Green Veggie Scramble
When it comes to breakfast, I’m more of a salty foods person than sweet. This usually means some kind of eggs, so I decided to throw together a scramble instead of heading for the more usual eggs and toast. This green scramble is packed with protein and vitamins, not to mention delicious. This is very easy to make, and only takes 5 minutes to cook from prep to plate. Besides breakfast, this can also make a good lunch or dinner. This recipe is naturally gluten free.
GREEN VEGGIE SCRAMBLE
- 2 eggs [can substitute a similar amount of egg whites or egg beaters]
- splash of non fat milk [optional]
- a handful spinach, rinsed & roughly cut or torn
- 1 green onion, minced
- half an avocado, sliced
- salt and pepper to taste
- Crack eggs into a bowl, add milk and whisk together.
- Place small pan on the stove at medium-low heat.
- Scramble eggs together; when the eggs are almost done cooking, mix in spinach and green onion.
- When eggs are cooked, put on a plate and top with avocado, salt, and pepper. [feel free to add in cheese or other vegetables, such as zucchini or leeks]
Asparagus Bacon Hash
This meal is a one pan kind of dish, which makes it perfect for a simple breakfast, brunch, or dinner. It’s a fairly well rounded dish, with vegetables, carbs, and meat. Because it’s also very versatile, you can easily add in or change around different vegetables or seasonings. I made it for brunch and topped it with an egg, but it would also go well with tofu, chicken, etc. I came across a similar dish on Smitten Kitchen and just changed a couple things around. This recipe is also naturally gluten free, and if made without bacon is also vegan.
ASPARAGUS BACON HASH
- 6-8 pieces of bacon, sliced into small pieces
- 1 lb of Yukon gold potatoes, cut into 1/2 inch cubes
- 1 small yellow onion, diced small
- 1/2 lb asparagus, cut into 1 inch pieces
- extra virgin olive oil
- salt & pepper to taste
- Put bacon in a large pan over medium heat. Cook bacon until it’s crispy and dark in color. Remove bacon from the pan and drain on a paper towel. Leave the heat on and the bacon renderings in the pan. Add 1 tablespoon of olive oil; if you skipped the bacon add 2 tablespoons of olive oil.
- Add the potatoes to the pan and season with salt and pepper. Let them sit for a couple minutes, to brown underneath. Flip them, then let them brown again for a couple minutes.
- When the potatoes are about 3/4 as crispy and browned as you want them, add in the onion.
- Cook for another 5 minutes or so or until the onion is soft and had color. Add the asparagus and cover the pan. Cook for 5-8 minutes or until cooked.
- Take off the lid then add the bacon back into the pan. Add additional seasoning if needed.
Bagel Breakfast Sandwich
I am a big believer in breakfast. You don’t have to have a big, involved breakfast everyday, but I think it’s always worth eating something before you start the day, whatever you may be doing. So on the days where I have time to make a nice breakfast, I will because I never regret it. This sandwich is a kind of breakfast BLT, with some eggs thrown in, but as is often the case, feel free to change out some veggie sausage for bacon, or add in some cheese or grilled zucchini, etc. This breakfast is gluten free, as long as you put it all on a gluten free bagel or bread.
BAGEL BREAKFAST SANDWICH
makes one sandwich
- 1 bagel
- 2 eggs
- 1 splash of nonfat milk [optional]
- 2 pieces of bacon
- 1 handful of baby spinach, rinsed
- salt & pepper to taste
[for those gluten free: choose a gluten free bagel or bread option]
- Cut bagel in half and toast to your liking.
- Put bacon in skillet on medium heat, turn pieces over every minute until cooked. I like my bacon extra crispy, so it took about 8 minutes. When bacon is done, place on a paper towel to cool.
- Crack eggs into small bowl and add a splash of milk. Whisk together until combined, then pour into another skillet on medium-low to medium and scramble them together.
- Take bagel out of toaster, add layer of spinach, then bacon, and top with eggs, adding salt and pepper to your liking.
Polenta Benedict with Sun-Dried Tomato Hollandaise
Every Mother’s Day, my sister and I always make our mom breakfast in bed. We still do it partly because of tradition and also because none of us want to wait a couple hours for breakfast on one of the busiest restaurant days of the year. But, I found inspiration for breakfast this year from a restaurant in La Jolla called The Counter, which has amazing breakfast & brunch. For some reason, the idea of a Polenta Benedict had never crossed my mind before, after I tired it, I fell in love. I served this with hash browns with spinach, which turned out to be a delicious pairing. Even though the high volume of layers may seem like a lot, the hardest part of this is making the sauce. This recipe is naturally gluten free. Love you mom!
POLENTA BENEDICT WITH SUN-DRIED TOMATO HOLLANDAISE
makes 4 servings, or 8 Benedicts
- 8 eggs
- 2 medium tomatoes, sliced
- 8 pieces of bacon
- a handful of loose leaf lettuce
- 4 tablespoons extra-virgin olive oil
- 1 roll of polenta [18 oz], sliced
- 1/2 of a 8.5 oz jar of sundried tomatoes + juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1/2 tsp dry mustard
- 2/3 cup evaporated fat-free milk
- 2 tablespoons egg substitute / reddiegg
- 2 teaspoons butter with olive oil
- 2 1/2 tablespoons lemon juice
- 1/8 teaspoon salt
- fat-free half & half as needed
First, the Hollandaise
- Pour sun-dried tomatoes and juice into a food processor or blender and blend until smooth.
- Combine cornstarch and mustard in small bowl.
- With a whisk, gradually add in milk and egg substitute.
- Melt butter in a saucepan. Pour cornstarch and milk mixture into the saucepan and mix well.
- Add in lemon juice and salt, then cook over medium-low heat until sauce thickens.
- Add sun-dried tomato mixture into sauce and mix. If the sauce has become too thick, add fat-free half & half until you reach desired consistency.
Now, the other ingredients
- Cook bacon in pan, slice tomato, and rinse lettuce. Cook eggs in desired way, I poached the eggs.
- Slice polenta into discs 1 inch thick.
- Add 2 tablespoons olive oil to a skillet and place on medium heat. Add four slices of polenta and cook 3 minutes on each side. Repeat for other four slices of polenta.
- Place 2 pieces of polenta on each plate. Next add bacon, then tomato slices. Place eggs on tomato, then top with sun-dried tomato Hollandaise and lettuce.
Fried Egg and Mushroom Sandwich
Eggs are excellent because they are so versatile, perfect for breakfast, lunch or dinner, when paired with the right ingredients. This recipe would work great for almost any meal, and could also work well with a couple different additions, ie. a cheese, or substitutions, ie. spinach instead of lettuce. This can also be very easily made gluten free - details below.
FRIED EGG & MUSHROOM SANDWICH
makes 1 sandwich
- 1 egg
- 3 crimini mushrooms
- 1 teaspoon olive oil
- handful of baby lettuce leaves
- 1 large slice sourdough bread
- salt & pepper to taste
[to make gluten free: use a gluten free bread instead of sourdough]
- Cut slice of bread in half and toast.
- Rinse off lettuce leaves.
- Slice mushrooms and add to nonstick skillet with olive oil and a sprinkle of salt and pepper. Turn stove on medium to medium-low heat and cook for 5-7 minutes or until mushrooms have gained a darker color.
- Take toast out of toaster, place lettuce on piece of toast, and the mushrooms on the lettuce.
- In the pan you used to cook the mushrooms, fry one egg to your liking - I cooked mine over easy.
- Add egg to the top of the sandwich and top with salt and pepper.