If you’ve been reading, I’ve hit you up with quite a bit of sugar lately. If you don’t believe me, look here, here, and here. I swear I eat more than dessert. In fact, my favorite thing to eat lately have been eggs. Eggs are an absolute staple in my diet. It’s easily accessible and cooks quickly. In fact, an omelet is my go-to breakfast when I want something different from the usual yogurt bowl with granola or cereal.
And these days, when I eat breakfast around 10:30 a.m., this omelet offers acts as the perfect brunch option. I prefer this delicious meal with a buttered piece of sourdough toast. As I eat my first meal of the day later than what constitutes breakfast, the spices and full-flavor of this omelet makes a satisfying brunch.
The funny thing about this omelet is that while eggs lend itself wonderfully to versatility (adding whatever ingredients you want depending on what you have in store), I made these eggs exactly the same way for more days than I would like to admit.
Spinach Pesto Omelet Recipe
Yield: 2 servings
- 1 tbsp olive oil
- 1 tbsp butter
- 4 eggs
- 1/2 (10 oz) package of frozen spinach, drained and squeezed dry
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and pepper to taste (you may not need so much salt as the Parmesan is pretty salty)
- 2 tbsp basil pesto (homemade or store-bought)
- 1 tbsp Parmesan cheese, grated
- 1/4 cup mozzarella cheese, grated
- In a bowl, whisk together eggs, spinach, garlic powder, onion powder, pesto, salt and pepper. In a separate bowl, mix the cheeses together.
- Heat non-stick pan over medium-high heat.
- Once pan is hot, heat olive oil and butter over medium-high heat.
- Once pan is hot, pour egg mixture into pan.
- Cook for 3 minutes over medium-high heat.
- Reduce the heat to medium-low
- Once the bottom of the eggs have cooked (the top will still be under-cooked), add cheese to the top.
- Cover pan with lid. Let steam for 5 minutes.
- Lift cover and fold omelet in half.
- Cook for another 2 minutes, until fully cooked through.
I love French toast. Remember? Love it.
I love bread pudding. Remember? Loves it.
Now, French toast + bread pudding = this.
This = french toast casserole.
Math is good.
Math is delicious.
This was by far the best breakfast I’ve had in a long time. The cinnamon-y nutty topping is the best part. Perfectly eggy. Not mushy. Perfectly spiced. With a splash of the boozy. Meant to be shared. Your family and/or friends would love you for it.
French Toast Casserole
adapted from Paula Deen
- 1 lb day-old challah bread
- 8 large eggs
- 2 cups half and half
- 1 cup milk
- 2 tbsp granulated sugar
- 2 tsp vanilla extract
- 1 tbsp Grand Marnier
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Praline Topping Ingredients
- 1 stick of butter (1/4 lb)
- 1 cup packed light brown sugar
- 1 cup chopped walnuts – only b/c that’s what I had on hand. Next time, I’ll try pecans
- 2 tbsp light corn syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Slice challah bread into 1 inch slices. Arrange slices into a buttered 9 x 13 flat baking dish in two rows. I overlapped the slices a bit.
- In another bowl, whisk together eggs, half and half, milk, sugar, vanilla, Grand Marnier, cinnamon, nutmeg and salt.
- Make sure it’s all combined. Pour mixture over the bread slices to evenly cover all the bread slices. I had to spoon some of the mix over the bread after pouring to ensure even coverage.
- Cover the pan with foil and refrigerate overnight.
- The next day, preheat the oven to 350F. Take off the foil.
- Prepare the praline topping by mixing all the praline topping ingredients and blending well.
- Spread the praline topping over the bread evenly and bake for 40 minutes, until the bread puffs up and gets golden brown.
- Serve warm.
Note: I don’t think you need maple syrup as it is sufficiently sweet on its own. However, if you want to, use hot maple syrup.
When I first started dating Binks, around the holiday season six years ago, I made him a care package filled with goodies. As I had just met him there was no meaning for the packaged goods, other than being delicious and wanting to impress him with deliciousness. It worked. Six years and a baby later, I can tell you that he still remembers that package.
The one treat that impressed me the most was toffee. Considering that working with melting and browning sugar perfectly can be temperamental, this recipe was really forgiving and workable.
Toffee is a staple during the holidays, but considering the history of this simple candy, it means that much more. Without question, Binks always brings up his first bite of the toffee after opening the package.
Now, to save myself from eating the whole batch, I package it away as edible gifts for friends.
Chocolate Almond Toffee
- 1 cup butter
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 12 oz semi-sweet chocolate chips (I used dark chocolate chips)
- 1 cup sliced almonds
- Before beginning, line a cookie sheet with foil. Cover everything. I’m ultra-paranoid about candy sticking to the pan so I double wrapped the pan.
- Over medium-high heat, in a large, heavy bottomed saucepan, melt the butter, sugar and salt. Mix constantly. (Keep the vanilla extract handy.)
- Once melted, reduce the heat to medium and stir the mixture continuously until you get it to a boil. It should be a smooth boil – not a rolling boil. If it’s a rolling boil, then reduce the heat more.
- If you don’t have a candy thermometer, you want to stir until you get the mixture to look like the color of a raw almond, a deep amber. It’s completely normal in this process for the mixture to become gelatinous and mesh together. Just remember to keep stirring. It will get to the amber/almond stage. Be patient. Another way to test if the mixture is done is to take a bit of the sugar mixture and drop into ice-cold water. It should be brittle when it hits the water.
- If you have a candy thermometer, the temperature should be 290-300 degrees.
- Once the mixture reaches the temperature, remove from heat, add the vanilla extract and mix until incorporated.
- Pour the mixture into the pan and it should naturally spread to a good thickness. I like for it to be 1/4 inch thick. If not, use a spatula to spread more. Don’t worry about it being perfect.
- Once you are done with the sugar mixture, sprinkle the chocolate chips on top. The chocolate will melt so take a spatula and spread the chocolate across the toffee mixture.
- Sprinkle the almonds over the chocolate, and press the looser almonds slightly into the chocolate to make sure it sticks.
- Cool the toffee in the fridge until completely cooled.
- Once cooled, break apart into shards. Store in an airtight container.
Have you heard of dosa? Certain Indian restaurants, offering Kerala or South Indian food typically offer masala dosa as a part of the menu. Masala dosa is just a dosa (cooked thinner) and then filled with potatoes. Yum!
Dosa (and idly – both made from the same batter, just cooked differently) is a staple in the Kerala cuisine. It is served as breakfast food, usually served with sambar and/or chutney. I, on the other hand, love to eat it whenever. During the beginning of my pregnancy when nausea was at its peak, dosa was all I craved. Now, while nursing, I still love the stuff as it’s comforting and packed full of nutrients.
Now, if a dough mixed with lentils wasn’t healthy enough, my mom upped the ante as always. She found chia and hemp seeds in my fridge and went to town.
If you have never had or heard of dosa before, the only thing I can compare it to is injera. Light, airy and spongy. All three of those are good things with regard to dosa. I promise.
Oh and the coconut chutney, I could drink the stuff. And I do. I have issues.
- 1 cup parboiled rice
- 1/2 cup skinned black lentils (urad dal)
- 1/4 tsp methi/fenugreek seeds
- 1/2 tsp salt
- In one bowl, after washing the rice, soak the rice with water. Add enough water to the bowl of rice to where you have water at least an inch above the rice.
- In another bowl, soak the lentils and fenugreek with water. Add enough water to the bowl of lentils and fenugreek to where you have water at least an inch above the rice.
- Let both bowls soak overnight. (At least 6 hours.)
- In a blender, grind the lentil mixture until smooth. Once smooth (like a smoothie), move to a large bowl.
- In the blender, grind the rice mixture until smooth. Add the rice mixture to the lentil mixture.
- Stir the mixtures in the bowl until combined.
- Cover and let sit overnight on your counter so that it ferments. When it’s cold in Dallas, I place the covered bowl in the oven with the light on. It keeps it just warm enough to ferment.
- The next day, add salt to the mixture and mix again so incorporated. The batter should be runny (slightly runnier than pancake batter). If it’s too thick, just add water, a tablespoon at a time until it’s a runny consistency.
- Heat a flat pan over medium heat.
- Take a paper towel, soak with oil and rub on pan.
- Take about 1/4 cup worth of the batter (I use my ladle) and spoon onto the middle of the pan and swirl the batter out making it thinner. It should be thickness of a thicker crepe.
- Once the bottom of the dosa becomes golden brown, flip over to cook the other side. You will notice air bubbles on the top of the dosa before the flip.
- Cook the other side until golden brown and serve hot.
- fresh grated coconut, 1/2 cup
- 2 shallots, finely chopped
- mustard seeds, 1/2 tsp
- cayenne powder, 1/2 tsp
- 1 red dry chili (optional), broken up into pieces
- few (2-3) curry leaves (if you can’t find it, don’t worry about it – best with it but go on without it)
- 1/2 salt
- 1 tbsp olive oil
- 1/4 cup water, added in increments
- Blend the coconut, shallots, and cayenne pepper with water until reaches a smooth pancake batter consistency. You may not use the whole 1/4 cup.
- Over a small frying pan, heat oil over medium high heat.
- Sputter the mustard seeds (be careful, it pops).
- Add red dry chili and curry leaves. Cook for about 3 minutes.
- Add the coconut/onion mix and salt. Cook for about 5 minutes.
- Serve with dosa.