Tag: eggs

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Use-Everthing-in-the-Fridge-Before-Spring-Break Quiche

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I embrace having perishables when I’m about to go out of town. It’s the ultimate motivator to use only things you have/things you have open.  This week is spring break and last weekend I realized we still had quite a bit of perishable items that needed to be attended too. Luckily they were all things that lent themselves swimmingly to a Mediterranean quiche. And it worked out quite well if I do say so myself.

  • 1 can garbanzo beans
  • 1/4 cup pesto
  • olive oil (optional if pesto is oily)
  • 2 medium sized tomatoes
  • 1/2 clove garlic
  • salt (truffle salt if you have it!)
  • 4 eggs
  • 1 handful spinach
  • 1/2 cup soft herb-garlic goat cheese
  • 1/2 cooked sausage (I used garlic-gruyere)
  1. line a baking dish with parchment and pre-heat oven to 350°F
  2. drain and rinse garbanzo beans
  3. dice tomatoes roughly and mince garlic
  4. pour garbanzo beans, tomatoes, garlic, salt, pesto and olive oil (if using) into the prepared dish, stir well then bake for 20 minutes, taking out and turning occasionally
  5. once garbanzo beans start browning, mash them with the back of a fork and add goat cheese in globs and mix in until incorporated
  6. in a separate bowl, whisk eggs
  7. slice spinach and add to eggs
  8. pour the egg mix over the garbanzo bean mix and return to oven
  9. bake for about 25 minutes or until it starts to separate from the sides of the pan and a toothpick inserted into the middle comes out clean

© 2015, domenicadreamsofcalamari. All rights reserved.

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Savory Porridge with an Egg on top

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This photo doesn’t do this meal justice. It can really be breakfast, lunch or dinner. I am a big fan of slop. Indian slop, Mexican slop, Turkish slop, it seems like every culture has their own version of some mushy grain or bean

  • 1 handful spinach
  • 1 cup cooked steel-cut oats *
  • 1 spoon greek yogurt
  • 1 egg
  • 1 tbsp dijon mustard
  • 2 tsp capers
  • 1/2 tomato
  • cracked black pepper
  • drizzle balsamic vinegar (optional)
  1. cook an egg to your liking (I like sunny side up or poached)
  2. slice spinach and tomato
  3. in a bowl stir together oats, yogurt and mustard (sometimes I sub sriracha)
  4. add spinach and tomatoes (or whatever other vegetable fixings you’d like)
  5. slip the egg on top and top with capers, pepper and balsamic

*For events like this, I like to keep some cooked steel cut oats on hand. I cook them in advance and keep them in the fridge- they keep for about a week. They’re super versatile; use them for sweet or savory mush meals like this or sprinkle them over salads to make them a little more substantial.

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© 2015, domenicadreamsofcalamari. All rights reserved.

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œufs en Avocat

This is one of my favorite breakfasts and fairly fast and easy. Lots of protein, good fats and verrry tasty. At this time of year when avocados are plentiful, it’s especially appealing.

  • 1/2 of an avocado (preferably a large one)
  • 1 egg
  • pepper
  • salt
  • 1 sprig basil
  • 2 tsp feta cheese
  1. cut avocado in half, using the half without the seed, hollow out hole to fit an egg (depends on size of avocado and pit)
  2. fill with egg and sprinkle salt, pepper and whatever spices you feel like on top
  3. bake at 350° F for 15 minutes
  4. remove and add feta then return to oven and put under broil for 10 more minutes or until egg turns white and looks set (cooked to your liking)
  5. serve with basil, great with a good piece of bread or roasted potatoes (pictured)

© 2014, domenicadreamsofcalamari. All rights reserved.

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