By Request: Steak-And-Egg Wraps

Q. The Daily Fiona: That steak and egg wrap…do tell. Eggs, avocado, steak, anything else?

Those three ingredients - marinated skirt steak, sliced avocado, and scrambled eggs - are pretty much it (although I would suggest adding shredded cheese of some sort), but that’s because I like my wraps on the simpler side. Of course you can always get crazy with the add-ons - Kendrick certainly does.

Suggestions: Sriracha, skillet potatoes, sour cream, salsa, onions, mushrooms, green peppers, refried beans.

Tip: Throw your tortilla onto the open flame of your burner for just a couple of seconds, flipping it once to warm both sides (and of course watching the thing carefully so it doesn’t catch fire) - it makes a huge difference.

Easy Sunday Brunch: California Scramble

A little refrigerator-diving yesterday morning resulted in this pretty thing. I call it a “California Scramble” because it reminds me of a dish that was served at an LA haunt of mine, The Griddle, and because…I don’t know, it seems fresh and light and at least respectably healthy, what with the avocado and tomato and all.

CALIFORNIA SCRAMBLE (serves 2)

What you need:

1/2 onion, finely diced

5 large eggs

Splash of milk

2 tbsp butter

1 tomato, diced

1/2 ball fresh mozzarella, diced

1/4 avocado, diced

Olive oil

Salt & pepper

What you do: 

1. Heat a little olive oil and saute the onions until just translucent. Set aside.

2. Whisk together the eggs and milk in a small bowl.

3. Heat the butter in a frying pan until foaming (be generous with your butter; this is a more-is-better situation) and then add the eggs and scramble while they cook so they’re nice and fluffy.

4. Toss in the onion, tomato, mozzarella, and avocado, season to taste, and serve.

Lemon-Brown Sugar Breakfast Cake

Or: how to eat cake for breakfast and feel pretty good about it (not that you should ever feel bad about such things).

Click through for recipe.

What you need:

1 1/2 cups flour

2 tsp baking soda

1/2 tsp salt

2/3 cup white sugar

1/3 cup brown sugar

6 tbsp unsalted butter

2 eggs

1/2 cup milk

1 tbsp freshly grated lemon zest

1 tsp fresh lemon juice

1/4 cup poppyseeds

What you do:

1. Combine flour, baking soda, and salt in a medium bowl.

2. In a separate large bowl, cream together butter and sugar, then add eggs one at a time, blending well between additions.

3. Mix dry ingredients into butter/sugar/egg mixture.

4. Add milk, lemon zest, lemon juice, and poppyseeds; mix well.

5. Bake at 350F approximately 30 minutes (use a toothpick inserted in the center to check doneness).

Serve with cream cheese icing (not pictured).

P.S. You can also make this into muffins; go here for general baking time rules.

Hangover Helper / New Year’s Breakfast

Every year, we spend New Year’s Day on the couch, wrapped up in blankets and watching extremely bad movies while eating things like oeufs en cocotte (eggs baked in cream). Why baked eggs? Two of those and a little hair of the dog in screwdriver form (it’s a holiday, shush) make for an excellent hangover cure.

And this year…oh, this year we’re adding avocado to the mix.

I spotted this “recipe” (if you can call it that; it’s so easy) a couple of days ago on Tumblr, and immediately picked up some enormous avocados so that I could make it for lunch. All it really is is a very thick slice of avocado with a fried egg in the middle, but for New Year’s breakfast, I’m going to try adding a little cream and putting these in the oven (basically, making oeufs en cocotte with avocado slices taking the place of ramekins). Or maybe baking the eggs in ramekins and then transferring them into the hollowed-out avocados to serve. Not sure yet, but stay tuned. I think it’ll be a good one.

But in the meantime, here’s what I made yesterday:

AVOCADO & EGGS

1. Take a thick slice of avocado (leave the skin on) and remove the nut, hollowing a little extra room into the space left in the middle (I used a shot glass as a kind of cookie cutter).

2. Place the avocado slice in a lightly oiled pan over medium-low heat.

3. Crack in an egg, cover, and let cook for a couple of minutes. I found that the egg was still a bit too runny for my taste at this point, so I flipped the avocado slice using a spatula and let it cook another minute on the other side. And because my avocado was truly enormous, I added a second egg that I fried up separately to the top.

4. Finish by seasoning as you like - I just used salt, but pepper and hot sauce would probably be popular, as well.

Growl.

Pumpkin-Banana Pancakes with a Nutella Swirl

When I first moved to LA, I briefly dated an actor who was all into healthy, California-type things like hiking and protein scrambles.

I was, to say the least, not.

But our favorite place to go for brunch, The Griddle, presented an excellent compromise: he would order egg whites with cubed chicken breast and broccoli and an iced green tea, and I would order pumpkin pancakes with whipped cream and a mimosa.

Guess who was the big winner at brunch, every single time?

That’s right.

Anyway, these pancakes are inspired by the ones they served at The Griddle…except they’re about a quarter of the size - those things were huge - and happily served up minus the hour-and-a-half wait on the sidewalk next to some dude in an Ed Hardy shirt and his blonde, be-extensioned, script-wielding girlfriend. And they involve bananas and Nutella (the original version does not), so that’s obviously a major plus.

What you need:

1 cup pancake mix

1 egg

3/4 cup milk

1 tbsp oil

1/4 cup pureed pumpkin

1/2 tsp pumpkin pie spice

1/4 tsp cinnamon

2 tbsp Nutella, gently melted in the microwave (careful not to let it burn - 20 seconds should do it)

1 banana, sliced into rounds

What you do:

1. Heat your griddle over medium-low and lightly oil. The griddle is ready when you throw some drops of water on it and they sizzle.

2. In a large bowl, combine pancake mix, egg, milk, oil, pumpkin puree, pumpkin pie spice, and cinnamon. Whisk until just smooth (don’t over-whisk, or the pancakes will be tough).

3. Swirl in the melted Nutella (just a quick swirl; the point is to create a Nutella ribbon, not to blend it in).

4. Cook on griddle (my trick for knowing when to flip: wait for the moment when a ton of bubbles suddenly rise to the surface - not a second longer) and serve topped with bananas and maple syrup (Kendrick also added some peanut butter to his).

5. If you want to really go for the full Griddle experience, top each stack with a small spoonful of spiced pumpkin puree, a bit of whipped cream, and a sprinkling of cinnamon. And if you’re serving them to company, a cinnamon stick placed on an angle atop each stack makes a pretty presentation.

Pumpkin Pie Oatmeal with Bananas, Walnuts & Maple Syrup

This is an October morning in a bowl.

It is amazing.

You have to make it.

PUMPKIN PIE OATMEAL (serves 1)

What you need:

1/2 cup quick-cook rolled oats

1 cup milk (or more or less, depending on how thick you like your oatmeal)

1/4 cup canned pumpkin puree

1/4 tsp pumpkin pie spice

1/4 tsp cinnamon

1/4 tsp salt

1/2 banana

1/4 cup chopped walnuts

2 tbsp maple syrup

Whipped cream (optional)

What you do:

1. Bring milk to a boil.

2. Add oatmeal, then stir in pumpkin, spices, and salt.

3. Cook, stirring constantly, about 2 minutes (or as indicated by package directions on rolled oats).

4. Pour oatmeal into bowl and add sliced banana, walnuts, maple syrup, and whipped cream (if desired).