Sunday Egg Bake

Egg Bake 1This egg bake is simple enough for pint-size cooks to prepare, but makes an elegant Sunday breakfast. It’s also a great way to use up leftover bread cubes after making fondue!

Ingredients (Serves 4)

3 cups day old bread, cubed

4 eggs, lightly beaten Continue reading

Omelette à la Leftovers (or, “How to Feed a Teenager!”)

picture422Teenagers are curious creatures, particularly when it comes to their eating habits. My teenager can – quite happily – make short work of a freezer full of frozen pizzas, a storage container full of cookies, or a box of breakfast cereal. Any unattended carbohydrates are fair game for after school snacks! However, when I suggest heating leftovers from the mysterious rectangle in the kitchen known as a refrigerator, the look which comes my way makes me wonder if I have suddenly sprouted a unicorn horn in the middle of my forehead. I’m not suggesting foraging through the compost bin, for goodness’ sake, but apparently reheating last night’s roasted vegetables has the same lack of appeal.

Enter omelettes. Happy was the day I discovered that my teenager loves omelettes… and can prepare them independently! Something about being able to get creative with ingredient and seasoning combinations appeals. And how wonderful… eggs are a whole lot less expensive than frozen pizzas!

My teenager took these photos, and seemed pleased that I wanted to include a soon-to-be-famous “after school omelette” on Crowded Earth Kitchen. Share this with the teenagers (or other budding cooks) in your life, to encourage healthy and economical food choices.

picture416Ingredients (Makes 1 omelette)

2 eggs

1 teaspoon butter

1/2 cup diced leftovers (any combination of cooked vegetables and/or meat)

1 tablespoon shredded cheddar cheese (optional)

picture417pinch of cumin*

pinch of chili powder*

1 tablespoon of salsa or diced leftovers for garnish

[*Seasonings are subjective. If you don’t like cumin and chili powder, try a pinch of seasoned salt, or just plain old salt and picture418pepper.]


Step 1) Melt butter in a medium, nonstick pan over medium heat. It’s important to use a nonstick pan when making omelettes!

Step 2) Beat eggs in a small bowl and pour into pan. Shake the pan back and forth over the heat, gently, until the bottom of the egg has “set” (is cooked and solid). It’s OK of the top of the egg is still a little runny.

Step 3) Season the surface of the egg and sprinkle leftover veggies and/or meat onto the egg. Top with cheese.

Step 4) Use a flexible spatula to fold the omelette into thirds, so that the veggies and/or meat, as well as the cheese, are hidden inside.

Step 5) Use the spatula to help slide the omelette out of the pan and onto a plate. Garnish and serve immediately!


Tye Dyed Easter Eggs


Tye Dyed Easter Eggs are original, colorful, simple, and fun – what’s not to love? Pick up a dozen eggs, find the food coloring that’s lurking in the back of your pantry, and let’s get started!

WIN_20150330_091719Ingredients and Supplies

1 dozen eggs

food coloring (4 drops per color)

vinegar (1 teaspoon per color)

thin rubber bands


Step 1) Carefully place eggs in a large skillet and cover with water. Bring water to a boil, reduce heat, and simmer for 20 minutes. Remove eggs from water and immediately place in refrigerator to cool.

WIN_20150330_105806Step 2) Wrap each egg in several rubber bands (not too tight, or the eggs will break!).

Step 3) For each desired color, combine 4 drops of food coloring and 1 teaspoon vinegar. Medicine cups work well for this.

Step 4) Using a small art brush, paint each color within the boundaries of the rubber bands. Use color sparingly (don’t soak the WIN_20150330_110857brush) for best results.

Step 5) Allow eggs to dry before removing rubber bands.

Ginger Crackle Eggs

picture1123Hard cooked eggs make for a quick and easy, high protein breakfast.  Ginger Crackle Eggs are hard cooked, then infused with subtle flavor and caramel colored, fernlike patterns from ginger flavored rooibos tea.  These eggs are delicious on their own, and make a fun addition to summer salads.  Enjoy!

picture1116Ingredients (makes 2 eggs; double as needed)

2 eggs

1 tablespoon loose rooibos tea

2 thin slices fresh ginger

1 tablespoon sugar

1 1/2 cups water


Step 1) Bake eggs in 325 degree oven for 30 minutes.  Setting eggs in mini muffin tins and placing the tins in the oven works well.

Step 2) After 30 minutes, remove eggs from oven and place in a bowl of ice water for 10 minutes.

Step 3) Meanwhile, bring 1 1/2 cups water to a boil, and steep tea with ginger and sugar for 5 minutes.

Step 4) After eggs have cooled, gently roll them on a flat surface to “crackle” the shells.

Step 5) Place hard cooked eggs with crackled shells in the steeped tea.  Let soak for 10 minutes.

Step 6) Remove eggs from tea, peel carefully, and enjoy!

All Natural Easter Eggs

picture551 (2)

Hop.  Hop.  Hippity Hop!  That bunny will be here in just a few days, and wouldn’t it be fun if he arrived with a basket of all natural, beautifully dyed Easter eggs?  This spring, let’s leave those artificial dye pellets in all of their excess packaging at the market, and opt for coloring eggs with a few simple kitchen ingredients instead.  It’s safe, economical, and fun!

picture532Ingredients (makes 18 hard boiled Easter eggs)

18 eggs

water (1 cup per dye color, plus water for cooking eggs)

vinegar (1 tablespoon per color)

picture550 (2)1 cup coffee (for chocolate brown color)

1/2 cup shredded purple cabbage (for robin’s egg blue color)

1 tablespoon ground paprika (for caramel color)

2 tablespoons dill seed (for pale yellow color)

picture5481 red beet (for gray color)

Other ideas (not shown):

1/2 cup shredded spinach (for pastel green color)

1 tablespoon ground turmeric (for gold color)


Step 1) Place eggs gently in a single layer in a large pan, and cover completely with water.

Step 2) Bring pan to a gentle simmer and cover.  Cook eggs at a gentle simmer for 15 minutes.  Remove eggs from water.

picture547Step 3) For chocolate brown eggs:  Add 1 tablespoon of vinegar to 1 cup of cold coffee in a 2-cup container.  Add up to three eggs (double the vinegar and coffee if you wish to color more than three eggs using coffee).

Step 4) For blue eggs: Bring shredded cabbage and 1 cup of water to a boil.  Drain picture545liquid into a 2-cup container.  Add 1 tablespoon vinegar and up to three eggs.  Note:  adding vinegar to your cabbage water will turn the water pink.  Your eggs will still turn out blue.  Ah, the marvels of chemistry!  Note:  follow this same procedure using spinach instead of cabbage, if you’d like to make pastel green eggs.

Step 3) For gray eggs:  Peel one red beet.  Bring the peels and 1 cup of water to a boil.  Drain liquid into a 2-cup container.  Add 1 tablespoon vinegar and up to three eggs.

Step 4) For yellow eggs:  Lightly crush dill seed with a mortar and pestle, a meat tenderizer, or 1 -2 seconds in a grinder.   Add to 1 cup of water and bring to a boil.  Boil for 5 minutes before draining liquid into a 2-cup container.  Add 1 tablespoon vinegar and up to three eggs.

Step 5) For caramel colored eggs:  Boil 1 cup of water with paprika.  Filter through a coffee filter into a 2-cup container.  Add 1 tablespoon vinegar and up to three eggs.  Follow this same procedure if you plan to try using turmeric.

Step 6) For all colors:  Place your 2-cup containers of all natural dye and hard boiled eggs in the refrigerator.  Allow eggs to soak in dye at least overnight; 24 hours is best.  Remove eggs from dye and allow to air dry on a paper towel.  Dyed eggs will have a matte finish.  If you’d prefer shiny eggs, carefully rub them with a tiny bit of vegetable oil.