Noodles or Crepes? Joys for Passover

Passover Crepes (aka Egg Noodles)
6 Large Eggs
1 cup Tapioca (or Potato) Starch
1.5 cups Water (or Milk) a bit more or less to consistency that works for your desired level of thickness
1 pinch of salt
Large Non-stick pan, spray or oil (if pan is hot, less necessary)
Ladle or Squeeze bottle (the latter makes this so easy)
Spatula (or really delicate tongs)
Your Favorite Crepe Fillings (chocolate spread, fruit, jam, silan, syrup, marshmallows etc)

Mix all ingredients together in a bowl. Whisk or stir with fork until blended. There may be a clump or two, but try to break it up as much as possible. Heat pan to a high temperature. If using a squeeze bottle, pour batter in. Ladle or squeeze batter into center of pan, then spread batter to coat pan. Cook for 1-2 minutes, until edges start to release from sides and crepe can easily flip. Continue to cook slightly less time on this opposite side. Stack onto plate to serve later, along with the side above, fresh fruit, chocolate spread (or chips).

As you make more, keep the batter well mixed, it separates easily (Shake inside of bottle or stir). Prepared crepes hold up well in the fridge, so make extra.

Optional other uses of this recipe:
Savory Crepes with roasted veggies
Make Egg Noodles: Roll up crepe tightly and slice into noodles for soup, tomato sauce, or bolognese, as pictured.

Egg-Filled Bread Bowl

If only every brunch dish was this delicious... it would be my only meal. I discovered something called a baked egg boat on pinterest a few weeks ago and it looked beautiful. Of course, as a breakfast food, it was made with bacon, and bread that's hard to find heckshered, so off I went to develop my own incarnation.  I served it at a post simchat torah brunch - but whether you're serving it as a hangover cure or beside bottomless mimosas, this is top rate.

Yes, that's on a "Got Milk?" plate. Oreo Cookie!

Ingredients:

6 Par-baked french rolls (Trader joe's has these, and I love them. If they're hard to find, french or italian demi baguettes is what was suggested .)
8 Eggs
6 Scallions (or garlic chives)
2/3 cup half and half
1 tsp Cayenne pepper
Colby Jack Cheese - 2-4 ozs
Mozzarella cheese 3 ozs
Spinach
Optional: Mushrooms (I used baby bellas/creminis), Smoked salmon (we were also having bagels and lox so I'll add this next time)

Also, an FYI: For the half & half, I used the fat free kind from Trader Joe's, I'm no expert when it comes to this version of dairy though, so I suggest that you use what you like or whatever you have on hand. Some recipes recommend creme, that's just too rich for me. Also, I didn't calorie/ingredient compare to see what they do to make the fat free tasty, but it is, so I really enjoyed. Only questioning that choice now, clearly.

Directions:

Preheat oven to 375 degrees
Hollow out bread. To do this on the rolls, I cut a V into the tops of each for access with the most remaining bread. (Save breadcrumbs - I baked mine into a fritata, also pictured, but use for whatever you use breadcrumbs for... or if you've been super adept at the cutting process, add it back as a top to the bowl.)
Place the bread on a cookie sheet (or in a roaster pan. I used the latter) and take out a large bowl to break eggs in to (I always break eggs individually into a cup or small bowl first so that you can spot blood or shell) - Every 3 or 4 eggs I whisked together the eggs and the half and half, cayenne pepper, and then chopped scallions and added them in. Whisk a bit more, just so eggs are fluffy like you'd do for an omelet.
Take that small bowl and used it as a ladle to transfer egg mixture into rolls. Allow to sit for a bit (and absorb) as you slice cheeses, then add a bit more egg in, if there's room. Top with chopped defrosted frozen spinach and sliced cremini mushrooms. The pictured one I made w/out mushrooms because, you know, so many picky eaters, so little time.
Bake for 12-15 minutes (until the eggs aren't jiggly) and serve!

Enjoy!!  Tell me if you made a variation and how it came out! The one pictured is from the next day, and it withstood the journey. Also, I would have added salt and pepper but my kitchen wasn't back in one piece yet from the floor being redone, so I just went with what was on hand. It didn't feel like any flavor was missing though.

Pizza Style - Rocky Mountain Toast!

Warning: This is a whole lot of YUM!

I ate it so quickly, I didn't take a picture, so for now, you'll have to take a word that this slightly messy delight is a quick and easy treat.

Ingredients:

2 slices of bread - I used leftover whole wheat challah - centers of slice removed
2 eggs
non-stick spray (or butter)
shredded cheese (I used about 1/4 cup of 3 cheese pizza blend... but the more the merrier)
tomato sauce (I used barilla roasted garlic, about 3/4 cup)

In advance: prepare the eggs however you like them, I just crack them into a cup so they're ready to pour - having the yokes break after they cook is a super great treat. But if you want scrambled style, you can wisk them up a bit. Also if you'd like to butter your toast - go for it now - BOTH SIDES - I mean do it right if you're going to do it. (because of the cheese, I left out this butter step) cut out the center of the bread. Then...

Over med-high heat, warm a non-stick skillet and spray with non-stick spray. Put the bread in the pan and fill the hole with the eggs, after about 2 minutes, flip the bread and let the other side cook then sprinkle the cheese on top, cook for another minute and slide off on to a plate. Just toss the tomato sauce into the pan to warm quickly, then pour over the toast.

Enjoy!!

Rocky Mountain Toast (which is a campfire treat) is also known as egg in a basket, egg in a hole, one eyed monster, frog in a hole ... amongst other regional names - it's eggs and toast, pre-combined and it's delish. Try it and tell me if you have any great additions!