Kristen's Recipes

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

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

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

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.

The Best Custardy Scrambled Eggs

3 eggs, cold from the refrigerator

½ tsp. Diamond Crystal kosher salt

1 heaping T. cold crème fraîche

1 T. salted butter

Flaky salt

Freshly cracked black pepper

Crack the eggs into a small bowl. Add the kosher salt. Use a fork to break the yolks, then forcefully whisk the eggs together for 30 seconds, or until totally homogeneous. Add the creme fraiche to the eggs in 5 or so little pieces (so it’s not all in one clump), but don’t bother to try to whisk it in. Refrigerate the bowl for 10 minutes. After you’ve chilled the eggs, set a small to medium nonstick or well-seasoned carbon steel skillet over high heat. Set a timer for 1 minute. Drop in the butter. After the minute is up, the butter should be foaming. Turn the heat to low and add the cold eggs. Do not touch them for 90 seconds! Seriously, I’ll know. After 90 seconds, they should have begun to set up around the sides, like the very early stages of a French omelet. Rotate the pan 180 degrees, so its handle is facing the opposite way it was facing before. Use a silicone spatula to draw in the egg from the edges, almost to the middle, but off to one side by a few degrees, like the spatula is a pilot taking a plane just off course. As you scrape toward the middle, be sure to scrape under the set eggs you’ve just drawn inward before moving on to the next stroke. Don’t touch for another 90 seconds! I’ll definitely know. Then repeat the spatula motion. Turn the heat up to medium and finish cooking any runny egg around the edges that has stubbornly refused to start firming up, 20 to 40 seconds. Pull the eggs from the heat while still glossy. Slide the eggs onto a plate and serve topped with flaky salt and black pepper.

Tahini Benedict

2 large egg yolks

1 T. freshly squeezed lemon juice

1/4 C. premium tahini paste

1/2 garlic clove, chopped

1/4-1/2 tsp. sea salt

2-3 T. boiling water

1 tomato, cut into 4 rounds

3 tsp. extra­-virgin olive oil, divided

Fine sea salt and freshly ground black pepper, to taste

1/2 tsp. ground cumin

1 T. white vinegar

4 large eggs

To make the sauce: Fill a blender with very hot tap water to warm up the container. Wait 5 minutes, then drain. Add the egg yolks, lemon juice, tahini, garlic, salt and 2 T. boiling water. Blend on medium speed until just combined, about 30 seconds. If the sauce is too thick, add the remaining 1 T. of boiling water and blend to combine. Set aside. To make the eggs: Turn on the broiler to high and posi­tion the broiler rack as close to the heating element as it will go. Coat the tomato rounds with 2 tsp. of the oil and set on a broiler pan. Season with salt and pepper and sprinkle on the cumin. Broil until the surface is speckled but the tomato is still firm, about 3 minutes. Meanwhile, fill a 10- to 12-inch skillet with water and bring to a boil over medium heat. Add the vinegar. Crack each egg into a separate C. or ramekin. Gently slip each egg from its C. into the water. Turn the heat to medium-low so that the water in the pan barely simmers.

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

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).

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

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

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.

1/4 C. dry-packed, sun-dried tomatoes
8 stalks fresh asparagus
Cooking spray
1 T. extra-virgin olive oil
1/2 Bermuda onion
2 oz. smoked salmon
1/2 C. liquid egg substitute
1/4 C. water
3 T. nonfat dry milk
1/4 tsp. chopped fresh marjoram
Pinch freshly ground black pepper
Fat-free sour cream (optional)
Chives (optional)

To soften the sun-dried tomatoes, place them in a bowl and cover them with hot water; let stand 30 minutes. Boil 1-inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp. Heat an ovenproof 8-inch skillet (coated with cooking spray) over medium-high heat until hot. Add the olive oil and sauté the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat. Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram, and pepper. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4 to 6 inches from the heat source until the top of the frittata is puffed and set, 2-3 minutes. Top with fat-free sour cream, marjoram, and chives, if desired. Slice into wedges and serve immediately.

Yield: 2 servings
Calories: 241
Fat: 11g
Fiber: 4g

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.

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.

Crispy Lemon Fried Eggs

4 T. extra-virgin olive oil

1 lemon, cut into thin slices, seeded

4 eggs

Kosher salt

Freshly ground black pepper for garnish

Heat a large cast-iron skillet or frying pan on medium-high. Once the pan is heated, add the oil and the lemon slices. Give the oil a few seconds to heat up. Once the oil starts to shimmer, carefully crack each egg and slide it out of the shell and into the pan, among the lemon slices. Hold the shell close to the oil to prevent splattering. Sprinkle the yolks with a pinch of salt and cook, tilting the pan and using a spoon to baste the tops of the eggs with the olive oil. Cook about 2 minutes, until the whites are puffed and set and the edges are browned and crispy. Remove the pan from the heat (or if you prefer a firmer yolk, flip each egg and cook until the other side is done, about 1 minute). Slide the eggs onto plates, pour the lemon oil over the tops, and season with salt. Use the lemon slices from the skillet as garnish.