Friday, April 27, 2012

Boiled Eggs on English Muffins with Asparagus and Cheese Sauce

One of my favorite spring breakfasts is so terribly simple, that it appears I've never blogged it.  I see the photos on my Pinterest board and on fb, but when I checked the blogs--no eggs on muffins!  So here it is:  a meal perfect for Easter when you have lots of boiled eggs to use up, but also perfect any other time or for any meal, come to think of it.   If you have a plethora of eggs, as does my friend Cathy (we're trading my granola for her backyard eggs this week), this is a fine use for them.  My own kids had this every Easter for years.  Well, I served it anyway.  Whether or not they ate it is beside the point!

Won't make cheese sauce?  Grated cheese will work admirably and is even better if you slip the eggs under the broiler tooty sweetie to melt the cheese.   No asparagus?  It's quite delicious without it. (I provide a link to a tasty cheese sauce recipe, but also include my easy one down below.)

I feel a tish odd writing this out as a recipe, but I'm doing it anyway.  Here's how:

boiled eggs on english muffins with asparagus and cheese sauce
  serves 2

  • 4 eggs boiled, cooled, peeled, and sliced
  • 2 whole-wheat English muffins, split, toasted, and buttered
  • 4 stalks asparagus, trimmed, chopped, and cooked briefly in the microwave (1 min on full power)-- optional
  • 1/2 cup cheese sauce  (or grated cheese)*
  • Kosher salt and fresh ground pepper
To assemble:  place warm, buttered muffins on plates and top with eggs.  Add a pinch of salt and pepper.  Gently lay asparagus pieces on top of the eggs and drizzle cheese sauce (or sprinkle with grated cheese) and again dust with salt and pepper.  (If you've used grated cheese, you might want to put the egg "sandwiches" together on a broiler-safe baking sheet and place them under the broiler for a minute or so, plating afterward.)

*Easy Cheese Sauce:  In a small, heavy saucepan, melt 1 tablespoon butter.  Whisk in 1 tablespoon flour until smooth.  Add a pinch each:  kosher salt, fresh ground black pepper, cayenne, and dry mustard or nutmeg.  Let cook two minutes, stirring, and then whisk in 1 cup barely warm milk.  Bring to a simmer, stirring, and cook until sauce begins to thicken.  Stir in 1/2 cup grated sharp cheddar until smooth.  Taste and adjust seasonings.  (If you like thicker sauce, you can whisk together a little more flour in a 1/4 cup of flour and stir it in before adding the cheese... or  just begin with double butter and flour to start with.   The traditional flavorings here are onion and nutmeg.  If you'd like to use onion, mince a teaspoon and cook it in the butter before adding the flour and making the roux.)

Have fun cooking and taking care of yourself,

Tuesday, April 24, 2012

Green Beans Sauteed with Onions and Garlic-- or My Sister Loves Green Beans

It's my sister's birthday month.  She loves green beans!

Sides like green beans, carrots, spinach, asparagus--otherwise known as vegetables-- aren't something I usually blog on their own.  Today  I'm  changing all that in honor of my younger sister.   You just  get the words "green beans" off your tongue, and she nearly swoons.  "I just love green beans!" is her immediate comeback.  And it doesn't matter how you make them, she'll eat them and be glad.  In our childhood days, our southern parents would talk about "a mess of beans" for supper.  That could mean anything from butter beans to pole beans to wax beans, but it usually meant a big pot of green beans.  That, along with some bacon or ham thrown in, a pot of rice, a pan of corn bread, and a plate of sliced tomatoes was a typical summer meal.  And, oh, by the way, you wouldn't throw out the juice or "liquor" the beans were cooked in because you might want to dip your corn bread in it or add your rice to the bowl for an instant soup, though no one would ever call it that.

Wednesday, April 18, 2012

Tuna-Cannellini Bean Salad with Feta -- Pantry Dinner, Lunch or Both

In a perfect world, someone else would make your lunch.
Do your laundry.
Grocery shopping.
Make your iced tea.
Clean out your refrigerator.
Do your taxes.
Clean the leaves out of the flower beds.
Fill your car with gas.
Take your old books to the library book sale.
Mend your favorite jeans.

But since this isn't a perfect world, you might have to cook for yourself  AND do your laundry.  But.  If you "cook" this (and there's no cooking involved), you'll skip most of the above because this yummy ditty is made mostly from pantry ingredients.  No running out to the store for fresh fish or searching the shelves for a bag of dried beans.  Of course, you'll need to have kept a few fresh veggies, etc in your frig "pantry," but here's hoping you do.

Thursday, April 5, 2012

Tomato-Carrot Soup for Easter or Passover--A Light and Easy First Course

Up next in the blog is a simple, yet incredibly tasty soup I made out of on-hand ingredients to preface a meal of steak with oven-browned potatoes accented with burnt onions and roasted asparagus. If your meal is easy and nearly instant, as was this, or is a holiday meal elsewhere,  what a good time to make a first-course soup. Get ready for, “Oh, you made SOUP?!”