What does one do with 5 quarts of left over chili from taste tests? Make chili and egg quesadilla's for breakfast (of course).  This was sure to be a "Hungry Man's" breakfast and it did not disappoint. Beef Chili, Scrambled Eggs, Grated Jack Cheese, a bit of fresh Salsa, Whole Wheat Tortillas, and then topped with Cholula. Check out the production process below... and look at that Cholula spiral! Oh My!

Egg salad is a lunch I haven't had in at least 5 years, maybe more like 10. I'm not really sure why as I love eggs, I love mayo even more, and lunch options typically suck so you'd think I'd make this a standard lunchtime meal! Well, my wife made some egg salad the other day, and after telling me what she did i made it the following day. This is truly outstanding, the secret is the pickles! 

Ingredients:

• 5 hard boiled eggs, peeled and chopped into pieces sized as you'd like to eat in a sandwich
• 1/4 cup mayonnaise
• 1/4 cup chopped pickles (we used this fridge pickles recipe) but any good dill pickle would work
• Salt and pepper to taste
• 4-6 slices of fresh sliced bread (this makes two big sandwiches, or three more reasonably sized sandwiches)

Process:

• Mix it all up and spoon onto your bread. Simple! 

Man, this was a deliciously simple lunch: Poached egg, canadian bacon, blue cheese, over arugula with a mustard/red wine vinegar/olive oil dressing.

By the way, Neuskie's Canadian bacon is really teriffic. Best I've ever had.

When lori, the boys, and I went to Kinderhook Farm last week, we picked up a dozen eggs and i was very excited to make some poached eggs. They are so easy to make, but I struggled for years with all these contraptions from catalogs hawking useless crap. Then a couple years ago i watched a Jacque Pepin show on PBS which was dedicated to making eggs of just about every kind. And I've adopted his poached egg process for myself ever since. 

Bring 2 inches of water to a soft boil in a sauté pan (medium/medium high heat). Add a tablespoon white vinegar and mix around. Crack an egg over a bowl (but keep the egg in the shell), and softly open the shell over the boiling water to ease it in. I then make a note of the clock as I want to cook this for 3 minutes. When i'm cooking multiple eggs, I always start at "12 O'Clock" and move clockwise around so i remember in which order to take them out). At about 2.5 minutes i use a soup spoon to gently tip each egg over to seal in the yolk. I then remove each egg with a slotted spoon. Perfect, every time.

The eggs from Kinderhook were very good. Much bigger yolks than I'm used to, which is the best part of eating a poached egg over some toast. We had ours with some salt and pepper and fresh chives. And of course bacon... i've gone meat-free for breakfast during the week for a few months now and am loving it, but on the weekends I want some good old country bacon. You can't take bacon out of the man. Or something like that. Anyway, great breakfast!

A salsa & black bean egg breakfast is one of my favorites, and this morning Lori was thankfully motivated to cook up this delicious version. Feels so good to use fresh leftovers from the night before, especially when it's turned into something totally unique and doesn't taste like a shrimp taco!

Lori made this breakfast this morning. That's my tridux bread, with a hole cut in it, toasted in a cast iron skillet for a minute, cracked an egg in the hole, keep cookin for a minute, flip, cook for another minute and serve with chopped parsley on top. Plus a piece of that Applegate Sunday bacon which is perhaps the best bacon out there. Kicks nueskie's ass if you ask this new englander... Er new yorker. Awesome breakfast!