Today marks the second installment of Glutenvy Girl and I challenging each other to come up with a creation involving the same ingredients. Today, obviously is bacon and eggs. Easy enough, though I suspect there is some skulduggery going on in her camp. You cannot trust a Texan. They still believe that Texas is a country. But it’s all in good fun and it is being had by all, so I’m inclined to overlook it.
Each week we pick two ingredients and create a dish involving these items. This weeks ingredients seem easy, true enough, but there is some measure of deception in simplicity.
I have found that the best practice for breaking a bank vault is trying to open an avocado. Laugh, but I’ve never done it. And as I writhed in the kitchen floor with a knife, crowbar and cursing like a mad sailor I realized that today I accomplished two things. A good arm workout and learning a new skill.
I’ve also found that when Glutenvy Girl and I get in these culinary challenges I go a little insane with it. Believe it or not, this is restraint on my part. Count yourself lucky.
Today’s meal is a breakfast/brunch type meal. Filling but pleasantly so. Totally Gluten-Free, absolutely delicious and pretty easy to make as well.
INSANE VEGETABLE SCRAMBLED EGGS AND BACON BOWLS WITH FRUIT
First the vegetables since they can sit for a bit while you mess with the eggs.
1 Tbsp Coconut Oil
1 Tsp Garlic, Minced
½ Cup Red Bell Pepper Chopped
½ Cup of Fresh Mushrooms Chopped
½ Cup of Onion Chopped
½ Cup of Fresh Asparagus Chopped
1 Cup of Broccoli Chopped
½ Tsp of Oregano
2 Tbsp of Tamari Gluten Free Soy Sauce
Drop the Coconut Oil into the pan and warm it gradually over medium- high heat. Once it is warm drop in the garlic and sauté for approximately 1-2 minutes. Add the onion and pepper and sauté until the onions start to feel tender and then drop in the other vegetables. Continue to stir and for a couple more minutes, until the broccoli begins to wilt a bit. Put in the soy sauce and oregano and stir for 3-5 minutes until they are done to taste. Leave them on very low heat just to keep them warm.
Onto the eggs
½ Cup of Sharp Cheddar Cheese, Grated
½ Cup of Feta Cheese
½ Cup of Heavy Cream
2 Tsp Garlic Powder
½ Tsp Cayenne Pepper
2 Tsp Sea Salt
½ Tsp Cracked Black Pepper
1 Tsp Oregano
2 Tsp Chives
2 Tbsp of Butter
Whisk the eggs and cream together until they are thoroughly mixed. Then add the salt, pepper, cayenne, garlic powder, oregano and cheese and mix thoroughly. Put the butter in a large saucepan and turn to medium and allow the butter to melt. Once melted pour in the egg mixture and stir constantly being careful not to allow any to stick to the pan. As the eggs begin to set up spoon the vegetable mixture into the eggs and combine them while stirring. Then crumble the feta cheese into the eggs and add the chives. Stir to mix completely and remove.
Serve with freshly diced tomatoes on top and voila. My version of vegetable scrambled eggs
I’d honestly thought I had come up with something original but alas, someone beat me to it. Credit where credit due. If you want to find out how to make the bacon bowls there are several places online that have directions detailing the construction of them along with a virtual cornucopia of ideas for what to add to them.
It’s actually fairly easy. Instructions here.
She had a delicious sounding recipe for the filling too. Since I didn’t have any of the ingredients, I went ahead with my original plans and used what I had on hand.
Yes, it sounds weird, but it is in fact delicious. Confirming once again that bacon is truly the sole magical element found on earth. It tastes good with anything. My kids at these like cupcakes and enjoyed them. One family member poured the mixture out, crumbled the bacon into the eggs. And one ate the bacon bowl whole and the fruit later.
What I used is here:
1 Cup Blackberries
1 Cup Raspberries
1 Cup Kiwi
1 Cup Avocado
I mixed this all together and placed it into the bowls, spooned a dollop of homemade whipped cream on them and sprinkled them with parsley. I am kicking myself for not using sour cream, since it would’ve worked better with the sweetness of the berries. Alas, I did what I did, and I would eat it again.