Spring Breakfast Eggs and Good News

Followers, I apologize for the lack of blog post the past month – time is running and unfortunately someone decided only to give the day 24 hours. We are in the process of packing down our entire life to move, and not just a few miles but from one continent to another 😀

As I’ve probably mentioned in other posts, I fell in love with the States when Chris brought me to Atlanta back in 2009. We had only been outside the airport for a moment we I said: “this feels like home”, and now  4.5 year later it is going to be my home 😀
I am overwhelmed with happiness that a year long dream became a plan, and that plan finally seems to be reality within the next 5 weeks.

Relocating from one continent to another also means that we are trying to sell as many as our things as possible, so that only few things will have to be shipped. As we also sell our kitchen tools, we will run into some trouble when cooking, so for the next month or two (until we have found something to live in, and bought some kitchen tools) the blog post will be rather simple, contain restaurant review from Atlanta, New York and Austin (TX), and so on….

For those of our followers that live in the US, we would be happy to receive restaurant recommendations, good advice on where to go and where not go – actually we’ll take any good advice at the moment, and will probably also ask many many questions 🙂

And now to the actual content of this post – my favorite breakfast Spring Breakfast Eggs. I make these eggs quite often as they are quick and easy, contain few ingredients and tastes delicious – what more can one ask for?

 

Ingredients (4 servings)

8 large eggs

1/4 cup cream

1/4 cup aged cheddar cheese, shredded

Salt & pepper

1 tbsp. butter

Herbs for garnish (I’ve used chives, watercress, pee shoots, red window box wood sorrel and nasturtium but choose your favorites).

 

Whisk the eggs together in a mixing bowl. Melt the butter at medium heat in a frying pan. Add the eggs and stir once in a while to mix. Add cream and shredded cheddar just before you think that your eggs are done, mix to combine and season with salt and pepper.
Turn off the heat and stir until the cheese is melted and the cream is incorporated into the eggs.

Transfer the scrambled egg to a plate and garnish with lots of fresh herbs – I prefer to use seasonal herbs, but choose your favorite (my own favorites are chives, cilantro and pee shoots) 🙂

Serve for sunday brunch with your loved once or make it after a trip to the gym (if you’re like me – “I believe in Fitness” – you can bring the eggs to the gym, to eat within the first 30 minutes after finishing workout).

These eggs is perfect for brunch together with these orange pancakes  and a glass of sweet and colorful carrot and clementine juice.

Spring Eggs

Bon Appétit!

Ingredients (4 servings)

8 large eggs

0.6 dl cream

0.6 dl aged cheddar cheese, shredded

Salt & pepper

1 tbsp. butter

Herbs for garnish (I’ve used chives, watercress, pee shoots, red window box wood sorrel and nasturtium but choose your favorites).

 

Sweet and colorful Carrot and Clementine Juice

As you might have guest I have a juice period 😀 I make juice of whatever fruit or vegetable we have in the fridge and until now they have all turned out to be delicious!! One of the more untraditional juices I have made recently is my green vitamin bomb with kale, pineapple and ginger. It might sounds strange, but I promise that it tastes wonderful and has a pretty grass-green color.
Not all my juice recipes has been documented – yet – as I make it as often as possible and not always has the time to take pictures. Even though I make juice several times each week I still haven’t made no. 1 juice on my to-do juice-list: beet root juice! And the only reason for this is, that I don’t have any latex gloves at the moment and as I use my hands to squeeze the juice they will get all purple for several days to come…

Well, as with all our other recipes I hope that you will enjoy this one and feel free to leave an comment with your thoughts and/or suggestions 🙂

 

Ingredients (4 cups)

10 large clementines

4 large carrots

2 large apples

 

Peel the clementines and remove the core from the apple and cut it into smaller cubes. Wash the carrots and cut the top end off before slicing it into smaller pieces. I prefer to keep the skin on carrot as it contains a lot of vitamins, but make sure that you have washed all the dirt off – otherwise I’ll recommend that you peel it.

Carrot and Orange Juice 1_Fotor_Collage

Add all the fruit and carrot pieces in a blender and blend at medium speed for 4-5 minutes. Pour the mixture into a tea towel covered bowl and gather the corners of the tea towel. Use both hands to twist the tea towel around and squeeze all the juice out of the mixture. You will end up will approximately a little less than 1 cup of dry fruit/vegetable waste.Carrot and Orange Juice 2_Fotor_CollageServe immediately with a few ice cubes or fridge for while until cold. The freshly squeezed juice can stored in the fridge for up to 48 hours.

Carrot and Orange Juice 6Bon Appétit!

 

Clementine and Orange Juice – true sunshine

I don’t know about you, but I really need to experience some sunshine very soon! The Danish winter weather has been so wired this season – it has been like a yearlong autumn with rain, storms and grey skies and it is not until recently that we have gotten a bit of snow. Actually some one told me the other day that we have only had 10 hours of sunshine in January… WTF ….!!! No wonder that I miss the sun and all it brings (including the important D-vitamines).
Well, if the sunshine won’t come to me and I don’t have time to vacationing right now, I will have to ‘settle’ with this PERFECT clementine and orange juice. It has a strong and still mild taste of summer and sunshine.

 

Ingredients (4-5 cups)

8 small clementines

2 large oranges

2 large apples

 

Peel clementines and oranges. I use a knife, but if you want to get as much out of the fruits as possible you can peel it using you fingers instead. Then remove the core of the apple and chop it.

Orange and Clementine Juice 1_Fotor_Collage

Place all the fruit in a blend and blend until smooth – it takes approximately 3-4 minutes at medium speed. Cover a mixing bowl with a tea towel and pour the blended fruits in the bowl. Assemble the towel and squeeze with both hands until all the juice is in the bowl and all you have left is the dry fruit meat. Orange and Clementine Juice 2_Fotor_Collage

Serve the freshly squeezed juice immediately with a few ice cubes or place it in the fridge to cool down before you serve it. I make it just before serving and even though I always store my fruit in the fridge, the end product still needs cooled down so I use ice cubes. Orange and Clementine Juice 9

Bon Appétit!