Adapted from Minimalist Baker and Just One Cookbook
- 1 tablespoon sesame oil
- 5 cloves garlic, roughly chopped
- 1 yellow onion, sliced
- 2 tablespoons diced ginger
- 6 cups water
- 4 tablespoons soy sauce
- 1 tablespoon miso paste (make sure it’s vegetarian)
- .5 oz dehydrated mushrooms
- 8 ounces ramen noodles
- Green onions, diced
- Baby bok choy
- 4 soft boiled eggs (one per bowl, sliced in half), directions below
- In a pot, heat the oil, garlic, onion, and ginger. Cook over medium-high heat for around 5 minutes, stirring frequently, until the onion’s edges start to brown.
- Add six cup of water to the pot. Scrape the bottom of the pot to get anything that has gotten stuck. This will improve the flavor of the broth.
- Stir in the soy sauce and the dehydrated mushrooms.
- Bring to a simmer, then reduce heat to low. Cover the pot and leave for at least one hour, or up to 3, stirring occasionally. The longer it cooks, the more intense the flavor will be. While the broth is cooking, it’s time to make the noodles and eggs.
- Noodles: Cook according to package. You will likely add them to a pot of boiling water and cook for ~5 minutes. You’ll then drain the noodles and set aside.
- Soft boiled eggs: Bring a pot of water to a boil. There should be enough water to cover the eggs when you put them in. Slowly lower the eggs into the boiling water using a spoon or ladle so they don’t crack. Immediately reduce the heat to low and cook for exactly 7 minutes. Take the eggs out and put them into an ice bath to stop them from continuing to cook. Leave in the ice bath until cool, then peel the eggs. Slice the eggs in half.
- Once your noodles, eggs, and broth are ready, add the miso paste to the broth.
- Assemble your bowls! Add desired toppings and serve.
- Best served fresh, but to store, keep the broth and noodles separate, or the noodles will absorb the liquid.
Poached eggs in a simmering tomato sauce with spices, feta, and cilanto?! Count me in.
- 2 teaspoons olive oil
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 4 garlic cloves, diced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 14oz cans diced or crushed tomatoes
- 5 or 6 eggs
- salt and pepper, to taste
- 1 large handful fresh cilantro or parsley, chopped
- 1/2 cup crumbled feta
- Pita, to serve (optional)
- Heat the olive oil in a frying pan or skillet. Add the onion and red bell pepper, and cook over medium heat until softened, ~5 minutes.
- Add the garlic and spices.
- Pour the tomatoes (with the liquid) into the pan and bring to a simmer.
- Use a wooden spoon to make wells in the sauce. Crack one egg into each well.
- Cover the pan with a lid and leave to cook for 5-10 minutes, until the eggs are cooked how you like.
- Sprinkle feta and cilantro and/or parsley on top. Serve with pita!
- 1 frozen pie crust (or make one from scratch!)
- 1 onion, diced
- 2 cups broccoli, chopped
- 1 tablespoon olive oil
- 1 1/2 cups sharp cheddar cheese, shredded
- 4 eggs, beaten
- 1 cup milk
>>Preheat oven to 350°F.
1. In a large pot, toss the onion and broccoli in olive oil. Cook over medium heat, stirring frequently, until softened.
2. Press ~1/2 cup cheese into the bottom of the crust. Put the broccoli and onions on top.
3. In a separate bowl, combine the eggs, milk, and 1/2 cup cheese. Stir well, then pour over the broccoli and onions.
4. Sprinkle the remaining 1/2 cup cheese on top.
5. Bake at 350°F until the quiche has set, around 50 minutes-1 hour.
When I need a hearty, filling breakfast this is my go-to sandwich. It’s quick to make and leaves me feeling full into the afternoon. If I am in a rush and need to take it on-the-go, I leave off the salsa, push it down gently to flatten it a little bit, and wrap it up in tin foil.
Makes one sandwich
- 1 egg
- onion slices
- tomato slices
- avocado slices
- scoop of salsa
- cheese (I like sharp cheddar or pepper jack)
- bagel/english muffin/bread
- Place the cheese on half of the bagel and put it in the toaster oven*, face up. Toast until cheese is melty and gooey.
- While the bagel is toasting, cook your egg. I like mine over easy (fried on both sides, with a runny yolk).
- Assemble, then cut in half for easy eating.
*If you don’t have a toaster oven, toast the bagel in your toaster and melt the cheese on top of your egg instead.
I made these for breakfast Sunday morning. I froze half of them in a ziplock bag. I’m excited to have these on hand to pop in the toaster oven during the week. I made them in a large muffin pan, but they’d probably be great as an appetizer at your next dinner party if you made them in a mini muffin pan.
Makes 12 muffin cups
- 5 eggs*
- 1/2 cup milk
- 1/2 cup frozen chopped spinach, drained (or use 1-2 cups fresh spinach, chopped)
- 1/3 cup diced red pepper
- 1/4 diced onion
- 2/3 cup shredded cheese (I used a mix of pepper jack & cheddar)
- to season: salt, pepper, tabasco sauce, fresh basil, and/or extra cheese
*I’m a eat-the-entire-egg lady myself, but if you prefer to just use egg whites, you can replace the eggs with 3/4 cup and 3 tablespoons of egg whites.
Preheat oven to 350°F
- Whisk the eggs and milk together in a bowl until well combined.
- Stir in the spinach, red pepper, onion, and cheese.
- Using a 1/4 cup measuring cup, divide the batter into a greased muffin pan. Fill each muffin cup with a scant 1/4 cup of the batter.
- Bake for 20-25 minutes at 350°F, or until a toothpick comes out clean and the edges are slightly golden.
- Serve with salt, pepper, tabasco sauce, sriracha, fresh basil, and/or extra cheese.