Potato Kugel

May 30, 2019 by Sophie Barrows in cooking, sophie

For our household, I’m often looking for easy, crowd pleasing, economical meals. I can’t tell you how many times I’ve looked up how to eat a potato for dinner. But happily, one of my searches brought this kugel to light. The original recipe never mentioned serving it as dinner, but that didn’t stop me. Doubling the proportions, using a large casserole dish, and adding a sprinkle of cheese on top (or not), this seemed substantial and tasty enough if served along a nice side of greens or veggie or fruit. While I make it for dinner many times, it also serves as a stupendous brunch dish. Plus, I love how it takes under a half an hour to whip up. The rest is hands off time in the oven.

Kale and Eggs

May 01, 2019 by Sophie Barrows in cooking, sophie

This is more of a method than a strict recipe, but it’s a favorite. We eat it almost every morning, and haven’t gotten sick of it yet.

Avocado toast with soft boiled egg

March 01, 2019 by Maria Almeida in cooking, maria

Posting this as a recipe feels a little like posting a recipe for, say, a peanut butter and jelly sandwich. It’s just so basic, just another toast variety that we eat on the regular. I never give a thought to amounts or proportions. On the other hand, there’s definitely a technique for the eggs ... and even if it is a teensy bit fussier than a simple fried egg, the final product is so aesthetically pleasing that it feels that much more of a treat. This is the number one favorite breakfast in our house.

I’ve done these eggs on a couple different stove tops and it always works so I’m going to go ahead and call it a fail-proof method. The trickiest part is peeling the shell but that just requires a little patience and gentle touch.

I highly recommend a sprinkle of Trader Joe’s Everything But The seasoning. That stuff is bonkers. We put it on everything - eggs, avocado, vegetables, cream cheese on crackers, even in my sourdough. It’s so good.

Avocado toast with soft boiled egg

Ingredients

your favorite bread or whatever you have on hand, sliced and toasted
ripe avocado
1 egg or more depending on how many you are serving (I’ve done up to 5 eggs)

Instructions:

For the egg(s): In a small saucepan, bring 1/2 inch water to a simmer over medium low heat. Add the eggs, return the water to simmer, cover, and set the timer for 7 minutes. After 7 minutes, remove the pan from the heat, carefully pour out the hot water, and run the eggs under cold water to cool down. Add a handful of ice cubes to the water to speed up the process.
Meanwhile, have your toast ready and spread with slices of avocado. Sprinkle lightly with salt (if you’re not using the TJ’s Everything But The seasoning).
Carefully peel the eggs. This can be a finicky business, especially because with the soft yolk inside they are still, well, soft. I try to crack up the shell all around before I begin peeling, and I always start from one of the ends. Sometimes they come out like a dream, sometimes I end up taking off chunks of egg white. It doesn’t really matter much to me.
Place the egg on the toast and cut open. Watch all that beautiful yolky goodness spread like a rich sauce over your toast.* Sprinkle with aforementioned seasoning. Eat and enjoy.
*If you prefer your yolk to be on the more gelatinous and less liquid side, simmer for 30-45 seconds longer.

Breakfast week! potato feta scallion (or what you wish) Frittata

August 16, 2018 by Sophie Barrows in sophie, cooking

I love frittatas. They seem fancy, even though they are easy to whip together, taking just a little longer than regular fried or scrambled eggs. They make a great breakfast, but are more than suitable for lunch or dinner too. They are economical, easily vegetarian or milk free, and, best of all, adaptable to whatever you have on hand.

Robin Egg cake bites

April 07, 2018 by Sarah Blanchard in sarah, baking

For Easter this year, I fell in love with the idea of doing a Robin-egg-themed dessert...something that was a beautiful speckled blue. In the course of my pre-holiday shopping, I came across these turquoise Wilton candy melts (you can find similar ones here) and I was sold on the idea: I was going to make Robin Egg cake bites! Perfect for an Easter brunch (next year!) or any Spring-themed spread, these moist chocolate cake balls are shaped into ovals, dipped in blue melting chocolate, and speckled all over.

Using Leftover Egg Yolks

March 01, 2018 by Sophie Barrows in baking, collaborative, sophie

As promised, here is the second installment of using up leftover eggs! This time, we tackle the yolks. Although, if you're like me, you'll be making at least one of these recipes even if you don't have any "leftover" yolks. Just jump over here once you have those extra whites!

Using Leftover Egg Whites

February 22, 2018 by Sophie Barrows in baking, collaborative

The three of us often have been in the position of making a recipe that uses only part of an egg. We've been in both situations: either having way too many egg whites to deal with or an abundance of yolks. Here are some recipes most of which we've used and recommend -- just in case you find yourself in a similar predicament!