Huevos Rancheros Verdes

Tortillas stacked with beans, eggs, and cheese, and smothered with salsa verde

We were in San Diego a few weeks ago to celebrate my birthday and ate a lot of delicious food while we were down there. One meal that stood out was the huevos rancheros I had for brunch at Prepkitchen in La Jolla.  These huevos rancheros were unique for two reasons: they were stacked and layered like a cake, and they had a green tomatillo sauce instead of a red sauce. The layered effect made it so every bite had a bit of beans, eggs, cheese, salsa, tortilla, and avocado - basically every bite was a perfect mouthful. I recreated the dish at home using a few shortcuts (store-bought salsa verde and a fast version of refried black beans) that make this a great recipe for a weeknight dinner or for a casual weekend breakfast. Feel free to customize the toppings and layers at you like - or prep all the ingredients and let each person assemble their own. This is an easy recipe to double or triple.


Related Recipes:
- Chorizo Huevos Rancheros
- Chilaquiles
- Black Bean Huevos Rancheros


Huevos Rancheros Verdes:
Ingredients
- 4 corn tortillas
- 14 oz. can of black beans, drained and rinsed*
- 1 c. salsa verde
- 3/4 c. grated Monterey Jack cheese
- 4 eggs, scrambled
- splash of milk
- 1/2 tsp. ground cumin
- 1/4 tsp. chile powder
- 1 avocado, thinly sliced
- canola oil
- salt
- pepper
- sour cream, hot sauce, fresh cilantro (for garnish)

Recipe

• Preheat the oven to 400F.
• Brush both sides of the tortillas with canola oil and lay in a single layer (slight overlap is ok) on a baking sheet.
• Cook the tortillas for 5-7 minutes in the oven, or until crispy. Remove and let cool a bit.
• Meanwhile, add the beans, 1/4 c. water, cumin, chile powder, and a big pinch of salt to a small pot and bring to a boil. Lower to a simmer and cook for 5 minutes, then mash with a potato masher to form a spreadable consistency. Continue simmering until it reaches the desired consistency, adding a splash more water if needed.
• Whisk the eggs, milk, and a pinch of salt and pepper together.
• Heat a little more canola oil in a skillet and scramble the eggs. Slightly undercook them as they will be going in the oven.
• To assemble the huevos, add a little bit of salsa verde to the bottom of 2 small baking dishes.
• Spread the beans on 2 crispy tortillas, then lay them in each baking dish. Top each with another tortilla and divide the eggs and then the cheese on top. Pour the remaining salsa on top.
• Bake for 5-7 minutes, or until the cheese melts.
• Add a dollop of sour cream, sliced avocado, and cilantro on top of each dish. Serve with hot sauce.

Serves two, generously

*Or cook your own beans, add in some of the bean cooking liquid, and skip the water and additional seasonings.

Italian Frittata Sandwiches

How Europeans do an egg sandwich

Almost every country in Europe seems to have their own take on a frittata, which is basically a baked dish of eggs with various other ingredients mixed in. I've featured many frittata recipes on KSD over the years but love how this recipe from Giada DeLaurentiis takes things a step further by putting it on a sandwich. The frittata has two of my favorite Italian ingredients, prosciutto and parmesan, along with potatoes, onion, basil, and garlic. It cooks until set and then is cut into squares and sandwiched between buttery garlic bread with some peppery greens. It can be served room temperature or warm and is one of those recipes that works equally well for breakfast as it does for lunch or dinner.

Note: As previously mentioned, I hate do not like mayonnaise. However, both my husband and I agreed that this sandwich might be great with some mayo or aioli in place of butter on the bread. Do as you wish.


Related Recipes:
- Swiss Chard, Potato, & Aged Cheddar Frittatas
- Egg, Bacon, & Cheese Breakfast Sandwiches
- Chorizo, Egg, & Potato Breakfast Burritos


Italian Prosciutto & Potato Frittata Sandwiches:
Ingredients
- 1 baguette, cut in 8 and halved lengthwise
- 1 large russet potato (7 oz.)
- 6 large eggs
- 1/2 onion, thinly sliced
- 2 oz. prosciutto, chopped
- 1 1/2 c. baby arugula, loosely packed
- 1/4 c. heavy cream
- 1/4 c. grated parmesan cheese
- 3-4 tbsp. butter, at room temperature
- 3 tbsp. olive oil
- 2 tbsp. basil, sliced or torn
- 2 garlic cloves, minced
- 1 garlic clove, peeled and left whole
- kosher salt
- black pepper

Recipe

• Poke holes all over the potato with a fork and microwave for 3 minutes, or until partially cooked. Let cool until you can handle it, then peel off the skin and dice into bite-size pieces.
• Meanwhile, whisk together the eggs, cream, parmesan, prosciutto, and a big pinch of salt and pepper in a large bowl.
• Heat the olive oil in a medium skillet over medium high heat and add the onion. Cook for 3-4 minutes, or until starting to soften, then add in the potatoes and minced garlic and cook for another 5-7 minutes, or until the potatoes are cooked through and brown in some places. Season with salt and pepper.
• Preheat the broiler to high.
• Add the eggs to the skillet with the potato mixture and reduce the heat to medium low. Cook for a few minutes, or until the edges are starting to set but the top and center are still jiggly.
• Transfer to skillet to the broiler and broil until the top is golden and the center is set, about 3-5 minutes.
• Let the frittata cool slightly and toast the bread.
• Rub the toasted bread with the whole garlic clove and spread with butter.
• Loosen the frittata with a spatula and cut into squares. Place the frittata slices and a bit of arugula between the bread and serve.

Serves six-eight

Veggie "Eggs Benedict"

Looks like eggs benedict, tastes like nothing you've had before

I'm going to start by saying that although this recipe looks a whole lot like eggs benedict, it tastes nothing like it. And if you're craving eggs benedict, this is probably not going to satisfy that craving. However, if you're looking for a veggie-packed breakfast with soft poached eggs and a tangy sauce, this is the recipe for you. Taken from Sprouted Kitchen, this dish swaps the uber rich and difficult-to-make hollandaise sauce with a tangy-sweet mix of roasted peppers (using yellow ones will yield the color you see above), goat cheese, and lemon. The meat is substituted for lemony sautéed spinach and tender asparagus. The only remains of a traditional egg benedict is the well-toasted English muffin base and the poached eggs with warm, runny yolks. It's a lighter way to enjoy breakfast or brunch and it makes a beautiful main course that will wow your friends and family.

Note: Scared to poach eggs? See my favorite, fool-proof method for making them here.


Related Recipes:
- Roasted Asparagus with Prosciutto & Hollandaise
- Kale & Smoked Salmon Baked Eggs
- Scrambled Eggs Florentine


Vegetable "Eggs Benedict" with Roasted Pepper & Goat Cheese Sauce:
Ingredients
For Sauce
- 3/4 c. (scant) roasted bell peppers (from a jar is fine)
- 2 oz. fresh chèvre goat cheese
- 2 tbsp. milk, warmed in the microwave
- 1/2 tbsp. dijon mustard
- 1/2 tbsp. lemon juice
- dash of hot sauce
- pinch of kosher salt
- pinch of black pepper

For Eggs Benedict
- 2 English muffins, toasted well
- 4 eggs
- 3 c. loosely-packed baby spinach leaves
- small bunch of asparagus
- 1 tbsp. olive oil
- zest of 1/2 lemon
- splash of vinegar (white, rice, or apple cider)
- kosher salt
- black pepper

Recipe

• Preheat the oven to 500F.
• Toss the asparagus with 1/2 tbsp. olive oil and season with salt and pepper. Roast on a sheet pan for 5-8 minutes, depending on thickness, or until tender but not limp.
• Meanwhile, in a blender or food processor, combine all ingredients of the sauce and blend until smooth. Check for seasoning.
• Add 1/2 tbsp. olive oil to a small pan over medium heat and add in the spinach, lemon zest, and a pinch of salt and pepper. Cook for a couple minutes, or until wilted.
• In another pan, bring 3"- 4" water to a simmer and add the vinegar.
• Crack an egg into a small bowl, then slip in to the water and cook for 3-4 minutes, or until the whites are set. Carefully remove with a slotted spoon and set on a paper towel to drain. Repeat with remaining eggs.
• To assemble, place muffin halves on plates and top each with some spinach, asparagus, a poached egg, and a spoonful of sauce.

Serves two, easily doubled

Bacon, Egg, & Spring Veggie Fried Rice

Use up leftover rice in this quick and easy one-pot meal

I shared my go-to fried rice recipe as one of my first posts on this blog and still make it often, sometimes tweaking it based on whatever leftovers I have around the house. This version comes from a recipe I saw in Food52 and includes a medley of vegetables, lots of egg, and - most importantly - bacon. The salty bits of pork with the soft scrambled egg and fresh vegetables are a delicious combination, but it's the addition of one non-traditional ingredient, honey, that really sets it over the top. The honey adds a touch of sweetness that helps to enhance the savory flavors of the dish, but it also sticks the rice to the pot to form some nice caramelized bites. I use brown rice because I figure it's an easy way to make the dish a little healthier, but any leftover rice will do. This holds up well in the fridge for a day or two and can be reheated for leftovers.

Note: As with any stir-fry, the cooking time goes by fast and it's essential to have all your ingredients prepped before you turn on the stove.


More Fried Rice Recipes:
- Chicken & Broccoli Fried Rice
- Fried Brown Rice with Broccoli & Egg
- Chicken & Mushroom Fried Rice


Bacon, Egg, & Spring Veggie Fried Rice:
Ingredients
- 4 c. cooked brown rice
- 3 eggs, lightly beaten
- 4 slices of thick-cut bacon, diced
- 1 small onion, thinly sliced
- 2 c. baby kale, spinach, or other sturdy green
- 1 c. shiitake mushrooms, sliced
- 3/4 c. peas, fresh or defrosted
- 4 garlic cloves, peeled and thinly sliced
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. canola oil
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. toasted sesame oil
- 1/2 tbsp. honey

Recipe

• Add the bacon to a wok or large skillet over high heat and cook for 3-4 minutes, or until browned. Transfer bacon to plate with a slotted spoon, leaving the fat in the pan.
• Add in the beaten eggs and cook, stirring occasionally, for a minute or two, until lightly scrambled. Do not overcook.
• Scrape the egg on to a plate and return the wok to the heat. 
• Add in the canola oil and onion. Cook for 2-3 minutes, or until softened, then add in garlic and ginger.
• Cook for a minute, then add in the mushrooms and cook for another 2 minutes. 
• Add in the kale and cook for 30 seconds, or until wilted.
• Add in the rice, soy sauce, and toasted sesame oil and toss together, making sure to break up any big clumps of rice.
• Add in the peas and cook for another minute, then add in the bacon and egg.
• Drizzle with honey and check for seasoning.

Serves four

Kale & Smoked Salmon Baked Eggs

This effortlessly elegant baked egg dish can be made ahead for brunch or dinner

I started making baked eggs over a year ago and they're now one of my favorite easy breakfasts. Like other egg dishes, they're a blank canvas for whatever flavor combination you like and are a great way to use up odds and ends in your fridge or pantry. This recipe comes from David Lebovitz's cookbook My Paris Kitchen and is the best baked egg dish I've ever made. He calls for a few extra steps that make a big difference: cooking and seasoning the greens before baking, a layer of fresh goat cheese that melts into the eggs and adds even more creaminess, and a crunchy, garlicky breadcrumb topping. You can certainly swap out the smoked salmon for another meat or veggie or exchange the kale for a different green, but don't omit the crunchy topping. I cooked this dish for brunch over the weekend, but the Parisians like to eat eggs for lunch or dinner. If you're serving this to guests and want to make it ahead, you can assemble everything and keep it in the fridge until you're ready to bake them before eating.

More Egg Recipes:
- Baked Eggs with Chanterelles & Cream
- Mini Spinach & Onion Frittatas
- Corn, Cherry Tomato, & Spinach Quiche


Kale & Smoked Salmon Baked Eggs:
Ingredients
- 1 bunch of kale, de-stemmed, thinly sliced, washed and not-too-well dried
- 2-3 slices of smoked salmon
- 4 to 6 large eggs
- 1/3 c. panko breadcrumbs
- 3 oz. fresh goat cheese, crumbled
- 3 cloves of garlic, minced
- 3 tbsp. butter
- 2-3 tbsp. half and half or cream
- kosher salt
- red chile flakes

Recipe

• Preheat the oven to 350F. Grease 2-3 small baking dishes, pans, or ramekins, with butter or non-stick cooking spray.
• Melt 1 1/2 tbsp. butter in a skillet and add in 1 clove garlic, the panko breadcrumbs, and a pinch of salt. Cook over medium heat for 3-4 minutes, stirring often, or until golden brown.
• Transfer the breadcrumbs to a bowl, wipe out the skillet, and return it over medium high heat.
• Add in the remaining butter and garlic, the kale, and a large pinch of salt and red chile flakes. Cover with a lid, and cook, stirring once or twice, for a few minutes or until the kale wilts.
• Tear the smoked salmon into pieces and divide among the bottom of the baking dishes, then layer in the kale.
• Crack 2-3 eggs into each dish, then sprinkle with goat cheese and drizzle with half and half. Finally, sprinkle the breadcrumbs over the top.
• Bake for 12-15 minutes, or until the white have set but the yolks are still a bit soft.
• Let cool slightly, then serve.

Serves two - three

Scrambled Eggs Florentine

Start your morning with a protein-packed egg and spinach scramble

One of the things we've been trying to do to be more health-concious is to eat more nutritious breakfasts. It's not that difficult during the weekdays (although I did get into a pretty serious croissant phase over the holidays), but the weekends are tough. We generally go out a lot and usually pick up bagels before heading out to do whatever activities we have planned for the day. It's quick, it's cheap, and it gives me a break from cooking, but it's certainly not the healthiest option. These scrambled eggs are a much better alternative and are still a quick and easy breakfast option. It takes less than ten minutes to make them and only dirties one pan in the process, so it's even doable for a workday. Serve with a piece of whole wheat toast or an English muffin.


More Ways to Eat Spinach:
- Sautéed Spinach with Feta & Pine Nuts
- Mini Spinach & Onion Frittatas
- Green Smoothie


Scrambled Eggs Florentine:
Ingredients
- 5 eggs
- 3 c. loosely-packed baby spinach
- 1 scallion, thinly sliced
- 2 oz. goat cheese, crumbled
- 2 tbsp. milk
- 1 tbsp. butter
- 1 tsp. olive oil
- kosher salt
- black pepper
- red chile flakes

Recipe

• Heat olive oil in a small skillet over medium high heat.
• Add in the baby spinach and cook for 2-3 minutes, or until wilted.
• Remove the spinach to a bowl and wipe out the skillet with a paper towel. 
• Let the spinach cool slightly, then squeeze out as much liquid as you can. Roughly chop the spinach and set aside.
• In another bowl, whisk together the eggs, milk, a large pinch of salt and pepper, and a pinch of red chile flakes until light yellow in color.
• Heat the skillet over medium high heat and melt butter in it, swirling the pan to coat the entire bottom and sides with the butter.
• Pour the eggs into the pan and gently stir until the eggs are mostly set but still a little runny.
• Stir in the spinach, scallion and cook for another minute. Turn off the heat and sprinkle with goat cheese.
• Serve immediately.

Serves two

Ham & Cheese Omelet

This classic omelet makes a great meal for breakfast, lunch, or dinner

Certain dishes are classic for a reason, and when it comes to omelets, nothing is more classic than ham and cheese. This dish is so quick and easy to make, but when you use good ingredients it really tastes like heaven. Here I beat together fresh eggs and a splash of whole milk as the omelet base and then filled it with grated gruyere cheese and diced apple-smoked ham. The eggs lightly puff as they cook and the cheese melts to form a fluffy, soft, and creamy omelet. I like to serve it for lunch or dinner with a green salad on the side to cut through some of the richness.


More Omelet Recipes:
- Fava Bean, Asparagus, & Goat Cheese Omelet
- Crab and Fava Omelet


Ham & Gruyere Cheese Omelet:

• Beat 4 eggs, a splash of milk, and a large pinch of salt and pepper together in a bowl until pale yellow.
• Heat a small skillet over medium high heat and add in a pat of butter. Swirl to coat the whole pan in melted butter.
• Pour in half the eggs and cook until set and lightly golden on the bottom.
• Add a handful of diced ham and grated gruyere cheese down the center, then fold the omelet into thirds.
• Cook until the inside is just set, then transfer to a plate and sprinkle with sliced scallions.
• Add another pat of butter to the the skillet and repeat with remaining eggs, more ham, and and more cheese.

Serves two

Corn, Bacon, & Potato Hash with Fried Eggs

This hearty vegetable and bacon hash also makes a satisfying dinner

As fall approaches, I'm trying to make the most out of the remaining summer produce at our farmers' market. I'm determined to buy corn, tomatoes, berries, and stone fruits every week until they get replaced completely by winter squash and hearty greens. This recipe is a summery take on the potato hash I make year round for breakfast, lunch, and dinner at our house. The corn adds a sweet pop of flavor and color against the starchy potato and salty bacon bits. Adding a fried egg on top makes it a full meal, and I love how the runny yolk mixes into the hash to form a sauce. It's a wonderful way to enjoy the last of this season's corn before it's too late.


More Hash Recipes:
- Bacon & Brussels Sprout Hash
- Chorizo, Potato, & Pepper Hash
- Five-Ingredient Bacon Hash


Corn, Potato, & Bacon Hash with Fried Eggs:

• Cut 1 large russet potato in half, cover with cold water, and bring the pot to a boil.
• Cover the pot with a lid and cook for 15 minutes, or until almost fork-tender.
• Drain the potato, let cool slightly, rub off the outer skin, and dice into small pieces.
• Meanwhile, dice 4 pieces of thick-cut bacon and add to a large skillet over medium high heat.
• Cook the bacon for 5 minutes, or until crisp, then remove with a slotted spoon and set aside.
• Add the diced potato and a generous pinch of salt and pepper to the skillet and cook for 6 minutes, turning once, or until the potatoes have started to get brown and crispy.
• Add in 3 thinly-sliced scallions and the kernels from 2 ears of corn and cook for another 3-4 minutes.
• Check for seasoning and adjust if necessary. Top with a handful of fresh parsley.
• Melt a pat of butter in another skillet and crack in 4 eggs. Season with salt and pepper and cook for 3-4 minutes, or until cooked to desired doneness.
• To serve, divide the hash onto plates and top each with a fried egg.

Serve three-four

Corn, Cherry Tomato, & Spinach Quiche

Make use of late summer produce with this delightful quiche with savory parmesan crust

It's been really hot in LA. We live in Santa Monica, which is almost always fair due to the ocean breeze, but this weekend was unbearable. And, foolishly, this was the time that I decided to make a pretty involved vegetable quiche with homemade savory pie crust, leaving my oven on high heat while it baked for over an hour. The kitchen was stifling and the pastry kept getting too warm and needed to be popped back in the fridge to cool down so that the butter wouldn't melt, but as soon as it was done and we dug into a big wedge of this corn, tomato, and spinach quiche with a scoop of green salad on the side, nothing mattered. The quiche, adapted from Huckleberry, is the best I've ever had. The dough is buttery and flaky, the filling is rich and smooth, and the vegetables are sweet and abundant. It definitely took some effort, so I'd suggest making the crust in advance (or if you must, use store-bought pie dough) to break up the steps. Once summer produce clears out from the farmers market, you can sub in whatever other vegetables you like that are in season.

Note: Have leftover scraps of pie dough? Make them into parmesan black pepper crackers.


Related Recipes:
- Green Vegetable & Cheese Quiche
- Swiss Chard, Potato, & Aged Cheddar Frittata
- Kale, Onion, & Potato Pot Pies


Corn, Cherry Tomato, & Spinach Quiche:
For Crust

• In a food processor, combine 3/4 c. all-purpose flour, 2 tbsp. whole wheat flour, 2 1/2 tbsp. rye flour, 1 1/2 tbsp. sugar, 1 tbsp. grated parmesan cheese, 1 tbsp. grated gruyere cheese, 1/2 tsp. baking powder, 1 tsp. salt, and 1/4 tsp. ground black pepper.
• Pulse a couple times, then add in 4 oz. cubed, cold, unsalted European butter and pulse 3-5 times to break up the butter into large pea-sized pieces.
• Add in 2 tbsp. very cold water and pulse another 4-5 times.
• Dump the dough onto an unfloured surface and press together to form a ball.
• Flatten the ball into a disk, wrap in plastic wrap, and refrigerate for at least an hour.
• Roll the dough out onto a floured surface into a large, thin square, and press into a tart shell.
• Trim excess dough off the sides and press up on the edges so that the dough pushes past the sides of the tart pan.
• Freeze the tart shell for at least and hour, or cover and refrigerate for up to a month.
• Line the tart shell with parchment paper and fill with dried bean or pie weights.
• Bake for 30 minutes, or until the edges turn golden, then carefully remove the weights and parchment and bake for another 15-20 minutes, or until golden brown.

For Quiche

• Heat the oven to 450F.
• Heat 1 tbsp. olive oil in a medium skillet over hight heat.
• Add in the kernels from 2 ears of corn, 2 sprigs fresh thyme, and a pinch of salt.
• Cook for 2 minutes, then scrape the corn onto a plate and return the pan to the stove.
• Add in another 2 tbsp. olive oil, 2 sprigs of thyme, 1 pint cherry tomatoes, a pinch of red chile flakes, and a pinch of salt.
• Cook the tomatoes for 5 minutes, stirring occasionally.
• Pour the corn into the bottom of the baked tart shell, then add in the tomatoes and a handful of baby spinach.
• In a bowl, whisk together 3 eggs, 3/4 c. creme fraiche, 1/2 c. heavy cream, and a pinch of salt and pepper.
• Pour the custard over the vegetables, making sure it doesn't overflow.
• Top with 2-3 tbsp. grated parmesan cheese.
• Bake for 20 minutes, or until the custard is set and golden.
• Let cool slightly, then cut into wedges and serve.

Serves six-eight

Chorizo, Egg, & Potato Breakfast Burritos

Scrambled eggs, sausage, home fries, and avocado all wrapped in a flour tortilla

When you live on the west coast but your football team is in the midwest, Sunday games generally start on TV at 10 am. It's become the norm to roll out of bed, open a beer (or a mimosa for me) and post up on the couch for three hours before the day even starts. I like to make something hearty for brunch to try and stifle the effects of the early morning cocktails. These burritos do the trick and are loaded with all my favorite breakfast ingredients: spicy chorizo sausage, fluffy scrambled eggs, home fry potatoes with onion and bell pepper, avocado, and pepperjack cheese. They're handheld, which makes them easy to eat in front of the TV or to even bring on the go. Leftover filling can be microwaved and wrapped into tortillas for more breakfast burritos during the week.


Related Recipes:
- Chorizo & Potato Hash with Poached Eggs
- Breakfast Tacos
- Chorizo Huevos Rancheros


Chorizo, Egg, & Potato Breakfast Burritos:

• Cut 1 large russet potato in half, place in a pot, and cover with cold water. Boil the potato on high heat for 15 minutes, or until almost tender. Drain off the water, cool slightly, and dice.
• Meanwhile, add 1/2 lb. chorizo sausage (remove casings) to a skillet over medium high heat.
• Break up the sausage with a wooden spoon and cook until the fat has rendered and the sausage is cooked through.
• Remove the sausage with a slotted spoon, leaving the fat in the pan. You may need to add a little oil if you don't have at least 1 tbsp. of fat.
• Add in 1/2 diced onion, 1 diced green bell pepper, the diced potato, and a pinch of salt and pepper.
• Cook for 5-8 minutes, or until the vegetables are cooked and browned in some areas. Stir the chorizo back in and check for seasoning. Keep warm over very low heat.
• Whisk together 6 eggs and a big pinch of salt and pepper until pale yellow in color.
• Melt 1 tbsp. butter in a small skillet and cook the eggs, stirring occasionally, until scrambled and cooked.
• To assemble burritos, divide the eggs, chorizo mixture, 1/4 lb. grated pepperjack cheese, and 1 sliced avocado among 6 burrito-size flour tortillas.
• Roll up into 6 burritos and serve.

Serves six

Breakfast Quesadilla For One

A fried egg, melted cheese, and crispy tortilla quesadilla...for one

I worked from home every Friday with my previous job and it was glorious. I took advantage of it to the fullest - keeping my PJs on until late in the morning, getting in an afternoon run around the neighborhood on my lunch break, and always making myself a hot breakfast. These single-serving breakfast quesadillas were my go-to, and I really perfected them over time. I have a tiny skillet that's just about the size of a corn tortilla and it's the only equipment needed to make this dish. Start frying an egg in the pan, top it with a handful of grated cheese, and then lay a tortilla on top. After the bottom of the egg has set, flip everything over, fold it in half, and - boom - breakfast is served. Sometimes I would get fancy and add sliced avocado or chopped cilantro on top, but usually I just drizzled with hot sauce and ate it over the sink in about six bites. It's the perfect quick breakfast for one, although you could easily double or triple the recipe to feed more people.


Related Recipes:
- Roasted Chili & Cheese Egg Bake
- Breakfast Tacos
- Chilaquiles


Single-Serving Breakfast Quesadilla:

• Melt a small pat of butter in a small skillet over medium heat.
• Crack an egg into the pan and season with salt and pepper.
• When the egg starts to set, add a handful of grated Monterey Jack cheese on top and then gently lay a corn tortilla on top.
• Flip everything so that the tortilla is on the bottom and the egg is laying on top.
• Cook for another minute or two, then fold it in half and cook for another minute on each side, or until the cheese melts and the egg is cooked through.
• Serve with hot sauce or salsa.

Serves one, make as many as you want

Black Bean Huevos Rancheros

This filling vegetarian breakfast would also make a delicious dinner

Mexican breakfast foods are one of my favorite things to make on weekend mornings. They're generally pretty filling and savory, so if I eat them in the morning, I'll have energy all day while I'm enjoying the great LA weather or running around doing errands. These huevos rancheros are a vegetarian spin on one of my favorite dishes on KSD, my chorizo huevos rancheros (see link below). Instead of meat, the crispy tortillas get slathered with a chunky black bean mash, then topped with a spicy red ranchero sauce, fried eggs, and a few garnishes. I actually keep servings of the ranchero sauce in my freezer, since it's the most time consuming part and reheats well once it's defrosted. This is also a great thing to make with leftover black beans, although you could use a drained can of black beans in a pinch.

Note: I used avocados, jalapeños, and fresh cilantro as garnishes, but you can play around with what you like best and add or remove any of them from the recipe.


Related Recipes:
- Chorizo Huevos Rancheros
- Bean, Cheese, & Fried Egg Tostadas
- Slow Cooked Black Beans


Huevos Rancheros with Black Beans, Avocado, & Queso Fresco:
For Ranchero Sauce

• Soak 6 dried guajillo chiles in boiling water for 15-20 minutes, or until softened. Discard the stems and seeds and shred the peppers into pieces. Reserve the soaking liquid.
• Meanwhile, heat 1 tbsp. canola oil in a small pot and add in 1 large diced onion and 2 chopped jalapeños.
• Cook for 5 minutes, or until softened, then add in a 14 oz. can of diced tomatoes, 2 cloves of minced garlic, the guajillo chiles, and 1 c. chile soaking liquid.
• Cook for another 10 minutes, then puree in a blender until smooth.
• Season with salt and set aside.

For Huevos Rancheros

• Preheat the oven to 400F.
• Brush 4 corn tortillas with canola oil and sprinkle with salt.
• Place the tortillas on a baking sheet (it's ok if they overlap a bit) and bake for 6-8 minutes, or until crispy.
• Meanwhile, mash 1 c. cooked black beans with 1/3 c. bean cooking liquid* and a pinch of salt in a pot over medium heat.
• Cook until thickened and hot, about 5 minutes. Check for seasoning and adjust as necessary.
• Melt a pat of butter in a skillet and fry 4 eggs to desired doneness. Season with salt and pepper.
• To assemble, spread the beans on top of the crispy tortillas and divide onto two plates.
• Drizzle the ranchero sauce on top, then top each with 2 fried eggs, a handful of crumbled queso fresco,** chopped cilantro, sliced avocado, and sliced jalapeños.
• Serve immediately and enjoy.

Serves two, easily doubled or tripled

*If using canned black beans, drain and rinse the beans and mash them with some water or stock. You might want to add in some additional spices like cumin or chile powder for more flavor.

**Found in the cheese section of some supermarkets or Mexican grocery stores. Can substitute with feta cheese.

Swiss Chard, Potato, & Aged Cheddar Frittata

Cook your frittatas under the broiler for a fluffy souffle-like center and a crunchy cheesy top

We spent the last week up at the lake in Minnesota with our family. My in-laws have property right on the water and enough space to accommodate a pretty big crew. There were twelve of us and two cute dogs this year, and we divided up meals so that everyone could contribute. For breakfast, I made two big frittatas that were loosely based on this recipe and they were a big hit. The key is to sprinkle the top with cheese (rather than mixing it into the beaten eggs) and then finish cooking the frittatas in the oven so that the cheese melts and browns into a crispy golden crust. The eggs puff up under the hot broiler to take on an almost souffle-like quality that is much lighter and fluffier than traditional frittatas. Leftover frittata slices can be reheated the next day, tucked into bread for an egg sandwich, or eaten at room temperature.


More One-Pan Egg Dishes:
- Mini Spinach & Onion Frittatas
- Crab & Fava Bean Omelet
- Brussels Sprout & Cheddar Frittata


Swiss Chard, Potato, Onion, & Aged Cheddar Frittata:

• Preheat the oven to 400F.
• Peel and dice 1 large russet potato and 1 yellow onion into small pieces.
• In a medium bowl, whisk together 6 eggs, 1/4 c. milk, 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. red chile flakes until light and frothy.
• Heat 1 tbsp. olive oil in a 6"-8" skillet over medium heat.
• Cook the potato for 4-5 minutes, then add in the onion and cook for another 4-5 minutes, or until the vegetables are tender and brown in some places.
• Add in 4 c. baby swiss chard and season with salt and pepper.
• Cook for another 2-3 minutes, or until the chard has wilted.
• Pour the eggs over the vegetables, then sprinkle the top with 1/3 c. grated aged cheddar cheese.
• Bake the frittata for 8-10 minutes, or until just a little jiggly, then transfer to a hot broiler for another 2-3 minutes, or until the top is golden.
• Let cool for a few minutes, then slice into wedges and serve.

Serves three-four

Brioche with Gruyere, Prosciutto, & Fried Eggs

A decadent open-faced sandwich made with buttery brioche, melted gruyere, prosciutto, and a fried egg

This decadent open-faced sandwich is one of my favorite things to order at LA's A.O.C. restaurant, so I was thrilled to find the recipe in their cookbook and make it at home. There are only a few ingredients but they are some of my favorites: thickly-sliced buttery brioche bread, nutty gruyere cheese, salty prosciutto ham, and a perfectly fried egg. The sandwich would be very good with all those things alone, but the real restaurant-worthy addition is a fresh and zippy frisee salad with fresh parsley, scallions, and a bit of lemon juice and olive oil. The salad helps to break up all the richness of the cheese and meat and egg and adds a much-needed crunch among all those soft textures. It's a perfectly composed dish that we've been making for brunch the past few weekends. I think it would be equally suited for a quick lunch or dinner and can just as easily be made for one person as it can for eight.


Related Recipes:
- Croque Madame
- Breakfast Bruschetta
- Bacon, Egg, & Cheddar Sandwiches


Toasted Brioche with Gruyere, Prosciutto, Frisee Salad, & Fried Eggs:

• Preheat the broiler to high.
• Meanwhile, slice two 1" thick slices of brioche bread and butter both sides of the slices.*
• In a boil, combine 1 small head of torn frisee lettuce with 1 handful of parsley leaves and 1 thinly sliced scallion.
• Toss the salad with 2 tsp. lemon juice, 2 tsp. olive oil, and a pinch of salt and pepper.
• Place the bread on a baking sheet and toast both sides under the broiler until browned.
• Completely cover the top of each toast with a thin layer of sliced gruyere cheese** and return to the broiler until melted and bubbling.
• Meanwhile, melt 1 tbsp. butter in a skillet and fry 2 eggs until whites are set and yolks are still runny.
• Transfer each cheesy toast to a plate and top each with some of the frisee salad and 2 thin slices of prosciutto. Place the fried egg on top of each.
• Serve immediately.

Serves two, easily doubled

*Brioche is so buttery that it's up to you if you want to butter the bread before toasting it.

**The cheese must cover the entire top of the bread or it will burn under the broiler.

Spaghetti with Asparagus & Poached Egg

An easy weeknight meal with buttered pasta, tender asparagus, and a poached egg

My husband and I try and make it a priority to have dinner together every night after work, but I recently had a rare night alone and made this easy spaghetti dish. This is the kind of food that I love - carbs, vegetables, and a perfectly poached farmers' market egg - but that my meat-loving husband doesn't appreciate as much. It makes a great dinner for one, although I adjusted the recipe to serve two. Everything except for the egg is cooked in the same pot: first the pasta gets added to boiling water, then the asparagus gets thrown in during the last minute, then everything gets drained and added back to the pot with some butter and parmesan to create a sauce. This leaves just a few dishes to do after dinner, which is a must for any single person meal. I took the bowl onto the couch and ate it in front of the TV and it made for a perfect night alone.


More Vegetarian Pasta Recipes:
- Spaghetti Aglio Olio with Romanesco
- Whole Wheat Spaghetti with Broccoli Cream Pesto
- Mushroom Marsala & Artichoke Pasta


Spaghetti with Asparagus and Poached Egg:

• Bring a large pot of water to a boil, season with salt, and cook 1/2 lb. of spaghetti until al dente.
• Trim the tough bottom ends off 1 bunch of thin asparagus and throw into the boiling water with the spaghetti during the last minute or two of cooking.
• Drain the pasta and asparagus and reserve 1/2 c. pasta cooking water. 
• Place pasta and asparagus back in the pot over low heat and add in 2 tbsp. of butter, /4 c. grated parmesan cheese, a pinch of salt and pepper, and a little of the pasta water.
• Stir until the butter is melted and thin sauce coats the noodles, adding more pasta water if necessary.
• Divide onto plates and top each with a poached egg.*
• To eat, break up the egg with your fork and toss with the pasta to coat it with some of the soft egg yolk.

Serves two

*See how to perfectly poach an egg here.

Crab & Fava Bean Omelet

A spring omelet that works for breakfast, lunch, or dinner

Eggs are always a mainstay in my diet, but lately I've been really into making omelets. This is a slightly fancy version, given the addition of lump crab meat and fresh fava beans. Combined with a bit of scallions and fresh-from-the-farmers-market eggs, it's a wonderful spring dish. It makes a great light meal for lunch or dinner, but there's something extra decadent about eating crab for breakfast.  It will change the way you experience the rest of the day, especially if you pair it with a mimosa.

Tip: The key to a great omelet is to spend the extra minute to really whip the eggs until completely smooth and slightly paler in color. This will cause the omelet to rise slightly and have a light fluffiness.


Related Recipes:
 - Fava Bean, Asparagus & Goat Cheese Omelet
- Crab Salad with Poached Eggs on English Muffins
- French Potato Omelette


Crab & Fava Bean Omelet:

• Whisk together 6 eggs, 1/4 c. half and half,* 1 tsp. lemon zest, and a large pinch of salt and pepper until it turns an even light yellow color in a mixing bowl.
• In another bowl, stir together 1/4 lb. of cooked lump crab meat, 1/4 c. shelled fava beans,** 1 thinly sliced scallion, and a pinch of salt and cayenne pepper.
• Melt a pat of butter in a small skillet over medium heat and pour in half of the eggs. 
• Swirl the pan so that a thin, even layer of eggs covers the whole skillet.
• After about a minute, spoon half of the crab mixture down the center of the eggs.
• Once eggs are mostly set, fold the outer halves of the omelette into the center of the omelet like a letter.
• Gently flip the omelette once and continue to cook until the eggs are just set.
• Transfer the omelette to a warm plate and repeat with remaining eggs and crab.

Serves two

*Or any milk or cream you have.

**To shell favas, remove from their pod, then add the beans to boiling water for 2 minutes. Rinse them immediately with cool water and then slip the beans out of their tough outer skin.

Deconstructed Spaghetti Carbonara

A sinfully rich pasta full of crispy pancetta and topped with a soft poached egg

Every Sunday, my husband and I walk over 4 miles in a round trip from our house to our local farmers market. We stop for a pastry or a pressed juice on the way there, then have a snack at the market before heading home. By the time we get back and put our groceries away, we're ready for lunch. Generally I'm inspired to make something with the fresh fruits and veggies we picked up, but we were completely famished the other week and wanted something much more decadent. Spaghetti carbonara is one of my favorite indulgent dishes, so I decided to try out this idea for a deconstructed version that I saw in the Canal House Cooks Everyday cookbook. Instead of the traditional creamy egg-based sauce, this version coats the pasta in crisp pancetta and melted butter and lets a softly poached egg run into the noodles. It's definitely a super rich dish, but it's the perfect way to treat yourself and will definitely satisfy any post-workout hunger pains.

Related Recipes:
- Spaghetti Carbonara
- Fettuccine with Peas & Garlic Alfredo Sauce
- Cauliflower & Pancetta Shells


Deconstructed Spaghetti Carbonara:

• Bring a large pot of water to a boil, season generously with salt, and add 1/2 lb. of spaghetti.
• Cook according to package instructions, then drain.
• Meanwhile, heat a large skillet over medium-high heat.
• Add in 6 oz. diced pancetta and cook for 5-7 minutes, or until the fat has rendered and the pancetta is crisp.
• Add 3 tbsp. of butter to the pancetta and melt, then keep at the lowest possible heat.*
• In another small pot, bring water to a boil and add in a splash of vinegar.
• Crack an egg in the water and let poach for 2-3 minutes, or until the white is set and the yolk is still soft. Repeat with another egg.
• Toss the pasta with the pancetta and butter and divide onto plates.
• Top each with a sprinkle of grated parmesan cheese, a sprinkle of red chile flakes, and a poached egg.

Serves two, generously

*If your pancetta releases a lot of fat, you might want to drain some off before adding the butter.

Mini Spinach & Onion Frittatas

These healthy frittatas are baked in a muffin tin to become bite-size and portable

These little frittatas have been one of our saving graces during our healthy eating cleanse. Portion control can be a problem for us because we're a small family and I cook so often that we always have too much food around. Instead of making a large frittata in a skillet, these minis are baked in muffin tins for perfect small portions. Two or three make a breakfast serving and any leftovers can easily be reheated for a quick breakfast later in the week or as an afternoon snack to curb hunger pains. This light frittata is packed with spinach and sweet onions and uses a blend of half whole eggs and half egg whites for less fat and more protein. If we weren't avoiding cheese, a little sprinkle of feta or chevre goat cheese would be a nice addition, but this same cooking technique can be applied to any frittata recipe you like.


More Frittata Recipes:
- Brussels Sprout & Cheddar Frittata
- Tricolore Frittata with Warm Cherry Tomatoes
- French Potato Omelette


Mini Spinach & Onion Frittatas:

• Preheat an oven to 400F.
• Meanwhile, heat 1 tbsp. olive oil in a small skillet over medium heat.
• Add in 1 chopped onion and cook for 5-6 minutes, or until softened and starting to turn translucent.
• Add in 6 oz. baby spinach and a pinch of salt and pepper and stir until wilted, about 2 minutes.
• Turn off the heat and let spinach mixture cool slightly.
• While mixture is cooling, combine 5 eggs with 5 egg whites in a mixing bowl.
• Add in a generous pinch of salt and pepper, a pinch of red chili flakes, and a splash of low-fat milk.*
• Whisk the eggs until pale yellow and bubbles start to form on the surface.
• Spray a 12-cup muffin tin with nonstick spray and divide the spinach mixture among each cup (it should be enough to fill each cup about halfway).
• Pour the eggs on top of the spinach mixture in each to fill each cup about 3/4.
• Bake the frittatas for 15 minutes, or until no longer jiggly in the center.
• Let cool for a few minutes, then gently pull the frittatas out of the muffin tin.**
• Top each frittata with a sprinkle of minced parsley and serve.***

Serves four-six

*Optional, but I like the creamy texture that milk adds to the eggs.

**They should come out easily if the tin is properly greased. You can use a butter knife to help take them out, too.

***My husband likes to store the leftovers in the fridge and then microwave a few on busy weekday mornings.

Bean, Cheese, & Avocado Tostadas with Fried Eggs

You'd never know these tostadas are made from leftovers

I love simmering a big pot of beans over the weekend and then using the leftovers as a side dish, snack, or part of a meal all week long. I had a handful of leftover beans that I mashed together and smeared onto a hot crispy tostada shell before sprinkling with cheese and topping with a fried egg. It’s a humble meal, but the garnishes of buttery sliced avocado, spicy jalapeno, and fresh cilantro keep it flavorful and exciting. It makes a great breakfast, but I usually eat something like this for dinner on a busy weeknight. There are seemingly endless variations of this recipe and it’s a great vehicle for using up any leftovers you have in your fridge.

Related Recipes:
- Perfectly Cooked Black Beans
- Chilaquiles
- Mahi Mahi Tostadas with Avocado Sauce


Mashed Bean and Cheese Tostadas with Fried Eggs, Avocado, & Jalapeños:

• Heat 1" of canola oil in a small skillet until very hot and shimmering.
• Add in 4 corn tortillas, one tortilla at a time, and cook until crisp and golden, using tongs to flip a few times while frying. Let the tostada shell drain on paper towels and repeat the process with the next three tortillas.
• Meanwhile, mash 1 c. of warm, cooked black beans with a few tbsp. of bean cooking liquid* until thick and spreadable. Season with salt and pepper as necessary.
• Spread a layer of the black beans on one side of each tostada, then sprinkle with a layer of grated Jack cheese. Place the tostadas on a baking sheet and transfer to a 350F oven to melt the cheese and keep warm.
• While cheese is melting, fry 4 eggs to your desired doneness and season with salt and pepper.
• Transfer the tostadas to plates, top each with a fried egg, a few slices of avocado, slices of thinly sliced jalapeño, and a few leaves of fresh cilantro.
• Serve immediately and enjoy.

Serves four

*This is if you cooked your own dried beans. Otherwise, drain canned beans and add a little water or chicken stock as necessary to form the right consistency.

Baked Eggs with Chanterelles & Cream

There's nothing better than a long weekend to relax and recharge. My husband and I stayed home on Monday and used it as an extra day to laze about and catch up on things after I was away on business last week. I made these baked eggs that are super simple but feel a little indulgent from the chanterelles and cream. The eggs are essentially a blank canvas, so really any type of mushroom or vegetable would work here. It's a great way to use up leftovers in your pantry or to treat yourself to a small amount of something fancy, like I did with these special chanterelles from the farmers market. Make sure to serve with some nice toast and enjoy.


Related Recipes:
- Shakshuka
- Baked Eggs with Beet Greens and Spiced Butter
- Roasted Chili and Cheese Egg Bake

Baked Eggs with Chanterelle Mushrooms and Cream:

• Thickly slice 1 c. of chanterelle mushrooms and place in a hot pan with 1 tbsp. butter.
• Cook for 3-4 minutes, or until starting to caramelize, then transfer to a plate and let cool slightly. Season with salt and pepper.
• Add the mushrooms to a small baking dish* and crack 4 eggs on top, nestling between the mushrooms in an even layer.
• Drizzle 2-3 tbsp. of heavy cream on top, then sprinkle with a handful of grated Parmesan cheese and salt and pepper.
• Bake eggs in a 400F oven for 7-9 minutes, or until whites are set and yolks are still slightly runny.
• Drizzle eggs with truffle oil** and serve with bread.

Serves two

*You can also divide mushrooms into 4 small ramekins and crack one egg in each.

**Optional, but delicious!