breakfast

Perfectly Delicious Avocado Toast with Poached Salmon

February 6, 2019 by Becky Spoon

This avocado toast with poached salmon is absolutely one of my favorite toast! There’s toasted bread, sliced avocado, poached salmon, and a mustard dill sauce!

Poached Salmon Toast — Perfectly Delicious Avocado Toast with Poached Salmon

Honestly, this Avocado Toast with Poached Salmon is perfect for Breakfast, Brunch, Lunch, or an appetizer.

Perfectly Delicious Avocado Toast with Poached Salmon

I cooked the salmon for the avocado toast to a medium rare. I didn’t want to over cook it so it would be dry. The medium rare salmon with the mustardy sauce, the avocado

And that mustard sauce! Oh wow! This sauce takes this avocado toast to a new level! The sauce is sweet and mustardy!

Perfectly Delicious Avocado Toast with Poached Salmon

Just look at this salmon. Can you imagine adding this to your Avocado Toast?

It seems everyone is having avocado toast for breakfast these days and that makes me happy! Here’s a little history of Avocado Toast! https://www.washingtonpost.com/news/wonk/wp/2016/05/06/how-the-internet-became-ridiculously-obsessed-with-avocado-toast/

Perfectly Delicious Avocado Toast with Poached Salmon

Here’s the recipe! Bon Appétit!

Perfectly Delicious Avocado Toast with Poached Salmon

This Avocado Toast with poached salmon is absolutely one of my favorite toast! Toasted country bread, sliced avocado, medium rare poached salmon, topped with a sweet mustard dill sauce!

Print Recipe

CourseAppetizer, Breakfast, Lunch, Main Course

CuisineAmerican

Prep Time10

Cook Time5

Total Time15

Ingredients

For the Poached Salmon

1 Lb Salmon filet
Salt
1/2 Cup White wine vinegar
1 Shallot, peeled and thinly sliced, or a few slices of onion
Several sprigs of fresh dill or sprinkle of dried dill
Fresh parsley
Fresh ground pepper
A few slices of lemon

For the Toast

2-4 Slices country brear
1 Ripe avocado, sliced
2 Lemon, quartered
Salt and pepper
Poached salmon, sliced or chunked into pieces
Red onion slices
Dill fronds for serving

For the Sauce

2 Tbsps Dijon Mustard
1 Tbsp Honey Mustard
1 Tsp Whole-grain Mustard
1 1/2 Tbsp Sugar
2 1/2 Tbsp White wine
2 1/2 Tbsp Olive oil
1 1/2 Tbsp Grapeseed oil
2 Tbsp Minced fresh dill
1/2 Tsp Kosher salt

Instructions

Poaching the salmon

Cover and cook 5 to 10 minutes depending on the thickness of the fillet, or to the desired fineness. Do not overlook! I only cook for 5 because I like my salmon medium rare.

Building the Toast

Toast the bread and add sliced avocado. Sprinkle with lemon juice, then sprinkle with salt and pepper.
Place a slice of salmon, ribboning it out to cover the bread or some chunks. Drizzle with the sauce. Garnish with some red onion, sprinkle with dill fronds, salt and pepper, and serve with extra sauce.

For the sauce

Whisk together the Dijon Mustard, honey mustard, whole grain mustard, sugar, and vinegar in a medium bowl. Combine the oils in a cup. Slowly add the mixture to the mustard mixture, whisking constantly until emulsified. Stir in the dill and salt.

These soft boiled eggs are the perfect side for this avocado toast:https://the2spoons.com/soft-boiled-eggs/

Healthy Cauliflower Toast – eat your veggies

February 3, 2019 by Becky Spoon

Jump to Recipe

Salty from the prosciutto, melted Swiss cheese, loaded with healthy cauliflower perfectly describes this Cauliflower Toast recipe.

This Cauliflower Toast recipe is from Ina Garten’s cookbook, Cook Like a Pro, which by the way, is a great cookbook!https://barefootcontessa.com/cookbooks/cook-like-a-pro

I’m always looking for new breakfast recipes that I can incorporate some healthy vegetables, like this Cauliflower Toast.

Add some soft boiled eggs to your cauliflower Toast and you have an even better toast!https://the2spoons.com/soft-boiled-eggs/

Healthy Cauliflower Toast – eat your veggies

Here you go fir the yummy recipe! Enjoy!

Cauliflower Toast

Salty from the prosciutto, melted Swiss cheese, healthy cauliflower describe these Cauliflower Toast!

Print Recipe

CourseBreakfast, Lunch

CuisineAmerican

Keywordcauliflower, toast

Prep Time30

Total Time32

Servings Servings

Ingredients

1 Small head cauliflower
4 Tbsp Olive oul
1/4 Tsp Crushed red pepper flakes
12 Oz Italian mascarpone cheese at room temperature
6 Oz Gruyere or Swiss cheese, grated
4 Oz Thinly sliced prosciutto, julienned (you could use bacon)
1/4 Tsp Ground nutmeg
6 Large slices country style bread
Papeika
Freshly grated Parmesan cheese
2 Tbsp Minced fresh chives
Flakes sea salt, like Maldon

Instructions

Preheat the oven to 400 degrees.
Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, ½-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes.
Set the oven to broil and arrange a rack 6 inches below the heat.
Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper.
Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.

Our Favorite, Effortless Chorizo with Eggs and Cheese, Refried Beans and Hashbrowns

January 16, 2019 by Becky Spoon

When I visit Mexico the breakfast are legendary. There are fried eggs with picant tomato sauce (huevos rancheros) that are delicious and scrambled eggs with onions and tomatoes, eggs with chorizo, beans and potatoes with fresh made tortillas. — A corn tortilla with Mexican Chorizo, the famous Mexican sausage, scrambled with eggs, cheese, with hashbrowns and refried beans

“From Rick Bayless’s cookbook, Autehentic Mexican writing about Chorizo : “it is certainly like no other sausage: fragrant with herbs and spices, rich and tender with deep red chile, and pleasantly sharp with a touch of vinegar. It hangs in undulating strings all over Toluca (like waves of the Mike, says Sr. Sanchez Garcia) in the butcher counters that border one of the big market buildings and in the beautifully packed taco stalls a few buildings over.

And it’s in the little downtown stores that sell Toluca treasures like asadeti cheese, jars of colorful pickled vegetables, and bottles of orange flavored liquor called Moscow. Strings of chorizos, red with dried peppers and uniquely green with tomatillos, fresh coriander and hit chiles-either of them textured with peanuts, almonds, raisins or pine nuts.”

When I visit Mexico the breakfast are legendary. There are fried eggs with picant tomato sauce (huevos rancheros) that are delicious and scrambled eggs with onions and tomatoes, eggs with chorizo, beans and potatoes with fresh made tortillas. I always find Chilaquiles, posole, sauces, refried beans, potatoes, salsa, all kinds of eggs prepared with mexican ingredients.

So my recipe is with the Mexican chorizo prevalent in our region or I should say in Texas, where TexMex rules! There is beef or pork chorizo at the supermarket and many different brands. Honestly I don’t have a recommendation; all I’ve tried has been delicious. I will say, in my opinion, I do like the brands that seem more firm.

This is one of the other Spoon’s favorite breakfast! He likes everything on a plate to eat with a fork scooping into a tortilla; I like to build everything into a tortilla and eat it as a taco!

Mexican Chorizo with scrambled eggs, cheese, hashbrowns and Refried Beans! — I love these!

Try Mexican Chorizo if you haven’t yet!! Here’s the step by step recipe for this yummy breakfast! Bon Appétit!

Easy Leftover Prime Rib Roast Hash

January 4, 2019 by Becky Spoon

Jump to Recipe

This leftover prime rib roast hash is the best! Breakfast is undoubtedly the favorite meal of the day for the 2 Spoons. Because of that, I’m constantly trying to add new recipes to shake things up a bit and hash is one of those recipes we love. Add a couple of sunny side up eggs! You’re set!

This morning was easy because I had this leftover roast from the holidays and I definitely wanted to use it in a recipe. (Who lets Prime Rib or a Rib Roast go to waste?)

I fried some potatoes with onions and peppers, then I added the cubed roast and heated it through. Add lots of black pepper, salt to taste and fresh thyme!

Leftover Prime Rib Roast Hash

How to Make Breakfast Hash Out of (Almost) Anything?? Look at this simple link from Epicurious: https://www.epicurious.com/expert-advice/how-to-make-breakfast-hash-without-a-recipe-article/amp.

Here’s the steps mentioned:

CHOOSE THE MAIN MEAT

Leftover cooked meat or poultry are natural beginnings for hash. If you can shred it, you can hash it. Corned beef, carnitas, brisket, duck confit, roast chicken, and turkeyare all perfect for hash. Don’t have any of that on hand? Use bacon or sausage (fresh chorizo is always a favorite of mine).

Fry the meat in a large skillet with a bit of oil until hot and crisped, then transfer it to a plate with a slotted spoon, leaving any fat or juices in the skillet for the next step. (Not eating meat? Jump straight to the next step.)

ADD ONE TYPE OF ALLIUM AND ONE KIND OF POTATO

Onion, leek, pearl onion, or shallot: take your pick of allium and dice it. (You don’t even need a whole onion—this is the perfect time to use up that half onion leftover from another meal.) Next, pick a potato (or two). Any kind of potato, sweet potato, or yam will work. Don’t bother peeling it—just chop it into rough 1/4-inch cubes (consistency of size is more important than the size itself).

If you have rendered fat in your skillet, get it nice and hot and toss in the diced allium and potato. If you don’t have rendered fat, cook the vegetables in olive oil, canola oil, bacon fat, or ghee. Season the potatoes and onion with salt and cook over medium-high heat, keeping them in a single layer and stirring often, until the potatoes are crisp on the outside and soft on the inside.

ADD OTHER VEGETABLES

Meat and potatoes may be the foundation of hash, but don’t miss the opportunity to add some extra veggies. This is where those leftover sautéed mushrooms you have sitting in the fridge come in, or that single ear of grilled corn on the cob leftover from the weekend’s cookout, or that big bunch of kale you need to make a dent in.

Bell peppers, carrots, spinach, and even fenneland apples are all great, too. Chop them up, stir them into the potatoes and onions, and cook just until the greens are wilted and the veggies are hot. (If you’re adding raw veggies that may need more cooking time, such as carrots or fennel or bell peppers, you may want to sauté them on their own in a separate skillet while you cook the potatoes and onions, or just cook everything a little bit longer.)

Add the meat back into the mix, give it a stir and a taste, and adjust the seasoning. This is also the time to add some spices and fresh herbs.

PUT AN EGG ON IT

Sometimes I cook my eggs right in the hash. Sometimes I like to cook them on the side. (I prefer a soft-boiled 5-minute egg.) Do whichever you prefer, but know that if you cook them right in the hash, you’ll have one less pot to wash. To do that, make a couple little nests in the hash and crack an egg into each. Slide the skillet into a hot oven and bake until the eggs are just set, or cover the skillet with a lid and continue cooking until the eggs are set.

Easy Leftover Prime Rib Roast Hash

Here’s my simple recipe! Just like the article says, you can add almost any meat, some cubes potatoes, onions and you have the base of a great hash!

Want another hash recipe for breakfast? Try this: https://the2spoons.com/hearty-smoked-chicken-hash-and-eggs/.

Leftover Prime Rib Roast

Print Recipe

CourseBreakfast, brunch, dinner, Main Course

CuisineAmerican

Keywordhash, leftover prime rib hash, leftovers, prime rib

Servings Servings

Ingredients

2 Cups Leftover prime rib cubed
1/2 Onion, diced
1/2 Green pepper
2 Potatoes, diced
Vegetable oil for frying
2-4 Eggs cooked sunny side up or to your liking
Salt and pepper to taste
Fresh thyme or other fresh herbs if desired

Instructions

Heat a skillet over medium heat and cook the potato, onions, and peppers until tender and browned.
Add the cubed prime rib or other meat of your choice . Continue to cook until heated through.
Plate the hash, fry a couple of eggs to your liking, top the hash with your eggs and ENJOY!!

Pan Fried Breakfast Burrito

December 2, 2018 by Becky Spoon

We love New Mexico Style Mexican food and our beloved TexMex! Haha! We really do. Maybe it’s because we live in Texas and have some of the best Mexican food around!

These breakfast burritos are fried in a little oil, then topped with Red Chile and cheese! These are favorite of ours! They are loaded with eggs, sausage, and cheese and served with fresh avocados! So good.

You can use your favorite red chile auce or here’s my red chile recipe. Http:://www.the2spoons.com/new-mexico-red-chile-sauce/

If you use store bought red chile we like Hatch Red Chile Enchilada Sauce. https://www.hatchchileco.com/recipe/red-chile-beef-enchiladas/

Pan Fried Breakfast Burrito

These burritos can be made ahead and frozen for later use. Make the burrito to the point before you would fry them. Wrap in saran wrap, stick in your freezer and thaw in your refrigerator the night before for a delicious breakfast.

I like to serve this with fresh avocado or fresh made guacamole. Serve with a lime for squeezing over the burritos! Enjoy!

Pan Fried Breakfast Burrito with New Mexico Red Chile

We love burritos in the Spoon household especially for breakfast and as in this case fried and topped with either New Mexico Red Chile or Green Chile, or both for Christmas.

These are stuffed with potato, sausage, and cheese…a little of the sauce and absolutely melt in your mouth. You will have to make these!

This recipe is for 2 but you can double, tripple, it all works well. It is not a complicated recipe so a little more of this or that won’t hurt.

Print Recipe

CourseBreakfast

CuisineMexican

Prep Time10

Cook Time10

Total Time20

Servings servings

Ingredients

2 slices of breakfast sausage
1 medium potato, diced
salt and pepper
2 large eggs
1/2 cup cup cheddar cheese
2 flour tortillas (I used the precooked ones)
oil for frying the burrito
1 cup New Mexico Red Chile (see http:/www.the2spoons.com/2454-2/

Instructions

Fry the potatoes in a little oil until soft. I use a non stick skillet that I hardly add any oil. I heat the oil, add the potatoes, when they start to fry I reduce the heat to simmer and add a lid. When they are soft I remove the lid and brown a little.
I push the potatoes to one side and add the sausage to the same skillet, cooking it until it has browned.
Combine the potatoes and sausage when done and set aside.
Using the same skillet, add your eggs.
You don’t want to over cook your eggs as you are going to stuff them in the burrito and fry for a few minutes.
Add cheddar cheese to the eggs and immediately remove from the heat.
Cook your flour tortillas in a hot skillet until they are puffed and lightly browned being careful not to crisp them. You want them to be soft so they will be easy to roll.
Remove the tortilla to a work surface and add the potatoes and sausage, top with the eggs and cheese.
Add about 2 teaspoons red chile to the top.
Roll the burrito by folding in each side, then starting from the side closest to you rolling and tucking as you go. Don’t worry if they are a little messy…but try not to overfill because that will splatter in the oil when you put them in. I slightly put a toothpick in the end that will help keep it sealed until that side can brown.
Brown the burrito on all sides turning frequently. This will only take a few minutes and you don’t want to over cook them.
Heat your broiler in you oven, or you could use a toaster oven. Place the burrito on the plate you are using. Ladle about a 1/4 red chile over the burrito as shown in the photograph, top with a little cheese. Place under the broiler and allow the cheese to melt.
Serve with some avocado on the side if you want to lighten the dish up, lettuce and tomatoe would be great, as would pico de gallo! Enjoy!