Migas Breakfast TacosFollow the recipe here and then serve wrapped in a tortilla!!! What a perfect way to start your day!!!
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Showing posts with label Egg. Show all posts
Showing posts with label Egg. Show all posts
Monday, October 4, 2010
Happy Taco Day!!!
October 4th is National Taco Day!!! What a great food to celebrate!!! :O)
Migas Breakfast Tacos
Migas Breakfast Tacos
Tuesday, March 2, 2010
Two Newbies
My daughter and I were watching Food Network last week and started watching Sandra's Money Saving Meals. We both watched her make these two meals with our mouths watering and decided to try them. I thought they both were pretty awesome but my daughter on the other hand found out that she's not quite the spinach lover YET! I'll change that sooner or later, cause Mommy LOVES her spinach! However she absolutely LOVED the hash with poached egg. My baby girl is definitely an egg lover. Anything with eggs and she's all over that! Anyway, hope you all enjoy these and let me know if you give them a try!
FARMHOUSE HASH WITH POT-POACHED EGGS
* 1 tablespoon canola oil
* 1/2 medium yellow onion, diced
* 1 carrot, diced
* 2 stalks celery, diced
* 2 large red potatoes, small diced
* 1/2 pound sweet Italian sausage
* 1 teaspoon paprika
* 1 teaspoon chopped garlic
* 1/2 teaspoon red pepper flakes
* Salt and pepper
* 1 teaspoon white vinegar
* 4 eggs
Directions
Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
SPINACH AND POTATO FRITTATA
* 3 tablespoons canola oil, divided
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1 russet potato, thinly sliced
* 1/2 medium yellow onion, diced
* 2 teaspoons chopped garlic
* 1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out
* 4 eggs
* 1 cup milk
* 1/2 cup shredded mozzarella cheese
* Nonstick cooking spray
Directions
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
***FYI- I read a couple reviews where they added some cooked, crumbled bacon which I did as well and it was very yummy!
ENJOY!!! <3 Tara
FARMHOUSE HASH WITH POT-POACHED EGGS
* 1 tablespoon canola oil
* 1/2 medium yellow onion, diced
* 1 carrot, diced
* 2 stalks celery, diced
* 2 large red potatoes, small diced
* 1/2 pound sweet Italian sausage
* 1 teaspoon paprika
* 1 teaspoon chopped garlic
* 1/2 teaspoon red pepper flakes
* Salt and pepper
* 1 teaspoon white vinegar
* 4 eggs
Directions
Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
SPINACH AND POTATO FRITTATA
* 3 tablespoons canola oil, divided
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1 russet potato, thinly sliced
* 1/2 medium yellow onion, diced
* 2 teaspoons chopped garlic
* 1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out
* 4 eggs
* 1 cup milk
* 1/2 cup shredded mozzarella cheese
* Nonstick cooking spray
Directions
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
***FYI- I read a couple reviews where they added some cooked, crumbled bacon which I did as well and it was very yummy!
ENJOY!!! <3 Tara
Wednesday, March 18, 2009
Spring Break request...
The only thing that my oldest son really requested to eat while out this whole week was his favorite -- Egg Salad Sandwiches!!! Here's our recipe...
Our Favorite Egg Salad Sandwiches
8 eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard
2-3 Tbs. chopped green onion
salt and pepper to taste
garlic powder to taste
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 12 minutes. Remove from hot water, cool, peel and chop. (Week old eggs peel better!) Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and garlic powder. Stir and serve on your favorite bread or crackers. If serving on a lettuce leaf - you might add a little paprika for color!
Our Favorite Egg Salad Sandwiches8 eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard
2-3 Tbs. chopped green onion
salt and pepper to taste
garlic powder to taste
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 12 minutes. Remove from hot water, cool, peel and chop. (Week old eggs peel better!) Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and garlic powder. Stir and serve on your favorite bread or crackers. If serving on a lettuce leaf - you might add a little paprika for color!
Monday, March 2, 2009
Have you ever had Migas?
If so, what recipe variation do you use? I have searched high and low - I took some from this recipe and some from that recipe, and then put in things that we love and came up with our own variation.
This is on our menu for the week with No1here's homemade refried beans, southern fried potatoes, and warm tortillas on the side!!! Yummm.... I can't wait!!!
Migas (pronounced MEE gahs) is a Tex-Mex "mess" of eggs, bits of fried corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. The word, migas, in fact, is derived from the Spanish word for crumbs, that was from old bread. Here in Texas, this dish is designed to use up your old stale tortillas, but if you only have fresh ones - it will still be just as wonderful!
Our Migas
10 corn tortillas (if your eggs are large, you might want to add more tortillas)
Vegetable oil (or if making bacon with this - just use leftover drippings)
diced onion
2-4 cloves garlic, minced
2-4 jalapenos, seeded and chopped (or green chilies if you want it milder)
diced tomato (salsa, or tomato sauce)
10-12 eggs, lightly beaten
cilantro, chopped
Put a good amount of oil in your skillet. Heat it over medium-high heat. Tear up your corn tortillas, or cut them into strips. Once your oil is heated, add your tortillas. Stir them around until all the tortillas get a good coating of oil. Season with salt. Toss in your onion, jalapenos, and garlic. Once your tortillas have started to get golden and have some crisp to the edges, stir in your eggs. Then add your diced tomatoes, salsa, or tomato sauce - which ever one you prefer. Then add your cheese and melt. Don't forget to top with cilantro!!! Then serve on big plates with fried potatoes and refried beans! Use your tortillas to scoop up all this yummy goodness!!! Serves: 6
* other possiblities to try: bacon, green onion, chorizo, bell pepper, black beans, ham, poblanos, avocado, crema or sour cream, etc... The ideas are endless!!!!
This is on our menu for the week with No1here's homemade refried beans, southern fried potatoes, and warm tortillas on the side!!! Yummm.... I can't wait!!!
Migas (pronounced MEE gahs) is a Tex-Mex "mess" of eggs, bits of fried corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. The word, migas, in fact, is derived from the Spanish word for crumbs, that was from old bread. Here in Texas, this dish is designed to use up your old stale tortillas, but if you only have fresh ones - it will still be just as wonderful!Our Migas
10 corn tortillas (if your eggs are large, you might want to add more tortillas)
Vegetable oil (or if making bacon with this - just use leftover drippings)
diced onion
2-4 cloves garlic, minced
2-4 jalapenos, seeded and chopped (or green chilies if you want it milder)
diced tomato (salsa, or tomato sauce)
10-12 eggs, lightly beaten
cilantro, chopped
Put a good amount of oil in your skillet. Heat it over medium-high heat. Tear up your corn tortillas, or cut them into strips. Once your oil is heated, add your tortillas. Stir them around until all the tortillas get a good coating of oil. Season with salt. Toss in your onion, jalapenos, and garlic. Once your tortillas have started to get golden and have some crisp to the edges, stir in your eggs. Then add your diced tomatoes, salsa, or tomato sauce - which ever one you prefer. Then add your cheese and melt. Don't forget to top with cilantro!!! Then serve on big plates with fried potatoes and refried beans! Use your tortillas to scoop up all this yummy goodness!!! Serves: 6
* other possiblities to try: bacon, green onion, chorizo, bell pepper, black beans, ham, poblanos, avocado, crema or sour cream, etc... The ideas are endless!!!!
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