Quick Egg, Tomato, Bacon, and Cheese Mug

Another case of monkey see, monkey do. While I was enjoying a cup of coffee and reading through some new posts from blogs I follow I came to Dara's blog, Cookin' Canuck, and saw a recipe for something I've seen before but was never brave enough to try.

"Egg mug" recipes. The thought of cooking anything in the microwave was kind of a turn off. Another reason I was hesitant on trying a recipe like this is because eggs and I aren't the best of friends. I can only tolerate the texture for so long and have a preference for how I like my eggs cooked with each method.

What gave this time? I had all of the ingredients on hand and if it's good enough for Dara's two boys then it's good enough for me.

Dara's version had mushrooms and ham. I didn't have those items on hand but she stated how versatile the recipe is. You can change the veggies, meats, and cheeses so the possibilities are endless.

Now that I am toying with the idea of going back to work and having Itty Bitty in "school" means that my mornings are about to become pressed for time. It'll be important for me to have breakfast ready to go and us to be out the door on time. Quick and simple breakfast options will be needed.

This "egg mug" recipe is quick and easy to put together. You whisk your eggs and add the other ingredients of choice with some spices. Cook it in the microwave and top it with cheese. Breakfast took all of 5 minutes to make.

It was surprisingly tasty. I was a little put off by the amount of water that was settled at the bottom of my mug though. After draining the water off and transferring it to a plate I was back to enjoying my breakfast. I would make this again. Thank you Dara for sharing your recipe!

Quick Egg, Tomato, Bacon, And Cheese Mug

Adapted from Dara at Cookin' Canuck

Makes 1 Serving

Stars of the Show:

• 2 eggs
• 2 tbsp water - I'm not sure if this amount was too much but next time I might not add any and see if that helps.
• 1/8 tsp black pepper
• 1 tbsp shredded cheddar cheese
• 1 beefsteak tomato, no seeds or juice, diced
• basil - I just eyeballed the amount.
• oregano - I just eyeballed the amount.
• 1 slice pan fried bacon, crumbled

And Action:

Spray a 12 oz mug with cooking spray. Crack the eggs into the mug and whisk with the water. Stir in the tomato, bacon, black pepper, basil, and oregano. Microwave for 1 minute. Stir the mixture. Microwave for another 60 to 90 seconds. Mine took 2 minutes to get it to the doneness I prefer. Sprinkle with cheese. 

Hamburger Steak with Onions and Egg

I came across this recipe for Hamburger Steak with Onions and Egg while reading through this Secret Recipe Club entries. This recipe came from the blog, Stuff I Make My Husband. I had all of the ingredients on hand and was beyond giddy to give this "recipe" a try.

This is great for breakfast or dinner. I guess I should throw lunch into the mix since that is when I had this. While Itty Bitty napped I made a single serving and enjoyed a quiet sit down lunch.

A seasoned hamburger patty is topped with caramelized onion and an over easy egg. I choose to add some heat with a couple splashes of hot sauce. Yummy!

Hamburger Steak with Onions and Egg

Stuff I Make My Husband

Makes 1 Serving

Stars of the Show:

• 4 oz lean ground beef hamburger patty seasoned with salt and pepper
• 1 egg
• onion - I used red onion since that is what I had on hand. Thinly slice the amount you prefer.

And Action:

Cook the hamburger patties to desired level of doneness in a skillet. Set aside and cover with foil to keep warm.

Cook the onions in the remaining juices. Add a little butter or oil if necessary. Set aside.

Cook the egg in the same pan until cooked but yolk is still runny.

Top each hamburger steak with onions and the egg. Serve with hot sauce if desired.

I have linked this to:

Cream Cheese Scrambled Eggs

Breakfast can either be my favorite meal or least favorite meal of the day. When it's the usual bowl of cold cereal with milk, plain oatmeal, or even 2 egg whites with dry toast I grow bored of the monotony. Throw a twist on the usual and then I look forward to preparing breakfast and eating it.

If you're going to wake up early and prepare something it better be worth your while. Eating breakfast is a great way to jump start your day and provide you with energy needed to carry on the day, that is of course, after a cup or two of coffee. Or a pot of coffee for some.

After making the Yukon Gold Potatoes with Clarified Butter for dinner I knew reheating them with my breakfast would be a hearty side instead of dry toast. Egg whites are a great source of protein and I do like them but I can't stand to eat them everyday. I'm not really a scrambled egg fan but on occasion scrambled eggs with cheese sound irresistible. While searching through, MyRecipes, I found a recipe for Cream Cheese Scrambled Eggs. They sounded and looked incredibly creamy. I figured they would be a great change up for breakfast.

Cream Cheese Scrambled Eggs surely did not disappoint. They were so smooth and creamy. Perfect with the Yukon Gold Potatoes with Clarified Butter and a side of applesauce. The addition of basil also added a very fresh taste and was a new twist on scrambled eggs I am looking forward to making again. This made for such a hearty breakfast.

Cream Cheese Scrambled Eggs

MyRecipes.com and Southern Living, January 2005

Makes 4 to 6 Servings

Stars of the Show:

• 8 large eggs
• 1/4 cup milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp butter
• 1 (3 oz) package cream cheese, cut into cubes
• 1/3 cup fresh basil (optional)

And Action:

Whisk together first 4 ingredients.

Melt butter in a large skillet over medium heat. Add the egg mixture and cook without stirring until the egg begins to set on the bottom. Sprinkle the cubed cream cheese over the egg mixture. Drawing a heat resistant spatula across the bottom of the skillet to form large curds.

Cook eggs until thickened but moist. Remove from the heat and stir in the basil before serving.

*Note: If you prefer a lighter version substitute 2 cups of egg substitute for the eggs and 3 ounces of light cream cheese instead of regular. Proceed as directed.

Perfect Poached Egg

To have the word "perfect" in the title is like stating "World's Best". I'm not saying that these are perfect poached eggs but for being my first attempt at poaching an egg I think I did a mighty fine job if I do say so myself.

This cooking method didn't come without teeth grinding and nail biting. The first egg I slipped into the bubbling water spread across the bottom of the pot and looked like a jellyfish. Quite a turn off. I ended up fishing it out and throwing it into the garbage.

I didn't want to throw in the towel. I had high hopes of making these so called Perfect Poached Eggs and maybe in the future being able to make Eggs Benedict.

My second attempt went much more smoothly with a plan in mind. Rather than cracking the egg shell above the bubbling water I cracked my egg into a small bowl and gently lowered the bowl near the water's surface and let the egg slide out gently into the water. Surprisingly this egg didn't spread out but stayed rather intact. After 4 minutes my poached egg began to float to the surface. I used my slotted spoon and scooped it out of the water.

When I cut into the yolk it was runny with the egg whites cooked to perfection. I now have the confidence that I will be able to make poached eggs at a later date and am excited to be able to add a new breakfast item to the roation.

Perfect Poached Eggs

MyRecipes.com and Sunset, April 2000



Stars of the Show:

• egg(s) - Use how many ever eggs you wish to cook at the time.

And Action:

Put about 3 inches of water in a pot and bring to a boil over high heat. With a slotted spoon, quickly and gently emerse the eggs in their shells, one at a time, for 8 seconds and then lift out. Heating the eggs in their shells helps to prevent them from sticking together when you poach them.

Pour out all but one inch of water. Reduce the heat so that bubbles occassionally rise to the surface. Crack eggs one at a time while holding the shell close to the water's surface and let the egg slide into the water gently. Do not overcrowd the pot with eggs. Only a couple at a time. Cook to desired doneness. 4 minutes will yield a softcooked egg.

With the slotted spoon lift the eggs out one at a time. You can either serve immediately while they are still warm or you can slip them into cold water. You can make these up to 2 days ahead of time. Wrap in an airtight container and chill.

To reheat the eggs, immerse in hot water for 5 to 10 minutes. Lift out with a slotted spoon.

Nutritional Information (per egg)
Calories: 75 (60% from fat)
Protein: 6.2g
Fat: 5g (sat 1.5)
Carbohydrate: 0.6g
Fiber: 0.0g
Sodium: 140mg
Cholesterol: 212mg