{Egg in a Hole}

Happy Friday friends!

Growing up, an egg in a hole was always one of my favorite weekend breakfasts. There was just something magical to me about the way the egg and the bread became one in the frying process and how the yoke would burst when you dipped it with the sides of the bread. As I came an adult, I was still somewhat baffled by the process. Something that amazing has to be difficult to make, right?

I used to beg Jeff to make me one every weekend, until one day, he got a little annoyed or lazy, and insisted that it was about time I learned to make it myself. And you know what? The process was pretty gosh darn simple.

All you have to do is heat a generous amount of butter in a frying pan (don’t all good meals start out that way?).

While the butter heats, you cut a circle in a piece of your favorite bread. You could do this with the opening of a jar, one of those fancy circle cutters, or just with a knife if you can get over the need for a perfect circle.

Place the bread with a hole in it and the circle piece that got cut out in the frying pan.

Crack your egg in the center of the hole.

Here comes the neat part. To prevent you from flipping your egg in a hole too early, wait until your little circle piece of bread is sufficiently toasted and browned–this should be perfect timing for flipping the egg (or about 2 minutes/side).

Flip!

Now again, when the other side of the little circle piece is nice and brown–your egg in a hole is done!

And now I can make eggs in a hole whenever I want–dangerous knowledge at times!

{Homemade Eggels}

After visiting Nautical Bean and eating their eggels about a million times, I decided it was about time to make one on my own. This recipe is less a recipe and more an assemblage, but the results were oh-so-good that I thought I’d just have to share. This would be perfect to fuel you up for any New Year’s Eve dancing or could be modified to use half of a bagel thin or low fat cream cheese to make it more waistline friendly. But we have two more days before we have to worry about that, right?

Eggel Recipe:

Makes 1 eggel

Print recipe!

Ingredients:

2 eggs

1 everything bagel

1 tablespoon cream cheese

4-5 thin slices red onion

1 tablespoon salsa

1/4 cup fresh microgreens or sprouts

1 tablespoon butter

Salt

Pepper

Steps:

Toast bagel.

In a medium frying pan, heat butter until melted. Add eggs and scramble. Sprinkle with desired amounts of salt and pepper.

Spread cream cheese on toasted bagel. Add egg, onion, salsa, and sprouts.

Enjoy!

{Homemade Hash Browns}

Growing up, we often had a large Sunday morning breakfast/brunch and it’s been a tradition I love to continue each week in my own home. There’s just something about waking up to a large starchy breakfast that makes for a good, productive (or lazy…) Sunday!

This weekend, Jeff and I had some regular potatoes and sweet potatoes left over from our CSA box, so we decided to grate them and make our own hash browns for a Sunday morning treat. The process was super easy, but does take some forethought as you have to freeze the grated potatoes the night before to dry them out a bit. This was the first time we had tried this before, and it was great to know there weren’t any additives or chemicals in the potatoes (besides all of the butter, of course!)

A word of caution, we froze the sweet potatoes and regular potatoes on top of each other with a layer of parchment paper in between–bad idea! The weight of the potatoes caused the parchment paper to stick a bit, so in the future, we’ll be sticking to only one layer.

Here’s the recipe!

Serves 4

Print recipe!

Ingredients:

4 small red rose potatoes, peeled and grated

3 small sweet potatoes, peeled and grated

1 tablespoon butter

Salt, to taste

Pepper, to taste

Steps:

Place shredded potatoes on a baking sheet in between two pieces of parchment paper. Freeze overnight.

Heat butter in a large frying pan. Add potatoes, in clumps, and cook until browned, about 5 minutes per side. Add salt and pepper, and enjoy!

{Dad’s Frittata}

One of my favorite things about visiting my parents is that my Dad always cooks big, yummy breakfasts. On the day we headed back to SLO, he cooked the best frittata using leftover turkey, so I thought I’d steal the recipe and share it with you. Hope that’s okay Dad! Frittatas always seem so fancy and complicated but they’re really pretty easy and a great way to make breakfast just a bit more special. Plus, its an easy stove/oven to table dish if you use a cast iron skillet!

Dad’s Frittata Recipe

Serves 4

Print recipe!

Ingredients:

6 eggs, beaten

1 cup turkey meat

3/4 cup goat cheese

1 red pepper, chopped

1/2 onion, chopped

Salt, to taste

Pepper, to taste

Olive oil

Steps:

Preheat oven to 350 degrees.

In a cast iron skillet, heat oil over medium heat. Add onions and peppers, and cook slowly, stirring occasionally, until onions are soft.

Stir in eggs, turkey, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes. Stir in goat cheese and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.

Enjoy!