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May 21

36 Comments

IMUSA’s Stovetop Espresso Coffee Maker {giveaway}

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Birds chirping, the morning sun slowly peeking into your bedroom window and the smell of freshly brewed espresso are the best ways to wake up in the mornings.  You read the morning paper (or app), have a sip and accompany your caffeine with your favorite cookie.  Life is good.

We have a special treat in store for you!  We are giving away an IMUSA Stovetop Espresso Coffee Maker!  This coffee maker is durable, easy to clean, so simple to use and best of all, you’ll have a steaming espresso in your hands in just a few minutes.

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Enter to win an IMUSA Aluminum Stovetop Espresso Coffee Maker

Comment below by telling us how you like to drink your coffee.
Each action below also counts as one entry:

Like The 2 Good Eggs on Facebook
Follow The 2 Good Eggs on Twitter
Like IMUSA USA on Facebook
Tweet: I just entered to win an @IMUSAUSA Stovetop Espresso Coffee Maker via @2GoodEggs http://bit.ly/KWehGZ
You can have up to 5 total entries each; however, please note that you have to comment back and let us know which of the actions you took, so that we can keep track of them.

Open to U.S. Residents only. No PO Boxes, please. Must be 18 years or older to enter. Contest ends May 29, 2012 at 11:59 PM, PST and one (1) winner will be randomly chosen from all entries through random.org.

This is not a sponsored post.  I received an IMUSA Stovetop Coffee Maker to facilitate this review. All opinions are our own.

May 10

5 Comments

Egg Brunch Nests with Cilantro-Avocado or Chipotle Crema

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It’s your turn to do the cooking!  What better way to celebrate Mom than to prepare a very special breakfast or brunch for her? We’ve taken regular sandwich bread slices, shaped and baked little bread cups out of them to hold an egg, ham and cheese surprise.  Simple as that!  No need to knead dough and no expensive ingredients are necessary! This brunch delight is perfect for any size party, it is simple to prepare and makes for a great presentation to impress your hungry guests.

Top it with a cilantro-avocado crema or add a bit of spice with this easy to make chipotle crema. We are also very happy to announce that this recipe was featured on Nestle’s Meals.com and the Nestle Kitchens Blog where you can also find other great brunch ideas to celebrate mom this Sunday.

Happy Mother’s Day from The 2 Good Eggs!

Brunch Nests
Makes 12

Ingredients
12 slices white or wheat sandwich bread, crusts removed
3 tablespoons unsalted butter, melted
6 tablespoons diced ham
12 tablespoons shredded cheddar cheese
12 large eggs

Chipotle Crema
1 can (7.6 fluid ounces) NESTLÉ Media Crema
4 tablespoons chipotle chiles in adobo sauce from a can
1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon

Cilantro-Avocado Crema
1 can (7.6 fluid ounces) NESTLÉ Media Crema
1 medium avocado, peeled, pitted and sliced in big pieces
1/2 bunch cilantro
1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon

Directions
For Brunch Nests:
Preheat oven to 375° F. Lightly butter 12 standard-size muffin cups.

Flatten each bread slice with your hand. Carefully insert flattened bread slices into muffin cups so they fit snuggly. It’s ok if pieces of bread stick out, it will keep the egg from running over the edge. Brush melted butter over each bread cup.

Add 1/2 tablespoon of diced ham and 1 tablespoon of shredded cheese to each bread cup. Crack one egg into each cup.

Bake for 20 to 25 minutes or until egg is set (while baking, start making the cremas). Run a knife around edge of each bread cup to loosen. Serve each with about 1 tablespoon Chipotle Crema or Cilantro-Avocado Crema.

For Chipotle Crema:
PLACE media crema, chiles and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Chipotle Crema in a tightly sealed container.

For Cilantro-Avocado Crema:
PLACE media crema, avocado, cilantro and bouillon in blender; cover. Blend for about 30 seconds. Refrigerate any leftover Cilantro-Avocado Crema in a tightly sealed container.

May 3

5 Comments

Huevos a la Mexicana | Mexican Style Eggs

Of all the Mexican style breakfasts, this one has to be one of my all time favorites.  It’s sweet with onions, savory with tomatoes, and spicy with jalapeños… did I mention healthy?  Four Ingredients. That’s all it takes to turn regular scrambled eggs into a breakfast that packs a Mexican patriotic punch.

Named after the colors of the ingredients resembling the Mexican flag, huevos a la Mexicana can be enjoyed with just about anything.  Serve them with re-fried beans, fried potatoes, fried cheese, avocado chunks and lets not forget, lots and lots of tortillas to wrap in a burrito, fold in a taco or to use as eating utensils.

Hint:  Save time by pre-chopping the vegetables the night before.  By having the ingredients chopped, your prep time will be cut in half and you’ll have extra time to make yourself a nice hot cup of coffee to accompany this very complete and very Mexican breakfast.

Huevos a la Mexicana
Serves 2

4 Large eggs, beaten
1 Jalapeño, finely diced (include seeds for added heat)
1/2 medium onion, diced
1 Roma tomato, diced
2 tbsps canola oil (or a light spray of cooking spray)
salt and pepper to taste

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Heat oil in a medium skillet on medium heat.  Add in onion and jalapeño chile and sauté for 2 minutes, stirring constantly.  Add diced tomatoes and cook for 1 minute more.

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Season beaten eggs with salt and pepper and pour over vegetables. Reduce heat to medium low.  Gently fold eggs until firm and thoroughly  cooked, without sticking to pan.  Serve immediately with tortillas.

Apr 2

5 Comments

Confetti Easter Eggs | Cascarones para Pascua {How to}

There are certain things that will bring my memory right back to a specific time and place in my life, and confetti eggs rush all traces of Easter to the forefront of my mind. These little shells filled with colorful paper bits make any holiday a party. The kids not only have a field day making them, they have an even bigger thrill finding the right person to shower with confetti. Cascarones have been a part of my Easter since as far as I can ever remember and will continue to be a key player in all my Easter festivities.

What many people don’t realize CRAYON makes for a smear-free design, and allows your Easter eggs to look exactly like you imagined, and better.  It doesn’t take much to bring these fun confetti filled eggs to life, just a little pre-planning and crafty hands that will end up a little dye stained.  Isn’t that part of the fun?

What you’ll need for Confetti Eggs:

2 – dozen empty egg shells (once you remove the egg rinse and allow to dry)

crayons

Food coloring

vinegar

a spoon

confetti

glue stick

tissue paper (cut into squares)

How to make dye: Place a tablespoon of vinegar in a small bowl, then add the color of your choice with a mixture of food coloring or a single color. next pour in a 1/2 cup of room temperature water. Repeat with the next color in another bowl. Set to the side.

Take a empty dry egg shell and draw the design of your choice with a crayon. Then dip into the color bath. Remove from color bath and set to the side to dry. Repeat with next egg.

Once eggs are dry, fill with confetti halfway, then take a square of tissue paper and with a glue stick go all around the edge…now place on top of egg hole to seal in confetti.

BOMBS AWAY!!!!!

Happy Easter!

With Love, From The Two Good Eggs!

Mar 5

2 Comments

Banana French Toast has me off my rocker!

I can’t help it…. Any time I visit the farmers market there are certain things I MUST purchase aside from seasonal fruits and vegetables. I have a list of my year round supplies that I know will be there for sure. Popcorn, cookies, flowers, hummus, sourdough loaf, nuts and the loveliest banana bread. I push the loaf with both hands to check for freshness and at the same time inhale the delicious aroma it releases. Mmmmm, it has to come home with me. Once I get it home I know I’ll be making a batch of french toast. I say I’m making it for my son, but I have to admit the truth: I think mama likes it a little more than baby boy.

Ingredients for banana french toast:

4 – slices banana bread (toasted)
2 – eggs
1/2 – teaspoon vanilla
1/4 – cup half and half
pinch of cinnamon
1 – banana (chopped)
1 – tablespoon brown sugar
3 – teaspoons butter

Fry each slice in 1/2 teaspoon butter.
Toast banana bread and set to the side

  

Then in a bowl add eggs, vanilla, half and half, and cinnamon. whip it good! Set to the side.

  

Next get a large frying pan and place over a medium flame, allow to get hot, then add butter. In the meantime chop a banana and dip in brown sugar then place in pan to fry about two to three minutes on each side or until crisp. Set to the side.

    

Now take your banana bread toast and dip in egg mixture…. very quickly… you don’t want to completely drench it…. just dip it. Then place in hot pan with a little butter…. fry on each side for about 3 minutes.

  

Top french toast with candied banana slices and syrup and enjoy your morning the right way…. Happy!

Feb 15

2 Comments

Fried Polenta with Tomatillo Salsa and Cotija Cheese

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Have you ever had polenta?  Let me tell you … I know it sounds fancy, complicated and Italian.  All it is, is a cornmeal paste that that can be eaten warm, in a porridge consistency or in solid form, reminding me of thinly sliced potatoes. Some choose to prepare it from scratch but if you you’re afraid to or lack time and skills, you can purchase ready-made polenta.  Melissa’s Produce has a great tasting organic polenta that is a great addition to any breakfast dish.

I chose to fry my polenta.  The trick to a nice solid fried piece is to refrigerate the package overnight.  On the next day, slice and fry.  Nothing too complicated.  Top with your favorite green salsa and sprinkle cotija or fresh cheese for a burst of flavor.  You can also accompany it with sauteed mushrooms or our favorite, adorned by a glorious  fried egg.  Give it a try!

Feb 11

20 Comments

Breakfast in bed…..Pizza for Lovers!

Dear Valentine,

Mmmm… I can’t stop thinking about you.  You’ve left butterflies swimming in my stomach, and hearts dancing in my eyes.  I am counting the minutes till our lips lock again.  I wanted to surprise you with a special breakfast this Valentine’s weekend, and I know that pizza is your favorite.  Since you are my warm and fuzzy I wanted to do something sweet for you my dulce.  Each time you tear into this pizza pie remember how much I adore you.  Thank you for putting a smile on my face, and holding my hand every chance you get.  I Love you Sweetheart!

xoxo,

Your Pretty Baby

Ingredients for Breakfast Pizza:

a batch of pizza dough – (to make your own click here, or buy some from a local pizzeria or the supermarket)

Olive oil

cornmeal

Grated Mozzarella Cheese

Grated Gruyere Cheese

Sliced Jalapeno

fresh basil

cooked bacon

eggs

Rub a baking sheet lightly with olive oil an hour and half before your ready to bake.  Then pull dough out of the refrigerator to come to room temperature.   Then cover dough balls with plastic wrap while you wait for it to come to room temp.

45 minutes before ready to put your pizza in the oven, place a pizza stone on rack 1/4 of the way up from bottom of oven.  Preheat oven to 500 degrees fahrenheit.

Next fry your bacon and set to the side.

Take one of your dough balls and place on a lightly floured surfaced and shape into a disk.  Then continue to pull out into the desired size of your pizza by draping it over the back of your hands, and continue to rotate dough with the back of your hands in a clockwise motion with the aid of your thumbs. Then sprinkle your lightly olive oiled baking sheet with a pinch of cornmeal then lay pizza dough directly on top to form shape.  Continue to go around the edges forming a slightly raised rim with the tips of your fingers by pinching and gathering the dough. Then shape into a heart.

Once the heart shaped pizza dough is ready.  Place a tablespoon of olive oil on the inside of the heart and then spread it around the inside avoiding the rim.

Then top with 1/2 cup mozzarella cheese,  1/4 cup gruyere cheese. Then place jalapenos and basil around the edge. Break two raw eggs in the middle and place pizza in oven for 9 to 11 minutes or until crust is golden!

Then pull out of oven and top with cooked bacon.  Cook each pizza one at a time. Place your heart pizza on a tray with Orange Juice or champagne , and some fresh fruit ….. Go ahead serve your Valentine Breakfast in bed.

Happy Valentines Day!

Feb 7

4 Comments

Smoked Salmon and Cream Cheese Scramble

Oh come on!  Guys, you can prepare this romantic breakfast for your better half.  Rekindle your romance by making this breakfast and she’ll swoon as if it was the first time she ever laid eyes on you.  It’s fancy, it’s easy and it’s quick.  The cream cheese demonstrates your sensitive side and the smoked salmon shows off  your exquisite taste.

The smoked salmon is so flavorful, you don’t need salt for seasoning. Just a sprinkle of black pepper and fresh dill for added goodness.  Use reduced fat cream cheese and 2% milk and you’ve got yoursef a skinny breakfast. Happy LOVE month!

Smoked Salmon and Cream Cheese Scamble
Serves 2

Ingredients
1 tbsp butter
4 large eggs
1/4 cup whole milk
3 oz smoked salmon, chopped
1/4 cup cream cheese (Neufchatel), softened
1/8 tsp black pepper
1 tsp fresh dill

Heat butter in large nonstick skillet over medium-high heat. Whisk eggs and milk in a medium mixing bowl.

Pour egg mixture into skillet. Cook without stirring until edges and bottom begin to set, about 2 minutes. Lift cooked part and gently turn to scramble. Continue cooking until eggs are set.

Add chopped, smoked salmon and cream cheese and gently fold eggs over.  Heat for one more minute.

Sprinkle with fresh dill and serve with toasted whole wheat baguette.

Jan 28

8 Comments

National Blueberry Pancake Day!

Do you remember Violet Beauregarde from Willy Wonka and the Chocolate Factory?  The little girl who’s grabby hands stuffed the blueberry pie gum in her mouth and then turned into a big gigantic blueberry that was about to burst. Hahahhhahhaa!  That was pure genius on Roald Dahl’s part.  It happens to be one of my favorite parts in the book and film.  I always imagine that’ll happen to me one day when I eat blueberry pancakes, because I’m like a stingy little hog when it comes to scarfing them down.  I seriously can’t get enough.  When I found out that National Blueberry Pancake day was this Saturday January 28th….  I knew I would have to make some, but to keep my stingy side under wraps….  I decided to make them silver dollar size instead…..  just to show myself I’m not like Violet after all.

Ingredients for Blueberry Pancakes:

1 1/2 – cups flour

2 – teaspoons baking powder

1/2 – teaspoon baking soda

1/2 – teaspoon salt

2 1/2 – tablespoons sugar

2 – eggs

1 1/2 – cups buttermilk

1 – cup milk

3 1/2 – tablespoons unsalted butter (melted and cooled)

1/2 – teaspoon vanilla

1 – cup fresh blueberries

In a medium bowl combine flour, baking powder, baking soda, salt and sugar. Give it a good whisk.  In a separate bowl combine eggs, buttermilk, milk, butter, and vanilla, then mix really well.

Then add the flour mixture to the milk mixture… mix together until combined…. you don’t want your mixture to be perfectly smooth…. you want to leave some lumps in there.

In a large frying pan lightly brush with melted butter or mist with a non stick cooking spray and place over a medium flame. Allow pan to get hot then take a tablespoon of batter and pour into pan…. the batter will spread slightly then top with a few blueberries.

Cook for 5 minutes or until the batter starts to have little holes in it. Some will even pop.

Another way to tell if your pancake is ready to be flipped…. the edges will set and the center will be slightly set. Cook on the other side for 2 to 3 minutes. Remove from flame and spread butter on top and drizzle with syrup!!!!! Enjoy!

Jan 17

4 Comments

Starbucks has a New Coffee in Town: Blonde Roast

Starbuck's Blonde Veranda Blend

The smell of freshly brewed coffee gets my blood going, knowing I’m about to enjoy a cup of joe and will have the vigor to conquer my day.  Here’s the great news…. Starbucks just introduced their new Blonde Roast which is roasted for a shorter time giving this coffee a lighter body and mellow flavor. Blonde Roast is 100% Arabica coffee and now sits next to it’s kin Medium and Dark Roast.  I tried them all today and found a special quality in each blend.

Ignore the lipstick on the rims of the cups.

 Yay! Our options are expanding, not only that, they have  new breakfast items too. Yes. Yes. Yes. Petite vanilla bean scones. Super delish little scones that tasted more like a cross between a cake and cookie loaded with vanilla beans and covered in a sugary glaze. Kissable I tell you.

I also tasted the new egg white and sausage wrap…. Can you say HEALTHY? I was a bit confused at first because it’s really flavorful and at the same time good for you.  Those folks over at Starbucks are really making mornings on the go a little more yummy for everyone!

One last thing…. if you buy a pouch of Starbucks coffee and once your done drinking it all, simply take the empty bag into a Starbucks location for a free tall cup of your brew of choice. Nice right?

Disclosure: This is NOT a sponsored post. We were invited to a Starbucks tasting event and wanted to share our mutual love for caffeine with you.  All opinions are ours. 

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