Eggs In Purgatory With Chorizo

These eggs in purgatory with chorizo make a great breakfast, brunch or even if you want breakfast for dinner. Eggs are gently poached in a slightly spicy red sauce made up of crushed tomatoes, onions garlic and other delightful herbs and spices. I added some Colombian chorizo to give this dish a nice added flavor and it makes it an even heartier meal. You can use Spanish chorizo if you prefer. Either one you choose, this dish is definitely soul satisfying. Don’t forget to serve some crusty bread to mop up all of that delicious sauce.

Here’s what you need to make your own:

*olive oil

*1 medium onion, chopped

*3 garlic cloves, minced

*1 LB Colombian or Spanish chorizo chopped into bite size pieces; These varieties of chorizo are precooked unlike the Mexican chorizo.

*1 28 oz. can crushed tomatoes

*1/2 tsp salt or more to taste

*1 tsp cumin or more to taste

*1 tsp. coriander or more to taste

*2 tsp. smoked paprika or more to taste

*1 tsp. chipotle chili powder or more to taste

*1/2 tsp red pepper flakes or more to taste

*1 1/2 tsp. dried oregano or more to taste

*2 tsp. dried cilantro or more to taste

*5 eggs

*parsley for garnish

Heat a large skillet to medium high heat and add a few tablespoons of olive oil to the pan. Add in the onions and garlic and cook while constantly stirring for about 1 minute. Add the chorizo and continue to cook, stirring often until the onions are soft and the chorizo start to brown. If the skillet gets too hot turn the heat down to medium.

Slowly pour in the crushed tomatoes and stir in the salt, cumin, coriander, paprika, chipotle powder, red pepper flakes, oregano and dried cilantro.

Turn down the heat and simmer for about 10 minutes stirring at least once. Taste the sauce and add any more of the herbs or spices if needed.

With a spoon, make a hole and crack the eggs into each hole.

Cover the skillet and cook on medium low for about 10 to 15 minutes until the eggs whites are set but the yolks are still a little runny. If you like your eggs firmer, cook a little longer.

Sprinkle with parsley and serve with a side of crusty bread.

Enjoy!

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Cheesy Egg In A Hole With Bacon

Egg in a hole. For some, including me, this brings back memories of childhood morning breakfasts. When I was a kid I would often spend some weekends at my grandmother house. She would always cook something mouthwatering for dinner and we’d have something tasty for dessert…something that she made more than likely, but in the morning my uncle Mac would make breakfast. It was never anything fancy, usually eggs, home fries…not the frozen kind (not that I don’t love the frozen kind.) and bacon. But sometimes he would make eggs in a hole. If you’re not familiar with it, it’s a hole cut out of buttered bread then placed in a pan. You crack an egg right into the hole where it cooks until the white of the egg is set, but the yolk is still runny. I remember thinking how did that egg stay in the hole? I was young back then mind you. There was something satisfying about cutting into that toasted bread and watching all of that yolky goodness spread like sunshine over the plate.

My hubby recently asked what an egg in a hole was, so of course I made him one. I decided to revamp it a bit later on. This version was definitely a hit. The bread is nicely buttered with the egg all nestled in it’s hole seasoned with salt and pepper, then crumbled crisp bacon and cheese is layered around the egg. It’s baked in the oven until the egg is cooked, but the yolk still spreads like sunshine and the cheese is melted in a cheesy layer with the crispy bacon waiting to make the taste buds swoon. Don’t your taste buds swoon with delight over bacon and cheese too?

Here’s what you need:

* sliced bread, any kind you prefer

*butter

*eggs; 1 egg per toast

*salt and pepper to taste

*bacon cooked and crumbled; I used 2 pieces per toast

*shredded cheese, any kind that you prefer; I used a cheddar and Monterey blend

*parsley or chives for garnish (optional)

Preheat oven to 400 °

Lightly spray a baking sheet with no stick spray.

Butter the bread. With a small drinking glass or a biscuit cutter, make a hole in the center of each bread slice.

Don’t toss out the circle that is cut from the hole, it makes great mini toast.

Crack an egg into the hole and season with salt and pepper to taste.

Add the bacon crumbles around the bread.

Then sprinkle the cheese over the bacon, but not covering the egg completely.

The first time I tried this, I covered the bread and the egg in cheese. The cheese was melted and everything looked great, but underneath the egg was still raw. Yes, It was not a pleasant experience since I had taken a big bite out of it. The cheese did not allow the egg to cook, but yet if I had cooked it longer, the cheese would have been too hard to eat, so I found that leaving the middle of the egg uncovered it cooked beautifully.

Bake for 5 minutes or until the cheese is melted, the whites of the egg is, set but the yolk is still runny.

If you prefer the yolk not so runny, cook a little longer.

Garnish with parsley or chives.

Serve while hot.

Enjoy!

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Cheesy Breakfast Skillet with Steak, Scrambled Eggs and Potatoes

This breakfast skillet came about from leftovers. Yes, I had leftover steak. Those that know me might find that impossible seeing that I’m a woman who loves her steak, but I cooked ribeyes for dinner and they were huge. So the next morning needless to say, I was still craving the last of that delicious steak along with some roasted potatoes that we had on the side.

This breakfast skillet is easy to make and you can make as many servings as you want. Or you can keep it all to yourself, I won’t tell. If you don’t have leftover steak or potatoes that’s ok, you can cook them separately and then follow the rest of the recipe. It may take a little more time, but it will be worth the wait. How can you resist tender steak with crispy potatoes all folded into fluffy eggs with a touch of hot sauce and gooey cheese all nestled together to make a delicious, satisfying breakfast.

Here’s what you need:

This serves 2 but you can double it to serve more.

*2 tsp canola oil

*any cut of steak cooked the way you like it; I used ribeye. I used some leftovers that I had, but 1 steak would make 2 to 3 servings depending on the size of the steak.

*Roasted potatoes; I used leftovers but you can use frozen diced potatoes. If using diced frozen potatoes cook according to package directions

*4 eggs; I used 2 eggs per person.

*hot sauce to taste

*salt and cracked pepper to taste

*1/3 cup of shredded cheese or more to taste; I used a combination of cheddar and Colby Jack

*fresh or dried parsley for garnish (optional)

Cut steak in to pieces; set aside

Heat a medium skillet to medium high heat and add the canola oil. Add in the potatoes and cook for about 2 minutes stirring frequently. If you are using frozen potatoes, cook according to package directions.

Add in the steak.

Continue cooking for another minute or until the steak is warm. Do not cook too long or the steak will over cook.

Turn the heat down to medium. In a bowl whisk together the eggs.

Pour the eggs into the pan over the steak and potatoes.

With a spatula, start folding the eggs on and around the steak and potatoes. Add salt and pepper to taste.

When the eggs begin to set, sprinkle on the cheese and the hot sauce.

Keep stirring the egg mixture until the eggs are no longer runny and are set, but still soft.

Place on to plates and sprinkle on the parsley and serve.

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Eggs in Purgatory Italian Style

Original Date: February 26 2020 Revised July 10 2021

If you love eggs nestled in some spicy, saucy goodness with Italian flavors, then this dish is for you. Don’t let the word spicy scare you, You can make this as hot or mild as you like. If my hubby were making this, I’d really feel like I was in purgatory because he loves food pretty spicy. I however, like it a little medium. This is simple to make and doesn’t require a lot of ingredients.

I usually make this when we want a breakfast type meal for dinner. We usually have quite a bit of that robust, insanely delicious sauce left after we’ve eaten all of the eggs so this makes a great breakfast treat the next morning. I just rewarm the sauce, fry a couple of sunny side up eggs and slide them on top. Pair it with a side of bacon and some crusty bread to soak up all of that lovely sauce.

Here’s what you will need:

* 2 Tbs olive oil or more for sautéing

*28 oz can of crushed tomatoes (for this I do try to get a good quality brand since this is the main ingredient that you’ll taste)

*14.5 oz can of diced tomatoes, drained

*1 onion, chopped

* 3 cloves of garlic

*1 1/2 tsp dried oregano or more to taste

*2 tsp. dried basil, or more to taste

*1/2 tsp, dried Thyme

*1 1/2 tsp paprika

*1/2 tsp. red pepper flakes ( I like to start out with 1/2 tsp and add more if I want later)

*1 tsp. salt

*1/4 cup grated parmesan

*parsley for garnish

Add oil to a large skillet and heat on medium high. When oil begins to shimmer add the onions.

Turn the heat down to medium and sauté until onions become tender.

Add oregano, basil, Thyme, paprika and red pepper flakes.

Stir and continue cooking for about a minute more.

Pour in the crushed and diced tomatoes.

Using a micro plane or a fine grater, grate the garlic into the sauce.

You can mince the garlic instead of grating it. I like this method for this recipe because for me it’s easier and I know there will not be any big hunks of garlic. If you do choose to use a micro plane, be careful not to cut your fingertips. I’m sure I have garlic permanently embedded in my fingers from all the times I have done this.

Simmer uncovered for 20 minutes.

Using a spoon, make indentations in the sauce. Place the eggs in the indentions, making sure to leave enough space in between each egg so they do not run together.

Cover and simmer for about 10 minutes or until whites are set but yolks are runny. Take the skillet off of the heat and sprinkle with Parmesan cheese and parsley.

Don’t forget the crusty bread.

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Skillet Potato and Bacon Breakfast Scramble

I love breakfast. Pancakes are great, but give me some eggs, fried potatoes and bacon….throw in a biscuit and I’m in heaven. This breakfast scramble meets all of those requirements and more. It has golden diced potatoes, crispy bacon, chives and some tasty Gruyere cheese all tossed together with some fluffy scrambled eggs. Not only does this make a hearty breakfast, but it’s easy as well and all done in one skillet.

Here’s what you need:

This is for one serving, but you can easily double it for more.

*2 eggs

*3/4 cups frozen diced potatoes; I did used these still frozen

*2TBS or more of canola oil

*2 slices of bacon

*salt and pepper to taste

*1/3 cup shredded Gruyere cheese or any other cheese you prefer

*2 tsp. dried chives or 1 TBS fresh chopped chives, or more to taste

Heat a medium to large skillet to medium high heat; add bacon and cook until crispy. Remove the bacon and crumble into pieces and set aside. Drain some of the bacon drippings, but leave about 1 TBS in the pan.

Pour in the canola oil and add the frozen diced potatoes to the skillet. Cook until golden brown, stirring occasionally.

While potatoes are cooking, whisk eggs in a small bowl.

add some cracked pepper to the eggs; set aside.

Turn the skillet down to medium heat and add the bacon.

Slowly pour in the eggs.

Add salt and pepper to taste, then add in the cheese and the chives.

With a spatula, start mixing the eggs with the potato and bacon until it’s all incorporated but the eggs are still soft.

Place on plates and serve.

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Bacon Cheeseburger Omelet

After making the English Muffin Cheeseburgers and hubby and I devoured them, we had a lonely little hamburger patty leftover. It was morning and I really didn’t feel like another burger, much less for breakfast, but I didn’t want that to go to waste, so what was a girl to do? Throw it in some eggs with bacon and cheese for a delicious omelet. Think of a bacon cheeseburger, with a dollop of ketchup rolled into an omelet. This was one very filling and satisfying breakfast.

Here’s what you need.

This was for one serving, but you can double to make more

*1 cooked hamburger patty

*2 eggs

*2 tsp. butter

*2 slices of bacon, cooked and crumbled

*1/4 cup shredded cheese + more for on top of the omelet

*salt and cracked pepper to taste

*ketchup (optional)

Heat the burger patty in the microwave or in a small pan just until warm and chop into small pieces; set aside.

Heat a medium pan over medium heat and melt butter. In a small bowl whisk together the eggs and pour into the pan; add salt and pepper to taste.

Let the eggs sit for a minute then using a silicon spatula, lift the edges of the egg while tilting the pan to allow the uncooked portion of the eggs to run to the edges of pan.

When the eggs begin to become firm, add the burger patty pieces on top of the egg.

Then sprinkle on the cheese.

Next add the bacon, trying very hard not to eat it all before it goes onto the egg, then add a few dollops of ketchup.

This is optional, but I like ketchup on my burger and some like it on eggs, so I thought why not add it inside.

Carefully fold the egg in half over the meat mixture and carefully slide it onto a plate. Sprinkle some more of the cheese on top.

Serve and Enjoy!

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Skillet Bacon and Egg Breakfast Hash

This skillet breakfast hash was the result of waking up one morning craving something hearty, but also having to make do with ingredients that I had on hand in the fridge. This breakfast hash has flavorful diced potatoes, crispy bacon, a sunny side up egg and melted cheese. What’s even better is that it’s all cooked in one pan. Less clean up is always better right? As you can see, it serves one because, well, again it was ingredients that I had one hand. Good thing hubby wasn’t craving breakfast that morning. This can easily be doubled. Serve with toast or homemade Skillet Buttermilk Biscuits on the side to make this one hearty breakfast.

Here’s what you need:

This is for one serving, but can be doubled for more.

*2 slices of bacon, cut into pieces

*1 cup frozen diced potatoes

*canola oil if needed

*1/4 tsp. sweet paprika, or more to taste

*1/4 tsp. onion powder, or more to taste

*salt to taste

*cracked pepper, to taste

*1 egg

*red chili flakes, to taste

*1/4 cup or more shredded cheese; I used a cheddar colby jack blend

Preheat oven to 400°

Heat a small cast iron skillet to medium high heat; add bacon. Cook bacon until pieces are crispy, stirring occasionally.

With a slotted spoon, take bacon out of the pan, leave a few TBS of the rendered fat. Add the frozen potatoes to the pan.

Cook the potatoes until they start to turn a golden color, stir occasionally about 7 to 8 minutes. If needed add a little canola oil. Stir in the paprika, onion powder, salt and cracked pepper.

Add in the bacon and continue to cook until the potatoes are golden and crispy on the outside but soft on the inside..

Clear a space in the middle of the pan and crack in the egg. Sprinkle chili flakes on top of the egg.

Distribute the cheese over the potatoes and bacon.

Place skillet in the oven and cook until the egg whites become firm but the yolk is still runny and the cheese melts,

Spoon on to a plate and enjoy!

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Air Fryer Hard Boiled Eggs

These hard boiled eggs are so easy to cook in the air fryer. There is no boiling water and the best part is you can do other things while they’re cooking. No more waiting for the water to boil and then having to keep a close eye on them as they boil. I even found that peeling them seemed easier. That is the one thing I always dread about preparing hard boiled eggs…. the peeling. But the shells came right off while peeling them under running water. On a side note, who else besides me really wants to reach thru the screen and brush off that small piece of yolk that is clinging to the white of the egg in the picture? I sure wished that I had noticed that before hand. *sigh* Maybe I can just say it gives it a rustic look….perhaps….

Here’s how you cook the eggs:

Preheat air fryer at 250° (Fahrenheit).

Place desired amount of eggs carefully into the basket.

Cook for 16 minutes. If you want a more cooked yolk, about 17 minutes.

*Note*

Cooking time my vary depending on your air fryer size and brand.

Place eggs in a large bowl filled with ice cold water. I used a kitchen towel to get the eggs out of the basket because they will be hot.

Leave in the water until they are cool enough to handle. Peel and serve as is or scoop out the yolks for deviled eggs or egg salad.

Enjoy!

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Breakfast Bagel Sandwich

This breakfast bagel sandwich was a result from being stuck in the house in quarantine. I was trying to find something different to use up my last few bagels. This is a nice hearty breakfast with crispy bacon, eggs loaded with cheese and a schmear…. yes, I said schmear… of cream cheese all on a toasted everything bagel. Now I’m thinking I might buy some more bagels just so I can make more of these tasty breakfast sandwiches.

Here’s what you need to make your own:

*bagels; I used everything bagels

*2 slices of bacon per sandwich

*2 eggs per sandwich

*salt and pepper to taste

*1 tsp. butter

*1/4 C. shredded cheddar cheese per sandwich + plus more for the inside top of the sandwich

*spreadable cream cheese, to taste

Toast the bagel, then split in half; set aside.

Preheat oven or toaster oven ( I used the toaster oven) to 400°

Cook bacon until crisp, drain on paper towels and set aside.

Heat a medium non stick pan to medium heat and add the butter.

In a bowl, whisk the eggs until it becomes slightly foamy.

Pour the eggs into the pan and add salt and pepper to taste. With a spatula, begin slowly pulling the outer edges of the eggs to the middle.

Keep pulling and stirring the eggs until they begin to set then add in the cheese.

Continue stirring until the eggs are cooked, but still soft and moist.

Place the eggs on the bottom half of the bagel.

Add the bacon on top of the eggs.

Sprinkle desired amount of cheese on top of the bacon.

Smear cream cheese to taste on the inside top half bagel.

Place on top of the bacon and cheese and put on a baking sheet.

Warm for about 3 to 5 minutes or until the cheese is melted.

Serve and enjoy.

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Bacon, Ham and Cheese Waffle Maker Omelets

Yes, it’s time to pull out the waffle maker once again to make some omelets. Do you get that omelet craving on some mornings, but just don’t have the time to make them. Not only is it about finding the time to make them, but there’s also the issue of the flip. You know what I’m talking about….trying to neatly fold and flip, or roll rather, that nicely stuffed egg onto a plate without having it fall apart or making one huge mess. Well, I thought since I have been experimenting with my waffle maker, I could try to make an omelet. I will admit my first attempt wasn’t so pretty. I made the mistake of leaving the waffle maker on too high and well…..it actually spit at me. The eggs oozed and spewed out of the sides all the while making this obscene hissing noise. But it did taste good. The next attempt was a tasty success with bacon, ham and some cheese all cooked in fluffy eggs. This also makes a great breakfast for dinner kind of meal. I’m all for those as well.

Here’s what you need:

*3 eggs; This made 2 omelets. Depending the size of your waffle maker you may have to use 1 less egg.

*2 slices of bacon cooked crisp

*ham, chopped; to taste

*1/4 C. shredded cheese; I used cheddar

*salt and pepper to taste

*non stick cooking spray

Preheat the waffle maker on the lowest setting and spray with the non stick spray. Coating the waffle maker with no stick spray is important because the eggs will stick if you do not do this step.

In a small bowl, crack in the eggs and whisk for a few seconds. Add in all of the ingredients and whisk a little more.

Pour the egg mixture on to the waffle maker.

Close the lid and cook for about 2 minutes or more until eggs are done.

Carefully remove the waffle omelets on to plates and serve.

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