eggs

The Ultimate Breakfast Sandwich

Leah Short — Fri, 18 Jan 2019 16:08:48 +0000

Y’all. This sandwich. The Ultimate Breakfast Sandwich. I don’t know where to begin other than telling you to read the recipe, go to the grocery store, and make the garlic butter tomato sauce so you have all the ingredients for the best breakfast of your life tomorrow morning. I’m not exaggerating. I chose this for our breakfast on Christmas day and it did not disappoint. It’s decadent, over the top, and you will have to practice the most self-control to not make it every day after. It’s THAT good!

On Christmas day I wanted something different than the popular cinnamon rolls, and I really wanted something savory. After reading through tons of savory casseroles that weren’t quite what I was looking for, I remembered this sandwich I had pinned over a year ago. I’m so mad that it took me this long to make it, but thankfully Pinterest did its job and when I was scrolling through, I knew this would be THE breakfast. Shout out to Pinch of Yum for the recipe!

First, you’ll want to make the garlic butter tomato sauce. It takes the longest and stores in the fridge, so make that the night before and have it ready. One thing to note, the full recipe calls for two tablespoons of balsamic vinegar and we found that to be too strong. I recommend using only one tablespoon.

The next morning, you’re ready to cook the eggs and assemble. Start with toasted, buttery croissants and add a slice of pepperjack cheese while the croissants are still warm, so it starts to melt. On the other half of the croissant, add smashed avocado. Guacamole would work well here, too. On top of the cheese side, schmear a good helping of the garlic butter tomato sauce. It’s better if it’s dripping everywhere. On top of that, you’ll want to add scrambled eggs. If you want a truly messy, sop-worthy sandwich, runny eggs would be amazing here. On top of the eggs, add your super crispy bacon. Put the other slice with avocado on top and BAM! Best. Breakfast. Ever.

For the full Ultimate Breakfast Sandwich recipe, visit Pinch of Yum. Please come back and let me know if you made the sandwich in the comments. We can gush over the best breakfast together.

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Grab & Go Breakfast Wraps

Leah Short — Sat, 04 Jun 2016 01:12:21 +0000

These days I’m all into meal planning and prepping. The weekend (especially Sunday) is my time to get everything together so I can do as little as possible when it comes to meals during the week. I get up super early for work and the last thing I’m going to do is get up even earlier to cook. Enter Grab & Go Breakfast Wraps. I can make five of these for the work week on Sunday and I literally grab and go. Seconds devoted to getting breakfast together.

This wrap is pretty simple, but what I like is you can change the meat and cheese if you want more variety. I tend to eat the same thing through the week, but by the next week, I like to change things up. My favorite version of this wrap is a hard-boiled egg with ham, dill havarti, and spinach. That’s it. No condiment, no fancy spread, no frills…but easy!

This is not an original recipe (although I added the spinach and dill havarti) but I can’t remember where the inspiration came from and asking Google was no help. So whoever you are out there, thank you for the hard-boiled egg + ham + cheese inspiration!

Important note: I make these for the entire work week and they pretty much stay tasty through day five. However, you’ll notice the havarti will soften more due to the water content in the ham the older the wrap is. I didn’t mind it, but just a heads up. Other meat / cheese combos may or may not do this.

Yield: 5 wraps

Grab & Go Breakfast Wraps

Ingredients:

5 wheat tortillas (I like La Tortilla Factory)
2 1/2 cups spinach leaves (about 1/2 cup per wrap or the amount you prefer)
5 slices low-sodium ham
5 slices dill havarti
5 hard-boiled eggs, sliced

Directions:

1. To make each wrap, layer the tortilla with spinach leaves, overlapping if necessary.

2. Top spinach leaves with a slice of havarti, followed by a slice of ham.

3. Add slices of hard-boiled eggs on top of ham.

4. Roll wrap and secure by wrapping in plastic wrap. Store in the refrigerator for no more than 5 days.

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Avocado Egg Salad featuring PeakFection Guacamole

Leah Short — Tue, 14 Oct 2014 22:53:02 +0000

I’ve been a big fan of avocado for a long time. You can’t beat its creamy consistency and flavor, not to mention its health benefits and versatility. What I have trouble with is buying avocados. I’m the worst at picking them out. They either aren’t ripe enough when I’m ready or I wait too long and have to throw them out. I’ve tried subbing prepared guacamole in the past with no luck. Gross consistency (too thin) and no flavor. I was skeptical when I received a sample of PeakFection Guacamole from Kroger recently because I just knew I wouldn’t like it. Wrong! This stuff has changed my cooking life.

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Poached Egg over Polenta with Olive-Herb Pesto

Leah Short — Thu, 14 Aug 2014 12:38:41 +0000

Runny egg. Cheesy polenta. Salty olives. I should just end this post after those six words. I can’t even begin to tell you how hard it was to photograph this Poached Egg over Polenta with Olive-Herb Pesto without drooling all over it or my camera. I mean it was painful. Food bloggers always joke about never being able to eat a hot meal and gosh if it isn’t so true! Watching that yellow yolk ooze out over the creamy polenta almost did me in. You better believe I set my camera down (after a bajillion pics, amiright?!) and instantly grabbed a spoon. Heaven. Salty, creamy, cheesy, eggy heaven.

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Oatella Cookies and the Big 5

Leah Short — Thu, 07 Aug 2014 15:24:51 +0000

How excited are you about a recipe that uses an ENTIRE JAR of Nutella! Got your attention, right?! These Oatella Cookies are a beautiful marriage between oatmeal cookies and Nutella. They are so much more than oatmeal meets chocolate-hazelnut goodness though. They may not look too enticing, but they hit you in all the senses in one bite. You’ve got oatmeal, Nutella, then a hint of cinnamon, and a salty aftertaste. The cookies spread when baking, so you get a nice crispy outside and a thin, chewy center. I love everything about these cookies and am so happy they turned out fabulously because today I’m celebrating FIVE YEARS of blogging! Happy 5th blogiversary to So, How’s It Taste!

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Sausage, Egg, Cheese, & Hash Brown Muffins

Leah Short — Thu, 26 Jun 2014 11:20:15 +0000

Last weekend I was invited to a birthday brunch and needed to bring something to share. After seeing the list was sweet-heavy on what everyone else was bringing, I decided on something savory. I wanted it to be portable, easy to make, and in individual servings (easier to photograph since I wouldn’t be taking pics at the party). It was surprisingly hard to find all of these requirements in one dish, plus add that the birthday girl doesn’t like peppers or onions. I succeeded with Sausage, Egg, Cheese, & Hash Brown Muffins! Individual servings of what you’d find in a typical breakfast casserole and easily adaptable to different tastes.

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Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting

Leah Short — Thu, 12 Jun 2014 12:00:13 +0000

Longest name for a dessert ever, right? I saw Giada De Laurentiis make these cupcakes on her show recently and instantly knew I’d found the perfect dessert for my coworker’s birthday. He’s a big lemon lover (see the cupcakes I made him last year) and I just had to taste that frosting. Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting blew my mind! So much so, that I may or may not have eaten five the night I baked them. Oops!

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Corn Frittata

Leah Short — Mon, 02 Jun 2014 14:16:43 +0000

It never ceases to amaze me how you can spend hours in the kitchen prepping a dish or you can spend minutes, and both come out tasting fantastic. Funny how food works that way. Luckily this Corn Frittata is the latter. It’s a breeze to put together and takes no time to cook. If you’re a corn lover, you’re going to enjoy this one. We used to have a joke at my mom’s house when asked “what do you want with it?” that the answer was always corn. She always has a bag of frozen corn in the freezer and guess what? So do I. The recipe calls for fresh corn and certainly go that route if you like, but frozen corn works just as well.

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Shakshuka

Leah Short — Mon, 16 Sep 2013 13:03:44 +0000

So what the heck is Shakshuka, you ask? It’s an Israeli dish of eggs cooked in a tomato sauce or maybe you’ve heard of Eggs in Purgatory. You all know how much I cannot resist a meal topped with a delicious runny egg, so when I saw this in my latest issue of Cooking Light, I had to make it the very next day. I was mostly intrigued because at 305 calories per serving, it included 1/2 cup of rice, 1 cup of the sauce, 1 egg, and some feta. That’s quite a lot of food!

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Hard Apple Cider Croque Monsieur

Leah Short — Fri, 26 Jul 2013 12:45:46 +0000

I’m really excited to share this recipe for Hard Apple Cider Croque Monsieur. I have no idea what made this pop into my head as a good way to cook with Crispin Cider, but I’m glad it did. I’m madly in love with the Croque Monsieur/Croque Madame sandwich. It’s a fancy ham and cheese that’s grilled and then topped with a decadent cheese sauce. The madame version also gets topped with a runny egg. Be still my beating heart! I wanted to take this showstopper to another level and thought apples would pair perfectly with the Gruyere and ham. I’m happy to report it worked!

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