Butterfield - Savory Cooking for Two: Top-Rated Home Cooked Dishes

Ingredients 4 eggs, poached 1 teaspoon salt 2 teaspoons white vinegar 2 English muffins, split 4 (1 ounce) slices mozzarella cheese 1 tomato, 4 thick slices 1/2 cup salsa Directions Fill a sauce pan with 2 inches of water and bring to a boil over high-heat. Reduce heat to medium-heat and add salt and vinegar. Crack egg into a small cup or ramekin. Holding cup barely over water, carefully slip the egg into the simmering water.

Do the same with the remaining eggs. Turn off the heat and cover the pan. Set a timer for 5 minutes and resist the urge to peek or poke at the eggs. In the end the whites should be firm and the yolks are thickened but not hard. Meanwhile, top each muffin half with tomato and cheese and place in oven or toaster oven. Toast until the cheese softens and the muffin is toasted, about 5 minutes.

Remove the muffins from toaster, and remove eggs with a slotted spoon and place on top of muffins. Spoon salsa over the egg/muffin. Options If you are only poaching 1 or 2 eggs, use a spoon to quickly stir the water in one direction, until it's whirl pooling around in one direction. Then carefully slip the egg into the middle. This will prevent the white from "feathering" or spreading out in the pan. DO NOT do this for more than two eggs.

Even easier is to pick up 4 rubber poaching cups. Other sauces to use other than salsa, would be real Hollandaise, Bchamel sauce, pesto sauce, cheese sauce, or cream sauce.

Ingredients pound thick-cut bacon, crumbled 1 cup Yukon gold potato, diced cup yellow onion, chopped 1 tablespoon jalapeno, minced 5 eggs 2 tablespoons heavy cream teaspoon black pepper scallions, chopped, white and green parts 5 ounces provolone cheese, grated, divided Directions Preheat oven to 350 degrees F (175 degrees C) Cut bacon to fit in an 8-inch ovenproof pan. Over medium-heat, cook for 5 to 7 minutes, until browned. Drain bacon and discard grease. Crumble bacon.

Melt the butter in the same bacon pan and add potato and onion. Cook over medium-heat for 10 minutes, stirring occasionally, until potato is tender but firm and the onion softened. Add jalapeno in the last 30 seconds. Leave in pan. In a bowl, beat eggs, cream, and pepper, stir in scallion and 4 ounces of provolone. Add the set aside crumbled bacon to the potato, onion and jalapeno.

Pour the egg mixture over the potato/onion. Place the pan in the oven and bake for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with balance of provolone and bake for a minute.

Ingredients 4 eggs cup shredded mozzarella cheese salt and pepper to taste 2 teaspoons butter 1 tablespoon minced fresh basil 3 tablespoons sour cream or crme fraiche Directions Crack eggs into a bowl and whisk eggs until creamy and smooth. Stir in cheese. Season with salt and pepper.

Melt butter in a skillet over medium heat. Pour in egg mixture, cook, stirring constantly, until eggs are creamy. Mix in basil during final minutes of cooking and in the last 30 seconds add the sour cream. The late addition of the sour cream just before plating will make the scrambled eggs creamy all the way through. Options The addition of halved grape tomatoes will instantly create "Eggs Caprese" Other additions could include chives and sprinkling cheddar cheese on top.

Ingredients 1 cups milk cup quick cooking oats 2 tablespoons white sugar teaspoon ground cinnamon 1 pinch ground nutmeg 1 pinch salt Directions Combine milk, oats, sugar, cinnamon, nutmeg, and salt in a saucepan.

Bring to a boil, stirring constantly for 2 minutes. Options Feel free to add blueberries, sliced bananas, chopped walnuts, ground flax seed, or 1 to 2 teaspoons of cocoa.

Ingredients 4 slices bacon 2 peeled and diced potatoes (Yukon potatoes preferred) 1/8 teaspoon garlic powder 1/8 teaspoon seasoning salt 1/8 teaspoon black pepper 3 eggs, beaten 1/8 cup half and half cup shredded Cheddar cheese Directions Put the diced potatoes in the microwave for a couple of minutes to partially cook, while frying the bacon. Fry the bacon in a skillet on medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside.

Use just enough bacon grease to coat the potatoes and season with garlic powder, seasoned salt and black pepper. Cook until potatoes are soft. When potatoes are tender, stir in the crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted. Options Feel free to add sausage, chopped green bell peppers or a jar of drained diced pimentos.

Mix and match as you please.