quest for breakfast: goldenrod eggs

quite caloric (perfect for ry) and yummy

this breakfast is easy to whip up 

and looks pretty on the plate

Goldenrod Eggs

Rated: Submitted By: Richard Ramsey Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Servings: 2

"This is a dish my wife had to learn to make in her high school home economics class. I've adapted and renamed it. To me, it has no equal and brings to mind those special days of the '40's. --Richard, Ramsey Eugene, Oregon"

INGREDIENTS:

2 hard-cooked eggs 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon salt

1/8 teaspoon white pepper 1 cup milk 2 slices bread, toasted

DIRECTIONS:

1.	Cut eggs in half; remove yolks and set aside. Chop egg whites; set aside. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2.	Stir in egg whites; heat through. Pour over toast. Force egg yolks through a sieve to break into small pieces; sprinkle over sauce.

recipe via

flapjacks, pancakes, or waffles?

recently i have been reading more and more in my deceptively delicious book

there are definitely pros and cons to this way of cooking

but i think the pros outweigh the cons

i do love the idea of adding veggie and fruit purees to recipes

but it is a lot of extra work

im sure with a little planning and preparedness

it can become easier

 on a grocery trip i spotted these kodiak cakes

the marionberry syrup looked good too

marionberries remind me of my friend rachelle 

my first roomate- marionberries are her fave

so i decided to give them a try

glad i did 

i really love them

they taste wholesome

not sure how wholesome they actually are for me

but i loved the taste

maybe next time i will try slipping in some fruit puree in the batter

ry doesn't like waffles

gasp!

i know

when i found that out i was a little heartbroken

my dreams of owning a cute waffle-maker flew off into the distance

he says they are too drying for him

so pancakes and flapjacks are the answer

not sure the difference between the two

but they are more cake-like and have more moisture

but maybe in the future i will get a waffle-maker

not for ry

but for me and the kids

because hopefully no kid of mine will turn down yummy homemade waffles

what is your favorite?

pancakes, flapjacks, or waffles?

nigella says: breakfast bruschetta

"i never ever skip breakfast"

and 

"there is, for me, no bad way to eat bread." 

i have eaten the avocado bruschetta for breakfast

it is divine

my dad gave me a strange look

as if to say 

"really chloe? that for breakfast?"

of course dad!

i love a non-breakfast food for breakfast

a nice change from the usual 

recipe via

breakfast bruschetta

INGREDIENTS

• 
• 
• 

FOR THE TOMATO BRUSCHETTA

• 2 x 15ml tablespoons olive oil
• 2 thickly sliced short pieces sourdough or rustic toast
• 1 ripe tomato (approx. 100g), roughly chopped
• Salt and pepper to taste

FOR THE AVOCADO BRUSCHETTA

• 1 ripe avocado
• 2 teaspoons lime juice
• 4 thickly sliced short pieces sourdough or rustic toast
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley

METHOD

1. To make the tomato bruschetta: drizzle most of the olive oil over each piece of toast and top with the chopped tomatoes. Season with salt and pepper to taste, before drizzling the remaining few drops of oil on top, and you're done.
2. To make the avocado bruschetta: halve the avocado; scoop the flesh into a bowl, along with the lime juice, then mash roughly, using a fork, and season to taste. Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.

Serves: 3-6, depending on appet

cranberry muffins

guess what was hiding in the back corner of my freezer?

cranberries from last fall! 

i love love love cranberries

they freeze so well

not a bit of freezer-burn on em

the recipe i decided to try was cranberry millet muffins

via martha

they turned out so pretty

the cranberries were very tart but balanced nicely with the batter 

i actually left out the millet and substituted whole-wheat flour instead

still turned out great

but i am sure the millet adds a nice texture to the fluffy muffins

i love these jewel-studded muffins 

so  festive for this month (even though cranberries are more of a fall thing)

hope you will give them a try 

they make a yummy addition to breakfast 

score

the search for delicious & breakfast

the search for delicious a book ry and i read together last year

a story about a young boy named gaylen on his search for what delicious really means

it involves a mermaid, a funny queen, and beautiful words sewed together 

this book is the inspiration of my new blogging subject

let me tell you what my quest is

the search for delicious breakfast

i really dislike cooking breakfast

to me there are only a couple things i can make:

1. omelet

2. pancakes & waffles

3. bacon & eggs

4. cereal (does that one count?)

5. cream of wheat 

okay this is seriously an embarrassing list 

there are like 3 food groups there:

carbs, protein, and fat

are those even food groups?

my point is my new goal is to find new things to serve for breakfast 

one that i love to make recently?

butternut squash soup

strange i know, but its easy to eat in the morning

and wonderfully comforting

wish me luck on this