Wednesday, February 17, 2016

Windsday Pinsday Breakfast

Two breakfast recipes are featured today:  Amish Baked Oatmeal and Avocado Toast  With Egg, Spinach and Tomato.  I made these this week and they are good.  For carbs, the oatmeal is a little high for my diet, but I can cut back a little at lunch.  

Amish Baked Oatmeal is a great alternative to mush which is what we called cooked oatmeal when I was young. 

The pin for Amish Baked Oatmeal  It is taken from the Gooseberry Best-Ever Casseroles Cookbook.  The blog is Mostly Homemade Mom.  I follow this one because I like homemade recipes.  Another pin I have is Amish Baked Oatmeal It is not a blog that I follow, but I have used the recipe that I pinned.  It varies in that it is double the size and will fill the pan deeper than the other one.  It also has cinnamon that I did not use.    

This is my version:
Amish Baked Oatmeal 
2  eggs, beaten1 C milk or light cream 1/2 C pure maple syrup1/4 C butter, melted1 tsp. pure vanilla1/2 tsp salt (omit if using salted butter)1 1/2 tsp baking powder3 C old fashioned oats
Mix together liquid ingredients; add baking powder and oats stirring well after each. Place in buttered or sprayed 8x8 inch glass dish. Bake at 350 degrees for 35 to 40 minutes or until center is set.  Eat hot or cold with milk. Add fruit, cinnamon and apples, or other additions before cooking, but try it this way first.  For Coconut Baked Oatmeal use coconut oil and coconut milk.  Yum.
    Of course, I adapted my recipe.  I used maple syrup instead of sugar or brown sugar.  I did not add cinnamon, but liked the vanilla and maple sugar flavor.  I made the second one because it made more, and we can eat it more than once.  I included the first one if you want less to try it out.  Or, cut this recipe in half.

    The second pin comes from blog I follow called Two Peas & Their Pod.  They live in Salt Lake and may be vegetarian or gluten free judging from their menus they publish each week. I have been using their menu plan as one of the guides to planning my own menu lately.  I have a new pin board called Menu Day Blues for multiple menu type pins to facilitate easier planning for my own menu.  The pin I found this week is a delicious sandwich that I ate for breakfast, and pinned it on my Breakfast of Champions board. but it could be used anytime of day.   It has the rather cumbersome name of  avocado-toast-with-eggs-spinach-tomatoes ; regardless of the name it is good protein packed meal.

    Here is my version:

    Avocado Egg Breakfast Toast 
    1 piece artisan bread (I used Ciabatta)2-3 T Goat Cheese 1/2 small avocado, mashed1 egg cooked over easy--partially soft yolk1/2 small tomato chopped     Baby Spinach leaves whole 
    Spread the goat cheese then avocado on the bread.  Cook the egg, folding to the shape of the bread after turning. Place on top of avocado.  Pile on tomato and spinach leaves and enjoy.  This is an open faced sandwich and the spinach leaves help to hold it together.  Keep a fork on hand to scoop up the drips, or eat it with a fork if your bread is softer.  The egg yolk squeezes out onto the sandwich adding a deliciously good flavor.  This is Carl's Junior messy.

    It looks like I didn't snap a picture of either of these, but I will make the sandwich tomorrow with my remaining avocado and will add it in then.  Enjoy your food.  It is so much better that way.


    ([2/19]I tried drizzling a little olive oil with basil on the sandwich this morning and it is good, but not necessary.  It makes it even more slippery and difficult to eat.)



    1 comment:

    1. I love avocado and egg together. Which is funny seeing that I wouldn't touch an avocado when I was little😝. I thought they were so gross. I love adding avocado to egg salad sandwich, and I have heard they are really good on sloppy joes.