Tag Archives: eggs

Poached Eggs with Roasted Asparagus and Thyme-Garlic Potatoes

28 Mar

Poached-Eggs-Roasted-Asparagus-Thyme-Garlic-Potatoes-View

We had brinner again last night. Although, this seemed more like a schnazzy dinner to me. I had something else planned but had an epiphany while running, and rearranged my dinner plan to make this. Luckily, it did not disappoint! I could have eaten the entire pan of potatoes!

Poached-Eggs-Roasted-Asparagus-Thyme-Garlic Potatoes-Front

Ingredients:
5 yukon gold potatoes, washed and cubed
1 tbsp fresh thyme
3 cloves garlic, mashed (I used a garlic press)
12 asparagus spears, bottoms trimmed
4 eggs
3 tbsp olive oil
1 tbsp butter
salt and pepper to taste

Directions:

  1. Preheat the oven to 350o. Place the asparagus in a baking dish, drizzle with 1 tablespoon of olive oil and toss to coat. Roast in the oven until tender, about 20 minutes.
  2. Combine the cubed potatoes, 2 tbsp olive oil, garlic, thyme, salt and pepper in a large bowl and combine until the potatoes are coated with oil and spices.
  3. Heat the butter in a large pan over medium heat, add the potatoes and cook until golden brown on all sides.
  4. Add the eggs to an egg poacher and cook until the eggs are just tender.

As always, enjoy!

Poached-Eggs-Roasted-Asparagus-Thyme-Garlic-Potatoes-Side

Crustless Rainbow Chard, Leek and Tarragon Quiche

13 Mar

Quiche-Side

It is entirely possible that I’ve never had quiche until last night. I spent our entire meal racking my brain trying to figure out if I had ever had quiche before. I couldn’t recall ever having had one. So, this was very exciting for me! I’ll be honest, Michael wasn’t a fan. However, I learned after the fact that he’s not really a “quiche man” as he called it. I, on the other hand, am totally a quiche woman. I thought it was very yummy and will most likely be eating the leftovers for days to come!

Quiche-Top

Ingredients:
Variations to this Crustless Leek, Greens and Herb Quiche recipe
2 leeks, green and white portions halved and sliced
2 cups rainbow chard, cut into ribbons and stems sliced thinly
1 tbsp olive oil
5 eggs
1/4 tsp nutmeg
1 tbsp tarragon, chopped
1/4 cup shredded monterey jack cheese
salt and pepper to taste

Directions:

  1. Preheat oven to 350o and grease a 9″ pie dish.
  2. Heat olive oil in a skillet over medium heat. Saute the leeks and chard until the leeks are slightly golden brown. Remove from heat.
  3. Whisk eggs in a large bowl. Stir in the tarragon, nutmeg, cheese, salt, and pepper.
  4. Stir the chard-leek mixture into the eggs and pour into the pie dish.
  5. Bake for 30 minutes or until the eggs are set up.
  6. Cool for 10 minutes before serving.
  7. As always, enjoy!