Yakisoba Breakfast Benedicts

I am one of  50 bloggers taking part in the “Fortune Noodle Blogger Recipe Challenge”. They sent me a huge package of delicious noodles to work with and this is my entry for their Breakfast category!

I adore Eggs Benedict in all forms so when I heard that this contest wanted a breakfast dish using their noodle products that was my first idea! These are actually super easy to make, especially since the noodle cakes and sauce can be made in advance.

Yakisoba Breakfast Benedicts

1 package (7.7 ounces) Fortune Noodle Hot & Spicy Yakisoba Stir-Fry Noodles

¼ cup water

1 large egg, lightly beaten 

1 ½ teaspoons soy sauce 

1 teaspoon sesame oil

1 tablespoon coconut oil 

4 eggs

½ cup mayonnaise

2 Tablespoons seasoning from the packet in the noodles

2 Tablespoons heavy cream 

3 Tablespoons sliced green onions

Place the seasoning packet aside and put the noodles and water in a microwave safe bowl, cover and microwave for 4 minutes. Remove carefully and set aside to cool slightly.

In a medium mixing bowl, whisk together the egg, soy sauce and sesame oil. Add the noodles to the egg mixture and stir to combine.

Heat a large non-stick skillet over medium heat. Once the pan is hot, add the oil. Scoop ¼ of the noodle mixture in the oil creating 4 small rounds. Cook for 4 minutes, flip and continue to cook the second side for 4 minutes, or until the noodles are crisp on the outside and warmed through. Place finished cakes on a small cookie sheet and keep warm in a 200-degree oven. 

Add 2 inches of water to a large deep skillet and cover. Bring the water up to a simmer over high heat. Crack each egg into a small ramekin. Once the water is simmering, gently lower the eggs into the water. Place the lid back on, turn off the heat and set a timer for 5 minutes. After 5 minutes, remove the eggs from the water with a slotted spoon and place them on a clean kitchen towel to drain.

While the eggs are cooking, whisk together the mayonnaise, seasoning and heavy cream in a small bowl.

To serve place the noodle cakes on 2 plates. Top each with a poached egg, drizzle with the sauce and sprinkle with green onion. Serve immediately.

Serves 2.

#cooklikeawokstar #norulestostirfry #fortunerecipechallenge 

You can follow Fortune Noodle on their Website, Facebook, Twitter, Instagram

You can purchase Fortune products at Safeway, Fred Meyer, QFC, Albertson's, Associated Stores, Cub Foods, United Supermarkets, Roche Bros, Meijer, Shaw's, Stop N Shop, Price Rite, Shop Rite, Wakefern, Price Chopper, Giant, HEB, Walmart and Grocery Outlet

Cantina Style Shakshuka Skillet

When it comes to breakfast I am team savory all the way. This delicious baked egg dish is my Tex-Mex spin on Shakshuka, eggs baked in a spicy tomato based sauce, and it reminds me a little bit of Huevos Rancheros thanks to the sauce base - Sam's Fresh Cantina Style Salsa.

Poblano peppers, fire roasted tomatoes and smoked paprika give so much smoky depth to this sauce, you won't believe how quick it comes together.

Pour me a mimosa and pass the bread, it's time for brunch!

 Cantina Style Shakshuka Skillet

2 Tablespoons vegetable oil

1 poblano pepper, diced

1 small onion, diced

1 (14.5-ounce) can chopped fire roasted tomatoes with garlic, undrained

1 (12 ounce) container Sam’s Cantina Medium Salsa

¾ teaspoon salt

½ teaspoon smoked paprika

6 eggs

1/3 cup crumbled queso fresco

¼ cup chopped cilantro

1 warm baguette

Pre-heat oven to 375 degrees.

In a large, oven proof sauté pan heat the oil over medium heat. Sauté the diced poblano, onion and ½ cup water until the vegetables have softened and the water has evaporated, about 10-12 minutes. Add the canned tomatoes, salsa, ½ teaspoon of the salt and paprika and allow the mixture to simmer for 10-15 minutes, or until the vegetables are soft and the sauce has thickened.

Using a spoon, create six wells evenly across the surface of the sauce. Crack the eggs and gently place one in each well. Sprinkle the eggs with the remaining salt and transfer the skillet to the oven. Cook until the whites are cooked through, about 10- 15 minutes.

Remove the pan from the oven, sprinkle with the crumbled cheese and cilantro. Serve with warm baguette, for dipping.

Serves 4-6

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Everything Bagel Bacon & Egg Salad Stuffed Avocados

As much as I love brunch, I’m not in love with waking up early to prepare it. This 5-ingredient dish is so quick and easy to throw together and packs so much flavor into a tiny gorgeous package, no one will know it only took you 10 minutes to make!

If you’re gluten free and want to make this more substantial, serve it over some spring mix lettuce. If you are a carb lover, serve it with some bagel chips or crusty baguette slices. If you‘re super lazy like I am in the mornings, serve it with mimosas and your guests won’t want to leave! Either way, if you make this, I promise you won’t be sorry.

 Everything Bagel Bacon & Egg Salad Stuffed Avocados

6 hard-boiled eggs, chopped

6 slices cooked bacon, crumbled

2/3 cup mayonnaise

1 Tablespoon Everything but the Bagel Seasoning, divided

6 small ripe avocados

 

In a medium mixing bowl gently stir together the chopped egg, bacon, mayonnaise and 2 teaspoons of the bagel seasoning.

Cut the avocados in half, remove the pits, peel and place on a serving platter, cut side up.

Spoon the egg salad mixture into the avocado halves and sprinkle with the remaining Bagel seasoning.

Serve immediately.

This is my entry for the Hellmann's Deli Club Brunch Mini Challenge

#minichallenge #HellmannsBrunch #hellmannsdeliclub

Cheeseburger and Tots Benedict Stackers

Typically I like to space my posts out to every few days, but Hellmann's is hosting a contest right now and the entries are being put up so quickly, and look so good, I don't want to miss the boat! I started with a brainstorming list of about 12 dishes to make and already 4 of those ideas have been posted!! EEEKKK! I know great minds think alike, but I want to be sure to get a few of my favorites thrown in the running before it's too late. I've been super busy in the kitchen and it's been a delicious day. Wish me luck!! 

Cheeseburger and Tots Benedict Stackers - classic cheeseburger flavors amped up Benedict style…….don’t you want to dive in?! A crispy tater tot waffle is topped with melted cheddar cheese, mini burger patties and the easiest poached egg you’ll ever make. It all comes together with Hellmann’s Spicy Dipping Sauce- spicy, creamy and a little sweet – it’s the perfect thing to tie this dish together!

 

Cheeseburger and Tots Benedict Stackers

28 thawed tater tots

½ cup shredded sharp cheddar cheese

5 ounces ground beef

¼ teaspoon steak seasoning

1 Tablespoon butter

4 eggs

¼ cup Hellmann’s Spicy Dipping Sauce 

2 Tablespoons chopped flat leaf parsley

Fill a large high sided skillet with lid about ¾ of the way to the top with water. Place over high heat and bring to a rolling simmer.

 Pre heat a waffle iron over medium high heat. Once it’s hot, spray with olive oil cooking spray and press 7 tots into 4 separate rounds on the hot iron. Press down and cook for about 5 minutes, or until crisp on both sides. Remove and set on a small cookie sheet. Top each tater tot waffle with an equal amount of cheese and cover the pan with foil.

 Press the ground beef into 4 equal sized small patties and sprinkle with steak seasoning. Place the butter in a cast iron or non-stick skillet and melt it over medium high heat. Add the patties to the pan and cook for about 2-3 minutes per side. Once the patties have seared on both sides, place one on each cheese topped waffle and put the foil back on the pan to keep warm.

 Once the water is bubbling, turn off the heat and crack the eggs into 4 separate ramekins. Remove the lid from the pan of water, gently lower each egg into the water and put the lid back on the pan. Set a timer for 3-5 minutes depending on how runny you want the yolk to be (I did 3 ½ minutes). Once the whites look completely set, use a slotted spoon to take the eggs out of the water and rest them on a clean kitchen towel to remove the excess water.

Place an egg on top of each burger patty, drizzle with sauce, sprinkle with parsley and serve.

 

#Hellmanns   #beyondburgerandfries    #ContestEntry

 

Cheeseburger Waffle Fry Mini Frittatas

My breakfast twist on Burgers and Fries might be just what you need on your brunch table! Waffle fries are the crust for these fluffy egg muffins loaded with cheese, hamburger and topped just the way you like them! They’re so quick to throw together this might be your new favorite go to!

I literally can feel summer around the corner, and with that comes outdoor parties, barbecues and grilling! I can’t count the number of times, after hosting a party that there are 2-3 burgers and a handful of fries leftover in the fridge. They get shoved in there, and everyone knows they don’t taste as good the next day, so they get pushed to the back until it’s time to ditch them. Well, now I think I came up with the perfect way to repurpose your leftovers into a delicious and easy brunch dish! 

Cheeseburger Waffle Fry Mini Frittatas

12 thawed waffle fries

1 (4 ounce) cooked hamburger patty, chopped

9 eggs

3 Tablespoons milk

3 Tablespoons finely minced onion

1/4 teaspoon salt

1 ½ Tablespoons Hellmann’s Spicy Dipping Sauce

¼ cup shredded sharp cheddar cheese

 ½ cup Hellmann’sClassic Burger Sauce  

½ cup chopped tomato

¼ cup chopped pickle

Pre-heat oven to 350 degrees.

Press one waffle fry into the bottom of each cup of a well-greased 12 cup muffin tin. Sprinkle the hamburger evenly into each muffin well.

In a small mixing bowl, whisk together the eggs, milk, minced onion, salt and Hellmann’s Spicy Dipping Sauce. Pour the mixture evenly on top of the hamburger and fries. Sprinkle with shredded cheese and place in the oven for 20-25 minutes.

To serve, plate the mini frittatas and drizzle with Hellmann’s Classic Burger Sauce. Top with chopped tomato and pickle and serve.    

 

#Hellmanns   #beyondburgerandfries    #ContestEntry

Sandwich Bros Southwest Strattas

My second entry for The Sandwich Bros recipe contest was actually my favorite. I took their breakfast pita pockets, chopped them up and added them to a mix of eggs, cheese and green chiles. My inspiration was chile rellenos and I loved how quick and easy they were to make!

If you're pressed for time, you could mix these up the night before and then bake them the next day!

Sandwich Bros Southwest Strattas

3 large eggs

¾ cup milk

½ teaspoon garlic salt

1 (7oz) can diced green chiles, drained well

½ cup shredded pepper jack cheese

1 package Sandwich Bros Sausage and Cheese Pocket Sandwiches

Preheat oven to 350 degrees. Spray 4 ramekins with non-stick cooking spray and place on a large cookie sheet.

Whisk the eggs, milk, garlic salt, green chiles and pepper jack cheese together in a large mixing bowl.

Prepare the pocket sandwiches per box instructions. Cut into 1 inch cubes and gently stir into the egg mixture. Divide the mixture evenly between the ramekins and bake for 20-25 minutes.

Serve immediately. 

Sandwich Bros Breakfast Nachos

Goodness gracious I'm so glad it's Friday! Am I the only one that feels like this was the longest week in existence?! To celebrate let's have nachos for breakfast. 

My love for Tex- Mex runs deep and when I saw Sandwich Bros breakfast pita pockets I knew I could give them a southwest spin. These nachos are so quick and easy to make and my kids actually have requested them three times since I made them!

Apparently the judges enjoyed them as well:

"Thank you for participating in the Sandwich Bros. Really Tasty Recipe Contest and congratulations! Your recipe “Sandwich Bros. Breakfast Nachos” was selected as a SANDWICH BROS. Really Tasty Recipe Contest Honorable Mention. 

As an Honorable Mention, you’ve won a Sandwich Bros. Prize Pack (water bottle, bag, t-shirt, nail decals and 52 FREE product coupons)."

My kids will be thrilled with the swag! Thanks Sandwich Bros for a fun contest!!

Sandwich Bros Breakfast Nachos

1 box (12 oz) Sandwich Bros Egg White and Turkey Sausage Flatbread Pocket Sandwiches

½ cup drained canned black beans

3/4 cup shredded sharp cheddar cheese

¼ cup diced tomato

¼ cup guacamole

¼ cup sour cream

¼ cup sliced green onion

Preheat oven broiler to high. 

Prepare all 4 sandwiches per package instructions. Once heated, cut each into 4 wedges and arrange in a small pie plate. Top with black beans and cheese. Place under broiler for 2-3 minutes, watching closely to prevent burning, until the cheese is melted and bubbly. 

Top with tomato, guacamole, sour cream and green onion. Serve immediately. 

Makes 4 servings.

Also, if you feel inclined my recipe entry for My Mardi Gras Mambo Fried Green Tomatoes with Duck Confit and Duck Bacon Remoulade is up for fan favorite voting and I would love any votes I can get! You can vote once a day through Monday and the winner will receive $350! Thanks so much!!

Sweet Potato Noodle Carbonara with Poached Eggs

I have an embarrassing amount of  small appliances and kitchen gadgets, so I really had no right buying a spiralizer and adding it to the already cluttered mess that is stored on a metal bakers rack in my laundry room, but I caved. And I'm so glad I did, because I really have used it more than I even thought I would! I love pasta and noodle dishes and my spiralizer allows me to enjoy those dishes guilt free. Sweet potatoes, zucchini, yellow squash and cucumbers have been my recent favorites. If you have a favorite spiralized dish, I'd love to hear about it!

Sweet Potato Noodle Carbonara with Poached Eggs 

1 Tablespoon salt

2 large sweet potatoes, spiralized

1 Tablespoon white vinegar

6 eggs

1 Tablespoon butter

4 slices bacon, sliced

2 cloves garlic, minced

¼ teaspoon crushed red pepper flakes

½ cup parmesan cheese

1 teaspoon salt

½ teaspoon pepper

2 Tablespoons chopped chives

Bring a large pot of water up to a boil over high heat. Place the salt and sweet potato noodles in the water for 2 minutes. Drain, reserving ½ cup of the boiling water to use later.

Fill a large sauce pan ¾ full of water. Bring it up to a very low simmer over medium low heat and then add the vinegar. Crack four of the eggs into individual ramekins. Carefully lower each one into the water and allow it to cook for 4 minutes. Remove with a slotted spoon and allow to drain on a clean kitchen towel. 

In a large skillet melt the butter over medium high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and place on a paper towel lined plate to drain. 

Remove all but 1 Tablespoon of bacon drippings from the pan and return it to the stove over low heat. Add the garlic and crushed red pepper flakes and sauté for 3-5 minutes, being careful not to burn the garlic. Add the sweet potato noodles and toss gently to finish cooking the noodles, about 2 minutes. 

Whisk together the remaining 2 eggs, parmesan cheese, salt pepper and reserved boiling water in a small mixing bowl. Remove the noodles from the fire and stir the sauce into the noodles, allowing the residual heat to cook the sauce without scrambling the egg mixture. 

Divide the noodles between 4 shallow bowls. Top each with a poached egg and chives and serve immediately.