Tag: Eggs

Meatloaf with Mashed Potatoes

Meatloaf was always a favorite in my house growing up. My father would make meatloaf and mashed potatoes for my mom every Valentine’s day, and so to me, meatloaf will always be a Valentine’s day dinner. This is a classic Meatloaf that many make. I also made the mashed potatoes following the recipe I posted this thanksgiving, I just halved it. I also made a packet of instant gravy.

  1. Wash, peel, and cube about 6 medium potatoes (about 5 cups). Preheat oven to 400 F.
  2. Place potatoes into a pot and rinse 1-2 times, then fill pot with warm water and place over medium-high heat.
  3. Toast 2 slices of bread. Place 1 lb of ground beef into a small casserole dish. Add to it, the two pieces of toast shredded (or about 1/2 cup of bread crumbs), 1/4 cup diced onion (1/2 a small onion), 1 egg, 3 Tbsp A1, and 2 Tbsp Worcestershire sauce. Mix with your hands until homogeneous then form into an loaf. In a small bowl, mix together 3 Tbsp A1 and Ketchep, then spread over meatloaf. Bake for 45-50 minutes or until an internal temp of at least 160F.
  4. Once the potatoes are boiling or the water starts to get starchy, it should take about 20 minutes. The potatoes are done when you can stab a large piece with a fork, and the potato splits and falls off the fork. If you want less chunky mashed potatoes cook for an additional 3 minutes.
  5. Strain your potatoes then put in a large bowl to beat with a hand mixer, or put in the bowl of a stand mixer with the paddle attachment.
  6. Start pulsing low speed and add 1/4 a cup of milk and 1/2 stick of butter (1/4 cup).
  7. Once most of the big chunks are broken up, turn your speed to medium-low and slowly add more milk until you reach your desired consistency. Add salt to taste.
  8. Place your potatoes into a casserole dish and heat in oven uncovered to keep warm while meatloaf finishes.
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Bread Bowls

This was my first time making this recipe and making actual bread. I learned to make the dough more of a ball, and to make less so they can be bigger. Otherwise, the bread is really good and the egg wash makes it absolutely beautiful and crisp on the top. Enjoy!

  1. Prepare 2 packets of yeast with 2 1/2 cups of warm water. Add 1 Tbsp of sugar. Wait 10 minutes for it to bloom.
  2. In a mixer, add yeast mixture, 2 pinches of salt, 2 Tbsp of oil, and 4 cups of flour. Mix. Add an additional 3 cups of flour, 1/2 cup at a time. Beat until it comes together.
  3. Clean a countertop, turn out dough, and kneed for 6 minutes until dough fully comes together and the dough is smooth. Oil a bowl. Add dough to bowl, cover with a towel, and let double in size in a warm place (about 45 minutes).
  4. Lightly oil 2 sheet pans. Punch down dough, divide into 6 even pieces and form into a ball. Place onto sheet pan, and let double in size in a warm place (about 30 minutes).
  5. Preheat oven to 400 F. Create an egg wash by scrambling an egg, and brush over the doubled dough balls. Bake for 15 minutes. Remove dough, and reapply egg wash. Bake for another 15 minutes. Remove from pans and place on cooling rack.
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Breakfast Sandwiches

I make breakfast sandwiches every Sunday night along with making dinner. Josh has a quick breakfast before work everyday and though I can make these sandwiches fresh in the morning, I choose to make them in bulk on Sunday night, freeze 3 of them and let the others sit in the fridge. Once the ones in the fridge are gone, you have to start defrosting the frozen ones in the fridge the night before. To warm up the defrosted sandwiches, I microwave them unwrapped on a small plate for 25 seconds. I also add a slice of cheese to my sandwiches, but I’ll also add lunch meat or sausage patties if I have any.
Also, my fried egg looks a bit burnt, however, my butter fats just burnt a bit, that is why it has such a dark color. I also cook my eggs to over easy, so when it’s bitten into the yolk runs everywhere. Freezing the sandwiches doesn’t change the yolk’s runniness.

  1. First, toast 10 pieces of bread for 5 breakfast sandwiches. Place on a plate. Begin to heat a small frying pan on medium.
  2. Add about 1/2 Tbsp of butter to the frying pan and coat the bottom of the pan. Crack one egg into the frying pan. Throw away the shell and wash your hands.
  3. Returning to the egg. Once the bottom of the egg is fully opaque, shake the pan to make sure the egg moves, if not, free the egg from the bottom of the pan with your spatula carefully.
  4. Once free, slip your spatula under the egg and carefully flip the egg using gravity and little “force”. Cook until the white around the yolk is firm. Remove from heat and transfer onto a set of toast.
  5. Repeat steps 2-4 for the remaining sandwiches.
  6. Finally, add a slice of cheese and any meats to each sandwich. Wrap each sandwich individually with saran wrap. Freeze or refrigerate as desired.
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Deviled Eggs

My family has been making deviled eggs for almost every picnic and family party since I was a child. We’ve made them on the trunk of our car before, tried to transport them made, and made them at home and stuffed them at our destination. My family also tends to make our deviled eggs more liquidy than others do.

  • Hard boil the half the number of deviled eggs you want. I used 3 for this recipe. (Boil water, and once boiling lower eggs into water using a spoon and set a timer for 15 minutes. After 15 minutes, immediately submerge in cold water, and refresh with more cold water if it begins to warm for about 10 minute.)
  • Peel 3 eggs and rinse under cold water to remove excess shell/shell fragments. Place eggs on plate and cut the eggs in half with a butter knife. Cut from top to bottom of egg slowly to not damage the egg white.
  • Once cut in half, grab another bowl, and place egg yolks into the bowl. The easiest way to do this is to invert the egg half over the bowl, and gently pull back on the egg whites around the edge of the yolk. If it’s really stuck, you can also lightly tap the back side of the egg while holding back the yolk till it falls out.
  • Mash up the yolks with a fork. Add 1 tsp of mustard powder, 1 1/2 Tbsp of yellow mustard, and 1 cup of mayo or equivalent. Mix and adjust to your taste.
  • Using 2 spoons or a piping bag, fill the egg halfs. Reserve extra filling to add to potato salad, make a sandwich, smear over ham, or enjoy on it’s own as a snack.
  • Finish the deviled eggs by gently taping some paprika over top. Refrigerate covered or serve right away.

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Scrambled Eggs, Cheese and Salsa

Scrambled eggs and salsa is always one of my favorite breakfasts. If I ever have any left over salsa from tacos or fajitas, you can guarantee that I will be making scrambled eggs. I also like to put ham in my eggs, however since I made this only a few days before Christmas, I didn’t have any ham on hand. I’ve also used taco meat in the eggs before, and if I do add them, I add them at the same time I add the first amount of cheese. I used white extra sharp cheddar and whole milk however you can use anything you want!

  • In a large bowl, crack 4 eggs and add 2/3 cup of milk. Whisk until homogeneous.
  • Heat pan to medium heat, and melt 1/2 a tbsp of butter.
  • Once the butter begins to brown, add your egg mixture and begin sprinkling shredded cheese (1/4 cup) evenly over the eggs. Since the eggs are still liquidy, the cheese should sink into the eggs.
  • At this point, you can just scramble the eggs; Stirring and flipping until all areas of raw egg are gone.
  • Remove from heat and add another 1/2 cup of shredded cheese evenly over the top. Let the eggs rest for one minute, then serve with a side of salsa.
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