Tag Archives: eggs


8 Jan

The first 52 week challenge ingredient is eggs!! I eat eggs a lot! They’re low calorie and keep me full. I chose to make ‘uitsmijter met ham en kaas’. Basically an open faced egg sandwich with cheese. I fell in love with uitsmijters when I lived in The Netherlands. It’s a common breakfast on every menu and can be made with other meats or without meat at all.


I cooked the eggs sunny side up.
Meanwhile, I put the bread, ham, and Gouda cheese in a toaster oven. After the eggs were cooked, I placed them on the bread and voila! Uitsmijter! Simple and delicious breakfast!


White Bean Hash

29 Aug

I woke up this morning and had a cup of tea as I read my google reader.  And I saw this on my screen

excuse my bookmarks >.<

A post from How Sweet It Is featuring 5 delicious looking breakfast recipes! They all looked so appetizing, but the one that had me salivating at the mouth was the White Bean Hash (second pic on the above screenshot). I had to have it! And have it I did!

Ingredients- 4 slices of bacon or 1/2 cup chopped pancetta, 2 leeks, trimmed, sliced and cleaned, 1 15-ounce can cannellini beans, drained and rinsed, 2-3 eggs (or however many you want)

1.Heat a cast iron skillet on medium heat. Add the bacon or pancetta and cook until browned.

I hate cooking bacon on a stovetop so I baked 7 (yes, I added 2 to my recipe and 1 to eat while I cooked. I love bacon!) strips in the oven on 350 for about 15 minutes.

leeks and bacon before it was sent to the oven.


2.Remove the bacon, leaving the grease in the pan and drain on a paper towel. Add the sliced, cleaned leeks (make sure they are dry) to the bacon grease and saute until caramelized, about 6-8 minutes. 

I poured the bacon grease from the baking pan into my skillet. I’ve never cooked anything in “meat grease” before! I yoinked a piece of leek and it was so good. You can definitely taste the seasoning from the bacon.


3.Add beans and bacon back into the skillet. Stir for about a minute. At this point you can either fry some eggs in a separate skillet, or push the hash to the sides and fry the eggs in the middle. Make sure the beans, leeks and bacon are thoroughly mixed.




4. Serve with eggs. Tada!


It was so good. SO good I can hardly believe I made it. The recipe is for 2-3 people. I had a helping, my sister had a helping and there’s still enough for 2 more plates. Guess I’ll be having it for dinner too :) Thanks for the recipe, How Sweet It Is!

Sausage and Potato Omelet

19 Mar

I recently started using the Epicurious app for my iphone. A collection of over 100,000 recipes for breakfast, lunch, dinner, appetizers-basically everything! One morning I wanted an omelette for breakfast and then I realized, I don’t know how to make an omelette. I whipped out my iphone, got on Epicurious, and found this recipe for sausage and potato omelet.


Ingredients– 6 ounces chorizo sausage or spicy Italian sausage, casings removed, 3 teaspoons olive oil, 1 small onion, chopped, 1 small russet potato, peeled, thinly sliced, 1/2 red bell pepper, cut into thin strips, 6 large eggs, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup grated mozzarella cheese

1. Sauté sausage in large nonstick broiler proof skillet over medium-high heat until cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels.(forgot to take a pic of this. Probably because I was so icked out after removing the casing of the sausage!)


2. Add 1 teaspoon oil to skillet. Add onion, potato and bell pepper. Cover; cook until vegetables are tender, stirring occasionally, about 12 minutes. Cool slightly.

3. Preheat broiler. Whisk eggs, salt and pepper in large bowl to blend; add vegetable mixture.

4. Heat remaining 2 teaspoons oil in same skillet over medium-low heat. Pour egg mixture into skillet. Sprinkle with cheese. Cover skillet and cook until eggs are set on bottom and cheese melts, about 10 minutes.

5. Place skillet under broiler and cook just until eggs are set on top and cheese bubbles, about 2 minutes.


6. Transfer omelet to platter. Cut into wedges and serve.


It was delicious and so easy to make! I had it for breakfast and lunch!