Fancy Sunny Side Up Eggs!

Hello again, beautiful reader.

This dish is called; sunny side up baked eggs, yellow eyes and green face, wait, I really don’t know what this dish is called.

If you look closely to the picture above, you are going to see….. (seriously who do you think you were gonna see?)

I stole this recipe mainly from Sarah Carey, the awesome kitchen rockstar redhead from Everyday Food for Martha Stewart. Then I saw this cool website Closet Cooking. Turns out, this dish actually has a name; it’s called “Mexican baked eggs”. They put a lot of spices and chilies in there, cheese too, but unfortunately in my household, my family does not consume red hot chili pepper as I’d always hope they would. So this is basically friendly for all taste buds.

If you don’t like eggs I don’t think this is for you, because the main ingredient in this dish is eggs, wait.. you know that. My family loves eggs, we eat a lot of eggs that sometimes I think we’re gonna turn into chicken, wait.. that sounds wrong, chicken don’t eat eggs! Anyway, what was I saying? Yes, eggs.

This recipe is so simple and so delicious and it works perfectly for a breakfast, or even lunch or dinner! Mind you the huge benefits for starting the day with such nutritious breakfast. (the spinach and mushrooms and eggs and beans and all)

You’re gonna need to preheat the oven before you start prepping

Serving: 2 (1 egg for each, yes?)

Ingredients:

2 eggs

4-5 green onion sticks, sliced (chives)

½ a can of red kidney beans, rinsed and drained

½ cup of pressed frozen spinach (again, frozen for oven use, leave the fresh spinach for salads)

3 large fresh mushrooms, sliced (enough to cover the bottom base of the dish)

Olive oil

Salt and pepper

Oregano or dried basil leaves

Grated parmesan, mozzarella, cheddar cheese or any preferred cheese, the amount is according to your preference

Recipe:

Preheat the oven before you start preparing the ingredients

Drizzle olive oil on a pyrex dish or a griddle, place the mushrooms, spinach, beans, and sprinkle with salt & pepper and oregano

Crack the eggs right in the middle of the dish, apart from each other, sprinkle the cheese, then green onions, salt & pepper and oregano again over the eggs

Bake until egg whites are not transparent and the cheese is melted.

I added sticks of cheddar

TA DAA, it is THAT simple.

ENJOY!

Love always, c00kwithme.

just in case 😉

Double Chocolate Oat Flour Pancakes

Hello there, pretty reader, my name is Maryam and I like cooking. No wait, I LOVE cooking. Very nice to meet you, or so to speak.

I will introduce myself in more details later. What you need to know -for now! – is that I’ve been creating and recreating recipes since as long as I can remember. I follow a somewhat personal twist on any recipe I find, gotta have fun with it right? 😉

So anyway, I saw a picture a while ago for this gorgeous mouthwatering double chocolaty layered pancake. Got the craving instantly and I decided to do my twist on it since I’m a self-certified chocoholic. I stole (as Austin Kleon would say) this recipe from Double Chocolate Chip Pancakes by Yummy

Now, you might think that this is too sweet or too heavy or too unorthodox to be consuming something so tempting at once. Trust me, it depends on how much sugar and chocolate you add to it! I like mine not so sweet but rich in chocolate. Specially with fresh brewed coffee.. Mmm mmm ❤

DOUBLE CHOCOLATE OAT FLOUR PANCAKES

• 1 ½ cups of buttermilk
• 1 ½ cups of oat flour (put the same amount of rolled white oats -Quaker works perfectly- in the processor and BAM you got oat flour!)
• 3 eggs
• 3 tablespoons coconut oil (you can also use vegetable oil, canola oil, melted butter)
• ¾ teaspoon salt
• 2 teaspoon baking powder
• 3 tablespoons brown sugar -white sugar works too (you can add more if you want it sweeter)
• ¼ cup of cocoa powder (use the baking unsweetened one not the instant cocoa drink powder)
• 1 cup chocolate chips
• ½ teaspoon of vanilla extract

1. Combine the dry ingredients first, oat flour, brown sugar, cocoa powder, salt and baking powder. Whisk them till they’re well mixed. In another bowl; mix the eggs and buttermilk until they’re nice and bubbly, add oil and vanilla, then pour the dry mix over the eggs mix. Now you wanna mix them nice and slow and do NOT over mix it or the pancakes won’t come out as soft. I count to 20 on each circle I make with a wooden spoon or a spatula. Don’t worry if they look a little crumbly, that’s the oats being oats.

I used semi-sweet chocolate chips, but I think any kind of chocolate chips would work!

2. After you’re done, add the chocolate chips and slowly fold them in.

3. Plug in the griddle or heat the pan, whichever way you make the pancakes. I use the electric griddle, it’s very old and it heats very fast which burns stuff if I didn’t keep an eye on it. You have to be careful with these because they contain chocolate chips and you wanna watch out not to burn them.

Scoop a full ¼ cup with the mixture and pour in on the pancake griddle, leave them until you see bubbles then turn to the other side.

4. Pour some warm maple syrup, drop some chocolate chips, or even go crazy with a whipped cream can!

ENJOY, I know you will.

Xoxo!

Special thanks to my awesome godsend cousin Sam, she took these photos that did nothing but justice to the chocolaty pancakes!