The Perfect Hard Boiled Egg. Every Time.

For all of my American friends out there, I hope everyone had a happy and safe 4th of July :o)  Filled with friends, family, and most importantly FOOD.

Holidays are the best excuse to indulge.  I am not judging.  BBQs and potlucks are my jam.  But I feel that my friends are constantly fighting the battle of healthy lifestyle choices and “cheat days”.  I really hate that phrase “cheat days.”  I do not think people should feel guilty about what they eat.  Life is always about balance.  The yin and the yang.  Food and nutrition also have that balance.  I try to eat healthier 75% of the time, work out at least 5 days/week, and enjoy my days off from the gym, as well as the guiltier foodie pleasures in life :)

Do I have it all figured out?  No.  But this past year I have become happier and more confident about my nutrition for the first time in my life.  One of my girlfriends mentioned to me that she hates how society thinks it’s okay shame fit people, when it would be wrong to fat shame.  I think that statement is so true.

So where do hard boiled eggs come into play?  Simply put they are one of my favorite snacks.

Protein-packed. Quick. Portable.

Hardboiled Egg

I buy two containers of eggs at the store each week and boil one for snacking on throughout the week.  I eat ~2 hard boiled eggs every day!  I tend to eat only a portion of the egg yolk because I am not too hot on the texture, but the entire egg is good for you :)  Whether you have it by itself, as a side, in a salad, or doused in stone ground mustard (my favorite way to enjoy a hard boiled egg)… your body will be happy!

For more fun facts the health benefits of hard boiled eggs visit right here!

For my ladies and gentleman feeling guilty about the food you ate this past weekend.  STOP.  Move forward.  Buy some eggs ;)

Hardboiled Egg

As always,

Bon Appeteek

Prep time: 1 minute
Cook time: 15-20 minutes
Servings: 12 eggs

The Players: 

Dozen large eggs (I use cage free eggs)
Water
1 t salt

The Rules: 

  1. Place eggs in a large stock pot.  Add water to stock pot until eggs are fully submerged and ~1/2 inch of water is above the eggs.  Add salt.
  2. Over high heat, bring water to a boil.  Place lid on pot and remove from burner. Set aside for 15 minutes.
  3. After 15 minutes, run the eggs under cold water until cool to touch.  Store in the refrigerator or peel eggs ahead of time and store in air-tight containers in refrigerator.
  4. To peel the eggs: With your palm, press firmly against the egg on a flat surface and break the shell in multiple places while rolling around.  Run under cold water and remove pieces of the shell.

Mediterranean Tortilla Española: Crustless Quiche

Mediterranean Tortilla Española: Crustless Quiche

Okay this is an “everything but the kitchen sink” recipe.  Whenever I am leaving town for a while I think of a new creative way to use up all the produce that could go bad.  I grew up in a family that was very mindful of wasting food–so no morsel is left behind or left to rot while we are out of town.

Mediterranean Tortilla Española: Crustless Quiche

A quiche is a great way to throw veggies, meat, eggs, milk/cream and cheese together.  I feel that quiche is more than a brunch kind of meal.  It is hearty enough to be enjoyed for breakfast, lunch, and dinner.  Which is just what we did tonight–quiche me baby!  Too far??  I hope not.

Mediterranean Tortilla Española: Crustless QuicheBecause why wouldn’t I take pictures of glorious bacon?

I decided to make a crustless quiche to save on the carbs and fat that normally come with the buttery crust you expect.  After all I am putting potatoes, cream, and cheese in this little gem so I don’t think the crust will be missed.  Alternatively, I have also used phyllo dough for my quiche crusts.  This is a great crust substitute, especially if you love a flaky, crunchy crust!

Mediterranean Tortilla Española: Crustless Quiche

Look at that veggie-loaded, custardy goodness. 

Tortilla Española translated Spanish omelet is an item found on the majority of menus in Spain.  It is a traditional “tapa” or small plate.  The classic tortilla española is a combination of onion, potatoes, eggs, spices, and oil.  It is a fluffy omelet-like consistency.

Mediterranean Tortilla Española: Crustless Quiche

Are you putting two and two together yet?  Oh yes… I decided why not combine my love for all things Spanish, especially tapas, and my love for quiche?  VOILA a mediterranean tortilla española.  I went with the adjective “mediterranean” since the key ingredients, other than the potatoes and eggs, were goat cheese, spinach, and tomatoes.

Mediterranean Tortilla Española: Crustless Quiche

A dollop of some home-made curry ketchup, maybe hot sauce, or even sour cream?  Boom. Happy taste buds. 

Honestly, you can add whatever veggies, meat, or cheese you have on hand, even substitute milk for heavy cream…this is the beauty of quiche!  Dare I say olé?

As always,

Bon Appeteek

Prep time: 20 minutes
Bake time: 45 minutes
Servings: 6-8

The Players: 

4 pieces of turkey bacon
1 T extra virgin olive oil
1/2 C diced yellow onion
1 green bell pepper, diced
1 russet potato, peeled and diced
5 oz fresh spinach
3 roma tomatoes
4 large eggs
4 egg whites (alternatively 3/4 C egg white beaters)
1/2 C heavy whipping cream
1 C shredded cheese (I used a mix of crumbled goat cheese and italian blend)
1/2 t red pepper flakes
salt and pepper to taste

The Rules: 

  1. Preheat oven to 400 F and spray 9×13 pan with non-stick cooking spray.
  2. In a medium-size skilled, over medium-high heat cook the turkey bacon according to instructions on package.
  3. While the bacon is cooking, place the the diced potato in a microwave-safe dish, add 2 T water, cover with plastic wrap and microwave for 4 minutes.  This will allow the potatoes to get tender.
  4. Remove the bacon from the skillet and set aside.  Add oil, onion, pepper, and mushrooms to the skillet.  Cook for 3-5 minutes until the onion is translucent.
  5. Add the microwaved diced potatoes (drain excess water) and fresh spinach to the skillet.  stir and place lid on pan, cook an additional 3-5 minutes until spinach has wilted.  Remove from heat and allow to cool for ~10 minutes.
  6. While the veggies are cooling, dice two of the roma tomatoes and slice the third tomato into 1/4-inch pieces.  Set aside.
  7. Once the bacon has cooled, chop it into small pieces (similar in size to diced tomato and onion).  Set aside.
  8. Crack the eggs into a medium-sized mixing bowl, add the egg whites and heavy cream, whisk until well-combined.  Then add the diced tomatoes, shredded cheese, crumbled bacon, red pepper flakes, salt, and pepper.  Whisk to combine.
  9. Spread the warm (slightly cooled) potato veggie mixture on the bottom of the pan.  Then pour the egg mixture evenly on top.  Decoratively place the remaining tomato slices on top of the egg mixture.
  10. Place in the preheated oven and reduce heat to 350 F, bake for 45 minutes.
  11. Remove from oven and allow to cool for 10 minutes before serving.

The ULTIMATE Breakfast Sammy  

DSC_0833

Okay let’s talk about breakfast sammies.

For starters, they are AMAZING. They are EASY to throw together. You do NOT need to pay a small fortune to make a damn delicious breakfast sammy at home.

Are you sold on the idea of re-creating some of your favorite breakfast sandwiches at home? The recipe I have below is for my ideal breakfast sandwich. Obviously everyone has different must-haves and that is the great thing about this breakfast dish you can customize it to different people’s palettes or to whatever you scrounge up in the refrigerator.

To make the ultimate breakfast sandwich you have to start with a great foundation—the bread. I cannot get enough of rustic bread so I tend to grab ciabatta rolls. Next is the secret to my sammy, are you ready for this? After I toast the bread in the oven, I rub a garlic clove into the crust. The garlic melts into the mayo you smother on top and forms a garlic aioli –type flavor and really boosts this sandwich to a different level. You are welcome in advance for this life-changing foodie tip.

The ULTIMATE Breakfast Sammy   

Then it comes down to the fixins’ –I have a LOVE-LOVE relationship with bacon and avocado. Any salad or sandwich can and SHOULD have bacon, cheese, and avocado on it. No questions from my official taste-tester on this matter either. Andrew would love me more if I was a human avocado (sorry for the weird visual). I also like to sauté up whatever veggies I have on hand (peppers and onions are a must) and serve my eggs over-easy, but you can make them however you prefer.

The ULTIMATE Breakfast Sammy   

Seriously, I don’t even know why you’re still reading this post. Go make the ULTIMATE breakfast sammy and start or end your day on a high note. Yep, I am an advocate of brinner (breakfast for dinner for you folks that have not tried it yet).

P.s. this is not the cleanest breakfast ever, but you will be thankful that you can lick those fingers clean after your last bite of the sammy ;)

The ULTIMATE Breakfast Sammy   

As always,

Bon Appeteek

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2

The Players:

2 ciabatta rolls
2 garlic cloves, peeled
2 t mayonaise
2 T diced, sun-dried tomatoes in oil
1/2 avocado, sliced
2 eggs
2 slices bacon (I use turkey bacon)
1/4 C red onion, sliced
1/4 C green bell pepper, sliced
1/4 C red bell pepper, sliced
2 slices of cheese (I use gruyere)

The Rules:

  1. Preheat your oven onto the low broil setting.
  2. In a medium-size sauté pan, over medium-high cook the bacon as directed on the package. Remove bacon from the pan onto plate lined with paper towel.
  3. In the same pan, sauté onion and pepper in bacon fat until onion is translucent (~3-5 minutes).  Set the veggies aside.
  4. Slice the ciabatta rolls in half, length-wise.  Place them face up in the oven (directly on the rack).  Bake until golden brown (~3 minutes).
  5. While the ciabatta is toasting, in a small non-stick pan or omelet pan, over medium heat, crack your eggs. (Note: if you are not comfortable cracking the egg directly into the pan, you can crack it over a flat plate and then slide the egg into the pan).
  6. Cook the eggs until the egg-white is solid (~3 minutes), using a spatula or large spoon flip the egg over, taking care not to break the yolk.  Remove the pan from the heat.  (Note: this will allow the egg yolk to stay runny)
  7. Remove the bread from the oven, rub the garlic on the inside face of each roll.
  8. To assemble the sammy: spread mayonnaise on the inside face of each roll, spoon sun-dried tomatoes onto one half of each roll, add sauteed veggies on top of tomatoes, then add piece of bacon, add egg, and top with slice of cheese.  To the other ciabatta roll half spread avocado.
  9. Place the halves with the egg and cheese back in the oven (high broil setting) on a baking sheet until the cheese melts (~2 minutes).
  10. Remove the open-faced sammy from the oven and top with the other half of roll, containing avocado.  ENJOY this yummy toasted, eggy perfection.