Brown Butter Spaghetti Squash with Fried Egg

This spaghetti squash recipe was even more delicious than the last one! It's a little on the indulgent side but I still think it deserves a spot on this blog. I also think more dishes should be topped with a fried egg.

The original recipe can be viewed here. My version consisted of...
- spaghetti squash
- unsalted butter
- almond slices
- an egg
- parmesan cheese
- nutmeg

How to make it:
1. Prepare your spaghetti squash. Using something sharp, pierce your spaghetti squash all over, and microwave for about 15 minutes. Let stand until cool enough to touch.
2. Once cooled, cut squash in half lengthwise. Remove seeds and fibers, then twist out the strands using a fork.
3. Cook about 1/4 cup of butter with 1/4 cup of almond slices over medium-low heat for about 10 minutes or until butter is nutty-brown. Remove almonds with a slotted spoon and set aside.
4. Fry an egg in the butter, spooning the butter over the yolk until the whites have set but yolk is still runny (or however you like your eggs done). Remove egg from butter and set aside.
5. Toss spaghetti squash in butter with half the almond slices until warm.
6. Transfer spaghetti squash to a plate and sprinkle with the other half of the almond slices, some nutmeg and parmesan cheese, and top with the egg.

Eggs in a Basket

This isn't much of a recipe but it's a fun take on fried eggs and toast! Makes a nice and simple breakfast if you just want something light.

This simple little dish consists of...
- an egg
- sliced bread
- butter/margerine 

How to make it:
1. Using a small knife, carve a large hole out of the center of your bread (too small of a hole will result in messy egg overflow) and lightly butter (or margerine) both sides of the bread.
2. In a frying pan on low-medium heat, lightly toast one side of the bread.
3. Flip your bread so the toasted side is facing up. Carefully crack an egg into the hole in the bread and let fry. If you like your eggs sunny-side up then stop here, or if you like your eggs done over-easy (like I do), continue on to step 4.
4. Gently flip the toast and let sit for just a second or two (any longer and your yolk will over-cook) before flipping back over onto your plate. 

Suggestions to make this even healthier: Try using whole wheat or multi-grain bread, or separate your egg and use only the egg whites!

Eggs Not So Benny

Tonight I felt like having breakfast for dinner and decided to give myself a bit of a challenge- poached eggs instead of fried. But I didn't have the equipment to make hollandaise sauce, so eggs benedict was out. Instead I made myself a bit of a modified version, or as I've decided to call it, "Eggs Not So Benny". Probably healthier without the hollandaise sauce anyway...

A great breakfast, lunch, brunch, dinner, snack, or whatever really. Let's face it, all day breakfast was probably the most brilliant mealtime innovation since sliced bread (which I really don't eat... too boring)! My little creation here consists of...
- crumpet
- egg
- brie cheese
- asparagus
- avocado
- margerine/butter (I like margerine- more spreadable)

How to make it:
1. Toast and butter (or margerine) your crumpet.
2. Poach your egg (I use a poachie, but do it however works best for you).
3. Chop up a few asparagus spears and slice up your brie and avocado.
4. Set your poached egg on the crumpet and top up with brie (preferably while the egg is still hot so it can melt a little), avocado, and asparagus.

Simple, uncomplicated, but delicious (and nutritious)!

Good Start Breaky

I couldn't think of what to call this one so I just went with "Good Start Breaky", because it was definitely a good start to the days I made this! Now I wouldn't recommend this as an every-day kind of breakfast, but it's perfect for those lazy sleep-in weekends where you have some time to experiment. Which is how I came up with it.

What is in it:
- bagel
- margerine
- eggs
- red pepper
- alfalfa sprouts
- goat cheese
- pomegranate arils

How to make it:
Step 1: Cut your bagel in half, toast and butter (or margerine) it.
Step 2: Slice 2 pepper rings approximately half an inch thick. This will prevent your egg from spilling (too much) outside of the ring. I have used red pepper here, but feel free to use your favourite colour instead!
Step 3: Place the rings on a frying pan, let them sit for a minute or so, and then flip.
Step 4: Crack an egg into each pepper ring and fry sunny-side up (or if you're feeling really ambitious, flip them and make them over-easy).
Step 5: Once eggs are finished frying, place on top of bagel halves.
Step 6: Top with alfalfa sprouts, goat cheese and pomegranate arils. Et voila! Enjoy!
Note- If 2 eggs is too much for you, try making just one egg and using the other bagel half to make this into a breakfast sandwich!

Suggestions to make this even healthier: Try using only the egg whites. Here I used a white bagel (baby steps, right?) but a whole-wheat or multi-grain bagel would be a healthier choice.