Bagel Spread - Cream Cheese & Chopped Boiled Egg

I do like an Egg Salad, usually made with peeled and chopped boiled Eggs, mayo, mustard, and chopped celery mixed together and slathered between toasted bread. How do you top that? 

The next best thing for my taste is mixing a peeled and chopped boiled Egg into softened Cream Cheese - yum! Of course, this classic Jewish Deli Spread is served on a toasted Bagel.

I had to try a Cream Cheese and Egg Spread when I accompanied my wife, Linda, for a Bagel run while visiting New York City. I don't know what took me so long to try it. Maybe because it's too basic? 

The Spread is so creamy and luscious, and rich. I immediately had to make my own version to serve the rest of the stay, as Deli prices are a bit high to this cheap$kate, and the recipe is so simple to make.

It couldn't be quicker to make, too - just the time it takes to boil and peel an Egg, while a block of Cream Cheese softens to room temperature.

I make my Cream Cheese and Egg Spread with one Egg and half a block of Cream Cheese (about 4 ounces). The balance of cream cheese to boiled Egg is up to you, of course - add more or less Cream Cheese and Egg to your taste. This recipe is enough for a couple of Bagels with the Egg Spread.

I leave out salt. I find Cream Cheese salty enough. Add black pepper if you like. 

Philadelphia Cream Cheese is the classic soft cheese to use, but I have tried a cheaper Cream Cheese Blend - boiled egg helps disguise the Blend's lack of real cheese richness.

Egg prices are through the roof, but I use one egg for this recipe, so it's still a bargain.

I like Egg and Cream Cheese Spread on a slice of toasted Bagel. It's okay to use any favorite bread. I get my Bagels from the Bargain Bin at my local supermarket, Ralphs. Toast "day-old" bread and you'll find it hard to tell any difference from fresher bread.

An old price - Bagels are in the $2 sale range now, still a decent deal.

The main trick is to let the Cream Cheese reach room temperature so the added chopped and boiled Egg mixes well. Once you finish blending the Cream Cheese and Egg Spread, it's ready to eat. Store any leftovers in the refrigerator. 

My Cream Cheese & Egg Spread is delicious with any kind of bread you like. 

Bagel Spread - Cream Cheese & Egg - Video             Play it here. Video runs 2 minutes, 24 seconds.

My YouTube video link for viewing or embedding, just click here. 

Ingredients

• Boiled Egg - I used a large egg. Okay, to add one more for an eggy spread.
• Cream Cheese - about 4 ounces. I used half a package of Philadelphia Cream Cheese. Small tubs of Cream Cheese are in the 4-ounce range.
• Bagel - sliced and toasted. Okay to use any favorite bread, toasted or not.

Directions

One boiled Egg and about 4 ounces of Cream Cheese will be enough to spread for a couple of Bagels.

Set out the Cream Cheese to reach room temperature. You want the Cream Cheese to soften so it will mix easier with the chopped boiled Egg.

Add enough water to cover an Egg in a small pot. Boil the Egg for about 10 minutes until cooked through. 

Remove the boiled Egg and allow to cool off for a few minutes. Put the boiled Egg in icy water to cool down faster.

I like to slice my Bagel in half lengthwise and toast both slices. 

When the Egg is cool enough to handle, peel and roughly chop the boiled Egg. 

Mix Cream Cheese and chopped Egg. You can mix lightly. I like a few small chunks of yolk and whites to stand out from the Cream Cheese. But blend the Egg and Cream Cheese any way you prefer.

Spread the Egg and Cream Cheese mixture on a toasted bagel. Okay to use any favorite bread, toasted or not. 

I also like thin-sliced onion and a tomato slice as extra toppings.

National Carbonara Day - Recipe Video

 I love Spaghetti alla Carbonara. And on National Carbonara Day, I offer up my quick and easy take on this classic Italian pasta dish.

And my outre entree will never be taught in culinary colleges -- you can only learn it in The 99 Cent Chef's kitchen of hard knocks!

Watch my 99-cent creative take on Spaghetti alla Carbonara in my cooking video for the simple step-by-step directions. It doesn't come cheaper than this, and my new pièce de résistance is outrageous enough to fit into my blog of cheap$kate recipes, perfectly!

Typical Carbonara's main ingredients are eggs, pasta, black pepper, grated Parmigiano-Reggiano cheese, and Italian bacon (pancetta or guanciale).

Eggs have increased in price since the devastating Bird Flu. You can make this recipe with just one egg.

I use cheap Parmesan from a plastic container that I get from my local Dollar Tree. It is described as a "grated topping" with real Parmesan. I guess that means it is not 100% Parmesan. Of course, use real Parmigiano-Reggiano if you can afford it.

I prefer fresh ground Black Pepper, but any type is fine. A lot of Black Pepper is used in this recipe.

I normally use a couple of slices of browned and crumbled bacon because it's convenient, and bacon fat enriches any pasta dish. However, those are a lot of calories, and real Bacon Bits are already cooked, so most of the fat is rendered out, thus making my Carbonara lighter.

I can get two serving out of an .8-ounce package of Bacon Bits. I used to get Bacon Bits and eggs from my local Dollar Tree, but this year they are a no-show. 

With the Bird Flu decimating the chicken egg-laying industry, egg prices are hitting $10 per dozen, with no price reduction in sight. When I first made the recipe, eggs were one dollar per dozen.

I've been eying Imitation Bacon Bits but have not had the guts to use them yet - The 99 Cent Chef has standards, too!

Real Bacon Bits are a bit dry and slightly powdery. The Bits are quite small, so I do miss the larger, crunchy pieces from broken crispy cooked bacon slices. While mostly bacon meat with little bacon fat, Bacon Bits are a light version for all you calorie counters. As with a lot of diets that spin on fatty meals, you do lose that luscious taste.

This is a rich-tasting dish when you add a raw egg blended with parmesan and black pepper to hot pasta. The trick is to assemble it all in one pan and bring it right to the table before the egg scrambles.

The egg mixture thickens into a decadent sauce, coating the spaghetti, studded with crunchy bacon pieces. 

Worried about using raw eggs? I have an alternative method at the end of this post.

If you have an Italian deli nearby or a well-stocked meat market, you should try Italian pancetta at least once; you only need a couple of slices for this dish. It cooks like bacon, but it's drier, leaner, and with flavorful curing spices.

So, check out my latest recipe video and get cooking! It is a simple and delicious dish.

Spaghetti alla Carbonara with Bacon Bits - Video

Play it here. The video runs 4 minutes, 31 seconds.

Ingredients (one serving)  

• 1/3 package of spaghetti - cook per package directions. I usually shave off a couple of minutes of cooking time for pasta al dente.

• 1/2 package of Bacon Bits - real bacon, not imitation. Okay to use a couple of slices of cooked bacon.
• 1/2 tsp. of black pepper - fresh ground if you have it. 
• 1 egg per serving - for a richer sauce, use 2 egg yolks.
• 4 tablespoons of grated parmesan - I used real parmesan from the jar, but if you have a block of parmesan to shave, all the better.
• Water for boiling pasta - reserve 1/4 cup of hot pasta water for the sauce.

Directions
Bring one pot of water to a boil for pasta. In a small bowl, mix one raw egg with 2 tablespoons of grated parmesan and about one teaspoon of black pepper. Whisk together until well blended. Set aside until final assembly.

Add pasta to boiling, salted water. Cook pasta while preparing the rest of the carbonara -- I usually shave off a couple of minutes of package directions boiling time for pasta al dente.

(If you like real big pieces of bacon, then saute up a couple of slices instead of bacon bits. You can drain off the grease, or leave a tablespoon or two for flavor.)

 
In a large pan over low/medium heat, add bacon bits to heat through. When spaghetti is done drain (reserving some of the pasta water) and add to the bacon bits.

Add 2 tablespoons of hot pasta water to the spaghetti and bacon bits.

Finally, pour in the egg and parmesan mixture. Mix well and allow to heat through for about 30 seconds - careful not to make scrambled eggs. The egg mixture will thicken with the addition of hot pasta water.

It is ready to eat with a final tablespoon sprinkle (or more) of grated parmesan per serving. (If you are using freshly shaved parmesan, then add it as a topping when ready to serve.)

For 2 servings, just double everything - maybe go with a whole package of spaghetti and one whole egg and two egg yolks, for a richer sauce?

* If you are wary of raw egg, it's okay to drop a separated whole egg yolk into boiling water for 30 seconds (or longer). When pasta is done and parmesan is added, finish the dish by adding the poached egg yolks on top.

Click here to view or embed from YouTube.

I also made an animated stop-motion version of Spaghetti alla Carbonara with Bacon Bits. It's a shorter video, which you can check out below.

Play it here. The video runs for 2 minutes and 58 seconds.

Chilaquiles & Eggs - Tortilla Chips, Salsa, Cheese, and Eggs

My latest recipe is one pungent breakfast.  If you like salsa with your eggs then this recipe might be for you and if you have leftover tortilla chips lying around (I seldom finish a bag in one or two sittings) then fry some eggs and mix it all together for a classic Mexican breakfast of Chilaquiles & Eggs.

My version uses a green salsa called Salsa Verde, which is a combination of tomatillos (green tomatoes) and green chiles. Another version is made with Salsa Roja, a red salsa that is a combination of red tomatoes and red chiles. These salsas go by a few names, but basically look for a combination of tomatillos (green tomatoes) plus green chiles, or tomatoes plus red chiles.

Both types of salsa can be found in small cans or jars in the Latin or International section of large grocery supermarkets. Actually, any favorite or easy-to-get salsa will do, whether green or red.

The other main ingredients are Cojita Cheese and Tortilla Chips. Plain Tortilla Chips are best as there are many over-the-top flavors around these days. If you want to experiment with flavored tortilla chips then go for it.

Cotija Cheese is similar to Feta Cheese (a good substitute). It's not as tart as Feta, but the texture and color is almost the same. Of course, you can use any favorite cheese you have on hand or a dollop of sour cream.

       Click on any photo to see larger.

Eggs have increased in price since the devastating Bird Flu. You can make this recipe with one or two eggs.

The basic recipe is to heat salsa in a frying pan and then mix in the tortilla chips. While salsa and chips are heating, fry a couple of eggs over-easy or sunny-side up. Finally, combine it all with a favorite cheese. To keep it authentic use crumbly Mexican cheeses called Cotija or Queso Fresco.

For a Mexican-style breakfast, I make Huevos Rancheros the most, but when you leave out the bean you have delicious Chilaquiles & Eggs that are just as good.

Chilaquiles & Eggs - VIDEO

Play it here, video runs 2 minutes, 37 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 or 2 Eggs - Fried eggs or Over-easy eggs.
• Tortilla Chips - about 12 Tortilla Chips or a handful.
• Cotija Cheese or Queso Fresco - add as much as you like. Use Mexican cheese that is semi-soft and crumbly similar to Feta Cheese. Okay to use any favorite cheese or sour cream.
• Salsa Verde - A green Salsa made with tomatillos (smaller than green tomatoes) and chile peppers. Okay to use any favorite Salsa. Salsa Roja is a red salsa also used in Chilaquiles & Eggs.
• Oil - 1 teaspoon for frying an egg or two.
• Salt and Pepper - for eggs.

Directions

Add Salsa Verde to a medium heated pan. Cook until simmering for a minute, then add tortilla chips.

Coat tortilla chips with Salsa Verde, turning tortilla chips a few times. Heat Salsa Verde with tortilla chips for a couple of minutes until hot. 

Keep warm while frying an egg or two. Fry the egg any way you like.

Assemble Chilaquiles and Eggs. Add tortilla chips and Salsa Verde to a plate. Crumble on Mexican Cotija cheese. 

Finally, top with a Fried Egg or two. Could you scramble the egg? Sure why not.

National Cocktail Day - Video Recipes

Belly up to the bar and raise a glass to National Cocktail Day!

This Cheap$kate Mixologist enjoys a Happy Hour at home these days after a long YouTube video-making and blogging day. I haven't had many Cocktails published on the internet, but I have a few so read on and click on any intoxicant name to get all the boozy details from my original blog post.

 While a fifth or pint of booze is expensive, most of my Cocktail Recipes can be made with a cheap single-serving airline bottle of liquor. I get them for a buck or more - still much cheaper than drinking at a bar.

While bottles of liquor do not show up at the Dollar Tree, they carry happy hour garnishes like pickled green olives and small cocktail onions.

Click on any photo to see larger.

After a hectic workweek, if you need a Bloody Mary weekend morning, dollar stores have all the ingredients...except vodka (crunchy celery is easy enough to find cheaply at your local grocer.)

I like to cook with alcohol and my first Cocktail, a Loaded Egg Nog, uses a lot of eggs. And the Egg Nog can be finished with an airline bottle of Brandy, Rum, Scotch, or Whiskey. 

I still can get milk or milk substitutes for a Loaded Egg Nog for around a buck a piece...not bad. Eggs for a buck have disappeared, but I hear prices are dropping?

This was originally a Christmas holiday drink recipe, plus at the end of the video is a Tree Trimming that goes off the rails...oh, boy, you are in for a wild ride so watch it below.

My next Cocktail is a classic called an Old Fashioned. It's typically made with Rye Whiskey, a couple shakes of Bitters, sugar, a splash of water, a bit of orange zest, and sometimes garnished with a cocktail cherry. I've had them that way and they are in my Cocktail Top Ten. 

I came up with a meaty spin, an Old Fashioned with a sweet and savory Candied Maple Bacon garnish. 

I guess you could say my version is on the trendy side of specialty garnishes and something you would not serve every day.

I went out on a limb and served my tweaked classic hootch to my friends whom I invited over for an evening of Film Noir that shows on regular TV in Los Angeles. (If you have an antenna you can get it, too, so look it up in your local TV guide - the channel is also on local cable.) 

The channel is called Movies! and it's on channel 13.3 in the home of  Film Noir, Los Angeles. Click here for their broadcast schedule, and "arrow forward or backward" to Thursday and Sunday night to see what they are showing. My version of an Old Fashion was a hit and everyone had seconds and thirds, whew! 

Film Noir is still big in Los Angeles and every year there is a movie festival that celebrates these crime thrillers from the 1940s and 1950s called Noir City. Check out my slide show below to see the scene on opening night.

I made my own Maple Bacon, so my recipe video is worth the price of admission.

Check out my Old Fashioned with a Maple Bacon Garnish video below, it's best served on a cold and stormy night to your roguish friends and favorite femme fatale.

Along with garnishes, Cocktail mixes like fruit juices and bubbly water show up at dollar stores. 

Even if you're "on the wagon" just pour this beverage over ice with a Maraschino cherry for a non-alcoholic Shirley Temple.

Have you had a Mojito? It's a refreshing tropical drink made with rum, club soda, sugar cane juice, and garnished with mint leaves. This concoction comes all the way from Cuba. 

Hey, can we end this embargo of Cuba already? Geeze, you may not agree with my politics, but do join me and hoist a glass in solidarity to my Homemade Mojito!

Keep checking back every year for new CheapSkate Cocktails.