Sunny Side Up Egg in Shaved Asparagus Ribbon Nests – Springtime on Your Breakfast Table!


It’s springtime, and you know what that means, food fans. Asparagus is here!

I can hardly wait until asparagus shows up in produce sections each year. It is one of my very favorite foods, and so I think of as many ways as I can to eat the “little green trees,” as one of my kiddos once called this veg.

I have made asparagus the star in all kinds of dishes. I am no stranger to turning asparagus stalks into pasta-like ribbons and slathering them with marinara. Yum.


We are no strangers here to cracking eggs into all kinds of veggies. First there was our Flower Power Eggs in bell pepper rings. Then I cracked eggs into avocado slices. Next up: onion ring eggs. A fabulous food blogging friend – Dara of Cookin Canuck – one day asked the question: “What will you think of next?” So Dara, this post is for YOU.

These little asparagus “nests” are dreamy. Simple. Flavorful. Spring time in your mouth! And, they would look so pretty on a platter fro your Easter Brunch!

First, you need to buy medium or large sized stalks. Those little skinny pencil sized stalks just can’t be “shaved” easily. Blanch your stalks in boiling water for 1 or 2 minutes, until just fork tender, but not mushy. Immediately plunge stalks into very cold water to stop the cooking. Use a vegetable peeler and carefully shave off thin ribbons.

Heat a small skillet to medium heat. Put a little oil in the skillet and then place a handful of asparagus ribbons in the center of the pan, forming a nest with a hole in the center. Crack an egg into the center and dab the top of the yolk gently with a paper towel to remove the white from the top of the yolk. Cover skillet and cook until the egg is done to your liking. Sprinkle with some S & P.

That’s it. Really.

Happy Asparagus Season, Everyone!

— posted by Donna


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Eggs in Avocado Slices

Avocado Eggs

Holidays are a time for indulgence. A time to relax with a leisurely breakfast shared with friends and family.

So. I am on the lookout for festive breakfast foods that will be memorable and worthy of a special occasion. I had great luck with my Flower Power Eggs a few weeks ago.

Flower Power Eggs 250x250

Eggs in Bell Pepper Rings

So, I decided to try my luck using an avocado slice. These Avocado Egg Rings are just the ticket. Creamy. Flavorful. Unusual. Memorable. And a bonus: they can easily be made red and green with a little sprinkle of green onion and red bell pepper garnish.

It was very recently that I discovered that avocados are delicious when gently cooked. Creamy and flavorful – they take on an almost custard-like texture.

Make these part of your Christmas morning this year – or your next Saturday breakfast for friends. Or a Meatless Monday with a bang! You may just start a new breakfast tradition.

I saw this idea on an episode of The Next Iron Chef, where heavy hitter Geoffrey Zakarian made eggs and avocados, so I decided to try this at home. It works like a dream.

There isn’t a “recipe,” really, all you do is this:

Heat a non-stick skillet to low heat. Lightly spray with oil. Slice a California avocado with the skin ON lengthwise, forming one thick – about 1/2 inch) slice in the middle. (You will have some leftover avocado pieces – so, Hey! Make some bonus guacamole if you want! Guacamole for Breakfast? Why NOT? It’s the Holidays!) Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice. Place the avocado slice in the pan. Crack a medium sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it. IF the egg white is not cooking as fast as it should, then sprinkle a little water in the pan and cover and cook. The steam will help cook the whites. Season with salt and pepper and serve.

NOte: this post was just made party of a link party for California Avocados on Cookin Canuck. Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.

Then, just sit back and wait for the oohs and ahhs!

Breakfast is a good way to get the uber-healthy green fruit into our diets. The California Avocado folks have some brilliant ideas for avocado breakfasts. And I love the breakfast burrito done by Avocado Central.

Other foodies enjoy avocados in the morning:
Avocado Eggs benedict, Confections of a Foodie Bride
Avocado Breakfast Panini, Broke Ass Gourmet
Scrambled Eggs with Avocado, 80 Breakfasts
Guacamole Omelette, Poor Girl Eats Well
Breakfast Bowls with Avocado Sauce, Whole Life Nutrition Kitchen
Avocado Waffles, Well Fed, Flat Broke

— posted by Donna

Savory Baked Egg Tarts Recipe

Savory Baked Egg Tarts

Like quiche – on a whole new level.

I love eggs. I love them boiled, scrambled, fried.  My all time favorite egg is poached. I LOVE the Egg Poaching scene in the movie Julie and Julia where Julie tries an egg for the very first time. “They taste like cheese sauce. Yum.”

I have always liked quiche, and use it as a go-to breakfast, lunch or dinner. Especially during the frantic pace of the holiday season, eggs are my friends. Simple. Easy. Yummy. Packed with protein.  They’re now widely considered to be a great source of healthy frugal protein. A Meatless Monday treat!

I came across this egg tart recipe idea in a magazine and had to try it. Tweaked a little, of course. These are as easy as quiche, but something different. You can cook the tarts to however you like your eggs yolks – hard or ooey-gooey. You can use a large sized muffin tin to cook tarts, but if you have pretty little tart pans – don’t you love fluted edges?! – then use these to impress your guests.

And, for a holiday festive look, add some red color with diced red bell pepper and some green with diced parsley. Hey! Maybe I should have called these “Happy Holidays Tarts!”

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