Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Asparagus, Egg, and Prosciutto Tart with Everything Spice By Half Baked Harvest

Brightening Monday with this Asparagus, Egg, and Prosciutto Tart with Everything Spice. Mondays…do you love them or do you hate them? I personally love and look forward to them. 45 more words

via Asparagus, Egg, and Prosciutto Tart with Everything Spice. — Half Baked Harvest

Breakfast & Brunch, Dairy Free & Gluten Free Food & Recipes, Low Carb Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chorizo and Potato Tostadas with Fried Eggs By Closet Cooking

Crispy fried chorizo and potatoes are a great meal all by themselves but why not kick them up a bit by topping them with a fried egg with a runny yolk in addition to some tasty salsa verde and serving it all tostada style on crispy tortillas? Yum! These tostadas are so easy to make!…

via Chorizo and Potato Tostadas with Fried Eggs — Closet Cooking

Eggs 🍳 Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mushroom and Brie Baked Eggs By Closet Cooking

I’m back in the kitchen after a summer road trip and boy do I have a tasty new recipe to share with you today, mushroom and brie baked eggs! This is a really simple dish where eggs are baked in a mushroom and brie sauce and served with toast or crusty bread for dipping and…

via Mushroom and Brie Baked Eggs — Closet Cooking

Eggs 🍳 Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Salmon Scotch Egg By The BodyCoach

Serves 1

120g salmon fillet, chopped into pieces 
½ tsp paprika
Small handful of fresh parsley, chopped
Small handful of fresh dill, chopped
1 egg
1 egg white
Flour, to dust
25g pine nuts, blitzed to crumbs
130g green vegetables or a good handful of salad leaves

Get full recipe👇🏻

Burgers 🍔 Meatloaf, Sandwiches & Toasts, Eggs 🍳 Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Fried Egg on Toast with Salted Herb Butter and Radishes By Bon Appetit

Get full recipe👇🏻



¾ cup mixed tender herbs (such as parsley, dill, basil, chives, and/or tarragon), plus sprigs for serving

½ cup (1 stick) unsalted butter, room temperature, cut into pieces

½ teaspoon finely grated lemon zest

2 teaspoons fresh lemon juice, plus more for drizzling

1 teaspoon kosher salt, plus more

½ teaspoon freshly ground black pepper, plus more

½ cup thinly sliced trimmed mixed radishes

4 slices of bread, toasted

4 [Olive Oil–Basted Fried Eggs](

Couscous, Quinoa, Rice & Wholegrains Recipes, Eggs 🍳 Dishes, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Spiced Veggie Rice With Poached Eggs By Jamie Olivier

JO 2a.jpg


  • 7-8 spring onions
  • 2 cloves of garlic
  • 2 fresh red chillies
  • rapeseed or olive oil
  • 2 fresh bay leaves
  • 4 whole cardamom pods
  • 3 teaspoons coriander seeds
  • 1 teaspoon ground turmeric
  • 300 g basmati rice
  • 400 g leftover roast veg , such as parsnips, beetroots, potatoes
  • 6 medium free-range eggs
  • 1 splash of white wine vinegar
  • 200 g leftover cooked green veg , such as Brussels sprouts, spinach
  • 1 bunch of fresh flat-leaf parsley
  • 1 bunch of fresh mint
  • 2 limes
  • 1 pomegranate

Get full recipe:

Breakfast & Brunch, Eggs 🍳 Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Eggs Benedict By NYT Cooking

Author: Alison Roman


Time: 35 minutes
Yield: 4 servings


4 English muffins, split
8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
2 tablespoons unsalted butter
¼ cup chopped chives
2 tablespoons chopped dill, tarragon or parsley
Flaky sea salt
Coarsely ground black pepper
¾ cup (1 1/2 sticks) unsalted butter
3 large egg yolks
1 ½ teaspoons fresh lemon juice, plus more to taste
¼ teaspoon cayenne or hot paprika, plus more to taste
Kosher salt and freshly ground pepper
1 tablespoon white distilled vinegar
Kosher salt
8 large eggs

Get full recipe 👇🏻

Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Turkish Poached Egg and Quinoa Breakfast Bowl By Half Baked Harvest



This post is sponsored by Bob’s Red Mill!} I made us a SAVORY breakfast today: a Turkish egg and quinoa breakfast bowl. I pretty much always post sweet breakfast recipes. I… The post Turkish Egg and Quinoa Breakfast Bowl. appeared first on Half Baked Harvest.

via Turkish Egg and Quinoa Breakfast Bowl. — Half Baked Harvest

Eggs 🍳 Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

How To Make Creamy Baked Eggs By Donal Skehan

Time:  30 mins

 Serves 4


15g butter, extra to grease

100g baby spinach leaves

100g hand-carved cooked ham, finely chopped

4 large eggs

100ml cream

25g goat’s cheese

Sea salt and freshly ground black pepper

Buttered sourdough toast fingers, to serve

Get full recipe 👇🏻

Baked Eggs with Spinach and Ham

Eggs 🍳 Dishes, Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mediterranean Omelettes By Closet Cooking

Today I have some quick, easy and tasty Mediterranean omelettes for you! It’s hard to beat eggs and omelettes in particular for a breakfast that’s a little more than throwing something into the toaster or microwave and running but it’s still easy and satisfying! These omelettes are packed with simple and yet tasty Mediterranean style…

via Mediterranean Omelette — Closet Cooking

Breakfast & Brunch, Eggs 🍳 Dishes, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Overnight Eggs Benedict Casserole By Cooking Classy

Christmas here we come! 4 days to go until that big Christmas breakfast I dream about! What’s on your menu for Christmas breakfast? I’m thinking the main dish should most definitely be this Overnight Eggs Benedict Casserole (or this Overnight French Toast Casserole I recently shared. I couldn’t pick just one out of these two…

via Overnight Eggs Benedict Casserole — Cooking Classy

Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Shakshuka Recipe By Dr. Axe


Total Time: 25 minutes

Serves: 2–3


  • 2 tablespoons avocado oil

  • 1/4-1/2 cup harissa

  • 3 tablespoons organic tomato paste

  • 2 large red peppers, small diced

  • 4 cloves garlic, crushed and minced

  • 1 ½ teaspoon smoked paprika

  • 1 ½ teaspoon chili powder

  • 1-2 teaspoons sea salt

  • 1-2 teaspoons pepper

  • 1-2 teaspoon crushed red pepper

  • ½ cup fire roasted tomatoes

  • 2-3 very ripe tomatoes

  • 4 pasture raised eggs

  • Plain grass fed yogurt

  • Sauerkraut

  • 1-2 handfuls of fresh basil


  1. In a large cast-iron skillet over medium heat, add in the avocado oil, harissa, red peppers, garlic and spices.

  2. Cook, stirring occasionally, until mixture thickens.

  3. Add in the fire roasted tomatoes and continue cooking for 10 minutes.

  4. Using the back of a wooden spatula, form four shallow indents for the eggs.

  5. Add in the eggs and cook, uncovered for an additional 10 minutes or until eggs are desired doneness.

  6. Serve topped with yogurt, sauerkraut and basil.


Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Smashed Avocado and Poached Egg Sandwich By SkinnyMs

Yields: 2 servings | Serving Size: 1/2 sandwich | Calories: 208 | Total Fat: 13g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 556 mg | Carbohydrates: 17g | Fiber: 5g | Sugars: 2g | Protein: 8g | SmartPoints: 6 |

1/2 ripe avocado
1 large or extra large egg
2 small pieces whole grain or whole wheat sliced bread
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice or vinegar (white or apple cider)
1/2 cup salad greens of choice or baby spinach, optional
1/2 teaspoon kosher or sea salt, divided
1/4 teaspoon black pepper
Toast bread.

Poach eggs by bringing 2 inches of water with 1/4 teaspoon salt and lemon juice or vinegar to a simmer over high heat. Do not allow water to boil. If it begins boiling, reduce heat.

Crack egg into a small bowl or mug and slide egg into water. Simmer for 3 to 4 minutes until egg white is solid, but yolk is still liquid. Remove with a slotted spoon and place on paper towel/napkin to absorb any excess water. Place on toast.

Meanwhile, smash avocado with olive oil, 1/4 teaspoon of salt, and black pepper. Use a potato masher or pulse in a food processor or blender until pureed but slightly chunky. Spread onto one side of toast, top with salad greens or spinach if using, and place over egg toast.

Source 👇🏻

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes


By Australia Gourmet Traveller

300 gm dark chocolate (64% cocoa solids)

100 gm milk chocolate, finely chopped

100 gm royaltine (see note)

To serve:pistachio ice-cream 

Pistachio crème pâtissière

150 gm caster sugar

225 gm pistachio kernels

200 ml milk

50 gm caster sugar 

egg yolks

3 tsp each plain flour and cornflour 

Milk chocolate mousse

125 gm milk chocolate, finely chopped

200 gm thickened cream


25 gm caster sugar

25 ml milk

titanium-strength gelatine leaf, softened in cold water for 5 minutes


  • For pistachio crème pâtissière, stir sugar and 40ml water in a saucepan over medium heat until sugar dissolves, then simmer without stirring until syrup reaches 115C on a sugar thermometer. Add pistachios and stir mixture with an oiled spoon until pistachios are coated and starting to toast (1-2 minutes). Transfer to a lightly oiled tray and leave to cool, then process pistachios in a food processor to crumbs. Bring milk just to a simmer in a saucepan over medium heat. Whisk sugar, yolks, flour and cornflour in a bowl until smooth and pale, then add a little warmed milk and whisk to combine. While whisking continually, add remaining milk. Pour into a clean pan and whisk continuously over medium heat until mixture comes to the boil. Reduce heat to low and cook, whisking continuously, until thickened and flour is cooked out (2-3 minutes). Transfer to a container, stir in three-quarters of pistachio crumbs (reserved remainder for serving), cover directly with plastic wrap to stop a skin forming and refrigerate to cool. Just before serving, whisk to a smooth consistency and transfer to a piping bag fitted with a medium-sized plain nozzle.
  • For milk chocolate mousse, melt chocolate in a bowl placed over simmering water, then keep warm. Whisk cream in a bowl to medium peaks and set aside. Whisk egg and sugar in a separate bowl over a saucepan of simmering water until thick and ribbon consistency (5-7 minutes), then remove from heat and set aside. Heat milk in a small saucepan over medium heat. Squeeze excess water from gelatine and add to milk, stir to combine, then add to chocolate and stir to just combine (do not overstir). Fold chocolate mixture into egg mixture, leave to cool slightly, then fold in whipped cream. Transfer to a container and refrigerate to set. Just before serving, gently whisk and transfer to a piping bag fitted with a medium-sized plain nozzle.
  • Temper dark chocolate. Spread tempered dark chocolate into a 23cm x 15cm rectangle on a large tray lined with baking paper and refrigerate until set. Cut into six 7.5cm squares with a sharp knife, then refrigerate until required.
  • Melt milk chocolate in a bowl placed over a saucepan of simmering water, add royaltine, stir to combine, then transfer to a tray lined with baking paper. Top with another sheet of baking paper and gently roll out into a 23cm x 30cm rectangle with a rolling pin. Refrigerate to set, remove top piece of baking paper and cut with a hot knife into twelve 7.5cm squares.
  • Place a milk chocolate square on a serving plate, pipe a little milk chocolate mousse over, top with a second milk chocolate square, pipe a little pistachio crème pâtissière over then top with a dark chocolate square. Scatter with reserved pistachio and top with a scoop of pistachio ice-cream. Repeat with remaining ingredients and serve.

Note: Royaltine is a crushed tuile biscuit. It’s available from specialty food shops. If it’s unavailable, substitute crushed chocolate coffee wafers.


Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Scrambled Eggs with Sunflower Seeds

By Home Cooking Adventure 

Watch how – to video 👇🏻

Makes about 2 servings


3 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp flax seeds
1 tbsp butter
4 oz (100g) Mozzarella Cheese, thinly sliced
freshly ground black pepper
4 eggs
4 bacon slices
toast bread
fresh chives


1. Place sunflower seeds and salt into a hot dry skillet, on medium heat and let them toast stirring from time to time so they don’t burn.

2. Add sesame seeds and flax seeds and give them a stir. Immediately add butter and let it melt.

3. Add Mozzarella slices and stir to combine.

4. Add whole eggs and gently stir and cook until slightly underdone. Remove from heat. The eggs will continue to cook in the hot skillet. Add freshly ground black pepper.

5. Serve with toast bread, bacon slices, greens, whatever works better for you. Bread and bacon can be made before preparing the eggs.

6. To prepare the bacon simply add the bacon slices to a skillet on medium heat. When they start to curl turn them to cook on the other side. Keep flipping and turning the bacon so that it cooks evenly to desired crispness. Transfer on a paper towel to drain.




Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Scotch Eggs (Japanese-inspired Recipe)

By Cooking With Dog

Watch how – to video 👇🏻  

Serve: 2


130g Ground Beef and Pork or single ground meat (4.6 oz)

⅓ tsp Salt
Black Pepper, coarsely ground
½ tsp Japanese Worcester sauce or regular Worcester sauce
½ tsp Tomato Ketchup
15g Bread Crumbs (0.5 oz)
½ Small Beaten Egg
30g Cabbage Leaf, chopped (1.1 oz)

2 Soft-Boiled Eggs
All Purpose Flour

– Batter –
½ Beaten Egg
2½ tbsp All Purpose Flour

Baby Salad Greens
Cherry Tomatoes
Parsley Leaves


Frying Oil




Chocolates 🍫Drinks, Hot & Cold Specialty Drinks & Winter Drinks, Holiday, Thanksgiving & Christmas Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Homemade EggNog

Get full recipe 👉🏻


6 large eggs

1 cup sugar

2 cups whole milk

1 cup heavy cream

1/2 to 1 1/2 cup bourbon, rum, cognac, or a mix, optional

Freshly grated nutmeg, to serve


Alternative recipe👉🏻 10 min Homemade EggNog

Source 👉🏻


4 cups milk

2 cups half-and-half cream

2/3 cup coconut sugar

8 large egg yolks, lightly beaten

1 teaspoon grated nutmeg

2 teaspoons vanilla extract


😋 In a large saucepan, whisk milk, cream, sugar and egg yolks until smooth. Stir over medium-high heat until mixture is just simmering and slightly thickened (do not boil) Remove from heat and whisk in nutmeg and vanilla. Chill eggnog before serving.


😋 Store eggnog in refrigerator up to 5 days.

Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Hole in the bread eggs by Kitchen Stories

Ingredients (2 Servings)

4 slices bread (e.g. rustic Italian)

4 eggs

300 g sour cream

100 g crème fraiche

150 g garden cress

½ onion

1 bunch radishes



butter for frying


🌮 Preheat oven to 160°C/320°F. Finely dice onion. Roughly chop garden cress. Thinly slice radishes. Cut a hole in the middle of the bread slices using a cookie cutter.

🌮 In a large bowl, mix together sour cream, creme fraiche, radish, onion, and garden cress.  Season to taste with salt and pepper

🌮 In a large ovenproof frying pan, toast bread in some butter over medium heat for approx. 1-2 min. per side. When lightly toasted on both sides, crack an egg into the center of each piece of bread and transfer pan to preheated oven and bake at 160 deg. C / 320 deg. F for 3-5 min. until egg white and yolk are slightly firm.  Season to taste with salt and pepper.  Serve with radish and cream dip.  Garnish with garden cress.  Enjoy !