It was always my intention to make this blog about whatever I feel inspired to cook, with and emphasis on baked goods, especially breakfast ones’s since those are my favorite! I realized yesterday that I’ve been grossly neglecting egg sandwiches. I make them for Lee almost every day and they’ve only made a couple of appearances here!
When I ask Lee what he wants for breakfast in the morning I usually give him a few choices: Oatmeal? Smoothie? Eggs? His answer, usually: Eggs. What kind of Eggs: Omelet? One-eyed bandits? Egg sandwiches? Lee chooses egg sandwiches 75% of the time. You’d think the same old breakfast would get boring but I make sure that doesn’t happen. I’ll admit, sometimes I fall into a fried egg with green tabasco on an english muffin rut. I often add variety by incorporating last night’s leftovers or the dregs of whatever jarred condiment I want to use up. This makes for some very interesting sandwiches!
This week, I’ve been making egg sandwiches on cinnamon raisin bread. This combination may sound weird – why put an egg on sweet bread? Well, it’s delicious. While I was doing yoga this morning I had an idea for a fabulous raisin bread combination: curry spices. Raisins and cinnamon are both common curry ingredients. Something about the warm curry spices and bites of fruit and onions really works.
When I was done with yoga I asked Lee what he wanted for breakfast (you know what his answer was) and pulled out my sandwich arsenal: large skillet, silicon pancake/egg rings (you laugh but they’re awesome!), bowl, spatula, and whisk.
Break eggs into a bowl and beat in curry, cumin, paprika, cinnamon and onions+apples if using. Beat with whisk until eggs are well scrambled.
Get started toasting your bread, especially if the slices have to take turns in a pop-up toaster.
Spread a little oil or butter in the skillet and place the egg rings on it (if using).
Pour egg mixture into rings or straight into the skillet if you’re not using rings.
Without rings: scramble eggs like you would normally scramble eggs. I cover the pan to heat things up a bit, then stir the mixture around in the pan till everything is cooked.
For rings: fold down the handles and cover the skillet for a couple minutes. Then check to see if the eggs have firmed up enough to remove the rings. Remove rings when ready and flip the eggs. Cook briefly on the other side till eggs are fully cooked.
Plop each egg round, or half of your scramble, on a piece of toast. Top it with some chutney if you’d like, and cover with a second piece of toast.
Enjoy as part of a balanced breakfast with fruit and maybe some coffee or tea with milk!
What a fabulous morning for baking. I love getting back from the gym, worn out in a good kind of way, and starting on a baking project. Of course breakfast and a shower come first but after that I’m all over the kitchen!
This morning I went back to what is probably my favorite muffin recipe. It comes from Farmgirl Fare, the first food blog I ever read regularly. I was searching for a bran muffin recipe online a few years back and came across Farmgirl Susan’s Basic Bran Muffin. These beauties are 100% whole grain and use simple, un-messed with ingredients. The basic recipe is easily modified for any fruit or flavor you’re craving and I’ve always enjoyed how the amounts of each ingredient are easy to remember. These muffins have big crusty tops but are moist inside and taste so good you’ll forget how much fiber is in them! I’ve made a blueberry version of these several times, a simple raisin version, and a ginger pear version. Today I decided to give apple cinnamon a try.
Last weekend Lee and I picked about 11 pounds of apples at Biscay Orchards down the road. We’ve been snacking on them all week and I’ve been trying to decide what to bake with them. We picked about half Macintosh and half Cortland. Of course I had to make some muffins and my favorite bran muffin recipe came to mind as a good backdrop for apple and cinnamon. Perhaps later in the week I’ll make something more ambitious. A pie, tart, or cake maybe?
For now, enjoy these perfectly moist, cinnamony goodies crammed full of apples!
It came to my attention, after baking these muffins, that a bunch of bloggers are celebrating fall by posting apple-related recipes today! Just my luck! Here is my contribution to Fall Fest (see A Way to Garden to find out more).
Combine wheat bran, oat bran, flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
In a separate bowl, mix eggs, milk, yogurt, oil, molasses, honey, and vanilla if using.
Chop apples finely. I left the peels on, cut the apples into small pieces, and then pulsed them in the blender a few times.
Fill 12 muffin cups lined with paper liners, silicone cups, or a little oil. This makes 12 really big muffins so the cup will be really full. You could also make more, smaller muffins if you prefer.