November 18, 2013 § 2 Comments
This breakfast sandwich probably doesn’t even “count” as a recipe, but the combination of flavors was so perfect, I had to share.
I love homemade breakfast sandwiches — no frozen or McDonald’s varieties for me. Usually, I stick with one fried egg and some cheddar cheese – maybe a link of turkey sausage.
But on Saturday morning, I wanted something more indulgent. I woke up craving this sandwich: caramelized onions…freshly cooked bacon…fig jam…an egg over easy.
- 1/4 thinly sliced red onion, caramelized
- 2 pieces of bacon (or however many you can fit!)
- 1 egg
- 1 tablespoon fig jam (or fig preserves)
- 1 English muffin, sliced
What to do:
Begin by slicing your onion. Heat a drizzle of olive oil over medium heat in a skillet, then add your sliced onions. Let them cook for about 30 minutes, stirring occasionally. Onions should soften and begin to brown. Patience is key here–the longer you let them cook, the sweeter they will be! I wasn’t that patient…
Cook your bacon, using your preferred method–mine is on a flattop griddle.
Put your English muffin in the toaster, and cook your egg as you like it. I like mine over easy, so I crack the egg in a skillet, add a tablespoon of water, and cover the skillet–letting the egg cook for about 2 minutes.
Spread the fig jam on both sides of the English muffin. Add some caramelized onions, top with the egg, more onions, and your bacon.
Cracking the yolk is my favorite part. Perfection!
October 10, 2013 § Leave a comment
I am totally on a breakfast bowl kick! There are just so many potential combinations, all of which can be topped off with an over easy egg–which I’m convinced makes EVERYTHING better.
My latest concoction was pretty simple: sauteed mushrooms and onions, with hash brown potatoes.
Can I also say that these bowls are just as tasty for a quick dinner?
What you need for two bowls:
- 2 eggs
- 1 package of sliced baby bella mushrooms
- 1/2 yellow onion, thinly sliced
- 4 C hash brown potatoes (I used frozen from Trader Joe’s)
- Sea salt and black pepper to taste
What to do:
Heat a drizzle of olive oil on a skillet over medium heat. Add your onions. Cook 5-7 minutes, until onions begin to turn translucent. Add your mushrooms and continue cooking on medium heat until they begin to brown. Give everything a light sprinkling of sea salt and black pepper.
While your onions and mushrooms are cooking, you can also be cooking your hash browns! Cook per package instructions. I usually doctor mine by adding some fresh minced garlic and Parmesan cheese. Mmm! After they are cooked to your liking, divide the hash browns into two bowls for serving. Add a heaping spoonful of the mushroom and onion mix to each bowl.
Finally: Fry your eggs! They will cook up very quickly in one of your already hot skillets. Top each bowl with an egg & then dig in!
All mixed up and glorious.