Semper Paratus et Coctus
Yes, I’m one of those annoying foodie freaks who are 99% likely to take photos of everything they shove in their pie-hole. They need to create support groups for poor losers like us. Some sort of steps of enlightenment to guide us toward a less annoying practice.

On a brighter note, at least we are (for the most part) enthusiastic about what we eat, where it comes from, and how it’s prepared (hence, more open minded and a little more conscious about food than the average artery-clogged, golden arch-loving bear)—at least my overly optimistic inner-cook sure does hope so.

So, on that note…this was my dinner. Don’t worry, I won’t take a picture of its glorious exit. That’s a whole other group of weirdos that probably should follow some sort of 12-step program themselves. :)

Yes, I’m one of those annoying foodie freaks who are 99% likely to take photos of everything they shove in their pie-hole. They need to create support groups for poor losers like us. Some sort of steps of enlightenment to guide us toward a less annoying practice.

On a brighter note, at least we are (for the most part) enthusiastic about what we eat, where it comes from, and how it’s prepared (hence, more open minded and a little more conscious about food than the average artery-clogged, golden arch-loving bear)—at least my overly optimistic inner-cook sure does hope so.

So, on that note…this was my dinner. Don’t worry, I won’t take a picture of its glorious exit. That’s a whole other group of weirdos that probably should follow some sort of 12-step program themselves. :)

Poached eggs over wilted garlic spinach and whole grain toast:

Eggs: bring about 2-3” water to simmer for a regular sauté pan, about 1” for a nonstick pan (little bubbles rise but not boiling, this is key). Crack one egg in a small bowl. Swirl the water in a circular motion around the pan to get a little whirlpool going, then gently, touching the surface of the water, pour in the egg. Continue to swirl the water a bit, you will get what’s called a “ghosting effect”. If the egg sticks a bit to the pan, gently loosen it but continue swirling the water (not the egg itself) to keep it moving. This helps the egg keep it’s shape. Repeat with another egg. Simmer about 4-5 min, gently use a slotted spoon to flip the eggs over and cook 1-2 min. You can add a small spoonful of lemon juice or vinegar to the water beforehand to help the eggs keep shape as well, but it’s not necessary.

Spinach: melt 1 tsp butter over medium heat in a sauté pan. Add 1/2 to 1 tsp minced garlic, cook until fragrant. Add spinach, stir until wilted throughout. Plate. Top with poached eggs, salt, and cracked black pepper to taste. Add some toasted whole grain bread if you like. :)

Enjoy!

Poached eggs over wilted garlic spinach and whole grain toast:

Eggs: bring about 2-3” water to simmer for a regular sauté pan, about 1” for a nonstick pan (little bubbles rise but not boiling, this is key). Crack one egg in a small bowl. Swirl the water in a circular motion around the pan to get a little whirlpool going, then gently, touching the surface of the water, pour in the egg. Continue to swirl the water a bit, you will get what’s called a “ghosting effect”. If the egg sticks a bit to the pan, gently loosen it but continue swirling the water (not the egg itself) to keep it moving. This helps the egg keep it’s shape. Repeat with another egg. Simmer about 4-5 min, gently use a slotted spoon to flip the eggs over and cook 1-2 min. You can add a small spoonful of lemon juice or vinegar to the water beforehand to help the eggs keep shape as well, but it’s not necessary.

Spinach: melt 1 tsp butter over medium heat in a sauté pan. Add 1/2 to 1 tsp minced garlic, cook until fragrant. Add spinach, stir until wilted throughout. Plate. Top with poached eggs, salt, and cracked black pepper to taste. Add some toasted whole grain bread if you like. :)

Enjoy!

Toads-in-a-hole, eggs-in-a-basket—whateveryoucallem, with seared tomato slices, cheddar, provolone, s&p and red pepper flakes. Mmmm mmmm good!

Toads-in-a-hole, eggs-in-a-basket—whateveryoucallem, with seared tomato slices, cheddar, provolone, s&p and red pepper flakes. Mmmm mmmm good!

Veggie turkey cheddar omelette surrounded by alfalfa sprouts and fresh kiwi & apricots!
#whatimeating #breakfast

See my previous post for the best omelette technique I’ve found, and get creative with your eggs! Almost any ingredient you can think of will produce an amazing omelette made just for you!

What are your favorite omelette fillings? Asparagus? Smoked salmon? Feta? Who says you can’t play with your food? :)

Veggie turkey cheddar omelette surrounded by alfalfa sprouts and fresh kiwi & apricots!
#whatimeating #breakfast

See my previous post for the best omelette technique I’ve found, and get creative with your eggs! Almost any ingredient you can think of will produce an amazing omelette made just for you!

What are your favorite omelette fillings? Asparagus? Smoked salmon? Feta? Who says you can’t play with your food? :)

Breakfast yesterday: crispy corn beef hash with tomato and onion, topped with over-medium eggs and cheese! :)

Breakfast yesterday: crispy corn beef hash with tomato and onion, topped with over-medium eggs and cheese! :)

Cheesy bacon grits ‘n eggs!

   Make grits according to package directions, but use milk instead of water (for instant grits, 2 servings, boil 2 c milk and stir in 1/2 c grits, then cover and reduce heat to medium-low). Meanwhile, fry up 4 strips of bacon and, here’s the sinful part, after draining the fried bacon on a paper towel lined plate, fry the eggs in the bacon grease :)

   After the grits have simmered covered for 5 minutes, uncover, stir, and continue to simmer. Stir in some handfuls of cheddar cheese and the cooked, chopped bacon (and a couple tablespoons of the bacon grease), along with some dashes of garlic powder, salt, onion powder, and black pepper to taste. Remove from heat once it is nice and thick. Divide onto 2 plates and top with the eggs.

Note: the milk will cause a film to form on the bottom of the sauce pan. It’s ok if the skin ends up pulling off into the grits (doesn’t taste bad), but stir gently and don’t scrape the bottom if you want to avoid it coming up into the grits.

Enjoy!

Cheesy bacon grits ‘n eggs!

Make grits according to package directions, but use milk instead of water (for instant grits, 2 servings, boil 2 c milk and stir in 1/2 c grits, then cover and reduce heat to medium-low). Meanwhile, fry up 4 strips of bacon and, here’s the sinful part, after draining the fried bacon on a paper towel lined plate, fry the eggs in the bacon grease :)

After the grits have simmered covered for 5 minutes, uncover, stir, and continue to simmer. Stir in some handfuls of cheddar cheese and the cooked, chopped bacon (and a couple tablespoons of the bacon grease), along with some dashes of garlic powder, salt, onion powder, and black pepper to taste. Remove from heat once it is nice and thick. Divide onto 2 plates and top with the eggs.

Note: the milk will cause a film to form on the bottom of the sauce pan. It’s ok if the skin ends up pulling off into the grits (doesn’t taste bad), but stir gently and don’t scrape the bottom if you want to avoid it coming up into the grits.

Enjoy!

Homemade McGriddles! :)
   I found some pancake mix that had “maple nuggets” in it, made them according to package directions, piled on the over-hard eggs with cheese and bacon, and voilá! Just as unhealthy, probably, but bigger and tastier than it’s fast food cousin. :) and THAT’s how you super-size it in MY kitchen, lol

Homemade McGriddles! :)
I found some pancake mix that had “maple nuggets” in it, made them according to package directions, piled on the over-hard eggs with cheese and bacon, and voilá! Just as unhealthy, probably, but bigger and tastier than it’s fast food cousin. :) and THAT’s how you super-size it in MY kitchen, lol