Tag Archives: egg

Quick Eggs Benedict (or Florentine)

Friends, the world has completely changed since my last post. I’ve been trying to navigate this new temporary normal with my family as I know you are with yours. My daughter has been using my laptop most days for school. We just got a loaner from the school for her, so I might be able to get on here more frequently. But the craziness in this world is hard right now. The most stressful part of my week is menu planning and grocery shopping. It’s tough. I almost hesitate to share recipes right now since I know finding ingredients can be hard. I will do my best to provide timely content as much as possible right now. If you have any questions or issues I can help with, please reach out to me. I’d love to help if I can!

With all this time at home and everything topsy turvy, it is important to find things to celebrate. Small victories, random holidays, you name it. This Thursday is Eggs Benedict Day. Random? Sure. But why not? For once we have time to do these things.

Today’s recipe is a pseudo benedict. It should technically be called florentine since I included spinach. And it uses a make shift hollandaise sauce because 1) it is faster and 2) I don’t actually love traditional hollandaise. Hope this makes your week a little brighter!

Quick Eggs Benedict (Serves 1)

Quick Eggs Benedict

1 whole wheat English muffin or 1 slice of whole wheat bread
1-2 eggs
1 tablespoon skim milk
1 cup spinach
1 oz slice of ham
½ tomato, sliced
¼ cup shredded cheese or 1 slice of cheese
1 tbsp light mayo
½ teaspoon dijon mustard
dash lemon juice

1. Toast muffin or bread.
2. In a small skiller over medium heat, heat ham. Cut in half and place half on each half of muffin. Top with cheese.
3. In same skillet, saute spinach until wilted. Place on top of cheese. Place tomato slices on top of spinach.
4. Whisk together egg and milk. In same skillet, scramble egg until set. Place on top of spinach.
5. In a small bowl whisk together mayo, mustard, and just enough lemon juice to make it almost thin enough to pour. Drizzle sauce over eggs.

Recipe notes: The recipe has instructions for scrambling the egg. This is easier for splitting 1 egg over 2 halves of an English muffin. However, as pictured, you could also go for a more traditional poached egg. Alton Brown explains this process well here.

Nutritional information:

Calories: 396
Protein: 23 g
Fat: 20 g
Saturated fat: 8 g
Cholesterol: 221 mg
Carbohydrates: 34 g
Fiber: 6 g
Sodium: 804 mg

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Southwest Eggs Benedict

I’ve mentioned loving breakfast for dinner several times before. While I’m all for keeping it simple most of the time, every once and awhile it’s nice to do something a little nicer. Eggs benedict is the epitome of fancy breakfast for me, but I actually hate hollandaise. This avocado sauce is amazing. Enjoy!

Southwest Eggs Benedict (Serves 6 – 1 per person)

Southwest Eggs Benedict

½ cup white whole wheat flour
⅓ cup cornmeal
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon pepper
¾ cups corn kernels
½ bell pepper, diced
1 green onion, diced
1 garlic clove, minced
1 large egg
½ cup skim milk
1 tablespoon olive oil
1 ripe avocado
1 lemon, juiced
⅓ cup hot water
2 tablespoons olive oil
¼ teaspoon pepper
6 slices bacon, cooked
2 large tomatoes, sliced
6 eggs, poached

1. Preheat oven to 425.

2. In a bowl, combine flour, cornmeal, soda, salt, pepper, corn, bell pepper, green onion, and garlic. Add egg, milk, and 1 tablespoon olive oil. Mix until just combined.

3. Line a baking sheet with parchment paper. Spoon about ⅓ cup of batter in rounds spaced apart on baking sheet. Bake for 15-20 minutes until golden. Set aside.

4. Combine avocado, lemon juice, water, 2 tablespoons olive oil, and pepper in a food processor. Process until smooth. Add more water if needed to thin to desired consistency.

5. To serve, put 1 slice bacon and 2 tomato slices on top of a corn cake. Put a poached egg on top of that. Spoon avocado sauce over the top.

Nutritional Information (Amount per serving):

Calories: 419
Protein: 15 g
Fat: 29 g
Saturated Fat: 7 g
Cholesterol: 236 mg
Carbohydrates: 26 g
Fiber: 5 g
Sodium: 488 mg

Recipe source: slightly adapted from How Sweet Eats

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Dealing with Food Allergies and Intolerances

I recently had some people over for dinner.  I was craving nachos, so that is what I served.  As I was about to cuchocolate cake for dessert, one of them tells me that he has celiac and can’t eat gluten.  I had no idea before dinner.  Sadly, I didn’t have any dessert alternatives for him.  But I’m grateful I made nachos instead of my other idea of spaghetti and meatballs!

This is one of many encounters I have had recently with food allergies and intolerances.  I will admit, I am extremely thankful that I don’t have to deal with any of these problems in my little family.  Reading labels, buying specialty products, cooking from scratch, and teaching children, friends, and family can be a full time job in many cases.  Following these diets isn’t optional; for many, it is life or death.

Here are a few tips on following a food allergy diet:

-Try to focus on what you can eat.  If you try to change all of your regular recipes to be free of a particular allergen, you can go crazy.  For example, if you can’t cook with dairy, don’t start with a lasagna recipe, which has multiple dairy ingredients.  Instead, think of something similar without dairy, such as spaghetti.

-Similar to above, build recipes with ingredients you know you can eat.  Make lists of ingredients you have in your pantry or you know you can buy.  Then start picking ingredients from the list that go together.

-Find good resources.  There are many cookbooks and websites out there.  A good place to start online is nutritionblognetwork.com.  All of the blogs in this database are written by registered dietitians.  You can trust that they are providing accurate information.

-Try to be as liberal as possible with the diet.  I’m not saying eat foods you shouldn’t.  For any of us, it is easy to get in a rut with what we eat.  If you are limited by a food allergy, you can easily eat a very limited diet of a few foods over and over.  Try to keep things as lively and interesting as you can.  The less deprived you feel, the better off you will be.

If you or someone close to you has a food allergy or intolerance, I’d love to hear about how you cope in the comments.  Good luck to all of those dealing with food allergies out there!  Happy eating!

Have any nutrition questions? Need help with meal planning or a special dietary need? Send your questions to me at kimberlykmarsh(at)gmail(dot)com, and I will answer them in upcoming posts!


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BELT Sandwich

I like Wednesdays almost as much as the camel in the Geico commercials. The feeling of the week being half over makes me feel like I just might make it. My daughter loves going to the story time at our local library, which she talks about nonstop for the rest of the week. I grocery shop, which I honestly don’t love, but I get fresh produce which always makes me feel more alive. AND… we eat breakfast for dinner. I could honestly eat breakfast food just about every meal of the day and not be sad.

I recently fell in love with these sandwiches. So in love, we ate them three weeks in a row for breakfast for dinner. I can’t think of much not to love. They were fast, required only one pan, filled me up, included vegetables (which can be a trick at breakfast), were delicious, and my daughter ate it. Granted, on that last point, hers was deconstructed and sans vegetables. But we were all happy.


BELT Sandwich (Serves 1)

BELT sandwich

2 slices whole wheat bread
½ tablespoon Dijon or horseradish mustard
1 ½ slice bacon
2 eggs
2-4 tablespoons milk
black pepper, to taste
1 ounce slice of colby or cheddar cheese
1 roma tomato, sliced
1 cup mixed greens
2 tablespoons cilantro leaves

1. Toast bread. Spread mustard evenly on each piece. Set aside.

2. In a small skillet or pan, cook bacon until crisp. Let drain on paper towels.

3. Wipe out most of grease from skillet. Whisk together eggs, milk, and pepper. Pour into skillet and cook, keeping the eggs formed to about the shape of your bread. When eggs are almost set, place cheese on top of eggs until it begins to melt. Remove from pan.

4. Build sandwich with bacon, tomatoes, greens and cilantro, eggs with cheese, and top slice of bread. Serve immediately.

Nutritional Information:

Calories: 532
Protein: 36 g
Fat: 28 g
Saturated Fat: 11 g
Cholesterol: 419 mg
Carbohydrates: 34 g
Fiber: 6 g
Sodium: 839 mg

Recipe Notes: You could use three egg whites or 1 whole egg and 1-2 egg whites. I prefer whole eggs, and an egg or two a couple times a week isn’t going to kill me. Add as much milk as you like to your eggs. This is like scrambled eggs, where you really wouldn’t have to add milk. I just always do. You can really use whatever cheese you have on hand, but I prefer a yellow cheese with eggs. Don’t skip on the cilantro. It is what takes this sandwich from good to great. Promise.

Source: original recipe

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Breakfast Rolls

I suggested pumpkin pancakes as a Thanksgiving breakfast earlier this week.  For some of us, that may be hitting the pumpkin note too much in one day.  Especially since Thanksgiving is almost the end of the pumpkin craze season for desserts.  Or maybe that seems like too much work on a day that will be full of cooking.  I hear you.

These breakfast rolls do require a fair amount of effort. BUT…that effort can be expended days ahead of time.  You could make this right now if you wanted them for Thanksgiving.  These rolls freeze beautifully and are all the deliciousness of biscuits and gravy plus an omelet all combined into one.  This is a a good recipe for feeding a crowd.  Plus it is a substantial breakfast, which should keep your crowd full until your turkey “dinner”, which I find for most people is consumed somewhere between 2-4 pm.


Breakfast Rolls (Makes 18-24 rolls)


⅓ cup sugar
3 tablespoons instant yeast
¼ cup canola oil
1 ¼ cups warm water (about 110 degrees F)
2 large eggs
½ teaspoon salt
3 cups white whole wheat flour
2 ¼ cups all-purpose flour
8 eggs
½ teaspoon black pepper
¼ cup skim milk
4 ounces breakfast sausage
½ medium onion, chopped
1 bell pepper, chopped
1 large tomato, diced
1 cup cubed sweet potato (or white potato), boiled until just fork tender
½ cup shredded colby jack cheese

1. In a large bowl, mix sugar, yeast, oil, and water until dissolved. Cover and let stand in warm place for 15 minutes.

2. Blend eggs and salt into yeast mixture. Gradually add flour, mixing well to form a dough. Knead for 5 minutes in stand mixer.

3. Lightly grease bowl, and let dough rise in a warm place for about 30-40 minutes.

4. While dough is rising, whisk together egg, black pepper, and milk. Scramble until fairly dry, but do not overcook. Set aside.

5. Brown sausage in skillet. Add onion and pepper. Saute 3-5 minutes, until softened. Add tomato; cook until most of the liquid has evaporated.  Set aside.

6. Roll out risen dough on a lightly floured surface. Roll into a rectangular shape until it is about ¼ inch thick. Evenly sprinkle eggs, sausage mixture, potatoes, and cheese over the top. (See picture below.) Roll up tightly, beginning on long side. Roll gently so the dough doesn’t rip. Pinch to seal. Cut into 1 inch slices.

7. Place rolls in lightly greased pans, slightly apart. They should touch each other as they raise. Let rolls rest in warm place until about double in size, about 30 minutes. Meanwhile, preheat oven to 400.

8. Bake at 400 for 15-20 minutes, until tops of rolls are browned. Serve warm. Can serve plain or with milk gravy on top.

Nutritional Information (Amount per Roll):

Calories: 251
Protein: 11 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 106 mg
Carbohydrates: 34 g
Fiber: 4 g
Sodium: 131 mg

Recipe Notes: You can adjust the vegetables and meat to whatever your preference. If you use tomatoes, it is important to cook out most of the liquid. Otherwise you’ll have soggy rolls, which is gross. Frozen hashbrown potatoes would work well, but you’d want to cook them with the other veggies to get out any water. You could use all whole wheat flour, but it makes for a heavier feeling roll. I don’t usually include any process photos, but I’m including one below of just before rolling the dough. If you’ve made cinnamon rolls, this is not covered as completely as cinnamon rolls are. But it works fine. This filling is more substantial. Also, don’t roll your dough as thin as I did in the picture. It was hard to keep it from breaking from the weight of the filling.


Tips on freezing: Freeze rolls in pans before second raise. When ready to eat, place in fridge overnight to thaw. In the morning, let sit uncovered on counter for about 30 minutes. Bake in 400 oven for 20-25 minutes.

Recipe Source: roll dough adapted from a cooking class I took in college; filling ideas and freezing adapted from here

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Ham and Spinach Gratin or “It’s Not Quiche”

A few years ago, I received both volumes of Julia Child’s Mastering the Art of French Cooking.  Honestly, most of my attempts to make recipes from them have not been huge successes.  Even the infamous potage parmentier did not turn out very well.  This gratin recipe – essentially a crustless quiche – is the exception and has become a staple in our house.

This recipe is necessary in your repertoire for several reasons.  First, it is incredibly easy.  This is the first recipe I actually braved cooking after I had a baby.  That easy.  Second, it is very adaptable to whatever you have on hand.  Change up the meat, vegetables, and cheese to your liking.  Third, it looks and tastes fancy, even though it isn’t.  We eat breakfast for dinner one night a week, and this takes it a whole new level compared to my usual pancakes.


Ham and Spinach Gratin  (Serves 4)


1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 ounces ham, sausage, or bacon, diced or crumbled
5 large eggs
1/4 cup skim milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup frozen spinach, thawed and drained well
2 cups shredded potatoes (about 2 medium potatoes if fresh)
1/3 cup shredded mozzarella cheese

1. Preheat oven to 375. Place pie pan in oven with butter to melt while preheating.

2. Heat olive oil in medium skillet over medium to medium-high heat. Add onion and saute until beginning to become tender. Add meat; cook until heated (ham) or cooked through (sausage or bacon). Set aside.

3. Whisk eggs with milk and seasonings in a medium bowl.

4. Drain thawed spinach well, squeezing in paper towels to remove excess water. Squeeze freshly shredded potatoes or thawed frozen potatoes also.

5. Add onion/meat mixture, spinach, potatoes, and cheese to eggs, stirring just to combine. Remove pie pan from oven. Pour in egg mixture. Return to oven and bake for 30-40 minutes, until eggs are cooked through. Let cool slightly before serving.

Nutritional Information (Amount per Serving):

Calories: 308
Protein: 17 g
Fat: 16 g
Saturated Fat: 6 g
Cholesterol: 254 mg
Carbohydrates: 25 g
Fiber: 2 g
Sodium: 486 mg

Recipe notes: I cut down on the butter A LOT from the original recipe. I also added the spinach. Any seasoning combination of herbs and spices works. I’ve mainly used white cheeses, such as mozzarella and Swiss, but you could use one that matches your flavors of the other mix-ins. It is very important to drain the spinach and potatoes well. Also, sweet potatoes do not work well in place of the white potatoes. Your potatoes may turn a little brown/red after grating. That’s ok.  I have mixed all of the ingredients in a bowl and then refrigerated it for a couple hours before pouring in a hot pan and baking.  It worked well, although I don’t know if it would work well overnight.

Source: Adapted from Mastering the Art of French Cooking, Volume I

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