Breakfast: Bacon Lattice Breakfast Pie

Mmm, now doesn’t this look delicious?  And if you are short on time like I am, breakfast is usually out of the question.  However, we are told that breakfast is the most important meal of the day and this yummy Bacon Lattice Breakfast Pie, looks like something that can be either throughout the week (providing you only eat for breakfast, 🙂 ). This yummy recipe was found on Tasty/BuzzFeed, courtesy of Alix Traeger. Do enjoy, Lois.

 

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Here’s YouTube video that shows you how to make it:

 

INGREDIENTS

Servings: 4-6

5 eggs

1 cup whole milk

1 teaspoon salt

¼ teaspoon pepper

¼ cup green onions, chopped

½ cup cheddar cheese

1 pie crust

10 slices bacon

PREPARATION

# Preheat the oven to 350°F/180°C.

# In a medium-sized bowl, whisk the eggs, milk, salt, and pepper.

# Add in the green onions and cheddar and mix again.

# Pour the egg mixture into the pie crust and bake for 35-40 minutes or until set.

# Increase the oven temperature to 400°F/200°C.

# Lay the bacon on top of the pie and weave to make a lattice top.

# Bake again for 20 minutes or until bacon is crispy. Broil for crispier bacon.

# Enjoy!

 

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Sweet Potato Hash w/Egg

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When it comes to eating breakfast, I am the worst person to talk to.  I find that I am never hungry for breakfast during the normal breakfast hours.  I get up in the morning, let my furbabies out, fix their breakfast (during normal breakfast hours), feed them and disappear downstairs where I put in one hour working out.  After my workout, I enjoy a leisure cup of Whey and I’m off to shower and getting dress.

Usually, after I get dressed I am ready for a nice cup of coffee and a cigarette.  I know, smoking defeats the purpose of exercising, but it’s a habit just have not gotten around to giving up.

In any case, I received an email from My Fitness Pal, sharing this delicious looking recipe for Sweet Potato Hash w/Egg and I thought to myself, “Hmmm, this would make a great weekend brunch!”  Doesn’t it look just yummy?  For your convenience, I am including the recipe here and the URL so you can check out other recipes that may interest you. Enjoy! LP

 

Sweet Potato Hash with Sunny Side Up Eggs
Ingredients

2 (1-ounce) slices all-natural turkey bacon, chopped (certified gluten-free if necessary)
1/3 cup chopped onion
1 medium sweet potato, peeled and shredded (about 2 cups shredded)
Salt and pepper, to taste
1/4 cup chopped cilantro
2 large eggs
Directions

Mist a large nonstick skillet with cooking spray, and heat on medium-high. To skillet, add bacon and onion. Sauté for 4 minutes, until onion is translucent. Add sweet potato, salt, and pepper, and sauté, about 7–8 minutes, until potato is cooked through. Stir in cilantro; divide between 
two plates.

Reduce heat to medium, and mist the same skillet with cooking spray. Crack eggs onto separate sides of the skillet and cook until set (or flip for over-easy eggs). Place one egg over each serving of hash. Sprinkle with additional pepper, to taste.

Nutrition Information

Serves: 2 | Serving Size: 2/3 cup hash + 1 egg

Per serving: Calories: 183; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 211mg; Sodium: 441mg; Carbohydrate: 19g; Dietary Fiber: 2g; Sugar: 5g; Protein: 14g

Nutrition Bonus: Potassium: 118mg; Iron: 6%; Vitamin A: 228%; Vitamin C: 18%; Calciu

 

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Potato Salad with Eggs

When I’m in a great mood, I just love to cook.  My wife Joanne, the benefactor of my cooking, loves when I’m in a cooking mood, especially when I cook her favorites

Here’s my recipe for potato salad, enjoy!

Ingredients:

Large pot of boiling water, 6 Potatoes, 1/2 Onion, About 8 Sweet Gherkins Pickles, Mayonaise, Goya Adobo, Paprika, and Black Pepper.

 

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The first thing you want to do is begin with putting a  little over a half a pot of water on the stove to boil.  Cut potatoes in half, hold the two halves together and slice down the middle, you will have four sides, cut in cubes as seen s below.  Put cubes of  potatoes and your three eggs into the hot  water.  Let potatoes and eggs heat for at least twenty minutes.

 

While the potatoes and eggs are boiling, begin prepping your onions and pickles.  I like to slice off half an onion into half moons and then chop them very fine.  You will do the same with the pickles as you did with the potatoes, down the middle and take each half and slice down the midde, and then into very fine cubes.  You may have to chop both the onions and pickles more than once. You want the pickles and the onions to be chopped fine for flavor, this way you’ll taste both in your servings.

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Once the potatoes are done (you can tell they are done two ways, usually a couple of potatoes will float to the top or you can stick a fork into a cube-if the fork goes in easily they are done), remove the eggs and place in a bowl and place aside.  Remove the water from the potatoes and place back into the pot, set pot aside and peel your eggs under cold water, the shells should come off easily.

Next step is to add your Adobo, black pepper, and Paprika, be sure to sprinkle evenly covering the top of the potatoes, don’t worry it may seem like a lot, trust it won’t be.  Add your onions, and pickles and then stir. Then add a large serving spoon size of mayonnaise and stir again.  You’ll want to make sure that every potato is smothered with mayo.  At this point you should take a small spoon and taste the salad, if it’s to your tasting then you’re ready for the next step.  Usually, you will have to sprinkle more Adobo, black pepper, paprika and mayo (at least three times).  The salad may began to look like mashed potato, again this is normal because the potato are still hot. If you want to prevent this you can wait until the potatoes cool before adding these ingredients. (Always use more mayo, salad will dry out if prepared while hot).

Once you’ve brought the salad to your desire taste, you will cut up two of the eggs, as shown and add to the pot and stir.

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Mixed again, you will notice that the salad will turn yellow.  Then pour contents of the pot into a serving pan or bowl.  Cut the remaining egg and place on top of the salad, sprinkle a little Paprika (to decorate) cover with plastic top or saran wrap and place into the refrigerator.

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I apologize in advance for not giving you measurement, but hey I’m not a chef.  These are Southern Recipes I learned from my mom and she never used measuring tools either.  Besides, cooking should be found, half the battle is knowing the ingredients and the other half should be fun for you to develop your own style.  You may not like all of the ingredients I used, no worries, substitute have fun with it and then share your own unique way of preparing potato salad. 🙂