Easy Breakfast Burrito

Every weekend I dream of the perfect breakfast burrito. I used to go and get one at this place near my apartment, until one day they closed and I was left heartbroken and starving. So, I started to make my own! The best thing about a breakfast burrito is that all you really need are the eggs, then you can toss in whatever else you have on hand. This one I made with cheesy scrambled eggs, potatoes, a mixture of sauteed kale with green onions and shallots, and salami that I fried in a pan until crispy. It was perfection on a little Sunday morning…

Ingredients: (serves 1)
1 large flour tortilla
1/2 medium potato, or 4 baby potatoes, cut into small chunks
1/4 teaspoon smoked paprika
3 slices salami, chopped large
1/4 cup chopped kale
1/4 green bell pepper, chopped
1/2 shallot, sliced
1 small green onion
2 eggs
1/4 cup shredded cheddar cheese
4 slices ripe avocado
Salt and pepper, to taste

Start by boiling the potatoes until you can easily pierce them with a knife. Don’t overcook them or they’ll fall apart in the pan! Drain and add to a pan with a little olive oil, salt, pepper, and smoked paprika. Cook until slightly golden, about 5 minutes. Remove and set aside. In the same pan add the shallots, kale, and bell pepper. Cook until softened, about 5 minutes, then set aside. Again in the same pan (because less dishes, yay!) add the salami and cook until crispy, about 5 minutes. Also set that aside. Turn down the heat. Scramble the eggs and pour into the pan, cooking slow and moving the eggs around often with a rubber spatula. When they are almost cooked, tossed in the cheese and the green onions then turn off the heat. Mix together while the eggs finish cooking. The reason a lot of people overcook their eggs is because they keep the heat up too high and all the way through to the end. The trick is to cook nice and slow over low heat, and when the eggs looks basically done, turn off the heat. They continue cooking on the way to your plate and will be perfect when you eat them! Okay back to the burrito… to assemble, scoops all the ingredients onto your tortilla with some room around the edges so that you can actually fold it up. Fold in the sides then start rolling away from you. Slice in half and inhale entire burrito….

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Kale and Leek Potato Rösti With Poached Eggs & Hollandaise

Basically anything that involves eggs and potatoes for breakfast is my jam. I make something almost every weekend involving those two items and never get sick of it. Throw some homemade hollandaise on there, and I’m in love. A rösti translates literally to “crisp and golden” and is basically made of just shredded potatoes that are cooked until – you guessed it – crisp and golden! Basically the same as a potato latke. I jazzed mine up by adding shallots, leeks, and kale. I think I ate this entire plate in record time, though I plan to beat that record the next time I eat it.

Ingredients: (serves 1)
1 cup frozen shredded potatoes, run under water until thawed
1/2 cup lacinato kale, chopped well
2 inches of a leek, washed well and chopped small
1/4 shallot, minced
1 egg white (you’ll only need about half – keep the yolk for the hollandaise recipe below!)
1/2 tablespoon all-purpose flour
1 whole egg (for poaching)
Apple cider or white vinegar (optional, for poaching water)
Salt and pepper, to taste
Red pepper flakes
Olive oil

Hollandaise: (serves 1 person)
1 egg yolk
1/2 teaspoon lemon juice
1/4 stick of unsalted butter
Black pepper

Start by thawing your frozen shredded potatoes by running them under the water for a minute. Squeeze out the water as best as you can, then set aside. Alternatively, you can use fresh potatoes but shredding them, rinsing them under water, then squeezing out the excess liquid… but I was feeling lazy. Anyway, add a little olive oil to a small pan and sauté the shallots, kale, and leeks until softened. In a bowl, toss together the kale/leek mixture along with the shredded potatoes, red pepper, salt, and pepper. Next mix in half an egg white and the flour to help bind the mixture. In the same pan you cooked the kale/leek in, heat some more olive oil over medium heat, then scoop the entire potato mixture into a ball and form into a flat pancake with your hands. Place in the pan and press down with your spatula to help flatten it more, while keeping the edges intact. Cook for about 5 minute, then flip it over and cook the other side for another 5 minutes. You want the outside to be golden and crispy.

While the potato cooks, make the hollandaise sauce. Fully melt the butter in the microwave. In a metal bowl, whisk together the egg yolk and lemon juice for about a minute – you’ll see it thickens a bit. Fill a pot with about an inch of water and bring it to a boil then turn off the heat. Place the metal bowl on top of the pot (making a double-boiler) and while whisking vigorously, slowly add in a little bit of the melted butter at a time. You really need to whisk fast to avoid the eggs scrambling. Once all the butter has been whisked in, remove from the double boiler and add a pinch of cayenne and black pepper. Taste and add more lemon if you’d like. Set aside until ready to use, but give it a little whisk here and there to avoid a film on the top. If it thickens to much while sitting, you can add a tiny tiny splash of warm water to loosen it.

To poach your egg, boil some water in a medium sized pot. Add about a teaspoon of apple cider or white vinegar (helps make them fluffy) then swirl the water with a spoon to create a whirlpool to drop the egg into (this will help the egg to keep its round shape.) Gently pour in the egg. Cook for about 30-60 seconds before removing with a slotted spoon. I usually lift them slightly out of the pot and gently poke the centers until it feels a little firm but runny in the center.

Top your potato rösti with your poached egg and hollandaise and get to eating!!

Egg Sandwich with Spinach & Caramelized Onion

There’s nothing like a good breakfast sandwich in the morning. Especially if the ingredients of that sandwich are wedged between a freshly sliced croissant! I love grabbing a fresh biscuit or croissant on the weekends and filling it with whatever I have on hand. In this case it was spinach, onions, fresh parsley, Parmesan cheese, and eggs. I got the amazing croissant from one of my favorite spots in Brooklyn, Court Street Grocers. Such a simple and satisfying breakfast!

Ingredients:
1 croissant, sliced
1/4 yellow onion, sliced thin
Large handful fresh spinach
1/2 tablespoon fresh chopped parsley
2 eggs
1 tablespoon grated Parmesan cheese
Pinch red pepper flakes
Salt and pepper, to taste
Olive oil

Add some olive oil to your pan and saute the onions until slightly browned and caramelized. Add the spinach and cook until wilted. Set aside. In a separate small pan over medium low heat, add a little olive oil and crack two eggs into the center. Salt and pepper to taste. When the whites are cooked through and the yolk is still runny, turn off the heat. Working quickly, break the yolks then sprinkle on the Parmesan cheese, parsley, and red pepper flakes. Fold the egg in half and place on one half of the croissant. Top with the spinach/onion mixture! YUMMMM. And as always I added some Cholula hot sauce, because I don’t know how to eat breakfast anymore without Cholula.

Quick Potato & Shallot Frittata With Goat Cheese

On weekends I like to try and take a little time to make myself a nice breakfast, seeing weekdays it’s a grab and go type thing for me normally. Last weekend I threw together a mini frittata, and it was DELICIOUS and so easy to make. It all happens on the stovetop, with just a minute or so under the broiler to finish it off.

Ingredients: (serves 1)
3 eggs, beaten
Small splash of milk
2-3 small fingerling potatoes, very thinly sliced (I used my mandolin)
1 garlic clove, minced
1/4 small shallot, thinly sliced
Handful of fresh arugula
Small handful shaved Parmesan cheese
Crumbled goat cheese
Small pinch red pepper flakes
1/8 teaspoon white pepper

Add some olive oil to your skillet and sauté the garlic, shallot, potatoes, red pepper flakes, and white pepper until the potatoes are cooked through. Add the arugula and cook until wilted. Top with half the Parmesan cheese, then pour in the eggs. Top the eggs with the rest of the Parmesan cheese as well as the goat cheese. Cook over medium low heat, swirling the pan and lifting around the edges with a rubber spatula to allow the eggs to run under and disperse evenly. When the eggs are almost set, put the skillet under the broiler for 1-1/2 minutes to finish cooking the top of the eggs. Careful not to over cook though! Eggs always tend to cook a little past when you turn the heat off anyway, so I tend to cook them until a little soft then by the time they hit my plate they’ve continued cooking all the way, without overcooking them.

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Pancetta Egg & Kale On A Biscuit

Holy mother of breakfast sandwich! I saw a biscuit sandwich in Saveur magazine that inspired me to make this. They used collard greens with mustard, but I went with some sauteed kale and shallot instead. I’ve always wanted to make my own biscuits, but for some reason thought it would be much more complicated than it turned out to be. Which is great because yay homemade biscuits whenever I want! But also bad because oh no… homemade biscuits whenever I want. We’ll see how this all works out in the next few months, I may need a biscuit intervention around the New Year. Anyway, this sandwich was amazing! The salty pancetta with magic, and the soft marbled eggs were fluffy and amazing. Can’t wait for next weekend!

Ingredients:

Biscuit Dough (from Saveur) – makes 4 medium biscuits
2 1/2 cups all-purpose flour
2 1/2 tablespoon sugar
1 tablespoon baking powder
1 tablespoon kosher salt
Pinch of black pepper
5 tablespoons frozen unsalted butter, plus 2 extra tablespoons (melted) for brushing
2 cups buttermilk (you can make your own super easy buttermilk HERE)
1 tablespoon honey

Toppings: (for 1 person)
4 slices pancetta
1 cup kale, roughly chopped
1/4 shallot, sliced
2 eggs
Olive oil
Salt and pepper, to taste

Start by making the biscuits. Preheat oven to 400 degrees. Whisk flour, sugar, salt, baking powder, and a pinch of black pepper in a large bowl. Using the course side of the box grater, grate the frozen butter into the bowl. Mix to incorporate. Add the buttermilk a little at a time, and gently mix together with your hands. Pour the dough out onto a floured surface and form/pat the dough into a circle that is two inches thick. Using a round cutter, cut out 4 biscuits. You may need to roll up the scraps and pat it back out in order to get your last biscuit. Place the biscuits on a parchment paper lined baking sheet, and bake for 18-20 minutes or until golden brown. Remove from the oven and brush each biscuit with the melted butter honey. Place back in the oven for 5 minutes. Remove and let cool a bit before you start slicing them in half.

While the biscuits are cooling, cook all the toppings. In a medium pan, cook up the panetta until crispy. Set aside. In the same pan, saute the shallots and kale until softened and wilted, adding a little olive oil as needed. Also set aside. Lastly, melt a small pad of butter in the pan. Crack both the eggs into the pan, then break and lightly swirl the yolk around. Pepper to taste (you can add salt too but the pancetta is pretty salty, so up to you!) Let the eggs sit and cook for about 3 minutes until there are no more runny bits, then run under the edges with a rubber spatula to loosen the egg, and fold into quarters.

Gently slice the biscuit in half. Top with the kale, egg, and pancetta. Maybe add a little hot sauce in there too if you’re feeling a little crazy! Grab some napkins and get to work…

Tomato Kale And Goat Cheese Frittata

A typical nighty event for me is staring into my fridge (while starving) and trying to think of something delicious to make that won’t take too long. Luckily last night I had an easy solve – frittata! The great thing is you don’t need a crust for this, you can just sauté everything right in the pan, add the eggs and cheese, then pop it into the oven for about 10 minutes. It’s eggy magic.

Side note, I moved into a new apartment and the lighting is terrible for photos! So bear with me while I figure that out over the next few weeks…

Ingredients:
2oz salami, chopped
1 cup kale, chopped
1/2 small white onion, chopped
1 large garlic clove, minced
6 eggs
1/4 cup Greek yogurt
1 cup chopped tomatoes
3 tablespoons herbed goat cheese
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. In an oven proof skillet, sauté the garlic, onions, and salami in a little olive oil until the veggies are softened and the salami starts to crisp, about 3 minutes. Add the kale and cook for another 3 minutes. Salt and pepper to taste. In the meantime, whisk together the eggs and Greek yogurt in a bowl. You can also use milk, but I like the fluffiness that the yogurt gives the eggs. Pour the eggs into the skillet and give it a quick mix to stir together the ingredients. Top with the tomatoes and goat cheese, and let cook for about 3-4 minutes on the stovetop. Transfer to the oven and let cook for 10 minutes, or until the eggs are set and don’t wiggle when you give the pan a shake. The eggs will continue to cook for a few after you remove the pan from the oven, so do not overcook them in the oven or you’ll be eating some tough eggs!

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Spicy Shakshuka With Kale

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I’ve been wanting to try making shakshuka for a while. I love eggs, I love tomato sauce, and I love any excuse to dip bread into something. So it seemed like a perfect meal for me. And it was! Definitely one of my favorite things I have made in a while. So good on a cold fall night, and very easy to make. I added kale to mine, but you could add any greens or veggies you have in the fridge really. I also topped it with goat cheese which I loved!

Ingredients:
2 small garlic cloves, minced
1/2 shallot, coarsely chopped
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon dried basil
Good pinch red pepper flakes
1 can diced tomatoes (half pureed in a food processor)
1 cup kale, coarsely chopped
2 eggs
Olive Oil
Water, as needed
Salt and pepper, to taste
Grated Parmesan cheese, for topping
Goat cheese, for topping
Bread, for serving

Saute the garlic and shallot in a skillet with olive oil. Cook until softened, about 2 minutes. Add the paprika, pepper flakes, turmeric, and dried basil. Next add the tomato sauce (both diced and pureed) and cook until it comes to a simmer. Salt and pepper to taste. Add the kale and cook for another 3-4 minutes. You’ll notice the tomato sauce starts to thicken after a while, so add tiny bits of water as you go to bring the sauciness back to life! Make two little pockets in the sauce, and crack your eggs into them. Cook for about 4-5 minutes or until the whites are cooked and the yolk is still soft/runny. Continue to add the water as needed.

To plate, scoop the egg and sauce into a shallow bowl. Top with fresh grated Parmesan cheese and goat cheese crumbles. Serve with some toasted bread!

Spaghetti Squash Crusted Quiche With Sausage & Potato

Spaghetti squash can be a lot of fun to cook with, you can really do a lot with it. I’ve had it prepared before with sauce and meatballs as if it were real spaghetti, in soups, and simply tossed with brown butter and Parmesan cheese. Tonight I went in a totally different direction and used it as the “crust” for a quiche. As much as I love the buttery crust that usually accompanies a quiche, the squash was a great alternative and added a lot of nice flavor!

Ingredients: (adapted from PaleOMG)
1 spaghetti squash
2 Italian sausages (I used sweet)
1 potato, thinly sliced
6 eggs, whisked
1/4 teaspoon ground nutmeg
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
Small handful freshly grated Parmesan cheese
Coconut oil, to grease pan

Preheat oven to 400 degrees. Cut the squash in half the long way and place face down on a baking sheet lined with parchment paper. Cook for 30 minutes or until a knife easily pierces through. Remove from oven and let cool enough to handle. Scoop out the seeds and discard, then remove the rest by scraping with a fork. It will be stringy like spaghetti! Mix in the nutmeg and set aside in a bowl. Turn oven down to 350.

Slice the potato and add to a pot of boiling water, cook until tender but don’t over cook! Heat a little olive oil in a pan and add the garlic, cook for one minute then add the onions stirring until translucent. Next remove the sausage from the casing and add that to the pan, breaking it up with a wooden spoon. Cook until browned.

Grease a pie pan with a little coconut oil (I have coconut oil spray from Trader Joe’s that I use for everything!) Add the squash and press down firmly on the bottom and sides of the dish. Sprinkle with Parmesan cheese, and layer with potato slices. Mix the dried herbs into the eggs with a little salt and pepper, and pour that over the potatoes. Lastly, add the sausage and onion mixture. Place in oven and cook for 30-35 minutes or until eggs are set. Let cool a little before slicing, serve with a sprinkle of Parmesan cheese on top.