egg

Watercress Bacon Dinner Salad

What’s Cooking in Gail’s Kitchen? Watercress Bacon Dinner Salad! If you like salad, you will find yourself saying, “OMG, I want a second helping!”  My husband and I can literally eat this dinner salad until we think we will burst! And then we’ll have one bite more! (P.S. Spring is the best time of year to pick up watercress at the Farmer’s Market.)

WATERCRESS BACON DINNER SALAD

Ingredients:

3 Eggs

7 slices Bacon

1 Vidalia Onion, Small

1 cup sliced Mushrooms

10 ounce package Grape Tomatoes

6 ounces Watercress

1 heart of Romaine Lettuce

1 cup seasoned croutons

1/2 cup Parmesan cheese

5 Tablespoons Reserved Bacon Grease (*or substitute with olive oil)

3 Tablespoons Garlic Wine Vinegar

2 teaspoons Honey

1/2 teaspoon Dijon Mustard

Instructions:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crisp. Drain on a paper towel. Remove 5 tablespoons grease and set aside. Use 2 tablespoons of grease in a separate skillet over medium heat. Slice thin the Vidalia onion, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Add mushrooms to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Cut bacon into pieces. Peel and slice eggs. Mix romaine and watercress in a large bowl. Arrange onions, mushrooms, tomatoes, and bacon on top. 

Hot Bacon Dressing: Add 3 tablespoons bacon grease, vinegar, honey, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Pour hot dressing over the salad; toss to combine. Arrange eggs over the top, add croutons, sprinkle on grated Parmesan cheese, and Voilà! Dinner is served!

Multi-Grain Avocado Toast

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Multigrain Avocado Toast! Have you heard that eating eggs are no longer bad for you? Well, that’s the story I told my doctor and I’m sticking to it. He actually agreed, after looking at my bloodwork. Now, as a disclaimer, I’m going to clarify that I usually eat one egg a day, for breakfast, and I prepare it in the microwave, without butter. I also buy organic eggs with that Florida-sunset orange yolk. Farmers here tell me that deep color means more vitamins because free range hens get to enjoy the “greener pastures of grass and clover by foraging the great outdoors.” All I know is, way back in the day when I was a country girl growing up, we didn’t have GMOs and food modifications that make an ingredient list look like it came out of a chemistry book. Rant over. 

MULTIGRAIN AVOCADO TOAST

Ingredients:

2 pieces multigrain bread, toasted

1 avocado, halved and pitted 

1 teaspoon lime juice

2 eggs, sunny side up

1/4 teaspoon everything but bagel seasoning 

Fresh blueberries and orange segments 

Cinnamon dusting, for garnish 

Instructions:

Mash the avocado, drizzle with lime juice, and spread onto the toasted bread, or simply use the toast to “dip” into the avocado/egg mixture. Spice it up with everything but bagel seasoning. Toss fresh blueberries and orange segments. Sprinkle with cinnamon. Quick and Tasty! 

Egg in a Bagel

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Egg in a Bagel! It seems I will go to many lengths to avoid frying an egg for breakfast. Let me introduce you to my latest obsession. Baked eggs. And before you ask, YES, you can adjust the baking time to have a luscious runny yolk with solid whites or a hard-set one. I’ve done both, actually.  It’s all a matter of personal taste. Of course, any bagel variation will do, so make it fun by switching things up. I’ve also used cheddar cheese, smoky gouda, and parmesan reggiano, depending on what I have on hand. My husband likes to alternate breakfast meats, while I add a fresh fruit cup or side dish of Greek yogurt. As you can see, we keep things far from boring at mealtimes. You should, too.

EGG IN A BAGEL

Ingredients:

1 sesame seed bakery bagel, halved

2 tablespoons butter

1/2 teaspoon Everything But Bagel Seasoning

4 slices provolone cheese

2 eggs

Seasoning salt and Italian herbs, to taste

Avocado, Grape Tomatoes, and Cilantro for garnish

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil, then line it with parchment paper. Set aside. Cut out the hole in both sides of the bagel to enlarge it to 3/4” wide. Butter the cut side of each bagel. Sprinkle with Everything But Bagel Seasoning; set aside. On a paper plate, stack 2 slices of provolone cheese on top of each other. Microwave for 30 seconds on High setting. Allow melted cheese to cool slightly before transferring with a spatula to the prepared baking sheet. Place the buttered side down of a bagel half onto the cheese disc, pressing to form a seal. Repeat process for the remaining bagel portion. Crack one egg into each bagel hole, making sure the yolk remains intact. Sprinkle with seasoned salt and Italian herbs. Bake 10 minutes, or until the eggs are set. Serve immediately with avocado slices, halved grape tomatoes, and fresh cilantro sprigs. 

Himalayan Salt Plate Lox and Bagels

Eating My Way Through the Holidays! Special Edition: Himalayan Salt Plate Lox and Bagels! My newest kitchen “toy” is the Himalayan Salt Plate. Not only does it create a stunning presentation, it brings a subtle and unexpected flavor to foods served on it. First, chill it in the refrigerator overnight. It then becomes a serving platter on the table or buffet line. Everything lays directly on the salt plate to absorb the nutrients. I chose Wild Alaskan Sockeye Salmon, for starters, with all the trimmings for an exquisite banquet. The lox is traditionally smoked and sliced thin. It smells divine when I break the seal. Arrange hard-boiled egg slices for essence and red onion for a blend of slightly sweet gusto. Sprinkle on imported nonpareil capers for seasoning that lingers. Slather toasted bagels with the creamy Neufchâtel cheese mixture before adding ingredients. Top with fresh dill which pulls everything together, in my opinion. Now dig in. 

HIMALAYAN SALT PLATE LOX AND BAGELS

Ingredients:

4 ounces applewood smoked salmon

2 hard boiled eggs, sliced 

1/4 red onion, sliced

2 tablespoons imported capers, nonpareil

2 sesame bagels, split and toasted

4 ounces Neufchâtel cheese

1 tablespoon Greek yogurt

Fresh dill sprigs

Instructions:

Mix the Neufchâtel cheese and Greek yogurt until smooth, light, and creamy. Slather onto a toasted bagel. Top with smoked salmon pieces, hard boiled eggs, red onion slice, and imported capers. Garnish with fresh dill sprig. 

Fried Fish Brekkie

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Fried Fish Brekkie! Think about swapping out bacon and sausage with fried fish the next time you make eggs for breakfast. Fish provides high protein and low carbohydrates, which actually makes you feel full longer. Eggs not only assist with digestion, they kick start your metabolism, making the two a match made in Heaven. Perhaps you might try it sometime. 

FRIED FISH BREKKIE

Ingredients:

4 ounce fish fillet

Sea Salt and Black Pepper, to taste

2 tablespoons vegetable oil

Dill weed, for garnish

Instructions:

Using a paper towel, pat fish dry to remove any moisture. Season both sides with sea salt and black pepper. Preheat an iron skillet over medium high heat. Carefully add vegetable oil. Add the fish to the pan; cover with a screen to avoid splattering. Cook for 2-3 minutes; then flip over and cook 3 minutes longer. A slightly crispy crust will form. Transfer fish to a plate and serve with melted lemon butter. Garnish with fresh dill. 

Croque Madame Magic

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Croque Madame Magic! For a late night snack or weekend brunch idea, make your own French favorite at home. You can cut corners by using the microwave to melt the cheese and warm the ham. Or instead, for added crunchiness, use an iron skillet to toast the bottom of the sourdough bread until golden brown. Don’t forget to brush both sides with butter. Same with the egg. Make it in the microwave or fry it in the skillet. Don’t you just love it when I give you a choice?

CROQUE MADAME MAGIC

Ingredients:

1 slice artisan sourdough bread, toasted

1 teaspoon sea salt butter

1 slice Canadian bacon

1 slice Gruyère cheese

1 cooked egg, over easy

Herbs de Provence, for garnish

Instructions:

To assemble the open-faced sandwich, place sourdough toasted bread on a plate. Slather with sea salt butter. Next layer Canadian bacon on toast. Cover meat with a slice of Gruyère cheese. Microwave on High setting for 20 seconds. Top with cooked egg. Sprinkle with Herbs de Provence spices. Serve immediately. 

Donut Muffins

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Donut Muffins! I was tickled to pieces when my friend, Judy, gifted me with a spice jar of Vietnamese Cinnamon. I had never used it before, but being a fan of cinnamon, I thought I could do no wrong. I was right on the money. The intense flavor, baked into a luscious donut muffin and then rolled in a buttery cinnamon sugar coating, practically made my eyes roll back in sublime pleasure. Now that I have experienced the taste of imagination and exhilaration, how can I ever go back to ordinary cinnamon?

DONUT MUFFINS 

Ingredients for the Muffins:

1 1/2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/8 teaspoon sea salt

1/2 teaspoon Vietnamese cinnamon 

1/4 teaspoon nutmeg

1 teaspoon pure vanilla extract 

1 egg

1/2 cup milk

1/2 cup butter, melted

Ingredients for the Topping:

1/3 cup sugar

2 teaspoons Vietnamese cinnamon 

5 tablespoons butter, melted

Instructions:

Preheat oven to 350°. Spray a 12-count muffin tin with nonstick oil. Set aside. For the donut muffins, in a large bowl, whisk together flour, sugar, baking powder, sea salt, Vietnamese cinnamon, and nutmeg. Set aside. In a small bowl, beat the egg. Add milk, pure vanilla extract, and melted butter. Mix well to combine. Add the wet ingredients to the dry ingredients. Stir just until moistened. Do not over mix. Spoon batter into the prepared muffin cups, filling about 2/3 full. Bake for 20-25 minutes. Allow muffins to cool for 5 minutes before removing from pan. For the topping, in a shallow bowl, combine the sugar and Vietnamese cinnamon. In another bowl, warm the butter for 30 seconds in the microwave. Stir when melted. Carefully dip one donut muffin into the warm butter; roll the donut muffin in the cinnamon sugar mixture. Place on a wire rack to cool. 

Egg Noodle Bowl

What’s Cooking in Gail’s Kitchen? Food With Soul: Egg Noodle Bowl! Cooking eggs in the microwave has spoiled me. No fuss, no mess, and practically perfect every time. Do-ahead noodles can be a time saver, as well. But back to the eggs. When using a custard dish, two eggs can easily be prepared in the same dish by increasing the time to 2 minutes. Always cover the dish with a silicone lid or paper towel in case the egg “pops”. Otherwise, it can be an annoying mess to clean up later. Trust me. Once the egg is finished, live boldly and add a dollop of sea salt butter to melt into it. That adds glorious flavor, without regrets

EGG NOODLE BOWL

Ingredients:

1 cup fine egg noodles, cooked according to package directions

1/2 cup grilled chicken strips, precooked and cut into chunks

1 tablespoon seasoned soy sauce

1/8 teaspoon red pepper flakes

1 green onion, chopped

1 egg

Pinch herb garlic seasoning

Sriracha sauce, to taste

Instructions:

Once the fine egg noodles are cooked, drain and transfer to a serving bowl. Microwave the chicken chunks on 40% for 2 minutes in the seasoned soy sauce sprinkled with red pepper flakes. Add to the noodle bowl; gently toss. Add the green onions. Set aside. Spray a custard dish with nonstick oil. Crack the egg into it. Pierce the yolk with a toothpick. Sprinkle herb garlic seasoning on top. Cover. Microwave egg on 40% power for 1 1/2 minutes, for runny results. Increase time at 12-second intervals for a hard cooked yolk. Transfer the egg to the top of the noodles. Top with sriracha sauce, to taste. Serve immediately.

Smoked Salmon Bagel

What’s Cooking in Gail’s Kitchen? Time To Eat: Smoked Salmon Bagel! Energize your morning with the natural protein of smoked salmon. When adding cheese, choose wisely because it doesn’t always have to be cream cheese. Goat cheese, Camembert, and Brie are nice alternatives, especially since they’re spreadable and you may already have them on hand. If you’re not very excited about tomatoes, switch them out for thinly sliced radishes or chilled cucumbers. Onions and capers add the zing that wows any family member or overnight guest. Put it all together and watch harmony reign.

SMOKED SALMON BAGEL

Ingredients:

1 bakery plain bagel, split and toasted

2 ounces smoked wild salmon, flaked

1 ounce cream cheese, softened

1 small tomato, sliced

1 slice red onion, roughly chopped

1 teaspoon capers

1 hard-boiled egg, sliced

Everything But Bagel seasoning

Dill weed, for garnish

Instructions:

To assemble ingredients, place toasted bagel split side up on a plate. In a small bowl, combine smoked salmon and cream cheese. Spread over the bagel. Top with a slice or two of tomato. Arrange red onion strips over tomato. Sprinkle capers over all. Either add a layer of hard-boiled eggs or eat them separately as you go. Spice it up with Everything But Bagel seasoning and dill weed. Enjoy.