Eggs Archives - Page 3 of 4 - The Amateur Gourmet

Quick Breakfast Tacos

February 1, 2013 7 Comments

After I made those excellent carnitas tacos, I had lots of Mexican ingredients leftover. Jalapeños. Corn tortillas. Sour cream. Well that’s not a Mexican ingredient, but it would be if I called it Mexican crema. So let’s call it crema so my first paragraph makes sense.

This often happens after I make a big dinner: the next day, I find myself with all kinds of leftover ingredients and I want to turn those ingredients into breakfast. On this particular morning, the decision couldn’t have been easier: breakfast tacos.

Chipotle Strata Brei

August 30, 2012 No Comments

It was a Saturday morning and the stale bread sitting on top of my refrigerator was calling to me. It wasn’t saying, “French toast.” It wasn’t saying, “Toad-in-the-hole.” It was whispering, like the voice in “Field of Dreams,” “Something savory…something different…something new.”

I grabbed a can of chipotles in Adobo. I grabbed six eggs out of the refrigerator. I cracked the eggs into a bowl, chopped 3 or 4 chipotles really fine and whisked them into the eggs…

Fried Eggs with Roasted Potatoes, Garlic, Rosemary and Pecorino

January 13, 2012 No Comments

If I do a post on Friday, it’s usually because I have a weekend breakfast that I want you to make. There was that time I told you how to make eggs, biscuits and bacon; and let’s not forget these banana walnut waffles. This weekend, all you’ll need are a few stray Yukon gold potatoes, olive oil, salt, pepper, some slivers of garlic, finely chopped rosemary (use the fresh stuff) and a hard Italian cheese (Pecorino or Parmesan) and you can have this breakfast ready in no time.

Eggs, Biscuits & Bacon

November 11, 2011 No Comments

I make a mean weekend breakfast. The variables often change; sometimes it’s a frittata, sometimes it’s waffles. The only constants are freshly ground coffee and paper towel napkins because who uses cloth napkins at breakfast? Lately, though, my mean weekend breakfast looks a lot like the breakfast you see above: homemade biscuits, crispy bacon and two sunny side-up eggs. I’m going to walk you through it so you can make that same plate for your loved ones this weekend.

Breakfast “Burrito” with Two Salsas

July 8, 2011 No Comments

You may have noticed that I’ve been posting more and more original recipes here. I like that. It makes me feel like, in the past 7+ years of running this blog, I’ve learned a thing or two.

Still; not everything I do is a major success. Sometimes my original conception for a dish doesn’t work out at all. In most cases, it still tastes good; I just may not be as eager to share it with the world. This is one such dish.

French Toad-in-the-Hole

March 4, 2011 1 Comment

What if you wake up tomorrow morning, tomorrow being Saturday, and you find yourself craving something savory, but you have all the ingredients for making French Toast?

Do you kowtow to your lazy, uninspired side and start heating the maple syrup, or do you allow inspiration to strike? Choose the latter path, the one less traveled by, and you will wind up with what I wound up with last week: French Toad-in-the-Hole!

Raid-The-Fridge Frittata

July 20, 2010 No Comments

I don’t often ask you to get out of your seat while reading my blog, but for the frittata you see in the above picture I demand a standing ovation!

I mean, really. Can you believe that I made that? Not only did I make that, I made that bleary-eyed on a Saturday morning using just the ingredients I had on hand. And Craig, who didn’t know what to expect when I said I was making a frittata, couldn’t stop raving about the results. “This is like professional restaurant quality food,” he declared. “Every bite has something different…you get the sweetness of the tomato, the spiciness of the jalapeno, the…..” You get the idea.

Weekend Brunch: Poached Eggs on Roasted Potatoes with Hollandaise Sauce

March 5, 2010 No Comments

Last weekend, I decided to make a very ambitious breakfast of poached eggs on roasted potatoes with Hollandaise sauce. It took a whole carton of eggs (three for the Hollandaise, four for poaching and the rest for throwing away after the yolks bled into the whites) but the resulting dish, as you can see, was pretty dazzling. It’s the kind of breakfast that makes you, the chef, feel proud and triumphant, roaring with the might of a culinary lion. “I made that!” you keep saying to yourself, reluctant to disturb the plate with a fork. “I really made that.”

“Yes,” says your companion, digging in.

“I’m a culinary lion!” you continue. “Rawwwwwwwwr!!”