Fancy Quiche with Caramelized Onions, Sausage, and Sweet Potato Crust

IMG_0036

This recipe doesn’t require too much of an introduction. It was amazing. We had an early “Christmas Day” at our house today, since actual Christmas Day will be somewhat unpredictable and on-the-fly this year. In honor of the occasion, I wanted something extra special for breakfast, and that’s exactly what we had!

Fancy Quiche with Caramelized Onions, Sausage, and Sweet Potato Crust

Serves 4

Cook Time: 70 minutes (the caramelized onions can be made ahead of time to speed up morning cook time)

Ingredients

2 tbsp. butter

1 yellow onion

1 tsp. salt

1/2 tsp. thyme

1 large sweet potato

2 tbsp. butter

1 lb. sausage

6 eggs

salt and pepper to taste

IMG_0041

Directions

Preheat the oven to 350.

Melt the first 2 tbsp. butter in a pan over medium heat. Cut the top and bottom off the onion, then cut in half from top to bottom. Cut into 1/4” slices, then add to the pan, stirring to coat with butter. Continue to cook until the onions become translucent. Add the salt and thyme and stir to mix. Turn the heat to medium-low and continue to cook, stirring occasionally, for about 40 more minutes. The onions should be brown, but not crispy.

While the onions are cooking, peel and chop the sweet potato. Steam or boil the pieces until soft, about 10-15 minutes. I used the steamer basket in my rice cooker.

While the potatoes are cooking, heat up a second pan on the stove to medium, and brown the sausage.

When the potatoes are done, put them in a food processor with the second 2 tbsp. butter, and season with salt and pepper. Process until smooth.

Scoop the potatoes into a glass pie dish, and spread them evenly across the bottom and up the sides of the dish.

Combine the sausage and onions in one of the pans, then spread it all evenly into the pie shell.

In a small bowl, beat the eggs with salt and pepper. Pour the mixed eggs evenly over the sausage.

Bake for 15-20 minutes, until the egg is firm and no longer runny. Allow to cool for 5 minutes. Cut into pie slices and serve to anxiously waiting guests!

Advertisements

Smoked Salmon Omelets with Bacon, Artichoke Hearts, and Mushrooms

IMG_0476

A successful fishing trip a week ago led to piles and piles of salmon filets, which led to a week long extravaganza of marinating, smoking, and vacuum sealing. As an end result, we have an obscene amount of smoked salmon, which is nothing to complain about.  My first impulse was to poach a few eggs and whip up some hollandaise sauce to smother the eggs and fish in together, but I was out of lemons, so these omelets were my backup.  There were no complaints when I served them up Saturday morning!

Smoked Salmon Omelets with Bacon, Artichoke Hearts, and Mushrooms

Serves 3

Ingredients:

4 slices bacon
1 cup sliced mushrooms
1 cup smoked salmon
1/2 cup artichoke hearts
1/4 tsp salt
1/4 tsp pepper
1 tsp thyme
1/2 tsp garlic powder
1 1/2 tbsp. butter, ghee or coconut oil
9 eggs
Salt and pepper

Directions:

1. Cut bacon into bite sized pieces, and place in pan over medium heat.
2. Allow to almost crisp on one side, then give them a quick stir and add the mushrooms. Stir occasionally until mushrooms are soft.
3. Break the salmon into bite sized pieces, making sure all bones are removed.
4. Add salmon and artichoke hearts. Season with salt, pepper, thyme, and garlic powder and stir.
5. When salmon and artichokes are just warm, turn off heat.
6. In a second pan, heat 1/2 tbsp of the butter or coconut oil over heat just below medium.
7. Beat 3 eggs in a small bowl and season with salt and pepper to taste. Pour egg mixture into pan.
8. Allow to cook undisturbed until about half the thickness of the egg is firm, about 2 minutes.
9. Top half of the egg with 1/3 of the salmon mixture and fold the egg in half over the salmon. Cook a minute more, then flip the omelet over to the other side and cook for an additional minute.
10. When egg is firm throughout, remove to a plate, and repeat steps 6-10 for remaining two omelets.

Breakfast Chicken-Fried Pork Chops with Eggs

Image

I make a lot of “surprise meals”: dishes that sound “eh”, but taste “wow!” and leave me feeling fantastic.  The idea of pork chops, particularly leftovers, for breakfast, doesn’t inspire me much.  One morning, I didn’t have bacon or sausage, but was greeted by another cut of pork in the fridge and thought, “Why not?”  The results were amazing!

Breakfast Chicken-Fried Pork Chops with Eggs

Serves 4

Ingredients

1 egg

1/2 cup almond flour

1 tsp. garlic powder

1/2 tsp. sage

1/2 tsp. thyme

1/2 tsp. sea salt

1/2 tsp. pepper

3 tbsp. coconut oil, divided

4 fresh or leftover bone-in pork chops

8 additional eggs

Additional sea salt and pepper

Directions

1. In a shallow dish, beat the egg.

2. In a second shallow dish, mix the almond flour and garlic powder, sage, salt, and pepper.

Image

3. Heat 2 tbsp. of the coconut oil in a pan over medium heat.

4. Coat each pork chop in egg, then in the almond flour mixture.

5. Fry the pork chops in the coconut oil until golden brown, 2-3 minutes per side for left overs, and 5-6 minutes per side for fresh chops, or to preferred doneness depending on thickness.  (Keep in mind that pork chops cooked medium are both okayed by the USDA and delicious! No more dried out chops from the 80’s!)

6. Melt the last tbsp. of coconut oil in the pan and fry the eggs to desired doneness.

7. Top each chop with two eggs and season with salt and pepper.

8. Dig in and start your morning super satisfied!