Naan Egg Toasts for Brunch

I’ve never been a huge fan of eating breakfast at any time actually appropriate to be called “breakfast,” but oh how I love breakfast food. During the week, I usually skip right through the meal and end up having my lunch at 11:30 because I just can’t wait any more. I know, I know, I have to start eating a breakfast regularly.

Enter: weekend. I love breakfast on the weekend. And I love a breakfast that feels special. These egg toasts are a no-recipe needed dish that can be served as breakfast for one or brunch for one hundred.

The mini Naan I used for this are sturdy enough to hold the melted cheese, beneath the egg, and the drippy golden goodness when you break open the yolk. It’s a perfect light main dish, that accompanied by bacon or sausage or even potatoes would be a delightful brunch with your friends. Or yours truly. I make a great brunch guest and will always bring you champagne.

 

I love topping my eggs with scallions, I feel like it elevates the dish and really gets some great flavors going for you!

 

 

 

Naan Egg Toasts

Time: 10 minutes | Yield: 1 Naan Toast

Ingredients

Mini Naan (I use Stonefire)

1-2oz of your favorite cheese, or as much as you’d like of your favorite cheese

1 egg

Scallions, sliced, optional

Salt & Pepper to taste

 

Directions

  1. Preheat the oven to 325
  2. Top your naan with your sliced cheese, thin enough that it will melt quickly. When the oven is ready, pop that naan in the oven to get toasted and the cheese to melt.
  3. Heat skillet and add butter or cooking spray
  4. Fry egg to desired done-ness. My trick to a great over easy egg is using a clear glass lid so I can keep an eye on how done it is, waiting until that clear film around the yolk turns white.
  5. Remove the naan from the oven and gently slide the egg onto your naan toast
  6. Top with salt, pepper and scallions, if using!

Serve up with bacon, sausage, homefries – whatever your favorite brunch side is!

Light, Refreshing and Skinny Grapefruit Margarita

Okay, if you are a mixologist, you might just want to leave now. I’m calling this drink a margarita because there’s tequila involved and it pairs so nicely with my fish tacos I’m dishing out for our cinco de mayo party this weekend.

The grapefruits were so fragrant at the market, I couldn’t resist. As soon as I caught the scent walking past them I knew they would be perfect with some tequila and seltzer. Is this an actual margarita? To me it just needs tequila to be called as such!

Simple Fish Tacos for Cinco de Mayo

I love a good fish taco, but I’m pretty sure I’ve spent 3/4 of my life never ordering them. I can’t remember exactly the first time I had a fish taco, but hands down the best I’ve ever had is at Taco Boy in Charleston, South Carolina. So next time you’re there, but sure to go to TB and have all the tacos!

I’ll serve these tacos with guacamole, pickled red onions and a squeeze of fresh lime juice. I used tilapia but you can use any fresh, hardy white fish you like!

I love having a theme to celebrate with friends around, and let’s be real, who doesn’t love tacos? Our full cinco de mayo party menu can be found here!

Slow Cooker Barbacoa Tacos for Cinco de Mayo

Today, we’re getting you ready with an amazing taco perfect for your cinco de mayo parties this weekend! The barbacoa comes together quickly in a crockpot, topped with a simple pico de gallo, or whatever other toppings you enjoy!

I’m planning to serve these with our jalapeno margaritas, which compliments the soft spiciness of these barbacoa tacos.

Homemade Flour Tortilla Recipe for a Cinco de Mayo Dinner Party

A good taco recipe can be elevated to a great taco with a homemade, from scratch, worth every second of effort, tortilla recipe!

This easy tortilla recipe comes together with just a few ingredients, and following just a few steps that I promise anyone can do, you’ll have fresh tortillas in about 15 minutes.

A stand mixer is all you need – but it will also work if you mix by hand! I swear, just a little scoop of guacamole is really all you need. They’re so soft, and fresh, and just all around heavenly. It takes you from taco night to TACO PARTY!

 

Fresh Homemade Flour Tortilla Recipe

Yield: About 16 tortillas | Time: ~30 minutes

Ingredients

3 cups unbleached flour

1 tsp baking powder

2 tsp salt

1 cup warm water

1/4 cup olive oil/vegetable oil

 

Directions

  1. Combine dry ingredients in stand mixer fitted with dough hook.
  2. Put stand mixer on low speed to mix dry ingredients together briefly.
  3. While the stand mixer is on a low speed, slowly add water and oil. Increase the speed to a medium-to-high setting.
  4. Once the dough turns into a ball, slow the speed until most of the dough is a ball on the dough hook.
  5. Turn the dough onto a floured surface.
  6. Roll the tortilla dough out to about .75  inch thick.
  7. Cut dough into 16 even pieces.
  8. Roll the dough into balls (like a meatball!); place onto a tray or cookie sheet and gently press down. Do this with all of the 16 pieces of dough.
  9. Cover with a kitchen towel and allow the dough to rest for at least 15 minutes, or up to 2 hours.
  10. Heat a skillet until it is very very hot – you want the tortillas to cook up quickly!
  11. Roll each tortilla ball until it is very thin, or use a tortilla press!
  12. Heat each side of each rolled out tortilla for about 10-15 seconds.
  13. Cover the tortillas in a stack as they come off the skillet!
  14. Enjoy with your favorite tacos!

Stay tuned the rest of the week for the perfect taco and margarita pairings for cinco de mayo!

How to Clean Fresh Artichokes

It might not feel like spring outside, but the season is in full swing in the market! It’s artichoke season, so get those kitchen shears ready, because you’re going to need to make artichokes straight away. Cleaning artichokes feels a little work intensive the first time you make them, but after once you’ll get it and you’ll be craving artichokes regularly!

Creamy Lemon Vinaigrette Dressing Recipe

I’ve always loved a light vinaigrette, especially one that’s a little creamy. And I’ve finally cracked the code – dijon mustard is the secret to this vinaigrette!

Everyone needs a good dressing recipe in their back pocket, and I swear I could put this on everything – from salad to fish to meat to veggies. I’ve made this twice this week already and it’s only Wednesday!

 

Creamy Vinaigrette Recipe

Yield: Appx 1/4 c. | Time: 5 minutes

Ingredients:

1 large garlic clove, zested (or minced if you don’t own a zester)

Juice of 1/2 a lemon

3 tbsp dijon mustard (the smooth kind, not grainy)

2 tbsp olive oil

1 tsp white wine vinegar

salt and pepper to taste

 

Directions:

Combine all ingredients and shake it like a polaroid picture!

You can adjust the ingredients to your liking. If you want a thinner consistency, add water 1/2 tsp at a time.

Perfect Asparagus Tart Recipe

Warm, cheesy, tangy, flaky…downright dreamy. This asparagus tart recipe is perfect for your spring and Easter gatherings and is irresistible served warm and super tasty at room temperature.

I promise the only regret you’ll have with this recipe is wanting to eat it all! It’s so simple it’s almost a sin to even call this a recipe. You can change up any aspect of the recipe, change the cheeses, use a different veg – it’s all up to you!

The balsamic glaze I added at the end really helped to finish the dish, just add right before serving if you decide to serve this tart at room temperature!

Serve up this Asparagus Tart with an arugula salad, Lamb Lollipops and Lemon Loaf for dessert! Get your Easter table ready here!

Easy Asparagus Tart Recipe

Yield: 6-8 servings | Time: ~35 minutes

Ingredients:

Pastry dough, thawed.

1/4 c grated Gruyere cheese

1/4 c whole milk ricotta cheese

1/2 tbsp lemon zest (optional!)

salt, pepper to taste (salt might depend on the cheese you choose)

optional: balsamic glaze to finish

 

Directions:

Preheat the oven to 400°

Roll thawed pastry dough onto parchment lined baking sheet

Score pastry dough in a rectangle to make the area that will be the “crust,” about 1/2 inch from the edges. Poke the base with a fork generously to prevent the puff pastry from, well, puffing up too much. Bake dough for 12 minutes.

Meanwhile, trim and blanch your asparagus. Drain well.

While pastry and asparagus are cooling, combine cheeses, lemon zest if using, salt and pepper. Mix well. Gently spread cheese mixture evenly on tart, leaving crust without cheese.

Top with blanched asparagus. Bake for 12 minutes or until crust is golden-brown and cheese is melty delicious.

Let cool for a few minutes and cut into slices. You’ll need a very sharp knife or a very sharp serated knife to cut the pastry without the crust falling apart.

 

Note: Frozen pastry dough typically comes with two sheets of dough. This recipe can easily be doubled to utilize both sheets of puff pastry. make sure to separate them from each other if you are going to thaw both sheets of pastry dough.