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


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

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


  • 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

Fresh Fried Okra ~ garden fresh okra simply fried

Just a quick post today.  I have a few recipes I need to post but I am worn out after a busy day at work and my creative juices have stopped flowing. I like to go with super easy when I fry okra. I’ve tried batters and fancy breading recipes but none of the really seem worth the extra effort. You will notice in my first picture I snuck in some zucchini fries too.  Sometimes frying those wonderful garden fresh veggies is just so good!

Fresh Fried Okra

  • okra
  • egg
  • flour
  • salt, pepper, cayenne, or any spice you desire
  • oil for frying

Wash your okra and trim stem end.  Cut into bite size pieces or leave whole if desired.  You should look for small okra; larger pieces tend to get a woody texture and bite size make it easier to eat.

Heat oil over medium high heat; use plenty of oil in large skillet for best results or fry in separate batches.

Place okra in a bowl and toss with an egg or two depending on how much okra you have; I used about a pint basket of okra and one egg.

Remove okra from egg and toss with flour.  Sift gently to get rid of excess flour.  Place breaded okra in hot oil; let cook for about a minute before stirring.  Carefully stir to make sure all surfaces are submerged and not sticking together; continue to fry for  2 – 3 more minutes or until lightly golden. Remove from skillet onto paper towels.  Immediately sprinkle with salt and pepper and any other spices; think of it like a french fry when seasoning.  If you have a favorite season salt or blend don’t be afraid to sprinkle that on.

Enjoy ~ Kimberly

Breakfast Burritos

Today was one of those rare days we ate out.  We went to a little brewery in Nashville Indiana and had some fantastic mushroom, tomato, and asparagus soup …. will have to recreate it soon. In fact everything we ate today was good; nice homemade food!  I did however fix breakfast.  We went with simple breakfast burritos; this actually worked out well ~ I was able to use up some of my leftovers which is the best way to make breakfast.  I had a tiny bit of corn relish left and some ham from a few days ago so I put them to use.

Breakfast Burritos

  • 1/4 cup ham ~ chopped
  • 2 eggs
  • a few dashes hot sauce
  • 1/3 cup corn relish or salsa if desired
  • soft taco shells
  • cheddar cheese
  • sour cream

I started my pan heating over medium heat and added the ham to begin it warming; any kind of meat will work I just happened to have some ham on hand.

Once skillet is hot and ham has begun to warm push to side and add eggs.  I started out like a fried egg; sprinkle with salt and pepper.  Once egg has begun to firm up; about 3 minutes flip and scramble them about.

Add corn relish, salsa, hot sauce or any toppings you’d like.

Serve on soft taco shells with sour cream and cheese if desired.

Enjoy ~ Kimberly


Homemade Chicken Salad ~ Leftover Chicken with Hard-boiled Egg

I know I’ve been on a bit of a chicken run for a few days but I overstocked and needed to use it all up.  I finished off the grilled whole chicken (a recipe I didn’t even post!) with this chicken salad.  I had part of the breast leftover and knew Charles would enjoy some homemade chicken salad on his lunch break.  I just went with a simple celery and egg version.  I think it was quite tasty; if only he’d remembered the crusty bread I’d gotten for him he’d have enjoyed it even more!

Chicken Salad

  • 3/4 cup leftover cooked chicken – diced
  • 2 Tbs mayonnaise – more or less to taste
  • 1 tsp yellow mustard
  • salt and pepper to taste
  • 1/4 cup thinly sliced celery
  • 1 Tbs thinly sliced green onion
  • 1 hard-boiled egg – peeled and diced
  • a pinch of celery seed

Combine chicken, mayo, mustard, celery, onion, salt and pepper.

I like to add the egg near the end so as not to break it up too much; add additional mayonnaise if needed ~ I added about a teaspoon more.

Sprinkle with a pinch of celery seed and stir; refrigerate until ready to serve.

Enjoy ~ Kimberly

Southwestern style Deviled Eggs with Chipotle and Jalapeno

I had to try out this deviled egg recipe I found in the Real Simple May magazine issue.  They had variations listed with wasabi, crab, and jalapeno options.  I love mexican style foods so I decided to give the cumin and jalapeno ones a try.  They were really quite tasty.  I can’t say I would want them every time I make deviled eggs; but for a great dish to go along with something on the southwestern side these would be perfect. I made a few subtle changes to the recipe; here’s my version.

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1/4 tsp pepper
  • 1/2 tsp crushed cumin seed
  • 1 Tbs pickled diced jalapeno – or 12 pickled jalapeno rings
  • 1/4 tsp ground chipotle pepper

Hard cook eggs as desired.  I like to cover mine with cool water; bring to boil over medium high heat and reduce to a very low simmer for 15 minutes.  Cool thoroughly.

Peel eggs, slice  in half, and remove yolk.  In small bowl combine egg yolk, mayonnaise,  Dijon mustard, lemon juice, pepper, and cumin.  Spoon mixture back into egg whites and sprinkle with diced jalapeno and chipotle pepper. Refrigerate until ready to serve.

Enjoy ~ Kimberly

Roasted Potato Salad

I decided to try a potato salad with roasted potatoes.  I thought the roasted potatoes might add a depth of flavor lost when boiling potatoes.  I loved the results; the seasoning stayed with the potatoes and the texture worked well.

Roasted Potato Salad

  • 3 cups diced potato ~ about 10 – 12 baby potatoes
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1 Tbs olive oil
  • 2 stalks celery – thinly sliced
  • 2 green onions – sliced
  • 2 eggs – hard-cooked and sliced
  • 1/2 cup mayonnaise
  • 1/8 cup relish
  • 1 Tbs yellow mustard

In medium bowl combine diced potatoes, salt, paprika, pepper, cayenne, and olive oil.  Spread seasoned potatoes onto baking sheet. Roast at 400 degrees for about 15 minutes; stirring once. Allow potatoes to cool slightly

Place potatoes in bowl and refrigerate overnight. Cook eggs and chop vegetables.

Combine cooled potatoes, mayo, relish, mustard, celery, and onion. Season with salt and pepper if desired.  Stir in sliced egg and chill until ready to serve.

Enjoy ~ Kimberly