Huevos Rancheros

Huevos Rancheros
Serves 1
Huevos rancheros make for a spicy start to the day. This delicious dish has a Mexican flair and will give you a healthy kick start to your morning. If you’re craving something tasty and exotic for breakfast, here’s how you can make delicious huevos rancheros for one. The minimal clean-up involved is an added bonus.
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Prep Time
5 min
Cook Time
10 min
Total Time
45 min
Prep Time
5 min
Cook Time
10 min
Total Time
45 min
Ingredients
  1. Olive Oil
  2. 2 corn tortillas
  3. 2 large eggs
  4. 1 cup jarred salsa
  5. 1/2 cubed avocado
  6. 1/2 cup fresh tomatoes
  7. 1/4 cup “Mexican blend” shredded cheese or cotija cheese
  8. Hot sauce
Instructions
  1. Heat your oil in the pan.
  2. Cook your eggs how you like them.
  3. Temporarily transfer the eggs to a plate.
  4. Heat up the corn tortillas in the pan.
  5. Sprinkle your cheese of choice onto the tortillas.
  6. Spoon some salsa of your choice on top of the melted cheese.
  7. Place your eggs on top of the salsa.
  8. Spoon some more salsa on top of the egg, and sprinkle on some more cheese.
  9. Transfer your tortilla with the egg on top to a plate.
  10. Garnish your huevos rancheros with the avocado cubes, tomatoes, and hot sauce.
Rosemary Farm http://www.rosemaryfarm.com/

Chicken Soup with Poached Eggs Recipe

Chicken Soup with Poached Eggs Recipe
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Ingredients
  1. 4 cups chicken stock (homemade is best!)
  2. 120 grams dried maltagliati or broken up lasagna sheets
  3. 2 cups arugula
  4. 1 cup shredded chicken reserved from stock preparation
  5. 2 eggs
  6. ¼ cup grated Parmigiano-Reggiano
  7. ¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy
  8. Fruity extra virgin olive oil for drizzling
  9. Salt and pepper
Instructions
  1. Bring stock to a simmer in a medium saucepan. Season to taste.
  2. Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.
  3. Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.
  4. After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated Parmigiano-Reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil.
Rosemary Farm http://www.rosemaryfarm.com/

Freezer-Friendly Bagel Bombs

Freezer-Friendly Bagel Bombs
Serves 8
Ham, egg, and melted cheese stuffed everything bagels for breakfast every morning in just one minute and fifteen seconds, for only 240 calories.
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Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Ingredients
  1. 1 lb refrigerated pizza dough
  2. 10 egg whites (or 5 whole eggs)
  3. Salt and pepper, to taste
  4. 6 oz diced ham
  5. 4-8 oz shredded cheese
  6. 12 cups water
  7. 1 tablespoon honey
  8. Everything bagel seasoning, to taste
Instructions
  1. Divide the pizza dough into 8 even pieces and roll into balls. Cover with a kitchen towel and allow to rise for 20 minutes.
  2. While you wait for the dough to rise, scramble the eggs in a nonstick pan over medium heat, seasoning with salt and pepper, to taste. Set aside and let cool.
  3. Preheat the oven to 425 degrees F. Line a nonstick baking sheet with parchment paper.
  4. Gently flatten the dough balls with your palm, and top with the eggs, diced ham, and shredded cheddar cheese. Pull the sides of the dough up and around the filling, pinching to seal. Pull up the perpendicular sides and pinch. Continue until the filling is completely covered and dough is sealed. Place, seam-side down, on the prepared baking sheet and cover with a kitchen towel. Let sit for 15 minutes.
  5. Fill a large pot with 12 cups of water and bring to a gentle boil. Mix in 1 tablespoon honey. Place half of the bagel bundles into the boiling water for 1 minute, turning once halfway through. Remove from the boiling water with a slotted spoon and transfer to the prepared baking sheet. Repeat with the second half of the bagels.
  6. Sprinkle the bagels with everything bagel seasoning and then bake until golden brown and cooked through, about 25-30 minutes. Serve warm, or let cool to room temperature, wrap individually, and freeze for future use.
Notes
  1. To make the everything bagel seasoning, combine equal parts poppy seeds, sesame seeds, dried garlic flakes, dried onion flakes, and kosher salt.
  2. To reheat after freezing, wrap the frozen Bagel Bomb in a paper towel and microwave on high for 1 minute and 15 seconds or until warmed through.
Rosemary Farm http://www.rosemaryfarm.com/

Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus

Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus
Yields 18
Never have you ever had deviled eggs like this before.
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Ingredients
  1. 2 heads garlic
  2. 18 large eggs
  3. 10 slices thick-cut bacon
  4. 10 asparagus spears, woody stems removed
  5. 1 pinch each of salt, pepper and garlic powder
  6. 1/2 cup mayonnaise
  7. 1/4 cup plain greek yogurt (full fat!)
  8. 1 1/2 tablespoons dijon mustard
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 2 ounces blue cheese, crumbled
  12. 1/2 teaspoon smoked paprika
  13. 2 tablespoons fresh chives
Instructions
  1. Preheat the oven to 350 degrees F. Slice the top off the heads of garlic and drizzle them with olive oil. Wrap them tightly in aluminum foil and place it in the oven to roast for 45 to 60 minutes. You want the cloves to be caramely and golden. Remove the garlic and unwrap it, allowing it to cool until you can touch it. You can do this a day or two ahead of time if you'd like!
  2. To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
  3. While the eggs are cooling, heat a large skillet over medium-low heat and cook the bacon until crisp and all the fat is rendered. Place the bacon on a paper towel to drain the grease. Keep 1 to 2 tablespoons of the grease in the skillet (reserve the rest!) and throw the asparagus in the skillet. Sprinkle it with salt, pepper and garlic powder. Cook for 5 minutes, just until slightly softened. Turn off the heat.
  4. After 30 minutes, peel the eggs and place them on a paper towel. Slice off a TINY piece of the fat bottom of the egg so it can "stand up." Slice off the upper 1/2 of the egg to reveal the yolk (occasionally you might have to slice off more or less, it just depends). Gently scoop the yolk out of each egg with a small spoon, fork or knife, trying not to destroy the white in the process. This can be difficult, so do it patiently and gently.
  5. Add the bacon slices to a food processor and pulse until it is in crumbles. It may stick together and be paste-like, which is fine because it will stick to the eggs better! Remove the bacon and place it in a bowl. Do NOT clean out the food processor! Add the egg yolks, mayo, yogurt, mustard, salt, pepper, and roasted garlic cloves (squeeze them out of the bulb) to the food processor. Add in a drizzle of reserved bacon grease if you have it, like 1 to 2 teaspoons. Blend until smooth and creamy and mousse-like. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites. Top the yolk mixture with a sprinkle of the crumbled bacon, pressing it gently to adhere. Add some blue cheese crumbs. Slice the asparagus in half if needed (you'll need to cut it to get 18 pieces and I recommend doing it AFTER cooking) and stick it down in the eggs. Sprinkle on smoked paprika! Sprinkle on chives! Serve it. Eat it. Done.
Rosemary Farm http://www.rosemaryfarm.com/

Mexican-style eggs benedict

Mexican-style eggs benedict
Serves 2
A spicy guacamole gives this version of eggs benedict a south-of-the-border twist
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Prep Time
8 min
Cook Time
10 min
Total Time
18 min
Prep Time
8 min
Cook Time
10 min
Total Time
18 min
Ingredients
  1. 1 avocado, peeled, de-stoned and sliced
  2. Juice of ¼ lime
  3. 1 red chilli, deseeded and finely chopped
  4. 1 spring onion, trimmed and thinly sliced
  5. 50 g diced chorizo by Sainsbury’s
  6. 1 tbsp white wine vinegar by Sainsbury’s
  7. 2 medium British free-range eggs by Sainsbury’s
  8. 1 white muffin by Sainsbury’s, halved
  9. 1 fresh tomato, thickly sliced
Instructions
  1. Make a chunky guacamole by roughly mashing together the avocado, lime juice, chilli and spring onion in a small bowl. Cover and set aside in the fridge.
  2. Heat a frying pan over a medium heat, add the chorizo and cook until crisp and browned. Remove the chorizo with a slotted spoon onto kitchen paper and set aside.
  3. Bring a pan of water to the boil over a high heat then reduce to a low simmer. Add the vinegar and gently break the eggs into the water. Cook for 2 minutes. Remove with a slotted spoon onto kitchen paper.
  4. Meanwhile, toast the muffin halves. Mix most of the cooked chorizo into the guacamole and spread over the muffin halves. Top with the sliced tomatoes and poached eggs. Scatter over the remaining chorizo and season with freshly ground black pepper.
Rosemary Farm http://www.rosemaryfarm.com/

Tom & Jerry

Tom & Jerry
Yields 10
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Total Time
10 min
Total Time
10 min
For the batter
  1. 2 large eggs, separated and at room temperature
  2. 2/3 cup granulated sugar
  3. 1 tablespoon plus 1 teaspoon blackstrap rum
  4. 1/4 teaspoon plus 1/8 teaspoon ground cinnamon
  5. 1/8 teaspoon ground allspice
  6. Pinch cream of tartar
For the punch
  1. 2 cups Cognac
  2. 1/4 cup plus 1 tablespoon aged Jamaican rum
  3. 3 cups hot whole milk
  4. 3 cups hot water
  5. Freshly grated cinnamon and nutmeg, for garnish
For the batter
  1. Place the egg yolks, sugar, rum, cinnamon, and allspice in a medium bowl and whisk until lightened in color and fluffy; set aside.
  2. Place the egg whites and cream of tartar in a second medium bowl and whisk until stiff peaks form. Fold half of the beaten egg whites into the egg yolk mixture until just combined, then add the remaining egg whites and fold until just combined and no white streaks remain.
For the punch
  1. When ready to serve, place the batter in a 3-quart punch or serving bowl. Slowly pour in the Cognac and rum and stir gently to combine, being careful not to deflate the batter. Slowly pour in the milk and water and stir gently to combine. Garnish with grated cinnamon and nutmeg and serve immediately.
Rosemary Farm http://www.rosemaryfarm.com/

Egg, Sausage & Cheddar Breakfast Bowl

Egg, Sausage & Cheddar Breakfast Bowl
Serves 1
A delicious breakfast bowl made in just minutes in the microwave! A convenient and mess-free breakfast – made in the microwave with just 5 ingredients!
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Cook Time
2 min
Total Time
2 min
Cook Time
2 min
Total Time
2 min
Ingredients
  1. 2 EGGs, beaten
  2. 2 Tbsp. milk
  3. 2 Tbsp. fully-cooked breakfast sausage crumbles or 1 fully-cooked breakfast sausage link or patty, chopped
  4. 1 Tbsp. finely shredded Cheddar cheese
Instructions
  1. BEAT egg and milk in 2-cup cereal bowl until blended. ADD sausage.
  2. MICROWAVE on HIGH 45 seconds; push cooked edges toward center. MICROWAVE until egg is almost set, about 45 to 60 seconds longer.
  3. TOP with cheese. SERVE immediately.
Notes
  1. Don't overcook. Eggs will continue to cook and firm up after removed from microwave.
  2. Microwave ovens vary. Cook time may need to be adjusted.
Rosemary Farm http://www.rosemaryfarm.com/

BBQ Chicken Cobb Salad

BBQ Chicken Cobb Salad
Yields 4
Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 slices bacon, diced
  2. 2 boneless, skinless thin-sliced chicken breasts
  3. Kosher salt and freshly ground black pepper, to taste
  4. 3 tablespoons BBQ sauce, or more, to taste
  5. 2 large eggs
  6. 6 cups chopped romaine lettuce
  7. 2 Roma tomatoes, diced
  8. 1 avocado, halved, seeded, peeled and diced
  9. 1 cup canned corn kernels, drained
  10. 1 cup canned black beans, drained and rinsed
  11. For the buttermilk ranch dressing
  12. 1/2 cup buttermilk
  13. 1/4 cup plain Greek yogurt
  14. 1/4 cup sour cream
  15. 1/2 teaspoon dried dill
  16. 1/2 teaspoon dried parsley
  17. 1/4 teaspoon garlic powder
  18. Kosher salt and freshly ground black pepper, to taste
Instructions
  1. To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  4. In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
  5. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  6. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn and beans.
  7. Serve immediately with buttermilk ranch dressing.
Notes
  1. Adapted from The Kitchn
Rosemary Farm http://www.rosemaryfarm.com/

California Eggs Benedict

California Eggs Benedict
Serves 2
If you enjoy some heat, but want some freshness, then this is the recipe for you. This recipe features layers of avocado and tomato and is drizzled with a creamy hollandaise that is kicked up with sriracha chili sauce.
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For the hollandaise sauce
  1. 12 tablespoons unsalted butter, room temperature
  2. 6 large egg yolks
  3. 1/2 cup boiling water
  4. 2 teaspoons fresh lemon juice
  5. Pinch black pepper
  6. 1/4 teaspoon garlic salt
  7. 1/4 teaspoon sea salt
  8. 1 teaspoon sriracha sauce, or to taste
For the eggs benedict
  1. 2 eggs, poached
  2. 2 English muffins, split, toasted and buttered
  3. 1 avocado, thinly sliced
  4. 1 large tomato, thinly sliced
  5. 1/2 cup Monterey Jack cheese, shredded (or whatever cheese you like)
  6. For garnish: Sea salt, green onions, black pepper
Instructions
  1. For the hollandaise sauce: In a heatproof bowl over a saucepan of barely simmering water set on medium heat, whisk the butter and egg yolks together until smooth.
  2. Very…very slowly, add the 1/2 cup boiling water to the mixture, whisking constantly. (You do not want the eggs to cook).
  3. Whisking constantly, heat the mixture until it is thickened and reads 160 degrees on your instant-read thermometer. (It took mine about 10 minutes or so).
  4. Remove the saucepan from the heat.
  5. Gently whisk in the lemon juice, black pepper, garlic salt, sea salt, and sriracha. Serve warm.
  6. To assemble the Eggs Benedict: Place the cheese on top of the toasted English muffin. Top with tomato, avocado, and poached egg. Lightly drizzle the hollandaise sauce over top. Garnish with fresh chives, salt, and pepper, if using.
Notes
  1. Hollandaise sauce adapted from Cook’s Illustrated.
Rosemary Farm http://www.rosemaryfarm.com/

Slow Cooker Bacon, Egg & Hashbrown Casserole

Slow Cooker Bacon, Egg & Hashbrown Casserole
Serves 8
Imagine fluffy eggs and hash brown potatoes studded with pieces of thick-cut bacon topped with cheddar cheese!
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Ingredients
  1. 20 ounce bag frozen, shredded hash browns (I used Trader Joe’s)
  2. 8 slices thick-cut bacon, cooked and coarsely chopped
  3. 8 ounces shredded cheddar cheese
  4. 6 green onions, sliced thin
  5. 12 eggs
  6. 1/2 cup milk
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper
  9. Cooking oil (to lightly coat slow cooker)
Instructions
  1. Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.
  2. In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, with or without hot sauce.
Rosemary Farm http://www.rosemaryfarm.com/