The Three-Minute Egg Experiment

I decided for breakfast a soft-cooked egg sounded delicious.  I haven’t made one in years; well come to think of it I don’t think I have ever made one.

All the articles I read made it sound simple.  Bring the water to a boil and submerge the egg; cook exactly 3 minutes, drain and cover with cool water to stop the cooking.

Some recipes said 2 1/2 – 3 1/2 minutes for soft; 5 1/2 – 6 1/2 for medium.   Another suggestion I read was to bring the egg to room temperature first; but the practicality of warming up an egg first thing in the morning as you are getting ready for the day isn’t really feasible.

So, straight from the carton to the gently boiling water I went; I opted for 4 minutes to ensure the whites were cooked.  I wish I’d taken pictures before throwing them away because not only were the whites still quite runny but the shells stuck like crazy!  Would salt or vinegar in the water have helped? I will have to research this a bit further although poaching seems much more appealing to me right now!

I must say my fried eggs were quite tasty for breakfast; maybe not what I intended but if I don’t tell my husband he’ll still think I am an amazingly perfect cook! … let’s just hope he isn’t counting the eggs!

Enjoy ~ Kimberly

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Strawberry Blueberry and Banana Smoothies

I promised my sister, Chris, I would post this months ago.  It is my favorite breakfast although it would make a great snack any time of day.  I sometimes switch up the fruit depending on what I have on hand but no matter what combination of fruit I use it makes for a great way to start the day. I think the combination of strawberries and blueberries are may favorite by far but don’t be afraid to experiment.

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  • 1/2 cup fresh strawberries
  • 1/2 cup fresh blueberries
  • 1/4 cup of cran-grape juice
  • 8-10 ice cubes
  • 1 banana
  • 2/3 cup of greek yogurt – unflavored Chobani works great

I like to put the strawberries, blueberries, juice and ice in the blender first and blend until ice is completely chopped.  Then add the banana and yogurt and mix well.  Makes two awesome smoothies; and if you only need one you can always freeze the extra into popsicles for later!

Don’t hesitate to experiment;  pears, peaches, oranges, and cherries all work great too ~ you can add as many fruits as you like!

Enjoy ~ Kimberly

Banana Pancakes

For breakfast I made some great pancakes; not exactly a homemade breakfast but still pretty tasty. Doesn’t get much easier than adding some bananas to a mix!

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  • your favorite pancake mix or recipe
  • bananas

I used some hungry jack pancake mix and made a small recipe; once mixed add a sliced banana or two and cook as usual. I had mine with some peanut butter and syrup; Charles just added a bit of butter and syrup to his.  Very tasty and a great twist on the usual pancakes.

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Enjoy ~ Kimberly

Breakfast Fried Potatoes

I don’t know if this really counts as a completely new post or not but these potatoes came out so deliciously and the picture is phenomenal so I must share.

Do those not just look amazing!

I took 4 raw baby Yukon gold potatoes and diced them into little squares; probably about 1/4 inch.  I was cooking some bacon and used the bacon grease to fry up these wonderful potatoes.  A little onion, a fresh tabasco pepper, some salt and pepper and a few minutes cook time and we had perfection.  The key like before was to not stir too often for optimal browning.  Some bacon and eggs and breakfast is served.

Enjoy ~ Kimberly

Eggs Baked in Toast

Charles made some homemade bread yesterday; but that’s another post for another day.  Today I took a couple of slices of the awesome wheat bread he made and decided to bake an egg into the center like I’d seen in a recent magazine; any kind of bread will do.  Super yummy!  Easy to do too; it took about 12 minutes cook time but not much fussing.

  • bread
  • butter
  • eggs
  • salt and pepper

Take each slice of bread and cut a hole in the center with a drinking glass or a 2 or 2 1/2 inch cookie cutter.  Butter each side and place bread in a 375 degree oven for about 6 minutes.

Remove from oven and flip over bread.  Crack an egg into each hole and bake an additional 6 minutes or until bread is toasty and egg is set to your liking; mine had a slightly soft yolk but not too runny.

Enjoy ~ Kimberly

Baked Eggs ~ my first experiment

I had some round slices of Canadian bacon and as I was about to fix breakfast a couple of days ago I decided to use it with my eggs.  I’d never really baked an egg and was surprised it took so long!  I baked mine for 18 minutes; 15 might have gotten the job done but I didn’t want any runny whites so I gave it a couple extra minutes.  I also didn’t want to scramble the egg; anyway here is my first attempt.  I think I needed more meat and maybe a shorter cook time.  This Canadian bacon was barely big enough so I am thinking a couple of pieces of shaved ham will work better; maybe even have it sticking over the top a bit to get some crispy edges!

  • eggs
  • Canadian bacon or sliced ham
  • salt and pepper
  • cheddar cheese

In a muffin pan place meat into as many muffin tins as desired.  Crack an egg into each; sprinkle with salt and pepper.  Top with a small slice of cheese; or a sprinkle of shredded.

In 350 degree oven bake for 15 – 18 minutes or until desired doneness.

Enjoy ~ Kimberly

Breakfast Stuffed Mushrooms

I thought I’d try some stuffed mushrooms for breakfast today.  Quite tasty; easy to make too!

  • 4 medium mushrooms
  • 2 tsp butter
  • 1/8 cup diced peppers
  • 1/8 cup diced ham
  • 1 Tbs diced green onion
  • salt and pepper to taste
  • 2 eggs
  • 1/4 cup shredded cheese

Remove stems from mushrooms and set aside.   Place mushroom caps in small skillet with 1 tsp butter.  Over medium heat cook for about 4 minutes each side; I covered mine for half of the time.  Remove from heat and set aside.  Meanwhile in skillet melt remaining butter.  Dice mushroom stems, peppers, ham, and green onions; add to skillet and saute for a few minutes until tender.  Add salt and pepper and eggs.  Scramble about and cook until eggs are set.  Stir in cheese and serve over mushroom caps.

Enjoy ~ Kimberly

Apple Pecan Coffe Cake

I tried a new coffee cake today; not nearly as sinfully delicious as my banana coffee cake but still quite tasty.

Apple Pecan Coffee Cake

  • 1/4 cup butter ~ softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 cup sour cream
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 apple
  • 1/4 cup pecan pieces
  • 2 Tbs brown sugar
  • 1 tsp cinnamon

Cream together softened butter and sugar.  Add egg and vanilla mixing well; stir in sour cream.  Add flour, baking powder, baking soda, and salt; stir until just combined.  Peel and dice apple.  Add 1/2 of the apple to the batter.

In small bowl combine remaining apple, brown sugar, cinnamon and pecans.

Pour batter into buttered pie pan and top with apple mixture.

Bake at 350 degrees for about 35 minutes or until tooth pick inserted near center comes out clean. Cool for at least 20 minutes before serving.

Enjoy ~ Kimberly

Cinnamon Apple French Toast

This may be a bit of a silly post but it was so delicious I can’t help but share. So delicious you won’t even need syrup!

  • 1 apple
  • 1 teaspoon butter
  • 1/4 cup brown sugar
  • 1 tsp cinnamon

I started by peeling the apple and removing the core and then sliced into thin wedges.  In a small skillet melt butter add apple, brown sugar and cinnamon.  Stir to coat and cover cooking for about 5 minutes over medium heat.  Remove lid and cook another 5 minutes or until desired tenderness.  Serve with french toast if desired.

As for the french toast I used 5 slices of bread and 3 eggs.  I simple whisked together the egg and dipped each slice of bread into the egg.  Cook in a large skillet or griddle until each side is golden brown.

Enjoy ~ Kimberly

 

Mini French Toast Casseroles

Thought I would try a make ahead casserole for breakfast today.  Last night I made this and refrigerated until morning.  I liked the way it came out.  It could have used a little more flavor perhaps some fruit or maybe served with a little syrup; we just had it plain.  The recipe is for each casserole; it was actually more than I could eat which surprised me as I can easily eat 2 pieces of regular french toast.  Just multiply the recipe to make as many as desired.

Mini French Toast Casseroles

  • 1 Tbs brown sugar
  • cinnamon
  • 2 sliced bread
  • 1 Tbs chopped pecans
  • 1 egg
  • 1/4 cup milk
  • 1/4 tsp vanilla extract

Topping

  • 1 tsp butter
  • 1 Tbs brown sugar
  • 1 tsp chopped pecans
  • 1/4 tsp cinnamon

Generously butter individual casserole.  Spread brown sugar in bottom of casserole and sprinkle with cinnamon.

Add bread cubes and pecans.  Whisk together egg, milk, and vanilla.  Pour over bread; lightly press bread into casserole to coat with egg mixture.

In small bowl combine topping and sprinkle on top.

Refrigerate overnight.  Bake at 350 degrees for 25 minutes.

Enjoy ~ Kimberly