I couldn’t wait to make this recipe by Erin French for Gruyère and herb baked eggs as soon as I saw it. These bistro eggs (aka shirred eggs/oeufs cocotte) are baked in a mixture of cream, gruyere, and butter until perfectly set, with jammy yolks, then topped with flaky salt and fresh thyme leaves. I served them with buttered toast for dipping, and my daughter and I devoured them. This delicious and easy French bistro egg recipe pairs well with roasted bacon and crispy hash browns.

Bistro Eggs

Ingredients:

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese, finely grated
• 1 tsp very cold unsalted butter, finely grated
• 4 large eggs, at room temperature
• 1 sprig fresh thyme, leaves stripped
• Portuguese flor de sal or Maldon salt, to taste
• Freshly cracked black pepper, to taste

How to Make Bistro Eggs

Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).

In a small bowl, stir together the cream, Gruyère, and finely grated butter.

Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.

Dollop the cream mixture evenly over the egg whites, avoiding the yolks.

Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.

Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.

Serve immediately, with buttered toast for dipping, if desired.

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Bistro Eggs

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• 2 6-inch small baking dish

Ingredients

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese finely grated
• 1 tsp very cold unsalted butter finely grated
• 4 large eggs at room temperature
• 1 sprig fresh thyme leaves stripped
• Portuguese flor de sal or Maldon salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).
• In a small bowl, stir together the cream, Gruyère, and finely grated butter.
• Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.
• Dollop the cream mixture evenly over the egg whites, avoiding the yolks.
• Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.
• Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.
• Serve immediately, with buttered toast for dipping, if desired.

I’ve been feeling under the weather for the past week, and when I had enough energy to cook, I made this easy coddled eggs with bacon, parmesan, and chives recipe for breakfast. The eggs are yolky and perfectly cooked with little bits of salty bacon, parmesan, and fresh chives.

Coddled Eggs with Bacon, Parmesan, and Chives

Ingredients:

• 2 slices of bacon, cooked & chopped into bits
• 1 small shallot, minced
• 4 tsp parmesan, freshly grated, divided
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp butter (to rub in the ramekins)
• 1 tsp heavy cream, divided
• 2 eggs
• Fresh chives, finely chopped

How to Make Coddled Eggs with Bacon, Parmesan, and Chives

Cook the bacon in a medium skillet over medium heat until cooked through and crispy. Place the bacon on paper towels to drain the grease, then chop it into bits.

Remove all but ½ teaspoon of bacon grease from the same skillet (or add ½ teaspoon of butter) and add the shallot, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste. Cook, stirring constantly, for 1-2 minutes or until the shallot is tender. Remove from the heat.

Fill a small skillet with enough water to fill about ¾ of the way up the side of the ramekin and heat over high until boiling.

Butter the ramekins well, then divide the bacon crumbles and sauteed shallots evenly in the ramekins.

Add 2 teaspoons of finely grated parmesan and ½ teaspoon of heavy cream to each ramekin.

Crack one egg in each ramekin carefully so you don’t break the yolk. Run the edge of a small rubber spatula through the egg whites a few times, being very careful not to break the yolk. (This allows the egg whites to cook faster and more evenly.)

Once the water is boiling, turn off the heat and carefully add the egg-filled ramekins to the skillet. Cover with a lid, turn the heat back up, and cook for about 6-8 minutes (depending on egg size), or until the whites are set and the yolks are soft. Watch carefully so they don’t overcook.

Turn off the heat and carefully remove the ramekins with tongs. Season with sea salt and freshly cracked pepper, to taste, and top with fresh chives.

Serve immediately, along with buttered toast if desired. Enjoy.

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Coddled Eggs with Bacon, Parmesan, and Chives

Course Breakfast

Cuisine British

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Small skillet with lid
• 2 Ramekins

Ingredients

• 2 slices of bacon cooked & chopped into bits
• 1 small shallot minced
• 4 tsp parmesan freshly grated, divided
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste
• 1 tbsp butter to rub in the ramekins
• 1 tsp heavy cream divided
• 2 eggs
• Fresh chives finely chopped

Instructions

• Cook the bacon in a medium skillet over medium heat until cooked through and crispy. Place the bacon on paper towels to drain the grease, then chop it into bits.
• Remove all but ½ teaspoon of bacon grease from the same skillet (or add ½ teaspoon of butter) and add the shallot, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste. Cook, stirring constantly, for 1-2 minutes or until the shallot is tender. Remove from the heat.
• Fill a small skillet with enough water to fill about ¾ of the way up the side of the ramekin and heat over high until boiling.
• Butter the ramekins well, then divide the bacon crumbles and sauteed shallots evenly in the ramekins.
• Add 2 teaspoons of finely grated parmesan and ½ teaspoon of heavy cream to each ramekin.
• Crack one egg in each ramekin carefully so you don’t break the yolk. Run the edge of a small rubber spatula through the egg whites a few times, being very careful not to break the yolk. (This allows the egg whites to cook faster and more evenly.)
• Once the water is boiling, turn off the heat and carefully add the egg-filled ramekins to the skillet. Cover with a lid, turn the heat back up, and cook for about 6-8 minutes (depending on egg size), or until the whites are set and the yolks are soft. Watch carefully so they don't overcook.
• Turn off the heat and carefully remove the ramekins with tongs. Season with sea salt and freshly cracked pepper, to taste, and top with fresh chives.
• Serve immediately, along with buttered toast if desired. Enjoy.

My daughter requested I make a tasty recipe for Korean marinated eggs (mayak eggs) she found on Non-Guilty Pleasures. They were easy to make and made the most delicious and flavorful jammy eggs. Mayak gyeran translates to “drug eggs” in Korean and it makes sense because these marinated eggs are so addictive due to the salty, savory, spicy, and slightly sweet marinade. You can eat these eggs drizzled with the marinade, on rice, in ramen, and also in many Asian soups.

Korean Marinated Eggs (Mayak Eggs)

Eggs:

• 5 large eggs, room temperature
• 1 tbsp white vinegar
• 1 tsp salt

Marinade:

• ½ cup soy sauce
• ¼ cup honey
• 1 tbsp dark soy sauce (optional)
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 garlic cloves, minced
• 2 green onions, thinly sliced
• 3 Asian chili peppers, thinly sliced (optional)

Korean Marinated Eggs (Mayak Eggs)

Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.

Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.

Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.

Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.

Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.

Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.

Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.

Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.

After 24 hours, remove the eggs from the marinade and store them separately in an airtight containers so the marinated eggs don’t become rubbery & overly salty. They will keep in the refrigerator for up to 4 days. Enjoy!

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Korean Marinated Eggs (Mayak Eggs)

Course Breakfast, Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 5

Author Pam - For the Love of Cooking

Equipment

• Medium Saucepan

Ingredients

Eggs:

• 5 large eggs room temperature
• 1 tbsp white vinegar
• 1 tsp salt

Marinade:

• ½ cup soy sauce
• ¼ cup honey
• 1 tbsp dark soy sauce optional
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 garlic cloves minced
• 2 green onions thinly sliced
• 3 Asian chili peppers thinly sliced (optional)

Instructions

• Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.
• Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.
• Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.
• Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.
• Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.
• Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.
• Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.
• Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.
• After 24 hours, remove the eggs from the marinade and store them separately in airtight containers so the marinated eggs don't become rubbery & overly salty.
• They will keep in the refrigerator for up to 4 days. Enjoy!

We love all types of sweet potatoes, but I thought they would be really tasty roasted with some of the Jamaican jerk seasoning I just made. The potatoes turned out crispy on the edges, creamy inside, and addictively sweet & spicy! I paired these delicious spicy sweet potatoes with pork chops, a huge salad, and some dinner rolls. These spicy jerk sweet potatoes make an excellent side dish for breakfast, lunch, or dinner.

Spicy Jerk Sweet Potatoes

Ingredients:

• 2 sweet potatoes, peeled and cut into bite-sized pieces
• 1½ tbsp olive oil
• 1 tbsp Jamaican jerk seasoning (click link for the recipe)

How to Make Spicy Jerk Sweet Potatoes

Preheat the oven to 375 degrees.

Peel and dice the sweet potatoes, then place them in a large bowl. Add the olive oil, Jamaican jerk seasoning, and sea salt to taste. Toss well to coat evenly.

Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30-35 minutes, stirring halfway through baking.

Remove from oven and serve immediately. Enjoy.

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Spicy Jerk Sweet Potatoes

Course Side Dish, Sides

Cuisine Jamaican

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 2 sweet potatoes peeled and cut into bite-sized pieces
• 1½ tbsp olive oil
• 1 tbsp Jamaican jerk seasoning (homemade or store-bought) (Click the link up above for the recipe)

Instructions

• Preheat the oven to 375 degrees.
• Peel and dice the sweet potatoes, then place them in a large bowl. Add the olive oil, Jamaican jerk seasoning, and sea salt to taste. Toss well to coat evenly.
• Pour sweet potatoes onto a baking sheet and place in the oven to roast for 30-35 minutes, stirring halfway through baking.
• Remove from oven and serve immediately. Enjoy.

The post Spicy Jerk Sweet Potatoes first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/spicy-jerk-sweet-potatoes/feed 7 77278 https://fortheloveofcooking.net/recipe/pan-fried-potatoes https://fortheloveofcooking.net/recipe/pan-fried-potatoes#comments Mon, 09 Sep 2024 23:38:58 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=75864 Golden brown outside, tender inside, and loaded with bits of bacon, onions, and peppers, these pan-fried potatoes are perfect for breakfast, brunch, or a dinner side dish. I am originally from Idaho, so I am a huge potato lover. I can eat these delicious & easy pan-fried potatoes for breakfast, lunch, and dinner! When making...

Golden brown outside, tender inside, and loaded with bits of bacon, onions, and peppers, these pan-fried potatoes are perfect for breakfast, brunch, or a dinner side dish.

I am originally from Idaho, so I am a huge potato lover. I can eat these delicious & easy pan-fried potatoes for breakfast, lunch, and dinner! When making skillet potatoes, I normally use whatever potato I have on hand, and this time I used baby yellow potatoes sliced thin. The potatoes were tender, flavorful, and delicious especially when topped with some poached eggs–we all devoured them.

Pan-Fried Potatoes

Ingredients:

• 4 slices of bacon, cooked & crumbled
• 1 tbsp butter
• 1/2 small yellow onion, diced
• 1/2 small red bell pepper, diced
• Sea salt and freshly cracked black pepper, to taste
• Pinch of crushed red pepper flakes, to taste
• 1 large clove of garlic, minced
• 1 1/2 lb bag of baby yellow potatoes, sliced thinly
• 1/2 tsp paprika
• Green onion, sliced

How to Make Pan-Fried Potatoes

Cook the bacon in a large cast iron skillet over medium heat until golden brown and crispy on both sides then place on paper towels to drain the chop into bits; set aside until needed.

Remove the bacon grease from the skillet and set aside until needed; wipe out the skillet very well with a paper towel.

Add the butter to the same large cast iron skillet over medium-high heat. Add the onion and bell pepper and cook, stirring often, for 5-7 minutes, until tender.

Season with sea salt, freshly cracked pepper, and crushed red pepper flakes; toss to combine.

Add the minced garlic and cook, stirring constantly, for 45-60 seconds. Remove the veggies from the large cast iron skillet into a bowl then cover loosely with foil; set aside until needed.

Heat 2 tbsp of reserved bacon grease (or vegetable oil) in the large cast iron skillet. Add the potato slices and season with paprika, sea salt, freshly cracked pepper, and crushed red pepper flakes; toss to combine, and cook them for 20-25 minutes, carefully flipping potatoes every 5 minutes, to ensure even cooking, until golden brown and tender.

Once the potatoes are cooked through and fork tender, return the onions & peppers to the skillet along with the bacon crumbles and green onions then toss until evenly mixed; cook for a few minutes to warm the veggies up.

Serve immediately with extra green onions, hot sauce, and ketchup.  Enjoy.

 

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Pan-Fried Potatoes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet

Ingredients

Potatoes:

• 4 slices of bacon cooked & crumbled
• 1 tbsp butter
• ½ small yellow onion diced
• ½ small red bell pepper diced
• Sea salt and freshly cracked black pepper to taste
• Pinch of crushed red pepper flakes to taste
• 1 large clove of garlic minced
• 1 ½ lb bag of baby yellow potatoes sliced thinly
• ½ tsp paprika

Serving:

• Green onion sliced
• Hot Sauce
• Ketchup

Instructions

• Cook the bacon in a large cast iron skillet over medium heat until golden brown and crispy on both sides then place on paper towels to drain the chop into bits; set aside until needed.
• Remove the bacon grease from the skillet and set aside until needed; wipe out the skillet very well with a paper towel.
• Add the butter to the same large cast iron skillet over medium-high heat. Add the onion and bell pepper and cook, stirring often, for 5-7 minutes, until tender.
• Season with sea salt, freshly cracked pepper, and crushed red pepper flakes; toss to combine.
• Add the minced garlic and cook, stirring constantly, for 45-60 seconds. Remove the veggies from the large cast iron skillet into a bowl then cover loosely with foil; set aside until needed.
• Heat 2 tbsp of reserved bacon grease (or vegetable oil) in the large cast iron skillet. Add the potato slices and season with paprika, sea salt, freshly cracked pepper, and crushed red pepper flakes; toss to combine, and cook them for 20-25 minutes, carefully flipping potatoes every 5 minutes, to ensure even cooking, until golden brown and tender.
• Once the potatoes are cooked through and fork tender, return the onions & peppers to the skillet along with the bacon crumbles and green onions then toss until evenly mixed; cook for a few minutes to warm the veggies up.
• Serve immediately with extra green onions, hot sauce, and ketchup.  Enjoy.

 

The post Pan-Fried Potatoes first appeared on For the Love of Cooking.]]>

This was my first time making a Monte Cristo sandwich, but it won’t be the last! What’s not to love about a sweet, salty, crisp, cheesy, tart, and savory sandwich? Some people use turkey & ham in their sandwiches, but I just used ham because it’s what I had on hand. You can use any berry or stonefruit jam, but I served it with homemade raspberry freezer jam, and we thought it was a perfect pairing. My daughter, son, and I thought this delicious & decadent breakfast sandwich had the perfect combination of flavors and textures, and I look forward to making this easy Monte Cristo sandwich recipe for my husband–I think he’ll love it too.

Monte Cristo Sandwich

Egg Mixture:

• 2 eggs, very well beaten
• 2 tbsp milk or half and half
• Pinch of cinnamon
• Sea salt and freshly cracked black pepper, to taste

Ham and Gruyere Sandwich:

• 4 pieces of thick white or sourdough bread
• Dijon mustard, to taste
• Mayonnaise, to taste
• Ham slices, to taste (I used 2 per sandwich, but feel free to use more!)
• ½ cup Gruyere cheese, shredded, or more to taste (shredded cheese melts more easily)
• 1 tbsp butter

For Serving:

• Powdered sugar
• Homemade raspberry freezer jam, or other berry or stonefruit jam

How to Make a Monte Cristo Sandwich

Make the egg mixture by beating the eggs, milk, cinnamon, sea salt, and freshly cracked pepper, to taste, until very well combined; set aside until needed.

Prepare the sandwich by spreading a light layer of Dijon mustard on a slice of bread. Spread a light layer of mayonnaise on another slice of bread.

Layer the ham on one slice of the bread. Sprinkle the shredded Gruyere cheese over the ham and the second slice of bread; gently press down with our hand, then top one slice of bread with the other.

Heat the butter in a large skillet over medium heat.

Dip both sides of the sandwich in the well-whisked egg mixture, then place it into the hot skillet.

Cook the Monte Cristo sandwich for about 3-4 minutes per side until it’s golden brown, and the cheese is melted.

Serve with raspberry freezer jam on the side.

Dust the top with powdered sugar and serve immediately. Enjoy!

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Monte Cristo Sandwich

Course Breakfast, Lunch

Cuisine French

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Egg Mixture:

• 2 eggs very well beaten
• 2 tbsp milk or half and half
• Pinch of cinnamon
• Sea salt and freshly cracked black pepper to taste

Ham and Gruyere Sandwich:

• 4 pieces of thick white or sourdough bread
• Dijon mustard to taste
• Mayonnaise to taste
• Ham slices to taste (I used 2 per sandwich but feel free to use more!)
• ½ cup Gruyere cheese shredded, or more to taste (shredded cheese melts easier)
• 1 tbsp butter

For Serving:

• Powdered sugar
• Homemade raspberry freezer jam or other berry or stone fruit jam

Instructions

• Make the egg mixture by beating the eggs, milk, cinnamon, sea salt, and freshly cracked pepper, to taste, until very well combined; set aside until needed.
• Prepare the sandwich by spreading a light layer of Dijon mustard on a slice of bread. Spread a light layer of mayonnaise on another slice of bread.
• Layer the ham on one slice of the bread. Sprinkle the shredded Gruyere cheese over the ham and the second slice of bread; gently press down with our hand, then top one slice of bread with the other.
• Heat the butter in a large skillet over medium heat.
• Dip both sides of the sandwich in the well-whisked egg mixture, then place it into the hot skillet.
• Cook the Monte Cristo sandwich for about 3-4 minutes per side until it's golden brown, and the cheese is melted.
• Serve with raspberry freezer jam on the side. Dust the top with powdered sugar and serve immediately. Enjoy!

I love making breakfast tostadas using whatever leftovers I have on hand. Recently, I had some spicy black beans, pepper jack cheese, ripe avocado, cherry tomatoes, leftover tostada shells, and salsa in the fridge, so I whipped up this tasty breakfast tostada with a sunny-side-up egg on top, along with salsa, hot sauce, and sour cream. I loved the combination of flavors and textures, and I devoured it in minutes.

Breakfast Tostadas

Ingredients:

• 1 tsp butter
• 1 egg
• 1 tostada shell, warmed
• ½ cup spicy black beans, drained & warmed
• 2 tbsp pepper jack cheese, shredded
• 1 tbsp red onion, sliced
• Avocado, slices
• Cherry tomatoes, diced
• Green onions, sliced
• Cotija cheese, crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Breakfast Tostadas

Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, and use a knife to poke some holes in the thicker whites, which breaks the membrane and cooks evenly.

Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on the edges, if desired.

While the egg cooks, heat the tostada shell and the black beans.

Slather the black beans over the warmed tostada shell, then sprinkle the pepper jack cheese and red onions on top.

Finally, add sunny-side egg, avocado slices, diced tomato, green onions, and cotija cheese.

Serve immediately with salsa, hot sauce, and sour cream.

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Breakfast Tostadas

Course Breakfast

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small Nonstick Skillet

Ingredients

• 1 tsp butter
• 1 egg
• Sea salt and freshly cracked pepper, to taste
• 1 tostada shell warmed
• ½ cup spicy black beans drained & warmed
• 2 tbsp pepper jack cheese shredded
• 1 tbsp red onion sliced
• Avocado sliced
• Cherry tomatoes diced
• Green onions sliced
• Cotija cheese crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, and use a knife to poke some holes in the thicker whites, which breaks the membrane and cooks evenly.
• Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on the edges, if desired.
• While the egg cooks, heat the tostada shell and the black beans.
• Slather the black beans over the warmed tostada shell, then sprinkle the pepper jack cheese and red onions on top.
• Finally, add sunny-side egg, avocado slices, diced tomato, green onions, and cotija cheese.
• Serve immediately with salsa, hot sauce, and sour cream.

I first saw this easy ham and cheese puffs recipe on I am Baker and thought they would make a tasty breakfast that we would all enjoy. These ham, cheese, and spinach puffs were easy to make and turned out rich, cheesy, salty, creamy, and so delicious! I’ll be making these little beauties again for breakfast on Easter Sunday.

Ham and Cheese Puffs

Ingredients:

• 1 sheet of pastry dough, thawed and cut into 4 (5-inch) squares
• 1 tbsp butter
• 1 tbsp shallot, minced
• 1 clove of garlic, minced
• 1 tbsp flour
• 1/2 cup of whole milk
• Sea salt and freshly cracked pepper, to taste
• Pinch of nutmeg
• 1 1/2 cups of gruyere cheese, shredded
• 1 cup of ham, diced
• 1 cup of baby spinach, chopped
• 1 egg, well beaten
• Chives, for serving, if desired

How to Make Ham and Cheese Puffs

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Prepare the thawed puff pastry by cutting the sheet into 4 (5-inch) squares. Place them on the prepared baking sheet and then into the refrigerator until needed.

Prepare the filling by heating the butter in a medium skillet over medium heat. Add the shallot and cook, stirring constantly for 2 minutes. Add the garlic and cook, stirring constantly for 30 seconds.

Add the flour and cook, stirring constantly for 1 minute.

Gradually add the milk while whisking until bubbling. Reduce the heat to low and allow the mixture to simmer, stirring occasionally, until it begins to thicken. Season with sea salt, freshly cracked pepper, and nutmeg, to taste.

Finish the filling by adding 1 cup of the cheese along with the ham and spinach then stir to combine. Remove from the heat and set aside to cool.

Prepare the ham and cheese puffs, once the filling has cooled, scoop a heaping spoonful of the creamy ham mixture in the center of each puff pastry square. Sprinkle with remaining grated cheese evenly.

Fold the corners up onto the top, forming another square. Brush each pastry with a well-beaten egg.

Place into the oven to bake for 18-20 minutes, rotating the baking sheet halfway through baking time.

Remove from the oven and top with snipped chives, if desired. Serve immediately. Enjoy.

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Ham and Cheese Puffs

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by I am Baker

Equipment

• Baking Sheet
• Medium Skillet

Ingredients

• 1 sheet of pastry dough thawed and cut into 4 (5-inch) squares
• 1 tbsp butter
• 1 tbsp shallot minced
• 1 clove of garlic minced
• 1 tbsp flour
• ½ cup of whole milk
• Sea salt and freshly cracked pepper to taste
• Pinch of nutmeg
• 1 ½ cups of gruyere cheese shredded
• 1 cup of ham diced
• 1 cup of baby spinach chopped
• 1 egg well beaten
• Chives for serving, if desired

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Prepare the thawed puff pastry by cutting the sheet into 4 (5-inch) squares. Place them on the prepared baking sheet and then into the refrigerator until needed.
• Prepare the filling by heating the butter in a medium skillet over medium heat. Add the shallot and cook, stirring constantly for 2 minutes. Add the garlic and cook, stirring constantly for 30 seconds.
• Add the flour and cook, stirring constantly for 1 minute.
• Gradually add the milk while whisking until bubbling. Reduce the heat to low and allow the mixture to simmer, stirring occasionally, until it begins to thicken. Season with sea salt, freshly cracked pepper, and nutmeg, to taste.
• Finish the filling by adding 1 cup of the cheese along with the ham and spinach then stir to combine. Remove from the heat and set aside to cool.
• Prepare the ham and cheese puffs, once the filling has cooled, scoop a heaping spoonful of the creamy ham mixture in the center of each puff pastry square. Sprinkle with remaining grated cheese evenly.
• Fold the corners up onto the top, forming another square. Brush each pastry with a well-beaten egg.
• Place into the oven to bake for 18-20 minutes, rotating the baking sheet halfway through baking time.
• Remove from the oven and top with snipped chives, if desired. Serve immediately. Enjoy.

I’ve seen recipes for these sausage and egg roll-ups online for years, but finally tried making them recently because I had crescent rolls that needed to be used up. I love that these tasty breakfast hand pies are a snap to make and use ingredients that I normally have on hand. My family devoured these cheesy sausage and egg roll-ups, and we all thought they were delicious and paired nicely with some breakfast potatoes and fruit salad.

Sausage and Egg Roll-Ups

Ingredients:

• 1 tbsp butter
• 4 eggs, whisked very well
• Sea salt and freshly cracked pepper, to taste
• 1 (8-oz) tube of crescent dough
• 4 slices of sharp cheddar, halved
• 8 breakfast sausages, cooked

How to Make Sausage and Egg Roll-Ups

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Make the scrambled eggs by melting the butter in a large skillet over medium heat. Add the very well-whisked eggs into the skillet, then season with sea salt and freshly cracked pepper to taste.

Wait for the edges to barely start to set, then, using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the skillet and cook, gently pushing the liquid to cook and form into fluffy curds. Remove from the heat when the eggs are softly scrambled; set aside until needed.  Side Note: Don’t overcook the eggs because they will continue cooking in the oven. 

Make the roll-ups by unrolling the crescent dough and placing it on the baking sheet.

Place one slice of cheese down the center of the wide end of each dough triangle. Next, divide the scrambled eggs evenly over the cheese slices, then add one sausage link on top.

Starting at the wide end, roll up the crescent dough and place seam side down, tucking in any loose corners.

Bake the sausage and egg roll-ups in the oven until golden brown, about 13-15 minutes.

Serve immediately. Enjoy.

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Sausage and Egg Roll-Ups

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large Nonstick Skillet

Ingredients

• 1 tbsp butter
• 4 eggs whisked very well
• Sea salt and freshly cracked pepper to taste
• 1 (8 oz) tube of crescent dough
• 4 slices of sharp cheddar halved
• 8 breakfast sausages cooked

Instructions

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Make the scrambled eggs by melting the butter in a large nonstick skillet over medium heat. Add the very well-whisked eggs into the skillet, then season with sea salt and freshly cracked pepper to taste.
• Wait for the edges to barely start to set, then, using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the skillet and cook, gently pushing the liquid to cook and form into fluffy curds. Remove from the heat when the eggs are softly scrambled; set aside until needed.  Side Note: Don't overcook the eggs because they will continue cooking in the oven.
• Make the roll-ups by unrolling the crescent dough and placing it on the baking sheet.
• Place one slice of cheese down the center of the wide end of each dough triangle. Next, divide the scrambled eggs evenly over the cheese slices, then add one sausage link on top
• Starting at the wide end, roll up the crescent dough and place seam side down, tucking in any loose corners.
• Bake the sausage and egg roll-ups in the oven until golden brown, about 13-15 minutes.
• Serve immediately. Enjoy.

I may be late, but I finally tried the TikTok-inspired recipe for twisted bacon (also known as bacon twists), after enjoying it at my friend Tiffany’s house. After looking online (because I don’t have TikTok), some recipes instructed baking it directly on the baking sheet, while others thought it’s healthier to cook it on a wire rack so it doesn’t soak in its own grease. I chose to go the healthier route and bake it on the wire rack, and it turned out both crispy and soft, which was perfect for us! This twisted bacon is especially delicious dipped in soft-boiled eggs or baked eggs.

Twisted Bacon

Ingredients:

• 1 package of bacon

Equipment:

• Aluminum foil
• Rimmed Baking Sheet

How to Make Twisted Bacon

Preheat the oven to 375 degrees. For easier cleanup, line a rimmed baking sheet with foil.

Place a wire rack in the baking sheet (optional).

Twist each slice of bacon very tightly, then place it on the wire rack, if using. If you aren’t using a rack, put them on the foil-lined baking sheet with the pieces touching so they don’t untwist.

Place into the oven to bake for 20 minutes.

Flip over and bake for another 20 minutes, or until crispy-soft and cooked through.

Remove from the oven and transfer to a paper towel to drain. Serve and enjoy.

Side Note: Store any leftover twisted bacon in an airtight container for 3 days.

Print

Twisted Bacon

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Rimmed Baking Sheet
• Wire Cooling Rack (optional)

Ingredients

• 1 package of bacon

Instructions

• Preheat the oven to 375 degrees. For easier cleanup, line a rimmed baking sheet with aluminum foil. Place a wire rack in the baking sheet (optional).
• Twist each slice of bacon very tightly, then place it on the wire rack, if using. If you aren't using a rack, put them on the foil-lined baking sheet with the pieces touching so they don't untwist.
• Place into the oven to bake for 20 minutes. Flip over and bake for another 20 minutes, or until crispy-soft and cooked through.
• Remove from the oven and transfer to a paper towel to drain. Serve and enjoy.
• Side Note: Store any leftover twisted bacon in an airtight container for 3 days.