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Archive for the ‘Eggs’ Category

If I had to choose just one meal to eat three times each day, breakfast would win hands down — but only if it included bacon and eggs. Sorry, I realize that isn’t politically correct, but I simply cannot fathom the idea of dining on granola with flax seed and yogurt as a steady diet for the rest of my life. Yes, I might live longer. But I wouldn’t be happy.

When I was a child we sometimes had pancakes or scrambled eggs for dinner. I guess my mother was ahead of her time in celebrating Meatless Mondays, decades before it became a trendy practice. Or perhaps she started the trend? Hmm … let me give that some thought.

Scrambled eggs were always on the top on my list for childhood meatless dinners. Mom perfected a method of stirring the eggs that allowed them to form large curds that were still thoroughly cooked inside. We initially nicknamed them “Casper Eggs”  – after the amorphous cartoon character – but we always looked for other shapes to emerge. “Look, that one is a rocket ship!” It was kind of like looking for images in the shapes of clouds. Or like taking a Rorschach test. But I digress.

Recently I wrote about retro cocktail parties and shared a recipe for Spinach Parmesan Crostini. The crostini topping is based on an updated recipe that can double as a spinach dip for veggies (for your next healthy cocktail party). I recently discovered another use for the leftover creamy topping — a hearty breakfast to kick-start the morning.

Creamy Scrambled Eggs and Spinach

Creamy Scambled Eggs with Spinach

Since it can be made with leftover creamy spinach, this quick but elegant dish is nice for a weekend breakfast or easy dinner. You can also double or triple the recipe if you happen to be serving brunch to guests. Just add freshly baked muffins or bagels with smoked salmon lox. And bacon.

INGREDIENTS:

4 large eggs (more…)

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Regardless of one’s religion, spring is seen as a time of rebirth and renewal, and nothing shouts “spring” to me like beautiful decorated eggs.

When I was a child growing up in the Midwest, my mother would hard boil vast cauldrons of eggs in the week leading up to Easter. Once the eggs cooled we’d drizzle vinegar into coffee cups filled with boiling water, add a few precious drops of food coloring, and then carefully dip in the eggs using teaspoons. For variety, sometimes we’d use crayons to write or draw on the eggs before coloring them. Trust me, we’re talking basic, home-spun creations, not decorator eggs. Eggs should never be too pretty to hide — hiding is eggs’ raison d’être.

The home-spun look belies the flavor of these Angelic Deviled Eggs

I still remember the thrill of being a small child filled with serious determination, hunting for the egg creations after my mom hid them. It was extremely important to find all of the eggs, especially when inclement weather forced the hunt indoors. Why? Mom usually forgot where she hid the eggs. If we didn’t find all of them, there would be serious repercussions a few weeks later when nature inevitably took her biodegradable course.

Egg hunts back in Nebraska were nothing like those here in Alaska. Real spring comes far later than in other parts of the country, but people here see themselves as tougher and hardier than folks Outside. Halloween costumes are designed to fit over snowsuits and boots. Easter egg hunts take place outdoors. Don’t even think about moving an egg hunt indoors – no matter the weather – it simply isn’t done. That means Easter egg hunts in Alaska are fraught with a different set of risks than you’ll find in any other part of the country.

A few years back the snow at a local park was so deep that children were stuck waist-deep hunting for eggs. Several kids were reported missing and police were dispatched to try to round them up. That was before a 1,500 pound bull moose (more…)

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