When I was a kid, my dad used to make me Jackie McMuffins. I hope we don’t get in trouble for calling them that, but it is what we named them. I was feeling sentimental and my parents gave us some English muffins, so I made them again.
First, I lightly cooked up 2 eggs. I tried to make them perfect circles using mason jar rings, but it didn’t work.
While they cooked, I buttered up the muffins and toasted them.
When the eggs were done, I placed them on the muffins and topped them with some raw cheddar.
There are a few recipes I keep in my back pocket for the nights that I feel like the fridge is empty or my creativity is gone. One of my favorite is a frittata, or as we call it, a free-tot. It is so easy!
This time, I started by cooking onions, garlic, and scallions in butter. I used my favorite enameled cast iron pan. It makes me so happy to cook in it!
When they were soft and fragrant, I added in lots of thiiiiiiinly sliced potatoes, a little olive oil, and some salt.
After about 10 minutes they were cooked, so I added in some torn rainbow chard leaves.
When the were wilted, I poured 6 eggs over the top.
It went into the oven and baked at 350* for 35 minutes.
When it came out of the oven, I shredded some sage infused raw milk cheddar on top and sprinkled on some more scallions.
Check out how good it looked! Trust me, it tasted even better.
This was shared on Real Food Wednesday!
I’ve been fighting a cold (apparently I can’t grow a baby AND fight germs at the same time) so I decided to make soup. I wanted to fill up on some yummy and healing chicken broth and John loves soup… WIN-WIN!
I had a weird feeling that John wanted eggs for dinner (turns out I was right, he did) so I decided to try a variation on egg-drop soup. Before I could do anything, though, I had to defrost some chicken broth. 6 cups worth, to be exact.
While they got to work, I sauteed carrots, celery, onions, garlic, and green onions in butter.
When they were soft-ish and delish, I added in leftover turkey that I had frozen from Thanksgiving.
By the time that was done, the broth was nice and hot. I added the pan of veggies-n-poultry to the broth.
I added in some soy sauce, ginger, and sesame oil and brought it to a boil.
As I waited for it to boil, I scrambled up 5 eggs.
Now here was the tough part… I had to sloooooooowly pour the eggs into the boiling soup.
It boiled for a little longer…
… and then was ready to enjoy!
This post was shared with Fight Back Friday on the Food Renegade!
In our house, I cook during the week (except for the nights I work late) and John cooks on the weekend. He is especially good at whipping up weekend breakfasts. That is a good thing, because by Saturday morning, I am too exhausted to even crack an egg. This past weekend, he made a simple feast that was SO good I had to share.
Runny fried eggs cooked in bacon grease, crusty bread toasted with sausage grease, bacon, and strawberries.
As you may or may not know, we have our raw milk dairy and pastured eggs/poultry delivered. We typically go through a dozen eggs a week, so they are ALWAYS in our order. For some reason, we haven’t been going through them as quickly as usual, so we ended up with 9 eggs the day before the next set were coming! Solution?
This was quick and easy, two qualities I value in a mid-week meal.
First, John sauteed the ingredients we wanted in the frittata (or FREE-tot, as we sometimes pronounce it to be silly). We chose onions, garlic, mushrooms, and spinach.
Then, I scrambled together the eggies!
Here comes the yummy part… The eggs meet their friends!
MMMMM! John grated some cheddah over it!
The pan of delicious-ness cooked on the stove until it was cooked about halfway through.
Then, I took the whole pan and broiled it in the oven until it wasn’t jiggly anymore.
Check out the close-up!
This post was featured on the Pennywise Platter at the Nourishing Gourmet, Let’s Do Brunch at the life and times of the 21st century housewife, and Seasonal Sunday at Real Sustenance!
This past weekend we trimmed the tree!
Trimming the tree for the first time in our new house calls for a special holiday drink… EGGNOG-Nourished style!
I saw the recipe here, and was SO EXCITED to try it. I had to make some tweaks, though, because:
1)John thought he didn’t like eggnog
2)We didn’t have cream
3)We didn’t have nutmeg
4)I didn’t want to use all of our eggs/milk
I started our recipe with 2.5 egg yolks. I am saving the whites and 1/2 yolk to be used in fried rice later this week.
Check out that yolk color. You just can’t get that from grocery store eggs. Anyway, they were blended until they were a little frothy.
The other ingredients were mixed together separately from the eggs:
1/4 cup maple syrup
Pinch of sea salt
1 T of whey leftover from yogurt making
A few squeezes of a Meyer lemon
1 T of vanilla
A few sprinkles of Cinnamon
When the eggs were frothy, this was mixed in. Then, 2 cups of raw milk were added. I didn’t shake the milk first, so some of the cream that had risen to the top went in, too.
When the whole concoction was frothy, I poured it out into mugs.
The verdict? YUM! I think the cinnamon and vanilla won John over. It would definitely be better the cream, but it was a great addition to the holiday season, anyway!
This post was featured at the Healthy Home Economist’s Monday Mania!