Recipe :: Egg Boat

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Eggs in a basket are a tad “old”, don’t you think? This week I’m bringing you a new creative way to present bready eggs for breakfast or brunch.

Ingredients:
Fresh [French] Baguette
4-6 eggs
Salt, pepper
cheese (if desired)

Begin by pre-heating your oven to 350 degrees (F) and cutting holes into the baguette, about an inch in diameter, but only about halfway through the baguette.

Crack your eggs into the holes, adding salt, pepper, and cheese to your liking. Place in

your oven for 10-15 minutes, or until egg whites are no longer runny. Beware, when

baking the eggs it may look like they are not done, so be sure to touch them with a fork

or toothpick, otherwise they will overcook.

Et Voila! Modern eggs in a basket that is aesthetically pleasing and sure to wow
any breakfast party! Let me know if you try this recipe or any variation of it!

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Tennessee Photo Diary

take me back, take me back!!
Seriously, this trip was one of the best ever. We drove through the Appalachian mountains and then the smokey mountains, which are breathtaking. If I wasn’t such a city girl and silence didn’t scare me I’d kill to live with such a gorgeous view!
Once we arrived in Nashville (and the most adorably quaint bed and breakfast) it was straight to [gourmet] pizza at City House, which with it’s infamous pizza and eloquent drinks, was the bomb dot com. Day two began at Mad Donna’s in East Nashville with cap’n’crunch french toast (yumm!), while the majority of sunshine was spent in the dry town of lynchburg, TN, exploring the land of Jack Daniel. Definitely both mine and the boy’s favorite part of the trip; in the barrel house the scent of whiskey was so pure and strong you could TASTE IT.

Ofcourse, we had to spend a night in downtown Nashville going to honky tonk’s. It was definitely an experience that I’m glad we did, but we both agree we could go the rest of our lives never going to another honky tonk.
We began day 3 attempting to get into Fido’s; a notoriously delicious brunch spot that offered tofu scramble, but a two hour wait? No thanks; we ventured next door to Jackson Bar and Bistro and it was the best decision. Scrambled eggs on a biscuit served with hot and sour sauce!? SO YUM. And a breakfast drink of bourbon and pineapple juice? Ayayayayay! Feeling buzzed, a lengthy walk ensued to Centennial Park and The Parthenon, which is gorgeous and makes me want to travel to Greece to see the Real Deal!

We made our way to The Hermitage, only to find out the admission price was absurdly high (research before you go places, guys!!) so we bought some souvenirs and headed back to our favorite little neighborhood of East Nashville for some thrifting. Did I mention the bed and breakfast had urban chickens!?? Wearing my coveted Ella Moss dress!Our final day began at an East Nashville diner spot called Sky Blue, which seemed to be the only good breakfast place open on Memorial Day! It was decently good, and I loved that they supplied you with the adorably mini bottles of Cava for your mimosa!We ventured downtown to Jack White’s Record Studio and Store, then to Marathon Village before heading on our lengthy trek home.
What Do you think of my trip!? There were definitely more photos but I didn’t want to bombard you all! Also, in case you noticed, it’s hard to be vegan in the south, but there were a few places that offered vegan options like the aforementioned Fido’s, as well as BBQ tofu at Drifter’s in East Nasvhille, and The Wild Cow in the similar neighborhood! Also noteworthy, Taco Mamacita near Music City area has an entire vegan menu which includes jerk plantains in place of meat, HOLY YUM!
Also, if you’re traveling to Nashville, or anywhere really, we used AirBnB.com and it was a great experience! Anyone looking for a place in Nashville should check out where we stayed!

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Recipe Monday: El Desparado ((Vegan Brunch!))

One of my favorite Providence restaurants, Julian’s, has this amazing Mexican take on the Eggs Benedict called El Desperado; it’s so good I figured I’d try it out at home and spice it up a bit by making it vegan friendly! It was DELCIOUS! And so now, I share it with you!

Ingredients you will need:
Extra Firm tofu (use a poached egg if you’re not vegan!)
Salsa
1 avocado
Sliced bread (the thicker the better, I learned!)
Spinach leaves
Ingredients you will need for Vegan Hollandaise sauce:
Silken tofu
Siriacha sauce
Corn or vegetable oil
Salt
Lemon or lemon juice
Tumeric
Nutritional yeast

Begin by heating your frying pan, and placing on two thick pieces of extra firm tofu; while those fry and cook slowly, put about 1/4 packet of silken tofu on a plate and microwave for 45 seconds. Then, transer to a blender and blend until smooth. Once it’s smooth, add in 1/2tbsp of salt, 1/2 tbsp tumeric, 2tbsp lemon juice, 1tbsp nutritional yeast, 2tbsp of oil, and a few drops of siriacha sauce (remember, that ‘ish is spice-ayyyyy!) and blend until smooth. Congrats, you have made vegan hollandaise!

In between the mixing of your hollandaise, be sure to keep an eye on your firm tofu that’s frying, and to flip it when you can see the bottom getting golden brown.
Start toasting your toast, lightly, then adding the layers of spinach and avocado. Once your firm tofu is cooked through, place it on the greens, then lather in a layer of your hollandaise. Lastly, top with an exorbitant amount of salsa, because yum.

Et Voila! A happy, healthy, green and clean brunch of spicy deliciousness and vegan-ness! Let me know if you try this recipe out and/or put your own spin on it! I know I’ll be toying with some variations of this in the coming weekends for a cheap brunch fix 😀

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Recipe Monday: Breakfast Sushi + FoodStaGram

If you’re looking for a simple, yet satisfying and unique breakfast; THIS IS IT!

Ingredients:

peanut butter

flour/wheat wrap

banana

Step 1: Spread peanut butter generously over the entire surface of your wrap:

make sure it touches the edges, as it will hold together better.

Step 2: place banana to one side and roll, tightly.

Step 3: Cut off the ends, then cut about 3/4″ pieces.

Step 4: bust out your chopsticks and enjoy!

Now, FoodStaGram. I know I hadn’t posted a recipe in weeks and I’m terribly sorry! It’s not because I haven’t been cooking, I have! I just forget that maybe I should take pictures/document until I’m halfway finished whipping up a meal.

So, in exchange for those missing weeks, I give you FoodStaGram. A collective of food images from my InstaGram feed!

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Recipe Monday: Breakfast Egg Rolls

 

This is a combination of two of my favorite foods! Breakfast (or, meal rather) and egg rolls! I got the idea after the mac n cheese spring rolls that maybe I can put ANYTHING into these little rolls and fry them an have them be delicious! so far, so good!

Ingredients I used:

3 eggs

Small block of tofu

Salad mix (the one with shredded carrots works best!)

Canola oil

Salsa

Egg roll wraps

Begin my scrambling your eggs and frying your tofu (or meat, if you’re into that).

 

Once those are finished cooking let them cool and begin to prepare your rolls. Put about a tablespoon of eggs, a tablespoon of salsa, a small strip of tofu (or meat) and a bit of salad mix, then roll like a burrito! or, like, the image below.

Once you have a gratuitous amount rolled, you can begin frying them in a thin layer of canola oil. Be sure to pay attention and have them fry evenly.

Voila! A unique breakfast set to please almost anyone!

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Recipe Monday: Raspberry Filled Pancake Bites

Again, I’m a day late. But I’m here with another weekly recipe, and again a breakfast one! My friend Evan and I concocted these recently in his amazing kitchen in Long Island.

Ingredients you will need:

Pancake batter

Fresh raspberries or raspberry jam

2 eggs

an egg poaching skillet or something of the like

 

Start by mixing your pancake batter. Pre grease your skillet and pour 1 tablespoon at a time into each pouch, then place a raspberry or teaspoon of jam into the CENTER of each ball, then another 1/2 tablespoon on top.

Flip each ball with skewers after about 3 minutes, then let cook for another 3 minutes or so until evenly browned.

Make your next batch, let cool, then serve with whipped cream and maple syrup.

 

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Recipe Monday: Breakfast Gallette

Oops. I’m a day late, my apologies if you were looking forward to all the deliciousness I’ve been making lately!

Today’s recipe was something I found on A Cozy Kitchen here, via searching the top food blog’s on BlogLovin. It’s like a breakfast pizza, but with a crispier crust! Obviously, my recipe was slightly different, being vegetarian and all, and not having ricotta cheese at my parents’ home. But I made do, and it came out spectacular!

Ingredients you will need:

Crust:

1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 stick bitter (non-melted)
1/4 cup water, ice cold

Toppings:

Shredded cheeses (Assorted)
3 large egg yolks
Broccoli
Salt and Pepper

Start off by mixing together flour and salt, then add to the freezer for 5 minutes (I personally don’t know why but I did it).

“Combine flour mixture and butter. Mix until you’re left with what resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, mixing until it just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and mix again”.

Now, take the dough out of the bowl and place on a baking sheet, in a small disc, then put in the refrigerator for at least one hour. Again, I don’t know why, but I did it, as following the directions.

Before taking it out, preheat your oven to 375 degrees. On a floured surface (I used the pre-used baking sheet), spread out the dough until it’s about evenly 1/4″ thick. It’s okay if the edges are shaggy and it’s not a perfect circle.

Start boiling your broccoli, or preferred vegetable about this time.

Sprinkle on your grated cheeses, and then fold the edges of dough over the cheese. Put back in the refrigerator for 15 minutes.

Whisk together 1 egg yolk and water. Take your dough out of the refrigerator and brush on the egg wash. Bake until crust is lightly golden brown, 25-30 minutes. Take galette out of the oven and gently place yolks atop cheese along with your pre-cooked broccoli, and allow to cook for 2-3 more minutes.

Take out, let cool, and voila. Garnish with some salt and pepper, or satiate your spice-tooth with some sweet and sour chili sauce, like my mother and I did!

 

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Blogger Brunch

A few of the nice ladies I met at IFB and I decided to meet up for brunch this Sunday to go over some very exciting plans for the future of NYC Bloggers! We went to Cafeteria, this amazing delicious eatery on 17th street in Chelsea.

With the lovely Yanil of TheVintageDevil .

Target Tee

Forever 21 Blazer

H&M Jeans

GC Shoes from Barami

Necklace and bracelets from TopShop

Ring from Forever 21

While Munroe of Fashion Steele NY and Yanil drank the classic blackberry lemonade, I added vodka to mine. If you’re into drinking before noon, I suggest it, it’s delicious! Munroe ordered the Macaroni and Cheese Spring rolls, which I was definitely skeptical about but after the first bite….well, the rest is history. If you ever get the chance to go to Caefteria you MUST try them!