French Bread Breakfast Tart

I usually like to eat the standard American breakfast of eggs, bacon and toast in some form or another.  With that said I also like a mobile breakfast that can be eaten on the go.  So, check out this open face egg and cheese French Bread Breakfast Tart.  Easy, very tasty and can be picked up and eaten in one hand.  The French Bread is just about as awnry as I am first thing in the morning.  Granted, on the weekends 'first thing in the morning' is not until about 10am so this holds me until lunch quite well.

Ingredients I used:

1- Pillsbury French Bread refrigerated roll

4-large egg

1 1/2 C shredded Gouda cheese

1 C slices of Ham-rolled then sliced into ribbons

4 T chopped chives

Dash of dried Basil, Rosemary, salt and pepper

Preheat oven to 350 degrees, spray cookie sheet with non-stick spray then line with parchment paper.

Chop, shred and slice your ingredients.  I used Gouda because I really like the mild aged flavor and the creamy texture when it's melted.

Carefully unroll the french bread roll, look for the seam and pry the roll apart.  Then divide it into four rectangles.  I use a pizza cutter.  Spread the dough with your fingers until it is about 1/4 inch thick and as large a rectangle as you can get it.  

Okay now! Build a nest for your egg.  Sprinkle the dough with a pinch of dried basil, rosemary salt and pepper.  Divide the pile of cheese into for and mound and spread it on top of the dough.  Follow that with the ham and then the chive.  You want to make sure there is a well in the center.  That's where your egg will nest.

Crack an egg and drop it into the center of all your ingredients. Oh pardon the interruption, you may have noticed the orange juice in the background? That was made by the hands of my niece Kayleigh.  She is learning to cook and decided to add to the menu.  Thank you very much Kayleigh for your valued input.  <3

Now,  fold edges of dough up 1 inch over filling, making pleats and pressing dough firmly..  Work quickly otherwise the egg white will try to make a run for it. 

Bake in the oven at 350 for about 20-25 minutes until the bread is golden and the egg white is set. 

This is better than anything you can get at McGolden King. 

Dilled Devil Eggs with Caviar

 

                                                     Sink your teeth into these beauties!!! 


A small jar of caviar goes a long way and I still have a bunch to use up yet.  My sisters and I always make a batch of Deviled Eggs for Thanksgiving and I figure with Easter coming up next weekend this recipe is timely.  I also had plenty of dill leftover from last weeks snack recipe.  The only thing I didn't have on hand, believe it or not, was mayonnaise.  I know right? Who doesn't have mayo in the fridge?!?  No worries though we have like a gallon of nonfat Greek yogurt so I substituted with that.  Which dropped the calorie count on these way down. 

Here's what I used:
5 fresh eggs
2 tsp fresh dill chopped
1/4 C Nonfat Plain Greek Yogurt
pinches of salt, pepper, Cayenne pepper, garlic powder
1/2 tsp yellow mustard.  

First your eggs should look exactly as mine do after they have been hard-boiled.  Perfectly yellow and fluffy and no obnoxious odor.  

If you have a green ring around them or if they smell like sulfur than you'll want to follow my directions.  I know there are a lot of over the top techniques out there, like poke a whole in the bottom or let them sit in the hot water after boiling them or how about cooking them in the oven.  But really folks boiling an egg IS NOT ROCKET SCIENCE!

Place your eggs in a  2 quart sauce pan, cover with cold tap water and place on stove over a medium flame.  Set the timer for 20 minutes.  Go do something.  When the timer goes off drain the water from the pot leaving the eggs in the pot.  Fill pot with ice and cover that with water, let the eggs in ice water sit on the counter for 10 minutes.  Peel the eggs immediately.  That's it, nothing more, nothing less.  :) 

Cut your eggs in half, lengthwise.  Remove your perfectly cooked yolks from the egg white.  Place the whites on a plate and set it to the side for later.  Place the yolks in a small bowl and mash the yolks with the back of a fork.

Once the egg yolks are crumbled into small uniformed sized pieces it's time to add some spices and seasonings. 

I've added dill, salt, pepper, mustard and nonfat Greek yogurt.  The yogurt is very bland so adding spices is so important here.  The garlic powder is a definite must add otherwise you'll be standing at the counter as I was saying " Hmmm something is missing!"

Oh and these are Deviled Eggs so gotta add a bit of the devil.  Shake a couple of dashes of Red Pepper Cayenne in there.  In my opinion the more the better, but kids were going to be eating this batch as well so I had to use it sparingly.  Stir it all up into a smooth paste.

Once you've got it all mixed up and tasting the way you want, use a spatula to scoop your mix into a Ziploc baggie.  Seal the baggie except for about a quarter of an inch at the top.  Snip off one of the bottom corners about a 1/4- 1/2 inch.  You are now ready to pipe for filling into those egg whites over there.

Gently squeeze the filling into the cup of each egg white.  Evenly distributing to fill all of the cups. Get fancy make some swirls and pointy peaks. 

"Close the door! We're getting dressed here!"

You filling should be stiff enough to hold a peak, but not so dry that it has no shine to it.  I cold eat these just like this, but I promised you caviar.  I got my eye on that one in the front though.  Mmmm!

"Three's a party!"

Using a plastic spoon of knife drop a small lump of caviar on each and accent it with a very small sprig of fresh dill.  You don't want to use metal utensil when serving your caviar because it ruins the taste.  The material of choice for serving caviar is Mother-of-Pearl.  Mother-of-Pearl is non-reactive material and it lets caviar's fragile taste shine.  You can read more about caviar spoons here.

"Umm...where did everybody go?"

 Oh look at you...all dressed up and no where to go?  Come to momma!

I've attached links below that I feel may be of some use to you.  Check them out and let me know what your think:

,