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Archive for the tag “eggs”

Leftovers are our friends

Some people refuse to eat leftovers. Even in my own household, there are some who will steer clear of any cooked food leftover from the day before…unless it’s in the form of pizza. Heaven forbid it has been in there two whole days!

After working up a recipe for the 2012 Johnsonville “No Ordinary Burger” Contest, we somehow managed to have a Chorizo Burger Patty in the fridge. Sealed up tight and calling my name, I discovered it and just HAD to do something with it. Afterall, it was lonely in the dark fridge. At least I’m guessing it was dark. I’ve never been able to see the light go off when I close the door, so I’m not altogether sure.

So the question begs: What do you do on the rare occassion you find a leftover grilled Chorizo burger patty in the fridge?

Create breakfast! Toasted Whole Wheat Bread, Queso Cheese, Diced Tomatoes and Sweet Red Onion, topped with a Poached Egg, Black Olives, Sea Salt, Poppy Seeds and a sliced Johnsonville Chorizo Burger…Mmm!

Johnsonville Chorizo Burger Breakfast

Nothing tricky about this recipe, if you know how to poach an egg. Just toss all the above listed ingredients on a plate and dive in. If you’re not sure how to poach an egg, check out my previous post. Since discovering this easy poaching method, I have been on an eggcellent egg poaching adventure.


Carpe Cuisine,


This is my AIBreakfast (Aaron Inspired Breakfast).

Aaron is a dear friend I met many moons ago, during my travel years. He’s the tourism director for the world famous National Cowboy and Western Heritage Museum in Oklahoma City. Long story short, Aaron re-pinned a breakfast dish that inspired the following:

This poached egg topped deliciousness turned out sooo good! I had some leftover avocado sliced up from the evening before, it had been tossed with some fresh squeezed lime juice to help preserve it, but was beginning to take on a brownish tint (from oxidation), so I mashed it up with a little sea salt and cracked black pepper. It was creamy and delish.

Also leftover from dinner the night before, I had some split top sandwich rolls, red onion, and queso cheese. These few ingredients were enough to create a super easy and amazingly delicious breakfast. I can foresee making this again sometime and putting it on hearty rye toast or a bagel. Here’s how it was built:

1. Split the roll and toast. Butter each half.
2. Mash avocado with some Sea Salt and Cracked Black Pepper. Add a little lime juice if you haven’t already done so.
3. Spread the mash over the toast and top with thinly sliced red onion and crumbles of queso cheese.
4. Top with Poached Egg (instructions to follow).
5. Sprinkle with Sea Salt and Cracked Black Pepper to create…

Okay, the perfectly poached egg is easier than you think. Until I stumbled into the world of Pinterest, I had never pulled off a successful poached egg. It really couldn’t be easier, so go ahead, follow these easy steps and see for yourself…

1. Bring a pan of salted water to a slow boil. Add a tablespoon of vinegar.
2. Crack an egg into a coffee cup then slightly submerge the cup into the slow boiling water and roll the egg into the pan…remove the cup.
3. Cook for 3 to 4 minutes.
4. Remove egg with a slotted spoon and gently rinse with clean water. I run it under the faucet for a second. This will remove any vinegar flavor.
5. Enjoy your perfectly poached egg!

Thanks so much to Mr. Aaron Martin for your inspiration to create this awesome breakfast!

English Muffin Salmon Bfast

Simple. Delicious. Simply Delicious.

Was looking for something quick and easy (tends to be a theme in the life of the Rhino Crew) for breakfast. Opened the fridge and viola! Inspiration!

Thomas English Muffin, split in half and toasted; Novia Scotia Salmon, pre-packaged for instant gratification; Fresh Egg from Jourdan Acres…yeah, livin’ large is how I roll.

So there’s nothing complicated about this recipe. Simplicity is key but flavor is huge.

Here are the stars of the show…

Stars of the English Muffin Salmon Bfast

Toast the Thomas English Muffin (I am big fan of English Muffins, but not all brands are created equal. I like this brand for the light & fluffy texture and, of course, the nooks and crannies); Lightly butter. In the mean time, hard fry the egg in a dab of extra virgin olive oil. Season with cracked black pepper and truffle salt.

English Muffin Salmon Breakfast Sandwhich

Okay, the truffle salt is a little indulgent, but so worth the money. I don’t use it all the time, but really enjoy the pungent aroma and nutty flavor. Otherwise I am a proponent of sea salt.

Bon Appetit!

Good Friday Egg Nests

So meatless Friday’s are almost over. For today’s breakfast, I decided to revisit a recipe from a few weeks ago.

I didn’t get a picture of the ‘nests’ before putting them in the oven, but will show you what they looked like when they came out in a minute. In the mean time, here are the rest of the ingredients.

Eggs, Sea Salt, Carrots, Feta Cheese, Shredded Cheese Blend

Good Friday Egg Nests - Basics

The ‘nests’ were made with about 3 cups of frozen shredded potatoes, a healthy dose of sea salt, mixed with 2 whisked eggs. The mixure was then pressed into large muffin tin sprayed with cooking oil to keep them from sticking. Here are the nests after they’ve been cooked in a 400*F oven for 22 minutes…

Good Friday Egg Nests

Each cup was then filled with the shredded cheese (and a couple of them with Feta Cheese!), and broiled them until the cheese was all melty-gooey and golden. Top each cup with scrambled the eggs (simply seasoned with sea salt), filled the nests and garnished with some shaved carrots…

Good Friday Egg Nests - Complete Goodness

My little Princess is not a fan of eggs, so her serving was a ‘Birds Nest Quesadilla’…a cheese filled basket. I didn’t tell her that there was a decent amount of egg IN the nest. she liked it. What she doesn’t know, won’t hurt. 

Good eatin’ everyone!

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