eggs

Smoked Salmon Goat Cheese Omelet

by Lisa on October 9, 2012

smokedsalmonomelet

Brunch is pretty much my favorite meal to eat out. I always take advantage of the Br- part of brunch—I don’t think, when given the choice, I have ever ordered a lunch item at brunch. I always order breakfast.

A few weeks ago, Jeromy, Caroline and I were at our favorite local restaurant for brunch. I ordered the smoked salmon and goat cheese omelet and I was excited. I knew it was going to be good because we love everything they make at this place. I was so sad when my meal arrived and it was basically a large piece of fish wrapped in egg with a little bit of goat cheese. Taken apart each element of the dish tastes great, but put together the salmon to egg ratio was far too high. Sunday morning, I decided to make the omelet that I should have been served.

Smoked Salmon, Chive and Goat Cheese Omelet

by The Splattered Apron

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: breakfast eggs salmon goat cheese

Ingredients (2 omelets)

6 eggs
smoked salmon, in bite size pieces
goat cheese, crumbled
chives, chopped
salt and pepper

Instructions

Prepare the omelet ingredients and set aside.

Heat a pan over a medium flame.

While the pan is heating, whisk together the eggs, salt and pepper. Whisk it well–the more air you incorporate the more fluffy the omelet will be. Don’t let the eggs sit or they will deflate.

Spray the pan with nonstick cooking spray, then pour the eggs in. Watch the eggs, as they cook through pull them into the center and allow the raw egg to coat the bottom of the pan and cook through. Continue doing that until the eggs are almost completely cooked.

In the middle of the omelet, add the chives, then the salmon, then the goat cheese.

Using a flexible spatula, fold over the first third onto the middle of the omelet, cook for 30 seconds.

Then flip the omelet onto a plate, seam side down.

Repeat with the remaining three eggs.

Serve immediately.

You’ll notice that the recipe doesn’t really provide measurements. There’s a good reason—I didn’t measure the filling ingredients, I just went off of personal preference. I suggest you do the same!

This was only the second time I’ve made omelets without using an omelet pan—I was certain there would not be intact, but I followed Martha Stewart’s method and it worked!

The flipping method gives the goat cheese just enough time to warm through and become gooey and smother the smoked salmon.

This was a great way to start the day—the healthy fat of the salmon and protein of the eggs and goat cheese kept me full for hours.

This is exactly the omelet that I wanted at brunch. Next time I’ll just make it myself. Lesson learned.

Enjoy!

{ 6 comments }

Lemon Curd

by Lisa on March 13, 2012

I’ve told you before about our lemon tree. Let’s just say that this year was very good to our tree and we have close to 15 lemons ready to be harvested. Two fell off the tree a little early and I don’t like to do just anything with these lemons. They’re Meyer lemons so they have a delicious sweet and tart flavor. They deserve more than just being squeezed over fish or into tea. They deserve to become something decadent, luscious and delicious. Something that allows their remarkable flavor to shine. They deserve to become curd.

Lemon Curd

by The Splattered Apron

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Keywords: boil condiment lemon

Ingredients (about 2 cups)

6 large egg yolks
1 cup sugar
1/2 cup freshly squeezed lemon juice
finely grated zest of one lemon
1/2 cup unsalted butter, cut into 12 tablespoon pieces

Instructions

Separate the eggs. Set aside the whites for something else (like an omelet!).

In a pot, combine the egg yolks, sugar, lemon zest and lemon juice over medium heat. Whisk constantly.

Bring the mixture to a boil, whisking constantly, and allow to boil until thickened, about 4-5 minutes.

Remove from the heat and stir in the butter. Allow to cool before serving.

It’s hard to be in our house knowing that this is in the fridge. I just want to eat it.

It’s tart, sweet and smooth-ish. If you want your curd to be more smooth {I didn’t, I like it slightly rustic}, run it through a fine mesh sieve when it’s still warm.

A little bit goes a long way.

Normally babies do not like the flavor of lemon, but when we let Caroline lick a little bit of juice off my finger {while I was making the lemon curd}, she wanted more. Apparently, she has a well developed palate.

Poor thing was a bit clingy on Sunday morning, so I cooked with her in the Ergo for the first time. Don’t ask me how I’ve avoided this for seven months!

But back to the lemon curd. Once you make this you’ll want to slather it on pretty much everything. Nothing is safe.

Enjoy!

Recipe from Family Kitchen.

{ 7 comments }

Deviled Eggs and a GIVEAWAY!

by Lisa on February 13, 2012

As much as I love eating deviled eggs, until this past weekend, I had never made them myself. I think that deviled eggs are a fantastic appetizer for a party. They can be eaten in two bites and held with one hand, leaving the other hand free to hold a drink. What could be better?

One of the best parts of our neighborhood is all of the young families. As of Saturday, there were four pregnant women on our street—now there are three! We had a party to celebrate all of the new additions, little did we know that one of them would be born only a few hours after the party.

I contributed four dishes to the party: deviled eggs, sugar cookies {made with all-purpose flour so they were not gluten-free}, pumpkin whoopie pies and a spinach and artichoke dip {recipe to come soon!}.

I wanted to put my own spin on deviled eggs and since Chobani was kind enough to send me 3 containers of yogurt to use in recipes, it just made sense.

Deviled Eggs

by The Splattered Apron

Prep Time: 30 minutes

Cook Time: 13 minutes

Keywords: boil appetizer eggs greek yogurt

Ingredients (2 dozen deviled eggs)

12 eggs, hard boiled and divided

For the Filling

12 egg yolks
½ cup Chobani 0% Greek yogurt
1 teaspoon turmeric
1 teaspoon white vinegar
¼ teaspoon salt
½ teaspoon ground pepper
Smoked paprika, for garnish

Instructions

Place the eggs in a saucepan and cover by 1 inch of cold water.

Bring to a boil and remove from the heat immediately, cover and let sit for 10 minutes.

After 10 minutes, place the eggs in an ice bath.

Carefully peel the shell from each egg, then rinse the egg in cold water to be sure to remove any stray bits of the shell.

Slice the eggs in half lengthwise and separate the yolks from the whites.

In a bowl, combine the yolks, yogurt, turmeric, vinegar, salt and pepper.

Place the yolk mixture into a bag and snip the end off. Carefully pipe the yolk into the egg whites.

Arrange on a platter and garnish with paprika.

I loved how these turned out! The turmeric gives the eggs a kick of flavor that is unexpected.

I loved the tang of the yogurt. Using Chobani in this recipe was perfect—it still provided the needed texture but without the fat of mayonnaise or sour cream.

I used Martha Stewart’s guidelines for hard boiling eggs and they were perfect. I couldn’t believe how yellow the yolks turned out. It’s the only way I’ll ever hard boil eggs!

When the generous folks at Chobani offered to send me some yogurt to cook and bake with, I was really excited but I didn’t want to be the only one to benefit. They graciously agreed to giveaway three 32-ounce containers of Greek yogurt to my readers! Plain 0%, Plain 2% and Vanilla 0%.

TO ENTER:

Mandatory

Leave a comment and tell me your favorite way to eat Chobani.

Additional Entries

Follow me on Twitter, and leave a comment letting me know you did and send the tweet, “I want to win some @Chobani from @SplatteredApron! Do you?? http://wp.me/p1qkP2-W6″
Follow Chobanion Twitter and leave a comment letting me know you did.
Like The Splattered Apronon Facebook and leave a comment letting me know you did.
Like Chobani on Facebook and leave a comment letting me know you did.

That’s five different ways to enter to win—good luck!

This contest is open to U.S. residents only. Entries will close on Monday, February 20th at 6 p.m.

And don’t forget to enjoy your eggs

{ 34 comments }

Brunch {Vegetable Quiche & A Surprise!}

by Lisa on April 10, 2011

Remember when I told you about my ideal menu for brunch? Here is a recipe that I love to serve to satisfy the egg part of the menu—quiche! I was dying to use the tart pan we received from friends for our wedding and brunch seemed like a great time to give it a try.

{Broccoli Mushroom Quiche}

Ingredients

1 prepared pie crust, at room temperature
a little bit of olive oil
1/2 Portobello mushroom cap, chopped
3/4 cup broccoli, chopped
1/2 cup cheddar cheese, shredded
4 eggs
1/3 cup heavy cream {or milk, or water, whatever your preference}
salt and pepper

Method

Preheat oven to 375 degrees.

Spread the pie crust in the tart pan, being sure there are no holes in the crust.

Chop up the mushrooms and broccoli so that they’re as uniform in size as possible. Shred the cheese.

Add the oil to a pan and sauté the broccoli and mushrooms for 3-4 minutes.

Meanwhile, whisk together the eggs, cream, salt and pepper. Let the vegetables cool for a few minutes then combine them with the egg mixture and cheese, then pour it all into the pie crust.

Bake in the oven for 30-40 minutes, until the eggs are set and cooked through.

Using cream in this dish makes the quiche taste very rich but it’s also perfect to go along with other brunch dishes because it’s still rather light. I like to take leftover quiche for lunch—eggs are a great source of protein and keep me full for the rest of the day!

I mentioned there was a surprise, didn’t I? Jeromy and I are buying a house! We found a house that is perfect for us and our growing family and we are so excited. I can’t wait to show you the new kitchen for The Splattered Apron. The kitchen itself will need to be updated, but the light is better for photos {YAAY!} and there is a five burner gas stove. I can’t wait to cook my first meal in our new home.

Enjoy your quiche!

{ 6 comments }

Brunch {Challah French Toast & Bourbon Bananas}

by Lisa on March 30, 2011

I made a lot of brunch dishes this weekend. Can you tell? I don’t remember the first time I had French toast using challah bread, but I know that I loved it. Months ago when my friends and family were in town for my bridal shower and bachelorette party, I made this for them the next morning. And trust me when I say, I was in no shape to be cooking, but I am nothing if not a good hostess and I wanted to give my guests a delicious meal before they went home.

Luckily, I was able to recreate this a few times and now have a recipe that I love. Plus who doesn’t love adding bananas with some bourbon to breakfast? Not drinking really hasn’t been that difficult for me, but I did enjoy the flavor of bourbon on Sunday morning.

Ingredients:

1 loaf of challah bread
6 eggs
1/2 cup milk {I use 1%}
1/2 teaspoon vanilla
1/2-3/4 teaspoon cinnamon

Method:

Slice the challah into approximately 1 inch slices.

In a shallow bowl, whisk together the rest of the ingredients.

{I whisked the mixture a few times throughout the process to keep it well combined.}

Place 2 pieces of bread, or as many as can fit in your bowl, into the mixture to soak, turning once. Feel free to push down on the bread a little to make it absorb more of the egg mixture.

While the bread is soaking, heat a skillet or a griddle pan. Be sure to use some butter or cooking spray so the bread doesn’t stick. Shake off the excess egg mixture and place the soaked slices on the griddle.

Leave for 3-4 minutes, until one side is golden brown, then flip!

Continue this process with each piece of bread. Place a cookie sheet or an oven proof plate in a 200 degree oven and put the French toast in the oven after it cooks to keep it warm. This recipe was just enough to cover all of the bread, but I was wiping the bowl clean with the last piece! If I had used an additional egg there probably would have been too much.

While your toast is cooking, assemble the Breakfast Bananas “Foster”.

Ingredients: