Cornbread Baked Eggs

It was cold and rainy this morning, so I was in the mood for a warm for breakfast. These baked eggs take a little time, but are certainly worth it. The best part to me, is the caramelized onions on the bottom. This method for making onions can be used for other things - like topping your favorite burger. This baked egg was served with an orchard apple.

4 Large Eggs

2-3 Sliced of Cornbread, Cut in 1/2 Inch Cubes

1 Cup Thinly Sliced Onion

2 Tablespoons Water
2 Tablespoons Milk
Kosher Salt
Fresh Ground White Pepper
Extra Virgin Olive Oil
Canola Oil
Dried Parsley

Preheat oven to 350 degrees. Spray four small ramekins with olive oil.

Place cornbread on baking sheet and lightly coat with olive oil. Bake for 10-15 minutes until lightly browned. Stir half way through. Boil some water in a tea kettle.

Heat skillet over medium heat. Brush a skillet with a small amount (1/2 tsp. or so) of canola oil to evenly coat pan. Add onion, 1/4 tsp salt, 1/8 tsp pepper. Cook for 10 minutes until tender. Increase heat to medium-high. Add the 2 Tablespoons of water to the pan and cook 5 more minutes - stir frequently. Divide onion into ramekins and top with cornbread cubes. Sprinkle each with salt and pepper.

Carefully break 1 egg on top of each crouton ramekin. Drizzle with a little milk or half & half. Place ramekins in a roasting pan which is on top of a cook sheet. Pour boiling water into the roasting pan, half-way up the sides of the ramekins to create a water bath.* Bake for 15 -20 minutes until the whites are almost opaque. They should be a little underdone and will continue cooking in the dishes when removed from the oven. Sprinkle with parsley if you wish.

* I made an egg for myself this morning, so my water bath is for one egg. A small ramekin inside of a large ramekin with water.

Simple Deli Ham Sub

Growing up, I had a favorite sub shop. Everyone from my hometown knows what I am talking about when I mention Andy's Sub Shop. It is one of those places you either love or hate. The town was always divided. Every time I ate there, I ordered the same thing  - a 12" ham sub with provolone - hold the tomatoes, onions, and hot peppers and don't forget the extra oil-vinegar mixture. Ate the whole thing - myself! Where I grew up, hot peppers were standard. You don't see that in New York City. Missing my favorite eatery today, I made a homemade version. Sandwiches aren't technically cooking, so much as as they are about proper assembly. I cut out a few things and made substitutions so it is now a wee bit better to eat. Note: In this picture, I had to take a bite).

1 Soft, Fresh Baked 10-12" Hero Roll
3-4 Slices Low-Sodium Deli Ham
2 Handfuls Fresh Mixed Greens, Roughly Torn
1/2 Tablespoon Extra Virgin Olive Oil
2-3 Tablespoons Red Wine Vinegar (Depending on Taste)
1 Tablespoon Finely Grated Romano Cheese
2 Tablespoons Reduced-Fat Mayo

Slice hero roll the long way without cutting through. The goal is to create a pocket to hold everything. In a small bowl, combine oil and vinegar. Add the greens and mix to coat with dressing. Spread mayo into hero roll on both sides. Fold ham into half and place each slice into the roll. Place the mixed greens inside the ham folds - packing it in. Sprinkle with Romano cheese. Slice in half to serve.

White Bean Soup

My husband loves this soup. It reminds him of some former land-ladies. They allowed him to park his car in the drive way, if he shoveled snow in the winter. After a full day of moving fluffy white stuff, they often prepared white bean soup as a thank you.  This is my version - they had plenty of practice and this is the closest I can get!

2 Slices Bacon

1 White Onion, Finely Chopped

5 Cloves Garlic, Finely Chopped

1 Tablespoon  Fresh Thyme

1 Head Escarole, Washed and Chopped Coarsely

2 Cans Cannellini Beans, Drained and Rinsed

5 Cups Chicken Broth*

Salt and Pepper to Taste

  

In a large soup pot, fry bacon until crisp over medium heat. Remove from pot and crumble when cooled. Set Aside. Add onion to soup pot and saute until golden about 10 minutes. Add garlic, thyme  and saute 3 more minutes. Add the escarole, and wilt about 3 minutes. Add beans and broth. Bring to a boil. Lower the heat to a simmer and cook 10 minutes.  Stir in salt and pepper to taste. Serve with bacon on top and grated Parmesan cheese.

* Use gluten-free chicken broth if necessary.

British Eggs

Eggs ARE breakfast! These creamy gems are different than your average Sunday morning fare. They are named for a kindly British inn-keeper who let me watch her in the kitchen. When cooked, they are closer to a porridge.  You won't want to have overcooked scrammed eggs ever again!

4 Farm Fresh Eggs
2 Healthy Pinches of Salt
Fresh Ground Black Pepper
3 Tablespoons Milk
1/2 Tablespoon Unsalted Butter

Crack eggs into a medium sized bowl along with milk, salt and pepper. Whisk until well combined. Melt butter in a small sauce pan over medium heat. Once butter is melted. Pour in egg mixture. Turn down heat to medium-low. Stir egg slowly with a wooden spoon as they start of form clumps. It will take a bit, so be patient. As you stir, make sure to scrape the bottom of the pan to bring the cooked parts into the rest of the mixture. Soon, you will have a consistency of cottage cheese. Turn off burner and let set 1 minute. Serve with your favorite breakfast sides.