Eat Evolved


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Archive for the ‘eggs’ Category

Chorizo and sweet potato breakfast casserole

Sunday, June 17th, 2012

One of my major difficulties in sticking with the Whole30 in the past was breakfast. I’ve always had the thought that breakfast should include cheese of some sort. Going dairy-free for breakfast is harder than any other meal. Eggs and cheese is a perfect combination. What a sad life it is without them.

Turns out I just wasn’t creative enough. This time, I was prepared. I spent a couple of weeks before I started poring through all of my favorite paleo recipe sites, putting every recipe that sounded remotely good into Pinterest so I could access them later. One that I found that sounded good was Everyday Paleo’s Southwestern Frittata. And really, the only way I could improve upon it was to make it more southwestern, by replacing the ground beef with homemade chorizo.

To make the chorizo, put two pounds of ground pork into a bowl. Add a tablespoon and a half of smoked sea salt; a tablespoon of ancho chile powder; a half-tablespoon each of paprika, chipotle chile powder, and minced garlic; and a half-teaspoon each of dried oregano, ground coriander, black pepper, and cumin. Mix it thoroughly with your hands. Add a tablespoon and a half of red wine vinegar, mix with your hands again until the meat is a uniform texture, and refrigerate for an hour.

While your chorizo is chilling, chop your jalapeños and onions, and shred your peeled sweet potatoes. Grease your baking dish with bacon grease. For the record, I doubled the recipe and it fit perfectly in a 13×9-inch casserole dish. I just had to bake it a bit longer.

Other than replacing the ground beef with chorizo, I followed the Everyday Paleo recipe exactly. And I cannot wait to have some of it tomorrow morning.


Baked eggs in bacon cups

Sunday, June 10th, 2012

As I mentioned before, I’m starting a Whole30 tomorrow, so my normal breakfast of egg cups is a no-go. I’ve tried them without cream and cheese before, and they’re pretty sad and flat. So I had to come up with something else that would be quick to reheat in the morning. Enter these. Bonus points for being really easy to make. Not counting salt and pepper, they have exactly two ingredients.

For each one of these, you’ll want a strip of bacon and an egg. Cook your bacon about halfway. It will start to brown and the fat will turn translucent, but it will still be pliable. When it gets to that point, drain them on paper towels, then wrap each slice around the outside of a muffin tin. If you’re not using the silicone kind, grease the tins a bit first. Or you could use a silicone muffin tin.


Break an egg into each cup. Sprinkle with salt and pepper. Bake at 375 degrees for 15-20 minutes, depending on your desired level of doneness.


Grain-Free Game of Thrones: Eggs with Fiery Dornish Peppers

Sunday, June 3rd, 2012

One of the highlights of my blogging career (ha!) was when one of the ladies responsible for the awesome ASOIAF food blog, Inn at the Crossroads, posted a comment on one of my grain-free GoT posts last season. They probably did this because I linked to them, but still. They’ve hit the big time now, and published a cookbook. GRRM wrote the intro and everything. Husband surprised me with it two days ago, and I’m already planning some attempts at primalizing many of the recipes.

One that thankfully needed no alterations was their Dornish Breakfast. Husband has been wanting this for ages. Basically, it’s lightly scrambled eggs with “fiery Dornish peppers,” which Inn at the Crossroads approximated with a jalapeño, a cubanelle, two poblanos, an orange bell pepper, two red cherry peppers, and an onion, all coarsely chopped. You save three tablespoons each of the chopped peppers and onion, and finely mince those.

Fry the onion and peppers in olive oil for about ten minutes, (I added saffron salt because it seemed to fit) then add an ice cube, put a lid in them, and steam for another 6-7 minutes. Remove them from the pan, then add more olive oil and put in the minced peppers and onions. Fry those until they’re soft (2-3 minutes) then break six whole eggs into the pan. I added four yolks to that because I had them from the pot pie yesterday. Let those cook until the whites start to set a bit, then sprinkle them with salt, pepper, and some shredded raw cheddar if you want. At that point, scramble the eggs until the whites are done. Serve alongside the reserved pepper and onion mixture.

I served these with some leftover smoked sausage and had a breakfast so hearty that I fasted through lunch even though I spent my morning chasing Preschooler around the zoo.


Paleo Father’s Day Brunch

Sunday, June 19th, 2011


Clockwise from top: Celery root “hash browns,” crabcake eggs Benedict, and sausage gravy and biscuits.

This was a really fabulous brunch–had it at 10 AM and was really not very hungry even when dinner rolled around.

The hash browns were amazing. I’ve really missed breakfast potatoes since I made the switch to a Primal diet, and these were amazingly good. The celery root shredded right up in the food processor, and they cooked into a wonderful soft texture that I’ve never really managed to pull off with actual potatoes. Cook them a bit longer than the recipe calls for–I gave them an extra five minutes per side and still didn’t get them as crispy as I could have. Otherwise, they’re dead easy–shredded celery root, salt, and pepper, fried in whatever oil you prefer–I used ghee. My mother-in-law couldn’t tell that they weren’t potatoes.

The sausage gravy and biscuits I made from this Robb Wolf recipe. About the only thing I did differently was omit the fennel in the gravy, used tapioca flour instead of arrowroot powder, and beat the egg whites into soft peaks for the biscuits (I shouldn’t have bothered–it took so much stirring to incorporate all the coconut flour that it deflated them completely). I’ll keep searching for a better biscuit recipe. The gravy was really good, though–couldn’t tell that it was dairy-free at all!

I’ve made crab cakes on here before–they’re one of those things that I make a little differently every time. The standard is crabmeat + egg + almond flour + green onions + Old Bay + salt and pepper. Sometimes I use a little bit of diced celery or celery seed. I fried them in olive oil for about 5 minutes per side, and then put them in the oven at 200 degrees on a cookie sheet to keep warm along with the hash browns while I made the rest of the meal. To make the Benedict, I made hollandaise sauce using my stick blender. Put 3 room temperature egg yolks in the beaker, and top with the rest of the ingredients. Put the barely-melted butter in last, let it settle for about 15 seconds, then whiz it with the stick blender until it’s smooth. You can do this in a regular blender or food processor too, but I prefer the stick blender version. You’ll want this to be the last thing you do for the meal, because if it cools off too much it’s really not very good, and it can’t be reheated. To plate it up, top a crab cake with a poached or fried egg, then pour the hollandaise over it.

Swiss Chard and Fiddlehead Quiche

Saturday, April 30th, 2011

I actually made this for Easter morning, but my mother was in town until yesterday, so I haven’t had time to post it until now. I’m hoping that my regular readers (all five of them) can still find fiddlehead ferns–they’re perilously close to out of season already–if not, keep this one in mind for next year, or just go without–the chard would be lovely on its own.

Speaking of the chard, the majority of this dish will involve getting it ready for the quiche. Take one bunch of Swiss chard–I prefer the rainbow variety, because hey, rainbows!–and tear the leaves off the stems, then tear the leaves into bite-size pieces. You’ll end up with about six cups of leaves, give or take. Rinse it in a salad spinner, but don’t care too much about getting them dry–they will cook better damp.

torn chard

When they’re clean, saute them over medium heat for about 4-5 minutes, until they’re nice and wilted. Squeeze them to remove any excess liquid and put them in a bowl.

Meanwhile, you’ll want to take 6-12 fiddlehead ferns (I always think more is better) and trim the tips off of them.


I also like to get out as many of the fuzzy inner leaves as possible. I do this by putting them into a bowl with cold water and rinsing them, then draining the water, then repeating until the water runs clear. Once you’ve done that, put the fiddleheads in boiling water for about 6-8 minutes. Drain them and put them aside.

In a large mixing bowl, beat two eggs, a cup of milk or cream, 3/4 cup of grated Parmesan cheese, the grated zest of one lemon, a pinch of Kosher salt, and black or white pepper to taste. Add your chard and stir until it’s well-incorporated. Pour it into a greased 8″ square or 9″ round cake pan. Top it with the fiddleheads.

uncooked quiche

Pop it in a preheated 350 degree oven for about 25 minutes. Let it stand for at least 10 minutes before slicing it–it’ll be custardy and just barely set.

finished quiche

Egg Cups

Sunday, March 20th, 2011

The best thing about this recipe is its complete and total versatility. If you don’t like what we put in them, put something else in them. The recipe I’ve been using is based on a version done by Food Renegade, but I’ve made versions with peppers and onions and ham with cheddar, or even flaked hot-smoked salmon, goat cheese, and red onion. Spinach, feta, and red pepper? Italian sausage and mushrooms? Your only limit is your imagination.

Start with a dozen eggs and 1/3 of a cup of milk or cream. I already used all my cream on the butter, so I used whole milk.
As you’re beating the eggs, fry a pound of breakfast sausage in a skillet, breaking it up as you go. The original Food Renegade recipe called for 10 ounces of meat, but it’s easier to just do a full pound, especially if you like meat. When the sausage is mostly cooked, add some sliced sun-dried tomatoes. Get the kind packed in oil; they’re easier to work with. I sliced mine with a pair of kitchen shears right over the pan. You’ll want about 3/4 of a cup, give or take. Let those warm up with the sausage, then turn the heat off.
sausage and tomatoes
While your sausage cools a bit, grate some cheese into your eggs. The recipe called for Asiago, but I used raw Jack cheese.
eggs and cheese
Then add your sausage mixture, whisking after each spoonful to make sure that the eggs don’t cook from the heat of the sausage. Add about a half-teaspoonful of salt and a teaspoon and a half of Italian seasoning, and stir well. Ladle the eggs into greased muffin tins, and bake at 325 degrees for 25-35 minutes. My muffin tins are a bit larger, so mine take toward the end of the allotted time to cook.
egg muffins
These are great for a grab-and-go breakfast. We keep them in freezer bags and nuke them from frozen for a quick, yummy hot breakfast on the road. Two of these will keep you full until lunch, no problem.