Fresh-Pressed Olive Oil Club
Explore Recipes Breakfast Page 7

Broken Eggs (Huevos Rotos)

Posted on by The Olive Oil Hunter

Spaniards are fond of eggs, eating an average of 237 per person per year! Surprisingly, eggs seldom appear on breakfast menus. Instead, they are served for lunch, supper, a snack, or as a tapa. Eggs and potatoes are an especially popular combination. If you are limiting carbs, substitute cauliflower florets for the potatoes.

Ingredients

  • 1/3 cup extra virgin olive oil, plus more as needed
  • 2 teaspoons Spanish smoked paprika (pimentón)
  • 1/2 teaspoon hot red pepper flakes or 1/4 teaspoon ground cayenne
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 medium onion, peeled and finely chopped
  • 1 1/2 pounds small potatoes, such as Yukon gold, cut into 1-inch pieces or halved
  • 4 garlic cloves, peeled and finely chopped
  • 4 large eggs
  • Lemon wedges, for serving
  • Chopped flat-leaf parsley, for serving
  • Flaky sea salt, such as Maldon, for serving

Directions

Step 1

In a measuring cup, combine the olive oil, paprika,
red pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper, and 3/4 cup of water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.

Step 2

Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic to the potatoes. Cover and cook until the potatoes are golden-brown and the onions are soft, 4 to 6 minutes.

Step 3

Stir the potatoes (again, if they’re sticking, add more oil). With a spoon, make 4 nests in the potatoes and crack an egg into each. Season the eggs with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.

Step 4

To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto individual plates or into shallow bowls. Serve with a squeeze of lemon, a sprinkle of chopped parsley, and flaky sea salt.

Serves 4 — Recipe adapted from nytimes.com

Spaghetti with Fried Eggs

Posted on by The Olive Oil Hunter

This is a substantial, very satisfying breakfast. It’s great for brunch or overnight guests. We like to serve it with freshly squeezed fruit juice and extra virgin olive oil.

Ingredients

  • Coarse salt (kosher or sea)
  • 1/2 pound uncooked thin spaghetti
  • 6 tablespoons extra virgin olive oil
  • 2 large cloves garlic, lightly smashed and peeled
  • 4 large eggs
  • Freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano or pecorino cheese, optional

Directions

Step 1

Bring a large pot of salted water to a boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

Step 2

Warm a small skillet over medium-low heat. Add the garlic and 4 tablespoons of the olive oil. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic and add the remaining oil.

Step 3

Fry the eggs gently in the oil until the whites are just about set and the yolks are still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do this. (The eggs will finish cooking in the heat of the pasta.) Season to taste and serve immediately. Top with the cheese.

Serves 2-3 — Recipe from nytimes.com

Very Berry Muffins

Posted on by The Olive Oil Hunter

These extra-moist muffins provide a blueberry explosion in every bite. You won’t have to hunt for the fruit because tossing the berries in a small amount of flour keeps them from sinking to the bottom.

Ingredients

  • 3 heaping cups blueberries, rinsed and patted dry
  • ½ cup plus 1 tablespoon white whole wheat flour
  • 1 cup all-purpose or pastry flour
  • 2-½ teaspoons baking powder 
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup cottage cheese
  • 1/4 cup sour cream
  • 1/2 cup Greek yogurt
  • 3 large eggs
  • 1 scant cup sugar  
  • 3/4 cup extra virgin olive oil
  • 1 tablespoon vanilla paste or extract 

Directions

Step 1

Preheat your oven to 350°F. Lightly coat a 12-muffin tin with nonstick cooking spray or a small amount of olive oil. 

Step 2

Toss the blueberries with the tablespoon of white whole wheat flour and set aside. Mix the rest of the dry ingredients in a bowl. 

Step 3

In a second, larger bowl, whisk the cottage cheese, sour cream, and yogurt until smooth, then whisk in the eggs and sugar and, when blended, the oil and vanilla. 

Step 4

Fold in the flour mixture and then the blueberries. Use a large ice cream scoop to fill the muffin cups, mounding the batter in the center. (The batter will completely fill the cups.)

Step 5

Bake for about 45 minutes, until the tip of a knife inserted in the center of two or three muffins doesn’t show any raw batter—there may be some blueberry on it. Let the muffins cool for about 15 minutes before eating.

Yields 12 large muffins

Twice-Baked Breakfast Potatoes

Posted on by The Olive Oil Hunter

Talk about a reason to get up in the morning! These Instagram-worthy twice-baked potatoes will wow your family or guests. Feel free to substitute sweet potatoes for russets. And for a vegetarian option, replace the bacon with sautéed mushrooms. We recommend a final drizzle of extra virgin olive oil over the top of the potato before serving.

Ingredients

  • 2 medium russet potatoes, scrubbed and pricked with a fork all over
  • 1 tablespoon extra virgin olive oil, plus 2 tablespoons for the mash
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 tablespoons heavy cream or milk
  • 4 slices thick-cut bacon, cooked
  • 4 medium eggs
  • 1/2 cup shredded cheddar
  • 1 tablespoon thinly sliced chives or scallions, for garnish

Directions

Step 1

Preheat the oven to 400˚F.

Step 2

Rub the outside of the potatoes with the 1 tablespoon of olive oil and season with salt and pepper. Place the potatoes directly on the oven rack in the center of the oven and bake for 1 hour, or until the potatoes are tender in the center. (A bamboo skewer should pierce them easily.) Remove the potatoes from the oven and cool for 15 to 20 minutes.

Step 3

Cover a baking sheet with foil for easier clean-up. Using a sharp knife, slice each potato in half length- wise and hollow each half out with a spoon or melon baller, scooping the potato flesh into a mixing bowl. (It’s important that you do this while the potatoes are still hot.) Arrange the potato shells on the prepared baking sheet, making sure they are fairly level. (You can prop them upright with crumpled foil if necessary.)

Step 4

Add the remaining olive oil and cream to the scooped potato and mash until smooth. Season with salt and pepper.

Step 5

Spread 2 tablespoons of the mashed potato mixture in the bottom of each hollowed potato skin; sprinkle with 1 tablespoon of the cheese (you may have some remaining mashed potato left to nibble on). Arrange a slice of bacon lengthwise on each potato, tucking it into the hollowed-out potato shell. Break the eggs individually into a small bowl, then gently pour into the potato shells. Try not to break the yolks.

Step 6

Lower the oven temperature to 375˚F and bake the potatoes until the egg whites have just set and the yolks are still runny, 18 to 24 minutes.

Step 7

Top each potato with a sprinkle of the remaining cheese, season with salt and pepper, garnish with chives, and drizzle with EVOO.

Serves 4 — Recipe adapted from spoonforkbacon.com