eggs

Walleye Cakes & A Poached Egg

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This was an exceptionally short ice fishing season. It hasn’t been this short in 28 years for everyone in Almost Canada. For Lake Minnetonka it was the shortest ice out season since 1887. Wow. That is a crazy record. Because of this I didn’t get to go fishing as often as I would have liked. Normally I have to find creative ways to work through all the walleye we catch but not this year. I decided to make walleye cakes with this batch which is one of my favorite ways to eat walleye. I was even adventurous enough to make poached eggs for the first time & was very pleased with the results.

Walleye Cakes (serves 2)

  • ½ vacuum sealed bag walleye (roughly 4 small fillets or 2 medium fillets) previously cooked*
  • 1 egg
  • 2 tbsp Mayonnaise
  • 1-2tsp Lemon juice
  • 1/4-1/3 cup potato flakes
  • Oil
  • 2-4 poached eggs (I just served 1 egg per person but feel free to do more)

*To cook the walleye, place the walleye on a baking sheet lined with foil & spray with cooking spray or lightly coat it in olive oil. Lightly season the fillets on both sides with blackened seasoning or cajun seasoning. Spray fillets with cooking spray or drizzle with olive oil. Bake for 10-15 minutes depending on the size of the fillets until cooked through. Once cooked, place them in a medium mixing bowl in the fridge covered with plastic wrap to be used the next day or shred into chunks to be used immediately.

Cooking the Walleye Cakes: Shred the fillets if needed. Add all the ingredients except for the oil & the eggs that you will poach.

Mix the ingredients & form into patties (makes roughly (6) 2in patties – 3 patties for each person).

Place a small amount of oil in a skillet over medium to medium-high heat & cook the walleye cakes for 2-3 minutes per side until golden brown & heated through. Place on a paper towel to drain off excess oil.

Serve with poached eggs.IMG_2256

Kind of Sort of Huevos Rancheros

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I never used to eat breakfast. I hated eating in the morning. When I would go to daycare as a child & eat breakfast, I had already been up for a couple hours so I could choke down some cereal or oatmeal. Once I started feeding myself I relied on liquid breakfasts mainly because food made me feel sick so early in the morning. Eventually I was able to train myself to eat in the morning. I don’t eat huge breakfasts by any means but it is now a whole other meal to come up with recipes. Normally I end up eating the same thing for awhile & then switching it to something else for a bit.

This particular breakfast was completely random for me. I had some leftover millet from a previous meal as well as black beans, tomato sauce, & feta cheese. The millet has a slight corn taste so it replaces corn tortillas from a more traditional Huevos Rancheros. It all flows well together in this Kind Of Sort Of version. Give it a try.

Huevos Rancheros

  • 1/2 cup cooked millet
  • 1/3 cup canned black beans, drained & rinsed
  • 1/3-1/2 cup tomato sauce
  • 1-2 tsp taco seasoning (store bought or see mix here Taco Seasoning)
  • 1-2 tsp hot salsa
  • 1/4 cup feta cheese
  • olive oil
  • 1 egg
  1. Add the cooked millet, beans, & tomato sauce to a skillet with a small amount of olive oil. Stir in the taco seasoning & salsa. Heat through. Sprinkle with feta.
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  2. In another skillet, cook 1 egg to your preference in a small amount of olive oil (I made mine over easy but any preparation will do). Place the egg over millet mixture. Enjoy.

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Breakfast Lasagna

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On the weekends, particularly Sunday, I like to have something different for breakfast if possible. Considering all I had was bacon & eggs, I decided I would just make pancakes to go along with that. Nothing special. As I was gathering all my supplies, I thought…why not make it more fun and turn it into Breakfast Lasagna. The pancakes can be the noodles, the bacon & eggs could be the meat, I have cheese, and couldn’t the syrup become some sort of sauce? Yes. Yes. Yes. Thus, Breakfast Lasagna was made. The best part is that you can use whatever you have on hand & make it your own. Sausage, bacon, ham, none of the above? It doesn’t really matter. It’s whatever you feel like throwing together. Here is what I did…

Bacon

  1. Cook 4 slices bacon in a skillet over medium to medium high heat until crispy or preheat the oven to 400F and bake on a foil lined baking sheet for 15-20minutes until crispy. (I always bake my bacon as it turns out more even & is out of the way while I prep other things).
  2. Set bacon on a paper towel lined plate & pour bacon grease into a small pot (if you baked your bacon) or keep in the skillet for later use.

Pancakes (use your own recipe or follow this one)

  • 1/2 cup all-purpose flour
  • 2 tsp sugar
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • few dashes cinnamon
  • 1 egg white or the whole egg if you desire
  • 1/2 cup buttermilk or sour milk (or 1/2tbsp lemon juice and 1/2 cup milk that stood for 5 minutes)
  • 1/2tsp vanilla extract
  • butter or cooking oil for cooking the pancakes
  1. Combine all the dry ingredients in a medium bowl.
  2. Combine all the wet ingredients in a small bowl.
  3. Add the wet ingredients to the dry ingredients & stir until just combined.
  4. Preheat a skillet over medium heat. Add a small pat of butter to coat the skillet.
  5. Pour batter* into skillet and cook until pancakes are golden brown, turning to second side when they have turned bubbly & the edges are slightly dry. Cook the second side until pancakes are golden brown. Approx. 2min per side.

* Make whatever size pancakes will fit into a small casserole dish or oven safe container so you don’t have to tare them as much. I made oval pancakes.

Scrambled Eggs

  1. Whisk 4 eggs & a few tbsp milk together until smooth.
  2. Pour into a small greased skillet that has been heating over medium heat.
  3. Let sit until edges start to set – approx 1 minute. Using a wooden spoon or a spatula, scrape the sides of the eggs to create large curds. Continue in this manner until the eggs are cooked through. Set aside.

Maple Bechamel

  1. Place the skillet or small pot with reserved bacon grease over medium-low to medium heat.
  2. Add a small pat of butter & stir until almost melted. Add a tbsp flour and stir into bacon-butter mixture.
  3. Add approx. 1/2 cup maple syrup to this and mix constantly until thickened & bubbly. Set aside.

Assembly

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  1. Preheat the oven to 400F if you did not bake your bacon. If you did, keep the oven set at this temperature.
  2. Take a small casserole dish or oven safe container and grease the bottom & sides.
  3. Place a layer of pancakes (approx half the pancakes) on the bottom.
  4. Coat the pancakes with half of the béchamel sauce.
  5. Top with half the eggs.
  6. Crumble the bacon and place half on top. 
  7. Add a small amount (a few tbsp) of cheddar cheese over this.
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  8. Repeat layers. (I had one pancake leftover so tore it into small pieces & placed it over the top).

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9. Cover with foil and bake for 10min. Remove the foil & bake for 5-10min more.

10. Cut into 2 pieces & serve with additional syrup if desired.

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