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Category Archives: Eggs Baked

“Eggs Baked in Tomatoes” For Breakfast

31 Friday Jul 2015

Posted by Bob and Robin in Basil, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Cheese, Classic Herb Blends, Eggs, Eggs Baked, Food Photos, Heirloom Tomatoes, Herbs and Spices, Idaho's Bounty, Local Farmers Markets, Local Harvests, Local Markets, Meadowlark Farms, Photos By: Bob Young, Recipes, Recipes - Breakfast, Rice Family Farms, Tomatoes, What's For Dinner?

≈ 1 Comment

Tags

baked eggs


04Mar2015_1_Ciottonwood-Grille_Robin-at-Arid-Club_GoodReally a super flavor. A great idea that Robin found. But, we find that certain changes should be made – use cupcake tins (pans) for one thing. Basically, the recipe comes from PowWow recipes, Eggs Baked in Tomatoes. We found that the tomatoes have a lot of liquid in them for this recipe. We used Beefsteak, which are super tomatoes. We need a more pulpy tomato, but not a San Marzano or Roma. Wrong shape. I will check at the Boise Farmers Market tomorrow to see what I can find. Here are some photos that I took of our breakfast. Enjoy. I will post the recipe as we used it at the end of this post. Cheers! The tomatoes and the eggs are from the Boise Farmers Market. The herbs are from our garden.

The tomatoes are scooped out and have a large pinch of herbs and salt and pepper in them. We used a cupcake pan so the tomatoes would keep their shape. Take care when you remove them from the pan. Let them cool first.

The tomatoes are scooped out and have a large pinch of herbs and salt and pepper in them. We used a cupcake pan so the tomatoes would keep their shape. Take care when you remove them from the pan. They have a tendency to want to collapse and fall apart. Let them cool first.

Even being careful while removing them from the pan, they tended to "fall apart". But still deliciously different for breakfast.

Even being careful while removing them from the pan, they tended to “fall apart”. But still deliciously different for breakfast.

Here is the recipe –

Eggs Baked in Tomatoes

Adapted From: Eggs Baked in Tomatoes | Recipes – PureWow
Robin Young, Boise, ID Servings: 3 Start to Finish: 45 minutes Prep: 20 minutes Cooking Time: 25 minutes
Ingredients:
2 T Olive Oil
6 med Tomatoes
6 lg Eggs
¼ c Whole Milk
¼ c grated Parmesan Cheese
Sea Salt and freshly ground Tellicherry Black Pepper
2 T chopped fresh Chives
1 T fresh Thyme leaves
2 t chiffonade fresh Basil
Directions:
1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with the olive oil, or a muffin tin.
2. Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes, including the liquid. (Reserve the insides and liquid and use them to make tomato sauce or salsa.) Be careful not to split the sides of the tomatoes.
3. Blend together the chopped chives, fresh thyme leaves and basil. Sprinkle the inside of the tomatoes with a large pinch of the herb blend and salt and pepper.
4. Arrange the tomato shells snugly in the prepared skillet or in a muffin tin. Again, be careful not to split the sides of the tomatoes. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
5. Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 18 to 25 minutes. Let cool 5 minutes and then garnish with a little more of the fresh herbs. Serve immediately.

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Breakfast and Dinner

21 Tuesday Jul 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Sourdough, Baking, Braising, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Capers, Captain's Shack, Dinner For Robin, Dinner With Robin, Eggs, Eggs Baked, Food Photos, Green Salad, Greens, Homemade Lox, Homemade Pasta, Local Farmers Markets, Local Harvests, Local Markets, Lox, Meadowlark Farms, Onion, Pasta, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Recipes, Recipes - Breakfast, Recipes - Dinner, Sea Scallops, Seafood, Shaved Fennel, Shaved Onion, Shell Fish, Sourdough Bread, Vegetables, What's For Dinner?

≈ 1 Comment

Tags

eggplant, fennel, fresh pasta, Scallops, squash


27Jan20015_1_Captains-Shack_Making-PastaFun times, again, in the kitchen! Fun making our own pasta, and better than some of the store bought “stuff”. Pasta dishes can take all forms and so can breakfast. Here we made two different breakfasts – two days – and a really good pasta dinner. Let’s look at breakfast first. Left-Click any of these photos to see enlarged.

Eggs in Pockets Spray cup cake pan. Shave - slice thin -potatoes and line cups. Bake off to lightly brown at 350 degrees F. Scramble several eggs and add whatever you want to the mix. Pour into cups. Bake at 350 degrees F until eggs are set. Remove from oven and cool. Remove Pockets aand serve.

Eggs in Pockets

Spray cup cake pan with Pam. Shave – slice thin -potatoes and line cups. Bake off to lightly brown at 350 degrees F. Scramble several eggs and add whatever you want to the mix. Pour into cups. Bake at 350 degrees F until eggs are set. Remove from oven and cool. Remove Pockets and serve.

Eggs in Potato Pockets Fresh Peaches and Blueberries

Eggs in Potato Pockets
Fresh Peaches and Blueberries

Lox and cream Cheese cream cheese, red lettuce, shaved onion,  capers, homemade lox

Homemade Lox and Cream Cheese
Acme Bake Shop Sourdough Bread, cream cheese, red lettuce, shaved red onion, sliced tomato, homemade lox, capers

Here is the recipe for Robin’s Homemade Lox. In the photo above, I added fennel fronds to the process in the refrigerator. You can add any herb you wish.

Homemade Pasta in White Wine Reduction  with braised squash, eggplant, shaved fennel, scallops

Homemade Pasta
in
White Wine Reduction
with
braised squash, eggplant, shaved fennel, scallops

Here is the recipe for the White Wine Reduction. This is really a wonderful and rich dinner. We do like to make our own pasta.

Baked Potato with Chives Braised Fresh Green Beans, Carrots and Roasted Peppers Green Salad with Fresh Tomatoes, Fennel and Celery Bacon Wrapped Beef Tenderloin with Bernaise Sauce

Baked Potato
with
Chives

Braised Fresh Green Beans, Carrots and Roasted Peppers

Fresh Green Salad
with
Fresh Tomatoes, Fennel and Celery

Bacon Wrapped Beef Tenderloin
with
Bearnaise Sauce

This was our dinner tonight

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Egg Souffle and Pastry Rolls

16 Tuesday Jun 2015

Posted by Bob and Robin in Bacon, Breakfast With Robin, Captain's Shack, Egg Souffle, Eggs, Eggs Baked, Food Photos, Greens, Ham, Idaho Greens, Interesting Information, Onion, Photos By: Bob Young, Phyllo Dough, Puff Pastry, Souffle, Special Information, Spinach, Vegetables, What's For Dinner?, Whats For Breakfast?

≈ Leave a comment

Tags

filo dough, phyllo dough, puff pastry, souffle


Robin-Bob-In-Kitchen_Looking-RightHere was a different, and challenging breakfast. First, make Cinnamon Rolls from puff pastry – I only had phyllo dough. Second, make some Egg Souffles in cupcake pans. Individual souffles. Really good.
So I asked Robin what the difference is between phyllo (filo) dough and puff pastry – they are two different doughs and the results will probably be different from what you are expecting. In searching out the more definitive answer, and most answers are the same, I found this from thekitchn.com,

Phyllo Dough
Phyllo (also spelled filo), which means “leaf” in Greek, is tissue-thin sheets of dough that have very little fat. Many popular Greek dishes, such as baklava and spanakopita, are made with phyllo dough. Phyllo dough can also make great edible serving cups for appetizers or desserts … The main thing to know about working with phyllo dough is to keep it from drying out. Keep the sheets covered with plastic wrap or a damp towel while you’re working, and don’t be discouraged if a sheet rips — just patch it back together and move on, it’ll bake up just fine! Don’t refreeze phyllo, as it will get brittle.
Puff Pastry
Puff pastry, called pâte feuilletée in French, is a type of laminated dough, which means chilled fat, usually butter, has been folded multiple times into the dough to create many alternating layers of butter and dough. When made and baked properly, it puffs up into lots of very flaky, airy layers … When working with puff pastry, you want to work quickly while it’s still cold and you want to handle it as little as possible to keep the layers from getting squished down together and producing a dense final result. Use sharp knives to cut straight down without sawing back and forth too if you need to cut or trim the dough.
Puff pastry can be used in both sweet and savory applications — use it for tarts, croissants, pastry pockets, or shaped into little appetizer cups. It’s definitely denser but sturdier than baked phyllo dough.
Can Puff Pastry and Phyllo Dough Be Used Interchangeably?
Due to the big differences in thickness, their ingredients, and how they’re made, you should not substitute phyllo dough for puff pastry or vice versa. They are very different pastries with differing textures, and recipes will turn out best if you use the correct one.

Here is our breakfast. Enjoy! We did.

Egg Souffles coming our of the oven. Baked at 375 degrees F for 20 minutes.

Egg Souffles

Coming our of the oven. Baked at 375 degrees F for 20 minutes.

Egg Souffle Cinnamon Raisin Pastries The pastries call for puff pastry, not phyllo. These flaked way too much and did not raise to fill the cupcake molds. I will make again and use puff pastry.

Egg Souffle
Cinnamon Raisin Pastries

The pastries call for puff pastry, not phyllo. These flaked way too much and did not raise to fill the cupcake molds. I will make again and use puff pastry. The souffles were made in the same size cupcake pan. Look at the difference in sizes.

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Potato Basket Eggs – Idaho Blossoms

14 Thursday May 2015

Posted by Bob and Robin in Acme Bake Shop, Acme Bake Shop Rye, Acme Bake Shop Sourdough, Acme Bakery, Boise Farmers Market, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Captain's Shack, Comfort Food, Eggs, Eggs Baked, Food Photos, Fruits, Ham and Cheese, Herbs and Spices, Idaho Potatoes, Local Farmers Markets, Meadowlark Farms, Photos By: Bob Young, Recipe By: Bob Young, Recipes, Recipes - Breakfast, Sourdough Bread, Whats For Breakfast?

≈ Leave a comment

Tags

potato baskets, ramekins


BobAndRobin_Nov2009_1_Pizzalchik_PhotoNo, it’s not Easter. But this is an interesting way to make eggs.
Idaho Blossoms – Put the egg mixture in a paper thin sliced potato basket and bake them for 45 minutes at 375 degrees F.
Be sure to butter the ramekin before you put the potato slices in and they will not stick.
I used 3 eggs per ramekin and added (all to taste) leaves of fresh thyme, chopped fresh chives, chopped ham and a mixed Mexican cheese. Salt and pepper. Bake them off in the oven in a shallow water bath and you’ve got a different breakfast.
Add some fresh fruit to the plate, and it has eye appeal. Here are some photos of what I did. Enjoy! Here might be a better recipe format to follow Idaho Blossoms Recipe. This recipe has also been corrected. Left-Click any of these photos to see them enlarged.

The potatoes are in the bowls and the bowls are filled.

The potatoes are in the ramekins and the ramekins are filled.

Close up of the bowls.

Close up of the filled ramekins.

Potato Basket Eggs Acme Bake Shop Toasted Sourdough  Fresh Fruit Compote

Idaho Blossoms
Acme Bake Shop Toasted Sourdough
Fresh Fruit Compote

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