Worlds Best Eggs

Okay maybe not the worlds best, but certainly my favorite and best eggs ever.  I was playing around last weekend and made one for myself and had to wake Aaron up so I could make him one!!  I had a hard time coming up with the name since it has mexican, canadian and french influences in it.. so I said its the best of both worlds.. and  now they are the worlds best eggs. 

I adore breakfast.    I think that it is the funnest meal of the day,  and I especially love Sunday breakfast.  I love making it in my pjs and eating in my slippers with my family.   It is one of the few meals lately where I actually get to sit and not have to worry about rushing off to get something done because I try very hard to make sure that Sunday mornings I get atleast one hour of relax time.

So without further ado..   Worlds Best Eggs (well my worlds anyway, hehe)

Ingredients
Yield one “omelet”  if made with 2 eggs 7 WW points
2 tbsp chopped red or vidalia onion (yellow is fine too just not as sweet)
2 tbsp salsa (see note below)
1 oz of canadian bacon
2 eggs
1/2 oz of chevre or other herbed goat cheese

Cast of Characters

In a small frying pan on medium heat add your chopped onion and using a knife or in my case, your kitchen scissors, chop up the ham into little pieces.

Saute them up until they are slighly browned. 

A word about salsa.  I make my own.  I love my salsa.  That is all.. Oh wait..  One more thing.  I love chunky salsa, Rob doesnt.  So there is always a jar of my salsa that he has pulsed in the food processor so it is smooth and chunk free.  I find this to be sacrilege but he likes it so I try not to let it bother me.  I wanted the salsa throughout the eggs for this recipe so I did the unthinkable and used his pulsed up salsa.. I feel dirty. 

Stir it around and cook for a minute or two until the fluid is gone.

Move the “stuff” off to one side and spray with a bit more pam or oil, then do the same with the other side.   Eggs are a pure protein and as such release no natural lubricant of their own.  They have no fat or “fluid” so they will stick without good lubrication!

Spread the stuff back out and drop your eggs on top.  I use two usually but this picture has three eggs in it, Aaron is a growing boy!


Scramble the egg around a bit so you dont have giant pockets of yolks.   Flip and plate.   Give the kid a taste of just the yummy eggs..

Then crumble the goat cheese over the top.  It will melt slightly and soften.  Serve with toast and coffee, or juice, or a mimosa!  No mimosa for the child though.

I was worried that the tangy taste of the goat cheese would mask the sweetness of the onions or the gentle mild spice of the salsa but they meshed so well together, that I can honestly say this is my favorite way to have eggs.   I actually had them today without the canadian bacon and they were fantastic too.  I usually dont buy alot of goat cheese because it is expensive and the kids will eat a whole log in about 10 seconds, but this recipe might just make me have to keep some in the fridge. 

Happy Breakfasting!!

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Cinnamon Scones

Let me just start out by saying that there isnt a pastry that I dont like.  No really, you name it, I like it.  And I have the midriff to prove it.  Bagel, donut, struedel, danish, bear claw or tea cake.. love them all.  But of all the ones I love, scones was not high on the list.  I didnt like how dry they can be or how crumbly but a good flavor scone has always been something I wouldnt pass up. 

I think scones place on my list may have something to do with the fact I am not a dipper or dunker.  I dont like oreos in milk, or donuts in coffee.  I generally dont like soggy breadlike products.   Though tiramisu is pretty darn tasty…..  Scones are often used for dunking, and that just doesnt do it for me.

Then a few days ago, Pioneer Woman had a scones recipe and it was cinnamon.  I adore cinnamon.  And again… pastry.  And I was still on medical leave at this time so it was time to bake..

Ingredients
yield 4 dozen   WW point for each when made mini-3
3 cups flour
1/3 cup sugar
1/2 tsp cinnamon
few grates of nutmeg (1/8 tsp)
5 tsp baking powder (funny story about later)
2 sticks (1 cup) butter
3/4 cup half and half 
1 egg
1 tsp vanilla extract
Topping
1/2 cup sugar
1 tsp cinnamon
1/2 tbsp half and half

Cast of Characters


Start with a medium sized bowl and add your sugar and flour.

Then add your baking powder.  Here is the funny story.  When I got the email from Pioneer Woman, the recipe said it was 5 tbsp, I thought that was alot but I almost always try to do the recipe exact the first time.  We made them and thought they were a bit too much so I went to her site since I was already on it and that said 5 tsp so I figured I had a slap-my-forehead moment and went on with my day.  The next day I looked at the email again.. and it did in fact say 5 tbsp.   She had a typo in her email update.  HA  So dont do what I did, as you can see by the picture from the 5 little piles of baking powder.. LOL   Soo only add 5 tsp of baking powder!

Then your cinnamon and the nutmeg.  Her recipe didnt add nutmeg but I love how it works with cinnamon!

Mix together thoroughly.

Cut in the butter using a pastry cutter or two knives.

Crack an egg into your half and half.  And this a good time to turn your oven onto 350.

Add the vanilla.

Then dump it into a bigger bowl cause you are making a mess otherwise.. haha  Then beat the mixture until it is well mixed.

Add the chips to the flour mixture and combine and then add the wets.

Mix together just until the wet is not visible, do not over mix, it will make them crumbly and tough.

Now turn out onto a lightly floured surface or my pastry board.  Like the perspective shot, Rob is very proud of it. 

Form into the shape you want, I did a rectangle because I knew I wanted mini scones.

Next mix up your crumb topping, you can omit this and they will still be fantastic but this adds some crunch and a touch of sweetness.  Add the cinnamon to the sugar in a small bowl or coffee cup.

Add the half and half.

Mix until crumbly.

And put over the top of a rectangle, trying to be even.  Cut into the size and shape you want.

Rob trying perspective shots again.  I think he is trying to be like Millie and see up onto the table?   Or maybe he is the perspective of the baking sheet??

Gently lift off the pastry board…

And arrange so they are not touching on the baking sheet.  They will expand some but not too much.

Into the oven for 18-25 minutes depending on the size.  These came out after 18 minutes.    Serve with milk or coffee or tea… or as you are walking out the door, or in the door, or by the handful as the kids did.

Even though these had 3 times the baking powder needed they were VERY good.  Because I am on WW and trying to be good, I only had maybe, 4.  I made them on a Wednesday.  They were gone by Friday afternoon.   Rob had none (doesnt like alot of cinnamon) so that means the kids had 3 1/2 dozen in two days.  

Other than the mess up with the baking powder.. I wonder how many others did the same thing and went by the email?….  these were a nice treat and a huge hit in my house.   I hope you enjoy them.

Happy Baking!!