Herbed Scrambled Eggs in Toast Cups

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We are just loving our spring weather.  We have lots of sunshiny days along with some that they call "May Grey" but either way the days are nice, the flowers are in bloom, and everything seems just fine!

When we have a nice sunny morning on the weekend we tend to gravitate toward our patio.  Mornings are nice and cool, and quiet which makes the perfect atmosphere for sitting down with a nice cup of coffee or tea and enjoying some conversation before the days activities start.

Today we are having breakfast on the patio.  A nice special breakfast, something that is quick and easy to make.  So Herbed Scrambled Eggs are in order and I've placed them in Toast Cups.  Toast cups are simply bread that you place in muffin tins to form "cups" and toast them in the oven.  They are so cute when they come out!  The perfect little vehicle to hold your scrambled eggs.

HERBED SCRAMBLED EGGS IN TOAST CUPS

So get out your muffin tin and make these cute little toast cups.  You can even make them a day ahead and just reheat them.  And what's easier than scrambled eggs.  These have some fresh herbs mixed in along with some cheese to jazz them up a bit.  Add some bacon or sausage and your meal is complete.

Keep these in mind for a nice Brunch party, they are really cute to serve your guests.  Remember to keep it simple, and enjoy the outdoors by having breakfast or brunch on your patio or porch soon!

Enjoy!

Toast Cups

French bread slices
Butter

Preheat oven 350 degrees. Butter on side of the French bread.

Press bread, butter side down, into the cups of a regular sized muffin tin. The crust will be sticking out to help form the cup.

Bake cups in oven for 20 minutes. (Watch so they do not brown too much) They should be slightly browned and crispy.  Remove cups from muffin pan. Set aside. 

Herbed Scrambled Eggs

serves 2 

4 large eggs

1/4 cup 2% milk

salt and pepper

3 Tbls cheese, grated ( I used Swiss cheese)

1 tsp of thyme, chopped
1 tsp of chives, chopped
2 Tbls no-salt butter

Heat butter in a skillet over medium low heat.

In a bowl break eggs and add the milk.  Whisk together until fluffy.  Add a pinch of salt and pepper.  Whisk to combine.

Add eggs and allow to set up on the bottom slightly.  Push edges toward the center and tilt skillet to allow liquid to move to the edges.  Continue cooking and pushing edges to the middle until the eggs are soft and liquid is cooked.  Add herbs and cheese and allow to melt.  Stir to combine and then serve in toast cups if desired.


adapted from Stonegable

Parmesan Peppercorn Dressing over a Garden Salad with Avocado

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There's nothing like a good salad made at home, and even better is a great salad dressing.

Salad dressing is so easy to make at home, and tastes far superior to the bottled dressing you get in the grocery stores.  Once you do it you may never buy bottled again.

We make many of our salad dressings from scratch.  We usually go with an oil based vinaigrette but tonight we are craving a creamy dressing on a cool salad to tame the heat from the main dish.

PARMESAN PEPPERCORN DRESSING

This dressing is full of Parmesan flavor and bit of bite from the peppercorns.  It's perfect on a garden salad with it's cooling flavors.  We decided to make a simple Garden Salad with Avocado and top it with this dressing, which compliments it beautifully.

The dressing is easy to put together.  I just throw everything in a mason jar and shake it up.  I do like my creamy dressing cold so I make this about 1 hour ahead of meal time and refrigerate it well so the seasoning blend well and it is properly chilled.

The dressing is creamy and thick, and if you want a thinner version add more milk to the mix to loosen it up a bit.

Now for the salad.  Sometimes you need a quick salad to round out the meal.  In our case we were eating some spicy Grilled Cuban Flank Steak and wanted something cool to offset the flavors.  This simple salad of butter leaf lettuce mixed with tomato, cucumber, and buttery avocado is the perfect side dish.  Quick to throw together and the Parmesan Peppercorn Dressing is the perfect topper.  Add a few sunflower seeds for a little crunch and you are all set!

Enjoy a fresh salad and make your own dressing!  You'll just love the freshness and ease of making them.  Find both recipes below.

Parmesan Peppercorn Dressing


1 tsp. onion powder
1 garlic clove, finely minced
2 tsp white wine vinegar
1 tsp Worcestershire sauce
dash of hot sauce (I used Siraccha)
1 1/4 cup light mayonnaise
1/4 cup sour cream
3/4 cup 2 % low-fat milk
juice from 1 lemon
dash of salt
2 tsp. ground peppercorns
1/3 cup freshly grated Parmesan cheese

In a medium jar or a bowl, add all ingredients but the Parmesan cheese. Mix together with a spatula. Add Parmesan cheese and mix until blended.

Refrigerate at least 1 hour before using. Drizzle over your favorite salad.

Garden Salad with Avocado

1 head Butter lettuce, torn
2 tomatoes, seeded and diced
2 Persian cucumbers, sliced lengthwise and diced
1 avocado, seeded and diced
sunflower seeds
Parmesan Peppercorn Dressing

In a large bowl add the lettuce, tomatoes, cucumbers, and avocado. Toss salad and drizzle with dressing. Sprinkle on sunflower seeds.  Serve.

Mother's Day: Lemon Sour Cream Waffles

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It's time to celebrate the Mother's in your life!

With Mother's Day coming up next weekend it's time to start planning.  How about a nice brunch or breakfast in bed?  I'm sure any mother would enjoy lazing around on a Sunday morning and getting up to a nice plate of waffles!

Not just any waffles though.  Let's bring the Spring citrus flavors into the mix and whip up some Lemon Sour Cream Waffles.  The lemon adds brightness and zing while the sour cream makes these waffles fluffy, light and a little tangy (like buttermilk would).  Who can resist this combination!  Pour over some hot maple syrup and your main dish is all set. 

This is the perfect choice for a celebration!

LEMON SOUR CREAM WAFFLES

The batter is easy to whip up and all you need is one bowl!  So Dad's and kids out there can get in the kitchen and find it easy to make Mom's day special by making these delectable waffles!  Why go out to eat when you make these at home surrounded by family.

Here's a couple of waffle makers that are inexpensive for you to choose from if you like:

Cuisinart Round Classic Waffle Maker

Hamilton Beach Belgiam Waffle Maker

Euro Cuisine Heart Shaped Waffle Maker

For fun try:

Disney Mickey Mouse Waffle Maker

I hope you all enjoy the holiday.  Oh! and remember waffles aren't only for Mother's Day.  These are perfect for any Sunday breakfast!

Enjoy!





Lemon Sour Cream Waffles


1 1/2 cups all purpose flour
1 teaspoon baking powder
3 tablespoons sugar
¼ teaspoon salt
zest from 2 lemons
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
2 eggs
2 tablespoons canola oil
1 cup sour cream
½ cup milk
Optional:  Hot maple syrup, powdered sugar

Preheat your waffle iron and spray with non-stick spray.

In a large bowl add all the ingredients and stir until combined.  Scoop batter into the iron (about 1/2 cup ) until the batter reaches the edge.  Put lid down and allow to cook until steaming has stopped. (Make sure to follow the manufacturer's instructions.)

Remove golden brown waffle and keep warm.  Repeat until all batter is used.  Serve with hot maple syrup or powdered sugar.