Breakfast | The Foodies' Kitchen

Toast with Poached Eggs & Avocado

I did it! I poached an egg! I don’t know why, but I could never get an egg to poach. The last time I tried (quite a while ago), Mariano saw me in the kitchen trying to fish out bits of loose egg white from a cloudy mess inside a pot, while I cursed up a storm. He laughed and said- How hard can it be? let me try!- 6 eggs later, we still didn’t have poached eggs. We gave up.

I did a little research, and found out there a couple of tips that are absolutely necessary for you to be able to get a poached egg. I’ll share them with you in a minute. One of the tips is to use fresh eggs, so when I brought them home from the store a couple of weeks ago, I decided to try again. I had seen the recipe for poached eggs lying on a bed of mashed avocado on toast that I really wanted to try. It looked so pretty…and healthy. I was really, really, really hoping to get the poaching right this time.

Tips:

The water needs to be simmering, but not boiling. Don’t let it get any bubbles going. This will break apart your egg. Let it get to a slow simmer.
Add vinegar to the water, it will help hold the egg together
Make circles in the water to get a spiral going, carefully drop your egg in the center. The motion of the water will also help contain the egg white.
Use fresh eggs. Break your egg in a small bowl, and when putting the egg into the water do it carefully by letting it drop from very close to the water level.
After the 4 minutes are up, transfer them with a large spoon to a cold water bath. This also helps them retain their shape.

Success! And the recipe was delicious. Mariano asked that I make it again for an easy Sunday breakfast.

Helga

Poached Eggs

Recipe adapted from Simply Recipes
Cook time: 4 minutes

Ingredients:
Fresh eggs
1 to 2 teaspoons vinegar

Procedure:

First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily.
Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. (this is where I did the spiral in the water thing, before dropping the egg) With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together
.Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked.
Lift eggs out of pan with a slotted spoon.
Transfer to a bowl with ice water for a few seconds before serving.

Toast with Poached Eggs & Avocado

Recipe adapted from Martha Stewart
Serves 3

Ingredients:

1 avocado
1 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
3 slices whole wheat bread, lightly toasted
3 large eggs

Procedure:

Halve avocado, remove pit, and scoop flesh into a medium bowl. Add lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash and stir with a fork until combined and mostly smooth, with some small chunks remaining.
Divide avocado mixture among toast slices, spreading evenly.
Follow the steps above to make your poached eggs.
Carefully remove eggs from water with a slotted spoon, allowing excess water to drain off. Place 1 egg on each toast slice. Season with salt and pepper. Serve immediately.

08:22 AM
No Comments
- Avocado, Breakfast, healthy, poached eggs, toast
0

Cinnamon Roll Pancakes

Don’t you think this is a pretty interesting recipe? I found it on Pinterest, …of course. So far, Pinterest hasn’t let me down. I know a lot of people have found recipes or projects that turn out to be a giant FAIL. I guess you just need to know where to look and what to pin. But, that’s what The Foodies’ Kitchen is for. We test recipes for you, so if you find them here, you know they will work. (If you follow our instructions and use the ingredients we list!)

My tip for this recipe is that you need to have two spatulas to flip them over and don’t be stingy with the butter. When you flip your pancake over after adding the spiral of cinnamon and sugar… it makes a caramelized little swirl of goo that sticks to your spatula, so you want a clean one to flip over your next pancake. (Or wash the spatula as you go along, but that doesn’t work for me)
And, you need that butter on that pan!

Flavor wise, this is SWEET. They are good, you can taste the cinnamon and the caramelized sugar gives it a nice touch, but having more than one is too much for me, so I just made one for each of my family and kept the rest of the batch regular good old pancakes.

Note: For this recipe, I used our own The Foodies’ Kitchen pancake recipe, which yields 6 pancakes. However, I cut the ingredients in half for the cinnamon filling and icing, because I knew I didn’t want to make the whole batch with the cinnamon spiral.

Helga

Cinnamon Roll Pancakes

Recipe adapted from Crunchy Rock
Yield: 6 Pancakes

Ingredients:

Pancakes:
1 egg
1 cup all-purpose flour
¾ cup milk
2 tablespoons melted butter
2 tablespoon sugar
3 teaspoons baking powder
Pinch of salt
1 teaspoon vanilla extract

Cinnamon Filling:
1/2 stick unsalted butter, very, very, soft
1/2 cup packed brown sugar
1 tablespoon cinnamon

Icing:
1 cup powdered sugar
1 oz. cream cheese (optional)
1/2 teaspoon vanilla
2 tablespoons milk

Procedure:

Mix the dry ingredients together and stir with a whisk. In a separate bowl, whisk the milk, eggs, vanilla and butter together. Add the wet to the dry and stir just until incorporated. Do not over mix.
For the cinnamon filling: Mix all ingredients with a hand mixer and with a rubber spatula, scrape into a pastry bag or a heavy freezer bag that has the end snipped off. (About a 1/4 inch of the corner cut off.)
Now, for these pancakes you’re going to want to use a nonstick skillet. It’s really necessary or the brown sugar will stick and burn.
Pour the pancake batter into the skillet and spiral the cinnamon mixture onto the pancake. Allow to cook until the pancake is almost completely set on one side. ( Use medium heat, and cook for 2 minutes) Flip and cook for another minute.
Tip: Don’t pour the spiral too close to the edge of the pancake, or it will run over and stick to the pan.
After each batch of pancakes, wipe out the skillet with a dry paper towel and remove any extra brown sugar mixture.
After the pancakes are done, place on your serving plate and drizzle with icing, if using.
To make the icing: Mix all the ingredients and add enough milk until it is a pourable consistency. You can pour this into another zip lock bag or just drizzle it over the pancakes with a spoon.

10:32 AM
2 Comments
- Breakfast, cinnamon roll, icing, Pancakes, sugar
0

Pumpkin French Toast

This is the perfect time to try these french toasts, I promise you will love them. Get the family together for an indulgent Sunday breakfast, put on some coffee and enjoy! They are best if you make them with baguette slices (cut lengthwise on a diagonal), and even better, if the bread is a day old. I’m sure thick brioche slices will work well too.

I’ll pick these over pancakes or waffles to share on a special breakfast, they are not overly sweet but have that special pumpkin flavor we are all craving these days. I’ll be out of town for a few days, but when I return I will definitely make these the first chance I get!

Pumpkin French Toast

4 servings

Recipe from Closet Cooking

Ingredients

2 eggs
1/4 cup milk
1/4 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
8 slices of bread

Procedure:

Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in low flat bowl for easy dipping.
Heat a pan over medium heat.
Dip the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minute per side.
Serve with maple syrup.