eggs

love these easy pancetta, egg and cheese boats.

August 29, 2021 by Becky Spoon

These pancetta, egg and cheese boats are from leftover wheat bolillo rolls I used the other day when making a Mexican Torta. I love to use things on hand. These are filled with an egg custard, onions, peppers, spinach, pancetta and cheese.

I removed much of the bread in the middle, making sure to not go all the way through so they won’t leak your egg custard. Then I layer with a slice of swiss cheese (didn’t have any gruyere) then I pour the egg custard in, then divide the filling among the boats. This is also the perfect on the go breakfast dish.

love these easy pancetta, egg and cheese boats.

I saw this recipe from the blog Fork and Spoon, who btw have many great recipes. They call them the original baked egg boats recipe, which likely is. So my recipe is from their recipe, I just changed a few things.

These boats are pretty much quiche that the bread is your crust. I did not have a baguette or other French bread but that may work better than these for a crowd. If using a baguette, you’d want it to be about 10-12 inches. You would hollow out the French bread the same making sure you don’t go all the way through. These sourdough baguettes would be good: https://amzn.to/3mG2fdJ. They are 10 inches.

Other combinations you may like:

sliced and sautéed mushrooms, diced shallots, and spinach
caramelized onions, diced ham, sliced green onions or chives, and shredded cheese
spinach, crumbled turkey breakfast sausage, and crumbled goat cheese
diced and sautéed bell peppers, crumbled feta, and spinach or kale
sliced chives, minced thyme, minced parsley, and shredded or crumbled cheese

Like these I had made earlier with ham, red peppers, fresh spinach and cheddar cheese! Delicious!

These are the Torta’s I made the other day with this Bolillo bread and they were amazing! amazing torta – a mexican street food favorite

love these easy pancetta, egg and cheese boats.

Need other breakfast recipes? Try these:

Here’s the recipe for these delicious breakfast boats.

love these easy pancetta, egg and cheese boats.

Print Recipe

CourseBreakfast, brunch

CuisineAmerican

Keywordbagel with smoked salmon and cream cheese, breakfast, brunch, egg boats, pancetta, pancetta egg and cheese boats

Ingredients

2 sourdough demi baguettes or any bread you can fill like I did
6 eggs
1/3 cup heavy cream
2 ounces finely diced pancetta
2 thinly sliced green onions
4 ounces gruyere or other swiss cheese
pinch of salt (pancetta can be a little salty)
fresh ground black pepper

Instructions

Preheat oven to 350 degrees.
Cut a deep “V” through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
Whisk together eggs and cream. Pour the mixture evenly to the baguettes. Distribute the other ingredients evenly over the egg mixture. Lightly season with salt and pepper. Top with additional cheese on top if you like.
Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.

i love these – chorizo, potato and eggs fried burritos with red sauce.

August 18, 2021 by Becky Spoon

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I’m not sure when I ate the first wet burrito, but these chorizo, potato and eggs fried burritos with red sauce became a favorite after that. Likely we were in Ruidoso and I came home and duplicated them. I’ve made these with many different fillings. Why not make a breakfast wet burrito and stuff it with potato, chorizo and eggs? Well, of course! Perfection.

I had Hatch red chile sauce already made from enchiladas. Of course, I didn’t want that to go to waste so I thought the other day that I’d love that for breakfast. Decided if I could make breakfast enchiladas with eggs in them, that this burrito should work also and wow did it every. So delicious!

i love these chorizo, potato and egg fried burritos with red sauce.

Of course a key component in this dish is the Hatch red chile sauce. I make this sauce form Hatch dried chile and once you start making this sauce I think it will become your favorite enchilada sauce. You may be able to find them at your local grocery store or there’s different websites you can order them. I’ve actually ordered these online from Amazon https://amzn.to/3xTm0k1.

If I’m in New Mexico, I’ll load up on them. When I run out, I order them online to get the real thing. Here’s my recipe for red chile sauce. It’s kind of a process at first, but the original paste makes a lot of sauce. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

If you don’t want to make the sauce from scratch most grocery stores have canned Hatch Red Enchilada Sauce. https://amzn.to/37PwGWi.

New Mexico Hatch Red Chile Beef Enchiladas

i love these – chorizo, potato and eggs fried burritos with red sauce

This deliciousness for breakfast is crazy. You can make these up to the point of frying them and store in the refrigerator over night. Next morning fry them, heat the sauce and you’re set. You will not regret this recipe. Let me know if you make this!!

i love these – chorizo, potato and eggs fried burritos with red sauce.

I'm not sure when I ate the first wet burrito, but these chorizo, potato and eggs fried burritos with red sauce became a favorite after that.

Print Recipe

CourseBreakfast

CuisineMexican

Keywordbreakfast, burritos, fried burritos, Hatch red chile sauce, homemade chorizo, New Mexico, wet burritos

Servings servings

Ingredients

For the Hatch Red Chile Sauce

8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 white onion, quartered
3 cloves garlic
heaping tablespoon flour
1 tsp crushed Mexican oregano
water or chicken stock
1 tsp salt, or more to taste

For the Burritos

1-2 cups Hatch Red Sauce (a can of Hatch Red Enchilada Sauce can be substituted)
1 medium potato, diced
8 oz chorizo
4 eggs, beaten
2 tbsp butter for cooking the eggs
cheddar or Monterrey jack cheese, grated
2 large burrito size flour tortillas
peanut oil or vegetable oil for frying
salt and pepper
Mexican Crema for serving

Instructions

For the Red Chile Sauce

This will make much more chile paste than you'll need for just this recipe. Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Add the onion and the garlic. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a little water if you need to. Discard the skins or seeds.
Warm the oil in a skillet. Add the flour and cook for a minute or 2, stirring. Add enough water or chicken stock to make a pretty thin gravy. Add the chile mixture a little at a time, tasting until you reach the desired chile taste you want. If you have some left, you can freeze until you need later. Add the crushed oregano and salt to taste. Cover and cook for about 20 minutes, adding water if needed. You want a pourable sauce, not a thick sauce. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce.

For the Burritos

Heat enough oil in a non stick skillet to cover the bottom and heat to medium high. Add the potatoes and a little salt and pepper. Brown the potatoes on both sides, then reduce the heat to low and cook until the potatoes are tender. Remove the lid, increase the heat and crisp up the potatoes. Remove and set aside.
Add the chorizo and cook it for a few minutes until cooked through. Drain on paper towels and add to the potatoes.
Wipe the skillet out and add the butter. When melted add the beaten eggs, folding over until done, but not dry. You want them to be soft.
Add the eggs to the potato and chorizo and add some cheese. Add a tablespoon or 2 of the red chile sauce.
Heat a griddle or large skillet and heat the flour tortillas until they have puffed and have softened, Place on a flat surface and divide the mixture among each tortilla. Place in the middle of the tortilla. Fold the sides over, then roll from the end closest to you, trying to make as tight as possible, but not breaking so the filling will not come out when you fry.
Add enough oil, about an inch, to a skillet to hold both burritos. Het to medium high. You don't want the oil smoking. Place the burrito into the skillet, seam side down. Cook until browned, then turn so that all sides have browned. When done, place on a wire rack to drain.
Heat the broiler. Pour some of the red chile sauce into a bowl or on a plate. Place the burrito on top, then ladle more sauce over the burrito. Top with more cheese. Place in the broiler and allow the cheese to quickly melt. Remove from the oven, add some Mexican crema if you like and serve! Enjoy!

Easy Egg and Cheese English Muffins with Sausage

February 12, 2020 by Becky Spoon

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Egg and Cheese English Muffins with Sausage

These drool worthy Sausage, Egg and Cheese English Muffins are super easy! There’s cheese folded into the eggs, then again on top. The sausage is a spicy breakfast sausage and I used good ole American cheese, but cheddar or almost any cheese would work.

Easy Sausage, Egg and Cheese English Muffins

For the eggs I beat them like I’m scrambling eggs. Then pour them into a non stick skillet with butter. Allow the eggs to start to set them lift the edges to allow the eggs to run out to continue to firm up a little.

When the eggs are almost set, add your cheese, fold one side over like making an omelette, then fold from the top over to make a small package. Your cheese is inside melting. I like to place another piece of cheese in the skillet to melt, then top the eggs with it!

Egg and Cheese English Muffins with Sausage

I used Thomas’ English Muffins. I really like these but there are many brands you can get. Here’s a link for the Thomas’ English Muffins https://amzn.to/2tXUaIE.

I like to have english muffins for breakfast because they have less calories than bread. Sometimes I purchase the wheat muffins and they are great.

Here’s another breakfast recipe on the blog! https://the2spoons.com/whole-wheat-bagel-with-smoked-salmon-and-whipped-cream-cheese/

Here’s the easy instructions for these delicious breakfast muffins.

Easy Egg and Cheese English Muffins with Sausage

Print Recipe

CourseBreakfast, brunch

CuisineAmerican

Keywordbreakfast, brunch, cheese, cheesy eggs, eggs, english muffins, sausage, spicy sausage, Thomas English Muffins

Servings servings

Ingredients

2 Separated English Muffins
4 eggs divided into two bowls, beaten with a fork or whisk
salt and pepper for the eggs
2 sausage patties smashed to fit the size of the muffin
4 slices of cheese of your choice, I used American, Cheddar would be great
2 tbsp butter to cook the eggs, divided
butter to spread on the English muffins after toasted
Tabasco or other hot sauce for serving (optional)

Instructions

Place two eggs in separate bowls. Add a pinch of salt and pepper. Beat the eggs with a fork or whisk them to break them up and combine.
Place your sausage patties in a skillet and cook until done.
While the sausage is cooking, cook your eggs two at a time. To cook the eggs, heat one tablespoon butter in a non stick skillet. Pour the eggs in a bowl at a time and allow the eggs to sit until they start to set. When they start to set, with a spatula, lift the sides, tilt your pan and allow the wet eggs to flow out so they will continue to cook. When most of the liquid has set and the top is just still a little wet, lay a slice of cheese onto eggs. Fold one side over like you are making an omelet, then fold over one more time either from the top or bottom, to form a little square. Remove from the skillet and place the other piece of cheese into your skillet. It will immediately start to melt, scoop it up with your spatula and place on top of the cooked eggs. Place in a warm oven if you like so the first will stay warm while you cook the other eggs.
Place your muffins in the toaster, and butter them after they have been toasted. Place the sausage on the muffin bottom, top with your eggs, your Tabasco or other hot sauce. Place the top muffin and enjoy! Yummy!

Yummy Corned Beef Hash is so Easy

January 15, 2020 by Becky Spoon

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When you have leftover Corned Beef you must have Corned Beef Hash! As you all know breakfast is probably my favorite meal and hash is always a favorite when we have leftover meat. However, this hash is the perfect lunch, supper or dinner too.

If you cooked your corned beef with potatoes and carrots, you can use them in this too. I didn’t use those because they were a little mushy, so I used Simply Potato Cottage Fries which was wonderful and I grated carrots so they would cook faster and more evenly with the potatoes. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

Yummy Corned Beef Hash is so Easy

The leftover corned beef was from the weekend and I had cooked it in the Instant Pot, the easiest thing ever. Here’s the link for that recipe: https://the2spoons.com/simple-instant-pot-corned-beef/.

All I did on the hash was to first sauté the carrots and green onions in a little butter and extra virgin olive oil. Then I added my potatoes (which are cooked) and on high heat browned a little before I added my corned beef. After I added my corned beef, I continued to brown pressing down a little to form kind of a patty, making sure though that it doesn’t become mushy.

Yummy Corned Beef Hash is so Easy

Here’s the recipe! If you don’t have leftover corned beef you can use deli corned beef but have them slice thick. You want chunks of the corned beef. I poached eggs which are so easy after you get the hang of it. Perfectly cooked they add a sauce to the dish and bring everything together! Hope you try this recipe and enjoy!

Corned Beef Hash

Print Recipe

CourseBreakfast, brunch, dinner, Lunch, Main Course

CuisineAmerican, Irish

Keywordbreakfast, corned beef, corned beef hash, cottage fries, dinner, hash, Instant Pot, Instant Pot Corned Beef, lunch, supper

Servings servings

Ingredients

2 tbsp butter
1 tbsp extra virgin olive oil
3 carrots grated on your large hole box grater
1 bunch green onions, tops and bottoms
3-4 cups leftover or thick sliced deli corned beef cubed
poached or fried eggs

Instructions

Add your butter and evoo to a large skillet and heat to medium high. Add your grated carrots, stirring to make sure they don't burn until they are soft. Add your green onions and cook about 2 minutes. Add the cottage fries, combine with the carrots and onions, increase the heat and allow the potatoes to sit and brown on that side. After they have browned, turn them and allow the next side to brown a little. Add your cubed corned beef and continue to cook, pressing down just a little until browned and your corned beef is heated through.
Divide among 4 plates or bowls and top with one or two either fried or poached eggs. Serve with toast, biscuits ore a crusty French bread.
*To poach the eggs, Crack your eggs into a bowl, two at a time. Fill a small saucepan with water about halfway and bring to a boil. Add about a teaspoon vinegar. With a spoon or whisk, stir the water in a circular motion to create a whirlpool and add your first egg, then the second egg. Allow the eggs to cook. They will start to come together. After a few minutes, using a slotted spoon, lift the eggs one at a time so you can feel them for your desired doneness. When done, remove to a kitchen towel or paper towel, then top your hash with the desired amount of eggs per plate.

Easy, Sausage Egg and Cheese Biscuit

September 7, 2019 by Becky Spoon

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This Sausage Egg and Cheese Biscuit is so easy and one of my favorite things to eat for breakfast. Do you remember the Self Rising Flour Biscuits I posted the other day? That recipe is the recipe I used for these biscuits.

You can make these biscuits ahead of time, individually freeze them and pull them out as you need them. You can even go ahead and cook the sausage and add them to the biscuit before freezing. Take them out the night before and place them in your refrigerator, turn your oven on warm and heat through while you’re doing other things the next morning. Fry or scramble some eggs with a little cheese. Voila! Getting kids to school and getting yourself off to work is a challenge, so a little prep on the weekend or night before can mean a super easy breakfast to throw together.

Easy Sausage Egg and Cheese Biscuit

Here’s the recipe for my Self Rising Flour Biscuits. https://the2spoons.com/easy-self-rising-flour-buttermilk-biscuits/.

I hope you will make these Easy Sausage Egg and Cheese Biscuit’s soon! They are yummy!

Easy Sausage Egg and Cheese Biscuit

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CourseBread, Breakfast, dinner, Lunch

CuisineAmerican

Keywordbiscuits, buttermilk, buttermilk biscuits, self-rising

Ingredients

2 1/2 cups Self-Rising Flour
2 tsp. sugar
1/2 cup butter or shortening
3/4-1 cup buttermilk, more if needed
Green tops of scallions, finely chopped (optional)
Fresh Ground Black Pepper

For the Sausage Egg and Cheese Biscuits

Breakfast Sausage of your choice
Eggs
Sliced Cheddar or a cheese of your choice
Louisiana Hot Sauce (optional)
butter for cooking the eggs

Instructions

Heat oven to 450 degrees. In a medium bowl, stir together the flour and sugar. I grate the butter with a box grater. Using your hands (that's what I do) or a pastry cutter, blend the butter in until it is crumbly. If you are adding the chopped scallions and black pepper, add them to the dry ingredients. Stir in the buttermilk until dough comes together adding more buttermilk as needed. I prefer a wetter dough than dry. You can add more flour as you knead.
Knead a couple of times on a floured surface until a smooth dough forms. Roll to 1/2 inch thickness. Cut the dough with floured 2 1/2 floured biscuit cutter or cutter of your choice. Sometime I make small for appetizers that I fill with ham and mustard.
On an ungreased sheet pan, place touching if you want soft sides or 1 inch apart if you want crusty sides. Bake 10-12 minutes or until golden brown.

For the Sausage Egg and Cheese Biscuit

This biscuit recipe will make 10-12 biscuits depending on the size of your biscuit cutter. You can half the recipe easily.
Cook breakfast sausage of your choice for the number of biscuit sandwiches you are making. If you are making enough for the recipe, then make that many slices of breakfast sausage. Cook the breakfast sausage in a skillet on medium until done or until the juices are running clear. Top each piece of sausage with a slice of cheese and let the cheese melt.
Meanwhile, either pan fry your eggs on medium to low heat until your desired doneness. I like mine medium with a yolk that is still running but if you like hard, then fry hard. If you prefer a scrambled egg, then you will scramble one egg per biscuit. Combine the number of eggs you are using in a bowl and whisk. Pour into a skillet with butter and cook to your desired doneness. Don't forget to season your eggs with a little salt and pepper.
To assemble: Half each biscuit. Top with the eggs, then the sausage and cheese. Drizzle with Louisiana Hot Sauce. Add the top of the biscuit and enjoy!!

Favorite Breakfast Hash Bowls

March 25, 2019 by Becky Spoon

I don’t know what it is about Breakfast Hash Bowls, but I love them! Maybe it’s because everything is in one bowl and it’s all topped with runny fried eggs that creates the most delicious sauce!

You can add so many different ingredients too! Start with deciding your favorite breakfast meat whether it be sausage, bacon, smoked sausage like I did, leftover brisket, pot roast, endless possibilities. Then along with cubed potatoes, you can add onions, green and red peppers, any vegetable, I added baby kale, mushrooms would be great! You can even make meatless and just add portabella mushrooms.

I used a local sausage from Southside Market Barbeque https://www.southsidemarket.com/ and it was delicious! I love to use Texas made products when I can! There are so many stores that make their own sausage and it is always so good!

Favorite Breakfast Hash Bowls

My homemade buttermilk biscuits would be delicious with this hash: https://the2spoons.com/homemade-buttermilk-biscuits/ I used some Country Bread that I toasted and buttered. I like to have bread to sop up all the egg and juices! Yum! I really love breakfast and try to make that the biggest meal of the day. So having all these yummy ingredients gets your day headed in the right direction with daily requirements.

Here’s the recipe! Go make breakfast!

Favorite Breakfast Hash Bowls

Print Recipe

CourseBreakfast

CuisineAmerican

Prep Time10

Cook Time20

Total Time30

Servings Servings

Ingredients

1 Large baking potato, diced
Oil for frying the potatoes
1/2 Medium onion
1/2 Green bell pepper, diced
1/2 Red bell pepper, diced
1 Green onion, sliced
1 Cup diced smoked sausage
Handful of fresh spinach or baby kale
2-4 Eggs
Salt and pepper to taste

Instructions

Coat the bottom of a cast iron skillet with a little oil. Heat to medium high. Add the potatoes, onions, and peppers, a little salt and pepper and cook on medium high to high heat until starting to brown on both sides. Then reduce heat to low, cover and cook until potatoes are soft. Remove the lid, push the potatoes to one side and add the sausage and spinach or kale. Heat through, gently toss everything together, increase heat to high again and make sure potatoes have browned. Meanwhile, fry your eggs to how you like them. Place your hash in two bowls and top with your eggs. Salt and pepper to taste.