Finally, the corn has arrived! More than burgers, more than blackberries, more than plump red tomatoes and endless mounds of zucchini, fresh-shucked corn tastes like pure, delicious summer. Though I still love it straight off the cob, plain and warm, it’s also now one of my favorite ingredients to add to other dishes.
When I moved to Columbus last January, Brad and I encountered a major first: we began working on the same schedule. With my former life in theatre and Brad’s many years of graduate and then law school, we always operated on schedules that left us with very few hours that we were both at home. But now, both working very regularly-scheduled jobs close enough that we actually carpool, we suddenly found ourselves facing a dilemma: who has to get up first?
For lots of reasons, I was the lucky winner to set my clock earlier and use the shower first. I like to pack my lunch in the morning, I blow-dry my hair, I could daudle around a bit. And one day, for a treat, I made us a hot, freshly-cooked breakfast. It wasn’t a major affair: there were no biscuits, no gravy, no French toast or quiches. But it was hot, it was savory, and it was DELICIOUS.
It was this breakfast burrito. Don’t be afraid! These take about 10 minutes to make, start to finish, and they take fairly basic ingredients. Sure, you can gussy up a breakfast burrito with sausage, bacon, peppers and onions, all kinds of things: but the basics are utterly delightful and allow for quick, weekday breakfasting.
There are so many magical things you can do with an egg. Having grown up with them almost exclusively scrambled, hard-boiled, or whipped into cake batter, I’ve recently worked on expanding my egg repertoire at breakfast. Sometimes I’ll roll them up in breakfast burritos, other mornings I’ll toss them on an English muffin, and some mornings I’ll make one of these beauties.
But on super-special mornings, I’ll buy a precious avocado and smear it across toast to a beautiful, green canvas for a gently fried egg.
I’ve loved avocados for a long time, but I was previously skeptical of their ability to translate to breakfast. Lord, I was so wrong. The flavor and texture of the avocado and the egg together are fantastic. The avocado needs no additions, though admittedly, I did try mixing in salsa one day, and while it was delightful, I still preferred it all by itself.
The eggs, while you’re smashing avocado, fry gently with their yolks unbroken. If you’re not a fan of runny eggs, don’t worry, just break the yolks with a fork and cook them a bit longer on the second side for a firm yellow center.
This simple breakfast is super-quick for rushed weekday mornings when you want to pretend, just for a minute, that it’s already the weekend. And it’s fancy enough even for the weekend. Why go out for breakfast when you can stay in your pajamas and have this?
Egg & Avocado on Toast
Makes 2 servings
1/2 an avocado
1/2 T butter
2 slices of bread
Scoop the avocado out of the skin into a bowl. Crush the avocado with the back of a fork until it is mostly crushed. Heat a frying pan over medium heat. Once warm, add the butter to the pan and coat the bottom of the pan as it melts. Crack the eggs into the pan without breaking the yolks, keeping the eggs separate. Sprinkle lightly with seasoned salt and black pepper.
While the eggs cook, toast the bread and smear avocado evenly over both pieces. After eggs have cooked for about two minutes, flip carefully with a spatula and sprinkle the opposite side lightly with black pepper. After about 30 seconds, gently lift the eggs onto the toasts, placing them on the avocado.
Serve and enjoy immediately.
It’s entirely possible that I’m the last person to arrive at this party, but these days I find I really, really like soft-cooked eggs. Growing up I thought I only liked scrambled eggs, hard-boiled eggs, and deviled eggs (who doesn’t?) but recently, I’ve discovered the pleasure of the slightly runny yolk.
And THIS, it turns out, is the best way I’ve found to enjoy it. I feel a little generous even calling this a recipe because it’s SO quick, SO easy, and amazingly, deliciously good.
I’ve seen this recipe with a number of different names. Egg in a Hole, Frog in a Hole, Egg in the Middle… but the principle remains the same. You take a piece of bread. And you punch a hole in it. And then you put an egg in the middle and cook. Simple!
I like using a round cookie cutter for this, but you could get cutesy and use a heart, a square, or whatever shape you want. The important thing is to not make it too small. Trust me, if there isn’t enough hole, the egg will just overflow and not cook and you won’t be able to flip it and all will be ugly for your breakfast.
I don’t eat a lot of sandwich bread. Brad can finish off a loaf of bread in three or four days, even faster if he’s trying to eat at home. I, on the other hand, have a tough time getting through even half a loaf before it takes a turn for the moldy.
I’ve always tended to prefer my breads in other forms. Tortillas, bagels, biscuits, cornbreads, and baguettes are much more likely to appeal to me than a loaf of sandwich bread. And more recently, English muffins.
Considering that I love finding ways to replace my store-bought staples with homemade versions, I am somewhat ashamed to admit that I really haven’t spent a lot of time focusing on breads. I do have some go-to recipes for quite a few quick breads, but not many that I cook on a regular basis (the dramatic exception being my favorite, favorite cornbread, which ends up on my menu quite frequently). So when I ran across a recipe for this, my current bread-of-choice, I decided it was time.
The internet is full of food blogs, and though I’ve been a bit busy for leisurely reading lately, I read quite a few of them. I love to see what other bloggers are cooking, writing, and photographing; each one is hugely inspiring. One of my favorites — I adapt quite a few recipes from her posts — is Smitten Kitchen, crafted by the clever, snarky, and talented Deb Perelman. Her site is gorgeous, her archives well-organized, and if you’ve never taken a look, I highly recommend it. In fact, Smitten Kitchen was the first food blog I ever read, and was a major source of inspiration for me to start a food blog of my own.
Today is a special day here at 30 Pounds of Apples… it’s my two-year blogoversary! And to celebrate, I have a copy of The Smitten Kitchen Cookbook — signed by Deb Perelman herself — to give away to one of you!
Last fall, Deb’s work jumped out of the internet and onto my bookshelf when she released a cookbook. After receiving a copy as a Christmas gift from my fabulous sister, I spent quite a bit of time and many post-its paging through her book marking up recipes I wanted to try. And this one, for these luscious, savory breakfast buns, was at the top of the list.
There are some foods that have always been magic to me. Tortillas, croissants, tortellini, cream puffs… those dreamy little bites that all seem borderline impossible for a person in a home kitchen to make. Incidentally, jam also mystified me. Perhaps it was really the canning part that seemed so out of reach, for until a couple years ago, I never canned my own.
I’ve learned, however, that jam is actually quite simple to make, and it doesn’t necessarily require large batches and canning. It seems you can boil together almost any fruit and have jam in a matter of minutes, ready to serve warm or to store in the fridge for many days.
This treat is a celebration of quick jam, a blend of two early harbingers of spring: strawberry and rhubarb.
While bundled stalks of rhubarb have graced the tables of the farmers market since early February, strawberries have only recently returned to the scene. Last week, a few pints of these precious red fruits have appeared between towers of broccoli and leafy greens, and just like every year, I could hardly wait to get my hands on some.
I have a really bad habit of planning my weekends too much. I always make a list full of more than I can possibly do, gradually shifting things to later in the week as the impossibility of my plans becomes clear.
But every once in a while, one of the items on those lists turns into a relaxing, inspiring, reflective endeavor with delicious results. As with this frittata.
My initial impulse to make this crowd-worthy breakfast came from a delightful alliance of ingredients currently in season. “Egg season” (yes, there is one) has begun here in the Carolinas, and every week I see more and more vendors with teetering piles of egg crates on the corners of their tables.
I don’t really recall eating much rice before I was thirteen. It was then that I had my first delicious bites of Chinese takeout (strangely, in Disneyworld). My sister and I were hooked, so suddenly, stir fry became a regular meal in our household. My dad would bust out a giant wok, a pound of chicken breast, and a smattering of stir fry vegetables, and within minutes the house would fill with the sounds and smells of the quickly cooking meal.
Rice, too, was always part of these week-night stir fries. And it was the rice that yielded the best leftovers, because the following morning, dad would make rice cakes.
Rice cakes, as I grew up with them, are not comparable to the puffy, crunchy discs of rice you can buy at the store. These rice cakes are rather more like pancakes, cooked in a frying pan and slathered with butter and maple syrup to make a scrumptious breakfast.
Whether you make your rice for stir fry, curry, or something like this, make a little extra and you can set yourself up for a week’s worth of awesome breakfasts.
I spend a lot of time contemplating my groceries. And frankly, rather a lot of time getting them. The bulk of them come from the farmers market: stall by stall, I buy some eggs here, zucchini there, a pound of pecans or cheese when I’m feeling flush. But I am rarely able to get everything I need at this weekly market. Due to rather restrictive small dairy laws in North Carolina, it’s nearly impossible to get liquid dairy products (like milk or cream) from a small farm. Needless to say, my cart at the grocery store often suggests that I need a cow of my own. Milk, cream, yogurt, cream cheese, cottage cheese… I get a lot of funny looks from cashiers.
Well I can’t have a cow. I’m sure the neighbors below us wouldn’t appreciate it. But I CAN mark another dairy product off the list of things to buy. It turns out yogurt is really, really easy to make. No rennet, no citric acid, no stretching, no aging (well, 8 hours), no cheese wax: all you really need to start yogurt is milk. And, of course, a little bit of yogurt.
At the risk of sounding icky, it’s important to know what yogurt is to understand why this method works. Yogurt is essentially milk that has been fermented by bacteria, and in most yogurts, the bacteria remains active. Seen the phrases “pro-biotic” and “active” on your yogurt? That’s a nice way of saying it’s basically alive. But don’t be grossed out! These are happy yogurt bacteria. With smiling little bacteria faces.