The Breakfast of Champions
WELLLLL HELLOOOOO (to be read in a Mrs. Doubtfire voice). Welcome to Alyx and Ellen's blog all about FOOD. We are just two gals living in a big city, trying to eat healthily while also allowing ourselves some comfort food. We both love to eat, and cooking has always been a part of our lives. Alyx grew up with Super Mom, and the ease she has while cooking seems to be part of her DNA. She vividly tells stories of all the types of meals her mom used to make her when she was younger, all while frying chicken to perfection, as well as cooking and handling two other sides for the meal.
I found a love for cooking my Sophomore year of college, when I had my first own kitchen. My first meals included a lot of vegetable scrambles for breakfast, made with onions, bell peppers, zucchini, all whipped up with fresh eggs. I hadn't even eaten any of these vegetables before this! I discovered that you can learn to like foods that you didn't think you would usually, if you just pair it with the right ingredients. Also, I discovered that when you cook with others, you can expand your palate just by being adventurous and not wanting to look like a wuss, aka denying food.
We wanted to create a blog that is going to be user-friendly, and helpful to those who don't normally cook. We want to make sure that someone who has never cooked in their life can read this blog and know how to make a bomb meal.
So there's our background story...and I'm gonna just go ahead and dive right in!
Let's be honest. I'm a sucker for breakfast. I'm a sucker for sandwiches. I also am a sucker for breakfast sandwiches. When i saw this recipe in my "Cooking Light: Favorite Comfort Food Recipes" book, I was sold. TWIST MY ARM. Every ingredient in this breakfast sandwich pairs perfectly with each other, and I honestly could eat this every morning for the rest of my life. Carmelized onions add an instant sweetness to any breakfast, which is perfect for someone like me who doesn't necessarily smother their breakfast with syrup.
Bacon and Egg Sandwiches with Caramelized Onions & Arugula
Ingredients:
4 slices of bacon (I like the Applewood Smoked Bacon from Trader Joe's)
2 cups thinly sliced onion
1 tablespoon water
1/2 tablespoon hot sauce (Cholula, Sriracha, and TapatÃo pair well)
1 tablespoon butter
Dash of sugar
Cooking spray
4 (1/2 ounce) slices slices whole-wheat bread
2 large eggs
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup arugula (I go a lot crazy because I love the bite arugula adds). If you don't know what arugula is, click here
(Because this is from Cooking Light, there is no cheese in the recipe, but I was feeling like gettin kinda crazy so I added a delicious, creamy French Brie in mine)
Instructions:
1. Cook bacon in a medium non stick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings (I recently learned that reserved bacon grease can be delicious later on for cooking things that need butter or cooking oil, as a replacement); drain on paper towels. Add onion, water, and hot sauce to drippings in pan; cover and cook 3 minutes. Stir in butter and sugar; cover and cook 3 minutes. Uncover; cook 5 minutes or until golden brown, stirring frequently. Set aside.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan; cook 3 minutes on each side or until lightly browned. Set aside, and keep warm.
3. Recoat pan with cooking spray. Crack eggs into pan; cook 2 minutes. Gently turn eggs into pan; cook 2 minutes (I cook 1 minute on each side because I like my eggs slightly runny). Sprinkle evenly with salt and pepper.
4. Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately. Yield: 2 Servings (serving size: 1 sandwich)
(Pictures will come SOON)
I found a love for cooking my Sophomore year of college, when I had my first own kitchen. My first meals included a lot of vegetable scrambles for breakfast, made with onions, bell peppers, zucchini, all whipped up with fresh eggs. I hadn't even eaten any of these vegetables before this! I discovered that you can learn to like foods that you didn't think you would usually, if you just pair it with the right ingredients. Also, I discovered that when you cook with others, you can expand your palate just by being adventurous and not wanting to look like a wuss, aka denying food.
We wanted to create a blog that is going to be user-friendly, and helpful to those who don't normally cook. We want to make sure that someone who has never cooked in their life can read this blog and know how to make a bomb meal.
So there's our background story...and I'm gonna just go ahead and dive right in!
Let's be honest. I'm a sucker for breakfast. I'm a sucker for sandwiches. I also am a sucker for breakfast sandwiches. When i saw this recipe in my "Cooking Light: Favorite Comfort Food Recipes" book, I was sold. TWIST MY ARM. Every ingredient in this breakfast sandwich pairs perfectly with each other, and I honestly could eat this every morning for the rest of my life. Carmelized onions add an instant sweetness to any breakfast, which is perfect for someone like me who doesn't necessarily smother their breakfast with syrup.
Bacon and Egg Sandwiches with Caramelized Onions & Arugula
Ingredients:
4 slices of bacon (I like the Applewood Smoked Bacon from Trader Joe's)
2 cups thinly sliced onion
1 tablespoon water
1/2 tablespoon hot sauce (Cholula, Sriracha, and TapatÃo pair well)
1 tablespoon butter
Dash of sugar
Cooking spray
4 (1/2 ounce) slices slices whole-wheat bread
2 large eggs
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup arugula (I go a lot crazy because I love the bite arugula adds). If you don't know what arugula is, click here
(Because this is from Cooking Light, there is no cheese in the recipe, but I was feeling like gettin kinda crazy so I added a delicious, creamy French Brie in mine)
Instructions:
1. Cook bacon in a medium non stick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings (I recently learned that reserved bacon grease can be delicious later on for cooking things that need butter or cooking oil, as a replacement); drain on paper towels. Add onion, water, and hot sauce to drippings in pan; cover and cook 3 minutes. Stir in butter and sugar; cover and cook 3 minutes. Uncover; cook 5 minutes or until golden brown, stirring frequently. Set aside.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place bread in pan; cook 3 minutes on each side or until lightly browned. Set aside, and keep warm.
3. Recoat pan with cooking spray. Crack eggs into pan; cook 2 minutes. Gently turn eggs into pan; cook 2 minutes (I cook 1 minute on each side because I like my eggs slightly runny). Sprinkle evenly with salt and pepper.
4. Place one bread slice on each of two plates; arrange onion mixture evenly over bread. Place 1 egg, 2 bacon slices, and 1/2 cup arugula over each serving; top with remaining bread slices. Serve immediately. Yield: 2 Servings (serving size: 1 sandwich)
(Pictures will come SOON)
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