Herbed Slow Scrambled Eggs

INGREDIENTS

• 1 tablespoon butter
• 2 eggs
• Kosher salt & fresh ground pepper to taste
• 1 tablespoon fresh curly parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon green onions, finely chopped
• 1 - 2 tablespoons shredded Monterey Jack cheese

DIRECTIONS

1. Melt butter in a small skillet over low to medium heat, making sure it covers the bottom and sides
2. Add parsley, dill and green onions to melting butter - cook, stirring often about 2 minutes to really bring out the flavor of the herbs
3. Crack eggs into a small bowl, add salt & pepper, beat well and then add to the pan with the herbs
4. Cook slowly, stirring often making sure the eggs don’t stick to the bottom
5. When the eggs are about halfway done, add cheese - continue stirring until eggs are cooked through but still creamy
6. Serve

WATCH ME MAKE THIS

---

Green Onion Matzo Brei

A Passover ‘must-have’, paired with my favorite vegetable ‘must-have’.

Serves 1 - maybe 2

INGREDIENTS

• 2 sheets matzo
• Butter
• 1 bunch green onions, white & light green parts only, chopped
• 2 eggs
• Kosher salt, duh & fresh ground pepper

DIRECTIONS

1. Break matzo sheets into thirds and cover with very hot water for about 30 seconds then drain well
2. Melt a tablespoon of the butter in large non-stick pan and add green onions, cook on low heat about 3 minutes
3. Beat eggs in a large bowl, add salt & pepper and the softened matzo - breaking up the matzo into smaller bite-sized pieces
4. Stir matzo with eggs well and add to the plan with the green onions
5. Cook over low/medium heat until lightly golden on one side, then flip and cook the other side
6. Remove to a plate and serve

WATCH ME MAKE THIS

Hash Brown Egg Cups

Thank you Jacob from just outside Flagstaff, AZ for this simple but great breakfast idea.  Btw, you could easily make the cups the day before, then just fill and bake when you need them.

INGREDIENTS

• 10 oz premade uncooked hash browns
• 1/3 cup Monterey jack cheese
• Salt & pepper to taste
• Hot sauce
• 6 eggs

DIRECTIONS

1. Preheat oven to 425
2. Combine hash browns and cheese in a large bowl - mix well to combine
3. Spray 6 muffins cups with cooking spray and press potato mixture into each cup – making sure to press against the sides and bottom
4. Bake for 25 minutes until golden and getting crispy
5. Remove from oven and turn oven down to 350
6. Put a few shakes of hot sauce in the bottom of each cup, crack an egg into each and season tops with salt & pepper
7. Bake 10-15 minutes or until white is set and yolk still a bit runny

WATCH ME MAKE THIS  

---

Garden Dill Slow Scrambled Eggs

Serves: 1
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

The Finlandia creamy gourmet cheese makes this ridiculous – and I mean that in the best way possible. 

INGREDIENTS

• 1 tablespoon Finlandia butter
• 2 eggs
• Kosher salt & fresh ground pepper
• 1 ½ tablespoons Finlandia Garden Dill Creamy Gourmet Cheese

DIRECTIONS

1. Melt butter in a small skillet over low to medium heat, making sure it covers the bottom and sides
2. Crack the eggs in a small bowl, add salt & pepper, beat well and then add to the pan
3. Cook slowly, stirring often making sure the eggs don’t stick to the pan
4. When the eggs are about halfway done, add Finlandia Garden Dill Cheese and continue stirring until eggs are cooked though but still creamy
5. Serve.

---

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

---

Slow Scrambled Eggs

Serves one

The key here is super low heat – after you cook the vegetables you turn it way down, add the eggs and take your time. 

INGREDIENTS

• Olive oil & butter
• ½ cup uncooked diced vegetables: onions, bell peppers, mushrooms - anything you like
• 2 eggs
• 2 tablespoons Monterey jack cheese, shredded
• Kosher salt & fresh ground pepper

DIRECTIONS

1. Add 1 teaspoon each olive oil and butter to a non-stick pan, let butter melt and then add veggies
2. Cook over medium high heat, stirring often until softened - about 4 minutes then turn heat to low
3. Beat eggs in a small bowl, stir in cheese then add salt & pepper – mix well
4. Add a little more butter to the veggies in the pan, let melt and make sure all sides are coated
5. Add beaten eggs & cheese – and using a spatula (preferably a soft one) and stirring often, stir the egg mixture until cooked, but not dry. The low heat should make this possible but can take a solid 5 minutes or more if the heat is low enough
6. Serve, eat, repeat

Orzo Carbonara

Makes 4 servings

INGREDIENTS

• 1/2 pound bacon, diced
• 1/2 pound orzo
• 1 pound asparagus, cut into 1 inch lengths
• 1 clove garlic, minced
• 1 egg yolk
• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese plus extra for serving
• Kosher salt & freshly ground pepper

DIRECTIONS

1. Cook bacon in a large skillet until just getting crispy, remove all but 2 tablespoons of oil and turn off heat
2. Boil large pot of water and add orzo cook 8 minutes and after 4 minutes of cooking, add asparagus to cooking orzo
3. While it cooks, beat egg in a bowl and stir in cream
4. When orzo is done, drain but reserve 1 cup of the water
5. Add drained orzo and asparagus to the pan with bacon, and heat on medium until warmed through
6. Add garlic, and stir through until very fragrant - about 45 seconds, turn off heat
7. Stir in beaten egg/cream and 1/2 cup of the cheese - season with Kosher salt and lots of black pepper
8. Mix well and add as much reserved pasta water to make it creamy
9. Serve with extra Parmesan

WATCH ME MAKE THIS

Egg, Bacon and Hash Brown Taco

This was created when I opened the fridge and thought... "what the hell am I gonna make, and what can I use up?". I love leftovers.

Makes 2

INGREDIENTS

• 2 eggs, whisked
• 4 bacon strips, chopped (keep fat)
• 1 cup hash browns
• 2 teaspoons Adobo sauce
• 2 tablespoons sour cream
• 2 appetizer size corn tortillas

DIRECTIONS

1. In medium skillet, medium heat cook bacon until little crispy, set bacon aside, keep 2 tablespoons of fat in skillet
2. Add hash browns to skillet, cook on medium heat for 2 minutes
3. Cook scrambled egg separately
4. Warm the tortillas
5. Build: tortilla, sour cream, drizzle Adobo sauce, egg, hash brown and bacon

WATCH ME MAKE THIS

Shiitake & Leek Benedict

No ham?  No bacon?  No chorizo?  Nope, none of that.  Just amazing sauteed shiitakes and leeks with a ridiculously good chive hollandaise.  And don't forget...to take the pressure off you for having to make perfect poached eggs at the last minute, you can always make 'em in advance (like the day before even) put them in an ice bath to stop the cooking, then simply store in cold water in the fridge.  Then slip them into simmering water for about a minute to serve.  Yes, I am here for you. 

Makes 4 poached eggs

INGREDIENTS

• 3/4 pound shiitake mushrooms, stems removed and tops sliced thin
• 1 large leek, white & light green only part sliced lengthwise, then into thin half-rounds
• 2 tablespoons olive oli
• 3 tablespoons butter
• Kosher & fresh ground pepper

Blender Hollandaise

• 1/4 cup chives, super finely chopped
• 4 poached eggs
• 2 English Muffins or whatever break-like product your heart desires - I used a great flat bread and it was effing perfect (just sayin)

DIRECTIONS

1. Put shiitakes and leeks in a pan with the olive oil and butter - cook over medium heat until beautifully softened, 7-10 minutes and season to taste with salt & pepper
2. While they cook, make the Hollandaise, and when it's done throw in the chopped chives and blend another 15 seconds - keep warm
3. Poach the eggs, and toast your bread product
4. Serve by topping bread with the leek mixture, topping with an egg and adding the hollandaise - but then you already knew that, right?

WATCH ME MAKE THIS

Crispy rice pancake & eggs

Sometimes you gotta go with what you've got - and when it turns out, it's wonderful. I made it for breakfast, if you love Loco Moco this is a close cousin.

INGREDIENTS

• egg
• 1 cup cooked white rice, chilled
• 10 crimini mushrooms, sliced
• 1/2 small red onion, diced
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 teaspoon Worcestershire sauce  
• Pinch kosher salt
• Few grinds black pepper
• 2 tablespoons cornstarch

DIRECTIONS

1. In small pot on medium heat, add chicken broth, Worcestershire sauce and season
2. mix cornstarch with few tablespoon of cold water to make paste, then add to broth, cook 5 minutes
3. preheat hot skillet, add oil, mushrooms and onion, cook 2 minutes
4. add rice to skillet, mix, then flatten forming a pancake, cook 1-2 minutes each side
5. cook egg over easy
6. layer pancake, egg, season add gravy

WATCH ME MAKE THIS... 

Poached Eggs

Makes 1

My final meal would be anything that had a poached egg on it. Period. Enough said.

Ingredients

• 1 egg
• 1 1/2 tablespoon White vinegar

Directions

1. Bring at least 5-6 inches of water to a simmer - not boiling, but just before (180-190 degrees)
2. Add a tablespoon of vinegar and stir to mix - the vinegar helps pull the egg whites together
3. Crack an egg into a small cup
4. Then using a large spoon, swirl simmering water (to create a mini vortex) then gently slip the egg into the center of the swirl - the egg white will slowly come together
5. Using a slotted spoon check the egg after about 3 minutes - the white should be set and the yolk runny
6. Remove, drain on a cloth or paper towel and use

WATCH ME COOK THIS

Salami omelet

This was love at first sight!  

Serves 2-4

INGREDIENTS

• 3 eggs
• 25 thin salami slices (I used chili and fennel flavor)
• 3 tablespoons, finely diced salami
• 1 green pepper, finely diced
• 1/4 cup sour cream
• freshly ground black pepper

DIRECTIONS

1. In a small skillet on medium, brown diced salami and pepper, keep to one side
2. At same time, in another medium skillet, brown the remaining green pepper and sliced salami
3. Beat eggs, pour into the skillet with sliced salami and peppers, cook for 2 minutes on low/medium heat
4. Drop in the sour cream while still cooking and spread roughly over surface, cook until mostly set, then flip
5. Top with more sour cream and the diced salami and green peppers, fresh black pepper

WATCH SAM MAKE THIS >>>

View fullsize

VEGETABLE BENEDICT WITH SRIRACHA HOLLANDAISE

Serves 2

You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.

INGREDIENTS

• 1 large green heirloom tomato, thickly sliced
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 6oz fresh spinach
• pinch garlic powder
• 2 eggs
• 1 tablespoon vinegar 
• Challah Bread, thickly sliced

Hollandaise

• 3 egg yolks
• 1/2 lemon, juice
• 8 tablespoons melted butter
• 1-2 teaspoons Sriracha
• pinch Kosher salt 

DIRECTIONS

1. Preheat broiler to high
2. Simmer water in medium pan add vinegar 
3. Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes 
4. Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
5. In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
6. While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
7. Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!

(Faux) Ginger Creme Brûlée

Ok, here's the deal. Creme Brûlée is a pain in the ass to make - no doubt about it. My version is not a pain at all. It doesn't exactly replace the real thing - but it's pretty darn close.

Ingredients

• One 3.5 Kraft Vanilla Snack Pack Pudding, well chilled
• 3/4 teaspoon ground ginger
• Sugar

Directions

1. Mix pudding and ginger well in a small bowl
2. Fill a small ramekin about 2/3 full with pudding and smooth over the top, refrigerate at least 1 hour
3. Remove from fridge, sprinkle about a tablespoon of sugar evenly over the top
4. Using a plumbers torch or small culinary torch, burn the top to a golden brown
5. Refrigerate at least 15 minutes
6. Serve...knowing some of your friends will think you worked your ass off making it

WATCH HOW EASY IT IS TO MAKE... 

Pastrami Benedict

Serves 1

Just thinking about this is almost too much to handle.

Ingredients

• 2 eggs
• 1 English muffin, toasted
• 4 ounces thinly sliced pastrami
• 1/2 cup brown gravy, no need to make it - you can buy it
• 1 tablespoon prepared horseradish

Directions

1. Mix gravy and horseradish in small pot and warm through
2. Grill pastrami in non-stick pan over medium heat
3. Poach eggs
4. Toast English muffin
5. Place grilled pastrami on toasted English muffin, top with egg and spoon horseradish gravy over the top
6. Holy crap

Manedict

Serves 1

I love traditional the traditional eggs benedict, but sometimes you just want more. And this...is more. But just because it's called a MANedict, doesn't mean women can't have it - they can, and should.

Btw, if you don't want to deal with poaching eggs, it works great with simple fried eggs too.

Ingredients

• 2 eggs
• 1 bagel, toasted or grilled
• about 4 ounces leftover steak - thinly sliced
• 1/2 cup beef gravy
• 2 tablespoons Worcestershire sauce
• 2 small handfuls French fries, cooked and crispy

Directions

1. Poach eggs
2. While they cook, heat steak in a small non-stick pan
3. Build from the bottom up like this: bagel, steak, egg, fries, gravy
4. Who's the man...or woMAN now?

Turkey & Stuffing Benedict

Makes 1

I love traditional Eggs Benedict, but this made such a hit in our house it'll now be a regular breakfast item.

Ingredients

• 1/3-1/2 cup stuffing (cooked)
• 1 tablespoon butter
• Few slices cooked turkey
• One egg
• Turkey gravy

Directions

1. Shape stuffing into a 1/2 thick patty - about the size and shape of an English muffin - compact it well
2. Melt butter in a non-stick pan over medium heat and cook patty until crispy on both sides - about 2 minutes a side - just be gentle cuz it'll try to break apart on you
3. While it cooks, poach the egg and heat the turkey and gravy
4. Plate with stuffing patty on the bottom, the turkey, the poached egg and finally gravy over the top

Tamale Hash Baked Eggs

Serves 2-3

If you don't count the salt, pepper & oil - there are only 4 ingredients, and it's soooo damn good.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 beef tamales
• 3 eggs
• Salt and pepper
• 1/4 cup Mozzarella Cheese, shredded

Directions

1. Preheat oven to 400
2. Heat oven proof skillet on medium/high, add oil and cook onion until softened
3. Cut tamales into 1/2 inch size pieces and add to onions in pan
4. Mix together until heated through
5. Make 3 shallow indentations into the hash and crack an egg into each
6. Season the top of each egg with salt and pepper, then lightly scatter grated mozzarella over everything
7. Put the skillet and bake until whites are firm but the yolk still runny - about 10ish minutes max