Category: Brunch/Breakfast

Enjoy a lazy Sunday and treat yourself to Migas

Enjoy a lazy Sunday and treat yourself to Migas

There are about as many versions of Migas as you can imagine. It’s basically scrambled eggs kicked up an infinite level, with chorizo (Mexican sausage), tomatoes, jalapeños, cheese, tortilla strips and salsa verde or salsa roja. My spouse first introduced me to Migas when we lived in Forth Worth, Texas. It’s one of those dishes that has come to remind me of what Sundays are for, relaxing and enjoying the moment and yourself.

October 7, 2015 | 1 Comment More
Garlic whips adds texture and flavor to scrambled eggs

Garlic whips adds texture and flavor to scrambled eggs

Garlic and asparagus are two of my favorite foods. To me, garlic whips combine the best of both: a wonderful mild garlic flavor with the green herbaceous flavor and crunchy texture of asparagus. When the weather turns nice in the spring, start looking for garlic whips to make an appearance at farmers markets and local […]

April 24, 2015 | 1 Comment More
Turn leftover black beans and rice into breakfast treat

Turn leftover black beans and rice into breakfast treat

Let’s face it. We all face those miserly moments when faced with leftovers brought to the kitchen from the dinner table when we scrape and package leftover side dishes and main dishes into tupperware containers and place them into the fridge, vowing to finish them another day or find another use for them. But most […]

November 27, 2014 | 1 Comment More
Peach jam kissed with a touch of cinnamon

Peach jam kissed with a touch of cinnamon

I’ve always been intimidated by making jams and preserves. But my neighbors Matt and Brenda Russell make it seam so easy that anyone could do it. Even me.

August 31, 2014 | 0 Comments More
Goldie Lox and Four Friends - Soft Scrambled Eggs with Lox, Red Onion, Capers, Chives and Cream Cheese

Goldie Lox and Four Friends – Soft Scrambled Eggs with Lox, Red Onion, Capers, Chives and Cream Cheese

Goldie Lox and Four Friends – our little Goldie shuns her three bears and dresses up with four strong flavored condiments: Soft Scrambled Eggs with Lox, Red Onion, Capers, Chives and Cream Cheese

March 17, 2013 | 0 Comments More
My Last Date with Oeufs en Meurette ♥ An Affair to Remember

My Last Date with Oeufs en Meurette ♥ An Affair to Remember

Scandal in the valley! Indiscriminate crushes with vineyards here and yon! Wonton knowledge of a Seattle dish known to hang out near Pikes Place Market. Can Her Humpty Dumptyness be made whole again?

April 10, 2012 | 4 Comments More
Eggs Sardou with Cheese Grits

Eggs Sardou with Cheese Grits

“How do you like your eggs in the morning? Boiled or fried I’m satisfied as long as I get my kiss.” From a vintage Dean Martin recording.
Among all of their guises, I believe that poached eggs are the most seductive. Some chefs deep fry poached eggs to add texture to their soft exterior. Many more simply dress them up as stars on a menu than can be served from breakfast, through brunch all the way to a late night, post-theater dinner.

October 9, 2011 | 1 Comment More
A BLT Eggs Benedict

A BLT Eggs Benedict

BLT in CCCXLIX AD – The Romans were familiar with the bread, bacon and lettuce part of this famous quartet — even with the toasting of bread — but they would have to wait centuries before the Spaniards would deliver the tomatoes.

October 11, 2010 | 7 Comments More
Breakfast Pie

Breakfast Pie

An egg pie with a crust of hash browns and topped with tomatoes makes a quick and easy breakfast on a lazy Sunday. Kick it up a notch by serving it with some salsa on the side. Mimosas, anyone?

September 14, 2010 | 4 Comments More
Salmon Chanted Omelette — with Alaskan Sockeye Gravlax and Cream Cheese

Salmon Chanted Omelette — with Alaskan Sockeye Gravlax and Cream Cheese

The next time you’ve got company or are craving something a little different for breakfast, try making an omelette with some chopped shallots and chives in the beaten egg, and stuff the omelette with gravlax, cream cheese and capers. Yummy! Omelettes are so versatile. I’ve stuffed them with tater tots and sausage; tomatoes, bell peppers, bacon and cheese; crab and cocktail sauce; roasted peppers and beans. Heck. Be brave. Dream it up and just stuff it in an omelette and try it out. You may be surprised where your imagination leads your tastebuds!

August 16, 2010 | 0 Comments More
Breakfast for Supper - Migas!

Breakfast for Supper – Migas!

Austin, Texas is the self-proclaimed Migas Capital of the Southwest and is certainly deserving. I have warm memories of lingering over a brunch of migas and aguas frescas with many of my dear friends in Austin, and I depend on them to lead me to the best table there. Well, I’m not in Austin, so I’ll just crank up my Oregonian Tex-Mex mojo.

July 29, 2010 | 0 Comments More
Huevos Benedictinos and a Bloody Maria for Barbara

Huevos Benedictinos and a Bloody Maria for Barbara

Memories of Barbara’s food haunts me from time to time. She once made a shrimp creole that was absolutely one of the best things I have ever eaten. She was using a recipe this time, one from Paul Prudhomme’s Louisiana Kitchen. It involved making a seafood stock with the heads and shells of the shrimp. I took a whiff and doubted its benefit in the recipe. To me, it had an offensive smell. Now Barbara was doubtful. Her husband, Jimmy, said to use it anyway. Lucky for us that she followed his advice. It was memorable. And, after all, who am I to doubt a Paul Prudhomme recipe … or Barbara?

June 7, 2010 | 4 Comments More
Sunday Treat — Soft-scrambled Eggs with Wild Mushrooms

Sunday Treat — Soft-scrambled Eggs with Wild Mushrooms

Saturdays are usually a busy day around the house. Shopping, chores, many times I have to work. So Sundays tend to be a little bit more laid back. After spending the day at work, I casually mentioned at the dinner table on Saturday night that I was going to make brunch for us on Sunday. No sooner had I said it than Charles and Mom started asking what I was going to make. Something special, I replied — soft-scrambled eggs with wild mushrooms.

May 23, 2010 | 0 Comments More
Poached Eggs on Toast with Pinot Noir Sauce or Oeufs en Meurette

Poached Eggs on Toast with Pinot Noir Sauce or Oeufs en Meurette

“Two poached eggs served on garlic croutons with pearl onions, bacon and champignons in a red wine and foie gras sauce served with pommes frîtes,” read the menu at Café Campagne in Seattle. This was the first of multiple seductions to lure me to the Pacific Northwest. As seductions go, it was tasty and I wanted more.

April 22, 2010 | 5 Comments More
Wake up to Dungeness Eggs Benedict and you won't feel crabby all day

Wake up to Dungeness Eggs Benedict and you won’t feel crabby all day

I looked at the pile of crab meat that was left over from the enchiladas our good friend and dinner guest Steve Martin was helping me assemble, and was wondering what to do with it when he suggested, “Why not Dungeness Crab Eggs Benedict?” I hadn’t ever thought of having crab for breakfast before, but […]

February 22, 2010 | 3 Comments More