Egg in the middle...

Today I have 3 recipes. One of them may be a repeat I'm not sure. I'm also going to jump straight into them as I spent the day with 5th graders and I swear the little beings sucked my brain out!

Today is K-1 PE, I think the sub lady has it out for me! My brain must be as fried as the eggs in today's recipe if I'm suggesting eggs!!

Egg in the middle of a burger
Make a burger patty. Use a cup or small bowl to cut the middle out. Put it in your pan and add an egg to the middle. Let that side cook and flip. If you like your egg runny don't add it until you flip the burger. Add a slice of cheese and eat as is or put it in a bun.

Egg in the middle of grilled cheese
Make a grilled cheese sandwhich, cut out the middle, add egg and cook to your desire. I would add when you've already cooked or flipped the grilled cheese.

Egg in the middle of toast
We call this bird in a nest with a blanket
Cut the middle out if a slice of bread, butter it and add an egg to the middle. Flip and add a cheese slice.

Microwave Scrambled Eggs

If you're a regular resident in our Asylum you know I am not a fan of eggs. I was told by my doc I needed to add more protein so guess what...yeah ewww, so gross to me!

You will also know...I'm lazy! Well tonight I tried to microwave eggs and it wasn't bad!

Cooking spray
Microwave safe bowl or mug
2 eggs
2 Tbsp milk
2 Tbsp shredded cheese

Spray your bowl or mug with cooking spray or wipe it with olive oil. Add remaining ingredients and mix well. Place in microwave for 1 min, stir and return for 30 seconds to 1 min, and enjoy (as much as one can enjoy eggs).

Uova in Purgatorio

Good morning all and Happy Thursday!  Hope things are going well for all of you.  Again, I'm probably resharing a recipe I have already shared but it's what's for breakfast this morning and that means it's time to share it again lol.  It is just that delicious.  Spicy isn't a fan of eggs but I am as well as all my residents, so this is absolutely our favorite breakfast.  It is rich and can be heavy so I don't make it that often but we talk for days about it after I do LOL!  Hope you enjoy, stay cool, tell people how much you love them and share your smile with someone that needs it, it won't cost you anything.  Recipe is from "nom nom paleo food for humans"  by Michelle Tam and Henry Fong.

Uova in Purgatorio

1 Tablespoon ghee or fat of choice

1/2 medium yellow onion, cut into 1/4" dice

1/4 pound cremini mushrooms, thinly sliced

Kosher Salt

Freshly ground black pepper

1 pound loose Italian pork sausage

2 cups marinara sauce

1 teaspoon red pepper flakes (I normally leave this ingredient out)

4 large eggs

Preheat the oven to 400°F with the rack in the upper middle position.

Melt the fat in a large skillet over medium heat.  Add the onions and saute until translucent, about 5 minutes.  Toss in the mushrooms and season with salt and pepper.  Cook for 5 minutes or until the moisture released by the mushrooms evaporates.

Add the sausage to the pan, breaking it up with a spatula.  Cook until it's no longer pink.  Pour the sauce onto the meat and add the red pepper flakes.  Stir to combine the ingredients, and cook until the sauce simmers.

Divide the saucy mixture into four 8 ounce ovenproof ramekins or mini cocottes.  Make a small well in the center of each, and crack an egg in it.  Sprinkle salt and pepper on the eggs.  Place the ramekins on a tray in the oven, and bake until the eggs are done to your desired consistency, about 10 to 15 minutes.  Serve immediately.

Pickled Eggs with Beets

Hello Residents!  How was your week? I can't believe it is Friday already. How many of you are still eating left overs from Easter?  We are just now finishing off the ham and I have a ton of hard boiled eggs left over.  They usually go quickly as the Residents, as well as the animal Residents (birds and dog) all eat them.

 

So the main reason that I have so many eggs is that I may have forgotten to take them out of the fridge on Easter.  Oops!  There was so much food that we didn't even notice!  My youngest likes this recipe as well as just putting a peeled egg in a jar of pickle juice.  He will leave them in the fridge for a week and then eat them.  He's also the child that likes pork rinds...

 

Do you need a how to on making the hard boiled eggs?  Go check out my Perfectly Hard Boiled Egg post!  What about a recipe for Egg Salad? Go check them out!

 

 

Pickled Eggs with Beets

1 (15 ounce) can whole medium beets, with juice
6 hard-boiled eggs, peeled
1 medium onion, sliced into rings
1 cup white vinegar
1⁄2 cup white sugar
1⁄4 teaspoon black pepper
1⁄4 teaspoon salt
1⁄8 teaspoon garlic powder

 

DIRECTIONS

 In saucepan, boil vinegar, sugar, pepper, salt and garlic powder until sugar is melted. Let cool In large container, combine beets, eggs, and onions. Pour vinegar mixture over all and mix to combine. Refrigerate for at least 2 hours before serving (the longer this sits, the better it gets).

 

SHORT CUT  If you don't want to go through all the work (and are lazy like me), buy a jar of pickles beets, take out the beets, slice them up and add the eggs to the jar and return the beets.  You may need to put it all in a bigger container.

 

Egg Muffins with Sausage, Spinach and Cheese

Hello Residents!  I'm sure you read this everywhere you go these days, BUT I'm over the snow!  LOL  I'm cold, I'm cranky and I'm lazy, and it is all mother nature's fault.  It's funny because looking outside it is amazingly beautiful but then going out in the cold that seems to bite at your bones, yeesh.  LOL.  Ok, on the kitchen and another breakfast from me!  There must be a million different variations of these type of muffins out there but sometimes we don't think about easy yummy versions of the same thing.  Hope this one is new for you.  Simple to throw together on a Sunday and have ready to grab during the week.!  Stay warm.  And whiten those jackets while you're stuck in the house!  See you Saturday!

Egg Muffins with Sausage, Spinach, and Cheese

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mini frittatas made in muffin tins, with eggs, turkey sausage, spinach, and cheddar cheese. You can reheat these egg muffins in the microwave. A great breakfast on the go!

ingredients:

3 lean breakfast turkey sausage links
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese

directions:

1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.

2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.

3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.

4. Distribute cheese and sausage equally between each muffin cup.

5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.

Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.

Print this Recipe

Disclosure: This post is in partnership with the Dairy Council of Utah, but all of our opinions are our own. ”For more dairy & nutrition information visit: www.dairyutnv.com and to get to know more about your local dairy farmers visit www.thecowlocale.com.”

Apple Fritter Breakfast Casserole

Hello Everybody and happy Saturday!  I sure hope the week was smooth and calm!  Yeah, I know right, what's this crazy lady talking about.  Smooth...................Calm.................. yeah, not my life, probably not yours either.  But it looks good on paper LOL!  Anywho.........Making breakfast for mom and dad to have on Sunday morning and this is the recipe I am using!  Nope, haven't made it before but I was drooling as I was reading so I can tell you for sure that I will be.  I'm not sure I will use the Fuji Apples as they are not my favorite.  But also depends on what I can find at the grocery store!  Enjoy all!  And please have an awesome weekend and remember to tell those at your Asylum how much they mean to you and just how much you love them! ;-)

Apple Fritter Breakfast Casserole

Serves 8
Apple Mixture
4-5 Fuji Apples - peeled and chopped (5 cups)
6 Tablespoons Butter
1 packed Cup Brown Sugar
1 teaspoon Corn Starch
2 Tablespoons Warm Water
Casserole
5 Large Croissants (about 12 ounces) - sliced in half across the middle
1/2 Cup Heavy Cream
1/2 Cup Musselman's Apple Butter
3 Lightly Beaten Eggs
1/8 teaspoon Ground Cinnamon
Glaze
3/4 Cup Powdered Sugar
4 Tablespoons Heavy Cream

Apple Mixture
Melt butter in a large sauté pan, over medium heat. Add brown sugar and stir until completely incorporated. Transfer chopped apples to pan and stir until coated with sugar mixture. Cook for 5 minutes while stirring frequently. In a small bowl, stir together the corn starch and warm water. Add the corn starch mixture to apples and continue to cook/stir for 5 more minutes. Remove from heat and set aside while prepping the other ingredients. The apples should be soft and the liquid will be a syrup consistency.
Casserole
Preheat oven to 375°F
Whisk together the heavy cream, Musselman's Apple Butter, eggs and cinnamon. Spray 9x11 casserole dish with non-stick. Place the bottom halves of the croissants in an even layer. Pour half of the apple butter/cream mixture over the croissants. Top with half of the caramelized apple mixture. Arrange the croissant tops in an even layer. Top with the remaining cream mixture and apples. Pour all of the syrupy apple mixture over the casserole. Gently press down on the top with a wooden spoon or spatula. Bake at 375° for 25 minutes. Once lightly browned on top; remove from oven, glaze and serve.
Glaze
Mix powdered sugar and heavy cream together with a fork until smooth. Drizzle over the Apple Fritter Casserole. (These measurements yield 1/2 cup of glaze.)
By WonkyWonderful

Eggs in a nest with a blanket

I honestly don't know if I have shared this recipe before. We went to Cracker Barrel this weekend and they have a dish called Eggs in a Basket. I, as you know have been on an egg kick lately (I don't like eggs) and this is a dish I grew up with. So of course I ordered it! Their's does not have a blanket though, and you don't have to add it!

Eggs In A Nest
2 slices of bread
2 eggs
2 slices of cheese (optional)

Toast bread first (optional)

Cut a circle out of the middle of your bread. You can either butter your bread or add butter to you pan. Place the bread in your pan and crack an egg into the middle. When almost cooked to your liking flip to toast the other side. Add a slice of cheese and turn off your burner while it melts. I put a lid on to speed up melting.

You can also throw in the pieces you cut out to toast them up to eat as well!

I fed this to my kids a lot when they were littles. Probably why they don't like eggs either...

Don't forget if you have a recipe you'd like to share send it to ourasylum@outlook.com We would love to hear from other countries and states! There are so many family dishes out there that should be shared!

Florentine Scramble

Hello all!  So sorry to be running behind.  I just don't even have the time or brain capacity it seems I need these days.  Ugh.......  So here's to breakfast for dinner. I'm making it as we speak.  I spent a long time hooked on all these recipes as they are Sandra Lee Semi-Homemade LOL.  Always seems you did a whole lot more work than you did.

Hope you all enjoy, we are going to in about 10 minutes!  See you Thursday!

Florentine Scramble

1.5 Cups refrigerated egg product (Egg beaters)

1/4 Cup finely chopped fresh basil

1 Tablespoon rated Parmesan cheese

1/3 Cup frozen cut spinach, cooked

1/2 Cup petite diced tomatoes with sweet onion and garlic, drained

Cooking Spray

1.  In a small bowl, stir together egg product, basil and Parmesan cheese; set aside.

2.  Squeeze any excess water from spinach; place in a microwave safe bowl.  Stir in tomaotes.  Cover and microwave on high setting for 1 minute; set aside.

3.  Coat a medium nonstick skillet with cooking spray; heat over medium heat.  Pour egg mixture into pan.  As egg starts to set, scramble using a wooden spoon or spatula.

4.  When eggs are almost cooked, sprinkle in spinach and tomatoes.  Fold until combined and eggs are just cooked through. Do not overcook eggs or they will become watery.

Baked egg potato

It is so very easy! Take a baked potato hollow it out, add cheese and an egg.  Add bacon or sausage and more cheese. Bake at 350 for 20 min or until the egg is done to your liking. 

Now, ya all know I HATE EGGS! I had a protein craving and thought I'd give it a try. It is so yummy (and so easy)!  My Resdents even tried a bite and loved it! 

Egg Salad Sandwich

Since I shared how to make the Perfect Hard Boiled Egg, I figured I would share my egg salad recipe.  I know everyone is different, which is amazing and wonderful, so you are more than welcome to share your add ins or recipes in the comments!!




Egg Salad
Makes 1 sandwich


2 hard boiled eggs, diced
1 TBSP miracle whip
1 TBSP Famous Dave's Signature Spicy Pickle Relish
1 TBSP mustard
Paprika (to taste)
2 slices of bread (I like 12 grain or cottage)
(bread can be toasted or plain)

Mix your ingredients and spread on one slice of bread and top with the other! Done! I like to slice mine at an angle, but feel free to slice yours any way or not at all, you rebel you!


I love (even though I shouldn't) to eat egg salad sandwiches with kettle cooked potato chips.  They make some amazing ones right here in SD called Dakota Style!

Happy Birthday to my kiddo, he turned 11 yesterday! 

Perfectly Hard Boiled Eggs

Ever have a problem with your eggs not being perfectly cooked? My hubs is "crazy" specific about how his hard boiled eggs should be.  So over the years I tried several ways and finally got his approval!  Some Residents are just harder to feed than others!

22 minutes, remember that...

Perfectly Hard Boiled Eggs

Eggs (my pan holds 18)
1.)Fill pan with COLD water until the water line is about and inch above the eggs.
If any float they are bad eggs, throw them away!
2.) Bring to a hard boil (hence the name-Hard Boiled eggs).  That means big bubbles coming to the surface. Reduce to a simmer for 22 minutes. No more no less 3.)Pour as much water off as you can and add cold water and ice cubes. Let set until ice cubes melt and repeat until eggs are cold.
4.)Don't put them in the fridge until the are cold, we found they are mushy if you put them in the fridge warm.


Hope that helps some of your crazy Residents! These are great healthy snacks or addition to salads.

Hubs was willing to show off his egg for you!

Eggs

So for those of you that know me, will think this blog is strange for me to be writing. But when I am hit upside the head by my muse I do what she's told me! She can be a pain in the arse, but she's led me to some great places!

For those that don't know this Spicy German - I HATE EGGS!

Over the Labor Day weekend my brother in law made breakfast which of course included eggs. Not wanting to be rude I took two (because he wouldn't let me leave with one;). They weren't bad, I ate them without complaint.

Then we had Saucy's in laws here and they made me eggs and later I had an  egg for lunch on a breakfast blt. I enjoyed both. So what has been my problem?

Well this had me thinking...each time I ate the eggs I had something else with them-toast, pancakes,  bacon. Was that the key? I'm still not sure so I found this handy chart and I will be trying eggs in different ways in hopes to find the one I like and stop egg-hating.

How do you like your eggs? I prefer them in baked goods, like cookies and cakes, but what do I know?

Mothers!

Helllllllooooooooooo!  Feeling very much love on this rainy Saturday in Virginia.  It's funny how things work out.  I didn't realize the timing of this trip and am finding myself blessed with being with my mom on Mother's Day!  She's not the same lady as she used to be some of the time but when she is it's great!  All of you crazies out there if you have a momma be sweet to her.  If you have lost yours I am ever so sorry for your loss.  I myself am a mother of three and I find it to truly be the most rewarding job there is.  And I am proud to say that I learned to be who I am from watching my mom be who she is! <3.

Alright we all need to eat so here it goes.  Today's recipe is perfect with Mother's Day coming up tomorrow.  It's more a meal than a recipe.  I have made it, we have loved it and I can promise that I would definately enjoy having it made for me!  :D.  I hope all the mothers out there are blessed with love and many many thanks tomorrow!  I thank you for all the angels you have raised. <3

Fruit Smoothies

Prep/Total Time:  5 minutes

1 1/4 cups Milk

1 Cup frozen unsweetened strawberries

1/2  Cup frozen unsweetened peach slices

1 small ripe banana, halved

3 Tablespoons of sugar

Place all ingredients in a blender; cover and process until smooth  Pour into chilled glasses; serve immediately.  Yield: 2.5 Cups.  

Eggs with Feta and Asparagus

Prep/Total Time:  20 minutes

1 Cup cut fresh Asparagus (2" pieces)

1 Tablespoon Butter

4 Eggs

1/8 to 1/4 teaspoon seasoned salt

4 Strips Crispy cooked Bacon, crumbled

1/4 Cup crumbled Feta Cheese

Place 1 inch of water in a saucepan; add asparagus.  Bring to a boil.  Reduce heat; cover and simmer 3-5 minutes or until crisp tender.

Meanwhile, in a large skillet, heat butter until hot.  Add eggs; reduce heat to low.  Cook until whites are completely set and yolks begin to thicken but are not hard.  Sprinkle with seasoned salt.

Transfer eggs to serving plates; top with Asparagus, Bacon and Feta Cheese.

Yields 2 Servings

Orange Coffee Cake Ring

Prep/Total Time:  30 Minutes

1 Tube (13.9 oz) Orange Sweet Rolls with Icing

1 Ounce Cream Cheese, softened

1/2 Cup flaked Coconut, toasted

Set aside icing from sweet rolls.  Arrange rolls in a greased 9 inch round baking pan.  Bake at 375° for 18-20 minutes or until golden brown.

In a small bowl combine cream cheese and reserved icing.  Spread over rolls.  Sprinkle with Coconut.   Serve warm. 

Yield:  8 rolls

This quick fix 30 minute meal came from the July/August 2007 Simple & Delicious Magazine.  Enjoy!