Sriracha Deviled Eggs
**Updated March 2020. Original post published Apr 2017**
Continue reading “Sriracha Deviled Eggs”
Tag: Eggs
Spinach and Egg Crepe Pockets
Breakfast is always the hardest meal for me to be creative with. I’m constantly trying to make different foods to keep the days going and prevent burnout on any single dish. We’ve cycled through oatmeal, yogurt parfaits, eggs in all forms, muffins, and so many other variations of the above!
I had some crepes leftover from another meal and decided to use them for breakfast. You can make the crepe batter fresh in the morning or pre-make your crepes and store them in the refrigerator or freezer.
Go nuts with the filling. I kept it simple with some sautéed spinach and cheese but you can add in turkey slices, ham, bacon, or other veggies like tomatoes, squash, and onions.
From my kitchen to yours, I hope you enjoy this breakfast!
Spinach and Egg Crepe Pockets
August 31, 2020
Category
Breakfast
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
For the Crepes:
- 1 ½ c AP flour
- ¾ c water
- 2 eggs
- ½ milk
- 3 Tbsp melted butter
- ¼ tsp salt
For the filling:
- 2 c spinach, chopped
- 2 cloves garlic, minced
- 1 tsp avocado oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 c green onions, sliced for garnish
Instructions
For the Crepes:
- In a bowl, mix together eggs, milk and water. Add in the melted butter and vanilla extract.
- In another bowl, mix together flour, baking soda and salt. Slowly add wet ingredients to dry ingredients and whisk until there are no lumps left and you have a smooth, creamy, thick batter. Use a hand blender if needed.
- Heat a nonstick, lipped frying pan on medium flame. Pour ¼c of the batter into the pan and tilt in a circular motion until all of the batter has been spread evenly through the pan.
- Cook for 2 minutes without disturbing it. The edges of the crepe will start to peel. Gently lift up and flip to the other side and cook for another minute.
- Remove from pan and set aside.
For the filling:
- Heat a nonstick skillet on medium flame and add the oil. On one side, crack the eggs and let them cook until they are done over easy.
- On the other side of the same skillet, add the garlic and roast for 30 seconds. Add in the spinach and mix with the garlic.
- Season eggs and spinach with salt and pepper.
To assemble:
- Add filling to the center of your crepe, layer it with a slice of cheese, then an egg. Fold over each side to create a pocket square. Sprinkle green onions over the top and serve hot!
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Masala Omelette Yum
These days, I’ve seen and heard friends and family tell me they are working harder than ever, missing meals during the day. Some are working from home trying to manage homeschool, work and life in general. Others have a profession that is an essential role to our community right now and are giving so much to us. While I hope missing meals doesn’t become daily routine, here is a breakfast omelette that will start out anyone’s day on the right foot! Continue reading “Masala Omelette Yum “
Lamb Meatballs
“A way to a man’s heart is through his stomach.” This is definitely true for my husband and I. One of the first meals I made for him were Lamb Kebabs and it obviously made it to his heart! I made it recently and brought back memories of our dating days. Hopefully, this recipe will make it to your family’s stomach and heart.
Ingredients:
2lbs ground, lean lamb
2 eggs
1/2c bread crumbs
1 med yellow onion, finely diced
1/2 packet Tikka Seekh Kabab Mix (this can be found at any Indian Store)
(I forgot to take a picture of mine but this is what the packet looks like)
Directions:
Mix all of the ingredients in a bowl and mix together. But be careful not to over mix the meat. Over mixing it will make the meat really tough when you cook it. Cover and refrigerate for at least 4 hours, overnight if you plan ahead. The longer it marinates, the better the flavor.
Preheat oven to 400°F. Spray two baking sheets with olive oil cooking spray. Roll out the meat into 3/4″ balls and line onto a baking sheet. This recipe makes 50 meatballs.
Bake for 20-25 minutes. Check internal temp to be 160°F to make sure they’re cooked through.
Once you pull them out of the oven, let them rest for a couple of minutes. Serve with tzatziki sauce. Enjoy!