Category: Saucey

If I have the time to make eggs I tend to make a simple yet delicious scramble. I add and subtract from this recipe, but I tend to always fall back on a few main ingredients. I’ve slowly started to add a few more greens into the mix as well. Today I also decided to mix in some leftover sauteed potatoes from the weekend, which was a nice addition and made the dish a bit heartier.

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Ingredients

1-2 eggs
pat of butter
bell pepper
minced or diced onion
tomatoes (any fresh tomato will work)
whipped cream cheese
milk
mixed shredded cheese (any cheese will work for added flavor, but not necessary)
salt and pepper
spinach (kale or arugula would work as well)
potatoes diced and sauteed (can add or not depending on how heavy you want the dish)
bagel thin (or toast)
avocado
ketchup
hot sauce

To begin saute the onion and bell pepper, both diced or minced, in a little bit of melted butter. Cook the onion until golden brown and then add in spinach (or other green). While this is cooking whisk your eggs in a bowl with a little bit of milk and a spoonful of whipped cream cheese, regular will work as well but won’t mix as easily. Also if you want to mix in any other cheese I like to mix it in with the egg at this point. Add a dash of salt and pepper for flavor in the bowl and beat the eggs. At this point chop the tomato and add either into the pan or mix with the egg. If you want to add some potatoes mix into the pan at this point and cook the spinach or greens down before adding the egg. I then begin to toast the bagel (or bread of choice) and add the egg or eggs into the pan. Cook to your preferred texture, I like my eggs a little less done, so a minute or less is usually sufficient as the pan and vegetables should all be hot enough to cook the eggs quickly. I then cut up the avocado, add the eggs to my plate topped with avocado, a little salt and pepper if needed, ketchup and hot sauce, alongside my bagel, which you can top as you choose. And voila breakfast or brunch is served!

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So for the above dish I sadly did not keep track of the exact recipe, I do however know all the ingredients and an approximation of how much of each. This dish, in many forms, is one of my favorites. I tend to be able to recreate the caprese pasta over and over again and never tire of it. The basics are tomato, basil and mozzarella. The one above I added some extras to spice it up and also a bit of cream since I forgot to by canned chopped tomatoes to help coat the fettuccine. Find the list of ingredients below and an imperfect description of how I created this dish.

Ingredients:

1/2 box of fettuccine
1 small box of grape tomatoes
1/2 yellow or sweet onion
3 cloves garlic
Spinach
basil
olive oil
2 tbsp heavy whipping cream
1 tbsp whipped cream cheese
burrata-as much or little as you prefer
salt and pepper
shaved parmesan-for garnish

4 Servings

To begin I sautéed the onion in a small amount of olive oil. I chopped the onions finely, but they can be chopped anyway you prefer. For a stronger onion flavor a larger cut may work better. I let the onion cook while I boiled the water for fettuccine. I sautéed the onion until it was clear almost browning. I then chopped garlic, and tomatoes and added those to the pan along with the spinach. I found that I wanted to have a little bit more of a sauce so I decided to add a little bit of heavy whipping cream and a bit of cream cheese. I find that the whipped cream cheese can go a long way. It coats the pasta perfectly and gives the dish a heavier taste without as much fat. I then went back to the chopping board and worked on the basil. I also added the fettuccine at this point to the boiling water. I like to add a bit of salt and olive oil to my water to cook any pasta. The olive oil helps so the pasta does not stick together as easily. So back to chopping the basil. I added this at the end along with some salt and pepper. I found that the burrata, being filled with cream, was a bit more difficult to deal with than regular mozzarella. I decided instead of chopping it on the board I would just break it up over the pasta. I added it right at the end before I was ready to add the fettuccine to the pan. I then drained the pasta and added it to the sauce. Stirred it up and it was ready to serve. I decided to add a bit of shaved parmesan for flavor! This dish could have probably used a little bit of salt or cooking wine, but for what I had to work with this was the perfect dish. Enjoy!

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