A Breakfast Favorite-A Fried Egg Sandwich

Something my mother always made for me when I was a kid was a fried egg sandwich.  A classic, simple and delicious sandwich that always put me in the best mood to start my day.  When I crave one I must make it!  I have recreated this delicious sandwich and been introducing it to many friends along the way.  I get many calls and emails asking for this easy recipe. It is always the simple things that bring us the most joy. Thanks mom!

Ingredients;

2 slices of bread

1 egg

A little butter to melt

1/4 cup of shredded kale

A few sliced cherry tomatoes or 1/2 a tomato sliced

2 tbsp goat cheese

1 tbsp dijon mustard

Melt butter in a skillet over medium heat and toast bread in a toaster.  Crack the egg into the skillet and help spread (break) the yolk slightly.  Cook through on one side and flip over.  Cook on other side until done.  Combine dijon and cheese together, spread onto one side of one slice of toast. Top with the egg, kale, tomatoes, the other piece of bread and slice.  Enjoy!

Raspberry Strawberry Preseves

Confiture-French for a preserve of fruit

It all started with a jar....

When I was back in Chicago a couple of weeks ago to visit my family my mother gave me the cutest jar for jam. I couldn't wait to get home and fill it with a delicious preserve made from the offerings of the season. I made the most lovely raspberry strawberry jam that is delicious and a must try at home. The ingredient list is short and the jam is ready in no time. 

A few days after making my first batch I was onto making four more from the left over fruit I had from the hand pies I made for an amazing event I catered. Fruit is coming into it's peak right now and not needing much sweetener.  I used honey (of course) and a little bit of sugar. I find that most fruit flavor combinations or fruit on it's is own is wonderful and using a little citrus helps when using two very sweet fruits. I typically leave the citrus out when using a combination that has a more bitter fruit like rhubarb.  

1 cup of cleaned raspberries

1 cup of strawberries cleaned, hulled and quartered

1/2 cup of honey

1/2 cup of sugar

1 lemon

In a bowl combine the fruit and with the back of a metal fork begin to mash the fruit together. Once the ingredients are a nice consistency of mashed fruit, toss honey, sugar and lemon into the mixture. Place the mixture into a saucepan and bring to a boil, stirring consistently.  Reduce the mixture to a low simmer continuing to stir and cook at this temperature for about 20 minutes. The mixture will be slightly runny still, remove from heat and allow it to cool to room temperature.  

Once cooled the mixture will become thicker and you will need to place the preserve into a desired jar.  This made enough for my small cute jam jar and another 6oz jar. You will need to place in the fridge to cool completely.  *If you are wanting to learn how to bottle and seal your jam research online.

 

Honey Green Juice

Rise and shine! Try this delicious green juice in the morning!

Every time I research the best way to start your day, green juices always pop up. The health benefits alone are worth adding a green juice into your daily life. In honor of this trend that is becoming a staple in our lives, I offer up my favorite green juice drink of the a.m.

In a blender combine;

1 tbsp honey

1 pinch cayenne

3 kale leaves

2 celery stalks

¼ cup of cabbage shredded

1 apple or pear sliced

2 tbsp parsley

½ cup water


Blend everything for about 2 minutes over a high speed. Depending on the power of your blender it can be very smooth or still have some texture from the veggie fibers. Enjoy the numerous health benefits this green juice offers up. If using a juicer, omit the water and stir in the honey and cayenne once all veggies have been pushed through the juicer at the end.

My Favorite Granola

While living in Los Angeles I grew to love granola...ok maybe became obsessed. Over the years it has continued to grow and I love when I have the time to make it for myself at home.  I have tried different variations but found this to be my favorite. Modify the ingredients to your liking, the base for the oats and sweetness is dead on to compliment any flavor combination.

2 cups of rolled quick oats

1/2 cup of honey

1/4 cup of maple syrup

1 tbsp almond extract

1 tbsp cinnamon

1 tsp salt

1 tbsp coconut oil

Canola Oil to Spray

2 cups of mixed dried fruits and nuts. I used dried cherries, cranberries and shredder coconut (all unsweetened).  For nuts, hazelnuts, almonds and pumpkin seeds.

Preheat oven to 275º.  Combine, honey, maple syrup, almond extract, coconut oil, salt and cinnamon.  Toss oats into wet mixture and spread evenly on a piece of parchment paper. Spray oats with canola oil. Place in oven and bake for 15 minutes. Combine nuts into a food processor and pulse a couple of times to break up or rough chop with a knife. Add shredded coconut and dried fruit.  

Remove oats from oven and stir again, spread evenly and bake for 15 more minutes.  Remove from oven and add nuts, fruits and stir.  Spread evenly again and bake for ten more minutes.  Be careful to watch the mixture so the nuts don't burn. Remove from oven and let cool for one hour. break into pieces and store in airtight containers.

Strawberry Pancakes

TGIF! This weekend you should make these pancakes.  They are dairy-free, low in regular flour and have a nutty flavor.  I drizzled them with honey instead of maple syrup and feel like I uncovered one of the greatest combinations ever! Happy weekend everyone!

Yields about 8 pancakes

3/4 cup of a.p. flour

3/4 cup of almond flour

1 tbsp of sugar

1/2 tsp salt

1 egg

1 cup of almond milk

1 tbsp of honey

1/2 tsp almond extract

1 tbsp canola oil

1 1/2 cups of sliced strawberries

Heat a large griddle or pan with canola oil/spray over medium heat. Sift together flours, sugar and salt. Combine the egg, almond milk, honey, almond extract and oil in a separate bowl. Whisk the wet ingredients into the dry. The batter should have a thick and smooth consistency.

Spoon the mixture a 1/4 cup at a time onto the griddle.  Once bubbles start to appear, place a few sliced strawberries onto the pancake rounds and flip over till cooked through. I would say about 2-3 minutes on the first side and 1-2 minutes on the second.  *Adjust heat temperature on how fast the pancakes start to cook. 

Serve with honey or maple syrup if you prefer. 


My Perfect Omelette

As the official countdown to Springtime begins (28 days!) I needed to treat myself to something delicious this morning to encourage me out of bed.  Over the years I have toyed with the perfect egg ratio for my omelette and have found two egg and one white to be my perfect combination.  My fillings are classic but the cheese I use is a bit of a twist, herbed goat cheese, perfect.  My method of cooking the omelette is pretty standard, it may take you a couple of times to get it but don't be intimidated.  

My Perfect Omelette

  • 3 eggs; 2 whole and one white
  • 1 tbsp of milk
  • 1 scallion sliced
  • 1/4 cup of spinach
  • 2 tbsp of herbed goat cheese
  • 4 mushrooms cleaned, stemmed and sliced
  • Salt and pepper to taste
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Spray am 8" skillet with non-stick spray and bring to a medium high temperature for 2-3 minutes.  While the skillet is heating, crack the 2 eggs and add the 3rd egg white to a bowl and whisk.  Add the milk and whisk till combined.  

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Reduce the heat of the skillet to medium low and add the egg mixture.  Start to swirl the pan so the egg mixture is continuously moving and cooking evenly through the bottom.  After about 30 seconds add to one side of the egg mixture the mushrooms, spinach, goat cheese and scallions. I then take a fitted lid and place it over the pan.  I turn off the heat and let the ingredients sit for 60 seconds.  I remove the lid and fold the empty half of the eggs onto the vegetables and cheese and slide the omelette onto a plate. I then sprinkle with salt and fresh pepper and enjoy my delicious omelette.