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The Salty Table

eggs

Asparagus and Arugula Breakfast Salad

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Just looking at this makes me want to run down into my kitchen and make myself this salad right now. It was that good. And simple. While I’m calling this a breakfast salad it’s wonderful anytime-breakfst, brunch, lunch, dinner, and any other time you want to eat something fresh, simple, and hella nutritious.

This preparation is so simple I’d rather call it an assembly than a recipe. So here goes;

Ingredients:

Arugula

Lemon vinaigrette (simply mix some zest and the juice from half a lemon with olive oil, a bit of garlic powder, and salt and pepper to taste. You can further simply this by squeezing some lemon over the arugula, drizzling on a bit of olive oil and sprinkling on some kosher-or other coarse-salt and pepper.)

Asparagus

Yolks of two hard boiled eggs*

Assembly:
Preheat oven to 425. Trim and wash your asparagus. place on sheet pan, drizzle and toss with olive oil and salt. Roast for 5-7 minutes (depending on thickness) While the asparagus cooks, place arugula on a plate, drizzle with vinaigrette. Place asparagus on top of arugula. Top with yolks. Take a bite. Smile.

*If you don’t have a favorite hard boiled egg recipe that yields beautiful bright yellow yolks, here’s one I use that has been fool-proof. Place eggs in a pot and cover with cold water. Bring to a boil. Turn off heat and cover eggs for 10 minutes. At 10 minutes, drain and run cold water over eggs, leaving them sit in cold water for a few minutes. Dry them and store them in a bowl in the fridge. Viola’.

As life gets busier and busier with two small boys and a new business, I am loving these recipes that I like to call “assemblies.” Look for more and more of these showing up here. There may even be a cookbook dedicated to them in the works.

Next Monday, Monday Coffee Break returns (my “best of” for foodies) with a  rundown of my new favorite cookbook finds. One of my favorite things to do in the Winter months is to hunker down with copious amounts of cookbooks and hunt for new recipes and flavor ideas.(newly discovered: the library has a ton of amazing cookbooks!)

See you then!

 

 

Mini Egg and Cheddar Baskets

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egg and cheddar baskets

Ok guys, let’s talk about breakfast. Supposedly it is the most important meal of the day. On this point I have to beg to differ. Well, wait. From a nutritional standpoint, I’ll agree. However, from a “this meal contains many recipes that I love to eat” perspective, I have to give it a rating of meh, at best. let me backtrack a bit here and explain myself.

Now, I realize that breakfast can contain many delicious items. Items that contain bacon and cheese and things like hollandaise sauce. BUT, when actual morning, AKA breakfast time, arrives, who has time to make or eat these delicious items. Not I. And so it is cereal or bagels for the rest of us. And I am left just dreaming of dinner.

Then something happened…I found this recipe for mini egg and cheddar cups. In one swoop, convenience and scrumptious-ness met and had a baby. And that baby was named Mini Egg and Cheddar Cups. Feel free to call these babies whatever you like, Bob, Jane, Suzy, Rebekah {oh I’m Flattered!}. Just know this: whatever you call them, they will surely be delicious.

Ingredients

Muffin pan

1 container of refrigerated crescent rolls (you can also use biscuits, but I found the crescents to be a bit thinner and not as heavy)

6 Eggs

1/2 cup shredded cheddar cheese

2 tbsp milk

2 tbsp minced chives

1/2 tsp salt

1/4 tsp pepper

Pre-heat oven to 400 (or temperature listed on dough instructions if it differs)

Press dough into muffin pan cups.

Sprinkle about a tablespoon of cheddar in the bottom of each cup.

In a bowl, mix eggs, milk, chives, salt and pepper. Pour mixture into cups until they are about 3/4 full. Don’t overfill or they will overflow (Just in case, the first time you make these put a baking sheet on the rack underneath the muffin tin to act as a catch in case they do overflow. Then adjust to a little less egg mixture next time. They are still delish either way.)

Pop into the oven for about 11-12 minutes, or until the eggs are just set.

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And viola! A delicious breakfast that is super simple to make. These are also great with a little cooked bacon or ham added to the egg mixture. But if you want to keep it simple, they are great as is.

I hope this recipe brightens your morning!

Stop by on Monday for Coffee Break. want a hint at the features? This week’s “best of” beauties are kind of…small.

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