brunch

i love this easy egg salad.

June 26, 2024 by Becky Spoon

This egg salad recipe is perfect for those who enjoy the flavors of fresh dill and lemon. It combines the creaminess of soft-boiled eggs and mayonnaise with a delightful tartness from the lemon. The dill adds a wonderful freshness to the dish. In addition, the inclusion of green onion and sweet relish provides both vibrant color and a burst of flavor. And for an extra kick, a touch of yellow mustard adds just the right amount of punch.

I enjoy having this as a breakfast option, paired with a slice of toasted and buttered whole grain bread. It becomes even more delightful with a squeeze of lemon and an extra sprinkle of dill on top. Alternatively, it also works well as a sandwich any time of the day.

the most delicious egg salad!

I start my eggs already in the water. Many say to bring the water to a boil, then add the eggs. If you choose that way, you’ll need to cook them for maybe 8 1/2 minutes. I tend to like starting mine in the water because I’m less likely to break them! Lol! Here’s a tutorial from the Food Lab/Serious Eats: https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html

In the Instant Pot, I find it convenient to boil eggs as they become easy to peel. Place the eggs and one cup of water in the pot’s liner. For a hard boil, set the pressure cooker for 10 minutes and perform a quick release. Alternatively, for a natural release, set it for 5 minutes, wait for 5 minutes, and then release if necessary. In my case, I set the timer for 8 minutes and performed a quick release to achieve a slightly softer texture for my egg salad. After removing the eggs from the pot, gently tap each end on the kitchen counter and roll them to remove the shell effortlessly. If the shell doesn’t come off easily, peel the eggs under running cold water. Finally, chop the eggs to your desired consistency, perhaps leaving them a bit chunky or use a bean masher like I do sometimes.

Add your other ingredients and serve immediately on the bread of your choice. I love it on toasted bread for breakfast and top with a little more dil or a soft sandwich bread. It’s perfect on sour dough!

Want more breakfast ideas?

Want more toast recipes? Try my Avocado with Poached Salmon Toast: Perfectly Delicious Avocado Toast with Poached Salmon

Here’s the recipe for this delicious egg salad! Enjoy!

Egg Salad

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Prep Time 5

Total Time 16

Servings: 2 Servings

Course: Breakfast, Main Course, Salad, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

3-4 Eggs
2 Tsp Mayonaise (more if you need)
a squeeze of yellow mustard
1-2 tsp sweet relish
1 Tsp Fresh dill
1-2 thinly sliced green onion
1 tsp lemon juice
Salt and pepper to taste

Method

Cover the eggs with cold water, bring to a boil and cook 6 1/2 minutes to 8 1/2 minutes depending on the doneness you like. These were a medium soft. Remove from the heat and submerge in cold water and peel. Chop the eggs to your desired size and add to a small bowl.
*see the notes in the post if you want to cook in your Instant Pot.
Add the chopped dill, the zest of the lemon, the lemon juice, the mayonnaise, and the salt and pepper to taste.
Combine and serve on buttered and toasted French bread or on your favorite toasted bread or in a grainy bread sandwich!! You will love this!

Notes

If you are using extra large eggs, you may want to add a little more mayonnaise and lemon.

outstanding avocado toast with chickpeas and eggs.

June 22, 2024 by Becky Spoon

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outstanding avocado toast with chickpeas and eggs. — Avocado Toast

I prepared this Avocado Toast with chickpeas and eggs because a friend of mine shared a picture of a similar dish she bought in Corsicana, Texas, and I was inspired to make my own version. I really enjoy this kind of toast! It has a tangy flavor from the lemon juice and a creamy texture from the avocado. It’s absolutely delicious and very satisfying. Although I’ve been making avocado toast for a while, I’ve never tried it with chickpeas before.

what ingredients are required for this delicious toast?

avocados
lemon
salt and pepper
extra virgin olive oil
garlic clove
chickpea
smoked paprika
eggs
sour dough or bread of your choice
flaky salt, red pepper flakes, furikake (optional)

avocado toast with chickpeas and eggs.

I seasoned the chickpeas with spicy smoked paprika and cooked them in a hot skillet until toasted. I really enjoy chickpeas prepared this way, and they also serve as a delicious snack. If you haven’t tasted toasted chickpeas, especially cooked in a skillet, you should definitely try them as they offer great health benefits.

I served this on a white with a gray tint plate which I love. I don’t use a lot of colored dishes unless I find one I really like. I love these. https://amzn.to/45A5A2A

My go to plates lately are gray and white and we actually love to eat in bowls!

avocado toast with chickpeas and eggs.

To prepare this tasty breakfast dish, begin by making the avocado spread using one avocado. Squeeze the juice of half a lemon into the spread and season with salt and pepper. Utilize fresh sourdough bread, preferably from the deli, as it toasts up nicely and turns crispy. Toast two slices of the sourdough bread, then drizzle them with extra virgin olive oil and rub them with a clove of garlic. Next, spread the avocado mixture onto the bread, followed by topping it with fried chickpeas and hard-boiled eggs. For an extra touch, add some homemade fresh basil oil. Enjoy the deliciousness!

Finally I added freshly ground black pepper and a finishing flaky salt which I love!!! If you aren’t using a flaky salt to finish your dishes, you should! This is what I used https://amzn.to/2P19bjG

Looking for more toast inspiration? Give these extra toast recipes a try.

I like something like this for breakfast. I have other breakfast toast on the blog and here’s another great recipe https://the2spoons.com/delicious-warm-egg-salad-on-french-bread-toast/ . I make this toast all of the time.

Here’s another breakfast toast I think you will love.Springtime Breakfast – Easy Country Bread Toast with Cream Cheese and Salmon

Perfectly Delicious Poached Salmon Toast

This is a delicious breakfast with this beautiful poached salmon. Honestly I haven’t made this in a while and I want to make it for breakfast tomorrow!

Here’s the recipe for the avocado toast! Enjoy!

Avocado Toast with Chickpeas and Eggs

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Servings: 2 servings

Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

1-2 avocados ripe
juice of one lemon
salt and pepper to taste, divided
extra virgin olive oil for toasting the chickpeas and for drizzling on the toast
garlic clove
1 cup chickpeas
smoked paprika, I used hot smoked paprika
2 hard boiled eggs sliced
2-4 pieces of a good bread like a sourdough or a homemade multi grain bread
fresh ground black pepper
flakey salt
red pepper flakes (optional)
Furikake (optional)

Method

Place the eggs in a saucepan with enough water to cover and bring to a boil. Reduce the heat to a medium boil, cover with a lid a little ajar and cook for ten minutes. Remove from the heat and submerge in cold water to stop the cooking. Peel the eggs and slice.
In a bowl, add the avocado and mash. Add the lemon juice and salt and pepper to taste.
Drain the chickpeas and pat dry. Sprinkle with the paprika. Heat the oil in a skillet and quickly toast the chickpeas. Remove from the pan and set aside.
Toast your bread and rub with the garlic clove. Place 2 pieces on a plate and drizzle with a little extra virgin olive oil. Top with the prepared avocado. Add the toasted chickpeas, then top with the sliced boiled eggs. Finish with a little red pepper flakes if desired, fresh ground black pepper and flake salt if you have. Bon Appetite!

A Favorite in Mexico, Simple Entomatadas with Fried Eggs

October 26, 2023 by Becky Spoon

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Entomatadas are tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast. They are served with eggs or a jerky like meat from that region. I made them for breakfast today and I had forgotten how delicious they are. Literally, I had them made in less than 30 minutes. You could make the sauce the day before, double the recipe and freeze so that next time it’s a matter of heating and softening the tortillas in hot oil and folding.

I have made these before from a Youtube video. This recipe is from one of the very many cookbooks I have on the foods of Mexico. This book is Oaxaca al Gusto, An Infinite Gastronomy by Diana Kennedy. This book won the James Beard Foundation book of the year in 2014. I’ve just started reading and I’m ready to cook from it since I have spent a lot of time in Oaxaca, Puebla, Tlaxcala and surrounding towns, Mexico City, Baja California, the Caribbean areas like Tulum and other areas like Guadalajara. Here’s the link for the book: https://amzn.to/3MdNfzG

Just look at how delicious this dish looks. They are very easy too.

This is what Diana Kennedy writes in her book about Entomatadas “Entomatadas, literally tortillas bathd in a tomato sauce, are a very popular breakfast dish in Oaxaca. They are either served alone, with eggs or with a piece of tasajo.” Sounds delicious, right? They are so good.

How to Make Entomatadas with Fried Eggs

To make heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides, they should not becove crisp around the edge. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.

Then, dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over them and garnish with the onion, cheese and parsley. If you are toping with a fried egg, arrange the 4 tortillas fourths on a plate,

Here’s another breakfast dish I think you will love! love this breakfast quesadilla!

Entomatadas with Fried Eggs

Entomatadas are corn tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast.

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Servings: 6 servings

Course: Breakfast, dinner, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

The Sauce

2 tbsp vegetable oil
1/2 medium white onion, thinly sliced
2 small garlic cloves, peeled
2 chiles de agua, toasted, skinned and seeded or substitute jalapenos, toasted only
1 1/2 lbs. Roma tomatoes, quartered and cooked in very little water
2 large sprigs epazote
salt to taste

Preparing the Entomatadas

1/4 cup vegetable oil
12 tortillas about 6 inches in diameter
1 medium white onion, cut in thin half moons
3/4 cup queso fresco or shredded quesillo
1 small bunch flat-leaved parsley, torn into small pieces

Method

Heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides; they should not become crisp aground the edges, just soft. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.
Dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over, If you are adding an egg or eggs, fry them to your liking and place on top of the entomatadas, then and garnish with the onion, cheese, and parsley.

The Best 10 Minute Breakfast – Fried Egg Quesadilla

October 14, 2023 by Becky Spoon

This breakfast “Fried Egg Quesadilla” is delicious and it really did only take about 10 minutes to make. All I did was brown some breakfast sausage and set it aside. I then added a little butter to an iron skillet and a corn tortilla. I let it brown a little, flipped and added cheese, sausage and salsa, another corn tortilla and flipped again, cooking to a beautifully crisp corn tortilla!!

The Best 10 Minute Breakfast – Fried Egg Quesadilla

I was hesitant to make this with corn tortillas because traditionally a quesadilla is with a flour tortilla, but the corn is perfect for this breakfast quesadilla. Just a little butter creates a crispy and crunchy corn tortilla that just melts into all the other ingredients as you eat it!! It’s like eating a crunchy taco with the cheese melted with an egg on it! Oh, yum!

I like to use white corn tortillas and I’m kind of picky about the brand I get. Mission has a good white corn tortilla and Guerrero is a good brand. These are Guerrero and here’s a link for them. http://www.pasionguerrero.com/en.

I have many similar breakfast on my blog. Here is another you may like: https://the2spoons.com/breakfast-tacos-with-chorizo-hatch-green-chile/.

Here’s the recipe! Enjoy!

The Best 10 Minute Breakfast – Fried Egg Quesadilla

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Servings: 2 servings

Course: Breakfast, brunch, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

4 corn tortillas
2 tbsp butter
2 slices of breakfast sausage for two portions, crumbled and browned, or a couple of strips of bacon cooked
cheddar cheese
Salsa of your choice
2-4 eggs for frying
cilantro (optional)

Method

Melt some butter in a pan and gently cook a corn tortilla in it. Flip and top the tortilla with grated cheddar cheese, the crumbled sausage or bacon and some salsa of you choice. Add a little cilantro if you like. Add a little more cheese and top with another corn tortilla. Cook, flipping the quesadilla a few times, until it is crisp and golden and the cheese has melted into lace at the sides. Place on a cutting board to rest. Fry an egg in the empty pan with a little more butter, then cut the quesadilla into quarters, placing the egg on top. Top with cilantro and hot sauce or salsa. I sprinkle with New Mexico red chile powder (mild to medium)

The Best Sausage And Hatch Green Chile Breakfast Casserole.

August 26, 2021 by Becky Spoon

This Sausage and Hatch Green Chile Breakfast Casserole was delicious. I had just roasted fresh Hatch Green Chile so decided I’d use some in a breakfast casserole. It is the season to harvest these magnificent chile’s from New Mexico after all.

If you can only find canned green chile at your local store, these are what I have used canned. I like the Hatch Green Chile brand: https://amzn.to/3PPruHQ

If you click on the link the price is for 12 – 4 ounce cans which I think is a good price. I use these also, especially if I need a large amount and don’t have my usual from New Mexico. I also use this brand on occasion because I can get it from my local HEB. https://amzn.to/3PU6iRf.

What you need for this delicious recipe:

What ingredients do you need to make this Hatch Green Chile Breakfast Casserole.

French bread preferably, but other bread would work

butter
breakfast sausage
large to extra large eggs
salt
black pepper
onion powder
dash of garlic powder
heavy cream
Hatch Green Chile
green onions
cheddar, Colby. or Monterrey Jack

What breads would work?

Crusty sourdough
Ciabatta bread
stale white sandwich bread
French Bread
Italian Loaf

Assorted fresh breads on a white isolate background.

Tips for making this casserole:

Normally I would make this recipe the day before and refrigerate over night uncooked. You can do that when you make your, but because I decided I wanted this for breakfast, I made it the same morning and I think I liked it’s better.

Maybe it seemed fluffier? I’m not sure, but the bread was still defined; well, it was just delicious. Maybe it was a little like bread pudding? Savory Bread Pudding? BTW, bread pudding is one of my all time favorite desserts.

The recipe calls for one and a half cups of heavy cream. You can use half whole milk and cream.

If you use one of the more crusted breads I would add 3/4 to 1 more cup of liquid. That crusty bread will definitely soak up your liquid.

I add my seasonings to my milk before I add the eggs. This will insure you have enough salt and pepper and your desired seasonings without having to taste raw eggs.

What Do I cook these in?

I love these casserole dishes. They are Staub I found on sale, but what I like about them is they are the perfect casserole for one or two people. https://amzn.to/3sR0GuG.

I also like these multi-purpose lasagna pans. They are perfect for this dish.https://amzn.to/3PRadhB

the best sausage and hatch green chile breakfast casserole.

I made some homemade hash browns to have along side this Hatch Green Chile Breakfast Casserole. I had one fresh out of the garden tomato left. This was just a delicious meal. For the hash browns, I placed a medium potato in the microwave on the “potato” mode. When it ended, even though it was still a little firm, I grated it being really careful because It was still hot!

I heated a non-stick skillet to medium high with just a little oil in the bottom. I added the shredded potatoes, sprinkled with a pinch of salt and pepper and allowed them to brown on the first side without moving. Then I flipped them over, breaking them up a little so all of them will brown, continuing to flip until they are golden brown.

Need another breakfast casserole?

Here’s another breakfastreEasy – Sausage and Mushroom Breakfast Casserole for 2

Easy – Sausage and Mushroom Breakfast Casserole for 2

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Course: Breakfast, brunch, Main Course

Cuisine: American

love these delicious huevos rancheros for breakfast.

August 30, 2020 by Becky Spoon

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It only takes a few minutes to prepare these Huevos Rancheros. The tomato sauce can be made quickly. Apart from the sauce, all you need to do is fry a tortilla, cook an egg, and add your preferred cheese. You can also consider adding refried beans and a choice of meat like chorizo, bacon, or ham. It’s delicious! Who wouldn’t love the combination of a flavorful sauce, corn tortillas, and a sunny-side-up egg?

What is a huevos rancheros?

A dictionary defines it as a meal consisting of eggs cooked by frying or poaching, served on a tortilla with a tangy tomato sauce. Variations include the addition of black beans, the familiar refried beans, and diverse sauces such as New Mexico’s Green Chile. In Mexico, they are also accompanied by various meats and cheeses, and the sauce preparation can vary.

What are the required ingredients for the recipe?

Roma tomatoes
Jalapenos
Serranos
white onions
salt
fresh garlic
beans of your choice (pinto or black beans)
meat of your choice (chorizo, ham, bacon are examples)_
eggs
corn tortillas
oil

What a out the refried beans?

Here is my recipe for beans for the refried bean portion. I honestly prefer making my own rather than using the canned. Easy Refried Beans from Homemade Pinto Beans. One thing I did do different on this recipe is before I added my cooked beans to the skillet I sauteed a little onion in the oil and added some chile de arbol for added flavor.

Here’s another recipe for huevos rancheros New Mexico style: Love New Mexico Red Chile Huevos Rancheros

Want another similar recipe? Try these easy Entomatadas with Fried Egg https://the2spoons.com/delicious-entomatadas-for-breakfast-or-anytime/

I used Cotija Fresco. It’s a salty crumbly cheese, perfect for this dish and for that matter enchiladas and other Mexican dishes.

https://www.heb.com/product-detail/cacique-ranchero-queso-fresco/185664

Cacique Cheese, Part Skim Milk, Queso Fresco, Ranchero

Here is the recipe for this delicious breakfast! Hope you try them soon!

Huevos Rancheros

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Servings: 4 servings

Course: Breakfast, brunch

Cuisine: Mexican

Ingredients Method

Ingredients

1 1/2 lbs roma tomatoes (about 7)
1/2 white onion (1/4 to remain whole, 1/4 diced)
1-2 jalapeno, whole
1-2 serrano (optional)
1 clove garlic, minced
pinch of salt
4 eggs for frying
4 corn tortillas
oil
Queso Fresco cheese or cheese of your choice.
refried beans (recipe in content of the post)

Method

On a comal or griddle that has been heated to medium high add a piece of aluminum foil for easy clean up then add your roma tomatoes, 1/4 of the onion that was not diced and the chiles. Depending on your heat tolerance add the jalapenos and serranos. I didn't add the serrano this time because they are sometimes hot, but they add excellent flavor. Experiment. Add a little of both. Roast the tomatoes, onion and chiles until they are charred, turning them periodically to char them a little on all sides.
When you have reached your desired amount of char, remove the chiles to a cutting board and chop up in large chunks and add to a blender along with the garlic, the 1/4 charred onion and a pinch of salt. Remove the tomatoes and add to a bowl. Blend the chile, onion , garlic and salt mixture, then add the tomatoes. Pulse or blend to a smooth consistency.
In a skillet add a couple tablespoons of oil and add the diced onions. Saute for a few minutes, then add your tomato mixture. Simmer for about 10 minutes,
While your tomato sauce is simmering, heat your refried beans. In another skillet heat a little oil and fry your tortilla to your liking For me they either have to be just softened or fried crispy because in between I think they can be a little tough. Drain them on a paper towel. In the same skillet add your egg and baste with a spoon to cook the whites to your desired doneness. Continue to baste if you like your yolk medium cooked. I like them sunny side up for presentation, but please cook them to your liking.
To assemble: Ladle a little of the sauce into a bowl or a plate, Top with your tortilla. To the tortilla add the refried beans, If you are adding chorizo or other meats, top your beans with that. Then add your egg. Finish the dish with a good ladle of the sauce and top with cheese and some avocado.