Eggs & Cheese | 2/11 | The Foodies' Kitchen

Cauliflower Hash with Fried Egg

Hi guys, I’m back! I took a much needed vacation with my hubby and am now ready to tackle the holidays. I had this post in my drafts folder, which I wanted to share with you before I left… but you know how it is with all the organizing and packing.
I made this as a side dish a few weeks ago, and I think it’s an excellent choice for a weekend brunch or to pair with some soup for a cozy dinner.

Hash is essentially a mixture of diced potatoes, vegetables, spices and sometimes meats. It’s primarily a breakfast food, you can dice up anything you can think of such as a mixture of potatoes and sweet potatoes mixed with some bacon and onions. This particular version includes cauliflower, which makes it a very tasty way to sneak in some vegetables. The original recipe has some spinach in there, so feel free to add some after step 4. Just add it to the pan, and move it around for a few minutes until they it’s wilted. You can also add some chopped bell pepper, which I think would make an excellent addition.

Cauliflower Hash with Fried Egg

Servings: approximately 4
Recipe adapted from The Curvy Carrot

Ingredients

1 tablespoon extra-virgin olive oil
1 red onion, chopped (about 1 cup)
1 garlic clove, minced
1 head of cauliflower, chopped (I chopped mine into bite-sized pieces)
2-3 celery stalks, chopped
1 and 1/2 teaspoons chili powder
1/2 teaspoon Cajun spice powder (if you can’t find this, substitute whatever spice you like)
Salt, to taste
Pepper, to taste
1/3 cup water
1/2 cup Virginia ham, chopped
3-4 red potatoes, chopped
Chives, chopped, for garnish
4 eggs

Procedure:

1. In a large sauté pan (one that you can cover with a lid), heat the olive oil until shimmering.

2. Add the onion and garlic and cook until softened, about 4-6 minutes.

3. Add the ham, cauliflower, celery, chili powder, Cajun spice, salt, pepper, and water and let cook, covered, stirring frequently, until softened, about 5 minutes.

4. Add the red potatoes and let cook, covered, for about 5 more minutes, stirring frequently.

6. Top with fried eggs, season with salt and pepper, and garnish with fresh chives.

03:51 PM
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- Brunch, cauliflower, Eggs, hash, potatoes
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Halloween Cheddar Cheese Ball

Looking for an appetizer to serve at your Halloween party? Having trouble finding something that doesn’t have eyes, or gory gross stuff on it? This cheddar cheese ball covered with poppy seeds is a perfect choice for an adult Halloween party. I’ve made it a couple of times already, and it never fails to please. Serve it with toasted pumpernickel bread for added drama (this bread is black), or with any type of toasted bread.

This is definitely an appetizer for grownups, the sharp cheddar cheese is blended with sherry and sour cream to make the base which is formed into a ball, it’s not exactly a kid friendly flavor. The beauty of this is you can make it ahead of time, so when your guests arrive you just need to pull it out of the fridge and start pouring the wine!

Halloween Cheddar Cheese Ball

Recipe from Martha Stewart
Serves 12-15

Ingredients:

1 1/4 pounds extra-sharp cheddar, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry
1 1/4 teaspoons coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Procedure:

Process all ingredients except poppy seeds in a food processor until smooth.
Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
Unmold onto a plate. Press poppy seeds evenly over surface, rounding top.

08:30 AM
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- appetizer, cheddar, cheese ball, halloween, poppy seeds
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BLT Fried Egg Sandwich

In Guatemala, lunch is the big meal of the day. For dinner most of us have soup, sandwiches, or the “chapin dinner” which consists on scrambled or fried eggs with beans. At home, we usually have sandwiches and when we’re really hungry I’ll make something like this BLT Sandwich. This is simple and very satisfying; I like to give it an extra kick by putting some Sriracha on it (I put this stuff on everything!)

My only advice for this sandwich, is you have to try to slice the tomato and avocado as thinly as you can. That way, you won’t get an overly thick sandwich which will be impossible to bite on without making a mess.

BLT Fried Egg Sandwich

Makes 1 sandwich
A The Foodies’ Kitchen Original

Ingredients:
4 thick slices of bacon
2 thick slices of rustic white or whole wheat bread, toasted and hot
1 tablespoon mayonnaise
2 tomato slices
2 leaves of butter lettuce, or spinach
1/2 an avocado, thinly sliced
1 teaspoon unsalted butter
1 large egg
Salt and pepper, to taste
Sriracha (optional)

Procedure:

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
Spread the mayonnaise on one slice of toast, then top with lettuce, bacon, tomato and avocado.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, until crisp around the edge, about 4 minutes; the yolk should still be runny.
Slide the egg onto the lettuce; add salt, pepper and sriracha, if you’re using it. close the sandwich and eat right away.