Showing posts with label Light Suppers. Show all posts
Showing posts with label Light Suppers. Show all posts
This recipe today is for something I have been wanting to make for months now, ever since I saw someone doing it on TikTok. It is a One Pan Egg Toast Omelet, and it is sort of like a combination of an omelet and French toast!
I like both of those things, so I thought this was something that I would be sure to like. It goes together very quickly and easily as well, and I have to tell you, it is really, REALLY delicious! I really loved it and I am not a person who eats eggs very often. I usually have to be in a special mood to eat them, or else starving really hungry.
Sometimes they will make me feel a bit queasy. That goes back to when I was a child. My mother had the stomach flu and so my father had to cook for us. I was about 7 years old I guess.
My father didn't know how to cook anything but fried eggs, and so we had fried eggs that day for breakfast, lunch and supper, and guess who came down with the flu that evening? You got it! Me.
My poor sister. We shared a bed and I am afraid it was not a very nice experience for her. 'Nuff said. It was many, many a year before I could stomach eggs at all, and it has only been the last few years that I can handle fried eggs.
Anyways, this is really delicious. I am sure you could amp it up by adding your favorite omelet fillings. Some ham or other sliced meats, perhaps some fried peppers and onions. Sliced ripe tomato. Maybe some sauteed mushrooms. Whatever it is that you enjoy in an omelet! I guarantee you are going to love this!
WHAT YOU NEED TO MAKE ONE PAN EGG TOAST OMELET
Just three simple ingredients not counting the butter and seasonings.
- 1 slice of bread (I used white)
- 2 large free range eggs
- 1 slice of processed (or your favorite) cheese
- 1 TBS butter
- salt and black pepper to taste
- a splash of tabasco to serve (optional, I used green)
I suppose you could use any kind of bread for this that you like. I used plain white bread (Wonder). I expect sour dough would be nice, or a grainy bread. Just use what you like and what will absorb the egg nicely.
I use free range eggs. You can use ordinary eggs. There is no difference in taste really. Its just a personal choice of mine.
I use the Kraft Extra Cheddar slices. It is a processed cheese slice, but to me they taste more like real cheese and almost like American cheese. That is the only kind of processed cheese I buy. I prefer the taste over the regular ones.
If you wanted to you could use grated cheese, any kind, or any kind of cheese slice you have. Swiss would also be very nice.
I like the green tabasco sauce. It is not as strong a flavor or heat as the red stuff. I really love it. That's what you see on the plate, not grease or butter. It's my splash of Green Tabasco. This was not greasy in the least.
HOW TO MAKE A ONE PAN EGG TOAST OMELET
This is really a simple thing to do. If you follow the directions using the photos above, from left to right on the top, left to right in the center, and left to right on the bottom, you can't go wrong!
Cut your slice of bread in half horizontally. Do likewise with the slice of cheese.
Beat the eggs together in a beaker. Do not season yet.
Melt the butter in the bottom of a medium sized skillet over medium high heat. As soon as it begins to foam, pour the egg in, tilting the pan to make sure it coats the bottom of the pan evenly.
Add the slices of bread to the pan, let absorb some of the egg, and then flip them over and replace on top of the egg, cut edges facing each other, in close proximity.
Cook until the egg starts to turn golden brown on the bottom and has set. Carefully flip over until the bread is on the bottom of the skillet. Season your egg now with salt and pepper as desired.
Fry until golden brown. Turn the extra edges of the cooked egg on top over towards the middle of the bread. (A big fiddly, but I used some tongs which helped make it easier.)
Place 1/2 of the cheese slice on top of each half of egg covered bread slice. Fold together to meet like a sandwich.
The egg toast should be golden brown. Serve hot with or without a splash of hot sauce. Delicious!
This really was very quick and easy to make and oh so tasty when it was done. I really enjoyed it. I splashed some green Tabasco sauce over mine. I really love green Tabasco.
This would be really nice with a scattering of chives or spring onions on top as well. I really hope you will be tempted to give it a go!
I am a person who enjoys eggs for lunch or supper much more than I do for breakfast. Here are some more ways that I really enjoy preparing them. All delicious!
CRISPY TORTILLA EGGS - This is probably one of my all time favorite ways to make eggs. I love this recipe so much I once ate them three times in one week. Crisp tortillas. Jack Cheese. Fried eggs. Hot Sauce. Spring onions. Simple, quick and easy to make and oh so delicious!
INA GARTEN'S GRUYERE OMELET - Ina's way of making a simple and yet incredibly tasty omelet filled with rich gruyere cheese. Perfect every time. I would expect nothing less from Ina! This makes a fabulous light supper with some salad and garlic toast on the side.
Yield: one serving
One Pan Egg Toast Omelet
Cook time: 10 MinTotal time: 10 Min
These delicious omelets are like a combination of French Toast and an omelet. Quick and easy to make, filled with cheese, they go down a real treat. Quantities are for one, but you can easily multiply to make more. You can also adapt to add other fillings like ham, salami, bacon, pepperoni, sauteed peppers and onions,etc. Delicious!
Ingredients
- 1 slice of bread (I used white)
- 2 large free range eggs
- 1 slice of processed (or your favorite) cheese
- 1 TBS butter
- salt and black pepper to taste
- a splash of tabasco to serve (optional, I used green)
Instructions
- Cut your slice of bread in half horizontally. Do likewise with the slice of cheese.
- Beat the eggs together in a beaker. Do not season yet.
- Melt the butter in the bottom of a medium sized skillet over medium high heat. As soon as it begins to foam, pour the egg in, tilting the pan to make sure it coats the bottom of the pan evenly.
- Add the slices of bread to the pan, let absorb some of the egg, and then flip them over and replace on top of the egg, cut edges facing each other, in close proximity.
- Cook until the egg starts to turn golden brown on the bottom and has set. Carefully flip over until the bread is on the bottom of the skillet. Season your egg now with salt and pepper as desired.
- Fry until golden brown. Turn the extra edges of the cooked egg on top over towards the middle of the bread. (A big fiddly, but I used some tongs which helped make it easier.)
- Place 1/2 of the cheese slice on top of each half of egg covered bread slice. Fold together to meet like a sandwich.
- The egg toast should be golden brown. Serve hot with or without a splash of hot sauce. Delicious!
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Is there anything more comforting to have for a hearty lunch or a light supper than a cup of hot tomato soup and a grilled cheese sandwich? I think not!
This quintessential pairing has been pleasing folks and families for years and years. It was considered comfort food in the olden days and it is comfort food now!
Not only are the two together a fabulous combination, but this is a combo which makes for a fairly economical meal! It was so when I was a child. It was so when I was bringing up my own children an it is so today!
Few culinary combinations seem to sooth the soul quite like this one. I am speaking from experience here. 😁
You can of course make your tomato soup from scratch. Homemade tomato soup is really nice and not all that hard to make. I have several recipes for it here on the blog.
Honeyed Tomato Soup is a real favorite. Roasted Tomato and Rice Soup is also very nice. I am going to go out on a limb here however and just fess up. You can't get much better than a bowl or mug of Campbell's Tomato Soup. I also like Heinz. Both are very good.
Today for me it was Campbell's Tomato Soup, which I enjoyed in a mug. I confess I also like to melt a pat of butter on top of my hot tomato soup, and sprinkle it with plenty of black pepper.
If I was just having soup I would break lots of saltine crackers into it as well. Today, however, I was going to enjoy it with a grilled cheese.
And not just any grilled cheese sandwich either. I was going to be enjoying a Cheese Crusted Grilled Cheese. Yes. You heard that right. I went there.
A grilled cheese sandwich which is cheesy not only on the inside, but also on the outside! Talk about double yum! This is it!
A delectable toasty grilled cheese sandwich, not only with plenty of melting cheese in the middle of the buttery toasted bread . . .
but with plenty of melted and toasted cheese on the outside, coating it so that you be eating cheese from the outside in and from the inside out with a double cheese whammy!
WHAT DO YOU NEED TO MAKE A CHEESE CRUSTED GRILLED CHEESE
Nothing too out of the ordinary. Simple ingredients put together in the most delicious way.
- 1 TBS butter
- 1 large free range egg, lightly beaten
- 1/2 cup (90g) grated Parmesan cheese
- 4 slices of bread
- 1 cup (120g) of shredded melty cheese (I used a four cheese Tex Mex mix)
For the outside I chose a grated Parmesan Cheese. For this purpose I just used an already grated Parmesan that comes in the bag. It has a larger texture. If you are grating your own, use the large holes on your grater.
I used a Tex Mex cheese blend for the interior for plenty of flavor which was a combination of Jack, Pepper Jack, Cheddar and Mozzarella cheeses. You can use whichever cheese you like, so long as it is melty and you enjoy it.
You can even use cheese slices if you so wish. I like American cheese, but failing that, Kraft makes an Extra Cheddar slice here in Canada that is good. They are not individually wrapped. You need to peel them apart.
Lets talk bread here. You can use whatever kind of bread you like. I think White bread works best of all and today I used a sour dough white.
You could go really old school here and use something like Wonder bread, but I think where we are crusting the outside with cheese you want something a bit sturdier. (Just my humble opinion.)
Oh, and there is no substitution for real butter. Just saying.
HOW TO MAKE CHEESE CRUSTED GRILLED CHEESE
The outsides of these tasty sandwiches are coated with grated Parmesan Cheese prior to grilling. Beaten egg is brushed on the outsides so that the cheese sticks.
It will still fall off if you flip it over, which is why I do each slice separately and flip them into the pan individually, cooking them until the cheese starts to melt and adhere before filling.
Beat the egg in a large shallow bowl. Measure the grated Parmesan onto a plate. Melt the butter in a large skillet over medium low heat. Brush two slices of the bread with the beaten egg and press into the Parmesan cheese.
Transfer to the skillet and place them into the skillet cheese side down. Cook until the cheese starts to brown. Add half of the melty cheese to one slice of bread on the un-cheesy side.
Place the other slice of cheese bread on top, cheese side up. Continue to grill flipping as necessary until golden brown on the outside and the cheese inside has melted.
Place in a low oven to keep warm while you repeat with the other two slices of bread, etc. to make the other sandwich. Serve hot with your favorite soup on the side or some potato chips.
As you can see the sandwiches come out beautifully crisp and golden brown on the outsides, and there is plenty of cheese as well on the insides.
I think it is just enough and wouldn't want too much more than this!
I'm a dunker, are you? Yes, I am pretty common and I like to dunk my sandwich into my soup. It gives me great pleasure.
I have even been known to cut the sandwich into cubes or croutons and float them on top of my soup. The heart wants what the heart wants. Enjoy!
Cheese Crusted Grilled Cheese
Yield: 2
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This is the cheesiest grilled cheese, with a crust of cheese on the outside and plenty of cheese melted on the inside. Can you say scrumptious?
Ingredients
- 1 TBS butter
- 1 large free range egg, lightly beaten
- 1/2 cup (90g) grated Parmesan cheese
- 4 slices of bread
- 1 cup (120g) of shredded melty cheese (I used a four cheese Tex Mex mix)
Instructions
- Beat the egg in a large shallow bowl. Measure the grated Parmesan onto a plate.
- Melt the butter in a large skillet over medium low heat.
- Brush two slices of the bread with the beaten egg and press into the Parmesan cheese. Transfer to the skillet and place them into the skillet cheese side down.
- Cook until the cheese starts to brown. Add half of the melty cheese to one slice of bread on the un-cheesy side. Place the other slice of cheese bread on top, cheese side up.
- Continue to grill flipping as necessary until golden brown on the outside and the cheese inside has melted.
- Place in a low oven to keep warm while you repeat with the other two slices of bread, etc.
- Serve hot with your favorite soup on the side or some potato chips.
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Scrambled Eggs on Toast are a very popular and quick supper dish served over here in the UK. I had probably been living under a rock, but . . . . in all honesty, it wasn't something I had ever heard of, or even considered, prior to moving over here! I'd eaten plenty of toast with scrambled eggs, but had never had my scrambled eggs served on TOP of the toast.
When I was working at the Manor, quite often Todd would make me scrambled egg on toast when I got home from work. I would be too tired to want to cook for myself, but totally starving. (No I did not eat at work. They did not feed their employees. That was one of their rules. Rich people eh . . . go figure.) Scrambled eggs on toast never tasted so good as when Todd made them for me. He's a great Scrambled eggs on toast maker, but I reckon he got plenty of practice at it when he was a bachelor!
This recipe today takes Scrambled Eggs on Toast to a whole new level . . . because they are not just ON the toast, but IN the toast!
Well, not in the actual toast per se . . . but piled into buttery crisp toast cups, that are very easy to make. You can be baking the toast cups while you make the eggs.
Making these cups is as easy as cutting the crusts off slices of bread, buttering it on both sides and then pressing the slices down into muffin cups. You then bake them until they are nice and crisped up. Fresher bread works best as it is more maleable, and will press down into the cups with less risk of tearing or breaking.
The Eggs are delicious . . . free range eggs beaten together with cream, strong cheddar, and chives are scrambled in a knob of butter . . . softly scrambled. Seasoned with some salt and pepper and another knob of butter folded in at the end, ensures that they are delicious and moreishly tasty. Pile them into the warm and crisp toast cups, put a bit of salad or sliced tomato on the side, and breakfast, lunch, or even a light supper is served!
*Scrambled Eggs in Toasty Cups*
Serves 4
For the toast cups:
8 large medium thick slices of whole wheat bread
For the eggs:
6 extra large free range eggs6 TBS single cream
60g strong cheddar cheese, grated (1/2 cup)
4 TBS snipped chives
2 large knobs of butter
Salt and pepper to taste
You will also need:
a few TBS chopped chives or flat leaf parsley to garnish
Preheat the oven to 200*C/400*F/ gas mark 6. Trim the crusts off
the bread and trim them to equal sized squares. Press lightly and then
butter them on both sides with the softened butter. Press firmly into 8
medium muffin cups. Bake in the preheated oven until crisp. This will
take between 15 and 20 minutes. Set aside and keep warm while you
scramble the eggs.
Place two of the toast cups onto each of four heated plates and divide the scrambled eggs between them. Garnish with the additonal chives or parsley. Serve immediately.
These make a lovely presentation for a special breakfast at the weekend. I can't think of anyone who wouldn't be pleased to be handed a tasty plate holding a couple of these! Egg haters maybe 😲 Bon Appetit!
Oh dear, chicken two days in a row. Forgive me! I had some chicken breasts that I wanted to use up and I did not want to freeze them, so here you go, chicken two days in a row. Two very different prepartions however! But, this is also somewhat light and healthy and perfect for a light summer supper!
I don't know how it works, but slicing chicken breasts in half horizontally always seems to tenderize them, and of course it quickens the cook time, so this is also a supper that is very quick to put on the table!
The only faffy part is the pané-ing of the chicken. ( A fancy French word for breading.) But even that isn't too difficult.
I use a vegetable peeler to cut my carrots into ribbons. They give a nice look. I also de-seed the tomatoes for this type of salad, when you don't want the tomato seed/juices diluting the dressing.
There's plenty of Parmesan cheese in the breading and then again in the dressing . . . giving it a lovely creaminess that goes very well with the tartness of the lemon. Lemon and Parmesan . . . a brautiful combination.
You can really stream-line things by using store bought breaded chicken if you wanted something really fast, but I happen to think those types of things are pretty tasteless. I would rather bread my own . . . .
You can also use a ready-mix of salad leaves, but again . . . I mix my own. I would rather do it myself, wash it myself, mix it myself. I find those store mixed leaves have a rather odd taste to them, and they don't last very long either. It seems you no sooner open a pack and they are going off! In any case. Give this a go. I think you will really like it.
*Crispy Chicken Salad*
Serves 4
Cut the chicken breasts horizontally into two pieces each. Pound lightly between some cling film. Season lightly on both sides with salt and pepper. Place the flour for the chicken into a shallow bowl. Whisk the egg in another shallow bowl. Combine the bread crumbs and cheese in another shallow bowl. Dip each chicken first into the flour, shaking off any excess, then into the egg and then into the breadcrumb mixture, pressing firmly to coat well on each side.
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking sheet.
Heat
half of the oil and butter together in a large skillet. Once the
butter begins to foam, add half of the chicken pieces. Fry until golden
brown on both sides, taking about 2 minutes per side. Transfer to the
baking tray. Wipe out the skillet and repeat with the remaining chicken
and oil/butter. When all have been browned and placed onto the baking
tray, pop the tray into the heated oven and cook for a further 6 to 8
minutes until cooked through. Remove from the oven and set aside.
Make
the dressing by whiksing the lemon juice, garlic, cream, cheese and
seasoning together until smooth. Whisk in the olive oil slowly until
creamy. Set aside.
Mix the salad ingredients together
in a bowl. Add half of the dressing and toss to coat. Divide between 4
chilled plates. Top each with a portion of chicken and drizzle the
chicken with a bit more dressing. Serve immediately.
This was beautiful enjoyed out on the patio beneath the umbrella with a nice breeze ruffling the hair. Todd is not such a salad freak, but I added a baked potato for him and he was happy. Bon Appetit!
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