Posts Tagged ‘breakfast’

Hi there, everybody!! Today’s recipe would be awesome for those holiday brunches y’all are probably planning. Now, “brunch” around my house on Christmas morning usually consists of the world’s longest present opening extravaganza, with many, many trips to the porch for Christmas cookies, a cup of coffee or six, and someone pouring the tiniest shot glass of eggnog when one of us says “Yeah, I’ll take a little eggnog.” And let’s not forget the locking of the sliding glass door behind the poor soul who went out to the porch to get a cookie.

But I digress. Let’s talk about these awesome Prosciutto Egg Cups from BreAnna of Crafty Coin, basically the coolest blog ever. I don’t know if you know this about me, but I used to be a crazy coupon lady, and BreAnna’s blog is all about saving money and living well. It’s right up my alley. She always lists the prices of the ingredients in her blog, so I’m going to keep her tradition alive for those of my cost-conscious readers.

Happy brunching!!

Prosciutto Egg Cups

Prosciutto Egg Cups

Ingredients:

  • 2 slices prosciutto (28 g): $1.00
  • 4 large eggs (200 g): $.56
  • 1/2 roma tomato (50 g): $.11
  • 1 handful diced red onion (30 g): $.06
  • 8 spinach leaves (15 g): $.14
  • Salt, to taste: $ practically zilch
  • Pepper, to taste: $ basically nada

For the rest of the recipe and instructions, please visit BreAnna at Crafty Coin. It’s a good place to visit :)

Prosciutto Cups with Eggs

Please follow and like us:
Share

Uh, I don’t know if you know this, but I’m obsessed with doughnuts. I was going to add “slightly” as a qualifier, but I’d never lie to my loyal 5-6 blog readers (hi, again, Mom!). It’s a full-on fixation…and I live around the corner from my all-time favorite – Glazed & Infused, and Stan’s is a very close runner-up. It’s trouble, is what it is.

Well, today, Lindsey from Butter & Type (mmmm, butter), is bringing us these super amazing, super awesome-looking Orange Cardamom holiday doughnuts. And…this is meant to be the best of compliments – don’t they kind of remind you a bit of Homer Simpson doughnuts?

Cardamom always make me think of my Mom, and not just because it’s the last three letters of the word, but because she loves the stuff. I couldn’t tell you specifically at the moment what cardamom tastes like, but she’s always going to this fantastic bakery in Bishop Hill (side note, I’d like to quit my day job and just make soap and sell it in Bishop Hill. No, I don’t know anything about making soap) and buying cardamom rusks, which have to be the world’s worst baked good – stale bread, YUM!

Sure to taste WAY better than stale bread, try these doughnuts!

 

Orange Cardamom Doughnuts with Cranberry Glaze

Orange Cardamom Doughnuts with Cranberry Glaze

Read on »

Please follow and like us:
Share

To be honest, you can eat this for lunch or dinner, even for a snack. It’s got quinoa (what IS quinoa? I read the entire first paragraph of the Wikipedia entry and still didn’t understand), which I cannot get enough of lately, and a poached egg, which is one my true food loves. Throw some salt and pepper on this, and it’s a real thing. Even though I’m confused about quinoa, I know they put it in everything at Protein Bar, so it’s gotta be good. This breakfast bowl keeps me full for awhile, and fits into the Weight Watchers Simple Start plan.

Quinoa Breakfast Bowl

 

At this point I know what you’re thinking – why do these photos look so good? My only answer is they were taken using the magical powers of sunlight, the one thing that can’t be found in my office or in the average Chicago garden apartment.

Here is the official recipe for the Quinoa Breakfast Bowl, in case you’d need such a thing.

Quinoa Breakfast Bowl

Ingredients:

  • Quinoa (tri-colored quinoa is pretty fun)
  • Egg
  • Optional: anything else you’d want to put in, like green onions, spinach, tomatoes – you know, whatevs.

Directions:

Cook the quinoa. It takes approximately 20-25 minutes, so cook a bunch, because who has time for THAT? If you’re using leftover quinoa, put a big scoop into a bowl and microwave for 1 minute, then salt and pepper it (a lot). Ok, you also should have started boiling some water at this point for your poached egg. Once the water is boiling, drop an egg in it, eyeball it for doneness, and bring it out of the water with a slotted spoon. Put it on your quinoa. Take a picture, photo edit, write a blog, eat. It really is delicious.

Quinoa Egg Breakfast Bowl

Quinoa with egg

 

 

 

Related Posts Plugin for WordPress, Blogger...
Please follow and like us:
Share