Tag Archives: Breakfast

For a Dull Saturday: Broccoli-Jack-Salsa Scramble

It’s a dreary day today. Fairly warm, but damp and dark. I spent a lot of time this morning standing in front of the refrigerator with the door open, figuring out what I wanted for breakfast. Saturday and Sunday are the only days I have enough time to have a leisurely breakfast, and to come up with meals that satisfy my desire for stuffing my face with comfort food, but keeping a balance of good-for-me ingredients.

So, after the cats were fed and happy, the pot of Barry’s Irish tea steeping under the cozy on the counter, I stared into the depths of my cluttered fridge. Fried eggs and toasted multigrain baguette? Close, but no. Coddled eggs and toast? No. Cheese and tomato omelet? No. (Something about tomatoes in eggs turns me off. On the side, yes. In salsa, yes. Not in an omelet.) Breakfast burrito? No. (I really wanted that baguette, not a tortilla.) I eyed the old bunch of broccoli that I needed to eat while it was still good. (It amazes me how long broccoli lasts in the fridge. Is that genetic engineering?) I started getting an idea. Broccoli. Eggs. Pepper Jack cheese. Salsa. Yogurt. (Yogurt? Yep. Just wait.) Multigrain baguette. Mandarin oranges.

This is an easy way to throw together a breakfast (or lunch or dinner for that matter) on a dreary day that takes only a few minutes, will satisfy your comfort food craving, but not leave you feeling guilty for having indulged. It helps if you like broccoli. If you don’t. Hmmm. Find another green veggie that would work as well…I can’t think of any. But give it a go.

This is a recipe for one – obviously double, triple, or quadruple for a crowd.

Broccoli-Jack Scramble

2 eggs
Milk
Butter
Chopped broccoli, at least a cup
Pepper jack cheese – ½ cup or less
Salsa – couple tablespoons
Whole Milk plain yogurt – couple tablespoons
Multigrain baguette
Mandarin orange, or tangerine, or clementine…
Salt and pepper
Tea and jam

In a small, nonstick sauté pan, put your broccoli and enough water to cover the bottom of the pan, but do not cover the broccoli. Put a lid on it and steam it on medium-low heat until bright green and still has a little bite. Do not overcook. While the broccoli is steaming, crack the eggs into a bowl, beat with a fork, adding a splash of milk to make it a little lighter and fluffier. Grate the cheese on a plate and put aside.

Turn the heat off the broccoli and push the broccoli to the sides of the pan, put 1-2 T of butter in the center of the pan, turn the heat back on LOW and let the butter melt, then redistribute the broccoli. Pour the egg mixture over the broccoli and put the lid back on for a minute or so, while you slice off a hunk of the baguette and put it in the toaster oven. Go back to the pan and start lightly turning the eggs and broccoli over gently in the pan so the eggs coat the broccoli and begin to cook/set. When they are about cooked, but not overcooked, turn the heat off, sprinkle the shredded pepper jack over the eggs/broccoli, and then drop spoonfuls of salsa over the cheese. Cover.

Warm your plate, butter the baguette and put it back in the toaster oven to keep it warm. Plate the eggs/broccoli/cheese/salsa with a spatula to keep the cheese/salsa on top. Put the toast and orange on the plate. Finish the eggs with a dollop of the whole-milk plain yogurt.

Enjoy with strong tea and your favorite fruit jam.

The idea here is to have more veggies than eggs in the scramble, so the eggs serve to hold it together. Don’t overpower it with too much cheese, but use lots of salsa and yogurt. The spicy heat of the salsa and pepper jack cheese goes great with the cool creaminess of the yogurt.

Chow for Now!

 

 

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Cheap caviar, avocado and yogurt omelet


win_20161119_09_15_33_pro-2I love caviar. Grocery store caviar. More specifically, cheap grocery store caviar. I love the fishy saltiness hitting my tongue and the little spheres popping in my mouth. I have never eaten real, high-end caviar – that I remember – who knows if I’d like it.

I don’t eat it very often – even though I love it and at my local Giant grocery store it’s less than $10.00 a pot.

Last night I had dinner at a friend’s house and wanted to take something special to add to our appetizer/cocktail hour. We were going to have smoked salmon, cream cheese and capers on Wasa Crispbread with our martinis, and I thought caviar would be a perfect addition.

win_20161119_11_20_03_pro-2So, on the way into the city, I ran into Giant and picked up a 2 oz. jar of Romanoff Black Lumpfish Caviar for $7.49. Regularly priced at $8.49, I got a dollar discount with my discount card. Not bad for a fun, cheap treat.

We had a great dinner and my friend sent me home with what was left of the caviar. I thought I’d make scrambled eggs and caviar for breakfast. She also gave me what was left of a really tasty sourdough baguette by La Brea Bakery in L.A. (which are available at stores in Baltimore, fyi, including Giant, Eddie’s and Shoppers).

But this morning I started thinking of a better way to utilize the leftover caviar. An omelet. With fresh spinach? Broccoli? No, broccoli would be too strong a flavor and I didn’t think it would go with the caviar. Spinach didn’t excite me. I opened the fridge and spied half a fresh avocado and some yogurt. Perfect, I thought.

I had eaten half the avocado yesterday – and it was the weirdly, sweetest, creamiest avocado I had ever tasted. I thought that would go well with the sea-salty caviar. The yogurt, my favorite Dannon Plain Whole Milk Yogurt (if you’ve never tried whole-milk yogurt, do. It has a completely different flavor from nonfat or lowfat), would complement the sweet and the salty with a little tang. I suppose you could use sour cream, but try plain whole-milk yogurt in anything you would normally use sour cream in – I think you’ll like the cooler, lighter, tangier flavor. The rest was easy.

Caviar, avocado, yogurt omelet

  • 2 large fresh eggs
  • 1 T milk
  • Butter
  • ½ fresh avocado
  • Fresh plain whole-milk yogurt
  • Caviar
  • Baguette
  • Salt & pepper to taste

Serves one

I made the omelet by beating two large, fresh eggs with about a tablespoon of milk, melting about a tablespoon of butter in my small frying pan, and cooking the omelet over medium-low heat, lifting the sides all around to let the uncooked eggs run off the top and go under to cook. I don’t like browned omelets, as I think cooking too quickly and browning changes the delicate flavor and makes the eggs tougher.  In the meantime, I used a tablespoon to scoop out the avocado in one hunk, then sliced it thinly. Once the omelet was cooked through, but not browned, on half the omelet I layered a couple tablespoons of yogurt, a thin layer of caviar and the avocado slices, then folded the omelet over. (Be careful with the caviar – use it sparingly to achieve flavor without overwhelming the omelet with the fishiness.)

I served the omelet with slices of the sourdough baguette that I buttered and then toasted in the toaster oven until they were browned and the butter bubbly. As you know, I usually have breakfast with a pot of strong Irish tea (Barry’s or Bewley’s)

This was a delicious way to use the leftover caviar, and may inspire me to use caviar in more of my cooking, when I need that kind of big, intense flavor to complement a dish.

Chow for Now!