School is back in (already?!) and Kiddo is off to first grade. And by “off to” I mean “off to the dining room” where we homeschool. 🙂 Since time is a little more of the essence than in the lazy summer mornings, I’ve been trying to think of a quick breakfast that still gets some good protein and fat in us. When Michael Ruhlman posted about baked eggs in a mini-cocotte, I had my answer.
Unfortunately, I don’t own a mini-cocotte (quelle tragedy). I do, however, own this petite pie plate from Le Creuset, and I figured that was just about the right size for what I wanted anyway. Add a couple slices of whole wheat bread, and that’s a pretty healthy breakfast! The best part is how customizable this is — you can add anything you want to it, baked in or as a topping, to keep you from getting bored with it. Here’s my favorite method:
Baked egg sandwiches
- 1 egg
- 1-2 tsp. olive oil
- Salt, pepper
- Hot sauce
- 1 slice cheese
- 2 slices whole wheat bread
- Preheat oven to 350F (I do this in the toaster oven)
- Coat the pie plate with olive oil and crack the egg into the dish. Leave it alone if you like it like a fried egg; I like it more like scrambled so I poke at the yolk a little till it spread out into the whites
- Sprinkle with salt, pepper, hot sauce, or whatever floats your boat
- Bake 5-8 minutes until egg whites are cooked through, then switch to broil for about two minutes until the yolk is as cooked as you like it
- Top with cheese and build your sandwich!
Use butter or bacon grease instead of olive oil
Add in blue cheese crumbles
Top with crispy bacon
Sprinkle in red pepper flakes
Add some chopped veggies
Serve over mashed avocado
Add sliced tomatoes
Top with buffalo sauce
What other variations sound good? We have a steady supply of eggs from a farmer friend of The Yankee’s, so all suggestions welcome. 🙂
Kiddo is not really a huge fan of sweet potatoes (or many other vegetables), but he LOVES this. He calls it “the sweet potatoes with the eggs” and is almost guaranteed to eat it. Peanut loves it too, and this cooks up thick enough that I can cut it and give her little finger-food sized pieces. Honestly, I love it as well! I’ve yet to meet a sweet potato I didn’t like, but these are especially good.
Sweet potato bake
- 3 sweet potatoes
- 1/4 cup sugar
- 3 eggs, beaten
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp vanilla
- 4 tbsp butter
- extra cinnamon sugar, optional
- Bake the sweet potatoes (or microwave!) till completely soft; discard the skin
- Use a fork to mash the sweet potatoes, then mix together with sugar, beaten eggs, cinnamon, salt, and vanilla
- Dot the top of the mixture with butter, and sprinkle with extra cinnamon sugar if so desired
- Spoon into a buttered casserole dish and bake at 350 for 30-40 minutes until lightly browned
After baking, I slice this like a pie and freeze the pieces individually; they warm up beautifully in the microwave and are a great way to add easy veggies to lunch!
Of course sweet potatoes make me think: what is your stance on the mini marshmallows on sweet potatoes? Yay or nay?
This is Magee’s peach pie recipe and I just love it. She scribbled it on a post-it note for me years ago and I go back to it every year. As you can see in the picture, I have a hard time waiting for the pie to actually cool before I eat it, so mine gets messy. Maybe you’ll have more patience than I do. 😉
Informal poll! How do you like your peach pie? Plain? With ice cream? With whipped cream? My Grandpa used to top his apple pie with half a slice of American cheese; I was never sure how I felt about that. What’s your vote for peach pie?
- 2 pie crusts of your choice
- 1 egg, beaten
- 4 cups peaches, sliced (this can be approximate)
- 1 cup sugar
- 3 Tbsp. corn starch
- 1/2 lemon, juiced
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butter
- Preheat oven to 450F
- Place one pie crust in your pie pan and brush with some of the egg (so the crust doesn’t get soggy)
- Gently mix together the peaches, sugar, corn starch, lemon juice, cinnamon and nutmeg, then pour into pie pan
- Cut up the butter and dot it over the top of the pie, then top with the other pie crust. Be sure to cut slits or use a pie bird so the steam can escape, and brush the top crust with the rest of the egg
- Put the pie pan on a foil-covered cookie sheet for easy cleanup of any spillover, then bake for 10 minutes 450, then add a pie shield or cover the crust edges with foil
- Reduce temp to 350F and bake another 30 minutes or so, until juice is bubbling through crust vents
Helloooooo, easiest breakfast ever!
My friend Vanessa gave me this recipe, and it’s insane levels of tasty and yummy.
Pop up pancake
- 1 Tbsp butter
- 1/2 cup milk
- 1/2 cup flour
- pinch of salt
- 2 eggs
- Heat your oven to 425F
- Mix up the milk, flour, salt, and eggs until well combined — doing this in the blender is quick and easy
- Melt the butter in a medium cast iron skillet (or Vanessa does this in a glass Pyrex dish), then add the batter and pop it in the oven
- Bake until the pancake is golden brown and all puffed up, about 15 minutes or so
Other flavoring and fun options:
- Add vanilla or lemon zest to the batter
- Use orange juice instead of milk
- Dust with powdered sugar
- Sprinkle with cinnamon sugar
What else? What would you do with it?
This recipe comes from Crook’s Corner restaurant in Chapel Hill, N.C. by way of Katie Workman, by way of NPR. It was tweeted and retweeted and favorited all over the place till I decided I just had to try it out. This turned out to be an excellent decision.
It’s very similar in construction to key lime pie , with the obvious difference of a Saltine crust, which is fabulous. This pie is sweet and tart and salty all at once — everything a summer dessert should be.
North Carolina pie
- 1 1/2 sleeves Saltine crackers
- 1/2 cup softened butter
- 3 Tbsp. sugar
- 1 can sweetened condensed milk
- 4 egg yolks
- 1/4 cup lemon juice
- 1/4 cup lime juice
- whipped cream and coarse sea salt for garnish (which I completely forgot)
- Preheat oven to 350 degrees.
- Crush the crackers pretty finely, but not to complete dust. Add the sugar and knead in the butter till the mixture holds together like dough
- Press into an 8 inch pie pan, chill for 15 minutes, then bake for 18 minutes or until the crust is slightly browned
- While the crust is partially cooling, beat the egg yolks and milk together, then mix in citrus juice, making sure everything is completely combined. Pour into the pie shell (it doesn’t need to be completely cooled), and bake for 16 minutes or until the filling has set
- Chill pie completely now, and serve with fresh whipped cream and a sprinkling of sea salt
Make this. You will not be sorry. 🙂