Savory

Korean Egg Muffins

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Occasionally you need a portable breakfast, something to grab as you run out the door or maybe you just like to meal prep all your meals, these Korean egg muffins fit into both categories. There are a lot of baked egg cup type recipes out there so what separates these from the rest of them? Instead of just an egg mixture or some kind of puff pastry crust, these use a vanilla scented muffin batter to support the baked egg. The sweet savory combo is like having maple syrup with your sausage, not unheard of but maybe not to everyone’s taste. Every time I make these for a crowd there are slightly skeptical at the idea of them, but I tell them to trust me and in the end they are all gobbled up.

The beauty of these is that you can top them with whatever you like, I like ham, cheddar cheese and green onion, but you could also use bacon, broccoli, jalapenos or kimchi. I use to make these in standard muffin tins but I recently got a jumbo muffin tin and it makes the processes a lot easier. When doing them in the standard muffin tin you really need to use small eggs or hold back some of the egg white from the eggs or they over flow and can get a bit messy. Using the jumbo muffin tins also allows you to add two eggs per muffin and they are less lightly to overflow, they’ll just be right to the top of the cup.

 






Korean Egg Muffins


Created by on March 28, 2020

  • Yield:
    6 jumbo muffins or 12 standard muffins
  • Category:
    ,

Ingredients

Muffin batter

  • 2/3 c all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c sugar
  • 1 egg
  • 1/3 c milk
  • 1/3 c butter, melted
  • ¼ teaspoon vanilla

Toppings

  • 6 -12 eggs, preferably small
  • 1 c grated cheddar cheese
  • 6 slices of deli ham, diced
  • 2 -3 green onions, chopped

Directions

  1. Preheat the oven to 350 F and heavily grease a jumbo muffin tin. Do not use muffin liners, the batter sticks a lot more to the paper than to a heavily greased tin.
  2. Combine dry ingredients and then add the wet, stir till just combined.
  3. Evenly distribute the muffin batter between the 6 cups, each cup should only be 1/3 filled.
  4. Crack 1-2 eggs in each tin on top of the muffin batter and sprinkle on desired toppings.
  5. Bake at 350 for 20-25 minutes. Let cool for 10 minutes so they have a chance to firm up before removing from the tin.

The post Korean Egg Muffins first appeared on Seasoned At Sea.

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Cyclops Toast

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It doesn’t matter what you call it, egg in a hole, chicken on a raft, egg in a basket, Johnny one eye or as I prefer Cyclops toast it’s all the same, a slice of bread with the center cut out and an egg cracked in the middle. I grew up on these, it was the fancy breakfast that my dad would make now and again, they just seem so much more special than a fried egg and a pieces of toast, I think it’s that the bread is fried in butter.

The thing that makes my Cyclops toast a little special is that I like to dress it with a little maple syrup and sriracha, it kind of of makes it taste a little French toasty, but still gives you a savoy runny egg yolk.






Cyclops Toast


Created by on January 13, 2020

Ingredients

  • 1 slice of bread
  • 1 egg
  • butter for frying
  • maple syrup and sriracha for serving

Directions

  1. Cut a circle in a slice of bread, use a glass, cup or cookie cutter, sometimes the right sized item doesn’t cut through the bread and you’ll have to use a knife finish cutting through the bread.
  2. Melt a pad of butter in a pan, put the slice of bread and the cut out circle into the pan and rub it around, flip the pieces over and rub a little more so that everything has been buttered.
  3. Toast the bread on one side on medium heat, flip the pieces over, add a little more butter to the hole and crack in an egg.
  4. Cook until the egg is done to your liking, you can flip the toast over to cook the egg on the top or put a lid on it to help steam the white of the egg.
  5. Serve with a drizzle of maple syrup and doted lines of sriracha.

The post Cyclops Toast first appeared on Seasoned At Sea.

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Savory French Toast with Crab Hollandaise

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I first made this recipe on a Seafood and Wine Tour on Zodiac a few years ago, it was an idea I had been playing with for some time and this was the perfect opportunity to try it out. I don’t often repeat myself while cooking meals aboard so writing this recipe down has been a long time coming.

Savory French toast is a food not many people can wrap their minds around, just like savory oatmeal, but it has just as many topping possibilities as classic French toast. Thick slices of bread are dipped in eggs and milk seasoned with garlic powder, mustard and any other seasonings you want, this is the first layer to make it a savory dish. The syrup and fruit topping are replaced with anything from tomato slices and cheese, curried vegetables and chutney or best of all hollandaise sauce with anything. After the hollandaise sauce is made fold in something special like asparagus and peas or in this case fresh crab meat and herbs.

 






Savory French Toast with Crab Hollandaise


Created by on August 1, 2019

Ingredients

French Toast

  • 6 eggs
  • ¾ c milk
  • 1 ½ tbsp. Dijon mustard
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 loaf of Italian bread cut into thick slices
  • butter for cooking

Hollandaise

  • 3 egg yolks
  • 1 whole egg
  • juice of 1 ½ lemons
  • ½ c butter, melted
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne
  • ½lb crab meat
  • 3 green onions, sliced
  • ¼ c dill, chopped
  • ¼ c parsley, chopped

Directions

French Toast

  1. In a shallow dish whisk together the ingredients for the French toast minus the bread and butter.
  2. Heat a skillet on medium heat.
  3. Dip the slices of bread into the egg mixture letting them soak for at least 30 seconds per side.
  4. Add butter to the skillet and then a few slices of soaked bread, cook for about 3 minutes per side or until golden brown.
  5. Keep warm in a 200F oven while you make the Hollandaise sauce.

Hollandaise

  1. Fill a pot with a few inches of water and find a metal bowl to place over it that does not touch the water.
  2. Into the bowl add the egg yolks, whole egg and lemon juice, whisk them together and slowly drizzle in the melted butter whisking continuously.
  3. Keep the sauce moving while it cooks, switch to a rubber spatula if necessary so you don’t miss any spots. Cook the mixture until it thickens.
  4. Turn off the heat and add the remaining ingredients, fold everything together, taste and adjust for seasoning.
  5. Serve the French toast with a generous amount of sauce poured over top, garnish with an additional pinch of cayenne.

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Roasted Kale And Egg On Toast

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My food mood changes during the winter, all I want to do is eat things that are bad for me, high in calorie and not as many vegetables as I pack into my summer meals. As the cold sets in I become less active and with the holidays in high swing I need to watch my diet. To combat the full fat and sugar cravings I push myself to incorporate more vegetables into my diet and why not start with breakfast.

This fancy toast recipe isn’t even really a recipe, it’s a list of ingredients as a guideline for making this toast. Make it however you like with whatever you have and in however large amount you want to, this is how I cook on a regular basis and I think it’s important that others learn to develop this playful attitude towards cooking.

I used the cashew cheese recipe from Nutrition Stripped.

 




Roasted Kale and Egg on Toast


Created by on January 3, 2019

Ingredients

  • large handful of kale
  • 1 tbsp. oil
  • salt and pepper to taste
  • 1 slice of bread
  • 1 egg
  • cashew cream
  • paprika for garnish

Directions

  1. Rip up the kale, toss with a little oil and salt, roast in a hot oven for about 5 minutes, you are looking for some dry crispy edges.
  2. Toast your bread and cook your egg how you like it, fried, over easy or poached.
  3. Spread a thick layer of cashew cream over the toast, top with the roasted kale and egg, garnish with a sprinkle of paprika.

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Roasted Kale And Egg On Toast

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My food mood changes during the winter, all I want to do is eat things that are bad for me, high in calorie and not as many vegetables as I pack into my summer meals. As the cold sets in I become less active and with the holidays in high swing I need to watch my diet. To combat the full fat and sugar cravings I push myself to incorporate more vegetables into my diet and why not start with breakfast.

This fancy toast recipe isn’t even really a recipe, it’s a list of ingredients as a guideline for making this toast. Make it however you like with whatever you have and in however large amount you want to, this is how I cook on a regular basis and I think it’s important that others learn to develop this playful attitude towards cooking.

I used the cashew cheese recipe from Nutrition Stripped.

 




Roasted Kale and Egg on Toast


Created by on January 3, 2019

Ingredients

  • large handful of kale
  • 1 tbsp. oil
  • salt and pepper to taste
  • 1 slice of bread
  • 1 egg
  • cashew cream
  • paprika for garnish

Directions

  1. Rip up the kale, toss with a little oil and salt, roast in a hot oven for about 5 minutes, you are looking for some dry crispy edges.
  2. Toast your bread and cook your egg how you like it, fried, over easy or poached.
  3. Spread a thick layer of cashew cream over the toast, top with the roasted kale and egg, garnish with a sprinkle of paprika.

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Salmon Quiche with Shallots and Spinach

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There is a lot of salmon that happens on this boat, almost every Friday night we have a salmon dinner sail, I’m tried of making it and tired of eating it. I’ve made every flavor I can think of, but it’s always a large fillet covered in sauce and baked, it’s kind of the only option. I don’t think passengers would want a salmon cake, salmon salad or flakes of salmon in a taco, they are expecting a large hunk of salmon. So trips like the Seafood and Wine Tour allow me to play a little with salmon, explore using it in another form. This time I went for a quiche playing on flavors of another favorite quiche of mine that I made last year, crab with shallots and asparagus.

I always use this same crust recipe when I make a quiche, it’s so easy, mix it in the pie pan, press it out, bake and you’re done. It doesn’t have the same flakiness of a regular pie crust, but the crust is not the important part of a quiche. This has just enough crust for you to know that it’s there, give you that toasted pastry flavor and make making quiche that much faster.

 









Salmon Quiche with Shallots and Spinach


Created by on July 18, 2018

Ingredients

Press in crust

  • 3/4 c flour
  • 1/2 tsp. sugar
  • ¼ tsp. salt
  • ¼ c canola oil
  • 1 -2 tbsp. milk

Quiche filling

  • 3 shallots, sliced
  • 1 c fresh spinach or blanched asparagus roughly chopped
  • ¾ c flaked cooked salmon filet
  • 1 c milk
  • 4 eggs
  • ½ tsp. salt

Directions

Press in crust

  1. Preheat the oven to 375F.
  2. Put all of the crust ingredients into a pie pan, mix and mash them around with a fork until it forms a thick dough. If there is still some dry flour add more milk.
  3. Use your fingers to press the crust out onto the bottom of the pie pan and slightly up the sides. This crust is not intended to have a tall fluted edge so if you only press it half way up the sides of the pan that’s fine.
  4. Bake the crust at 375F for 7-10 minutes, just until it has a little color.

Quiche filling

  1. In a medium pan, sauté the sliced shallots until they start to caramelize, add the spinach and toss it around until the spinach has wilted, toss in the flaked salmon. Place this mixture in the bottom of the quiche crust.
  2. In a 2 cup measuring cup add the milk, eggs and salt, whisk until smooth. Slowly pour over the fillings in the crust.
  3. Bake at 375F for 30 minutes or until just set, to check cut into the filling, there should be no pooling egg liquid, it should all be set, but moist.

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Tocino – Filipino Breakfast Meat

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On a family trip to the Philippines we went to the island of Cebu, we stayed at a small hotel on the beach that reminded me of previous vacations to Mexico. We went snorkeling, climbed around waterfalls, drank lots of banana smoothies and enjoyed the company of the locals. The food that sticks most in my memory from this trip was breakfast, this is were I first discovered my love of garlic fried rice and their breakfast meat called tocino.

Tocino is bacon in Spanish, but this dish is nothing like bacon, the only comparison is that they are both salty. Where bacon is smoky, tocino has a different flavor profile from it’s marinade of soy sauce, pineapple juice and garlic. Thin slices of pork belly or pork loin, are marinated for at least 24 hours and then fried. It’s not crispy, but it’s juicy, tender and full of flavor. I’m sure it would be great served along side any other breakfast foods but to me garlic fried rice and a fried egg are a must.

 










Tocino


Created by on July 17, 2018

Ingredients

  • 1/2 c soy sauce
  • 1/2 c pineapple juice
  • 1/3 c brown sugar
  • 1/4 c apple cider vinegar
  • 4 large garlic cloves, smashed
  • optional: 2 drops red food coloring
  • 2 1/2 lb pork loin or belly, cut into ¼” thick slices

Directions

  1. Mix together all of the ingredients in a plastic container or large resalable plastic bag. Marinade for at least 24 hours or up to 3 days.
  2. In a large pan preheated to medium high heat add slices of pork and cook on each side for about a minute or two.

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Savory Green Onion Pancakes

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52 weeks of cooking – Onions

Pancakes do not always have to be sweet and covered in a river of maple syrup, pancakes can be savory.

The first time I made savory pancakes it was the topping that was savory, not the pancakes, it mostly came down to a lack of options for a sweet topping. I made a thin brown gravy packed with carrots and peas, plus you can never go wrong with adding an egg on top. Another version of slightly savory pancakes are Johnny cakes or hoe cakes, cornmeal pancakes. I like them fried in bacon grease, served with bacon, unsweetened apple sauce and some maple syrup.

These pancakes are filled with lots of green onions and just enough cheese to give salty cheese flavor without being overly gooey cheesy. I served mine with extra green onions and a poached egg, I bet some plain yoghurt or maybe a favorite salad dressing would also be a good choice.

 




Savory Green Onion Pancakes


Created by on April 4, 2018

Ingredients

  • 1 1/2 c all-purpose flour
  • 2 tbsp. cornmeal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne
  • 1 3/4 c buttermilk
  • 2 eggs
  • 3 tbsp. butter, melted
  • 1 c green onions (about 8), chopped
  • 3/4 c grated white cheddar cheese

Directions

  1. Mix all of the dry ingredients together. Add the wet, when about half combined add the green onions and cheese.
  2. In a large pan on medium high heat greased with butter or oil, dollop the pancake batter. Wait till edges start to brown and bubbles form on the surface. Flip and cook about 2 minutes or until golden brown.
  3. Serve with more green onions and a poached egg if desired.

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Potato Farls

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52 weeks of baking – Irish

I love unique museums; I seek them out every where I go. The surgical history museum in Chicago, cat art in Amsterdam, shoe museum in Toronto and the butter museum in Cork, Ireland.

Who knew there was enough information and history on butter for there to be a whole museum dedicated to it. Well the museum is on the small side but it used to be the location of a butter market and at one point it was the biggest butter market in the world. It now houses everything buttered related from an old butter bucket dug up from a bog, different styles of churns, butter wrapper collection and the day we were there a guy was giving a butter demonstration of different churns. They also have a collection of stories dedicated to the folklore of butter, lots of tales of witches stealing butter and magical dashers from fairy trees helping to produce a fortunes worth of butter. The thing that makes Irish butter so beloved is its flavor; that flavor comes from the cows and those cows are grass fed unlike cows from other regions that are fed on pellets.

So now what are you going to put your butter on? How about something very classic to the Irish Isle, potato farls. They are a cross between soda bread and mashed potatoes, thin little bread pancakes grilled in butter till golden brown on both sides. Their texture is the thing I find so unique, crispy on the outside while the middle is tender and creamy from the potatoes. Other than butter these potato cakes go beautifully with a classic Irish breakfast or at the very least eggs and bacon.

 






Potato Farls

 

Created by Caz Ludtke on March 1, 2018

Ingredients

  • 1 1/2 lb russet potatoes
  • 1/4 c butter, plus more for frying
  • 1/2 – 3/4 c flour
  • 1 tsp. baking soda
  • 1 tsp. salt

Directions

  1. Peel and boil the potatoes till they are very soft, drain, return to the pot and place back on the heat turned off. This allows the potatoes to steam, drawing out more moisture so you don’t have to add more flour.
  2. Add the butter to the potatoes and mash thoroughly, you don’t want any lumps, if you have a ricer or food mill, use it.
  3. Add the remaining ingredients and stir till everything comes together, tip out onto a floured work surface and knead for a few minutes till everything is well combined. The dough is very soft at this point, don’t be afraid to continue to dust with flour as you work or it will stick to everything.
  4. Divide the dough into four pieces and pat each one into a ball. Roll each ball into a circle about ½ an inch thick and cut the circle into quarters.
  5. Fry in butter over medium heat for 3 minutes per side or until golden brown and crisp all over. Traditionally this is served with a full Irish breakfast, fried eggs, mushroom, sausage, roasted tomatoes and baked beans. Don’t forget the butter!

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Savory Oatmeal with Carrot, Peas and Ham

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52 weeks of cooking – Inspired by books

If you’ve read the About Me page than you know how I started my journey on tall ships, with inspiration from a book. Bloody Jack by L.A. Meyer follows the tale of a young girl, Jacky, she disguises herself as a boy and runs away to sea on a British navy ship in the early 1800’s. She dives into all of her food with great gusto even if it is the simplest of of fairs, like hard tack, the traditional ration of the British navy. One food that comes up several times throughout the series is burgoo.

“Burgoo can be a lot of things, from simple oatmeal and molasses, to ground-up hardtack and molasses, to a stew with any number of things in it.” Under the Jolly Roger

“It’s called burgoo. It’s oatmeal boiled in water with whatever they have around to toss in with it. I think this batch has a few peas and maybe some crumbled-up biscuits in it. There’s some pork grease floating on top.” In the Belly of the Bloodhound

It’s pretty much savory oatmeal. My husband has been making savory oatmeal for years, cooking oatmeal in stock, maybe adding an egg and leftover. Over time he’s developed several flavor combinations, American breakfast with bacon, cheddar cheese and a fried egg, pesto with pine nuts, basil, parmesan and olive oil.

 


Savory Oatmeal

 

Created by Caz Ludtke on February 26, 2018

Ingredients

  • 1/4 c barley
  • 1 medium carrot, diced
  • 2 c chicken stock
  • 1 1/2 c rolled oats
  • 1 slice thick cut ham, cubed
  • 1/2 c frozen peas, thawed
  • salt and pepper to taste
  • butter
  • parmesan

Directions

  1. Cook the barley in boiling water until almost tender, throw in the chopped carrots until the barley is soft, by this time the carrots should be tender as well but not mushy, drain.
  2. In a medium pot bring the chicken stock to a boil, add in the cooked barley, carrots and the oatmeal. Stir to combine, put a lid on it and reduce the heat to medium low, allow to simmer for a few minutes until the oats are cooked.
  3. Add the remaining ingredients, stir and let sit let sit with the lid on for a minute for them to warm through.
  4. Serve with hot sauce, more cheese, crumbled biscuits and/or a fried egg.

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