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toast-and-jam

Breakfast in Britain

Breakfast in Britain is a bit of a brain twist for Americans. They serve beans (pretty much like the pork n’ beans in a can we know from home) and mushrooms, cooked tomatoes, along with bacon, ham or sausage, or sometimes all three if you get the big breakfast, eggs of your choice and toast, brown or white.

Poached eggs on toast with a mushroom

Granted, eggs and meat are quite familiar in the USA, it’s the beans, mushrooms and tomatoes that throw us. There is also tea or coffee, of course.

Tea cup made in Worcester with Wittard’s English Rose Tea

And sometimes, even a great view!

View from County Arms, Truro, Cornwall

Since I have grown used to my green super smoothies at home, I have readjusted my breakfast thinking when I am traveling. Mushrooms are a super food, so I love that I can have them for breakfast and I quite like eggs, so I have them either poached or boiled, but occasionally fried. I was really impressed one evening at Three Tuns pub, Hay-on-Wye, Wales, when I also had a mushroom risotto with a breaded poached egg on top. Now that was delicious.

Three Tuns Pub Mixed Olive & Fennel Risotto, Creme Fraiche, Deep Fried Poached Egg, Pecorino Crackling

I have had more toast here than a year of breakfasts at home, but the jams are so delicious, it’s hard to pass up, even when making breakfast in my flat. I passed an honor jar jam sale on the street one day and paid 2 pounds, a steal compared to other jams I’ve seen, (or bought) for Ed’s Forest Fruits, which my friend Rachel tells me would be blackberries and currants.

Ed’s Forest Fruits bought at an honor jar table on street
Scrumptious Strawberry and Rose Jam from the Old Stables Tea House, Hay on Wye, Wales

Whatever it is, the fruit is big and chunky and super delicious and so I’ve had toast on more than several occasions. However, for breakfast, most days in my flat, even though there is a blender and I could make a smoothie, I have taken to having salad,

Salad for breakfast? Yes!

sweet potato and fruit.

Delicious for breakfast with a small pat of organic butter

Now that is a breakfast to write home about! Fills me up and tastes great. I am definitely adding mushrooms to the mix when I get home and I may never go back to the smoothie. What?? That’s right, as great as they are, why not have all that yumminess in it’s natural state? We will see, but for now…please pass the jam!

If you like this post, please share, and don’t forget to say what YOU are having for breakfast these days!

 

Green Eggs and Beans

Friday Foodie: Green Eggs and Beans

This is a super simple breakfast that is unbelievably delicious by itself or served on toast or tortillas. I came up with this idea after laying in bed one morning thinking about a recipe I had seen with eggs cooked in salsa. I decided to experiment and see what I could come up with and this is the result: Green Eggs and Beans! It’s a healthy, hearty way to start your morning!

Pre-heat oven to 375 degrees. Spread a can of refried black beans or pinto beans in the bottom of a ten inch oven proof skillet. (Use a deep dish pie pan if you don’t have an oven proof skillet.) I rubbed just a hint of olive oil over the bottom of the skillet to keep the beans from sticking. A non-stick spray is fine too.

Pour a jar of salsa verde over the top of the beans. Make four indentions with a spoon, pressing the indention down into the beans, but don’t go to the bottom of the skillet.

Carefully break the eggs, one into each indention.

eggs in salsa verde wells

Bake ten to twelve minutes, just until the whites turn white.

eggs cooked

As soon as the whites actually turn white at about the ten to twelve minute mark, remove from oven and spread with green onions and an ounce of good quality shredded cheddar cheese. Too much cheese and you end up with a not so healthy dish.

Return to oven for two to ten minutes, depending on how hard you like the yoke of the egg. I like mine runny, but overcooked these a bit. Next time I would have a total of no more than fifteen minutes from start to finish.

Green Eggs and Beans

Serve by itself, on toast or on crisp corn tortillas. Sheer morning yumminess!

Green eggs and beans on toast

Have a great weekend! Enjoy!

Friday Foodie: Green Eggs and Beans
Author: 
Recipe type: Breakfast
Cuisine: New Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2 - 4
 
Super simple hearty skillet breakfast of beans, eggs and salsa verde.
Ingredients
  • One can refried black beans or pinto beans, non-fat variety
  • One jar salsa verde
  • Four high quality eggs
  • Four scallions chopped
  • One ounce high quality cheddar cheese, shredded
Instructions
  1. Preheat oven to 375.
  2. Prepare ten inch oven proof skillet with non-stick spray or thin coat of olive oil.
  3. Spread beans on bottom of skillet.
  4. Pour salsa verde on top of beans.
  5. Make four indentions in the salsa, pressing down into the beans, but not to bottom of pan.
  6. Gently crack one egg into each indention.
  7. Bake just until whites turn whites and eggs are set.
  8. Remove from oven and spread with green onions and cheese.
  9. Return to oven and cook for another three to ten minutes, depending on the desired doneness of the eggs.
  10. Serve alone or on top of toast or on a bed of crisp corn tortillas.
  11. To crisp corn tortillas, cut into wedges, bake on a cookie sheet at 400 degrees, for five to ten minutes, being careful not to burn.