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Happy Easter!  I cooked all day.  It started with breakfast.  It started  with a Geoffrey Zakarian microwave poached eggs.  I know how to poach an egg and don’t need to dirty three mugs to get 3 poached eggs.  So I poached the eggs the traditional way and they are my favorite.  Second he wanted sourdough bread.  Good luck finding that in TN.  So white Italian had to do.  His avocado topping for the toast was delicious. This was for 2, but Jim wanted 2 eggs, so we divided the avocado by 3.

Ingredients: 

2 slices sourdough bread, cut 3/4” thick

2 t EVOO

2 large avocados, pitted and diced

2 T chardonnay vinegar

Kosher salt and black pepper

2 large eggs

1/2 t crushed red pepper flakes

1/2 t flaky salt (Maldron)

Cilantro leaves for serving (not here)

Directions:

1. Heat a griddle or cast-iron skillet over medium0low heat.  Drizzle or brush both sides of the sourdough bread with the oil.  Toast the bread on the griddle until golden brown, about 2 minutes per side.  Set aside.
2. In a medium bowl, combine the avocado, vinegar and a pinch of kosher salt.  Lightly mash using a fork, leaving some texture to the avocado.  
3. Gently spoon the avocado mixture on top of the pieces of griddled bread and set aside.   
4. Poach your eggs and remove with a slotted spoon.  Top with flakey sea salt and black pepper.

If you just want to poach one egg, This microwave method could be useful.  

1. Crack the egg into individual mugs or glass measuring cups.
2. Pour slightly chilled water into the mug until it covers the egg by about 1/2”.  
3. Place a mug in the microwave and cook on high for 50 seconds.Every microwave is different, so start checking at 45 seconds for doneness.  dd more time as needed.  You will know the egg is done when the yolk is no longer exposed but is still soft to the touch.
4. Remove the eggs with a slotted spoon and all ow some of the excess water to drip off onto a paper towel before placing them on the avocado toasts.  

This morning I made a great breakfast.  I found it on the internet last night by some random site that popped up.  The internet recipe forgot things like oven temperature and time.  I improvised and it worked.  Forgot to take a photo but definitely company quality.  

Ingredients:   

1# breakfast sausage

8 eggs + 1 egg for a wash

8 oz. block of cream cheese (room temperature) 

2 pkg Pillsbury crescent dough  

2 C shredded cheese

Directions:   

1. Preheat the oven to 350 degrees F.
2. Fry up the sausage breaking it into small crumbles.
3. Spray a 9” X 12” baking dish
4. Lay one sheet of crescent dough in the bottom of the dish.  pinch the perforations together.
5. Spread the cooked sausage evenly on top of the dough.
6. With a mixer mix the 8 eggs and the cream cheese in a bowl.  Be sure to thoroughly combine into a creamy mixture.  
7. Pour this mixture over the sausage evenly.  
8. Sprinkle the cheese over the whole area. 
9. Lay the second roll of crescent dough out on a sheet of parchment paper.  Again pinch the perforations together and stretch to the size of the dish.  Pick up and lay on top of the sausage egg mixture.  
10. Make an egg wash with the remaining egg and 1 T water.  Use the wash to brush the top layer of dough.     
11. Bake for 35 minutes.  Leave a few minutes after removing from the oven.
12. Cut into squares and serve.  It serves 8. 

We packaged the remaining for 3 breakfasts each.  It was delicious.  Lucy was disappointed there was no bacon, but we put some in her breakfast and the kibble disappeared.  

Jim was very hesitant when he saw the photo in the cookbook.  Eggs over-easy with bacon is his only concept.  I said that it was not breakfast but dinner.  After dinner he admitted he liked it, but what he really liked is it only took one pan.

Ingredients:

1/4 C EVOO

1 small onion

1 C canned whole plum tomatoes

4 large eggs

Kosher salt and black pepper

Directions:

1. Warm the oil in a medium-sized nonstick frying pan over medium heat.  Add the onion and cook until soft, about 3 minutes.  
2. Add the tomatoes, crushing them with your hand or the back of a slotted spoon.  Cook until the tomatoes have sweetened, about 20 minutes, stirring occasionally.  
3. Gently break the eggs into the pan and cover.  Cook until the whites are opaque and the yolks are moderately firm, about 5 minutes.  
4. Serve immediately, seasoned with salt and pepper to taste.  (I served it with Italian bread that I toasted with garlic butter.)

This serves 4. I can see halving or quartering it, but not sure you could successively raise the servings.  If you reduce it to make the servings less, make the tomato sauce ahead and divide in 1/2  or 4th’s and freeze what you don’t use that night.  It will last forever and be ready when you are for a fast dinner.  

This is the first recipe I have tried out of Tucchi’s cookbook.  It is a frittata.  It was ok, but a little to much EVOO.  

Ingredients:

1/4 C EVOO

2 bell peppers (any color you like), seeded and cut into 1/2” wide slices

4 large Eggs 

Kosher salt and freshly ground pepper

Directions:

1. Warm the EVOO in a medium-sized nonstick or regular frying pan set over medium heat.
2. Add the peppers, cover, and cook until softened, about 20 minutes.  (Lift the lid now and then to stir)
3. In a small bowl, beat the eggs and salt and pepper to taste.
4. Add the eggs to the softened peppers in the pan.  Allow the eggs to set, about 2 minutes, then turn over and continue cooking on the other side until for about 2 minutes.
5. (From the words turn over, ignore the instructions unless you are  a glutton for punishment.)  Turn on your broiler and place the the pan under the broiler for 2 minutes.

Finally cooking again.  Although it is tougher as my legs are still not cooperating.  This recipe is from a pamphlet sent to me by the American Heart Association.  I would suggest doubling this recipe.  Even I found it real skimpy to serve 4.  If I made it again I would double it.  They call for 4, 1 C ramekins.  They are not official soufflé ramekins but I have small about 1/2 C square dishes.  For 2,I thought why wash 4 dishes when you can wash one.  I used my smaller soufflé dish and it puffed just fine, but not over the top. I have one smaller but, I thought it was too small.  I was wrong.  Anyway puffed over the top or not, it was delicious.  There is not a drop of salt in it, but even Jim did not add salt.  It does have parmesan cheese and that gives it the salty flavor.  

Ingredients:

cooking spray

1 T plus 1 1/2 t whole wheat bread crumbs ( I used my Italian bread crumbs.)

4 large egg whites

1/4 t cream of tartar

6 oz. baby spinach (box says 5 oz.)

1 garlic clove or 1 t jarred minced garlic (Used jarred, easier.)

1 T chopped fresh Italian parsley or 1 t dried parsley crumbled

1/3 C fat free milk, cold

1 T all-purpose flour

1/4 t pepper

2 oz.  grated Parmesan cheese

2 large egg yolks

Directions:

1. Preheat the oven to 425 degrees F.
2. Lightly spray 4-6 oz. ramekins with cooking spray.  Lightly sprinkle the bread crumbs in each, spreading to coat the bottom and sides completely.
3. In a medium bowl, whisk together the egg whites and cream of tarter.  Set aside.
4. Lightly spray a small skillet with cooking spray.  Cook the spinach and garlic over medium heat for 3-4 minutes, or until the spinach is wilted but still very green, stirring constantly.  Remove from the heat.  Stir in the parsley.  Set aside.  
5. In a medium saucepan, whisk together the milk, flour and pepper.  Bring to a boil over medium-high for 4-5 minutes, or until the mixture thickens whisking constantly.  Remove from the heat.  Let cool for 10 minutes.
6. Meanwhile, using a hand mixer or stand mixer, beat the egg white mixture on high speed for 20-30 seconds or until medium peaks form.
7. Stir the spinach mixture into the milk mixture.  Stir in Parmesan and egg yolks until well combined.  Gently fold in 1/3 of the egg white mixture at a time until well combined.
8. Spoon 1/2 C of the souffle mixture into each of the ramekins.  Gently tap the ramekins on the counter 2-3 times to level the mixture.Place the ramekins on a baking sheet.
9. Bake for 5 minutes.  Reduce the oven temperature to 250 F.  Bake for 20 minutes or until the soufflés are puffy and golden brown.  Serve immediately
10. Don’t get excited and open the oven early to peek.  Doing this may cause the soufflé to fall.