Tag: eggs

DEVILED EGGS-The Southern Lady Cooks
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This Deviled Eggs Recipe is one of our favorites and it’s also very versatile. We love to add to it, or just serve it the way it’s written.

If you love deviled eggs, you MUST try these delicious Pimento Cheese Deviled Eggs. My family loves them and they have wonderful reviews.

❤️WHY WE LOVE THIS RECIPE

We love how versatile this recipe is and you an add what you love to it. We added bacon bits to these and a little greenery but you don’t have to. This is a great basic recipe for deviled eggs. Some people love to add a green olive to them, it’s all a personal choice, but this is a wonderful base recipe.

🍴KEY INGREDIENTS
- Eggs
- Sweet pickle relish
- Mayonnaise
- Yellow mustard
- Pepper
- Salt
- Sugar
- Paprika (To sprinkle on top)
SWAPS

If you love dill instead of sweet relish, then, by all means, switch that out. Add bacon to the top, an olive, use a different mustard (honey mustard is great), you can easily make this recipe your own.

🍽️HOW TO MAKE

These are not hard to make and the longest part of the process is boiling the eggs and peeling them.

COOKING STEPS

Step 1
Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling! Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water. Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time. Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.

Step 2
Once peeled, slice the eggs lengthwise and scoop out the center yolks. In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika. Add bacon bits and parsley if you desire.

⭐TIP

If you are not a fan of vinegar, you can easily use pickle juice. We like to really fill our eggs with the mixture as you can see! You can use less in each egg if you like.

SERVE THIS WITH

Deviled Eggs are a classic side dish and are served at most holidays! We love them for Easter and you may want to check out these wonderful Easter Recipes.

RECIPE VARIATIONS

If you are a fan of Deviled Eggs, you will also love these delicious recipes:
Deviled Egg Macaroni Salad – This dish is always a hit and wonderful for any potluck! Video included with this recipe.

Egg Salad – This is always a great way to enjoy eggs, and super versatile! Add this to your menu list. Great for a sandwich or on Ritz crackers.

Instant Pot Boiled Eggs – Quick way on how to make eggs in the instant pot!
❓FREQUENTLY ASKED QUESTIONS

Can you make these in advance?

Yes, but we find it best to boil the eggs and then make the deviled eggs the day of.

Why do you use vinegar?

It gives a little bit of acid to the mixture and balances the flavor.

STORING

Best to store in a single layer or in an designated egg carrier. Sometimes the eggs will sweat, so you can put a paper towel on the bottom.

💕MORE POPULAR RECIPES TO ENJOY

Fried Potato Cakes

These potato cakes are a wonderful appetizer. Great way to enjoy leftover mashed potatoes.

Dill Pickle Cheese Ball

If you love pickles you will love this cheese ball. It’s so easy to make and a great appetizer.

SERVING SIZE

These make about 6 servings, since everyone has at least 2. So you can plan accordingly!
Deviled Eggs Recipe

Anne Walkup

These Deviled Eggs are always a hit and a great classic recipe. Deviled Eggs are a wonderful side dish for any occasion and you will find them at most holiday meals.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Course Side Dish

Cuisine American

6 eggs boiled and peeled

2 teaspoons sweet pickle relish

2 tablespoons mayonnaise

2 tablespoons yellow mustard

1/8 teaspoon pepper

1/4 teaspoon salt

1/4 teaspoon sugar

Paprika To sprinkle on top

Bring salted water (add about 1 tablespoon salt to water before boiling) to a boil and add eggs. I use a soup ladle to lower the uncooked eggs gently into the boiling water.

Boil eggs on medium heat and boil one minute per egg. A dozen eggs takes twelve minutes boiling time.

Remove pot from stove and put under running cold water. Peel immediately holding the egg under the cold water for smooth, peeled eggs.

Once peeled, slice the eggs lengthwise and scoop out the center yolks

In a bowl combine egg yolks with ingredients and mash with a fork. Spoon filling into halves. Sprinkle eggs with paprika.

Contrary to what many people say, I think adding the eggs to boiling, salted water, makes them easier to peel. Always have eggs at room temperature before boiling.
You can top these eggs with bacon, olives, parsley, dill, etc. You can also just enjoy them the way the recipe is written. We added a few toppings for the photo.

Keyword Deviled Eggs, Deviled Eggs Recipe

Let us know by commenting below!

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Anne Walkup

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January 25, 2024
Deviled Egg Salad – Simply Scratch
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In this flavorful Deviled Egg Salad, hard-boiled eggs are chopped and tossed with dill, chives and chopped pickles in a creamy mayo based dressing. Like egg salad but SO much better. Yields 4 servings.

Sometimes a girl craves a piece of toast piled high with egg salad.

That girl was me over the weekend. So on Monday, after a quick trip to the grocery store, I was in my kitchen whipping up this deviled egg salad in less than 30 minutes. In it, hard-boiled eggs are chopped and tossed with (chopped) dill pickles, fresh dill and chives in a creamy mayo dressing.

This recipe yields 4 servings which makes it great for a small group or for lunches throughout the week.

To Make this Deviled Egg Salad You Will Need:
- eggs – Fresh is best when making hardboiled eggs.
- mayonnaise – Lends richness and creaminess. Use any mayonnaise you prefer.
- yellow mustard – Adds a tart and tangy flavor.
- dill pickles (and juice) – I like Claussen but use one you like.
- chives – Adds a pop of fresh onion flavor.
- dill – Lends a sweet and grassy flavor with notes of celery and parsley.
- kosher salt – Enhances the flavors in this recipe.
- freshly ground black pepper – This will add some subtle bite and flavor.
- smoked paprika – Lends subtle smoky flavor.
Place 8 large eggs in to a medium saucepan and fill cover (by 2-inches) with water.

Cover and bring to a boil. Once boiling, turn off the heat, leaving the covered pot on the burner, and set a timer for 12 minutes.

After the 12 minutes, uncover and use tongs to transfer the eggs to a bowl filled with ice water. Let them cook for 5 minutes or until safe to peel.

Cut each hardboiled egg in half. Place 3 yolks in a large bowl along with 1/4 cup mayonnaise, 2 teaspoons yellow mustard, 1/4 cup diced dill pickles and 2 tablespoons dill pickle liquids.

Stir and mash until combined.

Set this off to the side.

Chop up the remaining eggs to your desired size.

Transfer the chopped hardboiled eggs to the bowl with the dressing and add in 2 tablespoons snipped fresh chives, 1 teaspoon chopped dill, 1/8 teaspoon smoked paprika and kosher salt and freshly ground black pepper to taste.

Mix well to combine.

That’s it!

I like to top toasted bread with the deviled egg salad, some pickled red onion and extra chives and dill. However you can also serve it between soft sandwich bread, with crackers or cut veggies.

What To Serve with Egg Salad?
- raw veggies
- fresh fruit
- potato chips
- crackers
How To store Egg Salad:

Serve the egg salad immediately and refrigerate leftovers is a container with a tight fitting lid.

How Long Will Deviled Egg Salad Last In The Fridge?

If stored properly, it should last up to 4 days.

Click Here For More Egg Salad Recipes!

Enjoy! And if you give this Deviled Egg Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Deviled Egg Salad

In this flavorful Deviled Egg Salad, hard-boiled eggs are chopped and tossed with dill, chives and chopped pickles in a creamy mayo based dressing. Like egg salad but SO much better. Yields 4 servings.

Prep Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

8 large eggs

1/4 cup mayonnaise, use your favorite (I use light mayo)

2 teaspoons yellow mustard

1/4 cup diced dill pickles

2 tablespoons pickle liquids

2 tablespoons snipped fresh chives

1 to 2 teaspoons chopped fresh dill, to taste

kosher salt, to taste (about 1/4 to 1/2 teaspoon)

1/4 teaspoon freshly ground black pepper

1/8 teaspoon smoked paprika

Place eggs in to a medium saucepan and fill cover (by 2-inches) with water. Cover and bring to a boil. Once boiling, turn off the heat and set a timer for 12 minutes. After the 12 minutes, uncover and use tongs to transfer the eggs to a bowl filled with ice water. Let them cook for 5 minutes or until safe to peel.

Cut each hardboiled egg in half. Place 3 yolks in a large bowl along with mayonnaise, yellow mustard, dill pickles and pickle liquids. Stir and gently mash until combined.

Chop up the remaining eggs to your desired size. Transfer to the bowl with the dressing and add in chives, dill, smoked paprika and kosher salt and some freshly ground black pepper to taste.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 133g, Calories: 180kcal, Carbohydrates: 3g, Protein: 13g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 374mg, Sodium: 358mg, Potassium: 164mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 667IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 2mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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January 24, 2024
Schnitzel
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Schnitzel is crispy, crunchy, and delicious.

Thing pork cutlets are tenderized, breaded and fried to a crispy golden brown. They’re quick and easy to make and jam-packed with flavor!

Schnitzel From Scratch is Easy!

So, what is Schnitzel? It is a breaded and fried cutlet, typically made with pork or veal (with veal, it is called Wiener Schnitzel). The name “schnitzel” is derived from the German word for “cut,” and is popular in Germany and eastern Europe.
- This pork Schnitzel recipe is a simple and quick dinner that kids and adults love.
- It’s a simple dinner and we love to serve it with just a fresh lemon wedges and some capers. It can be also be enjoyed smothered with sauces such as a creamy Dijon or a quick mushroom gravy.
- This versatile recipe doesn’t have to be reserved for pork, you can use chicken thighs or breasts to make chicken schnitzel as well.
Ingredients for Schnitzel

Pork – In this recipe I use pork loin pounded into thin cutlets. You can use boneless pork chops like center cut pork chops (which are cut from a pork loin). This would also work with pork tenderloin, although it’s much smaller.

Breading – I use a combination of breadcrumbs. Seasoned crumbs add an even coating while Panko crumbs give this schnitzel recipe a nice crunch.

Oil for frying – When frying, I use vegetable oil as it has a high smoke point. Another good option is peanut oil.

Variations – Try this easy recipe with other meats. Chicken breast can be prepped exactly the same way, as can beef or veal cutlets.

How to Make Schnitzel
1. Pound the pork with a meat tenderizer or rolling pin as described in the recipe below.
2. Dredge in flour, then egg and bread crumbs, pressing the crumbs into the meat to adhere.
3. Fry in vegetable oil, 1-2 minutes per side. Serve hot garnished with parsley, fresh lemon juice, and capers.
Serve schnitzel with German potato salad, homemade egg noodles or Braised Red Cabbage. Fried shnitzel also tastes great with a contrasting cool, sweet, and tangy dish next to it, such as homemade applesauce, a fresh cucumber salad, or citrusy cranberry sauce.

For a richer dish, serve turn this into a Hunter Schnitzel with a creamy mushroom sauce.

Storing Schnitzel

Leftover schnitzel will keep in the refrigerator for 3-4 days or 2-3 months in the freezer. To reheat, panfry in a skillet for 2 to 3 minutes.

Did your family enjoy this schnitzel recipe? If so, leave a comment and a rating below!
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Schnitzel

This schnitzel recipe is made with tender pieces of pork loin coated in a crispy breading.

Prep Time 15 minutes

Cook Time 4 minutes

Total Time 19 minutes

Preheat the oven to 200°F. Add a baking sheet to the oven to keep warm.

If using pork loin, the pork into 4 even slices, approximately 4 oz each – ½ inch thick. Using the textured side of a meat mallet, gently pound the pork to ¼-inch thickness. Season with 1 teaspoon of salt and pepper.

In a shallow bowl, whisk eggs and milk. In a second bowl, combine seasoned bread crumbs and Panko. Add the flour to a plate.

Dip the pork in flour and shake off any excess. Dip into the egg mixture and then into the breadcrumb mixture, pressing to adhere. Place the breaded schnitzel on a baking sheet or large platter.

In a large skillet, heat 1-inch of vegetable oil over medium high-heat to 375°F.

Fry the schnitzel in small batches for about 1-2 minutes per side or until golden brown. Use tongs to transfer the schnitzel to a paper towel-lined plate and immediately sprinkle with kosher salt. Once salted, place the pork on a clean baking pan in the oven to keep warm while preparing the remaining schnitzel.

Serve with parsley, lemon, and capers as garnishes.

To use pork tenderloin: You can use pork tenderloin in this recipe in place of pork loin. Cut 1 lb pork tenderloin into 4 even pieces, turn it upright so it is resting on the cut side, and pound to ¼-inch thickness.
Oil: Peanut oil can be used in place of vegetable oil. Use enough oil so it is 1-inch deep in the skillet – you may need more or less depending on the size of your pan.
To gauge the temperature of the oil, a fresh bread cube should be bubbly and brown once added to the oil.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pork

Cuisine German

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 23, 2024
The Game-Changing $25 Egg Organizer That’ll Save You So Much Fridge Space

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And it takes up zero space.
READ MORE…

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Morgan Pryor

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January 16, 2024
The One Ingredient That Makes My Fried Rice Extraordinary

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James ParkVideo Producer

James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.

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James Park

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January 15, 2024
Pokémon Go ‘Eggs-pedition Access: January’ research steps, and is it worth it?
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“Eggs-pedition Access: January” is a ticketed limited timed event during Pokémon Go season “Timeless Travels”.

For $4.99, it unlocks a Timed Research that will be available until Jan. 31 at 8 p.m. in your local time.

The Timed Research steps, ticket bonuses, as well as whether or not it may be worth it, is discussed below.

What are the ‘Eggs-pedition Access: January’ ticket bonuses?

As well as the Timed Research, the ticket also gives you these bonuses until the end of the January:
- 1 single-use Incubator for your first spin of the day
- Triple XP for your first spin and catch of the day
- Gift opening limit increased to 50 per day (up from 20)
- Gift sending limit increased to 150 per day (up from 100)
- Gift storage limit increased to 40 gifts (up from 20)
‘Eggs-pedition Access: January’ Timed Research quest steps

You have until the end of the month to complete the following Timed Research:

Step 1 of 4
- Catch 30 Pokémon (2,500 XP)
- Catch 15 different species of Pokémon (2,500 XP)
- Transfer 20 Pokémon (2,500 XP)
Rewards: 2,500 XP

Step 2 of 4
- Use 25 berries to help catch Pokémon (2,500 Stardust)
- Send 5 gifts to friends (2,500 Stardust)
- Hatch 3 eggs (2,500 Stardust)
Rewards: 2,500 Stardust

Step 3 of 4
- Earn 25 hearts with your buddy (5,000 XP)
- Open 5 gifts (5,000 XP)
- Catch 20 water- or flying-type Pokémon (5,000 XP)
Rewards: 5,000 XP

Step 4 of 4
- Make 30 curveball throws (5,000 Stardust)
- Explore 5 km (5,000 Stardust)
- Evolve 10 Pokémon (5,000 Stardust)
Rewards: 5,000 Stardust, Togetic encounter

Is the ‘Eggs-pedition Access: January’ ticket worth it?

If you love hatching eggs, then yes — the ticket is worth it for the incubators alone. If you spin a stop every day, you’ll get 31 single-use Incubators, which means you can hatch 31 eggs. 31 single-use Incubators equal about 10 regular Incubators (which are priced at 150 PokéCoins individually, meaning 1500 PokéCoins for 10 Incubators costs approximately $15) making it a good deal for $4.99. You will have to remember to spin a PokéStop every day to make the most of this deal, though.

Meanwhile, the increases in gift storage, sending and sending is particularly useful for players who routinely trade gifts en masse. Regularly opening gifts and levelling friendship is one of the best ways to get XP in Pokémon Go, so if you want to maximize your gains, then this is well worth factoring into the price of the ticket.

Otherwise, if you are buying this for research alone, it offers just a smattering of Stardust, XP, and a single Togetic (which was found regularly in the wild over the recent December Community Day weekend), which are rewards which you will gain through regular play with little effort.
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Matthew Reynolds

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January 3, 2024
Poland reaches deal with farmers to call off blockade of Ukraine border crossing

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Polish farmers ended a blockade of a Poland-Ukraine border crossing after reaching an agreement with Warsaw that met their demands, defusing a dispute that had become an early test of the new government of Prime Minister Donald Tusk.

Newly appointed Polish Agriculture Minister Czesław Siekierski signed the deal with Polish farmers blockading the Medyka-Shehyni border crossing with Ukraine late Saturday. The protest — which started over a month ago — was called off on December 24 following an agreement with the government, but it resumed on Wednesday amid farmers’ mistrust over the deal.

Farmers accused the new Polish government of failing to defend them against Ukrainian grain imports, but also demanded a series of financial support measures. Saturday’s deal finally implemented those financial demands — which include launching corn production subsidies, maintaining agricultural taxes at 2023 levels and increasing preferential liquidity loans — but didn’t include restrictions on Ukraine imports.

The measures “will be implemented after the legislative process is completed and acceptance by the European Commission is obtained,” the Polish Agriculture Ministry said.

Despite calling off the blockade, protesting farmers said that the “most important” demand now is “to limit the inflow of goods from Ukraine.” EU Agriculture Commissioner Janusz Wojciechowski told Polish media on Friday that he would demand an EU-wide restriction on items like sugar, eggs and poultry from Ukraine.

“These imports are growing in a way that threatens the competitiveness of the EU sector, including Polish poultry and sugar production,” he said. The Polish commissioner has already clashed with other members of the European Commission over full trade liberalization with Ukraine, which the EU executive is expected to recommend as early as next week.

“Ukraine is such a country that they just want to take, take, take, and give nothing back,” Roman Kondrów, one of the protest leaders, told POLITICO by phone on Thursday, warning about the risks of allowing the country to join the EU without restrictions.

In the meantime, Polish truckers are continuing to protest as they want the government to end an EU-Ukraine agreement that liberalized road transport rules in an effort to help the Ukrainian economy, crippled by the Russian invasion.

Underpinning the narratives of both groups are doomsday scenarios about the impact on Poland of Ukraine one day becoming a member of the EU. At a summit in December, EU leaders agreed to open accession talks with Ukraine.

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PAULA ANDRéS

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January 3, 2024
Make Ahead Egg Muffins
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These breakfast Egg Muffins are delicious for morning meal prep!

Protein-packed and deliciously simple, egg muffins are little handheld egg bites filled with our favorite add-ins and cheese.

We make them in batches ahead of time and reheat them throughout the week.

Make Ahead Egg Muffins
- They’re healthy, naturally gluten-free, and low in carbs.
- Egg muffins are a great way to use up any kind of leftovers, including veggies or meats.
- They’re great for meal prep! Make them ahead of time and reheat them in the microwave throughout the week.
- Egg muffin cups are perfect on their own or tucked between a couple of pieces of toast for a quick breakfast sandwich.
Ingredients in Egg Muffins

They’re so versatile; you can add almost anything to them and try new flavors every time!

Eggs – Use large whole eggs. You can also use half egg whites (from a carton) or egg substitute. I season with salt & black pepper, feel free to add other seasonings, herbs, or parsley.

Vegetables – Bell peppers and diced onion add flavor. These muffins are versatile – try mushrooms, broccoli, chopped spinach, or diced tomatoes.

Meat – Ham, sausage, or bacon are great options in these egg muffins. You can use deli ham, leftover ham, or other leftover meat.

Cheese – Sharp cheddar is a great choice for these muffins but you can use almost any kind of cheese. Pepper Jack or Monterey Jack would taste great, too!

How To Make Egg Muffins

These little egg cups are very simple to make and taste almost like mini frittatas.
1. Grease the muffin tin well or use silicone liners.
2. Add the add-ins to the muffin wells and top with beaten egg.
3. Bake until set and enjoy!
Holly’s Quick Tips
- If adding watery veggies like mushrooms, quickly pre-cook them to remove excess moisture.
- Grease your muffin tin well or use silicone or parchment liners, the eggs tend to stick to paper liners.
- Fill the muffin cups about ¾ full. They will puff up and then fall as they cool.
- Run a butter knife along the edges to remove the eggs from the wells.
Storing, Freezing, & Reheating Egg Muffins

Refrigerator: Once baked, egg muffins can be kept in the fridge for up to 5 days.

Freezer: Egg bites can frozen for up to 3 months. Store them in an airtight container or freezer bag.

To Reheat: Microwave thawed egg muffins for 40 to 60 seconds, if heating more than one, you’ll need to increase the time. If reheating from frozen, they’ll need a bit longer, about 60-90 seconds.
Did your family love these Make-Ahead Egg Muffins? Be sure to leave a rating and a comment below!

4.95 from 112 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Make Ahead Egg Muffins

Egg muffins are a delicious and tasty breakfast, naturally low carb, and easy to make ahead of time!

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Preheat the oven to 350°F.

In a medium bowl, whisk eggs, salt, & pepper until well combined.

Spray a muffin pan very well with cooking spray, or line with silicone or parchment liners. Divide the red pepper, onion, ham/bacon/sausage, and cheese over 12 wells.

Pour the egg mixture over the cheese mixture.

Bake for 22-25 minutes or until set.

Let rest 3 minutes. Run a butter knife along the edges to release the muffins and remove them from the muffin tin.

Serve warm or let cool completely and refrigerate or freeze.

Eggs: Muffin tins can vary in size slightly (and it can also depend on how much “add-ins” are added) so you may need a little bit more or less egg, fill the wells about ¾ full or a little bit more. I use 10 eggs to make 12 muffins. They will puff up as they bake and fall a bit after baking.
This recipe can also be made using 6 whole eggs and 1 cup of egg whites.
Additions: Add any kind of leftovers, potatoes, veggies, or meats. If you add extra add-ins, you may need a bit less egg.
If using sausage, cook in a large skillet over medium-high heat until no pink remains.
Reheating: Reheat cooked egg muffins in the microwave for 30-60 seconds or until heated through.

Serving: 1egg muffin | Calories: 128 | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 379mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 1, 2024
This “Chicken Pot Pie” Casserole Is So Good, Your Friends Will Demand the Recipe

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Store-bought biscuits for the win.
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Patty Catalano

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December 30, 2023
Leftover Prime Rib Breakfast Hash (Sheet Pan Hash) – Simply Scratch
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Leftover Prime Rib Breakfast Hash is a sheet pan hash consisting of roasted potatoes, onions and garlic, leftover rime rib and baby spinach. Serve topped with a fried egg and with buttered toast for a deliciously soul-satisfying breakfast.

Got leftover prime rib? Make hash!

After the holidays, I’m always up to my eyeballs in leftover prime rib – which I’m not complaining about, trust me. One of my favorite ways to use leftover prime rib is making a breakfast hash. And the only thing I love more than breakfast hash is making it all on a single sheet pan. That’s right! The whole thing (with the exception of the fried eggs) is made on a single rimmed baking sheet and it couldn’t be any easier.

Potatoes roast with onions, garlic and fresh thyme before tossing with leftover prime rib and spinach. A deliciously satisfying breakfast and great way to use up leftover prime rib.

To Make This Leftover Prime Rib Breakfast Hash You Will Need:
- olive oil spray – Or use ghee oil spray.
- potatoes – I’m using white potatoes but gold, red or russet can be substituted.
- red onion – Yellow onion can be substituted.
- garlic – Adds distinct punchy flavor.
- fresh thyme – Lends an earthy, slightly minty and lemony flavor.
- paprika – Lends color and subtle flavor.
- kosher salt – Enhances the flavors in this recipe.
- olive oil – Lends fat and flavor while aiding in crisping the vegetables while roasting.
- leftover prime rib – Cut into bite-size pieces.
- baby spinach – I don’t usually measure this but about 2 to 3 handfuls.
- black pepper – Adds some subtle bite and flavor.
- eggs – Fried or poached.
- green onions – Lends subtle onion flavor. Optional for serving.
Preheat your oven to 400℉ or 200℃.

Lightly spray a rimmed baking sheet with olive oil. Add the 4 medium diced potatoes to the baking sheet with 1/2 a diced red onion, 2 cloves garlic, 1 teaspoon fresh thyme leaves, 3/4 teaspoon paprika and a couple generous pinches of kosher salt.

Drizzle with 1 tablespoon of olive oil.

Toss well to coat and then spread evenly in the pan. Roast on the middle rack of your oven for 20 minutes, rotating halfway through. This will ensure even cooking.

Once the potatoes are tender, remove the pan and turn the oven to broil. Use oven mitts to carefully move the oven rack to the highest position. Scatter the leftover prime rib over top of the potatoes and onions before sliding under the broiler for 3 to 4 minutes or until the beef starts to brown a little.

Immediately remove the pan and turn off the oven. Season with freshly ground black pepper and add 2 to 3 handfuls of baby spinach to the hash.

Use a spatula to gently toss the spinach in with the hash. Place the pan back into the oven, it should be turned off but still warm, and allow the spinach to wilt.

Meanwhile fry up some eggs.

Remove the sheet pan hash. The spinach should have wilted beautifully.

Toss the potatoes and spinach together one last time before dividing among 4 plates.

Top each plate with a fried egg and sprinkle with green onions. Add a little red pepper flakes too if you so desire.

Break the yolk and let it run over the prime rib breakfast hash.

THIS RECIPE IS AMAZING!

And it’s something I make every year for breakfast. It’s such a cozy breakfast and smells incredible when it’s in the oven.

And toast is a must in order to wipe the bowl clean.

For more Leftover prime rib recipes click here!

Enjoy! And if you give this Leftover Prime Rib Breakfast Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Leftover Prime Rib Breakfast Hash

Leftover Prime Rib Breakfast Hash is a sheet pan hash consisting of roasted potatoes, onions and garlic, leftover rime rib and baby spinach. Serve topped with a fried egg and with buttered toast for a deliciously soul-satisfying breakfast.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

4 medium potatoes, diced into 1-inch pieces

1/2 red onion, diced

2 clove garlic, minced

1 teaspoon fresh thyme

3/4 teaspoon paprika

kosher salt, to taste

1 tablespoon olive oil

8 ounces leftover prime rib, see notes

2 handfuls baby spinach

3 green onions, sliced

freshly ground black pepper, to taste

4 fried eggs, or poached

red pepper flakes, for serving (optional)

Preheat your oven to 400℉ or 200℃.

Lightly spray a rimmed baking sheet with olive oil before adding the diced potatoes, onions, garlic, thyme, paprika, a few generous pinches of kosher salt and drizzle with olive oil. Toss to combine and spread out evenly on the sheet pan. Roast for 20 minutes, rotating the pan halfway through.

Once the potatoes are tender, remove and turn your broiler on high. Use oven mitts to move your oven rack to the highest position.

Add the diced prime rib to the sheet pan and broil for 3 to 4 minutes or until the edges start to caramelize. Watch carefully to avoid burning.

Remove, turn off your oven and top with spinach. Toss and place the pan back into the oven to allow the spinach to wilt.

Meanwhile, fry up the 4 eggs.

Toss the hash one last time and season with freshly ground black pepper before dividing among plates, topping with a fried egg and sliced green onions.

Leftover steak or beef roast can be substituted.

Serving: 1g, Calories: 442kcal, Carbohydrates: 41g, Protein: 18g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 198mg, Sodium: 115mg, Potassium: 1222mg, Fiber: 6g, Sugar: 3g, Vitamin A: 1791IU, Vitamin C: 51mg, Calcium: 84mg, Iron: 4mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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December 26, 2023
The 6-Ingredient Breakfast Casserole I Make Every Christmas

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Make ahead: The casserole can be assembled, covered with aluminum foil, and refrigerated for up to 24 hours before baking. Uncover before baking.

The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325ºF. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.

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Christine Gallary

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December 21, 2023
Easy Buttermilk Pie
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This easy-to-make dessert uses simple ingredients.

Buttermilk pie has a sweet tangy flavor with a custard-like texture and is delicious served chilled or at room temperature.
- Buttermilk pie is very easy pie recipe.
- It uses ingredients you likely have on hand.
- The pie filling is a creamy, velvety custard filling that melts in your mouth!
- This version has a slight lemon flavor from the juice but this recipe can be changed by adding extracts.
What is Buttermilk Pie?

This Buttermilk pie recipe is one of those classic Southern desserts that we can’t get enough of. Similar to chess pie, but made without cornmeal, its sometimes called sugar cream pie.

The texture of buttermilk pie is similar to a thick custard with a slightly caramelized top, it’s so good! I have an old box of vintage recipes loaded with tons of classic desserts and that’s where this recipe came from.

What does buttermilk pie taste like? It has a light vanilla flavor and slight hint of citrus if you use lemon juice.

Ingredients in Buttermilk Pie
- Buttermilk – The base of this pie is buttermilk. You can replace it by making a buttermilk substitute.
- Eggs – Eggs make help the batter to set. Ensure they’re room temperature.
- Butter – Use unsalted butter.
- Sugar – Granulated sugar adds sweetness.
- Flavor – Vanilla extra and lemon juice (freshly squeezed is best) add flavor. You can add a little bit of lemon zest if you’d like.
- Pie Crust – For ease and speed, use a pre-made crust or make this flaky homemade pie crust if time allows. With a store-bought pie crust, it’s ready to go in the oven in under 10 minutes!
How to Make Buttermilk Pie

It’s so easy to make this recipe.
1. Beat eggs until foamy. Add butter, sugar, and flour.
2. Mix in the remaining ingredients until smooth.
3. Pour into a pie crust and bake until golden brown (per the recipe below.)
You’ll know the pie is done when it has a browned caramelized sugar coating with a very slightly “jiggly” center. Insert a toothpick to make sure it comes out clean.

How to Store

Buttermilk pie should be stored in the refrigerator, and it tastes great chilled but can be set out to warm slightly before serving too.

This pie can be frozen. Freeze in double-wrapped slices, or double-wrap and freeze the entire pie. Defrost in the refrigerator overnight and serve warm or chilled with whipped cream or easy caramel sauce.

Sweet Southern Favorites

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4.96 from 47 votes↑ Click stars to rate now!
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Easy Buttermilk Pie

Buttermilk pie is an easy classic dessert made with simple pantry ingredients! The result is a deliciously comforting custard pie with a slightly caramelized topping.

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Preheat oven to 350°F.

Line a 9-inch pie plate with unbaked pie dough.

In a medium bowl, whisk the eggs until foamy. Beat in butter, sugar, and flour until fluffy.

Add the vanilla extract, lemon juice, and nutmeg, along with a small pinch of salt, and mix until smooth.

Pour the batter into the prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean.

Cool completely before serving.

You can use pre-made crust or prepare a Flaky Homemade Pie Crust. If the edges of the crust begin to brown, you can cover them with aluminum foil or a pie shield.

Calories: 400 | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 243mg | Potassium: 83mg | Sugar: 39g | Vitamin A: 495IU | Vitamin C: 0.7mg | Calcium: 51mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Pie

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 19, 2023
These Cheesy Spinach & Artichoke Baked Eggs Taste JUST Like Your Favorite Dip

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Increase the heat to medium-high. Add the spinach and cook until the spinach is wilted and no liquid remains, 2 to 4 minutes. Add the artichokes and cook until warmed through, about 1 minute. Add 8 ounces mascarpone cheese and cook, stirring until fully melted into the spinach mixture. Add 1 cup half-and-half, stir to combine, and simmer for 2 minutes.

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Ben Weiner

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December 15, 2023
Homemade Cinnamon Roll Recipe
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Cinnamon rolls are fluffy and delicious with buttery flavor.

Soft dough is filled with sweet cinnamon sugar, rolled up, and baked to perfection. Top it off with a buttery frosting for the perfect bite!

Enjoy them as a special breakfast treat, a holiday tradition, or a midday pick-me-up. These cinnamon rolls are so delicious, you won’t be disappointed!

We Love These Cinnamon Rolls!

Although they take a bit of time, cinnamon rolls are easy to make so don’t be intimidated by the yeast. As long as your yeast is fresh, these should work out just fine!
- They’re soft, fluffy, and gooey throughout.
- These cinnamon rolls are easy to make, even for beginner bakers!
- They can be made with a stand mixer or kneaded by hand.
- Make them the night before and bake in the morning for a warm, delicious breakfast!
Ingredients for Cinnamon Rolls

Yeast: Active dry yeast is mixed with sugar and warm. If the yeast doesn’t get foamy, it should not be used.

Flour: All-purpose flour or bread flour can be used. I use all-purpose flour since it’s what I usually have on hand.

Butter and eggs: Use unsalted butter and add your own salt. Eggs add flavor and help with the rise, while the butter adds flavor and texture.

Cinnamon Sugar Filling: The filling for these cinnamon buns is a mixture of brown sugar and ground cinnamon. Use either dark or light brown sugar.

How to Make Cinnamon Rolls
Proof the yeast: Combine the yeast with warm water and sugar. The mixture should become foamy.

Make the dough: Warm the milk and butter in a separate bowl. Add the remaining dough ingredients, including the yeast mixture, and knead the dough until smooth.

Let the dough rise: Place it in a warm place for about an hour or until doubled in size.

Add the filling and bake: Roll the dough into a rectangle, spread with softened butter, and sprinkle with cinnamon and sugar. Roll the dough and cut it into individual rolls. Place the rolls in a prepared baking dish and bake them in the oven until they are golden brown.

Enjoy! Once the rolls are done baking, remove them from the oven and let them cool before serving. Don’t forget the cream cheese frosting!

Prepare dough

Let it rise

Spread with butter

Add cinnamon sugar and roll
Cinnamon Roll Pro Tip

You can use a piece of dental floss to cut the cinnamon roll dough into even pieces. This method helps to avoid squishing the soft dough and gives you more precise cuts than a knife. Use unflavored dental floss, as nobody wants minty cinnamon rolls!

Cinnamon Roll Icing

Cream cheese icing is my favorite way to top fluffy cinnamon rolls. This icing needs cream cheese, butter, and powdered sugar with vanilla for flavor. Be sure to let the rolls cool down before adding the frosting, or the butter in the frosting may melt.

If you’d prefer, you can skip the frosting and drizzle with glaze.

Tips for The Best Cinnamon Rolls
- Make sure that all ingredients are at room temperature.
- Check the expiration date on your yeast. Expired yeast can prevent the dough from rising properly. Use this yeast testing method to check your yeast.
- Allow the dough to rise in a warm place and cover it lightly with a kitchen towel.
- You can add chopped pecans, coconut, or raisins to the filling if you like.
- If the rolls are browning too quickly in the oven, cover them loosely with foil to prevent them from getting too dark.
My family has dubbed this the best cinnamon roll recipe, and I love that it can be made ahead of time and refrigerated overnight for an easy breakfast.

Cover the prepared cinnamon rolls in a greased 9×13-inch pan with plastic wrap.

When you’re ready to bake the rolls, remove them from the fridge and remove the plastic wrap. With the oven off, cover the rolls with a towel and place a bowl or pan of very hot water in the oven to allow them to rise.

To bake, remove the rolls from the oven (leave the water in the oven) and preheat the oven to the temperature specified in the recipe.

Bake according to the recipe instructions.

The hot water will help to create steam and keep the rolls soft and fluffy as they bake.
To prepare your cinnamon rolls in advance, follow these steps:

Storing Leftover Rolls

Cinnamon rolls can be stored at room temperature for 2 to 3 days. Keep the frosting separate, (store it in the refrigerator) and add it to each roll as you enjoy them.

You can also freeze cinnamon rolls by wrapping them tightly or storing them in an airtight container. You can even individually freeze the rolls for quick treats. The cream cheese frosting can also be frozen, either on the buns or in a separate container.

More Overnight Breakfasts

Did you enjoy this Homemade Cinnamon Roll recipe? Be sure to leave a rating and a comment below!
4.95 from 214 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Cinnamon Roll Recipe

This recipe makes soft rolls with sticky-sweet cinnamon filling on the inside and loads of cream cheese icing on the outside!

Prep Time 20 minutes

Cook Time 1 hour

Rise Time 1 hour 30 minutes

Total Time 2 hours 50 minutes

Servings 15 cinnamon rolls

Grease a 9×13 pan or baking dish.

Combine the water, yeast, and 1 teaspoon of granulated sugar in a small bowl. Let the mixture sit for 10 minutes or until it becomes foamy.

In a saucepan, combine the milk, butter, remaining granulated sugar, and salt. Heat the mixture to 120-130°F using a thermometer.

Place 2 cups of flour in a stand mixer. Add the eggs, milk mixture, and yeast mixture and mix until combined.

Using a dough hook, add the flour ½ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. Remove the dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic (about 8 minutes).

Place the dough in a greased bowl in a warm place and cover it with a towel for 1 hour or until it has doubled in size.

Roll the dough out into a 15″ x 12″ rectangle. Spread butter on the dough and top it with the brown sugar and cinnamon.

Roll the dough up, starting on the long side. Cut it into 15 pieces and place them in the prepared pan.

Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375°F.

Brush rolls with milk and bake 20-25 minutes.

Frosting

While the rolls are baking, combine frosting ingredients with a mixer until fluffy.

Allow rolls to cool for about 10-15 minutes and spread frosting on warm rolls.

Double check the date on your yeast to ensure it has not expired.
If you do not have a stand mixer, this recipe will still work but will take a little bit of work to get the dough nice and smooth. Mix in as much of the flour as you can with a spoon and then continue mixing it in by hand. Once the dough is not too sticky, place it on the counter with a little bit of flour and knead it until it is smooth and elastic. This will take about 10 minutes.
Bread Machine This dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above.
Cutting the rolls: Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).
To Make Ahead Once prepared, place rolls in a prepared pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.
To bake, remove the rolls from the oven (leave the water in the oven) and preheat the oven to the temperature specified in the recipe. Place the rolls in the oven, close the door, and bake according to the recipe instructions. The hot water will help to create steam and keep the rolls soft and fluffy as they bake.

Calories: 406 | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 257mg | Potassium: 103mg | Fiber: 2g | Sugar: 30g | Vitamin A: 566IU | Calcium: 58mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Breakfast, Dessert, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Breakfast Rolls

Recipe is slightly adapted from this copy cat version originally adapted from Allrecipes.com found here
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Holly Nilsson

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December 11, 2023
The Old-Fashioned Dessert I've Been Making for Over 15 Years

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Baked in a trusty 9×13 pan, my recipe features soft chunks of bread soaked in a rich, just-sweet-enough vanilla custard with a shatteringly crisp, butter-drenched top. This classic bread pudding is the perfect balance of crowd-pleasing treat and easy dessert, with a make-ahead moment if you want to get a head start.

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Kelli Foster

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December 10, 2023
My No-Bake Biscoff Cookie Tiramisu Is All You’ll Want for Christmas This Year

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It’s unreal.
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Miro Uskokovic

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December 10, 2023
Overnight Breakfast Casserole
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This is by far my favorite holiday recipe.

This easy overnight breakfast casserole has lots of bacon and cheese in an easy strata style dish.

It’s perfect for brunch, holiday mornings, or lazy Sundays!

An Easy Overnight Breakfast Casserole

I have a hard time choosing between hashbrowns breakfast casserole and this one which my mom always made for Christmas morning!
- This overnight breakfast casserole recipe preps fast the night before and bakes fresh and delicious in the morning!
- This recipe reheats and freezes well for meals throughout the week.
- Think beyond breakfast; it makes a great lunch or dinner, too.
- Get a jumpstart on holiday meals, this recipe can be prepared up to 4 days ahead of time.
Ingredients in Overnight Breakfast Casserole
- Eggs – Use large eggs or a carton of liquid eggs and any milk.
- Bread – I use white sandwich bread, but you can use any leftover bread, dinner rolls, or hamburger buns!
- Bacon – This casserole tastes best if you cook and drain a pound of bacon but to keep it easy, real bacon bits, pre-cooked bacon, or ham are all great too.
- Vegetables – Bell peppers add flavor but you can add other veggies like cooked onions or mushrooms.
- Cheese – I love sharp cheddar cheese in this breakfast casserole; pre-shredded cheese works just fine in this recipe. You can replace it with Monterey Jack or a cheese blend.
How to Make Overnight Breakfast Casserole
1. For the custard, whisk eggs, milk, and seasonings.
2. Layer the bread and other ingredients in a baking dish.
3. Pour egg mixture over the top, cover, and refrigerate overnight.
4. In the morning, bake (per recipe below) until a knife in the center comes out clean.
Tip for Crispy Topping: Place the casserole under the broiler for about 3 minutes until the topping is golden brown and the cheese is bubbly.

Make Ahead for Best Results

This is a make-ahead breakfast casserole and needs to reset at least 3 hours to let the bread soak up the egg mixture. Once assembled, this casserole can be refrigerated for up to 48 hours before baking.

Freeze the casserole, either cooked or uncooked, for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Short on Time?
- Slice up cooked breakfast sausage links instead of frying bacon.
- Use frozen peppers and/or onions instead of dicing up fresh!
Need to bake it now? Toss the prepared bread cubes with the egg mixture (Step 2) and let it soak while you prepare the rest of the casserole. Then very gently layer half the soaked bread cubes on the bottom of the casserole dish, half the ingredients, more soaked bread cubes, and the remaining half. Bake as directed.

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Did your family love this Overnight Breakfast Casserole? Leave us a rating and a comment below!
4.99 from 72 votes↑ Click stars to rate now!
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Overnight Breakfast Casserole

Delicious overnight breakfast casserole is loaded with bacon, green onions, bell peppers, and cheese!

Prep Time 20 minutes

Cook Time 55 minutes

Chill Time 3 hours

Total Time 4 hours 15 minutes

Author Holly Nilsson

Cube bread and leave it out overnight or place in the oven at 300°F for about 10 minutes to dry slightly. (Do not brown or toast it).

In a large bowl, whisk together eggs, milk, mustard powder, salt, and pepper.

Grease a 9×13 baking dish. Layer half of the bread cubes in the prepared dish. Top with half of the bacon, green onions, red peppers and cheese. Repeat layers one more time.

Pour the egg custard mixture over top of the casserole, ensuring all of the bread is moistened. Cover and refrigerate for at least 3 hours or overnight.

Remove from fridge and let sit at room temperature while preheating the oven to 350°F.

Bake the casserole covered with foil for 45 to 55 minutes or until a knife inserted in the center comes out clean. (If you are baking 2 pans, increase cooking time to 60-80 minutes).

Store leftover breakfast casserole covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through.

Calories: 382 | Carbohydrates: 18g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 137mg | Sodium: 579mg | Potassium: 256mg | Fiber: 1g | Sugar: 5g | Vitamin A: 806IU | Vitamin C: 7mg | Calcium: 392mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Casserole

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 9, 2023
This 4-Ingredient Italian Pasta Is Irresistibly Creamy — Without a Drop of Cream

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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Restaurant-worthy carbonara is easier to make at home than you think. A little patience and a handful of ingredients are all you need to make rich and creamy carbonara. There are innumerable versions of this dish (as well as opinions about what can or cannot be added), but this classic recipe sticks to just the essentials: pasta, eggs, Pecorino Romano, guanciale (cured pork jowl), black pepper, and a little salt. Here’s how you can pull it off in just 30 minutes.

Carbonara is one of several classic Roman pasta dishes that calls for minimal but overlapping ingredients, including Pecorino Romano, black pepper, and cured pork. Unlike pasta alla gricia, amatriciana, or cacio e pepe, carbonara uses eggs to create a rich, silky pasta that’s as perfect at midnight as it is at noon.

Because this recipe has only a few ingredients, each one is critical.

One of the biggest fears in tackling this recipe at home is that you will end up with a jumble of scrambled eggs and noodles. There is no need to let that fear take over. To set yourself up for success, start by tempering the eggs with some hot guanciale drippings and pasta water. When the spaghetti is ready, slowly start pouring the egg mixture into the skillet, pouring into the center over the pasta and not around the edges. Applying a little bit of low heat after the eggs are added, along with vigorous tossing, takes you to creamy carbonara perfection in just a few minutes.

Carbonara is best enjoyed hot and fresh out of the skillet. If you’re cooking for a smaller group, this recipe halves very easily. The cooking times will all be the same; just use a medium skillet (about 10 inches in size) instead of a large skillet.

3 Tips for Making Carbonara

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Melissa Gaman

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December 9, 2023
“Cheeseburger Casserole” is a Weeknight One-Pot Wonder

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It tastes just like Hamburger Helper.
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Christine Gallary

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December 5, 2023
5 Foods To Energize Your Mornings

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Not everyone is a morning person – and a mixed couple can make it difficult. Sleep is imperative to health and wellness. However, some people experience residual grogginess upon waking, even after receiving adequate sleep. This phenomenon is known as sleep inertia, and is particularly common in those with alternative sleep schedules. Luckily, here are 5 foods to energize your mornings and help you day to start off right.

While breakfast has been touted as the most important meal of the day, it is now in dispute. But what is important and data agrees is what you eat which is what makes a key difference. Waiting until your hungry is fine, but supply your body with the materials to build a great day.

Honey

RELATED: What To Keep In Mind When Using Cannabis To Sleep

Honey is a great morning food, very malleable and delicious. Look for honey products which are 100% natural to avoid additives and chemicals. Honey can be added to almost any breakfast meal, helping avoid sugar in oatmeal or yogurt. It’ll also prevent a sugar crash and leave you with a burst of lasting energy.

Salmon

Salmon is a typical breakfast food even if it isn’t the first thing which comes to mind when you first wake up in the morning. It’s a meal packing tons of nutrients and vitamins like B12, which fights off fatigue and boosts your energy naturally. Look for simple, easy, recipes containing salmon, it doesn’t have to be fancy. It’s also important to get the habit of eating savory things for breakfast, since these meals tend to be significantly healthier than the more common and sugary alternative.

Oats

While oats are not the most fun of foods – they’re flakey and taste a little bit like dirt – they are very flexible and can easily transform into something yummy when paired with the right compliments. With some milk, fruits and honey your oats will stop tasting like oats and will transform into a filling dish packed with fiber and antioxidants.

Greek Yogurt

RELATED: 4 Healthy Spring Ingredients To Enjoy This Season

Many experts believe regular yogurt should be replaced with this alternative. This type of food is easy to eat on the go while also packing healthy carbohydrates, fat and protein. If you have a little more time on your hands, you can compliment your greek yogurt with fruits, oats, cereals, and more, resulting in something more filling and delicious.

Eggs

Eggs are the most traditional of breakfast foods for a reason. They’re extremely flexible and are rich in proteins and B vitamins, which are a large influence on your enzymes which in turn will be able to break down your energy much more efficiently.

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Maria Loreto

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December 5, 2023