Skillet Eggs with Summer Squash and Kale

Skillet Eggs with Summer Squash and Kale

I made this dish for breakfast this morning to use onions, squash, and kale from this week’s CSA box. I like to incorporate vegetables into my breakfast dishes. I feel like I get a nutritious jump on the day when I do.

I like savory foods, especially eggs, for breakfast. Eggs are one of my favorite protein sources. I like my eggs runny, but my husband likes his egg yolks to be cooked through. I will break the egg yolk in his skillet eggs and stir it a little while it is cooking so that it will cook through.

You can use any summer squash you like for this recipe. I used a zucchini and a yellow squash. You can substitute spinach for kale, if you like.

Skillet Eggs with Summer Squash and Kale 2

Skillet Eggs with Summer Squash and Kale

1 tablespoon oil
1 small onion, quartered and thinly sliced
1 jalapeno, seeded and minced (optional)
2 large summer squash (yellow, crookneck, zucchini, ball, pattypan, etc…), cut into bite-size pieces
1 cup of chopped kale
2 – 4 eggs (1 to 2 eggs per serving)
salt and pepper, to taste
hot sauce or salsa, to serve (optional)

Heat the oil in a skillet (non-stick if you have it) over medium-high heat. Add the onion and cook until it starts to become tender, about 4 minutes. Add the minced jalapeno and squash. Cook until the squash starts to become tender, about 4 minutes. Stir in the kale and season the mixture with salt and pepper. Make 2 to 4 wells in the squash mixture and break an egg into each well. Sprinkle a little salt and pepper over each egg. Reduce the temperature to medium and cook until the egg whites are completely set and the yolks have began to thicken (or are cooked to your liking).

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Spinach Mushroom Quiche

Spinach Mushroom Quiche

spinach mushroom quiche

From January 30, 2006:  I made this quiche for brunch on Sunday.  It was quite tasty, especially accompanied by Texas hashbrown potatoes and fruit.  The original recipe called for 1/2 cup of butter, 3 cups of cheese, and cream, but you won’t miss all that saturated fat in the healthier version.

Spinach Mushroom Quiche

2 T. butter
1 clove garlic, minced
1/2 small onion, chopped
1 (10-oz) pkg. frozen chopped spinach, thawed and drained (squeeze out as much liquid as possible)
5 white button mushrooms, sliced thin
1/2 – 1 cup shredded cheddar cheese
salt and pepper, to taste
1 (10-inch) unbaked deep-dish pie crust
4 eggs, beaten
1 cup milk

Preheat oven to 375 degrees.

In a skillet, melt butter over medium heat.  Saute garlic and onion in butter until lightly golden.  Add mushrooms and saute until they cook down.  Stir in spinach and season mixture with salt and pepper. Spoon mixture into pastry-lined pie pan.

In a medium bowl, whisk together eggs and milk.  Season with salt and pepper.  Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 35-40 minutes until the top is golden, the quiche has set in center and a knife inserted an inch from the crust comes out clean.

Allow quiche to stand 10 minutes before serving.


Poached Eggs over Spinach & Mushrooms

 

Poached Eggs Over Spinach and MushroomsI made poached eggs over spinach and mushrooms for brunch today and it was soooo good! I served it with my Texas hashbrowns and toasted whole wheat and rye bread. The spinach-mushroom mixture is so nourishing and eating it just makes me feel like I’m doing something healthy for myself and my family.   This recipe is a favorite, for sure.  When I’m in a hurry, I use a microwave gadget for poaching the eggs.   Sometimes I add a chopped serrano or jalapeno chile to the mix.  You can also use other types of mushrooms, such as cremini or baby bellas.

Poached Eggs over Spinach & Mushrooms

4 large  eggs
1 tsp light vinegar
1 T. olive oil
½ medium onion, chopped
2 cups sliced button mushrooms
1 medium tomato, seeds removed, chopped
3 medium cloves garlic, chopped
10oz package frozen spinach, thawed and excess water removed
salt and black pepper to taste

Bring water to a high simmer in a 10-inch skillet with 1 tsp of vinegar.

In a separate non-stick skillet heat 1 T. olive oil and sauté onion and mushrooms for 5 minutes over medium heat stirring frequently.

Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.

When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.

Serves 4

Cooking Tips: Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. It is also important that the water is at a steady simmer without boiling. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and won’t dilute the flavor of your mushroom, spinach mixture.