Scrambled Eggs with Sausage and Thyme

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Cream cheese does the heavy lifting in this easy scrambled eggs recipe, making for a fluffy and decadent texture. The whole thing comes together in a matter of minutes. Serve this on sourdough bread and you’re all set.

Scrambled eggs with sausage and thyme

8 eggs
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
4 ounces cooked smoked turkey sausage or similar, quartered lengthwise, sliced crosswise
3/4 cup chopped green onions
2 teaspoons dried thyme
4 ounces cream cheese, cut into small pieces

1. Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in a non-stick skillet over medium heat. Add sausage and saute until brown, about 3 minutes. Add green onions and thyme and saute 1 minute. Transfer mixture to bowl.

2. Add 1 tablespoon butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Serve with bread.

Artichoke-Spinach Dip

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The best spinach dip I’ve ever had is my mom’s: fresh and tangy and served in a sourdough boule to mop up all the good bits. This baked artichoke-spinach dip the cousin of that nostalgic Favorite Dip of All Time That I Can’t Stop Eating. Packed with loads of artichokes and spinach, the healthiness almost masks the generous amount of cheese. Say hello to your new favorite winter appetizer.

Artichoke-spinach dip

Ingredients:

6 ounces cream cheese, softened
3/4 cup shredded Gouda cheese
1/2 cup shredded low-moisture mozzarella cheese
1 to 1 1/2 cups chopped thawed frozen spinach, drained well
3/4 cup canned or frozen artichoke hearts, drained and chopped
1/3 cup chopped green onions
1/4 cup mayonnaise
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 cayenne pepper
1/4 cup grated Parmesan cheese
Crostini or crackers, to serve

1. Preheat oven to 400F degrees. Stir together cream cheese, gouda, mozzarella, spinach, artichokes, green onions, mayonnaise, garlic, salt, and cayenne pepper in a bowl until smooth. Spoon into a 1-quart baking dish; sprinkle top with Parmesan. Bake in preheated oven until browned and bubbly, about 25 minutes. Serve with crostini or crackers.

Chocolate Sour Cream Bundt Cake

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This is hands-down the best cake I’ve ever baked. Super tender and super chocolatey without being too sweet, I can’t stop myself with just one slice — and I’m not even a cake person!

Adapted from a Bi-Rite Market recipe, this easy-to-bake cake stays fresh for days. Not that it’ll last that long before you eat it up.

Chocolate sour cream bundt cake

Ingredients:

Cake:
1 cup (8 ounces) butter
1/3 cup cocoa powder
1 teaspoon salt
1 cup water
2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract

Glaze:
4 ounces bittersweet chocolate, chopped
1 tablespoon agave nectar
1/2 cup heavy cream

1. Make the cake: Heat oven to 350F degrees. Butter and flour a Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. Put the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the sour cream and vanilla until smooth.

4. Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cook in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.

5. To make the glaze: Put the chopped chocolate and agave nectar in a medium bowl and set aside. Put the heavy cream in a small saucepan and put over medium heat. Stir until the cream is hot. Pour the hot cream over the chocolate and whisk until melted and smooth. Drizzle over the cake.

Cheddar-Cauliflower Gratin

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Do me a solid and ignore how #uglydelicious the photo of this cauliflower gratin is. Really, the picture doesn’t do it justice. Tender cauliflower is coated in a gooey, cheesy bechamel and topped with crunchy panko for the ultimate winter side dish. This dish is heavy on the cheese, but also, like, vegetables. Win-win!

Cauliflower gratin

Ingredients:

1/4 cup plus 1 teaspoon salt, divided
2 medium cauliflower heads (about 4 pounds total), cut into florets
1/2 cup plus 2 tablespoon butter, divided
3/4 cup flour
4 cups whole milk, warmed
8 ounces aged sharp cheddar cheese, shredded (about 2 cups)
7 ounces Dubliner cheese, shredded (about 1 3/4 cups)
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
1/2 cup panko
1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)

1. Preheat oven to 425F degrees. Bring 3 quarts water to a boil in a large pot over high. Season with 1/4 cup salt. Add cauliflower and cook, stirring occasionally, until tender, about 8 minutes. Drain cauliflower and set aside.

2. Melt 1/2 cup butter in a large saucepan over medium. Gradually whisk in flour. Cook, whisking constantly, until mixture is smooth, about 1 minute. Gradually whisk in warm milk. Cook, whisking constantly, until mixture is thick and bubbly, about 2 minutes. Gradually whisk in cheddar, Dubliner, pepper, nutmeg, and remaining 1 teaspoon salt until smooth.

3. Transfer cauliflower and 5 cups cheese sauce to a large bowl; stir to coat. Spoon mixture into a 2 1/2-quart baking dish. Pour remaining 1 cup cheese sauce over top. Bake in preheated oven until edges are bubbly, 15 to 20 minutes. Meanwhile, melt remaining 2 tablespoons butter. Place melted butter, panko, and Parmesan in a small bowl; stir to combine. Sprinkle panko mixture over casserole, and bake until golden brown, 6 to 8 minutes.

Sheet Pan Potato Hash

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This is one of those perfectly versatile dishes that serves as breakfast, brunch, lunch, or even dinner. I mean, it’s crispy potatoes loaded with all the salty-savory fixings, so what’s not to love? Put an egg on it and voila, you have the perfect one-plate meal.

Sheet pan potato hash

Ingredients:

2 1/2 pounds russet potatoes (about 4), scrubbed, very thinly sliced
1/4 cup plus 1 tablespoon olive oil
Salt
4 eggs
8 ounces hot-smoked salmon or other fish
1/2 cup creme fraiche or sour cream
Trout or salmon roe, chopped dill, and thinly sliced red onion, for serving

1. Preheat oven to 425F degrees. Toss potatoes in a large bowl with 1/4 cup oil. Season generously with salt.

2. Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s okay if they overlap as long as they’re even). Roast, undisturbed, until browned and very crisp, about 45 minutes.

3. Heat remaining 1 tablespoon in a large nonstick skillet over medium-high. Crack eggs into pan and fry until set, about 3 minutes.

4. Divide potatoes among plates and top each with an egg, smoked fish, and creme fraiche. Spoon roe over and scatter dill and onion on top.