Tag Archives: Breakfast

Pregnancy Craving: Buttermilk Pancakes

Happy Friday!  I have been wanting pancakes for quite some time for some reason (also known as being knocked up), so the past two weekends I’ve indulged and made some.  Since it’s FRIDAY, and there’s another weekend upon us, I thought some of y’all might want to make some thick, fluffy, delicious, homemade buttermilk pancakes this weekend, too.

I used the excuse that I needed to test my new Blanc Creatives skillet that my parents gave us for Christmas. But that was just an excuse.  You don’t really need an excuse besides the age old it’s-the-weekend-and-you-want-pancakes excuse.

Fluffly Pancake Recipe | oysters and pearls

  1. The Blanc Creatives skillet is amaze-balls.  No other way to say it.  It’s like cast iron that NEVER sticks.  It also makes badass pancakes.
  2. This pancake recipe is super simple and makes super fluffy, thick, pancakes.  I highly recommend.

Fluffy Buttermilk Pancakes Recipe

ingredients

1.5 cups (or 8.5 ounces) all purpose flour
3.5 teaspoons baking powder
1 teaspoon kosher salt
1 Tablespoon sugar
1 1/4 cup (11 ounces) buttermilk
1 large egg
3 Tablespoons unsalted butter, melted

instructions

Whisk together the dry ingredients in a large bowl.  Make a well in the center and pour in the buttermilk, egg, and butter. Mix until smooth.  Cook over medium-low heat in a non-stick skillet until you can flip it (until there are one or two bubbles coming up through the top of the pancake).  Store on a plate in a microwave until you can serve a stack of ’em.

Optional Mix-Ins: for a healthier version, I like to add in a couple tablespoons of ground flax and a couple tablespoons of chia seeds!  It makes me feel slightly better about eating pancakes.  And would be a good way to sneak them in for kids!

Blanc Creatives Skillet and Homemade Pancakes | oysters and pearls

Perfect Buttermilk Pancakes on Blanc Creatives Skillet | oysters and pearls

Yup, practically perfect in every way.  No expertise required.  Half the battle is finding a not-too-runny pancake recipe, and this one fits the bill.  Add in chocolate, blueberries, bananas, whatever.  Top with syrup (cane syrup, if you’re here in South Georgia), and LOTS of butter (if you’re me).  Just be sure you make them.  I’ve decided my favorite way to eat them is still just plain, with butter, topped with fruit and a little syrup.  Or instead of syrup and fruit, I like to top them with jelly or jam. :)

HAPPY WEEKENDING!

img_5385-2

Eggs Baked in Avocados

 I hope everyone has survived Christmas and that you all had a very merry one!

If you’re like me, you feel like you gained 25 pounds over the holidays.  We had Christmas and all the parties leading up to it, then my sister’s wedding the Saturday after Christmas (blog post coming soon!) and we have two more weddings this week (can’t wait to celebrate Jon and Rachel and Ashley and Gary!!) so I don’t see it slowing down just yet.  So in between, I’m attempting to eat as healthily and cleanly as possible.  Enter: Eggs Baked in Avocados.

Spicy Baked Eggs in Avocado | Oysters & Pearls

I am at a loss for what else to call these little guys… Egg in a Hull maybe?

Baked Eggs in Avocado | Oysters & Pearls

Whatever they are, they are a quick, easy breakfast or lunch that I enjoy from time to time.  Basically, I just want to eat avocados all the time.  And this is a lunch-time alternative to avocado toast.

Recipe for Baked Eggs in Avocado | Oysters & Pearls

Eggs Baked in Avocado Recipe

ingredients (serves 1)

– 1 avocado
– 2 small eggs
– salt and pepper
– red pepper flakes or sriracha (or hot sauce of choice)

instructions

Preheat oven to 450 degrees Fahrenheit.

Slice avocado in half, remove pit.  Using a spoon, scoop out enough of the avocado to accommodate one egg.  Cook’s note: it will require scooping out more than you think!

Place avocado halves on a baking sheet, crack an egg into the center of each one, and bake for 10 to 12 minutes.  The yolks will be slightly runny and the whites will be set.  Leave them in longer if you like your yolks more firm.

Remove from oven, top with salt, pepper, and red pepper flakes or hot sauce (or whatever you’d like!).

Recipe for Baked Eggs in Avocado | Oysters & Pearls

So savory.  So good.  And you can pat yourself on the back for eating paleo, if that blows your skirt up.

Healthy Baked Eggs in Avocado | Oysters & Pearls

Wish me luck that I’ll make it through the rest of the week!  I’ll be back to share some pictures from all the wonderful weddings (maybe next week) once I’ve recuperated.  Until then… Happy New Year!  Thank you all for being a part of my 2014.

Until Next Time

Savory Baked Egg Muffins

 

Can you tell I’m one of those people who get on a kick and just can’t stop until they are sick of eating whatever it is?  I used to go through after-school snack phases.  I would eat a Nestle Crunch bar every single day after school for months, then one day a switch would flip and I wouldn’t eat another one for 5 years.  I’m weird like that.

Baked Egg Cups with Rainbow Chard | Oysters & Pearls

Clearly, right now I’m on a savory eggs kick.  I want eggs with greens any way I can get them.  And if I can get them highlighted with some balsamic vinegar and balanced with some Sweet Grass Dairy Lil Moo cheese, even better.

Balsamic Sauteed Rainbow Chard for Savory Baked Egg Cups | Oysters & Pearls

Again, I like to sautee my hearty super greens with a dash of good olive oil and a hefty splash of balsamic vinegar.  It tames the strong flavors and helps to break down the fibers, but you don’t cook them long enough to lose a lot of nutrients.  Just a handful of minutes will do ya.

Savory Baked Egg Cups with Balsamic Chard | Oysters & Pearls

Savory Baked Egg Cups Recipe | Oysters & Pearls Savory Baked Egg Muffins Recipe
serves six

ingredients

– 2 cups cooked greens, drained
– six eggs
– 1/4 cup whole milk
– salt and pepper
– six tablespoons of Sweet Grass Dairy Lil Moo (or another soft fresh cheese, such as chèvre)

instructions

Preheat oven to 350 degrees Fahrenheit.  Spray a muffin pan with non-stick spray and fill cups halfway with cooked and drained greens.  In a separate bowl,  whisk together eggs, milk and salt and pepper.  Pour over greens into muffin tin.  Top each “muffin” with one tablespoon of cheese.  Bake for 15 to 17 minutes, or until light and fluffy.

Rainbow Chard Egg Cups | Oysters & Pearls

Healthy Egg Muffins | Oysters & Pearls

The rainbow chard is so pretty for these cute lil’ muffins, but you can use regular swiss chard, kale, spinach, etc.  Whatever you’ve got growin’!  They make a delicious breakfast on the go.  I made this batch on Sunday morning and they’ve been awesome to grab and go on my way out the door to work this week.

Healthy Egg Muffins with Rainbow Chard | Oysters & Pearls

Baked Egg Muffins with Super Greens | Oysters & Pearls

Have I sold you on savory baked eggs yet?  If not, maybe you’ll luck up and I’ll be on another kick soon.

Until Next Time