Posts Tagged ‘eggs’


Today I was thinking left-overs for lunch. In the past week we’ve made special tomato and egg tapas for a high school spanish class, spaghetti (requested by all of the kids in the family) and a wonderful Cucumber, Avocado salad with Tomato & Cilantro (recipe to post soon).  I had a variety of food left over – or so I thought.  When I opened the fridge to find out what I was going to have for lunch, I found that it had mostly been devoured and there was nothing left!!  What a great problem to have!!

What I found was a couple of hard boiled eggs, tomatoes & an avocado.


See above where the stem of the Avocado was removed…

Given the ingredients, I had a few choices.  I could open a can of garbanzo beans and make an avocado hummus or cook some bacon and have a BLTA sandwich (both which just seemed like too much work).  I opted for an avocado, egg and tomato sandwich.  It’s as easy as it sounds… just chop up some hard-boiled eggs & mash in some avocado with a little salt and pepper!  I added some sliced tomato and called it lunch!

Now… for some reason, I thought this mixture needed a spoonful of mayo, but next time I will leave it out.  It did nothing for the flavor and who needs the extra added fat???  The avocado added all the ‘good’ fat that was needed.

Now let me share with you a little tip about your Avocado!!  In the past, I’ve had hit and miss luck with picking ‘good’ avocados.  Last year, I read somewhere that to determine if an avocado is turning brown on the inside you need to remove the little stem at the narrow end of it.  See in the photo how the color under the stem is nice and bright green?  If it it brown or any color but green, it’s not good.  I’ve found plenty of brown under those little stems I’ve removed but just passed them by and looked for the green.  I’ve not had a bad avocado since learning this trick!!  Try it!!

Have a great Day!!  Tee


Don’t worry, I’ve got you covered!!




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I’d like to make an introduction.

Bacon, Please Meet Monte Cristo.

Sandwich, that is!


Now if you haven’t had a Monte Cristo, I’d advise you to make it a priority. Really. I mean it. This is seriously good eats. Sweet and savory….mmmm…so, SO good. Perfect for any time of the day!

I’d never really thought of trying to make it at home, seemed a bit daunting considering I’ve only ever had this in restaurants. But….ya know….I’ve had this bacon thing going on…(thank you, Denny’s) and I started thinking of all the things I could do with Maple Caramelized Bacon. If you missed yesterday’s post, click over and check it out. Go on…do it, click that link, you know you want to.

Go ahead, I’ll be here when you get back. I promise. 🙂

Take your time….

Drool a bit, get those taste buds going, then get on back here to find out how you can make this tasty sandwich yourself!

Fa la la, la la….(imagine a musical interlude here. Whatever you like, really, it’s YOUR choice!)

Back? Sounds good, huh?

Okay, now let’s get cookin!’

Assemble the following:



  • Butter
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 1/3 cup Milk or Half & Half
  • 1 Tablespoon Flour
  • Pinch of Kosher Salt
  • 1/4 teaspoon freshly Ground Pepper
  • 1 teaspoon Cinnamon (or as much as you like. Think French Toast Batter here.)
  • 1/4 teaspoon Grated or Ground Nutmeg (if you’re grating it fresh, just eyeball it.)


  • 3 slices Sourdough Bread (or bread of your choice)
  • Honey Dijon Mustard
  • Butter
  • Mayo if you like
  • 2-3 ounces Turkey (get the good stuff from the deli)
  • 2-3 ounces Ham (do I need to repeat myself?)
  • 1-2 slices Provolone Cheese
  • 1-2 slices Muenster Cheese (These are what I had on hand. The classic calls for Swiss or Gruyere. Use whatever kind you like.)
  • Powdered Sugar, Jam, or Syrup for topping.


Let’s get cracking! With the eggs, I mean. (I promise to use a different color bowl next time I’m making an egg batter.)

Add Vanilla. Feel free to add more than a teaspoon if you like.

Measure out some milk. Use half & half for a richer batter. (And a fatter bottom, my friend!) Now I know I said 1/3 of a cup earlier, and this actually looks more like 3 ounces. So what. Gonna make something of it? HA! Obviously this is another ingredient that can be adjusted to your personal preferences….or my sloppy measuring!

Add a tablespoon of flour to thicken the batter slightly.

Add a pinch of salt. I always have Kosher, Sea Salt (less sodium), and the regular old table variety. Use what you have.

See those fat fingers? (sadly, it’s not just my bottom that’s a little chubby…) I really do mean just a pinch! Grate in a little fresh black pepper too. Yeah-yeah, I forgot to photo this step. It takes both hands to work my pepper grinder!

 Add Cinnamon.

This is something I never measure when I’m making French Toast, so the above amount is really just a recommendation.

I guess I should be honest here….I actually never make French Toast! That’s my hubby’s job, and he’s soooo good at it, I won’t even eat in restaurants anymore! Honey, are you listening? How about this weekend???? Purty Pleeeeaazzze???

Oh sorry, got a little side tracked there.

Back to business.

I have a fancy nutmeg grater. Have I mentioned that before? Are you jealous?

Does anyone know where you can still get these? My friends all want one!

Whisk it all together.

On to sandwich assembly!

I used three slices of sourdough bread.

White, wheat, egg bread…really anything will work.

Spread some honey dijon mustard on the inside of slice 1.

Butter the inside of slice 2. Or you can use mayo if you prefer. Or more mustard. Your call.

Pile on some turkey. Don’t be skimpy.

Now, add some of that tasty Maple Caramelized Bacon!

Regular will work fine too, but why not go for the gutso? Errr, I mean G-U-S-T-O!  LOL

Now, cheese me please! I used Muenster on the turkey half.

Cover with slice 2, buttered side down. Spread mustard on the top of slice 2.

Flip it over and cheese me some more! Provolone on this half.

More bacon! Yay!

Now it’s time for the ham. I used 3 slices.

Butter (or mayo) the inside of slice #3.

Flip it over on top of your architectural masterpiece and slice into 3 triangular wedges.

Melt about 1/4 – 1/2 stick of butter in a non-stick pan. 

Dip sections one at a time in batter. It helps if you have some long toothpicks to secure the wedges together. Let them soak it up a bit, but don’t leave them too long. Again, no picture. Sorry folks! My hands were all goopy with batter and I couldn’t touch the camera!

Brown in butter over medium-high heat. Start with the edges to seal in the goodness. 

In a restaurant they deep fry this bad boy, but the pan method seemed to work just fine.

Brown on all sides.

 Don’t forget to pull out those toothpicks!  I used tongs once the sections were well set.

Serve dusted with powdered sugar and jam. Or if you prefer, maple syrup.

Warning! I’m about to make a serious product plug here. Try St. Dalfour’s Red Raspberry Fruit Spread. It’s heavenly!

You can get it at Whole Foods or farmer’s markets like Henry’s or Sprouts. It’s a little pricier, but it has less sugar and it’s soooo good. I really recommend it.

Can’t ya just taste this? Pardon me, I’m going to eat now.

Oh man…only one more bite…

I’m sad now. I want more. 

Gosh those other two wedges look pretty enticing….

No, Bex! Stop! Those are for the guys!!!!

Whew. That was close. I managed to exert some self-control and save this for my hard-working men.

Hope you enjoy it as much as we all did!

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Or if you can’t wrap your tonque around that name, you can always call it Sweet & Fruity French Toast. Heck, call it whatever you want! Just try it. I promise you won’t be disappointed!

My young sis-in-law, Dana (that’s her on the right, enthusiastically lighting my 50th birthday cake….gee, thanks sis) is a fellow food lover and specialty scone baker. (Link coming soon!) She loves to try new recipes and when she can’t find a recipe she just makes it up! She recently treated herself to breakfast at Cafe Laurent where she chose Le Pain Perdu, French Toast made with brioche, croissant, apples and fresh cranberries. She was so impressed with this dish that she promised to make it for us at Lake Havasu over the recent Memorial Day weekend. Just one problem…no recipe, no brioche, no apples, no cranberries…no biggie! Undaunted and without blinking an eye, she improvised. Using croissants, hawaiian bread and fresh blueberries. She chunked the breads, eye-balled the milk, added 8 eggs and a little cinnamon. Sorta looked like bread pudding at this point. She then hand-formed it into pancake-size circles & fried them on a buttered griddle. It lacked just a tiny bit of sweetness, but hey we just shook on some powdered sugar & poured on a little extra syrup, Voilá! Très doux! Okay that’s it for my 4 years of High School French. Je suis désolé, Madame Stein!

Here’s the do at home version, all sweetened up nicely.

  • 1 package Hawaiian Rolls and 6 Croissants, squared into cubes (or tear into chunks).Try the brioche instead of the hawaiian rolls if you can find it.
  • 1 cup Milk or Half & Half for a richer flavor
  • 8 Eggs
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 2 teaspoons Vanilla
  • 1 1/2 Tablespoons Sugar, more if you have a bit of a sweet tooth, or the fruit isn’t as sweet as you like.
  • 12 to 16 oz. Blueberries (that’s 2 containers) or hey, just throw in as many as you want.

Heat griddle to medium-high. Chunk the breads. Whisk together milk or half & half (not both, you milk fiend! What, ya own a dairy? Got your own cow???), eggs, cinnamon, nutmeg and vanilla. Pour over bread. Gently stir in berries. The batter/dough/bread pudding-y mix will look as thought it does not have enough liquid, Dana says just trust that it does!!! Form it into pancake-size patties and fry them on a buttered griddle.


  Dana & her handsome helper.

Ours took about 1 1/2 minutes per side to cook. Peek under the edge carefully, then flip when golden brown. We transferred them to a cookie sheet and kept them warm in the oven. Use foil between the layers if your oven only has one rack like ours!

Serving suggestions:

Syrup of your choice (we used maple, which was plate-licking good), or sprinkle with powdered sugar. Orrrr…why not both? Don’t need to twist my arm, I’m using both! And while we’re being indulgent, don’t forget the Applewood Smoked Bacon…it’s almost not breakfast without bacon!!

Serves 8-10

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