Category Archives: eating well

Brunch: Herbed over easy eggs on toast

Eggs on toast with herbs and cheese

Gluten Free brunch that’s as good as a restaurant, and fills ya up, too.

Every Saturday we have a long day because of the teenager and her never-ending youth orchestra practice.  So we like to start out with a good hearty breakfast.  While we were out one day, I was accidentally delivered over easy eggs with my order.  They looked really good so I tucked in anyway and they were unexpectedly awesome.  I asked around about that last minute flip and got varied answers (grab the egg whites by the crusty part with your finger tips and quickly flip, jerk the pan forward and back until they somehow magically work their way onto their yolk-belly…).  Yeah, none of that really worked for me, and I don’t like crusty-bottomed eggs much either.  The trick seems to be using a bit of butter, practicing, and exerting some serious confidence with the spatula.  Also, pick up the pan and meet the eggs as they come down like a gentle, if insane, hand clap using a spatula and pan.

So here we go.  Get yourself:

  • A Non-stick small skillet and non-stick spatula
  • Little Northern Bakehouse bread if you’re gluten free, or favorite bread
  • Three, yes, three organic, cage free, totally expensive brown eggs
  • Shredded, reduced fat Mexican cheese (cheap is fine, you only need a little and it’s still tasty)
  • about a half teaspoon to teaspoon of organic butter
  • Herbes de Provence, perhaps organic
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Yeah. About this much butter. Just enough to cover the bottom and a bit of the sides and to add flavor.

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Heat the pan lightly crack the eggs, opening the first two with the yolk and ending with just one white only.  Have a place to put them prepared, and then WASH YOUR HANDS. Start the toast, turn the heat on the eggs to low medium, and once whites show, turn it to low. Toast and eggs both take about three minutes.

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When there’s bubbling afoot, move the edges away with the spatula and let the egg white drip over the edge and underneath so you aren’t waiting for the whole business on top to cook while the bottoms get crusty.  Unless you like crusty, chewy-bottomed eggs.  And trust me, you don’t.

sunny side up eggs with loose whites

See how the eggs look like a confused emoticon, but the bottom right there is getting filled up with the extra egg white? This will give you the confidence, strength, and extra protein for the perfect flip.

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Once the dripping egg whites have settled underneath and all that remains is the firmer stuff around the yolk, sprinkle those Herbes de Provence.  Flavor!

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See how those whites have firmed up but they’re not quite there?  Turn off the heat (and leave it off), because it’s flipping time.  

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Well, this was difficult to capture.  Try to get the spatula under the yolks for the flip.  As you can see, it’ looks momentarily hideous, and as if disaster is only a moment away.  But no, onward I press, wrinkling the now hardy egg whites with confidence!  As you pick up the eggs and flip them, bring the pan upward to meet the yolks so the flip takes less distance to fall.  This will preserve those egg yolks.

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Just about thirty seconds face down ought to do it for over easy, and about a minute for over medium to well.  See how the bottom isn’t over done?  Muah, I love that.  During this thirty seconds, run over and grab that toast, place two pieces beside each other on a plate.  Place the spatula over the eggs as you gently flip the pan back over, over the plate, and if you’re really good, with each yolk spaced so that the spatula will lay the whole thing down with a yolk over each piece of toast.  And I am that good now, but I also used to take the spatula and divide the eggs either in the pan or on the plate.  Ya know, do you’re thing….then sprinkle cheese.  We used to put the cheese underneath, but the heat of the eggs made too much like plastic for me…reduced fat cheese (which melts less easily) over the top keeps this from happening while still adding flavor.

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Over easy for me, baby.

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Enough energy for yoga and kid schlepping to carry us til tea time!

 

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Erin McKenna’s Bakery

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Erin McKenna’s Bakery

A splurge, but delicious.  Ask for ingredient list if you have FODMAP issues, because there is a lot of agave syrup in some items.  The good news is that you can look up the ingredients beforehand.  I wish this place had a public bathroom or we would have stayed for the coffee or tea.  They also have vegan soft serve with optional gluten free cone.  The atmosphere is very friendly (a discussion about Wow Airlines eventually involved the lady behind the counter, the gent talking about it, us, and a couple of bystanders) and there is a lot of foot traffic.  Refrigerate within 1.5 hours of leaving and keep the stuff there to retain the freshness.  (Unlike other baked goods, which tend to stale from being tossed into the fridge).  Also in New York and Orlando.

https://www.erinmckennasbakery.com/

  • Gluten Free, Vegan & Kosher
  • 236 North Larchmont Blvd,
  • Los Angeles, CA 90004
  • 855-GO-BABYCAKES
    855.462.2292
  • larchmont@erinmckennasbakery.com
  • Hours of Operation
  • Sunday-Thursday: 9am-9pm
  • Friday-Saturday: 9am-10pm
  • Kosher Certificate

Three places to visit in Highland Park

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Order first while pondering the beauty (and I’m not just talking about that mustache). Also, get the baked goods for later first. You’ll see later why (spoiler: long lines!)

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Buckwheat pancakes with coconut! Blackberries! You won’t need to eat for the rest of the day! Seriously.

Kitchen Mouse (gluten free)

Monday – Friday  •  8am – 4pm
Saturday & Sunday  •  7am – 4pm
5904 N. Figueroa St.
Los Angeles, CA 90042  •  MAP
323.259.9555
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Mr. Holmes. Looks too fancy for you and me, but they’re NICE NICE NICE inside!!

Mr. Holmes Bakehouse (not gluten free)

101 S AVE 59
LOS ANGELES, CA, UNITED STATES

HOURS

7AM – 2:30PM WEEKDAYS / 8AM – 3:00PM WEEKENDS

Shorthand

HOURS

Everyday – 11am – 7pm

5028 York Blvd Los Angeles, CA 90042 USA

 

 

Hello weekend.

Eggs on toast, coastal cheddar, home fries, tea #heaven

One Less, One More

Here’s how I lost 30 pounds.  It’s advice I still have to remind myself to take sometimes (I’m talking to you, See’s Candies).  There’s no way I’m giving up chocolate.  Maybe there’s no way you’re going to give up your burger and fries.  Everyone feels differently about their food.

So this is what I do: I eat one less.  One less chocolate.  One less handful of chips.  One less cookie.  One less chocolate kiss (Not just one.  One less.).  One size down on the fries OR one less piece of cheese OR one less piece of bacon on the burger (I’m a vegetarian, but you see where I’m going with this).

You don’t have to deny yourself all of the joy of eating until you’re left with a sad (Veggie?  Beef?) patty wrapped in lettuce with no fries.  That’s the kind of behavior that leads to eating a box of cookies in the car of the grocery store parking lot under cover of darkness like a wide-eyed lunatic.  Ask me how I know.

After you’ve taken away one, add one more.  One carrot.  One apple.  One mandarin orange.  One Persian cucumber that you can eat mindlessly at your computer before lunch to fill you up just a little and take away the biting hunger.  Any watery fruit or vegetable will do nicely.

Have the one more before the one less.

It couldn’t hurt, and you won’t find yourself suffering or obsessing over it, driving your family or colleagues insane.  You won’t see results in a week, either.  But over time, you will see change, and you won’t even know how it happened.

This is how good eating habits are made.

A radical diet with beef, butter, and carbohydrates

It’s not very popular to take the middle ground when it comes to recommending a dietary pattern in America, but I’m standing by it.  We have a tendency to swing the pendulum too widely, with unintentional results. Continue reading

How to make brown rice — UPDATE

I’m always messing about with cooking — who knows, tweaking a bit might make it better, right?

This version makes rice that is fluffy and less starchy, which brings out the nutty flavor of the rice.

  • 1 cup of brown rice, rinsed and drained (removes excess starch)*
  • Bring 2.5 cups of water to a boil in a covered pot before adding the rice.*  Set a kitchen timer for five minutes and head off to open mail or tidy up.
  • Once the water boils, add the rice and give the pot a shake to distribute the rice evenly.*
  • Leave the lid almost closed, but with a little space to vent (or the rice will foam and create a mess)
  • Set the timer for 25 minutes and go live a little.
  • When the water is at the same level as the top of the rice, turn off the heat, close the lid and walk away for another 15 minutes.
  • Fluff and enjoy.  Makes about 3 cups.

*These are the only steps that differ from my original post, but oh, they make a difference.  In the first post, the rice goes from the bag to the pot of water before heating it all to a boil.  The result is more starchy, sticky rice (which is nice if you prefer it that way, or are making sushi).