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Posts Tagged ‘breakfast’

Breakfast for dinner

Some nights all I really want for dinner is breakfast.  Burgers, pasta, salad all sound unappetizing.  Bagels, pancakes, and eggs?  Bring it on.  Last night was one of these evenings.  As luck would have it, it was “Bagel Day” in my building and I had snagged a cinnamon raisin bagel on my way out in the morning with no real intention of eating it for breakfast.  It was more so a hey, there’s something free and yummy.  Might as well take one just in case. Smart, right?  By evening, I was ready to devour it.

Cinnamon raisin bagels are a new-found favorite of mine, with the spiced fluffy bread and succulent raisins .  I tend to be a traditionalist when it comes to bagels.  I like the good old Jewish deli egg bagel with homemade cream cheese, red onion and cucumber slices.  In fact, I would place this on my list of top 5 favorite things to eat.  On special occasions, I’ll add some lox, tomato and capers, but really the basic onion and cucumber suffice.  Cinnamon bagels serve a whole other purpose.  They are not savory or salty.  To me, they certainly do not look like a full meal.  You cannot shmear them with cream cheese (or I shouldn’t say cannot, but perhaps I would not?).  For most of my life cinnamon bagels seemed as perverse as strawberry cream cheese.  They are better served, in my opinion, toasted with butter and that is all.  Once the bagel is warm and buttery, it resembles a cinnamon bun more than a bagel, but boy is it delicious.

So with my cinnamon bagel in hand, I planned my evening meal.  On top of my bagel craving, I needed some protein with my dinner.  I peered around my kitchen and was able to find cherry tomatoes, spinach, Gruyere cheese and eggs: enough to make an omelet.

I began by roasting the tomatoes at 400 degrees, lightly sprinkled with garlic salt.  Once they were sufficiently cooked (slightly wilted and warm, approximately 3-4 minutes in the oven), I popped them out of the oven and set them down to cool.  I then filled a small frying pan with a handful of sliced fresh spinach and a drizzle of water, heating the pan to wilt the spinach.  Once wilted, I added two eggs and reduced the heat, tossing in the roasted tomatoes before covering the pan.  I have found that one of the easiest ways to cook an omelet is to take your time.  I’m not very good at the fancy flipping stuff; part of the dish always ends up on the floor, the stove or me.  Instead, I set the heat very low and cover the eggs, allowing both sides to cook relatively evenly.  Once the eggs began to set, I grated about a tablespoon of Gruyere and sprinkled it on top, covering the eggs again to finish cooking (this is also the point at which I put half of my cinnamon raisin bagel in the toaster).  Once set, I turned off the burner, folded one side on top of the other and slid the egg onto my plate.  By the time that was done, my bagel had browned.  I spread on the butter and sat down to enjoy my evening breakfast.

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This may be the best recipe I ever post.

Inspired by a Bobby Flay creation on Iron Chef, working to highlight the special ingredient, peanuts, I made my own version of the meal while living abroad in Spain.  Staying in the L’eixample area of Barcelona, I was on my own, in my own kitchen for the first time, traveling around Europe with my friends.  Life was beautiful!  The only problem with Spain, as far as I could tell, was that everything closed on Sundays. And when I say everything, I mean EVERYTHING.  That is, of course, except churches.

What this meant for me was that if I forgot to go shopping Saturday, I’d be hungry Sunday.  Finding myself in this predicament on several Sundays I was often left with nothing in my kitchen but bread, peanut butter and eggs.  Lucky for me, I had seen Iron Chef, Battle Peanut right before I departed for Europe and had some idea what I could do to forge these ingredients into a dish that would keep me full for quite awhile and also be insanely delicious.  I have to admit, this is one of the best concoctions I think I’ve ever put together, muy muy rico, and I’m excited to share my recipe for Peanut Butter Banana French Toast with you (estoy muy emocianda compartir esta receta contigos…still have it…I think).

If you ever need something completely indulgent for breakfast or dessert, I recommend you turn to this recipe.  And best of all, there are several variations to fit any craving.  Here is the basic recipe:

  • 2 pieces of bread (preferably Challah or another light, sweet bread.  Basic white bread will do!)
  • Appx. 1/4 cup peanut butter
  • 1 tbsp butter
  • 2 eggs
  • half a banana
  • maple syrup and/or powdered sugar

Take the eggs and crack them in a bowl. Add one tablespoon peanut butter and mix the eggs and peanut butter together until smooth.

Spread remaining peanut butter on both slices of bread and top with sliced banana. Put the sandwich together and dip in the egg and peanut butter mixture.

Warm one tablespoon of butter in a frying pan, spreading out the butter. Place the dipped sandwich in the pan and turn when  browned. Be sure to brown the edges of the sandwich as well- you don’t want any raw egg! When all sides have browned, place on a dish and top with your topping of choice: maple syrup, powdered sugar, strawberries, chocolate, the list goes on.

Other variations to try: Peanut Butter & Nutella, Peanut Butter, Banana & Nutella (The Ultimate!), Peanut Butter & Honey.

To see Bobby Flay’s more elaborate Peanut Butter & Banana French Toast, click here.

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