Baked Eggs in Bacon Cup, served on Zucchini/Potatoes Latkes with cream Fraiche

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I have recently made an amazing discovery at our local supermarket, something so smooth, creamy and that pretty much goes with everything:) well almost with everything.  Have you guessed what it is yet?  It’s called “Cream Fraiche”.    Have you ever tried it?  Well I got it initially to replace sour cream for one of my soups, but then the whole family loved it’s taste and we have done number of replacements ever since:)

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Crème fraiche is a thinner form of sour cream first developed by the French. It has a slight hold and tanginess because it contains bacterial cultures, although the amount of bacteria is minimal when compared to sour cream. This cream can be used as a topping, in sauces, or in a variety of other applications, and many people prefer it to the standard and more commonly available sour cream because of its creamy texture.

One of the advantages of crème fraiche is that it doesn’t “break” or become unstable when added to sauces because of its high fat content. Cooks who are making thick cream soups, Hungarian Goulash, or any type of sauce that needs to be thickened with cultured cream often find that it is a good choice, and works better than sour cream. Some people also whip it with a little powdered sugar and vanilla, then ladle the cream over fresh berries or any kind of fruit, or use it as a sweet filling for crepes.

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There are several different methods for making crème fraiche. In France, where it is most available, the heavy cream used to make it is unpasteurized. It therefore contains natural bacteria, and when allowed to sit at room temperature or to “age,” it cultures on its own. In the US, the pasteurization process required of most dairy products means that the cream must be made in a different manner.

 

Sources:
1.  What is Creme Fraiche?  Retrieved May 4, 2014
2.  Cream Fraiche Picture.  Retrieved May 4, 2014
 

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Ingredients:

Ingredients for Zucchini Pancakes
 
1 Medium Zucchini
1 Large Potato
1 Egg
1-2 Table Spoons of Flour
1-2 Table Spoons of Grated Cheese
2 Table Spoons of Vegetable Oil for cooking
1 teaspoon of Cream Fraiche (on the side-optional)
Salt/Pepper to taste
 
Ingredients for Baked Eggs in Bacon Cups
 
5 Pieces of Bacon
5 Eggs
2 Table Spoons of Shredded Cheese
Non Stick Spray/Extra Butter for Muffin Tins
Scallions (+other spices), Salt and Pepper to Taste
 

How to make Baked Eggs in Bacon Cup and Zucchini/Potatoes Latkes:

1.  Wash your zucchini and trim the ends.  Shred your zucchini on a large shredded and place in a bowl.

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2.  Shred your choice of cheese or just buy shredded cheese already, up to you:)  I really like the taste of Aged White Sharp Cheddar Cheese we buy from Costco, I use it for cooking all the time.

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3.  Peel your potato and microwave it for about 2 minutes  on each side.  Since it takes much longer for potato to cook and you will be mixing two ingredients together so your potato can’t be raw.  You can also boil it, just let it be a little undercooked and firm.  Once it is done, add it to the bowl of your shredded zucchini along with 1 egg, 1 table spoon of flour, shredded sharp cheese and salt pepper to taste.

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4.  Cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.

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5.  Preheat oven to 375°F.  Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon.  Carefully crack one egg into each bacon lined cup.

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6.  Sprinkle each egg  scallions, cheese, salt and pepper.  Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks.

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7.  While your eggs are baking, use the pan with left over bacon fat and make your potato, zucchini pancakes.  Just add one table spoon of filling to a hot pan, flatten it a little with spatula and fry on both sides until golden (about 2-3 minutes on each side).

8.  Once your eggs are ready you can assemble your plate.  Place one pancake, top it with baked eggs and put a dab of Cream Fraiche on the side and some fresh greens or a salad.  You can always substitute Cream Fraiche with sour cream.

Enjoy!

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Baked Eggs in Bacon Cup, served on Zucchini/Potatoes Latkes with cream Fraiche
 
Prep time
Cook time
Total time
 
Baked Eggs with cheese and herbs in Bacon Cup, served on Zucchini/Potatoes Latkes on the side with cream Fraiche.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
  • Ingredients for Zucchini Pancakes
  • 1 Medium Zucchini
  • 1 Large Potato
  • 1 Egg
  • 1-2 Table Spoons of Flour
  • 1-2 Table Spoons of Grated Cheese
  • 2 Table Spoons of Vegetable Oil for cooking
  • 1 teaspoon of Cream Fraiche (on the side-optional)
  • Salt/Pepper to taste
  • Ingredients for Baked Eggs in Bacon Cups
  • 5 Pieces of Bacon
  • 5 Eggs
  • 2 Table Spoons of Shredded Cheese
  • Non Stick Spray/Extra Butter for Muffin Tins
  • Scallions (+other spices), Salt and Pepper to Taste
Instructions
  1. Wash your zucchini and trim the ends. Shred your zucchini on a large shredded and place in a bowl.
  2. Shred your choice of cheese or just buy shredded cheese already, up to you.
  3. Peel your potato and microwave it for about 2 minutes on each side. Since it takes much longer for potatoes to cook and you will be mixing two ingredients together so your potato can’t be raw. You can also boil it, just let it be a little undercooked and firm. Once it is done, add it to the bowl of your shredded zucchini along with 1 egg, 1 table spoon of flour, shredded sharp cheese and salt pepper to taste
  4. Cook the bacon slices by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels.
  5. Preheat oven to 375°F. Spray a metal muffin pan with cooking spray. Taking one slice of bacon at a time, wrap the inside of a muffin cup to create a ring. Repeat with the remaining slices of bacon. Carefully crack one egg into each bacon lined cup
  6. Sprinkle each egg scallions, cheese, salt and pepper. Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks
  7. While your eggs are baking, use the pan with left over bacon fat and make your potato, zucchini pancakes. Just add one table spoon of filling to a hot pan, flatten it a little with spatula and fry on both sides until golden (about 2-3 minutes on each side).
  8. Once your eggs are ready you can assemble your plate. Place one pancake, top it with baked eggs and put a dab of Cream Fraiche on the side and some fresh greens or a salad. You can always substitute Cream Fraiche with sour cream.
  9. Enjoy!

 

Broccoli, Bacon and Cheddar Cheese Quiche

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Quiche is a savory, open-faced pastry crust with a fillingof savory custard with cheese, meat, fish or vegetables. Although known as a classic French dish, the quiche originated in Germany. The word quiche means “cake” which came from the German word Kuchen. Today, quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the 14th century. Recipes for custards baked in pastry containing meat, fish and fruit are referred to Crustardes of flessh and Crustade in the 14th-century The Forme of Cury and in 15th-century cookbooks as well.

There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally: florentine (spinach); provençale (tomatoes); and so on.

The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine.  Add onions and you have quiche Alsacienne.  The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust.

Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950′s.  Because of its primarily vegetarian ingredients, it was considered a somehow ‘unmanly’ dish, -“real men don’t eat quiche.” Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.

We love having this dish mostly for breakfast, hot right out of the oven.  However many people prefer eating this quiche cold, so the choice is yours.  I have made so many variations of this quiche and you will see many more of these dishes in the future on this blog.  Attaching few photos below for preview:)

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Sources
1.  Quiche http://en.wikipedia.org/wiki/Quiche.  Retrieved July 17, 2013.
2.  History of Quiche.  http://www.foodreference.com/html/artquiche.html. Retrieved July 17, 2013
 
Ingredients:
1 Cup of Sour Cream
1 Ready Made Pie Crust
1/4 Cup of Flour
1/4 Cup of Milk
3-4 Eggs
1 Cup of Vidalia Onions
1 Cup of Broccoli
1 Cup of Shredded Cheese
1/2 Pack of Bacon
1 Table Spoon of Scallions
1 Teaspoon of Dried Parsley
Salt and Pepper (or other spices) to Taste

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How to make Bacon, Broccoli and Onions Quiche:

1.  Fry your bacon slices and place them on paper to drain extra fat.

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2.  Boil 1 cup of broccoli for 4 minutes, set aside to cool.

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3.  Cup up 1/2 of your Vidalia onion.

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4.  Add some vegetable oil to your pan and fry you onions until golden brown.

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5.  Shred your cheese.  I love using Cabot Classic Vermont Cheddar Cheese (Sharp), I always get it at Costco.

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6.  Break 3-4 of our eggs into a bowl, then add your 1 cup of Sour Cream.  The recipe on the photos are made for two pies, that’s why you will see all the ingredients doubled on photos.  However this recipe and list of ingredient are for one pie.

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7.  Then add your 1/4 of the cup of Flour.

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8.  Add 1/4 cup of milk.

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9.  Add your spices including salt, pepper, garlic and dried or fresh greens.

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10.  Mix everything well using an electric mixer.

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11.  Put your broccoli and cut up bacon on the bottom of your pie.

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12.  Add your shredded cheese and fried onions.

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13.  Then pour your mixture inside the pie and mix slightly.

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14.  Then sprinkle your pie with more scallions and greens.

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15.  Preheat your oven to 425F and bake your pie for 15 minutes.  Then lower the temperature to 375F and bake for 40 minutes more.

16.  Sprinkle you dish with more cheese and garnish with parsley or any other herbs.

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I hope you will enjoy this recipe.  Let me know what you think.

Love,

Natalie

Broccoli, Bacon and Cheddar Cheese Quiche
 
Prep time
Cook time
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Broccoli, Bacon and Cheddar Cheese Quiche, with Vidalia Onions, Scallions and Herbs.
Author:
Recipe type: Quiche, Breakfast, Lunch
Cuisine: French, American
Serves: 8
Ingredients
  • 1 Cup of Sour Cream
  • 1 Ready Made Pie Crust
  • ¼ Cup of Flour
  • ¼ Cup of Milk
  • 3-4 Eggs
  • 1 Cup of Vidalia Onions
  • 1 Cup of Broccoli
  • ½ Cup of Shredded Cheese
  • ½ Pack of Bacon
  • 1 Table Spoon of Scallions
  • 1 Teaspoon of Dried Parsley
  • Salt and Pepper (or other spices) to Taste
Instructions
  1. Fry your bacon slices and place them on paper to drain extra fat.
  2. Boil 1 cup of broccoli for 4 minutes, set aside to cool.
  3. Cup up ½ of your Vidalia onion.
  4. Add some vegetable oil to your pan and fry you onions until golden brown.
  5. Shred your cheese.
  6. Break 3-4 of our eggs into a bowl, then add your 1 cup of Sour Cream. The recipe on the photos are made for two pies, that’s why you will see all the ingredients doubled on photos. However this recipe and list of ingredient are for one pie.
  7. Then add your ¼ of the cup of Flour.
  8. Add ¼ cup of milk.
  9. Add your spices including salt, pepper, garlic and dried or fresh greens.
  10. Mix everything well using an electric mixer.
  11. Put your broccoli and cut up bacon on the bottom of your pie.
  12. Add your shredded cheese and fried onions.
  13. Then pour your mixture inside the pie and mix slightly.
  14. Then sprinkle your pie with more scallions and greens.
  15. Preheat your oven to 425F and bake your pie for 15 minutes. Then lower the temperature to 375F and bake for 40 minutes more.
  16. Sprinkle you dish with more cheese and garnish with parsley or any other herbs.

 

 

 

Potatoes with Bacon, Scrambled Eggs and Smoked Salmon

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In my family mostly my grandmother would do the cooking, except for few special occasions:).  National Women’s Day, which takes place on March 8th in Russia was an exception.  This was the only day that all men in our family would cook the breakfast. I remember my grandfather getting up early to do his famous morning omlet, as simple as it was…it brought many childhood memories and yes in our family it was a “special” omlet on that day.  In lieu of Father’s Day today, I thought to dedicate this post for a simple Dad’s breakfast to all fathers out there!

I wanted to thank my grandfather for always listening to me, staying by my side and loving all us for who we really are.  To my daugher’s father and my exhusband Dima, for letting me have my love, my soul, my daughter!  Without you I wouldn’t experience joy of motherhood and thank you for being around when life was getting tough.    To my boyfriend Sergey, who is the most amazing dad I’ve ever met.  For sure, if I was a kid I would wish he  adopted me:), but now I am lucky to have now such a great man by my side.  I also want to say happy Father’s Day to my dad who has tragically  passed away many years ago…Dad  love you very much, you will always be with us.  Finally, want to make a big shout for all Father’s, enjoy this day and thank you for being part of our lives.  Enjoy this breakfast:)

MyDadAndI

Ingredients:

4-5 Small Young Potatoes
3 Slices of Bacon 
4 Smoked Salmon Slices
1/2 Teaspoon of Dry Parsley
1/2 Teaspoon of crushed or freeze dry garlic
1 Tablespoon of Half and Half
4 Eggs
1 Tablespoon of butter
1 Tablespoon of vegetable oil
Salt & Pepper to taste
 
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How to make Potatoes with Bacon, Scrambled Eggs and Smoked Salmon:

 1.  Wash your potatoes well, boil them until tender for about 20-30 minutes.  Once ready: drain the water, cut potatoes in quarters, add 1 table spoon of butter, crushed garlic and herbs (I added dried and fresh parsley).  Set Aside.
 
2.  Cut up your bacon in strips and cook it until almost ready.  No need to oil up the pan, since bacon will have lots of fat so there will be plenty of oil.  Unless you are using turkey bacon or another kind of bacon with less fat, then you might need some oil so bacon wouldn’t get burned.  Set aside when ready.
 
 
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3.  Break four eggs into a bowl, and add tablespoon of half and half, salt and pepper.

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4. Mix well until blended.

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5.  Oil up your pan, add your eggs and make scrambled eggs by constantly mixing eggs with spatula while they are cooking.  Set aside when ready.

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6.  Take out your smoked salmon and roll it to make rose flowers with it.

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7.  Now you are ready to plate your dish.  Add your potatoes, scrambled eggs and smoked salmon roses; garnish with fresh Parsley and serve with orange juice, tea or coffee.  Enjoy!

Love,

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Potatoes with Bacon, Scrambled Eggs and Smoked Salmon
 
Prep time
Cook time
Total time
 
Potatoes with Bacon, Scrambled Eggs and Smoked Salmon with added herbs and butter.
Author:
Recipe type: Breakfast, Eggs
Serves: 2
Ingredients
  • 4-5 Small Young Potatoes
  • 3 Slices of Bacon
  • 4 Smoked Salmon Slices
  • ½ Teaspoon of Dry Parsley
  • ½ Teaspoon of crushed or freeze dry garlic
  • 1 Tablespoon of Half and Half
  • 4 Eggs
  • 1 Table Spoon of Vegetable Oil
  • 1 Table Spoon of Butter
  • Salt & Pepper to taste
Instructions
  1. Wash your potatoes well, boil them until tender for about 20-30 minutes. Once ready: drain the water, cut potatoes in quarters, add 1 table spoon of butter, crushed garlic and herbs (I added dried and fresh parsley). Set Aside.
  2. Cut up your bacon in strips and cook it until almost ready. No need to oil up the pan, since bacon will have lots of fat so there will be plenty of oil. Unless you are using turkey bacon or another kind of bacon with less fat, then you might need some oil so bacon wouldn’t get burned. Set aside when ready.
  3. Break four eggs into a bowl, and add tablespoon of half and half, salt and pepper. Mix them well and then add to the pot and make scrambled eggs, by constantly mixing them while they are cooking.
  4. Take out your smoked salmon and roll it to make rose flowers with it.
  5. Now you are ready to plate your dish. Add your potatoes, scrambled eggs and smoked salmon roses; garnish with fresh Parsley and serve with orange juice, tea or coffee.

 

 

 

 

 

 

 

Copyright © 2013 Flavor Shades