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Chervil Soup With Poached Eggs and Asparagus

Chervil Soup With Poached Eggs and Asparagus

About 1 lb. fresh asparagus (get the white stalks if you can find them)

2 leeks

4 C. chicken stock (or vegetable stock — use homemade if you can)

C. heavy cream

4 medium russet or Idaho potatoes

1 large bunch of chervil

1 handful of fresh spinach

Salt and pepper

A pinch of sugar

4 eggs, poached or boiled

1 bunch of chives, very finely chopped

 

Peel the asparagus spears, then snap off the woody bottom part. Put both the peel and the bottom bits of the asparagus, as well as the green part of the leeks, in a saucepan with the stock. Simmer for an hour, then strain. Cut off the tips of the asparagus and reserve. Simmer the stock with the cream, potatoes, white part of the leeks, and asparagus spears until the vegetables are very tender. Wash the chervil and spinach. Blend the boiled vegetables and raw chervil and spinach with a little of the stock in a food processor until smooth. Pour this mixture into the remaining stock through a fine sieve. Add the asparagus tips. Take the pan off the stove — the soup must not be heated now, as the fresh green color will turn into gray-brown if overheated. Season with salt, pepper and a little sugar. Serve each bowl with a poached or a halved boiled egg and a scattering of chives.

 

 

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Spiderweb Eggs

Spiderweb Eggs

webegg1 dozen large eggs
8 cups water
2 cups frozen blueberries
sea salt, for serving

Place eggs in single layer in a large saucepan, and cover with water and blueberries. Bring to a boil.  Remove from heat. Cover; let stand for 10 minutes. Using a slotted spoon, remove eggs one at a time, and place on several layers of paper towels. Lightly crack shell on one side with the handle of a whisk or wooden spoon. Transfer egg to medium bowl. Repeat with remaining eggs and then pour all of the cooking liquid on top of the cracked eggs. Place bowl in the refrigerator and let cool completely.  Carefully peel shells from eggs. Serve with salt. Serve in a Halloween Bento with plastic spiders.

 

 

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Halloween Devilled Spider Eggs

Halloween Devilled Spider Eggs

spider3 slices bacon (3 oz.)

8 hard-cooked large eggs

1/3 cup mayonnaise

2 tablespoons thinly sliced green onions

1 teaspoon prepared mustard

Salt and pepper

8 large  black olives

 

In an 8- to 10-inch frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.   Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.  Then:  cut pitted black olives in half lengthwise and nestle one half on top of an egg for the body, and then cut the other half crosswise into thin slices to form the creepy legs.

 

 

 

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Eggs with Cream Cheese & Scallions

Eggs with Cream Cheese & Scallions

4 scallions, chopped fine
1 T. unsalted butter
4 large eggs
2 ounces cream cheese, cut into bits and softened

 

In a small non-stick skillet cook the scallions in the butter over moderately low heat, stirring, until they are soft. In a bowl whisk together the eggs, the cream cheese, and salt and pepper to taste, pour the egg mixture into the skillet, and cook the mixture over moderate heat, stirring, for 3 to 4 minutes, or until it is cooked through. Serves 2.

 

Acapulco Baked Eggs

Acapulco Baked Eggs

8 large Eggs

2 T. Butter or margarine

6 T. Milk

3/4 tsp. Salt

1/4 tsp. Pepper

2/3 C. Extra-sharp cheddar — shred

4 oz. Can green chiles — chopped

Tomato sauce — ketchup chili or taco sauce

Optional Tomatoes; sliced — garnish

 

Put butter in 8″ square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper.  Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles . Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several tims, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.

Baked Eggs with Pancetta-Basil Marmalade

Baked Eggs with Pancetta-Basil Marmalade

Baked Eggs with Pancetta-Basil Marmalade

 

4 garlic cloves, smashed and chopped

1/4 C. diced yellow onion

2 carrots, finely diced

1 ounce pancetta, diced

1 can (28 ounces) crushed San Marzano tomatoes

2 T. fresh thyme leaves

1/2 C. hand-torn fresh basil leaves

Salt and freshly ground black pepper

4 cage-free organic eggs

 

In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion, carrots, and pancetta and cook, stirring frequently, until the pancetta is lightly browned, 2 to 3 minutes. Drain off and discard half of the juice from the can of tomatoes, then add the tomatoes and remaining juice to the pan. Bring the sauce to a boil. Reduce to a simmer and cook for at least 30 minutes or up to 2 hours to concentrate the flavors. Just before serving, stir in the thyme and basil and season lightly with salt and pepper. Preheat the oven to 35O°F. Grease four 8-ounce gratin dishes with nonstick cooking spray or butter. Place the dishes on a baking sheet. Fill each gratin dish two-thirds full with marinara, then crack 1 egg into each gratin dish. Bake until the eggs have set, 8 to 10 minutes. Serve hot.

Bacon, Egg & Pesto Breakfast Pizza

Bacon, Egg & Pesto Breakfast Pizza

Bacon, Egg & Pesto Breakfast Pizza

Flour, for rolling

1 sheet frozen puff pastry sheet (half of 17.3-oz. package), thawed

1 C. shredded Gruyère

4 slices bacon, cooked

4 large eggs

2 T. pesto

 

On lightly floured work surface, roll puff pastry into 1/4-inch-thick rectangle (about 10 by 12 1/2 inches). Transfer to baking sheet lined with parchment. Prick pastry with fork, leaving 1/2-inch border. Bake at 425° for 10 minutes. Sprinkle pastry with cheese. Top with bacon. Crack 1 egg onto each quarter of pastry; season. Bake pizza until eggs are just set, 12 to 14 minutes. Dollop pizza with pesto.

Baked Eggs with Pesto and Pancetta

Baked Eggs with Pesto and Pancetta

Baked Eggs with Pesto and Pancetta

 

8 eggs separated (you need at least 4 unbroken yolks)

1 T. heavy cream

pinch of salt and pepper

pinch of red pepper flakes

4 slices of pancetta

4 slices of baguette (sliced long on a bias)

extra-virgin olive oil

1/4 C. prepared basil pesto

 

Preheat oven to 350 degrees. Place the baguette slices on baking sheet and brush with olive oil then bake until toasted and still chewy inside (about 10 minutes.) Increase oven temperature to 375 degrees. Place round pancetta slices on a parchment-lined baking sheet and bake until crisp (check after 8 minutes.) In a medium bowl, whisk egg whites with cream and a pinch of salt, black pepper and red pepper flakes. When cream and whites are combined, pour into individual ramekins, filling each 3/4 full. Cover each ramekin with foil and put in a baking dish at least 3 inches deep. Fill baking dish halfway with water. Bake at 375 degrees for approximately 20 minutes. The whites should be baked until opaque. When cooked to desired doneness, place the yolks on top of the whites in each ramekin and bake for additional 1-2 minutes. Remove from oven if yolks start to shrivel. Place pancetta wheel on rim of each ramekin. Spread 1 T. of pesto on each baguette slice and place beside ramekin. Serve warm.

Cheesy Mushroom Baked Eggs for Two

Cheesy Mushroom Baked Eggs for Two

Cheesy Mushroom Baked Eggs for Two

2 tablespoons unsalted butter

3 ½ oz (100 g) shiitake mushrooms (or any mushrooms you like), wiped clean and coarsely chopped (about 1½ to 2 cups)

1 pinch sea salt

1 pinch black pepper

1 large clove garlic, crushed

¼ teaspoon dried thyme leaves or ¾ teaspoon minced fresh thyme leaves

1½ tablespoons heavy cream

1½ oz (40 g) Emmental cheese (or any Swiss cheese you like), shredded (about ⅓ cup)

2 large eggs

2 teaspoons minced fresh parsley leaves, for garnish

Toast, for serving (optional)

 

Preheat oven to 400F. Add the butter to a medium skillet over medium heat; once the butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them. Bake until the cheese is melted and the eggs are cooked how you like them (I like mine with set whites and runny yolks, which takes about 10 minutes). Sprinkle the parsley on top, and serve immediately.

Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

Pesto-Prosciutto Breakfast Sandwich

 

1/2 cup olive oil

2 1/2 cups fresh basil leaves

2 tablespoons pine nuts, lightly toasted

2 garlic cloves

1/2 cup grated Parmesan cheese

1 teaspoon chopped fresh parsley

1/2 teaspoon fine sea salt

 

4 slices sourdough bread

4 slices aged provolone cheese

4 slices Prosciutto

4 T. Butter, room temperature

4 large Eggs

 

To make the pesto: In a food processor, combine all the pesto ingredients. Pulse until somewhat smooth. Stop and scrape down the sides and bottom of the food processor as needed to make sure everything mixes together evenly. To make the sandwiches: Spread a generous amount of pesto (1 to 2 tablespoons per slice) on 4 slices of bread. On 2 of the slices of bread, top the pesto with a slice of cheese, then 2 slices of prosciutto, then another slice of cheese. Close each sandwich. In a large skillet, melt 2 tablespoons of the butter over medium heat. Place the sandwiches in the skillet and cook until golden brown on one side, 3 to 5 minutes. While the first side is browning, spread 1/2 tablespoon of butter over the top of each sandwich. Once the first side is browned, flip them over and cook until browned on the second side. (You are basically making a grilled cheese.) Meanwhile, in a large skillet, melt the remaining 1 tablespoon butter. Add the eggs and cook sunny side up according to the instructions on this page. Once the sandwiches and eggs are finished cooking, peel open each sandwich and place 2 eggs inside. Place each sandwich on a plate, cut them in half and enjoy. Use extra pesto on other sandwiches, bruschetta, pizza and pasta.

Instant Pot Sausage & Egg Breakfast Tacos

Instant Pot Sausage & Egg Breakfast Tacos

Instant Pot Sausage & Egg Breakfast Tacos

6 eggs

2 Italian sausage links, casing removed. About 1 cup of raw sausage when put together.

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup diced onion

1 avocado, diced

1/2 cup diced tomatoes

2 tablespoons salsa

4–6 tortillas

 

In a heat proof container that fits in your pressure cooker, whisk together eggs, salt, pepper, and onion then drop in small chunks of raw sausage. Pour 1 cup of water into pressure cooker pot, then place trivet inside. Lower heat proof container with eggs on top of trivet, then lock lid and set to high pressure for 10 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure. Top with avocado, tomatoes, and salsa, then stir to break up eggs and sausage pieces.  Spoon into tortillas and serve.

Brave Horse Tavern’s Deviled Eggs

Brave Horse Tavern’s Deviled Eggs

Brave Horse Tavern’s Deviled Eggs

Pickled Garlic

 

1 C. Water

2/3 Apple Cider Vinegar

½ C. Sugar

1 tsp. Salt

1 tsp. Mustard Seeds

1 Bay Leaf

1 C. chopped Green Garlic NOTE: If you can’t find green garlic, substitute a head’s worth of peeled garlic cloves, and thinly slice the garlic before adding it to the top of each egg.

 

Deviled Eggs

 

6 eggs

4 thick slices smoked bacon

3 tablespoons sour cream

2 tablespoons mayonnaise

1 1/2 teaspoons Dijon mustard

1 teaspoon sambal or other spicy Asian chile sauce

¼ teaspoon Tabasco or other hot pepper sauce

2 tablespoons finely chopped fresh chives

¼ cup diced pasilla or poblano peppers

2 tablespoons finely chopped fresh Italian parsley

 

Make the pickled garlic: Bring the water, vinegar, sugar, salt, mustard seeds, and bay leaf to a boil in a small saucepan, stirring until the sugar has dissolved completely. Add the garlic, simmer for 5 minutes, then remove the pan from the heat and let cool to room temperature. (The garlic can be made up to 1 week ahead and stored in an airtight container in the refrigerator, in its pickling liquid, until needed.) Make the deviled eggs: Place the eggs in a saucepan and add cold water to cover. Bring to a boil over high heat. When the water boils, remove the pan from the heat, cover, and let sit for 12 minutes. Drain the eggs, let cool in a bowl of ice water, and peel. Meanwhile, cook the bacon over medium heat in a large saucepan until crisp, about 10 minutes, turning occasionally. Transfer to a paper towel-lined plate, reserving the bacon fat for the egg filling, and set aside. (Yes, you can eat a piece. The chef accounted for this.)

4- Cut the eggs in half lengthwise, transferring the yolks to a medium bowl and the whites to a serving platter. Add the sour cream, mayonnaise, mustard, sambal, Tabasco, chives, and ix/2 teaspoons of the bacon grease. Finely chop the bacon and add about three-quarters of it to the yolk mixture. Just before serving, pile the yolk mixture into the egg whites. Top each egg with some of the leftover bacon, pasilla peppers, parsley, and a few pieces of pickled green garlic and serve.

Spinach Tomato and Mushroom Frittata

Spinach Tomato and Mushroom Frittata

Spinach Tomato and Mushroom Frittata

6 large eggs, beaten

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 teaspoons chopped fresh basil

2 tablespoons coconut oil or ghee

2 garlic cloves, minced

1 cup coarsely chopped white mushrooms

2 cups baby spinach

1 medium tomato, diced

 

Preheat the oven to 375°F. In a large bowl, combine the eggs, 1/8 teaspoon of the salt, the pepper, and the basil. Set aside. In a medium oven-safe skillet, melt the coconut oil over medium heat. Add the garlic and mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the spinach and remaining 1/8 teaspoon salt and cook until the spinach wilts, 2 to 3 minutes. Stir in the tomato. Spread the vegetables so that they cover the bottom of the skillet. Pour the egg mixture over the top and cook until the edges set, about 1 minute. Transfer the skillet to the oven and bake until the eggs are set in the center, 10 to 12 minutes. Slide the frittata out of the skillet onto a cutting board. Slice into wedges, then serve.

Noelle’s tip: To easily slide the frittata oat of the skillet, ran a silicone spatula around the edge to gently loosen it from the pan.

Dutch Oven Breakfast Casserole

Dutch Oven Breakfast Casserole

Dutch Oven Breakfast Casserole

 

2 Granny Smith apples, peeled, sliced and sautéed in butter

2 lb sausage, cooked and drained

9 bread slices, cubed

3/4 t. dry mustard

9 eggs, beaten

3 c. milk

1 1/2 c. shredded cheese

 

Line Dutch oven with foil. Mix ingredients in a bowl, then put in oven and cook for about one hour at 350°

Stinging Nettle Soup with Quail Eggs

Stinging Nettle Soup with Quail Eggs

Stinging Nettle Soup with Quail Eggs

 

1/2 lb. fresh young stinging nettles washed well

4 C. homemade chicken broth

1 T. all purpose flour

1 T. unsalted butter

Pinch toasted, ground fennel seed

Pinch toasted, ground aniseed

Kosher salt to taste

Fresh ground black pepper for finishing

12 hardboiled quail eggs or chopped hard-boiled eggs

Fresh chopped dill or mint for serving

Creme fraiche for serving, optional

 

Bring a pot of lightly salted water to a boil, then blanch the nettles for a second or two until just wilted, then remove to an ice bath and chill. Remove the nettles and chop finely. in a 2 qt saucepan, melt the butter and stir in the flour. Whisk in the chicken stock and simmer for a few minutes until lightly thickened, then add the aniseed, fennel, and salt to taste. Finally add the nettles and heat through, double check the seasoning and adjust as needed, then divide 1 C. portions between heated soup bowls or C., garnish each with 3 quail eggs, fresh cracked pepper, creme fraiche if using and the dill, then serve immediately.

 

Notes: With a recipe with so few ingredients, it’s important to use a strong, high quality chicken or poultry stock, or any stock you want to substitute.   If you really want to drive home the nettle, try pureeing half of the leaves with the soup and chopping the other half to add, you’ll get more of a pronounced nettle flavor.

Truffled Devilled Eggs

Truffled Devilled Eggs

12 whole eggs hard-boiled and split lengthwise. Whites and yolks separated. 

1/2 C. mayonnaise

2 T. chives, minced

1/4 Tsp. dry mustard

1/4 Tsp. truffle oil

1 black truffle, minced & peeled 

salt & pepper to taste 

1 T. snipped chives

 

Mix egg yolks with Mayo and chives and remaining ingredients, except egg whites. Mash with a fork until mixture is creamy. Fit a pastry bag with a star tip and fill bag with egg mixture. Pipe yolks into the egg whites (A plastic sandwich bag can be used with a corner cut off if no pastry bag is available.). Garnish with snipped chives. Makes 24 eggs.

Hot & Sweet Deviled Eggs

Hot & Sweet Deviled Eggs

6 hard cooked eggs, peeled and halved vertically

4-5 T. Mayonnaise

1/4 tsp. Curry Powder

1/8 tsp. salt

1/4 tsp. Pepper

1 tsp. Chives, minced

1/4 C. dried sweetened cherries, finely chopped

Chive Sprigs for Garnish

 

Scoop yolks into a bowl; reserve whites. Mash yolks with mayonnaise until creamy. Stir in seasonings and mix well. Add chives and cherries. Spoon yolk mixture into whites. Insert chive sprigs into each half for garnish

Windowpane Eggs

Windowpane Eggs

1/2 C. fresh sugar snap pea pods, strings and tips removed

1/2 C. grape tomatoes and/or yellow cherry tomatoes, halved

1 tsp. cooking oil

2 tsp. snipped fresh dillweed or 1/2 tsp. dried dillweed

Salt and pepper

2 T. margarine or butter

2 1/2-inch-thick slices sourdough bread, approximately 5×4-inch rectangles

2 eggs

 

In a very large (12-inch) skillet cook and stir pea pods and tomatoes in hot oil for 2 minutes or until the peas are crisp-tender and heated through. Stir in dill. Season with salt and pepper. Remove from skillet. Cover and keep warm.  In the same skillet melt margarine over medium heat. Cut or tear a hole in each slice of bread leaving about 1/2 inch band of bread around the perimeter. Place bread slices in hot skillet. Crack egg into center of each bread slice. Sprinkle with salt and pepper. Cover and cook 3 minutes. Using a pancake turner, turn bread over; cook an additional 1 minute or until desired doneness.  Place egg and bread onto individual serving plates. Serve with pea-tomato mixture.

Asparagus Soldiers with Soft-Boiled Egg  Hollandaise

Asparagus Soldiers with Soft-Boiled Egg  Hollandaise

Asparagus Soldiers with Soft-Boiled Egg  Hollandaise

This is a quick and rather nifty way to enjoy the combination of tender, fresh asparagus and a buttery, eggy sauce without any of the work that a proper hollandaise requires. And it’s an awful lot of fun to eat. As with all asparagus recipes, get the very freshest spears you can.

 

About 20 asparagus spears

2 large eggs, at room temperature

1 T. unsalted butter

A little cider vinegar

Sea salt and freshly ground black pepper

 

Prepare the asparagus by snapping off any woody ends (the spears will break naturally where they are tender). You could steam the asparagus spears above the boiling eggs – if very freshly cut, they will take about the same amount of time. Otherwise, simmer or steam the asparagus separately until tender but not too floppy – 8 minutes at the most for the thickest stems. Time them so they are ready just ahead of the eggs. Meanwhile, bring another pan of water to a boil. Carefully lower in the eggs and simmer for about 4 minutes (the yolks must be quite runny or the hollandaise effect will be hard to achieve).

Full Garden Frittata

Full Garden Frittata

Full Garden Frittata

 

4 large eggs

1/3 cup 2% milk

1/4 teaspoon salt, divided

1/8 teaspoon coarsely ground pepper

2 teaspoons olive oil

1/2 medium zucchini, chopped

1/2 cup chopped baby portobello mushrooms

1/4 cup chopped onion

1 garlic clove, minced

2 tablespoons minced fresh basil

1 teaspoon minced fresh oregano

1 teaspoon minced fresh parsley

Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

 

Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture. Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

 

Yield: 2 servings

Calories: 227

Fat: 15g

Fiber: 1g

Greek Flavored Deviled Eggs

Greek Flavored Deviled Eggs

 

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in bowl

1/4 cup crumbled imported feta cheese

6 large Kalamata olives, pitted and chopped (about 1/4 cup)

3 sprigs oregano, chopped

1/4 cup mayonnaise

Zest of 1 lemon

2 tablespoons of lemon juice

Black pepper to taste

Large oregano leaves for garnish

 

Mix the first 8 ingredients in a bowl.  Fill the whites evenly with the mixture and garnish each egg half with large oregano leaf.

Brunch Flatbread with Eggs, Bacon, and Frisée

Brunch Flatbread with Eggs, Bacon, and Frisée

 

1 package (2 1/4 teaspoons) active dry yeast

About 1 teaspoon salt

About 1/4 cup olive oil

3 1/2 to 3 3/4 cups all-purpose flour

8 ounces thick-cut bacon, chopped

About 1/4 cup yellow cornmeal

1 1/3 cups shredded parmesan or manchego cheese

12 large eggs

Pepper

1 tablespoon red wine vinegar

3 ounces baby spinach (about 2 cups), rinsed and crisped

3 ounces frisée lettuce leaves (about 2 cups), rinsed and crisped

 

In a large bowl, sprinkle yeast over 1 1/2 cups warm (110°) water. Let stand until yeast is softened, about 5 minutes. Stir in 1 teaspoon salt and 1 tablespoon olive oil. Gradually stir or, with an electric mixer on low speed, beat in 3 1/2 cups flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover dough with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes. Punch dough down, cover, and chill up to 8 hours (see notes). Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings to dress greens, if desired. At least 2 hours before serving, remove dough from refrigerator and let stand at room temperature for 45 minutes (see notes). Scrape onto a lightly floured board and press gently to expel air. Divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes. Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tablespoon olive oil and sprinkle with about 1/3 cup cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 minutes. Remove from oven and crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 minutes into baking). Sprinkle lightly with salt and pepper. Return flatbreads to oven, switching pan positions, and bake until crust is well browned, 5 to 8 minutes longer. Meanwhile, in a large bowl, mix 1 tablespoon olive oil or reserved bacon drippings and the vinegar. Add spinach and frisée and mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.

Bacon, Spinach, and Tomato Scrambled Eggs

Bacon, Spinach, and Tomato Scrambled Eggs

 

 

4 eggs

2 egg whites

1/2 tsp. salt-free seasoning blend

1 tsp. olive oil

2 slices (2 ounces) canadian bacon, cubed

1 C. packed baby spinach leaves, chopped

1/2 C. grape or cherry tomatoes, chopped

ground black pepper

 

In a bowl, combine the eggs, egg whites, and seasoning blend. Beat with a fork until smooth. Heat the oil in a nonstick skillet over medium heat. Add the bacon, spinach, and tomatoes. Cook, stirring, for about 2 minutes, or until the spinach is wilted. Add the egg mixture. Cook, stirring, for about 2 minutes, or until the eggs are set. Season with pepper, if desired.

 

Yield: 4 servings

Calories: 120

Fat: 7g

Green Eggs and Ham

Green Eggs and Ham

1 (8-oz.) loaf French bread, cut diagonally into 6 slices
1 C. egg substitute
1/4 C. chopped fresh basil
2 T. 1% milk
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 large egg
2 garlic cloves, minced
1 oz. pancetta, diced
4 plum tomatoes, thinly sliced lengthwise
1/4 C. (1 oz.) shredded fontina cheese

Preheat broiler. Arrange bread slices in a single layer on a baking sheet. Broil 2 minutes or until tops are toasted. Remove from oven. Turn the slices over; set aside on baking sheet. Combine egg substitute, basil, milk, salt, pepper, and egg, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add garlic and pancetta; saut� 3 minutes or until pancetta begins to crisp. Add egg mixture to pan; cook 2 minutes or just until set, stirring gently. Divide egg mixture evenly over bread slices. Top egg mixture with tomatoes, and sprinkle with cheese. Broil 2 minutes or until the cheese melts and begins to brown. Serve immediately.

Yield: 6 servings
Calories: 194
Fat: 6.4g
Fiber: 1.7g

Scrambled Eggs with Cod and Roasted Red Pepper

Scrambled Eggs with Cod and Roasted Red Pepper

10 oz. cod fillet
4 eggs
4 egg whites
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. olive oil 1 garlic clove, minced
1/2 C. roasted red bell pepper
1/4 tsp. dried sage leaves, crumbled
Four 1-oz. slices country white bread (1/2″ slices), toasted
1 T. + 1 tsp. anchovy paste

In medium nonstick skillet, bring 2 C. water to a boil. Reduce heat to low; add cod. Poach cod 5-7 minutes, until fish flakes easily when tested with fork. With slotted spoon, transfer cod to paper towels to drain. Flake cod; set aside. In medium bowl, with wire whisk, combine eggs, egg whites, salt and black pepper. In large nonstick skillet, heat oil; add garlic. Cook over medium-low heat, stirring frequently, until golden brown. Add egg mixture; cook, stirring gently, until mixture forms soft, creamy curds. With fork, stir in bell pepper, sage and flaked cod; cook, stirring occasionally, 1-2 minutes, until mixture is heated through. Spread each toast slice with 1 tsp. of the anchovy paste; place each on a plate. Top each toast slice with one-fourth of the egg mixture.

Yield: 4 servings
Calories: 265
Fat: 9g
Fiber: 1g

Canyon Ranch Spinach Eggs Benedict

Canyon Ranch Spinach Eggs Benedict

Canyon Ranch Spinach Eggs Benedict8 C. washed fresh spinach leaves, well drained
1 1/2 tsp. non-salt seasoning (such as Mrs. Dash)
4 whole-wheat English muffins
Hollandaise Sauce:
3 egg yolks
1 tsp. lemon juice
Pinch cayenne pepper
Pinch salt
4 T. melted butter
3 egg whites
Pinch cream of tartar
Poached Eggs:
1 T. white vinegar
4 C. water
8 whole eggs

Lightly coat large saute pan with canola oil and saute spinach over medium-high heat until wilted. Season with Mrs. Dash. Cover and set aside. Split English muffins in half and toast. Bring a large pot of water to boil. In a medium stainless steel mixing bowl, combine yolk, lemon juice, cayenne pepper and salt. Place stainless steel bowl over (not touching) boiling water and whisk egg mixture with a wire whip until thickened. Place mixture in blender container and blend at high speed for 5 seconds. Reduce to medium speed and slowly add butter. In a medium bowl, beat egg whites and cream of tartar until mixture forms stiff peaks. Fold yolk mixture into egg white mixture until blended. To poach eggs, add vinegar to water in a large saucepan, bring to a boil again and reduce to a simmer. Gently crack each egg just above the surface and let egg slip into the water. As eggs cook, use a spoon to corral whites around the yolks. Cook until whites are firm and opaque, but yolk is still soft. Lift eggs from water with a slotted spoon and let drip for a few seconds before assembling plates. Place 1/4 C. spinach on English muffin half. Top with one poached egg and 2 T. Hollandaise Sauce.

Yield: 8 servings
Calories: 210
Fat: 12g
Fiber: 3g

Spinach Bacon Deviled Eggs

Spinach Bacon Deviled Eggs

12 hard-cooked eggs

1/2 C. frozen chopped spinach, thawed

1/4 C. mayonnaise

1/4 C. real bacon bits

1 1/2 T. cider vinegar

2 T. butter, softened

1 T. sugar

2 tsp. black pepper

1/4 tsp. salt

 

Peel eggs, slice in half, remove yolks, and mash yolks in a bowl. Combine yolks with remaining ingredients. Mix well. Fill whites.

Tomato Egg Cups

Tomato Egg Cups

6 large beefsteak or heirloom tomatoes

6 whole organic eggs

6 egg whites

1 tbsp fresh thyme

Sprinkle of feta cheese

Chives, chopped

 

Preheat oven to 450°F (230°C). Begin by cutting the top from each tomato, about a quarter of the tomato. With a paring knife, cut around the inner flesh of the tomato and using a spoon scoop out the seeds. Make sure you don’t scoop too much from the bottom or the egg mixture will seep out. Season each tomato with S&P and a drizzle of olive oil. Crack one egg white in each tomato cup. Sprinkle a little feta cheese and fresh thyme in each. Follow that by adding a whole egg in each tomato. Place carefully on a foiled oven tray and pop in oven for approx. 25 minutes or until eggs are cooked. When they’re ready, sprinkle with chopped fresh chives. 

 

 

Version Two

 

4 medium-size vine-ripened tomatoes

Kosher salt and freshly ground black pepper to taste

4 large eggs

4 tablespoons shredded white cheddar cheese

4 slices toast, cut into strips (as shown in the picture)

 

Preheat oven to 425° F. Slice off and set aside the top third of each tomato. Scoop out the seeds.Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper. Break an egg into each tomato. Bake, with the sliced tops, for 10 minutes. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more. Let cool for 5 minutes. Serve with the tops and toast strips (also called “soldiers”—as your child might be delighted to know) for dipping.

Yellow Tomato Custard

Yellow Tomato Custard

Yellow Tomato Custard

2 pounds of ripe yellow tomatoes, cut into large chunks

5 large eggs

1-2 teaspoons of olive oil

1 teaspoon of salt

A small pinch of saffron (optional)

2 T. of grated hard cheese of your choice (Parmesan, Asiago, Pecorino, Myzithra, etc.)

 

In skillet, sauté the tomato chunks in olive oil over medium-high hear until they are soft and falling apart. Continue to cook for 10 minutes more to allow tomatoes to get even softer and thicken up a bit, stirring frequently. It should reduce down into a puree of about 2 cups. Meanwhile, grease your baking cups with butter and place in a large deep pan. Preheat the oven to 325 degrees. Remove tomatoes from heat and allow to cool five minutes. Measure out 2 cups of tomato puree and add to blender with eggs, salt and saffron; liquefy. Strain mixture into a large measuring cup. You want 4 cups of custard. Add custard to the baking dishes and place the large pan into the oven. Pour boiling water into the large pan to about halfway up your custard cups. Bake in the water bath until the custard is set around the edges and just slightly jiggly in the middle. (30 minutes for a 11×7 ceramic baking dish – your times will vary depending on container)

Okonomiyaki: Cabbage Pancakes

Okonomiyaki: Cabbage Pancakes

Okonomiyaki: Cabbage Pancakes

5 eggs

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sea salt, plus more for seasoning

1/3 cup flour

8 cups finely shredded cabbage

1 bunch scallions, trimmed and chopped, to yield about a heaping cup

For the soy dipping sauce:

¼ cup soy sauce

2 T. rice vinegar

2 T. mirin

1 teaspoon hot chili sauce or Sriracha, optional

½ teaspoon sesame oil

1 teaspoon sugar

Grapeseed or other neutral oil for frying

 

In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage and scallions. Make the sauce: combine all ingredients in a small bowl. Add 1 T. of water. Set aside. In a large sauté pan, warm a couple T. of oil over medium-high heat until glistening. Pinch batter with hands and carefully drop the mounds into the oil—in a large skillet, you should be able to fry 4 at a time. Lower the heat to medium. Cook on each side for about 3 minutes or until golden brown. Transfer to a paper-towel lined plate and season lightly with salt. Serve with soy-dipping sauce.

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

Herby Greens and Goat Cheese Frittata

8 eggs

2 tsp. minced fresh rosemary

Pinch red pepper flakes

Kosher salt and freshly ground black pepper

4 T. unsalted butter

1 small onion, finely chopped

1/2 C. cherry or grape tomatoes

2 C. finely chopped leafy greens (Swiss chard, collards, mustard or kale)

4 ounces fresh goat cheese, at room temperature

 

Preheat the oven to 350 degrees F. Whisk together the eggs, rosemary, red pepper flakes, 1/2 tsp. salt and 1/4 tsp. black pepper in a bowl. Melt the butter in a cast-iron skillet. Add the onions and tomatoes, and sauté until the onions are soft and the tomatoes are starting to burst, about 5 minutes. Add the greens, 1/2 tsp. salt and some pepper; sauté for another 2 minutes. Turn down the heat to low and pour in the eggs. Using a rubber spatula, very gently move the eggs around a bit — not scrambling them, just massaging them into the cracks and crevasses of the greens. Once the eggs start to set on the bottom, dollop with the goat cheese and transfer the skillet to the oven. Bake until the frittata is set on top, 5 minutes.

Scramblewiches

Scramblewiches

1 baguette

2 T. unsalted butter

1/2 lb. sliced ham or turkey or pastrami or corned beef (deli-sliced)

8 large eggs

1/8-1/4 fluid oz. milk (a splash)

1 tsp. hot sauce

 Salt

 Fresh ground black pepper

4 slices Swiss cheese (halved lengthwise to fit bread)

 Chopped fresh chives or fresh flat-leaf parsley

 

Preheat oven to 200°; crisp the bread in the low oven, split it lengthwise and hollow it out. Cut each bread in half again, across, making 4 boats; switch the broiler on. Heat a large nonstick skillet over moderate heat; add the butter and let it melt. Add in the meat and cook for 3 minutes or until brown at the edges, separate the pieces. In a bowl, beat the eggs with a splash of milk, the hot sauce, salt, and pepper; add to the skillet w/the meat; scramble, keeping the eggs a little soft. Divide the eggs among the bread and cover with the cheese; melt the cheese under the broiler; take sandwiches out as soon as the cheese softens and melts. Garnish with chopped chives or parsley.

Shannon Mullen’s Egg Foo Yung

Shannon Mullen’s Egg Foo Yung

olive oil cooking spray
1/2 cup finely shredded cabbage or fresh bean sprouts, rinsed and drained
1/4 cup thinly sliced mushrooms
1/4 cup finely sliced (or grated) carrot
2 tablespoons finely sliced green onions
2 tablespoons chopped red bell pepper
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
6 large egg whites and 1 whole egg (or 1 1/4 cups egg substitute)
2/3 cup diced lean turkey, about 4 ounces (or chicken, lean pork, or cooked shrimp)
1/2 teaspoon black pepper
1 tablespoon chopped fresh cilantro or green onion

Lightly coat a large non stick sauté pan with cooking oil spray. Over medium high heat, sauté the vegetables for about 3 minutes or until almost tender but still bright. Transfer vegetables to a bowl to cool. Clean sauté pan to use again. Beat the eggs well. Add turkey, vegetables and seasonings. Stir to combine. Again, lightly coat the pan with cooking oil spray and place over medium high heat. When the pan is hot, add the egg foo yung mixture. Cook, for one minute until it is set around the edges. Reduce heat to low, cover and simmer for two minutes to three minutes or until eggs are set in middle. Remove from heat, covered and allow to rest for two minutes. Fold eggs in half and then cut in half again before transferring to two large plates. Garnish with fresh cilantro or green onion and serve hot with low sodium soy sauce.

Yield: 2 servings
Calories: 171
Fat: 3g
Fiber: .9g

Salami Scrambles

Salami Scrambles

1 T. extra-virgin olive oil, 1 turn of the pan in a slow stream

1/4 to 1/3 pound salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped

1 clove garlic, chopped

2 to 3 scallions, chopped, 1/4 onion may be substituted

1 plum tomato or 1 vine tomato, seeded and chopped or 3 T. chopped sun-dried tomato

8 large eggs

4 ounces your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese

Salt and pepper

Chopped parsley leaves, for garnish

Chopped or torn basil leaves, for garnish, optional

 

Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

 

Val Verde Scramble

Val Verde Scramble

Savory corn cake:

2 T. diced roasted red peppers

2 T. sliced green onions

1/4 C. diced green chiles

1 ear corn on the cob, kernels removed

1 egg

1/4 C. grated jack cheese

1 C. buttermilk

4 T. melted butter, divided

1 C. cornmeal

1 C. corn flour

1 1/2 tsp. salt

Scramble:

3 whole eggs

1 T. roasted red peppers

1 T. chopped scallions

2 T. grated jack cheese

1/4 avocado, small dice

Griddled chorizo sausage, for serving

 

For the savory corn cake: In a mixing bowl place the roasted red peppers, green onions, green chiles, corn kernels, egg, jack cheese, buttermilk and 2 T. of the melted butter. Combine well. Mix together the cornmeal, corn flour, and salt. Slowly stir the dry ingredients into the wet, be careful to not to overmix. Heat a cast iron skillet over medium heat and brush with the remaining 2 T. melted butter. Scoop 1/4 C. mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes. When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side. For the scramble: Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are about almost done, add the remaining ingredients. To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage.

Sausage Scrambles and Cheese

Sausage Scrambles and Cheese

1 T. extra-virgin olive oil or vegetable oil, 1 turn of the pan

1 pound bulk breakfast sausage, such as maple sausage

8 large eggs

A splash half-and-half or whole milk

A few drops hot sauce

Salt and pepper

6 ounces (1/3 pound) Cheddar, diced

1 plum tomato, seeded and diced

 

Preheat a nonstick skillet over medium high heat. Add extra-virgin olive oil or vegetable oil, 1 turn of the pan, add sausage and brown and crumble the meat, 5 or 6 minutes. Remove the sausage from the pan and drain off some of the fat. Return pan to heat and reduce the temperature to medium low. Whisk together the eggs, half-and-half or milk, hot sauce, salt and pepper. Scramble the eggs until soft, then add cheese and continue to scramble another minute or so to finish cooking eggs and to begin to melt the cheese bits. Remove pan from heat and combine sausage and eggs. Garnish servings of the eggs with a few pieces of diced fresh tomato. Serve plates of sausage scrambles with pancakes, or for a simple supper, serve with toasted whole grain bread, buttered and drizzled with honey.

Western Eggs in Potato Shells

Western Eggs in Potato Shells

1 baking potato (9 oz.) baked
2 T. fat free sour cream
1 tsp. butter
1 oz. Canadian style bacon, diced
2 T. each minced onion & green bell pepper
2 eggs

Cut potato in half lengthwise and using a spoon, scoop out pulp from halves, leaving 1/4 inch thick shells; reserve shells. In small mixing bowl combine potato pulp and sour cream; mash and set aside. In small nonstick skillet melt butter; add bacon, onion and bell pepper and sauté over medium-high heat, stirring frequently, until vegetables are tender-crisp, 2-3 minutes. Add to pulp mixture and stir to thoroughly combine. Spoon half of pulp mixture into each reserved potato shell. Set potato shells in 1 quart microwaveable shallow casserole. Using the back of a spoon, make a deep indentation in center of each potato. Break 1 egg into a small dish, then slide into 1 indentation; repeat with remaining egg. Using a toothpick, lightly pierce membrane of yolks in several places, being careful not to pierce yolks. Tightly cover casserole with plastic wrap and microwave on medium (50%) for 3 minutes, until egg whites are opaque.

Yield: 2 servings
Calories: 248
Fat: 12g
Fiber: .1g

Caramelized Onion, Spinach & Bacon Quiche

Caramelized Onion, Spinach & Bacon Quiche

1 (10-oz.) can refrigerated pizza crust
Cooking spray
1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 C. low-fat sour cream
2 T. minced shallots
1 C. evaporated skim milk
1/4 tsp. salt
1/8 tsp. pepper
2 large egg whites
1 large egg
3/4 C. Caramelized Onions (about 3 C. uncooked)
1/3 C. chopped Canadian bacon
1/4 C. (1 oz.) shredded reduced-fat Monterey Jack cheese

Preheat oven to 350. Shape the dough into a 4-inch circle; cover and let stand for 5 minutes. Roll the dough into an 11-inch circle on a lightly floured surface. Fit the dough into a 9-inch pie plate coated with cooking spray, and flute. Combine the spinach, sour cream, and shallots in a small bowl. Combine the evaporated milk, salt, pepper, egg whites, and egg in a medium bowl, and stir well with a whisk. Stir 1/3 C. milk mixture into spinach mixture. Spoon the spinach mixture into bottom of prepared crust. Add Caramelized Onions, and top with bacon and cheese. Pour the remaining milk mixture over cheese. Place pie plate on a baking sheet, and bake at 350&176; for 45 minutes or until set. Let quiche stand 10 minutes.

Yield: 6 servings
Serving size: 1 wedge

Calories: 261
Fat: 6.3g
Fiber: 2.7g

Buck Rarebit

Buck Rarebit

2 large eggs

2 slices of your favorite bread

1/4 pint milk

1 T. plain flour

1 tsp. mustard powder

1 oz. butter

2 oz. sharp cheddar cheese — grated

1 very small dash of vinegar

1 C. baked beans in tomato sauce (about 3/4 of a 16 oz can)

Salt and pepper to taste

 

In a medium sauce pan, whisk together milk, flour, mustard and butter, then slowly bring mixture to a boil, continuing to whisk until mixture thickens. Let simmer for 1 minute, and then stir in half of the cheese and any seasonings you like. Set aside. Preheat the oven to 375 F. Fill a large frying pan with salted water, add the vinegar and bring to the boil. Meanwhile, empty the beans into a pan and bring to the boil, simmer for 2-3 minutes, stirring occasionally. Crack the eggs onto two saucers, then when the water is simmering, tip them into the pan, reduce the heat so the water gently bubbles around the eggs, and cook for 3 to 4 minutes, depending on how you like your eggs cooked. Meanwhile, toast the bread. Arrange the toast on two heatproof serving plates, top with the baked beans, then a place a poached egg on top of each. Spoon over the cheese sauce, then sprinkle over the remaining cheese. Place the whole plate in the oven (or better yet, a toaster oven) at about 375 F. and cook for 2 to 6 minutes, until golden.

 

 

Yield:

Calories:

Fat:

Fiber: