Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

Search

Find me on...

Posts I like

More liked posts

Tag Results

29 posts tagged eggs

Link
 View high resolution
Chipotle & Cinnamon Kale Hash and Eggs This was our delicious breakfast this Halloween morning. My husband and I got up early to go to work. I made this hearty breakfast so we won’t have to think about having lunch until much later today. And by “lunch” I mean candy. In a cast iron skillet, 1 diced sweet onion and 2-3 diced potatoes with 1 tblsp butter and a drizzle of olive oil. Season with salt and pepper, add a big sprinkle of cinnamon and a pinch of Chipotle powder to taste. Crush and mince 1 garlic clove and add that to the skillet. Cook until the potatoes are golden and crisp up, about 10 minutes. Wash, stem and chop a big handful of fresh kale. Add it to the skillet with the potatoes and cook until wilted. Once everything is cooked, scoot the potatoes to the sides and make 3 or 4 openings in the potato mixture, add a tiny bit more butter in each one, and crack one egg into each of the openings. Let the eggs cook to desired doneness.  Serve with coffee and juice. Yum! Happy Halloween!

Chipotle & Cinnamon Kale Hash and Eggs

This was our delicious breakfast this Halloween morning. My husband and I got up early to go to work. I made this hearty breakfast so we won’t have to think about having lunch until much later today. And by “lunch” I mean candy.

In a cast iron skillet, 1 diced sweet onion and 2-3 diced potatoes with 1 tblsp butter and a drizzle of olive oil. Season with salt and pepper, add a big sprinkle of cinnamon and a pinch of Chipotle powder to taste. Crush and mince 1 garlic clove and add that to the skillet. Cook until the potatoes are golden and crisp up, about 10 minutes.

Wash, stem and chop a big handful of fresh kale. Add it to the skillet with the potatoes and cook until wilted. Once everything is cooked, scoot the potatoes to the sides and make 3 or 4 openings in the potato mixture, add a tiny bit more butter in each one, and crack one egg into each of the openings. Let the eggs cook to desired doneness. 

Serve with coffee and juice. Yum! Happy Halloween!

Link
 View high resolution
Cheesy Eggs Baked in Tomatoes with Pita Toast It finally got cool here and we can turn the oven on. Yay Autumn! This is a delicious, cheesy and very easy dish. It also looks very pretty if you’re having people over for breakfast. Cut around the core of the tomato and discard. Cut a wide-ish circle into the tops of however many tomatoes you’re cooking and scoop out some of the tomato, creating an opening big enough to hold an egg. Chop the parts you scooped out and mix with slivers of garlic, salt & pepper, basil and olive oil. Drizzle some of the juice from this garlicky mixture into the cored tomato to give it flavor as it bakes. Place the chopped mixture in the bottom sides of a small oven proof dish, one oven proof dish per tomato. Place the cored tomato in the center and bake at 400 for about 15 minutes. Remove from the oven and crack an egg in the center. Top with shredded cheddar cheese and julienned basil. Return to the oven and bake an additional 10 or 15 minutes until the egg is cooked, cheese is melted, and the tomato is soft and bubbly. Add pita bread to the oven for the last 3 or 4 minutes of baking to toast. Yummy!

Cheesy Eggs Baked in Tomatoes with Pita Toast

It finally got cool here and we can turn the oven on. Yay Autumn! This is a delicious, cheesy and very easy dish. It also looks very pretty if you’re having people over for breakfast.

Cut around the core of the tomato and discard. Cut a wide-ish circle into the tops of however many tomatoes you’re cooking and scoop out some of the tomato, creating an opening big enough to hold an egg. Chop the parts you scooped out and mix with slivers of garlic, salt & pepper, basil and olive oil. Drizzle some of the juice from this garlicky mixture into the cored tomato to give it flavor as it bakes. Place the chopped mixture in the bottom sides of a small oven proof dish, one oven proof dish per tomato. Place the cored tomato in the center and bake at 400 for about 15 minutes.

Remove from the oven and crack an egg in the center. Top with shredded cheddar cheese and julienned basil. Return to the oven and bake an additional 10 or 15 minutes until the egg is cooked, cheese is melted, and the tomato is soft and bubbly. Add pita bread to the oven for the last 3 or 4 minutes of baking to toast. Yummy!

Link
 View high resolution
Spicy Cheddar Scramble This was our delicious lunch! The potatoes, kale and strawberries were from our garden.  I like this dish a lot because it’s delicious, cheap and easy. In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash. Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender.  Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies. Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit.  Yummy!

Spicy Cheddar Scramble

This was our delicious lunch! The potatoes, kale and strawberries were from our garden.  I like this dish a lot because it’s delicious, cheap and easy.

In a skillet, 2 tblsp olive oil, add two or three diced potatoes and 1 minced shallot. Season with celery salt and pepper, and let them cook together until the potatoes start to get some color, about 3 or 4 minutes. Add 1 diced celery stalk, 1 diced red jalapeño pepper, 1 cup of fresh chopped kale. You could use any other veggies you might have on hand, like zucchini, onions, broccoli, cauliflower, carrots or summer squash.

Cook until the potatoes are tender and other veggies are done to your liking. I like my potatoes cooked through, but the other vegetables crisp-tender. 

Scramble 2 eggs per serving, add grated cheddar to the eggs. Push the vegetable hash to the side of the pan and add the eggs. Cook, stirring with a spoon or spatula, until they firm up and come together, then incorporate the veggies.

Garnish with grated cheddar, paprika, fresh ground pepper and maybe a side of fresh fruit.  Yummy!

Link
 View high resolution
Tomato Poached Eggs This is my favorite summertime breakfast. I posted this recipe a long time ago, but recently told my friend Molly about it because she was looking for something easy and healthy. She tried it and loved it, so I’m sharing it again. The simmering tomato liquid poaches the egg and makes it taste fantastically delicious! This is so easy, takes only about 4 ingredients, and uses up all those garden tomatoes. Heat oven to 375. Chop any fresh tomatoes you have on hand, about 1 cup, and place them in a small casserole dish. Add 1 minced garlic clove. Drizzle with olive oil, season with salt and pepper, and toss it all together.  Bake until bubbly, about 10 minutes.  Remove the dish from the oven and scoot the tomato pieces to the edges. Crack an egg into the center, add fresh chopped basil, (optional). Bake for an additional 5 minutes or so until the egg is done to your liking.  Serve with crusty sourdough toast to soak up all those stewed tomatoes. Yum!

Tomato Poached Eggs

This is my favorite summertime breakfast. I posted this recipe a long time ago, but recently told my friend Molly about it because she was looking for something easy and healthy. She tried it and loved it, so I’m sharing it again. The simmering tomato liquid poaches the egg and makes it taste fantastically delicious!

This is so easy, takes only about 4 ingredients, and uses up all those garden tomatoes.

Heat oven to 375.

Chop any fresh tomatoes you have on hand, about 1 cup, and place them in a small casserole dish. Add 1 minced garlic clove. Drizzle with olive oil, season with salt and pepper, and toss it all together.  Bake until bubbly, about 10 minutes. 

Remove the dish from the oven and scoot the tomato pieces to the edges. Crack an egg into the center, add fresh chopped basil, (optional). Bake for an additional 5 minutes or so until the egg is done to your liking. 

Serve with crusty sourdough toast to soak up all those stewed tomatoes. Yum!

Link
 View high resolution
Sausage with Peppers and Eggs We made these sandwiches for breakfast today. I still have poppy seed buns so I decided to make a Chicago style breakfast sandwich. This was so yummy! I used soy breakfast sausages here, but you can use any kind of breakfast sausage or any kind of sausages you have.  Slice 1/2 onion and 1/2 red bell pepper and sauté in a little olive oil spray. Season with salt and pepper. Cook sausages. Scramble eggs with some grated cheddar cheese. Slice a few basil leaves. Once the sausages and peppers are cooked, cook the egg in a little butter. Serve on a toasted roll with the basil sprinkled on top and maybe a little grated white cheddar. Yummy!

Sausage with Peppers and Eggs

We made these sandwiches for breakfast today. I still have poppy seed buns so I decided to make a Chicago style breakfast sandwich. This was so yummy!

I used soy breakfast sausages here, but you can use any kind of breakfast sausage or any kind of sausages you have. 

Slice 1/2 onion and 1/2 red bell pepper and sauté in a little olive oil spray. Season with salt and pepper. Cook sausages. Scramble eggs with some grated cheddar cheese. Slice a few basil leaves. Once the sausages and peppers are cooked, cook the egg in a little butter.

Serve on a toasted roll with the basil sprinkled on top and maybe a little grated white cheddar. Yummy!

Hash Brown Soyrizo Breakfast Tacos with Fresh Salsa

These are so good! They sort of remind me of Huevos Rancheros. I made these two days in a row 1) because I had leftover salsa, Soyrizo and tortillas, 2) because I wasn’t happy with the picture I took yesterday and 3) because they were so yummy that I couldn’t wait to have them again.

Soyrizo is spicy and delicious and flavors the whole dish. You can use regular chorizo made with pork or beef if you like. This is a good breakfast for a busy day, you won’t be hungry again until dinnertime.  I like to have something like this when I have lots of farmer work to do. 

This is about enough for 2-3 tacos. Increase amounts for more servings.

In a skillet, melt 1 tblsp butter or olive oil, add 1/4 c slivered onions, about a cup of hash browns ( I used the kind from the freezer section of the store) and salt and pepper. Flip and cook until crispy on all sides. Push the potatoes and onions to one side of the skillet. Add 1/4 tube Soyrizo and cook until heated through. Fry or scramble an egg or two.

Make salsa using chopped fresh tomato, juice of 1/2 lemon, 1 small crushed minced garlic clove, fresh chopped cilantro, salt and pepper.  

Heat some corn tortillas on both sides, add the potatoes, soyrizo, eggs, and top with salsa. You can also garnish with grated cheese, avocado, olives and sour cream if you like. 

Delicious!

Dutch Baby

This is also called a German Pancake and it’s very easy. It comes out light and buttery, dusted with powdered sugar and lemon. You can garnish this any way you like.

This recipe serves 3 -4 people. It calls for simple ingredients that you probably already have. It can be served for breakfast, brunch, lunch or dessert.

Heat oven to 450. Put a cast iron skillet or any baking dishes you’re using in the oven to get them hot. Add 2 tblsps butter to the cast iron skillet and a tsp or so to any other baking dishes. 

 Once the pans heat up and the butter melts, remove from oven & swirl the melted butter to coat the sides.

* Add the melted butter to the batter in the blender.  Return baking pans to the oven for a minute. 

* For the batter: In a blender,  quickly blend 4 eggs, 3/4 cup milk,  1/2 tsp vanilla extract, the 2 tblsp melted butter, and 2 tblsp sugar. Now sift in 3/4 cup all purpose flour, a dash of salt, a pinch of cinnamon, 1/2 tsp baking powder. Blend for 30 seconds, scrape down the sides, the batter should be smooth.  

Let the batter rest for about 15 minutes. You can mix the batter first, then heat the oven.

Remove the hot pans from the oven, fill 1/2 way with the batter, it should sizzle a little. 

 Return to the oven and bake for 15 to 18 minutes until poofy and golden. The pouf sinks as they cool, it’s supposed to. Serve with powdered sugar, fruit, and a squeeze of lemon or tangerine juice. Yum!

 (For a smaller serving, reduce amounts to 1/2 c flour, 1/2 c milk, 1/4 tsp baking powder, 1-2 tblsp butter, 2 eggs and only one skillet.)

Link
 View high resolution
Veggie Sausage and Egg Sandwich on Whole Wheat English Muffin w/ Cheddar, Avocado and Tomatoes This is easy and delicious. I dressed these with a little mayo, Thousand Island would be nice too. Don’t forget the salt & pepper. Have a great weekend everybody!

Veggie Sausage and Egg Sandwich on Whole Wheat English Muffin w/ Cheddar, Avocado and Tomatoes

This is easy and delicious. I dressed these with a little mayo, Thousand Island would be nice too. Don’t forget the salt & pepper.

Have a great weekend everybody!

Steak & Eggs vs. Breakfast Burritos

Our friend Mike is staying here. We like serving our guests a delicious breakfast on a Sunday morning. I didn’t have time to go to the store yesterday, so the fridge was mostly empty when we got up this a.m. We made coffee and started looking for breakfast ideas. We had 2 eggs, 2 steaks, 2 tortillas and some jack cheese in the fridge. Steak and eggs were out, since we only had 2 eggs & 3 people. But, we also had a couple potatoes, onions & red jalapeño in the crisper drawer, and tomatoes & parsley in the garden.

So we decided to make grilled steak & eggs breakfast burritos. We grilled the steaks, marinating them first with crushed garlic, salt & pepper. It was fun grilling steaks first thing in the morning, it sorta felt like camping.

We combined chopped potatoes with some shredded p‘taters from the freezer and 1 chopped onion in a skillet with olive oil and butter, and seasoned with salt and pepper. 

Then we made a garnish of chopped tomato, jalapeño, green onion, garlic, and fresh chopped parsley.

Once the steaks are grilled, let them rest 10 minutes before you slice them. Cook the eggs any way you like. Lay a tortilla on a piece of buttered foil, add the sliced steak, eggs, potatoes, jalapeño jack cheese, & tomato salsa. Fold in the sides, roll it up, & cover the foil over it. Bake at 400 for a few minutes so the cheese gets melty. Slice the two burritos into two or three sections being careful not to explode it the way I did here. Yum!

Hash Browns & Eggs, Sunny Side Up, with Pico De Gallo

If you’re bored with the same old toast and eggs, try them with a side of pico de gallo. Fry up some hash browns with onions too. Yum! 

This was our breakfast today and it had a delicious spicy, fresh, wake me up flavor.

For the potatoes I used the kind that come in a bag in the frozen vegetable aisle. Start with some butter or olive oil in a skillet, add thinly sliced onion or shallots, and then the shredded frozen hash browns. Season with salt and pepper. Let them get crisp on the bottom and flip. Cook until desired crispiness.

For the pico de gallo: Finely chop seeded jalapeño, tomatoes, onion and avocado, add a squeeze of lemon or lime juice, chopped cilantro, and salt and pepper. This is a delicious condiment for eggs, tacos, burritos or just served alongside chips and guacamole. Yum!!

From Wikipedia: The term “pico de gallo” is Spanish for “rooster’s beak”. According to food writer Sharon Tyler Herbst,[1] it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.

In the 2012 I resolve to eat more crispy fried potato-y things.

 The photos show how to make these easy veggie potato pancakes. Mix 2 grated russet potatoes *, zucchini, chopped kale, thinly sliced onion, 3 eggs, salt, pepper, and dill.

Fry in grape seed or canola oil. Serve with plain yogurt and applesauce.

 (* tip: grate the potatoes into a bowl of ice cold water, pull the shreds out to drain on a towel lined plate. Let the water settle in the bowl. Pour it off gently and you’ll see about a tblsp of potato starch flour that has settled to the bottom. This is a great natural starch that helps keep the latkes crispy! I always just use this potato starch instead of the  tblsp or so of flour that most recipes call for. I hate wasting)

Happy New Year.

Loading posts...