Eggs with Asparagus, Potatoes, Pancetta and Bread Crumbs

Eggs with Asparagus and Potatoes.

Eggs with Asparagus and Potatoes.

Placing an egg with a still-runny yolk on top of any roasted or sautéed vegetable is a perfect recipe.  The soft, yolk flows over the vegetable, making a simple, luscious sauce.  In springtime asparagus is a great choice, but if not available in your area, then try sautéed broccoli, or kale instead.

I made this meal not long ago and included potatoes to give it even greater substance for our supper.  If you portion the ingredients for the number of people who will eat it, you will not be tempted to over eat, because it is filling and you will be satisfied.  I used an egg poacher to cook the eggs, but you could also fry them with equally good results.  To make this into a vegetarian meal, omit the pancetta.

EGGS WITH ASPARAGUS, POTATOES, PANCETTA AND BREAD CRUMBS

SERVINGS:    4IMG_3725

  • 1  pound asparagus, tough ends removed
  • Extra virgin olive oil
  • salt and freshly ground pepper
  • 2 – 3 medium potatoes, peeled and sliced about 1/4-inch thick
  • 3 Tablespoons butter
  • 2 – 3 thin slices pancetta, finely chopped
  • 1 cup fresh bread crumbs
  • 4 large eggs
  • Freshly grated Parmesan cheese, for garnish

1.  Preheat the oven to 400*F    Spread the asparagus in a baking dish large enough to hold them in a single layer.  Drizzle with olive oil, and season with salt and pepper.  Turn the spears several times to coat them evenly with oil.  Roast, turning once or twice, until the spears are tender-crisp, about 15 minutes;  the timing will depend on the thickness of the spears.  Remove from the oven, cover loosely with foil and set aside.

2.  In a large non-stick skillet put a small amount of water – just enough to cover the bottom of the pan.  Lay the potatoes in concentric circles in the bottom of the pan placing as close together as you can.  Add water if necessary, so there is enough for them to start cooking.  Cover the pan and cook potatoes till just barely fork tender, about 5 – 6 minutes.  Drain out any remaining water.  Add 2 Tablespoons butter that has been cut into small pieces.  Let it melt in the hot pan lifting the potato slices so butter gets underneath them. You may need to turn up the heat, so potatoes get a nice browned crust on the bottom.

3. While the potatoes are cooking, in another small skillet,  over medium heat, fry the pancetta until crisp.  Set it aside in a small bowl.  In the same skillet cook the bread crumbs in any drippings from the pancetta, and it there are none add a drizzle of olive oil.  Get the bread crumbs crisp and slightly browned.  Set them aside.

4.  Place the asparagus spears on top of the now browned potatoes, and in another fry pan fry the eggs,  or you may want to poach them instead.  When the eggs are cooked to the point where whites are firm, but yolks still runny, remove them for the heat and place on top of the asparagus.

Place cooked eggs on top of   asparagus and potatoes.

Place cooked eggs on top of asparagus and potatoes.

5. Before bringing to the table, sprinkle pancetta and bread crumbs over the top.  Serve with a light sprinkle of Parmesan cheese.

IMG_3730

SOURCE:   Adapted from Williams-Sonoma Blog,  The Blender

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Toad-in-the-Hole

This is an unusual title for a cute idea for breakfast.  When my children were young, I used to make these for them and they liked them and thought they were fun to eat.  What it consists of is an egg cooked in a hole in a piece of toast.

Toad-in-the-Hole with Bacon

How it became named “Toad in the Hole” I don’t know but that’s what we always called this form of egg and toast.   I decided to make one for myself, so I could photograph it, and I must say I really enjoyed it.  Try this out on your children and see if they agree.  Maybe you’ll like it too.

WHAT TO GET READY:

  • spreadable butter
  • 4 slices multi-grain bread, lightly toasted
  • 4 eggs
  • salt and pepper
  • grated cheese, optional

WHAT TO DO:

1.  Cut a hole in the center of each slice of toast using a 3-inch cookie cutter, biscuit cutter, or even a glass will do.

2.  Butter both sides of the toast, including the circle you cut out.

3.  Arrange bread slices on a hot griddle, large skillet or other pan big enough.  Crack one egg into each hole.  Sprinkle each egg with salt and pepper.  Add the circle cutouts to the pan to brown and crisp each side.

4.  Keep heat at medium and cook until egg whites are firm.  At end of cooking sprinkle with grated cheese if using and plate up each toast slice with it’s “hat” perched over the egg.  Serve with bacon or other breakfast meat.

SERVINGS:  4

Ham and Broccoli Quiche

We have come to the end of our second week on a low carbohydrate diet, and I can tell you that Mr. D. has lost 4 lb. and I have lost 3 lb.  So we are continuing with this meal plan, but now we can begin to add a few more carbohydrates into each day’s meal plan.  On the weekend I made this quiche for a late breakfast/brunch.  It is very filling because of the quantity of ingredients, and we were satisfied enough by it  to not eat again until dinnertime.  I did make a few adjustments to lower the carbohydrate level as explained below.

Most quiche recipes call for a pie crust shell (as this one does), into which you layer your filling and egg mixtures.  I used 4  ( 8″ ) corn tortillas, to line my pie dish, overlapping them slightly on the bottom and extending them up the sides of the dish.  Corn tortillas are lower in total carbs than pie crust plus they provide a little fiber.   Also, instead of the 1 cup milk called for in the recipe I used 1/2 cup heavy cream and 1/2 cup water to make the 1 cup liquid needed.

This recipe makes 6 servings.

CRUST:

1 refrigerated Pie Crust from a 15 oz. package, softened at room temperature as directed on the package.  OR, substitute  4 ( 8″ ) corn tortillas.

FILLING:

  • 1 1/2 cup cooked, cubed ham
  • 6 oz. ( 1 1/2 cup ) shredded cheese of your choice
  • 1 cup broccoli florets, either precooked leftovers, or frozen ones, thawed
  • 4 eggs
  • 1 cup milk,  or 1/2 cup heavy cream and 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon pepper

1.   Preheat oven to 375 degrees.  Make pie crust as directed on package for one-crust filled pie using a 9-inch glass pie pan. Or line pie pan with the corn tortillas.

2.   Layer ham, broccoli, and 1 cup of cheese in the crust-lined pan.  In a separate bowl whisk together the eggs and all the remaining ingredients. Combine well.  Pour over  what’s in the pan.

3.  Bake 35-45 minutes or until a knife inserted in the center comes out clean.  Sprinkle on the remaining 1/2 cup cheese.  Return to oven till cheese is melted.  Let stand about 10 minutes before serving as it will cut better.

   

SOURCE:     Healthy Meals in Minutes