Since I had about a cup of leftover sautéed collard greens and ham, I decided to make a scramble with it for lunch this morning. I was going to be more ambitious and make stuffed egg omelets with it, but I was just too damn lazy. You guys sensing a trend here?
For the scramble, I beat together 5 eggs and some Kosher salt and pepper and poured them into my cast iron skillet with melted butter. Then, I added the filling (which I had nuked in the microwave earlier) and scrambled everything around on medium high heat until it was cooked through.
Fitbomb and I were really famished so I also heated up some sweet basil and parmesan chicken meatballs in my dependable toaster oven.
Our lunch was on the table in about 10 minutes:
Dr. Seuss would be damn proud. Dinner was on the table in 30 minutes and afterwards, there was only one skillet to wash.
Earlier in the day, I followed the recipe in Cooks Illustrated’s The Best Vegetable Recipes for shallow blanched collard greens. That way they’d be ready to sauté off when I got home. Also, I thinly sliced up a whole onion and trimmed and halved a ½ pound of Brussels sprouts. I put all my prepped veggies in the fridge and went out to Costco. Remember? I love me some Costco.
After my Costco run, I wanted dinner ASAP. As soon as I came home, I preheated my toaster oven to 400 F; tossed my prepared sprouts with extra virgin olive oil, salt and pepper; and put the sprouts in the oven.
Then, I took out my cast iron skillet and sautéed the sliced onions in some lard.
While the onions softened, I sliced up a few slices of leftover baked ham
and diced my blanched collard greens.
Once the onions were translucent, I added three cloves of minced garlic and mixed that around for ~30 seconds. I added the chopped ham and stirred that around to give it a little color. Then, I added the chopped blanched collard greens and ¼ cup of low sodium chicken broth. After mixing everything in the skillet, I covered it for 2 minutes to warm everything. I tasted the greens and swine for seasoning and added a splash of sherry vinegar.
I removed the Brussels sprouts from the toaster oven (it took around 20 minutes) and drizzled them with aged balsamic vinegar. Then, I quickly rinsed my skillet, added some butter and fried up a couple of eggs for Fitbomb and myself.
I like me some greens, eggs, and ham.
I was a bad food blogger this morning and forgot to take a picture of breakfast at Café Borrone. I was too damn hungry and Fitbomb wasn’t there to remind me. When the two of us go out to eat, he is always taking beautiful pics of our food (well-lit, great composition, etc.) while I’m impatiently waiting to chow down. I gotta work on being a better food paparazzo.
Café Borrone is a relaxing place to grab some nosh and drinks with your pals. I’ve been coming here since high school, so for more than 20 years. Jesus. I used to always order their Belgian waffle with strawberries and whipped cream chased down with a frosted mocha. Damn, that’s a good combination.
Today, I ordered Scramble #6 (eggs scrambled with bacon and Swiss chard) with a side of chicken apple sausage. Very tasty and we enjoyed it out in the sun by the fountain. I almost forgot I had to go to work tonight.
Although I had gone to the grocery store this morning, I didn’t have any pre-cooked protein at the ready for me to throw together a quick lunch. Luckily, we always have eggs in the fridge, so I made myself an open-faced puffy omelet with three eggs and topped it with a sprinkle of Aleppo chile finishing salt, some chopped avocado, and cherry tomatoes. I served it with some nuked frozen green beans on the side.
I like my scrambled eggs, omelet style and well-done. When I have more than two scrambled eggs to fry, I like to finish the eggs off under the broiler in the toaster oven. Since I cook the egg in my little cast iron skillet, the eggs can go from stove to oven directly and the eggs are cooked through and the bottom isn’t overdone.
Yep, this is the third time this week we’ve dined at Mala Ocean Tavern. This time we came for brunch and the setting and vibe were perfect for a lazy Saturday in paradise. Before leaving the Bay Area, we had checked the 10-day forecast and had braced ourselves for rain on our last two days here. Lo and behold, today we have nothing but sun and clear skies. Woo hoo!
After a lazy morning spent snorkeling at the beach and building sand castles under the direction of a very pitiless taskmaster (5 year-olds are real slave masters), we headed to Mala for some grub. Here’s what we ordered this time:
Fresh Maui Gold pineapple boat with baby coconuts and balsamic vinegar:
Teddy’s Loco Moco: Kobe beef patty, 2 eggs fried over easy, green onion, and mushroom gravy. Fitbomb requested no organic brown rice and the server visibly balked.
Omelette of the day filled with Kula cherry tomatoes, shiitake mushrooms, and mozzarella cheese. I asked to sub out the hash browns with a small side salad.
Side of house made lamb sausage:
I found these patties a tad under-seasoned but I’m a salt fiend.
Our favorite side on the island: BRUSSEL SPROUTS!
Mala really is one of favorite spots here in West Maui. We’ll definitely return – maybe one last time tomorrow for brunch!
This morning I wanted something a little different for breakfast so I made myself a spinach and shallot frittata.
Here’s all you’ll need:
- 2 eggs
- 1-2 cups of frozen spinach
- 1 small shallot
- 1-2 tablespoons butter
- salt and pepper
First, I nuked about 2 cups of frozen spinach in the microwave for 1 minute to defrost it. While the spinach was in the microwave, I minced up a small shallot and started sauteing it in our small cast iron skillet with some butter on medium heat. Then, I beat two eggs with salt and pepper and added the spinach from the microwave (which I had squeezed all the liquid out of) and stirred it around. I added the egg/spinach mixture to the softened shallots and made sure the shallots were distributed throughout. Then I lowered the heat to medium low to let the frittata set on one side before flipping over and letting it cook through. If I had more than 2 eggs, I would’ve set the skillet in a hot oven to finish cooking.
I plated the frittata and topped it with my two favorite condiments: guacamole and Primavera salsa.