10/12/14
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eggs with thyme, mushrooms, leeks and parmesan

I sure love eggs.  And I know I’ve said it many, many times before and it still holds true.

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Guess who else loves eggs?  Corey from Learning Patience. (Psssst!  She’s my Secret Recipe Club pick of the month!)  In fact, when she started out a post by saying “Eggs are one of my favorite foods,” I knew we could be friends.  Eggs are like wine or chocolate… it would be a sad life without them.   So once I read her egg post, I knew I had to make the recipe she shared for eggs with thyme, mushrooms, leeks and parmesan.  Sound delicious right?  It was was.  Normally I go for my standard and rather hurried plain egg scramble with avocado toast and fruit, but by adding just a few more ingredients it made breakfast feel so fancy.  And there’s wine in it as well… so yeah better and fancier.

I’ve shared the recipe below with no real modifications other than increasing the amount of eggs and ingredients since 3 of us ate them.  And be sure to check out Corey’s siteread her story, peruse her awesome list of recipes and watch her fun life.  You can tell she loves it.  Thanks SRC for sharing such a fun blog with me!

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Eggs with Thyme, Mushrooms, Leeks and Parmesan
Serves 3

Recipe from here

Ingredients

  • 1-2 tbsp butter
  • 6 eggs
  • 4 large mushrooms, diced
  • 1 green onion, diced
  • 1 large leek (cut length wise, then across)
  • 1 sprig of fresh thyme, pulled of the stem
  • splash of sauvignon blanc
  • sea salt & pepper
  • a couple shavings of Parmesan

 Directions

  1. Heat a pan to medium heat and add 1-2 tbsp butter.  Once the pan is heated and butter melted add the green onion, leek, mushrooms and thyme to the pan.  Saute for 5-6 minutes, until the veggies are soft.
  2. Add a splash of white wine and allow to simmer for a few minutes.
  3. Add the eggs plus a pinch of sea salt and pepper to the pan.  Stir to scramble the eggs.
  4. Once the eggs are just about done, turn off the pan, add the Parmesan ontop and cover for a minute.
  5. Serve and enjoy!

Do you love eggs?  What is your favorite way to prepare them?

Heather

01/22/14
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banana custard oats how-to

I had a realization.  I talk about my favorite banana custard oats breakfast all the time, yet it’s not here to link to.  The horror!  Truth is, I’ve been having a tough time sharing breakfast recipes, mainly because it’s still super dark outside when I’m making and eating it in those wee early morning hours.  Pictures don’t look good, but oh well, it’s too good not to share!

Here is my all time favorite breakfast.  I’ve been eating it for a couple years now and still don’t tire of it!

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Banana Custard Oats

Serves 1 (you can easily double or triple the recipe with great success)

Ingredients

  • 1/2 cup rolled oats
  • 1 1/4 cups water
  • 1 yellow – ripe banana (at least not green – it won’t taste as good)
  • 1 egg
  • optional but highly recommended: natural peanut butter (best topping in my opinion!)

Directions

  1. Add the oats, water and banana to a small pot.  Turn the heat to medium and allow to cook.  Whisk every few minutes until the banana begins to break down and the oats look almost cooked through.
  2. Add the egg in and whisk-whisk-whisk!  You can turn the heat up a little bit now if you’d like.  Keep whisking until you have a little bit of boiling (it will look more like popping since it’s so thick) and it looks custard like.
  3. Pour into a bowl and top with your favorite topping (AKA peanut butter).

And to make it easier, here are the step by step pictures + some variations I adapt to sometimes.  This is a double batch pictured below.

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Add the oats, water and banana to a small pot.  Turn the heat to medium and allow to cook.

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Whisk every few minutes until the banana begins to break down and the oats look almost cooked through.

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Add the egg in and whisk-whisk-whisk!  You can turn the heat up a little bit now if you’d like.

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Keep whisking until you have a little bit of boiling (it will look more like popping since it’s so thick) and it looks custard like.

Variations

  • For a super filling breakfast, add in 2 eggs
  • To lighten it up a bit but add more volume, go for 2 egg whites instead of the egg
  • Adding in 1-2 tbsp cocoa powder will take this breakfast to a healthy and delicious dessert like treat, especially with the PB
  • Quicker cooking oats will make the whole cooking process faster
  • You can add the same banana and egg additions to really any breakfast grain, but of course, oats are my favorite

If Jacob liked banana flavor as much as I do, I think he’d love this too, but he doesn’t.  He is missing out!  At least I have one person in the house who enjoys it as much as I do!

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We get quite excited about breakfast.  When I make the double batch, I put Hunter’s bowl into the fridge to cool (or freezer if he’s already awake), which thickens it up even more making toddler oatmeal eating less messy.

I’ll usually give him servings in another bowl because I don’t quite trust him with a gigantic bowl of oats.  That morning we split an orange too and this was all that he had left in his bowl.

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This boy eats as much breakfast as I do!  Except I always finish mine. :)

Now you know my all time favorite breakfast (and can turn it into yours too).  Tell me, what’s your go-to-never-tire-of breakast?

Heather

11/16/12
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chili-egg puff

It’s no secret I’m an egg lover. Currently we’re down to 2 eggs left in the fridge. That’s just too few in this house. Must-go-to-the-store-asap.

This dish I’m about to share with you is egg heavy, and a.m.a.z.i.n.g. Jacob and I first had it at his grandma’s house. We then ate it again the following weekend. I couldn’t get the recipe from her fast enough!

It may not look like much, but this chili-egg puff melts in your mouth. It’s basically lots of eggs, cheese and cottage cheese. A little bit of green chilies add a touch of heat, but nothing too dramatic. I can’t handle much heat and it was just right for me.

Not only is it the most amazing egg casserole (really!), it’s crazy simple to make. I threw it together in just a few minutes (grating the cheese takes the longest). You bake it, let it sit and bam you’ve got a chili-egg puff to feed a crowd. A good idea for the day after thanksgiving if you are cooking breakfast for a lot of people.

Hope you enjoy this recipe as much as we have!

Chili-Egg Puff
serves 10-12

very slightly adapted from Grandma Bernice

Ingredients

  • 10 eggs
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 pint (16oz.) small curd cottage cheese
  • 3/4 lb jack cheese, shredded
  • 1/4 cup butter, melted
  • 2 cans (4 oz cans) diced green chilies, drained

Directions

  1. Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, jack cheese and melted butter, blending smoothly. Stir in the chilies.
  2. Pour mixture into a well-buttered 9×13 baking dish. Bake at 350 degrees for 35 minutes, or center appears firm.
  3. Allow to cool for at least 15 minutes before serving.

Blog updates

I was informed that my posts are no longer coming through via email. When my blog was down a week or so ago something with that must have gotten messed up as well. I will be sending out an email to all that were subscribed once I get the problem figured out. Hopefully soon!

My old blog, Get Healthy with Heather, is expired and gone from the world of the internet. I still have tons of links going back to that site I need to redirect. If you are looking for an old recipe and can’t find it, or it takes you back to the old site, just shoot me an email or leave a comment and I’ll get you the link. Lots of things to fix up over here.

Happy Friday!

Heather