Baked Avocado and Egg

My husband actually found this recipe and sent it along for me to try. It was so obvious that these two ingredients would be perfect together, not sure why we didn’t try it sooner. It tasted like a mashed potato almost with its rich, creamy taste due to the avocado and saltiness with the egg.

The first time around I cooked the egg a little too much making it more of a over-medium style, which I think was fine, but I prefer it to be a little more gooey in texture. The best part of this recipe is you can add anything you want for toppings – bacon (or in our case, fake bac’n), chives, green onions, shredded cheese, sour cream, salsa and more.

Ingredients:

•          Avocado
•          2 Eggs
•          Salt/pepper
•          Topping Options: Shredded Cheddar Cheese, Sour Cream, Salsa, Bac’n Bits

Instructions:

Preheat oven to 400 degrees F. Slice avocado in half, take out pit. Place the avocado slices on a baking pan. Crack one egg into each avocado slice (*don’t worry if egg drips out a bit). Sprinkle whatever you want on top – cheese, bac’n bits, etc. Place in oven and cook till your eggs [are done how you] desire. Around 10-15 minutes for soft-medium, 15-20 for medium. Top with sour cream, salsa or green onions.

Monkey Bread Recipe

Courtesy of my mom who made this for Christmas morning - yummy!

Ingredients

• 1 (3.5 ounce) package cook and serve butterscotch pudding mix
• 3/4 cup sugar
• 1 tablespoon ground cinnamon
• 1/2 cup finely chopped pecans
• 1/2 cup butter or margarine, melted
• 3 (10 ounce) cans refrigerated biscuits

Directions

1. In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bowl; cover and shake. Remove to a greased 10-in. fluted tube pan. Continue until all the biscuit pieces are coated. Bake at 350 degrees F for 30-35 minutes. Cool in pan for 30 minutes before inverting onto a serving plate.

Four Egg-cellent Egg Recipes!

Eggs are easy to cook, inexpensive and a are packed with tons of nutrients. One egg  has 13 essential vitamins and minerals and is only 70 calories, according to the Incredible Edible Egg website.

Eggs are great any which way - scrambled, boiled, baked or fried. And can be served alone, or with some fresh vegetables - and not just for breakfast. Don't miss out on four egg-cellent recipes featuring four ingredients each.

 Baked Eggs

• 2 eggs
• Butter
• Salt
• Pepper

Preheat your oven to 350 degrees. Grease two ramekins with butter and break one egg into each. Sprinkle with salt and pepper and a teaspoon of butter. Bake them in the oven for 15-20 minutes until the egg is firm. Can served with toast points.

Fried Egg and Asparagus

• 4 eggs
• 1/3 cup of Parmesan cheese - freshly shaved
• 1 pound (16 ounces) of asparagus
• 2 tablespoons of olive oil

Clean and cut any woody areas off of the asparagus. Place asparagus in a large griddle or skillet side by side - as many as you can fit. Drizzle with the olive oil and cook on high for three minutes, turn over and do the other side of the asparagus for the same amount of time. In another greased skillet, crack one egg at a time and fry - both sides. Serve three aparagus with a fried egg on top. Drizzle with olive oil and a few slithers of Parmesan cheese. Can leave cheese off if you choose.

Eggs Florentine

• 2 eggs
• 1/2 Pound (8 ounces) of spinach
• 1/2 cup of Parmesan cheese  or more if you like
• Salt - for seasoning

Cook the spinach in a dry pan for 2-4 minutes - until wilted. Drain the spinach and place in a small casserole dish. Break two eggs on top of the spinach, season with salt and cover with grated cheese. Bake at 350 degrees for around 15-20 minutes. Can serve with tomatoes.

 Poached Eggs in Curry

• 7 eggs
• 3 slices of bread - toasted and cut in half
• Butter - for toast
• 1 cup of your favorite curry sauce

Let the curry sauce simmer in a large pot while you poach your eggs. Poach 6 eggs and place on buttered toast. Add one egg yolk to the curry sauce and whip together. Pour the sauce over the eggs. Can add rice.

Most Important Meal of the Day

I found this recipe in my Guy Fieri Diner's, Drive-Ins and Dives cookbook, and am dying to try it out this weekend. Give it a try, and let me know what you think.

Cap'n Crunch French Toast
Adapted from a recipe courtesy of Blue Moon Cafe

4 to 5 Servings

Ingredients:
1/2 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon pure vanilla extract
3 cups Cap'n Crunch cereal
8 to 10 slices bread, Texas Toast or French bread
Butter for cooking
Topping:
1 cup heavy cream
2 tablespoons confectioner's sugar
1 teaspoon pure vanilla extract
2 cups assorted fresh berries

Steps:
1. Mix the cream, eggs, sugar and vanilla in a large bowl and whisk until combined.
2. Put the cereal in a storage bag and use a rolling pin to crush cereal until it resembles cracker meal. Transer the cereal to a shallow dish.
3. Dip a couple slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
4. Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until caramelized on both sides, about 6 to 8 minutes total.
5. For the whipped cream topping: Beat the cream, sugar, and vanilla in a large bowl with a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.

Blue Moon Cafe
1621 Aliceanna Street
Baltimore, MD 21321