Egg Tortilla Cups

Brunch, lunch, breakfast, snack none of it matters, the only thing that matters now are these Egg Tortilla Cups. The future of breakfast has just been served.

Egg Tortilla Cups

Ingredients:

3 Baby Bell Peppers
3 Eggs
1/4 c. Almond Milk
1/4 of an Onion
Salt
Pepper
Garlic Powder
Sriracha
6 Small Corn Tortilla
Olive Oil

*makes six cups

*You will need a muffin tin for this recipe.

Begin by heating up olive oil in a small frying pan and warming up one tortilla in the pan at a time.

After warming up the tortillas push them down into the muffin tins, allowing the tortillas to take the form of the cups and set them aside for later.

Sauté the diced bell peppers and onions until the onions become translucent.

Once the peppers and onions are cooked, place them in a mixing bowl and set them aside. Allow them to cool off before adding the eggs.

Now that the mixture is cooled, add three large eggs and 1/4 cup of almond milk. Beat the eggs and mix all together. Season with salt, pepper, and garlic powder. If you’re are felling spicy add 1/4 tsp. Sriracha.

Spoon the egg mixture among the 6 tortilla cups.

Bake at 350 degrees for 15-18 minutes.

The tortilla bowls will crisp up, be careful not to burn the edges. Top with avocado, salsa, or Sriracha.

Eggy Rice Bowl

A long time ago, in a galaxy far far away….. or a least a place that seems galaxies away from where I live now, there was an asian-fusion restaurant that served delicious, spicy rice bowls. Sigh, how I miss that crowded little eatery. But I do have a solution! My own creation, although not exact, will conquer any spicy, rice bowl craving. The masses have spoken! They demand more eggy rice bowls! How could I possibly deny the masses something so delicious? It’s merely my civic duty. Enjoy.

Ingredients:

3 Garlic Cloves
1/2 Yellow Onion
1/2 c. Dry Rice
6 Bacon Strips
3 Handfuls of Spinach
2 Eggs
Ground pepper
Garlic Powder
Salt
Cayenne Pepper
Sour Cream

First thing’s first, rice must be made! Using your favorite rice, cook half a cup of dry rice following the instructions found on the package. Once the rice is cooked, set it aside.
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On a baking sheet place six bacon strips, and cook at 400 degrees for sixteen minutes, or until they are brown and crispy.
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Chop the onion and garlic cloves and place them in a sauce pan. Using olive oil, sauté them until the onion becomes translucent. Season with a pinch of salt and some ground pepper and add the spinach. Cook until the leaves are ready and the onions begin to brown on the edges.
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Next, add the reserved rice and two pats of butter to the pan. Mix on medium heat. Crumble in four strips of bacon and finish mixing the rice mixture. Remove the pan from the heat and spoon the rice into two bowls.

Now, we’re in the home stretch. Fry two eggs using butter and season both with pepper, garlic powder, and cayenne pepper. When both eggs are cooked, place one on top of each rice bowl. Garnish with the remaining bacon strips and a dollop of sour cream.

Egg and Polenta

Stop yoking around! This recipe is egg-straordinary. I wasn’t at the wall when Humpty Dumpty fell but I heard his last words were “Put me in some boiling water and place me on a bed of polenta.” I may be paraphrasing…. but who are you to go against a dying egg’s wish?! Not I, thats for sure. Humpty Dumpty you were one good egg. Now, we don’t know why you were on the wall that fateful day but we all do wish you hadn’t fallen….I’m sure you made one delicious breakfast for someone though. RIP Humpty.

Makes enough for 4

avocado cream:
1/4 c. greek yogurt
1/2 an avocado
1/2 tsp. lime juice
1/8 tsp pepper
1/4 tsp. garlic
pinch of salt

4 eggs
4 pieces of bacon

Spinach:
1 bag of spinach
1/2 onion
2 cloves of garlic
1/8 tsp. pepper
Olive oil

Polenta:
1 c. polenta (corn grits)
3 c. water
1/2 tsp. salt

Start by making the polenta. Put 3 cups of water and 1/2 teaspoon of salt in a saucepan and bring to a boil. Once the water begins to boil, stir in the cup of polenta. Remember to stir the polenta frequently otherwise it will stick to the bottom of the pan, cook until it is very thick (about 20 minutes). Add two tablespoons of butter to the polenta and stir. Now, put the thick polenta onto some plastic wrap and roll it up like you would with sugar cookie dough. Put the log of polenta in the fridge to firm up (10-15 minutes).
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Meanwhile, place 1/4 cup greek yogurt and half an avocado in a bowl. Add the lime juice, salt, pepper, and garlic. Using a hand blender whip up the avocado mixture until its smooth. Place a piece of plastic wrap on the surface of the avocado so that it doesn’t turn brown while in the fridge. Keep the avocado cream in the fridge until you are ready to use it.
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Heat up olive oil in a frying pan, when the oil is hot place the bacon in the pan and fry them up. Once the bacon is crisp, remove it from the pan and keep aside till later. Add the onion and garlic to the pan. Just before they are finished cooking add the spinach (For four people I used almost a whole bag of spinach). When the spinach, garlic, and onion is fully cooked put the mixture in a bowl. Crumble three of the bacon strips into the spinach mixture and set aside.
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Get the polenta out of the fridge and unwrap the log. Make slices about 3/4 of an inch thick. In the same pan the bacon and spinach was cooked, place the polenta (you’ll want to add a little more olive oil at this point). Begin frying the polenta. Once it is slightly brown on one side flip it over and do the other side.
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Once the polenta is finished browning remove from heat and begin boiling your water for the eggs. While you are waiting on the water to boil you can assemble the plates. First, place the spinach mixture and then the polenta on top.

When the water begins to boil place the egg in the water and then lower the heat (poached eggs take about 3 minutes). Using a slotted spoon, take the eggs out of the water one at a time. Place the poached egg on top of the polenta and top with avocado cream. For decoration break the remaining bacon strip into four parts and place them on top of the avocado cream.
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*The polenta recipe will make more than four plates.