My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Friday
Jul292011

savory style breakfast

The other morning, while reading blogs, I came to Jessica’s post on caprese baked eggs.  You’ve come to know I’m egg obsessed and just thinking about this delicious recipe had me more than excited to try it out.

I gathered the necessary ingredients, plus a few extras.

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Farm fresh, local, organic eggs.

Nothing beats them. 

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Instead of ramekins, I used mini soup crocks.  Either will work just fine.  There is definitely room for two eggs in the mini soup crocks, but I only used one.

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Ingredients included:

  • spinach
  • grape tomatoes
  • sharp white cheddar [organic valley – my fav]
  • button mushrooms
  • basil
  • egg
  • s+p

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I tried this recipe yesterday for lunch and again this morning for breakfast, because I wanted to test something out.

And well, it was just that good!

2 things I noticed. 

  1. In comparison to Jessica’s version, I used 3 “wet” ingredients. –> spinach, mushrooms, tomatoes – All three of those release a lot of liquid while cooking.  In the first version, I added the 1/2t cream [okay, I was out of cream, so I added almond milk], but the end result created too much liquid.  I’m sure if you’re only adding 1 “wet” ingredient, like in Jessica’s version, adding the 1/2t cream would be a great addition.  However, if you add 3 “wet” ingredients, you can leave the cream out. 
  2. This morning, I left the cream/milk out and added 1t flour to the bottom of the dish.  I wanted to see if this would help soak up a little of the liquid and it definitely did!

So, if you decide to make this version, I recommend leaving out the 1/2t cream and adding 1t flour as an option.  If you’re dipping crusty bread into the finished dish, the flour isn’t necessary.  With the whole “no gluten” thing, I have no crusty bread around for dipping.  Sad!

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Can you believe my basil plant is still thriving??  I’m shocked that it isn’t dead.  The rosemary + thyme are doing excellent as well! 

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After baking + broiling [great method!], the end result is what you see below.

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A slightly runny egg, with perfectly cooked veggies, and gooey melted cheese.

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Veggie Baked Eggs [adapted from Jessica’s Caprese Baked Egg Cups] serves 1

  • 2 eggs
  • 1/2c freshly grated cheddar cheese [loosely packed]
  • 4-6 grape tomatoes, sliced
  • 2 large mushrooms
  • 3 fresh basil leaves, sliced
  • small handful of spinach ~1/2c
  • s+p
  • butter to grease
  • 1t flour [opt]
  1. Preheat your oven to 350*
  2. Grease 2 mini soup crocks, or ramekin dishes. 
  3. If using, sprinkle 1t flour [white, whole wheat, oat, buckwheat, quinoa…] in the bottom of the dish.  If you plan on dipping bread into the dish, you can skip this step.
  4. Place 1/2 the spinach, 1/4 of the tomatoes, 1/4 of the mushrooms and 1/4 of the cheese in each dish.
  5. Crack an egg overtop and add the remaining tomatoes + mushrooms. 
  6. Top with remaining cheese + basil.
  7. Bake for 8min, then turn your broiler on for another 3-6min, depending on how “done” you want your egg.  Watch closely while broiling.
  8. Top with salt + pepper

*Feel free to cook 2 eggs in 1 cup as well.  They might need to bake and/or broil for 1-2min longer. 

Besides pleasing my taste buds, this recipe also pleased my patience.  You can throw it together in under 5 minutes, while your oven is pre-heating.  Then it’s done cooking in 10-14min, which allows you a little morning time to check your email, throw on makeup, or sip your coffee. 

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In need of crusty bread.

Seriously.

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Topped with salt + pepper, this is a savory breakfast dream. 

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When you start to dig in, don’t get too over zealous. 

Or this may happen.

Tomato fail.

photo (2)

Happy Friday!!

Ashley

Thursday
Jul282011

7 Links

I’m sure you’ve seen these 7 links posts floating all around the blog world lately.  The other day, my blog buddies Kelly + Gena, tagged me!  This is such a great idea, that benefits both the reader + blogger.  The reader can get to know the blog/blogger more thoroughly and the blogger can reflect on which posts have made the most impact with their readers.  It’s a win win!

This post really got me thinking, and you will see it was not easy for me!  I’m including a few more than 7 links.  I hope you don’t mind. ;)

1] My Most Beautiful Post

Recipes For Mom {intro + part 1}

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This post might not technically be beautiful, but it was extremely meaningful and important to me.  My mom is finally on the road to good health, after battling medical problem after medical problem throughout the years.  I wanted to do something special to help her along, so this new series is just that.  It will be expanded on in coming months for sure!

runner up: Slowing Down – part II

2] My Most Popular Post

Beer Baked Fries

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Hands down, this is my most popular post and it was just posted a few weeks ago!  It happened to get Stumbled Upon and racked up over 15,000 hits in ONE day.  WHOA.  I’ve received many comments telling me this recipe was a hit with their whole family.  There have also been comments about hopes for brownie points with husbands and engagement proposals from boyfriends, using this recipe. ;)  Definitely worth a try!

runners up: maple cinnamon almond butter, quick sweet potato bean tacos, DIY cereal – puffed amaranth, fancified breakfast

3] My Most Controversial Post

Detox Day 1 – Overview + Recipes

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This past January, I conducted my own detox/cleanse, after putting up with digestive annoyances for over 10 years.  I wouldn’t say this post, or any of the detox posts, were controversial.  However, they really got people talking.  The comments I loved the most, were from readers saying how excited they were to see someone conducting a detox in a safe + healthy manner.  This detox had nothing to do with weight, but it had everything to do with starting fresh and trying to get to the bottom of my digestive issues.  The detox lasted for 9 weeks total, including the period where I was reintroducing foods.  My objective was to be extremely creative in the kitchen and show people that you can still have a lot of fun, even when you are using a very limited list of ingredients.  Some of my favorite recipes were made during this time! Conclusion: gluten is not my friend! 

runner up: pre-toxing

4] My Most Helpful Post

Photography 101 – You’ve Gotta Start Somewhere

[one of my first dSLR photos]

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My photography 101 posts were definitely a crowd pleaser.  I’m a self-taught photographer, and have been photographing for less than 2 years.  These definitely generated the most “helpful” comments!

runner up: Detox Recap – Weeks 7/8 Gluten

5) A Post Whose Success Surprised me

lunch.

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This post was a surprising hit!  Even without a single word, people loved the creativity of this post.  Words are overrated. ;)

6] A Post I Didn’t Think Got the Attention it Deserved

Vanilla Bean Broken Farro

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Seriously.  My favorite hot breakfast.  Ever.  I haven’t tried eating farro [not gluten free] since before my detox, so I’m not sure if I can tolerate it anymore.  But if you’re fine with gluten, you must give this a shot!  The cheapest place I could find farro, was actually at Costco. 

runners up: vanilla bean brown rice, Chris’s Breaded Tempeh, Buckwheat Millet Pizza Crust

7] The Post I’m Most Proud Of

The Buckwheat Bakes

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There isn’t one buckwheat bake post in particular, but I’m talking about the recipe in general.  I’m really proud of this creation and it’s been quite the hit!  There have been countless emails + comments that this recipe has changed peoples’ breakfast routines, people that never knew what buckwheat was or how they could use it, people that had never ground grains into fresh flour before, kids that LOVE eating “cake” for breakfast, people making these for their grandparents, people that have finally found a breakfast that will fill them up, etc.  I receive link-backs every week, from bloggers posting about buckwheat bakes and it excites me every single time.  I’m so very proud of this recipe!

My favorites?

So that concludes my 7 links post.  Okay, more like 17 links post. :)

And now to pass the torch!

  1. Sarah – Peas and Thank You
  2. Heather – Heather Eats Almond Butter
  3. Ashley - (never home)maker
  4. Jessica – Kohler Created
  5. Natalie – The Sweets Life

Off to do round 2 of Body Rock.  Love it!

Ashley