The Eagle's Nest

Every so often I have the time to make a killer breakfast. 

This was one of those times. 

---

I'd like to introduce you to my newest [and perhaps most deelicious] breakfast creation. 

The Eagle's Nest. 

Why the need for such a title? 

It's that epic. 

period.

{annnnnd to state the obvious it's an egg...sitting atop a "nest."}

The Eagle's Nest

{poached egg, sliced deli ham, potato-parmesan-zucchini cakes}

serves 2 {2 cakes each}

zucchini-parmesan pancake inspiration from Everyday Food 

• 1 zucchini, shredded
• 1 russet potato, shredded
• 1/2 cup parmesan cheese, grated
• 3 tbsp whole wheat flour
• 6 eggs [2 for cakes & 4 for poaching]
• 2 tbsp parsley 
• 1 tbsp red pepper flakes
• 1 tbsp lemon zest / 1 tbsp lemon juice
• salt & pepper to taste
• vegetable oil, for frying 
• 4 slices of deli ham

1. begin by shredding your vegetables. you can use either a box grater or a mandolin, but you want thin zucchini and potato strips. put shredded veggies in a paper towel or clean kitchen towel and squeeze well to remove excess moisture. 
2. then in a small bowl beat 2 eggs. add flour, red pepper flakes, parmesan cheese, parsley, salt & pepper, and lemon juice & zest. whisk together until well blended. 
3. in a large mixing bowl combine shredded veggies and egg mixture.  
4. meanwhile in a small sauce pan bring water to boil for poaching your eggs. not sure how to poach an egg? check out this fabulous tutorial by the smitten kitchen. 
5. in a large frying pan heat 1/4 of an inch of vegetable oil to about 350 degrees [or until it spatters & sizzles slightly when flicked with water...careful!]
6. form palm-sized cakes with the potato-zucchini egg mixture. squeeze out any excess moisture back into bowl before placing into the frying pan. cook about 2-3 minutes per side and then move and let drain on a paper towel. [after first flip, squish the cake down with your spatula]
7. to build your nest; layer a zucchini cake, then sliced ham, then poached egg. top with salt & pepper. {and then get ready to do a happy dance...yeah, ya heard me!}

Top 3 reasons this breakfast dish is outrageously good. 

#1. THE POTATO-PARMESAN-ZUCCHINI CAKES!!

Oh. Em. Gee. 

These things are good by themselves. In fact, don't be surprised if you see them pop up in other recipes in the future. They're crunchy yet light and zesty thanks to the lemon. 

These cakes are the perfect foundation for this 4 star breakfast.

#2. Poached egg goodness. 

Having a poached egg on top and breaking that yolk is like diving through the first wave of summer. 

Ok, maybe I'm taking this too far [stop judging]...but seriously. The yolk is magic. 

It creates this heavenly sauce that pours over the rest of the "nest." 

#3. The deli ham is the perfect in-between-guy. 

It's just enough of a salty-savory layer but yet it doesn't upstage any of its neighboring counterparts. 

---

yeah...

this breakfast rocks. 

THE END.

Instagram - Week in Review 5

You got a minute? Ok maybe, five. 

Haven't gotten around to my weekly instagram post lately. Whoopsie. 

So we have a little catching up to do, to say the least. 

my furchild. quickly/ easily-distracted/intrigued by outside 'noises.'

[squirrel?]

feeling extra spikey thanks to Vera Wang and her fab flats. thanks, Kohls!

"oh hey. your uh basket, is in my way."

bubble bath + Bethenny. 

[so necessary]

speaking of Mrs. Hoppy, got myself a few of her fab Skinnygirl products +

 I've been swooning ever since! however, not swooning over Walmart's packaging.

 [these 2 tiny things in this big old box, really? ugh.]

my favorites on display at Wegmans. 

[they like me, they really like me!]

welcome to married life on a Friday night. HA!

eeeeeeeeeeeeee!

Pardon my squeal but this is some exciting stuff for this little blogger. 

Making some moves to get ready for Bloggy Boot Camp next weekend in Philly!

[cannot wait to share this experience with you!]

mid-week mani + pedi with momma. 

[treat.yo.self]

another week. another doctor. 

still looking for answers + successful treatments for my poor-aching back. 

yo, buzz off!

[let me in my classroom]

I may or may not have slightly over done it on the mags lately. 

[whoa lady]

my "bob" has grown-out long enough to manage a messy "top-knot"

feels good to be a bun-head, 

again. 

A really important lesson I've been trying to hit home lately. 

[something to keep in mind]

she looks so sweet and innocent when she's sleepy.

don't let it fool you. 

Ummmmm. kicking myself for not documenting this meal more. 

so easy + so good!

simmer one can of coconut milk, add one tsp of curry paste, one tbsp fish sauce, add veggies of choice [ I added shredded carrots, onions, and red bell peppers] and chopped chicken [or don't and keep it veggie-friendly] let simmer until veggies are tender and chicken is cooked through. 

serve over rice, like Uncle Ben's Ready Rice - Jasmine. top with chopped basil. YUM!

seriously? is this real life? he's too cute. 

I'd like to introduce you to a new friend. Her name is BECA, and she's deelicious!

[bacon, egg, cheese, and avocado]

two things. 

yes, my mom did text me @ 6:16am on a Saturday morning. 

and yes, she does love using Emoji's as much as me. 

that early text led to a lovely lunch date 

on the patio @Acacia during Mayfest.

kung pao for me. soft-shell sammy for her. 

BOOM.

[gahh, I love my town!!!]

worked a gorgeous wedding this weekend with Canapes Catering.

these centerpieces were just too dreamy not to document.

visited my favorite oil + vinegar shop this weekend 

and picked up this outrageously good Gremolata EVOO. 

roasted some carrots with a couple of tbsps and little s + p. wow!

Lebherz Oil + Vinegar Emporium --> 

visit their site or stop by their adorable shop in downtown Frederick. 

do it.

so the Capitals are in the playoffs. 

my husband is ready. 

and my friends are supportive.

the end.

the cure for the common pb&j. 

peanut butter, sliced granny smith apples, and a drizzle of agave nectar. 

gimme. 

talk about a kodak moment. 

thanks for making my Wednesday wittle duckies!!

---

shwew. 

and I'm spent. 

all. caught. up. 

goooood-night and GO CAPS!!

Caprese Egg Sammy

one of the best trio's known to [wo]man. 

This one is pretty simple folks and it is happy-dance good. I may or may not have actually done a little happy dance while eating this guy late Saturday morning. Just sayin'... there's a strong possibility! It's that good. 

Caprese Egg Sammy 

recipe inspiration from The Curvy Carrot's Caprese Eggs Benedict

recipe = 1 sandwich 

• 1 poached egg 
• not sure how to poach an egg? check out this awesome how-to from the Smitten Kitchen
• 1 slice of tomato (heirloom or beefsteak)
• 1 slice mozzarella 
• 2-3 basil leaves, thinly sliced 
• 1 english muffin, divided and toasted
• 1 tbsp of butter spread of choice (I'm partial to Earth Balance)
• s + p to taste 

pretty self-explanatory. 

toast your english muffin. spread your buttery spread. poach your egg(s).

layer english muffin with tomato slice, mozzarella slice, and place poached egg on top.

sprinkle egg with salt and pepper. finish with basil on top. 

This stuff is ___________.  I'll let you fill in the blank. 

It's gluten free, lactose free, and egg free [vegans unite!]. 

With all those things "missing" you'd think it would taste like __________. 

I'll letcha fill in that one too. But seriously trust me when I say it's one of my favorite discoveries!

Try it!

Whoops. I think I drooled a little... 

Quiche!

there's something about the word quiche - that makes me want to chant...QUICHE! QUICHE! QUICHE! not sure why. but just thought you should know what goes through my head when I think of one of my favorite breakfast foods. 

Savory + Spicy Quiche 

serves 4

• 6 eggs
• 1 cup almond milk [or your dairy of choice]
• 2 cups pepper jack cheese, shredded
• 3 chicken sausage links, sliced
• 1/2 cup green onions, chopped
• s+p, to taste
• 1 [pre-made] pie crust

1. heat oven to 425 degrees.
2. roll pie crust into pan, push down sides and prick bottom with fork
3. bake for 8-10 minutes, or until pie crust begins to brown
4. meanwhile, mix eggs, milk, cheese, onions, sausage and s+p
5. pour egg mixture into cooked pie crust
6. reduce heat to 375 degrees and bake for 25-30 minutes 
7. quiche is finished when you can place a tooth-pick in the center and it comes out clean! 

serve with fresh fruit + a hot cup-a-joe! 

xoxo

* using almond milk reduces the fat + calories like whoa! give it a try if you're interested in making a breakfast classic with figure-friendly twist. 

breakfast of champions

morning! saturday mornings' mean breakfast in our pjs, no alarm clock, catching up over coffee, and staying in our pjs until it may no longer be "morning." saturday mornings also mean I have time to make things like this...

Poached Eggs with Soy Sausage and Butter Grits 
240 calories. seriously!

• eggs
• soy sausage [Morningstar is the best!]
• instant butter grits
• green onions
• salt + pepper 

1. cook grits + sausage according to directions. 
2. poach eggs [[add 2 tsbp of vinegar to gently boiling water]] 
3. layer a bowl with grits, sausage, and eggs.
4. sprinkle with green onions and s+p to taste. 

enjoy! 

not sure how to poach eggs? check out this how-to. trust me--it takes practice. don't be hard on yourself if they aren't perfect the 1st time 'round. ;)