so yesterday I had some leftover tomato sauce that needed using, and I wanted eggs. so I decided to poach them in the tomato sauce. it was amazing ( Read more... )

Yesterday I found that buttermilk, shaken well to make it homogenized and airy, can be used instead of milk or cream to make very tasty and fluffy scrambled eggs.  I think the shaken buttermilk is thicker than regular milk and not as sweet as cream, so it acts as a tangy dairy equivalent of whipped egg whites.

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Oh my gosh, pie crust and sausage, y'all. This breakfast pie is the bee's knees. Mike's mom always makes it for Christmas breakfast and we dream of it all year long! I added a little jalapeño (which you can adjust to your taste) to give it a slight kick, but it won't make your nose run or eyes water. I recommend serving this with a sweet side -- ( Read more... )

These Ultimate Sausage Breakfast Buns are comprised of the best yeast rolls stuffed with cheddar grits, eggs, sausage, and hash browns, and topped with a drizzle of maple syrup. They are also straight-up incredible. They're worth every bit of butter, every egg, and every minute spent making them -- which is considerable. They're definitely a ( Read more... )

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A lot of the recipes I come up with now are thrown together from the leftover vegetables I have in the fridge. Kinda like this one. I wanted to make a fritta for dinner, as it was something quick, easy, and delicious to make. I had spinach, half of an avocado, and peppers leftover in the fridge, and viola! Dinner. Now, currently my calorie count is ( Read more... )

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This is a quick "recipe" of the Barefoot Contessa method for making quick, simple hard boiled eggs. They come out easy to peel with fluffy, bright yellow yolks. I eat hard boiled eggs all the time and loved her little tricks. I hope you do, too!

The full phototutorial is over on Willow Bird Baking, but here's the short-n-sweet version.


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