Egg in a Basket: My New Favorite Breakfast
I first learned about “Eggs in a Basket” while watching “V for Vendetta” one of the best movies ever ( a topic for another post). I remember it looking so yummy and wanting to make it right away. For one reason or another I became very distracted and forgot all about it for a few years. However, in an attempt to add some variety to our menus, I decided to make it one day. My husband had a horrible stomach ache and I remembered that my mom used to make me hard-boiled eggs and toast when my tummy was hurting. Drew’s belly gave my the perfect excuse to try this out.
What You Need
- Bread- (I prefer wheat but we only had white when this photo was taken)
- A Shot glass, small cookie cutter or a champagne glass (which is what I used)
- Butter or something like it.
- 1 egg for every slice of bread used
How You Make It
- Heat non-stick skillet. While pan is warming cut out centers of each bread with cutter (keep the centers and put to the side)
- Place bread in the pan and immediately crack egg into each center
- Let it set (cook) for a few minutes (I like my yolks cooked fully) then flip
- Salt and pepper to taste.
Enjoy!
Fresh Juice Recipe: Super Greens Juice
Another juice recipe for you. If you tried the Beet, Carrot, Apple Ginger Juice, I would love to know what you thought.
Today I tried a Super Greens Juice. If you are confused about what “Greens” are, here’s a tip: veggies and fruit that are green in color. Think kale, celery, spinach, collard greens, beet greens, broccoli, cucumbers, alfalfa sprouts, wheatgrass sprouts, onion sprouts and so many more. Greens Juice is great for cleansing your body and jump staring any weight loss program. Owning Pink does a great job of explaining the amazingness of Green Juice so go there and read about it.
This Super Greens Juice recipe comes from Goop again but I encourage you all to try different variations. I have adjusted the recipe to make three 12 oz glasses.
- 2 cups of Kale (use everything)
- 1 whole Lemon
- 2 inches of Ginger
- 8 stalks of Celery
- 3 whole Pears
Run everything through the juicer. Remember that leafy veggies are a pain so to make sure that they juice completely, I wrapped the kale around the celery sticks. Made life A LOT easier. Also, make sure you stir your juice very well.
Fresh Juice Recipe: Beet, Carrot, Apple and Ginger
In an effort to cleanse my body of toxins (also called “yuckies” by my 3.5 year old daughter), I have been on a detox journey using a menu plan written by Gwyneth Paltrow with her doctor, Dr. Alejandro Junger author of the book “Clean”. I know a lot of people hate Gwyneth Paltrow, but I absolute love her site Goop as it has good tips for health.
At any rate, my husband and I bought a juicer two years ago and we were using it almost every day. Then for some reason, we just stopped. Detoxing has given me the opportunity to bring it out again and include fresh juice into my diet. Here is a tip: if you have a juicer, keep it out on the counter or you will never use it. I know that it’s big, but you know the saying, “out of sight, out of mind,” right? It’s true. So keep it out and then you can incorporate that into your daily menus.
On to the Beet, Carrot, Apple Ginger Juice. It’s a beautiful color, isn’t it? Before I decided to make this juice I looked up the benefits of beets in your diet. Beets have been shown to low blood pressure (not for people with hypertension) and are a powerful blood and system cleanser. It is also believed that beets can increase stamina and provide numerous heart-healthy benefits. It is being called a super juice and while I know that there is no one cure for all that ails, I am willing to add more healthy things into my diet.
The recipe follows but I want to share my thoughts on this juice. It actually tastes good despite the fact that I really don’t like beets. I did notice… Continue reading
Sinful Cinnamon Crockpot Oatmeal with Cinnamon Toast
I have to apologize for not having a picture of this. It’s been a while since I have made this for my family. I will make it soon and add a pictures.
For the Oatmeal
- Crockpot (I recommend the Rival 5-Quart Smart-Pot Slow Cooker
)
- 3 cups of Steel Cup Oats (DO NOT USE QUICK OATS OR REGULAR OATMEAL. YOU WILL HAVE MUSH IF YOU DO)
- 8 cups of water
- 2 cups of fat-free Evaporated Milk
- 2 cups of Skim Milk
- 1/2 cup of Brown Sugar
- 1.5 teaspoon of cinnamon
- 1 stick of butter
- 1 large apple and 1 large pear (optional)
(Makes 8 servings)
To ensure that the oatmeal does not stick to the crockpot, spray it with cooking spray. Place all ingredients in the crockpot starting with the liquids first. I find that it cooks better if the liquids although I can’t really explain why. Place the butter in last. Cook on low for at least 6 hours. I cook it overnight. When you awake in the morning add slice the apples and pears and add it to the pot and cook for 30 minutes.
For the Toast
- Lightly toast 8 slices of bread in the toaster
- Place them on a cookie sheet
- Put 2 slabs of butter on each piece of bread
- Sprinkle with cinnamon and brown sugar
Place cookie sheet with bread in the oven at 375 degrees until toast is hardened Takes about 5-7 minutes.
Serve oatmeal with a slice of cinnamon toast.