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Explore Recipes Breakfast Page 7

Scrambled Eggs with Mushrooms

Posted on by The Olive Oil Hunter

Eggs are indisputably popular in Spain, with each Spaniard eating 237 eggs per year on average, according to the latest statistics. Here is a keto-friendly recipe that can be eaten for breakfast, lunch, dinner, or as a tapa. My wife, Meghan, and I like to give the eggs a final drizzle of extra virgin olive oil before tucking in.

Ingredients

  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 14 ounces mixed mushrooms, preferably wild, such as chanterelles, morels, hen-of-the-woods, etc.
  • Salt and freshly ground black pepper
  • 8 large eggs, lightly beaten with a fork
  • Chopped fresh chives or flat-leaf parsley, for garnish

Directions

Step 1

Heat the 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 7 to 10 minutes, then reduce the heat to medium. Season to taste with salt and pepper and stir, turning the mushrooms until they are tender and lightly brown in parts.

Step 2

Meanwhile, heat a large nonstick frying pan. Add the remaining 2 tablespoons of olive oil. Add the eggs and sprinkle with a little salt. Let the eggs set slightly at the bottom before gently turning and stirring them with a wooden spoon or spatula so that the liquid portion on top runs toward the bottom of the pan. Remove the pan from the heat when there are still some barely runny parts—the eggs will continue to cook.

Step 3

To serve, spoon some scrambled eggs onto plates and top with the sizzling mushrooms. Sprinkle with the chives or parsley.

Serves 4 — Recipe adapted from The Food of Spain by Claudia Roden (HarperCollins, 2011)

The Ultimate Olive Oil-Fried Eggs

Posted on by The Olive Oil Hunter

Frying eggs in olive oil is a Spanish tradition that dates back centuries. This simplest of techniques is having a modern moment in the US as chefs extol the delicious results. When raw egg meets hot olive oil it creates a perfectly browned latticework around the edges of the white while leaving the yolk with just the right amount of runny. The key is to heat the pan first and then the oil before adding the eggs. If you have a 10″ or wider skillet, you can double the recipe in the same pan. Enjoy as is or atop avocado toast or skillet potatoes.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 eggs
  • Coarse salt and freshly ground black pepper to taste

Directions

Step 1

Heat a frying pan or skillet until very hot. Add the olive oil. Once the oil starts to shimmer, add the eggs, one at a time—you can crack them right into the pan or from a dish into the pan. 

Step 2

Cook the eggs for two minutes until the whites turn opaque and develop crisp, brown edges; the yolks will still be runny. If you want firmer yolks, wait another 30 seconds before taking the pan off the heat. Use an offset spatula to transfer the eggs to plates and sprinkle with salt and pepper to taste. 

Yields 1-2 servings

Nutty Oat Muffins

Posted on by The Olive Oil Hunter

These muffins have a great crunch and are packed with whole grain goodness. 

Ingredients

  • 1-1/2 cups white whole wheat or whole wheat pastry flour 
  • 3/4 cup rolled oats 
  • 2 ounces almonds or walnuts, roughly chopped 
  • 1 tablespoon baking powder
  • 1/4 cup brown sugar 
  • 1 tablespoon stevia
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon fine sea salt
  • 1 cup blueberries, rinsed and patted dry
  • 4 tablespoons extra virgin olive oil
  • 2 extra-large eggs
  • 1 cup milk, your choice of dairy or plant-based
  • 2 teaspoons vanilla extract or paste

Directions

Step 1

Preheat your oven to 400ºF if conventional, 380ºF if convection. In a large bowl, whisk together the flour, oats, nuts, baking powder, sugar, stevia, cinnamon, and salt. Add the berries and toss to coat (this will help them stay well distributed in the batter).

Step 2

In a separate bowl or measuring cup, whisk together the olive oil, eggs, milk, and vanilla. Pour the liquid ingredients over the flour mixture and use a spatula to fold them in just until no traces of flour remain.

Step 3

Use a large ice cream scoop to fill a 12-muffin tin and bake for 20 minutes or until the tip of a knife comes out clean. Cool for 10 minutes and then transfer the muffins to a rack to finish cooling. Store in a covered tin for up to two days and then refrigerate.

Yields 12 muffins

Olive Oil-Fried Eggs with Za’atar

Posted on by The Olive Oil Hunter

If you’re not familiar with it, za’atar is a fragrant spice blend that originated in North Africa, but is very popular throughout the Mediterranean basin. You can buy it at larger supermarkets or online, or you can make your own. See recipe below. If desired, serve the egg with warmed pita bread.

Ingredients

  • 1 large farm-fresh egg
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/4 teaspoon coarse salt (kosher or sea), or more to taste
  • 2 teaspoons za’atar (see below)

Directions

Step 1

Crack your egg into a ramekin or small dish.

Step 2

Warm a nonstick skillet over medium-high heat. Reduce the heat to medium and add the olive oil. Tilt the pan to distribute the oil and watch for the oil to shimmer.

Step 3

Carefully slide the egg into the warmed oil. Season with salt and the za’atar. Cook for about 2 to 3 minutes over medium heat, spooning some of the olive oil on top, until the white is firm, the edges begin to brown, and the yolk is done to your liking. (If you like firm yolks, you can cover the pan for 30 seconds more.) Transfer to a plate and serve immediately with a drizzle of olive oil and a dusting of za’atar.

Serves 1 — Recipe adapted from themediterraneandish.com

Note: To make za’atar, combine 1 tablespoon of toasted sesame seeds, 2 tablespoons of dried oregano, 1 tablespoon sumac or black lime, 2 tablespoons dried thyme, and 1 teaspoon of salt in a spice grinder, small food processor, or a mortar and pestle. Grind to combine, but avoid turning the mixture into a powder. Store in a covered jar away from heat and light.