Posts Tagged ‘Eggs’

Well that title says it all, eh? Have you guessed what this post is about? 🙂 There are so many different ways to cook and eat eggs. They become a component in a lot of recipes. Today I wanted to share with you some of the many different recipes that I have previously posted on eggs!

Slop is one of my favorite egg recipes. Take whatever you have leftover in the kitchen, toss it with scrambled eggs and you have slop! Good for breakfast, lunch or dinner! This is good too when you go camping! Check it out!

Slop is served!

Slop is served!

I love bagels. Having come from the east coast, I find that good bagels are hard to find. I discovered that our local grocery, Raley’s, has authentic bagels cooked in water. Bagels go really great with eggs as a sandwich. Here is what I created in my recipe Fried Eggs on Bagels.

Fried eggs, sausage and bagel is served!

Fried eggs, sausage and bagel is served!

Then there is Joe’s Special! Eggs with spinach, burger and mushrooms: To die for! What do you think?

Dinner is served!

Dinner is served!

I grew up eating Matzo Brei. There is just something comforting about a breakfast or dinner made with matzo…Add a little jelly and you have a sweet meal!

Serve it up with jelly!

Serve it up with jelly!

Have I made you hungry? I know that I am!

Have an amazing day and thank you for taking the time to visit with me! Be well! ^..^

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Linquica and Eggs

Would you like to join us this morning for breakfast? I will be serving up some linguica, eggs and a bit of cheddar…Come on, let’s head into the kitchen!

Slice the linguica thinly.

Lovely Linguica!

Brown in a saucepan.

Browned linquica

After browning, remove from pan and place on paper towel. Pat the remove the grease. Beat up some eggs, add butter to your pan and heat. Add the eggs, linguica, and a good bit of cheddar. Get your toast going. When the eggs are set, serve it up!

Serve it up!

Now wasn’t that easy and yummy too?

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Joe’s Special is just another form of what we affectionately call slop here in my household! This dish uses a wonderful combination of hamburger, spinach, mushrooms and seasonings. There is history behind this recipe too. It is believed that the dish was created by “The Original Joe’s” restaurant now located in San Jose, CA. Late one night a customer came in and asked for a spinach omelet and asked what else the cook had in the kitchen. The cook told the customer that he had hamburger and mushrooms, and the customer asked for him to throw those items in too!

This is an easy dish to prepare, and I am all about easy! Are you ready for Joe’s Special?

1/2 large onion, chopped
4 cloves of garlic, finely chopped
12 oz. of thick sliced mushrooms
2 TBS butter
1 lb. hamburger
1 tsp. oregano
1 tsp. basil
14 oz. spinach (I use the pre-washed bags of spinach)
8 eggs, beaten
salt and pepper to taste

In a skillet melt the butter and add the onions and garlic. Cook until just softened. Then add the mushrooms. Cook until the color just starts to turn on the mushrooms.

Sauteed mushrooms, onions and garlic

Remove them and the juices from the pan and set aside. Crumble in your ground beef. Add the oregano and basil. Cook, breaking apart the pieces, until the pink just disappears. Drain off all the fat.  Then add the mushroom mixture and the juices.

Mushroom mixture added to the browned ground beef

Top this with the spinach

Add the spinach

and cover for about two minutes. Then remove the lid and stir this up to combine the cooking spinach into the meat mixture. When the spinach has completely wilted,

Cooked down spinach

add in the eggs

Add the eggs

and cook until the eggs have just set. Season with salt and pepper to taste, and then serve it up!

Dinner is served!

I hope you enjoy the lovely flavors of this easy dish!

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I love a good bagel. When I was a kid I spent quite a bit of time in the Bronx in New York. Believe me there is nothing like a warm, freshly made bagel. The place we used to get them at made them by first cooking them in water, and then off they went into the oven. I can still remember the smell of the bagel shop!


Our local Raley’s store has managed to procure bagels that tastes like those bagels I used to get as a kid! For me, there are only two kinds of bagels: Plain and onion. Those were the only two that we could get 50 years ago.

Breakfast this morning is simple, quick and easy. Bagels with fried eggs and sausage. For one bagel breakfast, here are the ingredients:

1 Bagel
3 eggs
4 link sausage, or two patty sausages, cooked and split

Sausage cooked and split

salt and pepper

Cut the bagel in half and toast and then butter it. Try as I might, I can never get the toaster to work correctly to avoid charred spots, but with this sandwich, if it is charred it is still good! Heat some butter in a fry pan. When melted and the butter just starts to bubble, add the eggs and break the yolk.

Break the yolk

As the edges start to solidify, cut between the three eggs, and then flip.

Flip the eggs

When the eggs are done, layer the eggs,

Lay the cooked eggs on the bagel

then the sausage

Then the sausage

and serve it up!

Fried eggs, sausage and bagel is served!

Don’t forget to have a really good cup of coffee or a huge glass of OJ with this!

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Want something different to do with salmon? Well, the other day while perusing one of my Mother’s old cookbooks, I came across her recipe for salmon croquettes tucked away between the well worn pages. Start this one earlier in the day so that you have time to let this sit and the flavors to permeate through the mixture before making the croquettes.

1 lb. fresh salmon, I am using Coho
4 cups of water
1 cup of Chardonnay
2 TBS Old Bay Seasoning
2 eggs, beaten
1 1/2 cups of Progresso garlic bread crumbs
1/2 onion chopped finely
3 green onions finely chopped
1 tsp dill weed
Dash of salt and a few grinds of pepper
1 1/2 TBS butter and extra virgin olive oil

Place the water, Chardonnay and the Old Bay Seasoning into a skillet. Heat this up to boiling.

Water, wine and Old Bay

While waiting for this to boil, wash off the fish and remove any fish scales that might be apparent. When the mixture boils, turn the heat down to low then add the fish with the pan, skin side down.

Add the salmon

Let the fish cook in the liquid for approximately 10 minutes.  Carefully remove this from the pan and place skin side up on a plate and let this cool. When cooled, slide off the skin and discard. On the salmon, you will notice a brown coloration under the skin.  I took most of that off too!  After this is done, flake the fish in a large mixing bowl. Then add the eggs, bread crumbs, the onion and green onion, dill weed and salt and pepper. Using your hands combine and then cover and let this sit in the refrigerator for an hour or more, so that the flavors meld together. Then using a 1/2 cup measuring cup, scoop into the mixture and form into patties, or the croquettes.

Croquettes are ready to cook

Lay each of these on a plate until ready to cook. While this recipe always served our family of five, if there are only two of you, allow two per person and freeze the rest. Next we will fry these up in butter and olive oil. Use about 1 1/2 TBS of butter and an equal amount of olive oil.

Croquettes starting to cook

Turn them over

When done drain on paper towel

Serve these with jasmine rice and a couple of slices of lemon! Don’t forget your green vegetable!

Dinner is served!


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We needed to lighten things up a bit here as we had that marvelous bacon wrapped pork loin last night. So tonight I tried to lighten this up with a salad. I like lots of veges in a salad, and tonight’s salad was really good, plus I have enough left over for lunch tomorrow! Always looking forward!

3/4 of a good size head of Romaine lettuce
1 large tomato, cut into chunks
3 large crimini mushrooms, coarsely chopped
1 large carrot, sliced
1 thick slice of ham, cut into 1/4″ cubes
1 thick slice of turkey, cut into 1/4″ cubes
3 pieces of hearts of palm, sliced thinly
2 stalks of celery, sliced thinly
1 – 4″ piece of cucumber, cut into quarters then sliced
4 strips of cooked bacon, crumbled
2 hard cooked eggs, sliced
1 avacado, sliced
4 radishes, cut into sections for decoration, and eating of course!
1/8 cup of raw sunflower seeds
1 cup of cheddar cheese, grated

Start with the Romaine. Wash this well, and use a salad spinner to remove excess water.

Romaine lettuce cleaned and torn for the salad

Then lay out in sections the rest of the ingredients. I did a section of each of the ingredients, and placed the bacon in the center, leaving an open area for the radishes. After placing the eggs on the salad, I then sprinkled it with the sunflower seeds, and cheddar.

Finished salad!

Toss the salad with your favorite dressing and serve!

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What could be better than some slop for breakfast! What is slop you ask? When camping it is whatever you have available, and at home, it is whatever you want it to be! Here is the slop we had for breakfast this morning:

1/2 # Peppered bacon
1 large potato cut into very small cubes
1/4 cup chopped onion
8 eggs
Cheddar – enough for about one cup grated

Cut the bacon into half strips. Fry them up in a pan over medium to medium high heat. When browned remove to a pan layered with paper towel to drain. Let cool. Drain the pan but leave about 1 TBS bacon grease.

Cut up the potato and the onion. Re-heat the pan to heat up the bacon grease. Add the potatoes and onion.

Brown the potatoes and onion

Watch the potatoes and onions, and turn when needed so that they brown. While this is browning, break up the peppered bacon into small pieces. Grate the cheddar. When the potatoes look like they are browned enough to your liking, break the eggs into a bowl and whisk well, then add to pan.

Add the eggs

Stir to combine, then add the bacon and cheddar.

Add the cheddar and peppered bacon

Get your toast going now. Stir the slop in the pan until combined and well cooked. The toast should be ready about the same time!

Slop is served!

Pour a good size cup of tea or coffee, and a glass of orange juice and enjoy!

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Matzo is unleavened bread. It came about during the time of exodus when the Jews were fleeing Egypt. They did not have time to let their bread rise and when it was baked it remained a hard flat bread. Who came up with the idea of soaking the stuff, adding eggs and frying it up, no one knows for sure. Whoever it was, thank you!

I grew up eating this dish, and any reason to eat it was good enough for me! This is really easy to make and is really good for breakfast or on a cool night for dinner. A lot of recipes call for adding herbs, but I like mine plain. My dad loved Matzo Brei served up with grape jelly; my husband likes this with raspberry jelly. This recipe is for two.

6 pieces of Matzo
4 eggs
2 tbs butter
Jelly, or Jam

Take the matzo and break into pieces and put in a large mixing bowl.

Break the matzo in a bowl

In another bowl, break the eggs and whisk.

Beat the eggs

Take the bowl with the matzo and add water to cover.

Matzo soaking in water

Let this sit for about 3-4 minutes. Drain making sure there is minimal water in the bowl.

The water has been removed from the matzo

Add the eggs, and stir well.

Add the eggs to the matzo

In a pan, heat the butter.

Melt the butter

Swirl it around the pan to make sure you have the surface covered. Add the matzo mixture and stir continually until the eggs are cooked through.

Fry up the matzo in butter

Serve with jelly, or salt.

Serve it up with jelly!


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