Somehow I found a variety of uses for it. And at less than $3 a can (or less than a dollar at some places), its hard not to give this ingredient a shot.
The breakfast sandwich is a hot item these days. Cafes, restaurants, and food trucks have one on their menus and each claims to be the best. While I have my favorites (here's looking at you Cutty's, Clover, and Area Four), I like the lazy freedom of making one at home whenever I want.This sandwich comes together fast, so be prepared. Get your coffee, tea, OJ, or Diet Coke (hey, no judgement) ready, toast the bread, slice the cheese and avocado. While the eggs cook, don't leave the kitchen to check your email or send a tweet (except to say you are making a breakfast sandwich at home) because the eggs will overcook faster than you can say "Instagram isn't working! How will I capture this gastronomic moment?"
Bacon. Bacon. Who's got the bacon?
Common Ground would be the answer.
In continuing the egg theme, I recently made an all-time favorite: baked eggs in cream with herbs. It is simple and quick for one eater and easily ratcheted up for a larger crowd. Each person receives his or her own dish of a baked egg. No sharing, no dividing between plates.Fresh herbs like thyme, rosemary, or oregano work well in this dish as they can withstand the baking; a sprinkle of chives or parsley would be a nice touch once the eggs come out of the oven.PS: my ratio per person is 1 egg : 1 tablespoon heavy cream : 1 dish Baked Eggs + Cream + Herbs
Chorizo + Yukon Gold Hash
adapted from Food52