Tag Archive for Eggs

Ciabatta, Eggs and More

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Ciabatta, Eggs and More - The Surprised Gourmet

Ciabatta, Eggs and More is made using leftovers from other meals

Taking leftovers from two previous meals resulted in a new dish I call Ciabatta, Eggs and More.

The leftover ingredients included the stuffing from the Assembling Dinner in a Pinch meal and gravy from the Steak Fried Chicken and Gravy meal. Sometimes it pays to make more than you need for a meal.

Start by sauteing 1/4 cup minced onions in a skillet for 2 minutes and then add 1 1/2 cups chopped spinach. Cook another minute and then add 3 tablespoons butter, 1 tablespoon minced garlic and 12 ounces of the stuffing, reduce heat.

Next add 4 slices of Bar S deli-style ham that has been julienned and stir. Beat 4 eggs with 1/4 cup milk and add to the skillet. Top that off with 1/2 cup shredded mozzarella cheese, 6 ounces of the chicken gravy, and 1 Roma tomato that’s been seeded and diced. Let all the ingredients cook together for one minute.

Take ciabatta rolls and toast in a preheated 350 degree oven for 6 minutes. Pour egg mixture over the rolls and serve.

One of the fun things about cooking is seeing the different ways you can serve a dish. Sometimes it’s as simple as putting two dishes together to make one. Other times it’s just adding a few new ingredients that changes things up.

The main focus is create healthy, tasty meals your family will enjoy. If you can have fun doing that, then that’s an added bonus.

Thanks for stopping by today. Do you like using leftovers for new dishes? What’s your favorite leftover dish that gets used in other dishes?

Cucina Felice! 

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Ciabatta, Eggs and More

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Serves: 4 Servings

Combining leftovers can sometimes lead to tasty new dishes
Ingredients
  • ¼ Cup minced onion
  • 1½ Cups chopped spinach
  • 3 Tablespoons butter
  • 1 Tablespoon minced garlic
  • 12 Ounces stuffing (recipe in Assembling Dinner in a Pinch post)
  • 4 Slices Bar S deli-style ham, julienned
  • 4 Large eggs
  • ¼ Cup milk
  • ½ Cup shredded Mozzarella
  • 6 Ounces chicken gravy (recipe in Steak Fried Chicken post)
  • 1 Roma tomato, seeded and diced
  • 4 Ciabatta rolls
Instructions
  1. Start by sauteing ¼ cup minced onions in a skillet for 2 minutes and then add 1½ cups chopped spinach. Cook another minute and then add 3 tablespoons butter, 1 tablespoon minced garlic and 12 ounces of the stuffing, reduce heat.
  2. Next add 4 slices of Bar S deli-style ham that has been julienned and stir. Beat 4 eggs with ¼ cup milk and add to the skillet. Top that off with ½ cup shredded mozzarella cheese, 6 ounces of the chicken gravy, and 1 Roma tomato that's been seeded and diced. Let all the ingredients cook together for one minute.
  3. Take ciabatta rolls and toast in a preheated 350 degree oven for 6 minutes. Pour egg mixture over the rolls and serve.

 

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Faux Pear Custard

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Faux Pear Custard

Faux Pear Custard is not overly sweet, but delicious

Autumn brings thoughts of apples, but this week I am thinking pears ….. Faux Pear Custard to be exact.

While this dish isn’t a typical custard, it isn’t a typical pie either. It’s similar to a quiche but without meat or vegetable in the filling. For that reason, I decided to call it a faux custard.

I peeled 8 medium-size ripe pears and brushed them with a mixture of lemon juice and water to keep them from browning. I set those aside and put the oven on 350 degrees to preheat while I prepared the crust and other ingredients.

For the crust I combined 1 1/2 cups of graham crackers that I had crumbled with 1/4 cup packed dark brown sugar and 1 stick (1/2 cup) melted butter in a bowl. I pressed this mixture into a 9-inch pie pan to form the crust. Place the crust in the refrigerator to firm while you prepare the filling.

Preparing Faux Pear Custard

Arrange pear slices in pan for Faux Pear Custard

Quarter the pears, remove the stems and seeds and slice into quarter-inch slices. In the top of a double boiler add 2 large eggs, 1/2 cup sour cream, 1/2 cup milk, 1/4 cup sugar and 2 tablespoons imitation vanilla flavoring. Using a whisk or immersion blender, combine well. Cook over medium heat about 5 minutes or until the mixture begins to coat the back of a spoon. Watch the mixture closely during this time so as not to scorch it. Set aside to cool.

Layer the pear slices in the pie pan. Sprinkle 1 tablespoon sugar and ground cinnamon to taste over the pears. Pour the cooled custard over the pears. Again sprinkle with ground cinnamon to taste. Place the pie pan on the middle rack of the preheated 350 degree oven for 45 minutes.

When done, remove from oven and top with sliced toasted almonds (optional). Let cool completely before serving to allow the custard to set firmly. This is delicious by itself or for an added treat top with whipped cream, ice cream or your favorite topping.

A slice of Faux Pear Custard

Let custard cool completely otherwise it will fall apart

Fall doesn’t have to be just for apples anymore. Enjoy this Faux Pear Custard as the temperatures begin to cool. Not overly sweet, this scrumptious dessert will delight your taste buds and have you asking for seconds. It stores well in the refrigerator though I doubt it will last more than a day before it’s all gone.

Thanks for visiting today. I hope you’ll give this simple dessert recipe a try. If you do, please be sure to stop back by and let me know how it turned out or if you post your outcome online attach the hashtag #thesurprisedgourmet. I’m always happy to hear how a recipe turns out for you and what you think of the results.

Cucina Felice!

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Faux Pear Custard

Prep time: 

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Total time: 

Serves: 8 servings

Fall isn't just for apples when you can enjoy this delicious Faux Pear Custard
Ingredients
  • 8 Medium-size ripe pears
  • 1½ Cups graham crackers, crushed
  • ¼ Cup dark brown sugar
  • 1 Stick (1/2 cup) butter, melted
  • 2 Large eggs
  • ½ Cup sour cream
  • ½ Cup milk
  • ¼ Cup sugar
  • 2 Tablespoons imitation vanilla flavoring
  • TOPPING
  • 1 Tablespoon sugar
  • Ground cinnamon (to taste)
  • Sliced toasted almonds (optional)
Instructions
  1. Peel 8 medium-size ripe pears and brush them with a mixture of lemon juice and water to keep them from browning. Set those aside and put preheat the oven to 350 degrees.
  2. For the crust combine 1½ cups of graham crackers (crushed) with ¼ cup packed dark brown sugar and 1 stick (1/2 cup) melted butter. Press the mixture into a 9-inch pie pan to form the crust. Place the crust in the refrigerator to firm while preparing the filling.
  3. Quarter the pears, remove the stems and seeds and slice into quarter-inch slices. In the top of a double boiler add 2 large eggs, ½ cup sour cream, ½ cup milk, ¼ cup sugar and 2 tablespoons imitation vanilla flavoring. Using a whisk or immersion blender, combine well. Cook over medium heat about 5 minutes or until the mixture begins to coat the back of a spoon. Watch the mixture closely during this time so as not to scorch it. Set aside to cool.
  4. Layer the pear slices in the pie pan. Sprinkle 1 tablespoon sugar and ground cinnamon to taste over the pears. Pour the cooled custard over the pears. Again sprinkle with ground cinnamon to taste. Place the pie pan on the middle rack of the preheated 350 degree oven for 45 minutes.
  5. When done, remove from oven and top with sliced toasted almonds (optional). Let cool completely before serving to allow the custard to set firmly. This is delicious by itself or for an added treat top with whipped cream or ice cream.

 

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Woohoo French Toast

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Making French Toast - The Surprised Gourmet

French toast is a delicious dish for breakfast

Let’s say, “Woohoo French toast.” Just about everyone has tried French toast and knows it’s one of the simplest dishes to prepare for breakfast.

French toast is known around the world by many names – “eggy bread, German toast, gypsy toast, or Spanish toast.” It’s a dish made by soaking bread in a mixture of beaten eggs and then fried.

It’s that egg mixture where people sometimes get carried away. You could add all sorts of ingredients to it. But to me, simple is always the best. I use 2 eggs, 1/4 cup of milk and 1/4 teaspoon of vanilla flavoring. I blend these together in a deep dish using a battery operated frother like an immersion blender.

This makes enough mixture for 2 slices of bread – the bread I use is French bread (well, it is French toast after all). I cut 2 slices on the diagonal about an inch thick.

I dip each slice of bread in the mixture and then drop them in a hot non-stick skillet with a dab of butter and a splash of oil. Cooking on medium to medium-high, I turn the bread slices after about 3 to 4 minutes when they’re golden brown. Repeat on the other side and remove.

Instead of using syrup to top these off, I use a Cinnamon Sour Cream Topping and a sprinkle of cinnamon sugar.

Slice of French Toast - The Surprised Gourmet

Yummy French toast with a sprinkle of cinnamon sugar and Cinnamon Sour Cream topping

Combine 3 tablespoons of sugar and 1 teaspoon of cinnamon (this makes cinnamon sugar). Sprinkle 1 tablespoon of this sugar equally over the two slices of toast. Then add the remaining Cinnamon Sugar to 1/4 cup sour cream making Cinnamon Sour Cream that you spoon on top of the French toast.

Using French bread instead of regular loaf bread gives the egg mixture more texture to soak into without falling apart. Don’t you just hate picking up a slice of bread coated in eggs only to have it fall apart before you get it to the skillet. Try it with French bread, I think you’ll like the results.

This recipe for French toast isn’t real sweet, but it’s oh so tasty. The fluffiness of the eggs with the hint of cinnamon will have your mouth watering. If you give this a try, be sure to come back and let me know how it turned out for you or tag it with #thesurprisedgourmet if you post it. I’d love to know what you think of it

Cucina Felice!

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Woohoo French Toast

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Serves: 2

This delicious breakfast dish will bring the entire family to the table on the run
Ingredients
  • 2 Large eggs
  • 2 Slices of French bread
  • ¼ Cup milk
  • ¼ Teaspoon vanilla flavoring
  • Dab of butter
  • Splash of oil
  • CINNAMON SUGAR
  • 3 Tablespoons sugar
  • 1 Teaspoon cinnamon
  • CINNAMON SOUR CREAM TOPPING
  • 2 Tablespoons Cinnamon Sugar
  • ¼ Cup sour cream
Instructions
  1. Use 2 eggs, ¼ cup of milk and ¼ teaspoon of vanilla flavoring and blend together in a deep dish.
  2. This makes enough mixture for 2 slices of bread - using French bread (well, it is French toast after all). Cut 2 slices on the diagonal about an inch thick.
  3. Dip each slice of bread in the mixture and then drop them in a hot non-stick skillet with a dab of butter and a splash of oil. Cooking on medium to medium-high, turn the bread slices after about 3 to 4 minutes when they're golden brown. Repeat on the other side and remove.
  4. Instead of using syrup to top these off, use a Cinnamon Sour Cream Topping and a sprinkle of cinnamon sugar.
  5. Combine 3 tablespoons of sugar and 1 teaspoon of cinnamon (this makes cinnamon sugar). Sprinkle a tablespoon of cinnamon sugar equally over the two slices of toast. Add ¼ cup sour cream to the remaining Cinnamon Sugar to make Cinnamon Sour Cream and spoon on the top.

 

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Heavenly Egg Sandwich

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Heavenly Egg Sandwich with home fries

Heavenly Egg Sandwich with home fries

Have you ever started to prepare a simple meal only to end up making something different or more elaborate than you had planned?

The other night after a long, tiring day we decided simple scrambled egg sandwiches would hit the spot. As I began gathering the eggs and utensils needed to fix the meal, we decided the eggs needed cheese. Since we couldn’t decide between Kraft Velveeta Sharp Cheddar and Sargento Provolone, I went with both.

Slicing tomato for Heaven Egg Sandwich

Slicing tomato for Heaven Egg Sandwich

Okay so now we’re having scrambled eggs and cheese sandwich. I had some fresh tomatoes from the garden, sliced deli-style ham, and fresh spinach in the refrigerator so naturally I had to add that as well.

Next came fresh green onion tips, basil and oregano from our back porch container garden. Can you see where this is going? The simple egg sandwich had quickly snowballed into a mammoth fare.

I began by cutting off about 3/4 of a loaf of French bread, slicing it lengthwise and toasting it in the oven for about two minutes on broil. When the bread came out of the oven, I covered both halves with mayonnaise, freshly ground black pepper and freshly ground kosher salt.

Step Two for Heavenly Egg Sandwich - The Surprised GourmetWhat I didn’t do (but should have considering what I finally added to the sandwich by the end) was scoop out some of the bread to make a cavity for the egg mixture. In my defense, when I prepared the bread I hadn’t decided to add all the extra ingredients at that time.

I mixed five large eggs with a dash of Lawry’s Garlic Salt and two slices of Velveeta Sharp Cheddar Cheese (torn into pieces) and cooked in a skillet over medium heat. I added just a splash of Step Three for Heavenly Egg Sandwich - The Surprised GourmetCanola Oil to the pan before adding the eggs. I cooked the eggs, stirring occasionally, until they were done but still fluffy.

The first layer I put on the sandwich was spinach followed by two slices of Sargento Provolone Cheese, four slices of ham (each folded in half and layered) and topped it off by sprinkling the green onion tops (finely chopped) over all of that.

Next I carefully added the eggs to the sandwich and topped them off Step Four for Heavenly Egg Sandwich - The Surprised Gourmetwith the oregano (finely chopped). I had sliced the tomato thin so I added it next. The last ingredient was the basil (finely chopped) sprinkled over the top of everything. You want to layer your flavors rather than combine them all together. The other half of the bread was added and the sandwich was complete.

I paired the HEAVENLY EGG SANDWICH with one of our favorite side dishes – home fries.

Step Five for Heavenly Egg Sandwich - The Surprised GourmetI had to press down gently on the sandwich to cut it into sections. You’ll have to be careful when cutting this yummy treat. It’s a tasty sandwich but quite messy with lots of wonderful ingredients trying to get out.

The combination of eggs, cheeses, fresh herbs, spinach, tomato and ham blends into a delectable infusion of flavors you won’t be able to resist. What started out as a simple egg sandwich turned Step Six for Heavenly Egg Sandwich - The Surprised Gourmetinto a delicious concoction for our taste buds and a sandwich we almost couldn’t handle. I call this Heavenly Egg Sandwich because when we began eating it, all we could do was go “mmmmm, oh this is so good it’s heavenly.”

Do you get carried away when you make scrambled egg sandwiches? What’s your favorite extra ingredient to add?

Thanks for stopping by today.

Cucina Felice!

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Heavenly Egg Sandwich

Rating 

Serves: 3-4 Servings

Ingredients
  • ¾ Loaf French or Italian Bread
  • 5 Large eggs
  • 1 Medium tomato, thinly sliced
  • 3 Slices Kraft Velveeta Sharp Cheddar Cheese
  • 2 Slices Sargento Provolone Cheese
  • 4 Slices lunch meat-style ham (or turkey)
  • 1 Tablespoon finely chopped fresh oregano
  • 1 Tablespoon finely chopped fresh basil
  • 1 Tablespoon finely chopped green onion tops
  • Spinach leaves (to taste)
  • Mayonnaise (to taste)
  • Fresh ground black pepper (to taste)
  • Fresh ground Kosher or Sea Salt (to taste)
  • Lawry's Garlic Salt (to taste)
  • Canola oil
Instructions
  1. Cut bread in half lengthwise and scoop out the center of one half. Toast bread in oven on high broil for about 2-3 minutes. When cool, cover both halves with mayonnaise and sprinkle with fresh ground salt and black pepper to taste.
  2. Slightly beat 5 large eggs in a bowl, add a dash of Lawry's Garlic Salt and pour into a hot skillet coated with a splash of Canola oil. Add 3 slices of Kraft Velveeta Sharp Cheddar Cheese (torn into pieces) and cook until done but still fluffy.
  3. Begin layering one half of the sandwich with spinach (or lettuce if you prefer) followed by the 2 slices of Sargento Provolone Cheese. Add 4 slices of lunch meat-style ham (each slice folded in half and positioned slightly on top of each other). Top that off with the chopped green onion tops sprinkled all over.
  4. Next carefully add eggs to the sandwich and top with the chopped oregano. Add the tomato slices next and finish by sprinkling the chopped basil on top. Cover with the other bread half and carefully cut into desired pieces.
  5. Sandwich will be a bit messy.

 

 

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