One-Skillet Eggs with Potatoes and Kale

Thanks to Julie at feedfeed.info for featuring this post on her “Breakfast Eggs” feed in November 2014!

Here’s an easy, one-pot-to-clean way to get breakfast or brunch on the table. I’m always throwing things together in a pan and this morning’s turned out pretty derned good.

This is a simple recipe. Use the pretty multicolored potatoes like I did, or use any waxy potato (such as small red “new” potatoes).

I made 2 servings in a 10-inch pan. You could squeeze 3 or maybe even 4 servings out of a 12-inch pan.

I love when a meal you throw together turns out great! Enjoy.

One-Skillet Eggs with Potatoes and Kale

  • 2 tablespoons butter
  • 1/2 – 3/4 pounds waxy potatoes, such as red or fingerling, cut into bite sized pieces
  • 1/4 yellow onion, sliced thin
  • 2-3 cups kale, stems removed, chopped into small pieces
  • 3 eggs, beaten
  • 1/4 cup shredded cheddar cheese
  • 2 slices thick cut bacon
  • 1/4 teaspoon garlic powder
  • pepper, to taste

In a 10-inch skillet, heat the butter over medium-high heat. Add potatoes and garlic powder and cook 10-15 minutes, or until beginning to soften. Add onions and cook another 5 minutes. Pepper potatoes and onions to taste.

Reduce heat to medium. Move potatoes to one side and add bacon. Cook slowly for 10 minutes until crisp. Set on paper towels to drain.

Stir potato and onions, and add kale. Move potatoes to one side and slowly pour eggs (pan should be hot enough that the eggs begin to cook immediately and don’t mix too much with the potatoes). Top with cheese. Scramble and cook until fluffy.

Serve half the eggs and potatoes with 1 slice of bacon. Enjoy!

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Gluten Free Spiced Pumpkin Bread

So it  may not feel very much like fall here in Florida yet…but who says I can’t crank up the a/c, light some festive candles and bake pumpkin bread?

That’s exactly what I did.

This delicious bread is moist and fragrant. I love to toast thick slices and slather them with butter or cream cheese, with a sprinkling of cinnamon for breakfast.

You’ll never know it’s gluten free, either. Any all-purpose gluten free flour will work, but I have the most luck across the most recipes with Better Batter flours (no, they don’t pay me to say that).

As with all converted baking recipes, weighing out the flour will produce the best results, so I give you the measurements in ounces (measure with a cup at your own risk – too much flour and the bread will be rubbery and dense). If you don’t need to eat gluten free, use 1 2/3 cups regular flour and it will come out just the same.

We love pecans in this bread, but walnuts would be divine too.

I just love this time of year, don’t you?

Pumpkin bread

Gluten Free Spiced Pumpkin Bread

  • 1 stick unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 6.65 ounces gluten free flour (1 2/3 cups)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups canned pumpkin pureé (buy a 12 ounce can)
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup water

Preheat oven to 350°F.

Thoroughly butter and flour a 9-inch loaf pan. Set aside.

Using a stand or hand mixer, cream the butter and sugar on high. Add the eggs one at a time until combined. Turn off mixer.

Combine the dry ingredients (flour through salt) in a bowl, with mixer on medium speed, add half the flour mix. Pour in the water and then the other half of the flour. Mix until creamy.

Add in the pumpkin and beat until combined. Reduce mixer speed to low and stir in nuts.

Pour the mix into the pan and bake for 1 hour. Bread is done when it is no longer jiggly and a toothpick inserted in the center comes out clean. Let cool in pan 15 minutes, then turn out onto a rack to cool completely. Store wrapped in plastic, in an airtight container. Eat warm, or toast topped with butter or cream cheese and cinnamon. Enjoy!


Sausage & Poached Egg Yolk with Basil & Feta

Try this easy and delicious dish for breakfast or brunch!

Feta isn’t just for topping – it melts nicely in the pan and helps everything stick together.

You can use any ground meat you like – I used pork sausage, but try ground turkey or even beef if that’s what you have.

Fresh basil and a runny poached egg leave only one element left – what to put it on?

Try a multigrain or french baguette, sliced in half and toasted with a little butter. Udi’s Millet-Chia bread is a delicious gluten free option. So good!

Sausage & Poached Egg Yolk with Basil & Feta

  • 1/2 small green bell pepper, sliced thin
  • 1/4 cup thinly sliced red onion
  • 1/2 cup ground sausage
  • 1/4 cup crumbled feta
  • 4-5 fresh basil leaves, torn
  • 1 tablespoon butter
  • crusty bread, toasted with butter
  • 2 eggs, yolks separated from whites
  • pepper to taste

Heat the butter in a small skillet. Add green pepper, onion, and sausage. Cook over medium heat 5 minutes or until meat is cooked through and the vegetables are soft. Stir in feta.

Place toasted bread on 2 plates and divide the meat and vegetable mixture evenly between them.

Boil 2 quarts water. Carefully drop one yolk at a time into the water, waiting 30 seconds before adding the second yolk so they don’t stick together. Boil 1 minute, and remove with a slotted spoon. Place on top of meat and sprinkle with basil leaves and a little freshly ground pepper.

Add hot sauce if you like! Enjoy!


Hash Brown Birds’ Nests & Eggs

Here’s a great breakfast or brunch recipe idea. Build on it with your own ingredients!

I was leafing through Eating Well magazine and came across a hash brown/egg recipe that inspired me to create my own version with the ingredients I already had.

The potatoes do take some time to crisp up. Just leave them to cook, letting most of the moisture evaporate. Using a spatula to turn them (instead of just pushing them around in the pan with a wooden spoon) will help them brown and hold together for when you form the “nests” for the eggs.

Cook the egg until just set for a bit of runny yolk to dip your potatoes in. Mmmm. Add mimosas or bloody Marys and I’m coming to your house for brunch!

2014-09-13 10.24.42

Hash Brown Birds' Nests & Eggs

Recipe inspired by Eating Well, Sept-Oct 2014 issue

  • 2 cups frozen hash brown potatoes
  • 2 eggs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 1/2 tablespoons butter
  • salt and pepper, to taste
  • scallions and hot sauce, for garnish
  • shredded cheese, if desired

Preheat the broiler on high.

In a medium nonstick pan, melt the butter over medium-high heat. Add the hash brown potatoes, garlic powder and onion powder. Salt to taste.

Spread the hash evenly in the pan and continue to cook on medium-high about 10 minutes. Use a spatula to occasionally turn over until the potatoes are lightly browned and beginning to get crispy. Turn off heat.

Divide the hash evenly in the pan, forming into two “nests”. Make a hole in the center of each and crack an egg there.

Place the pan in the preheated oven and broil on the second-from-top rack until egg yolk is soft-set, about 1-2 minutes.

Remove immediately and top with cheese if desired. Sprinkle with pepper and scallions. Use a spatula to transfer to plates and enjoy!