Bacon, Cheddar & Kale Frittata

So a couple of months ago I discovered the frittata. Oh, and what a delicious discovery it was!

It also opened the door of my imagination to a whole world of possible frittatas. How easy would it be to swap out the asparagus for some other vegetable? The Gruyere for a different delectable cheese?

Then I woke up one morning fantasizing about the combination of quality bacon with some sauteed kale (both of which happened to be hanging around in our fridge). Let me tell you, it was a winning idea.

I mean really, how can you possibly err when you saute kale and onions in bacon fat? And toss in some unbelievably bright farm fresh eggs. And Tillamook cheddar. I mean, really.

Bacon, Cheddar & Kale Frittata

(printable version)

inspired by Tracy's Culinary Adventures

serves 6

12 large eggs

3 TB half & half

1/2 tsp salt

1/4 tsp black pepper

4 slices bacon

1/2 medium onion, diced

4 cups chopped kale

1/2-1 cup shredded cheddar cheese, depending on preference

Preheat oven to 400.

In a medium bowl, whisk together eggs, half & half, salt and pepper until combined.

In a non-stick, oven safe skillet, cook bacon over medium heat until crisp. Remove and drain on paper towels. Reserve about 1 TB of bacon grease in pan. When drained, chop or crumble bacon and set aside.

Add onions and saute 1-2 min. Add kale and continue sauteing until kale is wilted, about 3-4 min.

Stir cheese and bacon into egg mixture. Pour egg mixture into the skillet with the onions and kale and cook, using a rubber spatula to stir and scrape the bottom. Large curds will begin to form after about 2 min. but the eggs should still be quite wet. Shake the skillet to distribute eggs evenly then allow to cook for 30 seconds without stirring- this will set the bottom.

Transfer the skillet to the oven and bake about 10 min. If the frittata is set but just slightly wet and runny when you cut into it, it is done. 

Remove from oven and let stand 5 min. Loosen edges with spatula, then slide it out of the pan, cut into wedges and serve.

Asparagus, Bacon & Gruyere Frittata

I had an amazing revelation this past week.

There is an egg pie sort of thingy that is fantastically delicious that you don't have to make a crust for and comes together in a matter of minutes!

Maybe to you this is old news, but I just made my first frittata and am basking in the enjoyment of it!

I absolutely love quiche, but I rarely make them because not only are they fattening (hello, pie crust!) but they are somewhat labor intensive (hello again, pie crust!) and they take a long time to bake! Beautiful and delicious for special occasions, but not really an every day or even every week kind of thing, you know?

I trust you do.

So, all that to say- frittata is quiche's low maintenance cousin!

On a side note, my spell check is at it again. This time it wants to change "frittata" to "irritation". Oh, yes, let's serve up a little irritation for breakfast! Sounds delightful, doesn't it?

"What's on the menu, honey?"

"Oh, just a little asparagus, bacon and Gruyere irritation, dear!"

Way to get my man to the table, spell check.

But...back to the FRITTATA...

Not only is it pleasing to your nostrils as you saute the asparagus, bacon and shallots, but also to your eyes- vibrant yellow eggs dotted with spring green asparagus and crisp bacon. Oh! and don't forget your taste buds! One of the most delightful things about this bright dish is the way the Gruyere stays in little gooey pockets, spilling forth melty goodness in each bite!

Whether you choose to serve your frittata for a holiday, a weekend brunch or a quick weeknight dinner, let's just say that it will get your man, or your family, or your company, or the president of the United States to your table much quicker than any "irritation" would.

Asparagus, Bacon & Gruyere Frittata

(printable version)

adapted from Tracy's Culinary Adventures

serves about 6

12 lg. eggs

3 TB half and half

1/2 tsp salt

1/4 tsp pepper

2 tsp olive oil

1/2 lb. asparagus, trimmed and cut on the bias into 1/4 in. pieces

6 slices bacon, chopped

1 shallot, minced

3 oz. Gruyere cheese, cut into 1/4 in. cubes

Preheat your oven to 400.

In a medium bowl, whisk together the egg, half and half, salt and pepper until completely combined.

Set a 12 in. nonstick, oven safe skillet over medium heat. Add the oil and when hot, throw in the asparagus and bacon. Cook, stirring occasionally, until the asparagus has lightly browned and is nearly tender, about 3 minutes. Add the shallot and cook just until slightly softened, about 2 minutes.

Add the cubes of cheese to the egg mixture and stir. Pour egg mixture into the skillet with the asparagus, bacon and shallot and cook, using a rubber spatula to stir and scrape the bottom. Large curds will begin to form after about 2 minutes, but the eggs should still be quite wet. Shake the skillet to distribute the eggs evenly and allow to cook for 30 sec. without stirring- this will set the bottom.

Transfer the skillet to the oven and cook until the frittata puffs and the surface browns slightly, 10-12 min. Check for done-ness by cutting into the frittata with a paring knife. If the eggs are firm, but just slightly wet, it's ready. Pull the skillet from the oven and let stand for 5 min. Loosen edges with the rubber spatula, then slide the frittata out of the pan and onto a serving plate. Cut into wedges and serve.

The Ultimate Fried Egg Sandwich {a Guide}

I don't know about your family, but in mine the fried egg sandwich was the quintessential "go-to" lazy day comfort food dinner. I don't know what it is about a fried egg and a slab of cheddar slapped between two pieces of toasted bread, but it almost always sounds good. You can make it in about five minutes and I can just about guarantee you'll have the ingredients on hand.

The other thing that's awesome about this sandwich is that, much like any other sandwich, it's infinitely customizable. The only thing that must remain is the egg. Switch out everything else, but as long as you keep that egg you can label it a "fried egg sandwich".

Unless of course you scramble the egg. Then it would have to be a "scrambled egg sandwich" wouldn't it?

But, as my brother would say, I digress.

Hubby and I have been enjoying traditional fried egg sandwiches every Sunday night now for awhile. It is so nice to have a few routines thrown into your weekly menu- not only does it make it a little easier to plan meals, it gives us something sure to look forward to! For instance, our week looks like this:

Monday- who knows. This is Travis' day off, so we don't plan anything. Usually we eat out or make something easy at home.
Tuesday- normal, but I can plan something a little more complicated or time-intensive because I don't have afternoon or evening activities.
Wednesday- Soup of some kind in the winter, salads in the summer
Thursday- normal
Friday- pizza
Saturday- breakfast for dinner
Sunday- Fried egg sandwiches and smoothies

See? Just a little structure.

So back to Sunday. We usually aren't super hungry on Sundays because we have a late lunch and just spend the afternoon napping or doing lazy things, so a light supper of sandwiches and smoothies (I'll have to share my staple smoothie guidelines with you soon!) is just perfect.

The other day, though, we decided to go a little crazy on our sandwiches. You know, break out of the order and make some chaos in the kitchen? It was fun and the end result was amazing. Best fried egg sandwich ever.

I want to share it with you, not because it's an amazing recipe you need to follow step by step, but because I want to give your imagination a springboard to create your own fried egg masterpiece!

But seriously, if you wanted to recreate this sandwich exactly as we made it, you really would be making a wise move.

Because it is incredibly yummy. Yum-tastic. Even.

But you knew that when scrolled down and peeked at the ingredient list, didn't you?

And you thought I wouldn't notice.

Yes, as we all know, bacon makes everything more amazing. So does fresh, ripe avocado. And cheese. Especially Tillamook Vintage White Cheddar cheese (as previously established). Oh, and bagels! Bagels are, of course, also on the amazing list.

So make your list, check it twice, and make some new traditions in your house!

The Ultimate Fried Egg Sandwich (a guide)

You don't really need to print it, but if you want to... (printable version)

a KitchenJoy Original "recipe"

makes 2

2 onion bagels (Safeway artisan bagels are amazing)

2 eggs

4 slices bacon (we used turkey bacon)

2 slices Tillamook Vintage White Cheddar cheese

1 ripe avocado, coarsely mashed

Fry eggs to your desired doneness, seasoning with salt and pepper or Lawry's seasoned salt. Meanwhile, fry bacon and toast bagels. If desired, butter bagels lightly. Spread one half of each bagel with half of mashed avocado. Assemble: place two bacon slices on top of avocado, top with cheese, egg, and other half of bagel. Enjoy!

Baked Pumpkin French Toast

When I made this dish, I realized I couldn't even remember the last time I'd had french toast. Isn't that sad? I certainly realized just how sad when I tasted this delectable treat!

Where have you been all my life, baked pumpkin french toast??!!

Seriously. This is so amazing. I'm not sure how to describe it without using cliche words and phrases like "melts in your mouth," "creamy," "to die for," "I want to eat the whole pan right now" and so on. So I guess I will. The eggs, pumpkin, milk and spices transform a loaf of bread (although no ordinary loaf of bread, mind you- I employed my homemade Italian bread...and really, please don't get on my case about using Italian bread for French toast...one bite and you wont' care what nationalities are mixed up in your mouth, I promise) into this amazing soft, creamy sweet treat that (literally, cliches aside, this one's for real) melts in your mouth. Sheesh, it could practically be dessert. For us it was dinner. Then breakfast. But it could really be served as dessert and I would be crazy happy to welcome it as such.

It's also great because you can make it ahead of time (even the day before!) and just pop it in the oven when you're ready to eat!

Oh, and it doesn't really need a drizzle of maple syrup, but go ahead. You know you want to.

Baked Pumpkin French Toast

(printable version)

from Two Peas and Their Pod

serves 8-12

1 loaf French bread, cut into cubes

6 large eggs

2 1/2 cups milk

1 cup pumpkin puree

3/4 cup sugar

2 TB vanilla (yes, tablespoons!)

1/2 tsp cinnamon

1/4 tsp nutmeg

Streusel:

1/2 cup flour

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup cold butter, cut into small pieces

Spray a 9x13 pan with cooking spray. Place bread chunks evenly in the pan.

In a large bowl, mix together eggs, milk, pumpkin, sugar, vanilla and spices. Pour evenly over bread. Cover pan and store in the refrigerator several hours or overnight.

In a separate bowl, mix together flour, brown sugar and spices. Add butter and cut into dry ingredients using a fork, your hands, or a pastry blender. Combine until mixture resembles sand with a few pea sized chunks. Cover and store in refrigerator.

When you're ready to bake the French toast, preheat oven to 350. Remove French toast from the refrigerator and sprinkle crumb mixture over the top. Bake 45-55 min. or until set and golden brown. Serve warm with syrup if desired.

Sweet Potato Breakfast Biscuits

Every once in awhile, it's fun to have breakfast for dinner. We don't do big breakfasts a lot- usually only on Mondays when it's Hubby's day off and we have a leisurely morning. Otherwise, it's a bran muffin and greek yogurt for me and cold cereal for him. Aren't we exciting?

So anyway, that's why I've decided Saturdays are now "breakfast for dinner night". There are just too many great breakfast foods to pass up, so they're moving to the night shift!

Our first in the Saturday breakfast series this month is a recipe from one of my favorite blogs, How Sweet It Is- she always cracks me up and leaves me drooling with her quirky humor and drop-dead-gorgeous photos. This recipe was no exception! Stuff a little bit of sweet potato in a fluffy, tender biscuit, top with pristine poached eggs, bacon (of course), cheese and whatever else your little heart desires, and you've got yourself a mighty tasty breakfast sandwich.

Putting the amazing flavor and texture of a sweet potato in a biscuit is pure genius, and of course, I am a little bit obsessed with poached eggs these days so we know that was a major attraction. There is just something so totally irresistible about those pretty little white packages that spill forth golden goodness at the slightest invitation. Sigh.

Sweet Potato Breakfast Biscuits

(printable version)

adapted slightly from How Sweet It Is

makes 10 biscuits

1 medium sweet potato, cooked and mashed

1 1/2 cups flour

1/2 TB sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

6 TB butter, cold and cut into small pieces

1/2 cup milk

To make breakfast biscuits add poached eggs, bacon, cheese and spread of choice

Preheat oven to 425.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt and whisk to combine. Add butter and use a pastry blender to cut in till mixture resembles coarse crumbs. Stir in milk and sweet potato, using your hands if necessary, to blend dough together. 

Roll dough out on a lightly floured surface to 1/2 in. thickness. Cut using a floured glass or biscuit cutter and place onto a baking sheet. Bake 10-12 min. or until biscuits are puffy and golden. While biscuits are baking, prepare your breakfast sandwich ingredients. Assemble and enjoy!

Classic Eggs Benedict with Low-Cal Hollandaise

I know what you're thinking. Low-Cal hollandaise? Why would you do such a thing??

Let me explain. Do you have any idea how much butter is in hollandaise sauce? Seriously, it's pretty scary. I mean, to-die-for-delicious scary, but also roll-me-away-from-the-table-get-me-a-triple-bypass-now scary. SO.

I bring you a rather tasty (though surely unfit for the taste buds of true hollandaise connoisseurs) alternative. A low calorie hollandaise. One which means you don't have to shun the goodness of Eggs Benedict altogether, but may quite comfortably indulge with minimal guilt.

So, point being made, enjoy your full calorie real hollandaise on special occasions, but stash this recipe to keep cravings at bay with a clear conscience.

You're welcome.

By the way, this was my very first attempt at poaching eggs! I must say, it was an enchanting process and came off with great success! You may have your own method already, or you may want to try google for your preferred method, but I used the fairly common route of simmering in vinegar and water. Worked great, the eggs were beautiful, and there was no vinegar taste.

Classic Eggs Benedict with Low-Cal Hollandaise

(printable version)

sauce recipe from Eating Well

serves 2

4 eggs

1/4 cup white vinegar

4 English muffins, split

4 slices thick sliced Canadian bacon

1 TB butter

3/4 cup non or low-fat buttermilk, divided

1 TB cornstarch

1/2 tsp salt

pinch cayenne pepper

1 egg, lightly beaten

1 TB lemon juice

To poach eggs, break each egg carefully into separate small bowls or ramekins. Fill pot with at least 2 in. water. Bring to a boil. Stir in vinegar and reduce heat to a gentle simmer (water should be steaming and small bubbles coming up from bottom). Submerging the lip of each bowl into the water, gently slide eggs in, one at a time. Stir carefully to create a gentle whirlpool effect. Cook 4 min. for soft set, 5 min. for medium and 8 for hard. Remove using a slotted spoon and drain on a clean towel.

Meanwhile, make sauce. Melt butter over low heat in a saucepan. Cook until butter turns golden, 30-60 sec. Pour into a small bowl and set aside.

Whisk 1/4 cup of buttermilk, cornstarch, salt and cayenne in saucepan until smooth. Whisk in egg and remaining buttermilk. Set pan over med. heat and cook the sauce, whisking constantly, until it comes to a simmer. Whisk and cook 15 sec. Remove from heat and stir in lemon juice and reserved butter.

Toast English muffins. Heat bacon in frying pan. To assemble: butter muffins if desired. Top with bacon. Place one poached egg on each half of the muffin and pour desired amount of sauce on top. Enjoy!