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Steak and Eggs Pita With Jeffrey Saad

When you have an egg you have a quick, delicious meal!

Sizzling steak, melted blue cheese and a perfectly fried egg nestled into a warm pita. The perfect afternoon snack to hold me over until dinner!

1 tsp. olive oil

1 Large Egg

1 Cup Chopped steak (or meat of choice)

¼ Cup crumbled blue cheese or cheese of choice

1 Pita

In a non-stick pan over medium heat add the oil. Once hot crack in the egg. Cook for one minute and then flip. Cook to desired doneness (about 30 seconds for me).

Tear the top off of the pita to create a large pocket. Slide the egg into the pita.

Add your meat to the same pan to heat. Add the cheese on top. Turn the heat off.

Pour the meat and cheese into the pita on top of the egg. Squeeze to pop the yolk which creates a delicious sauce inside the sandwich. The cheese melts into the sauce and covers the steak. Enjoy!

Variation-For 6 people – Cook the meat in a large skillet, crack the eggs on top and cover the pan, add the cheese then scoop into pitas.

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

Spanish Baked Eggs

Eggs baked in smoked paprika buttermilk soaking into crispy-griddled bread with Manchego cheese. I love the combination of eggs and bread. Just like biscuits and gravy this is one of those irresistible sauce and bread combinations that have been elevated even further by the egg!

2 tsp. butter

2 slices sourdough bread or bread of choice

4 Large Eggs

¼ Cup buttermilk

1 tsp. smoked paprika or regular paprika

2 TB grated Manchego cheese or cheese of choice

Pinch of salt

Heat the oven to 350.

In a non-stick pan just large enough for the bread melt the butter over medium-high heat.

Add the bread to the pan pressing down and sliding to evenly coat the bread with the butter.

Crack the eggs on top. Pour the buttermilk evenly over the eggs. Sprinkle on the paprika.

Sprinkle on the grated cheese and pinch of salt.

Cook on the stove for one minute to allow the bread to get crispy.

Transfer the pan to the oven and bake for about 8 minutes or until eggs are cooked to desired doneness.

You can also make in a large pan to feed several people at brunch.

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

Quick Version of Scotch Egg by Jeffrey Saad

Crispy bits of salami, golden breadcrumbs and nutty toasted Parmesan cheese all come together to form a one-minute crust on a beautiful fried egg. This recipe is from the egg chapter in my cookbook. Enjoy!

1 tsp. olive oil

2 Large Eggs

2 TB bread crumbs

2 TB Parmesan cheese

2 TB Chopped salami

Heat the oil in a non-stick skillet over medium-high heat.

Crack the eggs into the pan. Sprinkle the eggs with the breadcrumbs, chz and salami.

Cook the egg just until the white starts to set. Flip the eggs over and cook 30 seconds or to desired doneness. Flip back over and serve golden crust side up on a plate.

Dinner version:

Cook a casserole dish of pork chops to 90% done. Crack an egg on top of each chop. Sprinkle the above breadcrumb mixture all over the eggs. Place back in oven for 5 minutes or until eggs are cooked to desired doneness. Remove from oven and sprinkle with arugula. Serve with a squeeze of lemon. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

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Grove in San Francisco's Breakfast Dishes

Come with me for a quick tour of The Grove to see where I am cooking when I am not in my home kitchen. The Grove is like a day-spa for eggs! Check it out and have a great day!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

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Hard Boiled Egg Salad With Jeffrey Saad

Are you ready for a completely new egg salad? This dish is like 4 perfectly cooked hard-boiled eggs fell into a medley of fresh beans. Great crunch, creamy eggs, a touch of “heat” from the red onion and a simple dressing of lemon and olive oil.

4 large hard-boiled eggs

4 oz. hericot vert or green beans of choice

½ cup of fava beans or beans of choice

¼ of a small red onion, sliced very thin

1 TB thyme leaves (fresh or dry)

2 TB lemon juice (or to taste)

2 TB olive oil (or to taste)

Pinch of salt

Bring a small pot of water to boil.

Drop the beans in (one type at a time) and boil for about 3 minutes or until beans are tender but still firm and hold their shape. Remove from water and rinse under cold water until the beans are cool. (you can use an ice bath if you prefer). Pat dry and set aside. Repeat with each bean type you chose.

Place all the beans in a bowl. Roughly chop the egg and add to bowl. Add the red onion, thyme, lemon juice, olive oil and salt. Mix and taste. Adjust to suit your taste. Eat or cover and keep in refrigerator for up to 24 hours. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

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A Quick Microwaved Scrambled Eggs With Jeffrey Saad

Only the egg could make something taste this good in less than two minutes in the microwave! Although I don’t cook much in the microwave eggs are a no-brainer. I love the way they puff up like a soufflé and then sink down into the perfect fluffy scramble. There is no limit to the variations of fillings and toppings you can enjoy.

2 large eggs

2 TB water

pinch salt

tsp. butter

2 tsp. herbs de Provence (or herb/spice of choice)

1 large slice of ham

2 TB grated cheese of choice

Whisk the eggs, water and salt in a bowl.

Rub a microwave safe ramekin or bowl with the butter.

Sprinkle with the herbs de Provence

Lay the ham into the bottom of the ramekin and up the sides.

Pour the egg mixture in.

Microwave for 30 seconds, stir, and microwave another 45 seconds.

Remove and sprinkle with cheese.

Enjoy with a slice of toast.

You can also do this in a coffee mug. Butter is optional. Microwave time will vary depending on the power of your microwave. Enjoy!

Want more great egg recipes? Check out www.incredibleegg.org and click on recipes and more.

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

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Golden, crispy edges, rich creamy center, huge zucchini flavor made earthy and peppery as well as bright yellow from the turmeric and egg yolk. These are a 10-minute homerun! Enjoy

Makes 10, 3” griddlecakes

2 Medium size green zucchini

¾ tsp. turmeric

½ tsp. salt

3 Lg eggs

¼ C. all-purpose flour

Cut the ends off the zucchini and discard. Cut ea. zucchini lengthwise into 3 pieces.

Place a steamer on the stove with about 2” of water in the bottom. Bring to a boil. Lay the zucchini slices in the steamer (don’t worry if they overlap a little) and cook for about 6 minutes until completely soft. Transfer zucchini to a medium mixing bowl (shake off excess water).

Add the turmeric and salt and mash to a pas...

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Jeffrey Saad Making Garlic, Black pepper and Parmesan Fried Egg

This is one of my favorite simple pasta dishes transformed into a delicious egg dish.

Per egg:

2 TB extra virgin olive oil

2 cloves garlic, finely chopped

½ tsp. ground black pepper

1 pinch of chile flakes

1 TB grated Parmesan cheese

Place a non-stick pan with the olive oil over medium heat.

Once hot add the garlic and the egg.

Sprinkle the black pepper and chile flakes over the top.

As soon as the egg white is set carefully flip the egg.

Cook for 30 seconds or to desired doneness. Turn off the heat.

Sprinkle the Parmesan over the top.

Place the egg and about half of the oil “sauce” onto a slice of toast. Enjoy!

Variation: Add 1 TB of heavy cream and a garnish of chopped Italian parsley.

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

YouTube

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Griddle Omelet With Vegetables With Jeffrey Saad

Like so many things in life the joy comes from the way you do something as much as from what you do. The omelet is no exception. Check out the video and enjoy!

Per omelet

2 Large Eggs

Pinch of salt

2 TB canola oil

1/3 C Chopped mushrooms

¼ C Asparagus chopped into ½” pieces

Salt to taste

1/3 C. Grated Gruyere cheese or cheese of choice.

Heat a griddle over medium to medium low heat until evenly hot.

Whisk eggs with the pinch of salt (no water in this recipe) Set aside.

Place a little of the canola oil on one side of the griddle. Add the chopped veggies and season with salt (and herbs or spices of choice if desired). Allow to cook for 2 minutes.

Using a pancake spatula rub the griddle with a little more of the canola oil to create a non-stick surface. Pour the whisked eggs onto the griddle in a manner to create one thin layer of egg like a crepe.

Allow the egg to set. Once fully cooked but still shinny spread the cheese out evenly across the egg. Sprinkle the roasted veggies across the cheese. Fold the egg over the filings and then flip the omelet onto a plate. Enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

Read more