.

Eggs in Prosciutto Cups

If you haven’t noticed by now, eggs are probably my favorite food. I love finding new ways to make them into a proper meal. This recipe is super adaptable – use any herbs or cheese you want on top. In order for the eggs not to get rubbery in the oven, you have to protect them with some good ol’ fat on top. Choose your poison – I used a couple teaspoons of this tarragon butter I made with a bunch of extra tarragon I had laying around and then froze, but cheese would be fab too.