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Tag: Eggs

Twice-Baked Magic Soufflés

Twice-Baked Magic Soufflés

Twice-Baked Magic Soufflés

5 T. unsalted butter

1/2 cup finely chopped leeks

1/4 cup all-purpose flour

1 1/2 C. whole milk, warmed

1 tsp. kosher salt

1 pinch ground nutmeg

1 1/2 C. grated Parmigiano-Reggiano

1 cup heavy cream

5 eggs, separated

 

Preheat the oven to 425°F and generously grease six 8-ounce ramekins. In a medium saucepan over medium-low heat, melt 1 T. of the butter. Add the leeks and cook, stirring, until soft but not brown, 4 to 5 minutes. Transfer to a bowl and set aside. Melt the remaining 4 T. of butter over medium heat in the same saucepan that you used for the leeks. When the butter stops foaming, whisk in the flour and cook, whisking, for 1 minute. Whisk in the milk and cook, whisking, until the mixture boils and thickens. Stir in the salt, nutmeg, 1 1/4 C. of the cheese, and the leeks. Transfer a third of the mixture to a bowl, whisk in the cream, and set aside. Whisk the egg yolks into the remaining two-thirds, then transfer the mixture to a large bowl. In the bowl of an electric mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), beat the egg whites with a pinch of salt until they hold stiff peaks. Stir a third of the whites into the yolk mixture to lighten it, then fold in the remaining two-thirds until no streaks of white remain. Divide the mixture among the greased ramekins, smooth the tops, then run the tip of your finger around the inner edge of each ramekin (this will help the soufflé rise higher and straighter). Arrange the ramekins in a baking dish and pour enough hot water into the baking dish to come half an inch up the side of the ramekins. Transfer to the oven and bake until puffed, deep golden brown, and set within, about 25 minutes. Remove from the oven, remove the ramekins from the water bath, and let the soufflés cool (they will deflate). Run a knife around the inner edge of each ramekin, then turn the soufflés out into a gratin dish and pour the reserved cream mixture over and around the soufflés. Top each with some of the reserved Parmigiano. At this point, the soufflés can be covered with plastic wrap and refrigerated for up to 24 hours (I’m telling you, this recipe is magic). When you’re ready to bake the soufflés a second time, preheat the oven to 425°F. Bake until the soufflés are puffed and browned (they will puff as much as—if not more than—the first time they were baked), about 10 to 15 minutes. Serve immediately.

Baked Eggs Napoleon

Baked Eggs Napoleon

Baked Eggs Napoleon

12 tater tots, cooked and crumbled

1 tsp. butter

1 T. jalapeno, seeded and finely diced

1/4 C. sweet onion, diced

1 clove garlic, diced

1/4 C. mozzarella cheese, shredded

2 eggs

salt and pepper to taste

 

Preheat oven to 350f. Preheat a small skillet over medium high heat.  Melt butter in the skillet and add the onion and jalapeno. Cook 3-5 minutes, stirring occasionally, until starting to soften. Add the garlic and cook another minute, stirring occasionally. Spray two small ramekin dishes with non-stick spray. Divide the crumbled tots between the two dishes. Stir the onion, chile, garlic mixture into the dishes. Top with the mozzarella. Crack an egg into each ramekin. Season with salt and pepper. Bake in the oven on the middle rack for 5 minutes. Broil on high for 5-6 minutes or until the eggs are set.  Rest for 5 minutes before serving and warn diners that the ramekin is still hot. Notes: For extra crispy potatoes, put the ramekins in the oven for 3 minutes after adding the onion and garlic, then proceed as written.

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

4 slices of bacon, cut into small pieces

8 ramps, aka wild leeks, trimmed and cleaned

2 eggs

salt and pepper to taste

chili pepper flakes to taste

 

Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes, and set aside reserving the grease in the pan. Add the ramps and sauté until tender and slightly golden brown, about 3-4 minutes, and set aside with the bacon. Crack the eggs in the pan and cook until the whites are set and the bottom is slightly golden brown, about 2-4 minutes. Serve the eggs with the bacon and sautéed ramps on the side and season everything with salt, pepper and chili pepper flakes to taste.

New Mex Migas

New Mex Migas

New Mex Migas

2 T. unsalted butter

⅓ C. chopped green onion (green parts only)

¼ C. chopped roasted and peeled green chile (or more to taste)

8 large eggs (beaten until smooth)

salt (to taste)

4 ounce tortilla chips (about 2 3/4 C.) preferably stale

2 C. grated cotija cheese (divided)

½ C. cooked black beans

¼ C. Mexican sour cream (plus more to taste)

1¼ C. coarsely chopped cilantro

 

Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two. Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese. When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.

Instant Pot Ramekin Eggs

Instant Pot Ramekin Eggs

Instant Pot Ramekin Eggs

1 T. ghee, plus more for greasing

2 C. mushrooms, chopped (or other veggies of your choosing)

salt

1 T. chives, chopped

3 eggs

3 T. heavy cream

 

Using the sauté setting of a multicooker, melt ghee, then sauté mushrooms together, until tender, caramelized, and reduced to 3/4 cup. Season with salt to taste. Meanwhile, grease the ramekins. When mushrooms are cooked, divide into ramekins. Top each with a teaspoon of chives, a freshly cracked egg, and a T. of cream.   The multicooker pots are nonstick, and so you shouldn’t need to wash them. Simply add 2 C. of water to the bottom of the Instant Pot.  Add the trivet, and place the egg-filled ramekins on top. Secure and lock the lid of the multicooker. Pressure cook on low for 1-2 minutes. Quick release and immediately remove the top when the pressure has normalized. Carefully remove the ramekins. They’ll be hot, so use heatproof oven mitts or mason jar lifters (if you have them).

Olive Oil Fried Eggs with Kale

Olive Oil Fried Eggs with Kale

Olive Oil Fried Eggs with Kale

Olive oil

1 large bunch of kale, leaves removed from stems and chopped

1 garlic clove, peeled and diced

2 green onions, trimmed and sliced

1/4 tsp. crushed red pepper

Juice from 1/4 lemon

 

2-3 T. olive oil

2 large eggs

 

1 dollop of harissa, for garnish on the side

Toast, for serving

 

In a medium pan or pot, set over medium heat, add few tsp. of olive oil. When warm, add the kale, garlic, green onions, crushed red pepper and a few pinches of salt. Give it a stir and cook until wilted, about 3 to 5 minutes. Continue cooking until softened. Give it a taste and adjust the salt to your liking. Turn the flame to very low and cover the pan or pot.  In a small skillet (I used a non-stick), set over medium-high heat, add the olive oil. Crack the first egg into a small bowl (I find it easier to add it to the pan this way). When the oil is hot, slowly pour the egg into the pan. Fry the egg for about 2 to 3 minutes, until the egg white edges are lacy and crispy and the egg yolks has set. Gently transfer to a bed of paper towels and repeat with the second egg.  Divide the kale amongst the two plates and top with the fried eggs. Garnish with the dollop of harissa and add toast to plates. For heat, try adding some aji verde (Peruvian green sauce).

Easy Pre-Cooked Egg Cups

Easy Pre-Cooked Egg Cups

Easy Pre-Cooked Egg Cups

 

For Turkey Spinach Egg Cups

 

Cooking spray

6 slices roasted turkey breast lunch meat (Applegate)

1 1/2 cups chopped baby spinach

6 eggs

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

 

For Sweet Potato Chive Egg Cups

 

Cooking spray

1 small sweet potato

6 eggs

2 tablespoons chopped fresh chives

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

 

For Ham and Cheddar Egg Cups

 

Cooking spray

6 slices ham lunch meat (Applegate)

6 eggs

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup shredded sharp cheddar cheese

 

For Caprese Egg Cups

 

1 cup sundried tomatoes

Boiling water

6 eggs

6 ounces fresh mozzarella, chopped (or use pearl-size balls)

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 cup chopped fresh basil

 

For Turkey Spinach Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Line each of one of the sprayed cups with one slice of the turkey breast. Divide the chopped spinach evenly between each cup, pressing down to pack in. Carefully break an egg into each cup—it’s okay if a little bit spills out of the turkey “bowl.” In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Sweet Potato Chive Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Using the large holes in a box grater, grate the entire sweet potato (you should get about 1 1/2 cups of grated sweet potato). Scoop 1/4 cup of grated sweet potato into the bottom of each greased muffin cup. Press down to form a crust. Carefully break an egg into each cup. Evenly divide the chives over top of each cup. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Ham and Cheddar Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Line each of one of the sprayed cups with one slice of the ham. Carefully break an egg into each cup. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Sprinkle cheese evenly over cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon.

 

For Caprese Egg Cups: Preheat oven to 350°F. Liberally spray six cups of a regular size muffin tin with cooking spray. Set aside. If using dried tomatoes: Place the sundried tomatoes in a small bowl and cover with boiling water to reconstitute. Set aside for 10 minutes, then drain, squeeze out excess water with a clean kitchen towel, and chop roughly. If using oil-packed tomatoes: Drain from oil and chop roughly.

Divide the sundried tomatoes between the six greased muffin cups. Carefully break an egg into each cup. Then top with 1 ounce of fresh mozzarella each. In a small bowl, mix together the salt, pepper, and garlic powder. Sprinkle evenly over the egg cups. Bake in preheated oven for 10-12 minutes (for a soft yolk), or 12-15 minutes (for a hard yolk). Let cool for 10 minutes in the muffin tin, then use a knife to loosen the sides of the cups and lift them out with a spoon. Sprinkle cups immediately with fresh basil.

Chia Omelet

Chia Omelet

IQS Chia Omelet

I stumbled upon this idea when making an omelet where I’d put in too much milk by accident. I added chia seeds to soak up the liquid (I do the same with casseroles and soups…a few tsp. get everything nice and thick again).

 

1 tsp. olive oil

2 eggs

1 tsp. chia seeds

Basil and oven roasted tomatoes

sea salt and black pepper to taste

 

Beat eggs for one minute then add chia seeds. Warm olive oil in omelet pan. Pour mixture in and swirl until thinly covered. Cook on medium heat and then fold. Remove from pan and serve with basil and tomato. Season with sea salt and freshly ground black pepper.

Baked Ham and Cheese Savory Custard

Baked Ham and Cheese Savory Custard

Baked Ham and Cheese Savory Custard

3 eggs

1 C. milk

1 C. heavy whipping cream

Freshly grated nutmeg to taste

Salt

About 5 1/2 T. butter, softened (or less if you melt the butter first)

1 loaf white bread, crusts removed and cut into 1/2 thick slices

8 ounces thinly sliced ham

1 2/3 C. grated fontina, pecorino or something similar

2/3 C. crated parmesan cheese

 

Preheat the oven to 350, and lightly grease an ovenproof dish.  Whisk the eggs in a bowl and then add the cream and milk along with the nutmeg and a bit of salt.  Dip half of the bread slices in the melted butter and arrange them on the bottom of the dish, overlapping slightly, so that the dish is completely covered.  Pour on half of the egg/milk mixture and allow to sit for 5 minutes of so to give the bread a chance to soak up the milky goodness.  Next, add a layer of half of the ham and top with a layer of half the cheese.  Repeat the process with one more layer of bread, milk, ham and cheese.  Bake for 25-30 minutes until the top is golden brown and crusty.  When finished, allow the custard to cool a bit before serving.

Pima-Papago Cactus and Eggs

Pima-Papago Cactus and Eggs

Pima-Papago Cactus and Eggs

 

2 to 3 5- to 7-inch fresh nopales (prickly pear cactus pads) with thorns removed or 1 7 1/4-ounce can natural cactus in salt water, drained

Salt

4 strips bacon, diced

1/2 C. chopped onion

1/2 to 1 tsp. ground New Mexican red chili or chili powder

4 to 6 eggs

Ground pepper (optional)

 

Rinse fresh nopales well under cold running water and examine carefully to make sure all tiny thorns have been removed.  Trim around the edges with scissors to remove the base of thorns.  Use a sharp knife or vegetable peeler to remove a thin layer of peel.  Rinse again, cut into thin strips, and simmer in lightly salted water for 5 to 6 minutes, until tender.  Rinse and drain.  If using canned nopales, rinse and drain. Cook bacon until crisp in a large skillet over medium-low heat.  Remove with a slotted spoon and reserve. Add onion and chili to the drippings in skillet.  Sauté over medium heat until onion is translucent.  Stir in reserved cactus strips and bacon.  Sauté briefly.  Break desired number of eggs on top of cactus mixture.  Cover tightly and cook over low heat for 5 to 7 minutes, until whites are set and yolks are cooked to taste.  Sprinkle lightly with salt and pepper, if desired.

Breakfast Lettuce Cups

Breakfast Lettuce Cups

Breakfast Lettuce Cups

1 lb. breakfast sausage

4 large eggs plus one egg yolk

Salt and pepper

3 green onions thinly sliced

1/2 C. diced sun-dried tomatoes packed in oil, diced

1 head Butter lettuce

 

In a small skillet over medium heat, cook sausage until lightly browned, breaking up in small bits. Remove sausage from skillet, leaving a little of the rendered fat in the skillet. Whisk eggs and yolk together and pour into skillet. Season with salt and pepper. Stir constantly, cooking the eggs until cooked through and fluffy, about 2 minutes. Remove eggs from skillet. Spoon the sausage, eggs, green onions and diced sun-dried tomatoes into washed and dried butter lettuce leaves. Enjoy

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

Frico and Polenta Fried Eggs

¼ C. shredded sharp white cheddar cheese

¼ C. grated Parmesan cheese

½ C. cooked creamy polenta, warmed

1 tsp. extra-virgin olive oil

2 large eggs

Kosher salt and freshly ground pepper

1 C. torn Swiss chard, baby kale, or collard greens

Crushed red pepper flakes, for serving

 

In a small bowl, combine the cheddar and Parmesan. Heat a large skillet over medium-low heat. Sprinkle the cheese mixture into two 4-inch rounds in the bottom of the skillet and cook until the cheese starts to melt and become firm, 1 to 2 minutes. Using a small spoon, gently spread the polenta over the cheese rounds and make a well in the center of each polenta mound. Evenly drizzle the olive oil all over the polenta, crack an egg into each well, and season both with salt and pepper. Cook, rotating the skillet occasionally, until the egg whites set around the yolk and begin to crisp at the edges, about 2 minutes. Add the greens around the eggs, cover the skillet, and cook until the greens have wilted, 1 minute more.  Remove skillet from heat and serve. Sprinkled with red pepper flakes.

Buttery Croissant Strata with Spinach and Prosciutto

Buttery Croissant Strata with Spinach and Prosciutto

Buttery Croissant Strata with Spinach and Prosciutto

3 tsp. salted butter, thinly sliced, plus more for greasing

6 croissants, roughly torn into thirds

8 large eggs

3 C. whole milk

1 tsp. Dijon mustard

1 tsp. chopped fresh sage

¼ teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

12 ounces frozen spinach, thawed and squeezed dry

1½ C. shredded Gouda cheese

1½ C. shredded Gruyère cheese 3 ounces thinly sliced prosciutto, torn

 

Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish. Arrange the croissants in the bottom of the baking dish and cover with the sliced butter. Bake until lightly toasted, 5 to 8 minutes. Remove and let cool in the pan until no longer hot to the touch, about 10 minutes. In a medium bowl, whisk together the eggs, milk, mustard, sage, nutmeg, and a pinch each of salt and pepper. Stir in the spinach and ¾ C. of each cheese. Carefully pour the mixture over the toasted croissants, distributing it evenly. Top with the remaining cheese and add the prosciutto to finish. Cover and refrigerate for at least 30 minutes or overnight. When ready to bake, remove the strata from the fridge and preheat the oven to 350°F. 5. Bake until the center of the strata is set, about 45 minutes. If the croissants begin to brown before the strata is finished cooking, cover with foil and continue baking. 6. Remove the strata from the oven and let cool for 5 minutes before serving.

Tuscan Frittata Affogata

Tuscan Frittata Affogata

Tuscan Frittata Affogata

10 eggs

1/2 C. grated pecorino romano cheese

Salt and freshly ground pepper, to taste

2 T. plus 1 tsp. olive oil

8 oz. mild Italian sausage, casings removed

1 small yellow onion, cut into 1/4-inch slices

1 red bell pepper, seeded and cut into 1/4-inch slices

1 C. tomato sauce

6 oz. fresh mozzarella cheese, sliced

6 to 8 fresh basil leaves, thinly sliced

 

Preheat an oven to 500°F. In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside. In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more. Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately. Serves 8 to 10.

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

Sausage and Piquillo Pepper Frittata with Fresh Mozzarella and Tomato Sauce

 

1/2 C. pasta sauce

2 T. canola oil (or other neutral-flavored oil)

1 sweet or spicy Italian pork sausage (preferably flavored with fennel; about 4 ounces)

4 small jarred onions, quartered (about 1 ounce or 1/4 cup)

2 roasted Piquillo peppers, ripped into small pieces (about 2 T.)

1 T. plus 1 tsp. ghee or unsalted butter

12 large eggs

2 tsp. kosher salt

2 ounces fresh mozzarella, shredded (about 1/4 cup)

Freshly ground black pepper

 

Adjust the oven rack to the middle position and preheat the oven to 45O°F. Heat the pasta sauce in a small saucepan over low heat, stirring often to keep it from scorching. Heat the oil in a large ovenproof nonstick skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Slash the sausage casing with a knife and squeeze the sausage meat out of the casing and into the skillet; discard the casing. Cook the sausage, stirring occasionally and breaking it into small pieces as it cooks, until it’s just browned, about 5 minutes. Add the onions and sauté the sausage and onions together for 2 to 3 minutes, until the sausage is cooked through and the onions are golden brown. Transfer the sausage and onions into a bowl and stir in the Piquillo peppers.  Wipe out the pan you cooked the sausages in, then add the ghee and heat it over high heat for about 2 minutes. Lightly beat the eggs with the kosher salt and pour them into the pan. Reduce the heat to medium-high. As the eggs cook, use a heatproof rubber spatula to draw the edges inward, away from the sides of the pan, tilting the pan so the raw egg runs into the space created. Continue cooking in this way for 4 to 5 minutes, until no egg runs off when you tilt the pan, but the top layer of the frittata is still runny and wet looking. Spoon the sausage and onions over the eggs in clumps, leaving room to see the egg poking through in spots and a rim of egg around the edge. Sprinkle the mozzarella between, not on top of, the sausage mixture, and bake the frittata until it’s just set but not browned, 3 to 4 minutes, depending on how well done you like your eggs. Run a spatula under the frittata to make sure it’s not sticking. Shake the pan slightly to further loosen it, slide it onto a large plate, and season it with freshly ground black pepper. Serve the frittata with the tomato sauce on the side.

IQS Breakfast Energy Meffins

IQS Breakfast Energy Meffins

IQS Breakfast Energy Meffins

coconut oil or butter for greasing

1 lb. ground pork or beef

1 C. chopped leftover or par-cooked-and-frozen veggies, such as carrot, squash, peas and zucchini

12 eggs

8 oz. cottage cheese

several T. freshly chopped herbs (I use sage and thyme) and/or 2 tsp. dried herbs and spices (perhaps a pinch of nutmeg)

handful of grated Cheddar cheese

 

Preheat the oven to 3 500 F and lightly grease a 12-cup muffin pan. Brown the meat in a frying pan with a little oil, then remove and set aside. Sauté the veggies in the pan using the fat from the meat. Beat the eggs in a bowl, then add the meat, veggies, cottage cheese, herbs and spices. Spoon into the muffin C. and sprinkle with the grated cheese. Cook for 15-20 minutes. Best served warm.

IQS: Green Eggs with Ham

IQS: Green Eggs with Ham

IQS: Green Eggs with Ham

4 eggs

pinch salt

splash milk or cream

knob butter

3 T. Kale Pesto

toast, halved cherry tomatoes and slices of grilled ham, to serve

 

Use a fork to lightly mix the eggs, salt and milk or cream in a small bowl – not too much as you want to see a bit of yolk streaked through. Melt the butter in a frypan over medium heat, then pour in the egg mixture. Once the eggs ‘take’ a little, gently fold and lift using a flat wooden spatula – don’t stir. Pause, then fold again. After a minute, add the pesto and fold a little more until the whole lot is just soft and still a bit runny (about another minute). Remove from the heat and let sit, then gently stir to ensure it is cooked through. Serve with toast, cherry tomato halves and a few slices of grilled ham.

Stinging Nettles with Grits and an Egg

Stinging Nettles with Grits and an Egg

Stinging Nettles with Grits and an Egg

1 C. grits

4 C. water

Cheese

 

Butter

4 eggs

3 C. stinging nettle very lightly packed

olive oil

salt and pepper

 

Cook grits to package directions, mine called for 1 C. grits to be rinsed, then placed into 4 C. boiling water and simmered for 30 minutes.  I add cheese to mine; I like sharp cheese like Beecher’s Flagship, but I encourage you to find your favorite local cheddar.  Stir in a little butter and salt and pepper to your taste.  In the meantime, fry or poach four eggs.  I like mine over easy, but poached eggs would be fantastic on this.  Rinse the stinging nettle.  I used tongs to transfer mine to a salad spinner, rinsed in the basket and spun it around until dry.  Heat olive oil in a large pan, then dump nettles in.  Watch out for stingers!  If I were to cut the leaves off first, I would use gardening gloves to hold them while I removed the leaves after washing.  Heat leaves until just wilted and plate as shown.

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

Scrambled Eggs with Avocado, Pea Shoots and Sesame Seeds

1 T. extra-virgin olive oil, plus more for drizzling

8 eggs, beaten

Toast

1 large ripe avocado, sliced

1 heaping handful of pea shoots

Black sesame seeds, for serving

1 lemon or lime, cut into wedges

Coarse sea salt, such as Maldon

Hot sauce or sriracha, for serving

 

Heat the oil in a medium nonstick or regular skillet over medium-low heat. Add the eggs and let them set to cook a bit, about 40 seconds. Use a heatproof spatula to scoot the eggs across the pan, back and forth, to cook into medium curds. For smaller curds (and the creamiest eggs), use a whisk, moving the eggs constantly over low heat until the eggs are lightly cooked but still pale and creamy, just shy of runny (if you can smell a cooked egg aroma in the air, they’ve gone too far).  Serve with toast on a plate or shallow bowl, with avocado, pea shoots, and sesame seeds. Squeeze the lemon over the top, sprinkle with salt, and drizzle with more oil, hot sauce, or anything else you desire.

Pantry-Friendly Eggs Poached in Tomato Sauce

Pantry-Friendly Eggs Poached in Tomato Sauce

Pantry-Friendly Eggs Poached in Tomato Sauce

 

¼ C. dehydrated Onion

¼ C. dehydrated Bell Pepper

2 tsp. granulated Garlic

1 tsp. Cumin

½ tsp. Black Pepper

1 T. Paprika

½ C. Tomato Powder

2 C. Water

8 Eggs

 

Add all dry ingredients to a bowl and whisk together. Pour in 2 C. water to make your tomato sauce.  Heat sauce to medium in a frying pan.  Crack eggs into sauce (without touching), cover and poach for 10-12 minutes.

Dutch Oven Quiche

Dutch Oven Quiche

Dutch Oven Quiche

 

1 1/2 c. shredded cheese

2 c. milk

1/2 c. biscuit mix

1 onion, chopped

1 lb. diced ham

4 eggs

Oil

seasonings to taste

 

Season Dutch oven with oil or line with foil. Sprinkle ham, cheese, and onion on the bottom. Mix other ingredients together and pour over meat and cheese mixture. Bake for 35 minutes with 14 coals on top and 8 on the bottom. Serves 8. May be adapted for a box oven.

ATK Spanish Tortilla with Garlic Mayonnaise

ATK Spanish Tortilla with Garlic Mayonnaise

ATK Spanish Tortilla with Garlic Mayonnaise

2 large egg yolks

2 tsp. Dijon mustard

2 tsp. lemon juice

1 garlic clove, minced

¾ C. vegetable oil

1 T. water

½ tsp. salt

1/4 tsp. pepper

1.4 C. extra-virgin olive oil

 

1 ½ pounds Yukon Gold potatoes, peeled, quartered lengthwise, and sliced  crosswise 1/8 inch thick

1 small onion, halved and sliced thin

6 T. plus 1 tsp. extra-virgin olive oil

Salt and pepper

8 large eggs

1/2 C. jarred roasted red peppers, rinsed, patted dry, and cut into 1/2-inch 2 pieces

1/2 C. frozen peas, thawed

 

FOR THE GARLIC MAYONNAISE: Process egg yolks, mustard, lemon juice, and garlic in food processor until combined, about 10 seconds. With processor running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and whisk in water, salt, and pepper. Whisking constantly, slowly drizzle in olive oil. (Mayonnaise can be refrigerated for up to 4 days. Makes 1 1/4 cups.) FOR THE TORTILLA: Toss potatoes, onion, 1/4 C. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in large bowl. Heat 2 T. oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add potato mixture and reduce heat to medium-low. Cover and cook, stirring occasionally, until potatoes are tender, 22 to 28 minutes. In now-empty bowl, whisk eggs with 1/2 tsp. salt. Fold in hot potatoes, roasted red peppers, and peas. Heat remaining 1 tsp. oil in now-empty7 skillet over medium-high heat until just smoking. Add egg-potato mixture and cook, shaking pan and folding mixture constantly, for 15 seconds. Smooth top of mixture and reduce heat to medium. Cover and cook, gently shaking pan every 30 seconds, until bottom is golden brown, and top is lightly set, about 2 minutes. Using rubber spatula, loosen tortilla from pan. Shake pan gently until tortilla slides around freely, then slide tortilla onto large plate. Invert tortilla onto second large plate, then slide back into skillet, browned side up. Tuck in tortilla edges and continue to cook over medium heat, gently shaking often, until second side is golden brown, about 2 minutes. Slide tortilla onto cutting board and let cool for 15 minutes. (Tortilla can be held at room temperature for up to 4 hours.) Cut into wedges or squares and serve warm or at room temperature.

Baked Eggs on Mushrooms

Baked Eggs on Mushrooms

Baked Eggs on Mushrooms

2 T. Butter

1 clove Garlic, minced

2 C. sliced Button or Cremini Mushrooms

¾ tsp. Fresh Thyme

½ C. grated Fontina or Mozzarella Cheese

2 Eggs

Pinch each Salt & Pepper

 

Preheat oven to 400. In a smallish oven-safe skillet, melt the butter over medium heat. Add the garlic, mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften, about 3 minutes. Sprinkle the grated cheese evenly over the mushrooms. Now crack the eggs on top, side by side. Slide the pan into the oven and bake for about 10 minutes, which gives firm whites and slightly runny yolks. Adjust the time based on your egg preference. Sprinkle with salt and pepper before serving.

Baked Eggs with Lemon, Cream and Poppyseeds

Baked Eggs with Lemon, Cream and Poppyseeds

Baked Eggs with Lemon, Cream and Poppyseeds

This simple dish deserves the best, freshest eggs you can find. serve it with a crusty baguette, split down the middle and lightly toasted, for scooping and dipping. Add a small green salad and you have the makings of an elegant lunch or brunch. Note that you’ll need to use 4½- to 5-inch ramekins for individual servings.

 

6 teaspoons Lemon-Infused Olive Oil, extra-virgin olive oil, or melted butter, divided

1 medium shallot, finely minced, divided

2 tablespoons finely grated lemon zest, divided

1 ounce Parmesan cheese, finely grated (about ½ cup), divided

¾ cup heavy cream, divided

Kosher salt

8 eggs, at room temperature

2 teaspoons poppy seeds, divided

4 teaspoons finely chopped fresh chives, divided

 

Preheat the oven to 350 degrees F. Thoroughly coat the bottom and sides of 4 ovenproof ramekins or baking dishes, using 1½ teaspoons of the oil for each. Put the ramekins on a baking sheet with sides (to make moving them in and out of the oven easier). Divide the shallot among the ramekins, adding no more than 2 teaspoons per dish. Add 1½ teaspoons of the zest and 1 tablespoon of the cheese to each ramekin, cover with 1 tablespoon of the cream, and season with a pinch of salt. Carefully crack 2 eggs into each dish, starting with a new one if the yolk breaks. Pour 2 tablespoons of the remaining cream over each yolk and sprinkle it with 1 tablespoon of the remaining cheese, ½ teaspoon poppy seeds, and a pinch of salt. Bake for 10 to 12 minutes, or until the eggs are just slightly set. Garnish each egg with 1 teaspoon of the chives and serve immediately.

One Pan Breakfast

One Pan Breakfast

One Pan Breakfast

4 oz. diced pancetta

4 oz. mushrooms, sliced

1 small leek—trimmed, halved and sliced

4 T. butter

4 eggs

chopped fresh parsley

4 slices toast

 

In skillet, cook pancetta over medium-high until crispy, 3 minutes. Add mushrooms, leek and 2 T. butter. Cook, stirring often, until softened, about 5 minutes; transfer to bowl. Cook eggs in remaining 2 T. butter over medium-low until whites set. Spoon pancetta mixture around eggs; top with parsley. Season. Serve with toast

Gill’s Poached Leek and Blue Cheese Tart

Gill’s Poached Leek and Blue Cheese Tart

Gill’s Poached Leek and Blue Cheese Tart

1 1/2 C. all-purpose flour

1/2 C. (1 stick) unsalted butter

a pinch of sea salt

1 egg yolk

2 to 3 tablespoons cold milk

 

2 or 3 medium leeks (about 1 pound), white part only, washed and sliced into 1/2 inch rounds

1 tablespoon unsalted butter

sea salt and freshly ground black pepper

2/3 C. crumbled good blue cheese

2 eggs

2 egg yolks

1 1/3 C. heavy cream

 

First make the pastry. Put the flour, butter, and salt in a food processor and pulse until the mixture looks like breadcrumbs. I don’t have a food processor, so I do this by hand with a pastry blender. The butter should be fresh from the fridge and cold. If you’re going to blend the butter and flour by hand, cut the butter into 1/4-inch cubes first. Once the mixture is blended add the egg yolk, then pour in the milk in a gradual stream. As soon as the dough starts coming together, stop adding the milk. Turn out and knead lightly a couple of times, then wrap the dough in plastic and chill in the fridge for half an hour. Preheat the oven to 325 degrees Fahrenheit. On a lightly floured surface, roll the pastry out quite thinly and use it to line a 10-inch two-part tart pan, letting the excess pastry hang over the edges. Line the pastry with parchment paper, fill with dried beans, and blind bake in the oven for 20 minutes. Take the tart out of the oven and remove the paper and beans. Lightly prick the bottom all over with a fork, and return to the oven for 5 minutes, until the bottom is dry but not too colored. Carefully trim off the excess pastry with a small, sharp knife. Turn the oven temperature up to 350 degrees. To make the filling, put the leeks into a saucepan with 1/2 C. water, the butter, and some salt and pepper. Bring to a low simmer, then cover and cook gently, stirring once or twice, for about 10 minutes, until just tender. Drain the leeks, reserving the cooking liquid. Spread the cooked leeks on the baked tart shell and cover with the crumbled cheese. Give the leek liquid a chance to cool, then put it in a bowl with the eggs, egg yolks, and cream. Beat the mixture with a whisk until smooth, then season with salt and pepper. Pour the custard over the cheese and leeks. Put the tart back into the oven and bake for about 30 minutes- the custard should be just set when you gently shake the pan. Serve warm or cold.

Prosciutto & Poached Egg Tartine

Prosciutto & Poached Egg Tartine

Prosciutto & Poached Egg Tartine

Kosher salt and freshly ground pepper

2 eggs

2 T. purchased or homemade pesto

2 slices country-style bread, lightly toasted

1/2 cup (1/2 oz./15 g) arugula

2 oz. (60 g) thinly sliced prosciutto

 

Pour water into a large sauté pan to a depth of 3 inches (7.5 cm), add a pinch of salt and bring to a simmer over medium heat. One at a time, break an egg into a small ramekin and carefully slip the egg into the water, then adjust the heat so the water barely simmers. Poach until the eggs are cooked to your desired doneness, about 3 minutes for runny yolks or up to 5 minutes for firmer yolks. Using a slotted spoon, transfer the eggs to a paper towel–lined plate. Spread the pesto evenly over the toasts. Layer the arugula and prosciutto on the pesto and top each sandwich with a poached egg. Season the eggs with salt and pepper and serve immediately. Serves 2.

Instant Pot Fried Rice

Instant Pot Fried Rice

Instant Pot Fried Rice

2 cups Long Grain Rice, uncooked

2½ cups Vegetable Broth

2 Carrots

3 tablespoons Extra Virgin Olive Oil

½ cup Frozen Peas

2 Medium Eggs

Salt & Pepper to taste

 

Add rice and vegetable stock in your instant pot. Mix so the rice is spread around evenly. Throw in diced carrots and close the lid. Instant Pot Settings: turn the vent to “SEALING” position, press “MANUAL” and adjust the time to 3 minutes. When the instant pot finished cooking, press “CANCEL” button. After 10 minutes, release the pressure manually. Now mix the rice, it will be quite sticky but it should change its texture and lose quite a lot of its stickiness. Move the rice to a side and press the “SAUTE” function. Add oil and frozen peas and sauté for about a minute before mixing everything together. Make a well in the middle of the rice and add beaten eggs. Stir the egg into rice and fry everything together for a further 1-2 minutes before turning off Instant Pot completely. Taste it and if needed, season with salt and pepper. Notes: Remove the inner pot from the instant pot body in order to stop cooking/burning the rice after you are finished.

Instant Pot Egg Bites

Instant Pot Egg Bites

Instant Pot Egg Bites

6 eggs

1 c cheese shredded

1 shallot diced or 2 T. diced onion

1/3 c spinach fresh, diced

1/2 c bell pepper diced, any colors

1/4 tsp salt

1/4 tsp oregano

 

On the stovetop in a pan, med. heat, add shallot/onion, diced fresh spinach, and diced bell pepper, cook for about 2 minutes just until moisture is cooked out. Scramble 6 eggs in a bowl, add vegetables you cooked briefly on the stovetop. Add cup of shredded cheese, any hard cheese works, we use swiss.

Add salt and oregano if desired, whisk all ingredients together with a fork. Spoon or put mixture into a measuring cup and pour egg into egg bite mold. Will fill all 8 spots evenly, just below rim. Cover egg mold with foil. Add 1 1/2 c water into your pressure cooker. Put egg mold on to a trivet with handles and lower down into pot. Close lid and steam valve and set on pressure high for 8 minutes. Allow to naturally release steam for 4 minutes, let out rest of steam and lift trivet with egg mold out. Remove foil and pop egg bites out of mold and on to a plate. Serve and eat immediately for best taste!

Instant Pot Cheesy Egg Bake

Instant Pot Cheesy Egg Bake

Instant Pot Cheesy Egg Bake

6 slices bacon, chopped

2 cups frozen hash browns

6 eggs

¼ cup milk

½ cup shredded cheddar cheese

1 teaspoon kosher salt

½ teaspoon pepper

**optional add-ins: onion, red pepper, spinach, mushrooms, green onions

Chop up bacon into small pieces then sauté in pressure cooker until crispy. Add in any extra veggies that you would like and sauté until tender, about 3 minutes. Add in frozen hash browns and stir until slightly thawed, about two minutes. Grease a heat proof container that will fit into your Pressure Cooker. I used a round metal bowl. Whisk together eggs, milk, shredded cheese, and salt and pepper in a separate bowl and then add bacon and veggie mixture to the eggs. Pour the egg mixture into your greased, heat proof container. Pour 1 ½ cups of water into your pressure cooker and set trivet inside. Place heat proof bowl with egg mixture on top of trivet. Lock lid and set to high pressure for 20 minutes with a quick release at the end. Loosen edges then dump out onto large plate. Serve with green onions and extra shredded cheese!

Vegetable Frittata

Vegetable Frittata

Vegetable Frittata

 

2 red bell peppers

Olive oil

3 scallions, chopped

2 garlic cloves, crushed

7 ounces canned chickpeas, drained and rinsed

1 tsp. smoked paprika

31/2 ounces baby spinach

4 eggs, beaten

Salt and black pepper

 

Stem the bell peppers and remove the seeds and ribs. Cut the peppers into halves or quarters. Brash lightly with oil, then place skin side up on a baking sheet and broil until the skin blackens and blisters. Place the peppers in a paper bag and seal tightly; let cool. When cooled, peel the charred skin from the peppers and coarsely chop the flesh. Heat a drizzle of oil in a large ovenproof skillet over medium heat and sauté the scallions and garlic until soft. Add the bell peppers to the pan with the chickpeas and paprika. Sauté for about 5 minutes. Add the spinach and keep stirring until it wilts. Add the eggs, season with salt and black pepper, and stir gently to incorporate the eggs into the whole mixture. Cook until set, about 2 minutes. Slide the pan under a preheated broiler until the top of the frittata is light golden and puffed, about 1 minute.

 

Yield: 2 servings

Calories: 320

Eggs with Green Herb Sauce

Eggs with Green Herb Sauce

Eggs with Green Herb Sauce

 

6 Eggs

1 C. fresh herbs (Chervil, Parsley, Chives, Tarragon, Watercress), blanched in boiling water 1 minute

6 capers

1 oil-packed flat anchovy fillet, rinsed, patted dry

1 1/4 C. Basic White Sauce, warm

6 slices Bread, fried in butter

 

Lb. the herbs in a mortar with capers and anchovy. Press through sieve and stir into white sauce.

Poach Eggs in simmering water. Arrange egg on sliced bread and top with sauce. Sprinkle with additional herbs if desired.

Eggs with Peppers and Tomato Cream Toast

Eggs with Peppers and Tomato Cream Toast

Eggs with Peppers and Tomato Cream Toast

 

8 slices Italian bread

1/3 cup olive oil, about

1 medium onion, finely diced

1 medium each, finely diced: red and yellow bell pepper

1 small clove garlic, minced

2 1/2 tsp. balsamic vinegar

Salt, freshly ground pepper to taste

2 T. minced fresh basil

1 1/2 cups prepared marinara sauce

1/2 cup whipping cream

8 poached eggs

1/3 cup grated Parmesan cheese

 

Heat 1 T. of the oil in a medium skillet, preferably non-stick. Add onion; cook over medium heat until it begins to soften, 3 to 4 minutes. Add bell peppers and garlic; cook 2 minutes. Add vinegar, salt and pepper. Reduce to low heat and cook until vegetables are soft, 4 to 5 minutes. Remove from heat and add basil. Can be cooked a day ahead; heat gently on the stove or in the microwave oven before using.. Meanwhile, brush the bread with remaining olive oil. Arrange on a baking sheet and bake in a 400-degree oven until lightly browned, 4 to 5 minutes; set aside. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once.

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

Sausage Breakfast Boats with Rapini, Tomatoes & Mushrooms

4 Sausage Patties, cooked & halved

4 large rolls, such as ciabatta, Italian or brioche

2 tbsp. butter, melted

1 small bunch rapini (broccoli rabe), stems trimmed as needed

1/4 cup sliced mushrooms (button, crimini or shiitake)

8 grape or cherry tomatoes, halved

4 eggs, brought to room temperature for 30 minutes

Fresh thyme leaves (optional)

Salt & freshly ground black pepper, to taste

 

Preheat oven to 375Fill medium saucepot with lightly salted water & bring to a boil over medium-high heat. Blanch rapini for 30 seconds & drain well. Cut rapini into smaller pieces when cool. 2. With small knife, cut off tops off rolls & remove some of the interior making a nice “bowl” for your ingredients. Lightly brush rolls, including interior, with butter & bake on rimmed baking pan for 5-6 minutes or until interior of rolls are lightly toasted. 3. Equally divide & arrange sausage, rapini, mushrooms & tomatoes in rolls, leaving centers open for eggs. Top each with cracked egg, seasoning with salt & pepper & sprinkling with thyme leaves if desired. Return to oven & bake for 10-12 minutes or until rolls are a toasty golden brown & the egg whites have just set. Enjoy while still warm from the oven for best flavor & texture.

Chef’s Tip: Can’t find rapini? Try using baby kale greens, chard or spinach. In a pinch for time? Use Smithfield Fully Cooked Sausage Patties to make this easy recipe even quicker!

Bacon Wrapped Eggs

Bacon Wrapped Eggs

Bacon Wrapped Eggs

1 tablespoon coconut oil or ghee, plus more to grease the pan

12 bacon slices

2 1/2 cups baby spinach

2/3 cup chopped white mushrooms

1/8 teaspoon garlic powder

12 large eggs

1 teaspoon minced fresh chives

Pinch of sea salt

Pinch of freshly ground black pepper

 

Preheat the oven to 400°F. Lightly grease a 12-cup muffin tin with coconut oil. In a large skillet, melt the coconut oil over medium heat. Add the bacon and cook until the fat has just rendered but the bacon is still soft and pliable, 3 to 4 minutes on each side. Set the bacon aside on a paper towel. Pour out all but 1 tablespoon of the rendered bacon fat from the skillet. Return the skillet to the heat, add the spinach, mushrooms, and garlic powder, and stir. Cook until the spinach becomes soft, 1 to 2 minutes. Transfer the mixture to a bowl and set aside. Place 1 piece of bacon inside each well of the prepared muffin tin, wrapping it around the sides. Spoon about 2 teaspoons of the vegetable mixture into each well inside the bacon. Crack 1 egg into each well on top of the vegetables. Sprinkle evenly with the chives, salt, and pepper. Bake for 12 to 15 minutes, until the eggs are cooked to your desired doneness. Watch closely to prevent overcooking. Gently run a spatula or small butter knife around the edge of each bacon wrapped egg to release it from the pan. Serve warm.

Instant Pot Sausage & Broccoli Bread Pudding

Instant Pot Sausage & Broccoli Bread Pudding

Instant Pot Sausage & Broccoli Bread Pudding

 

2 T. extra-virgin olive oil

6 ounces sweet or spicy Italian sausage (pork or turkey), casings removed

1 small yellow onion, diced

1 C. diced (1/2-inch pieces) broccoli (6 ounces)

2 tsp. chopped fresh rosemary */2 tsp. kosher salt, plus more as needed

3 large eggs

1 1/2 C. whole milk

1/4 C. chopped fresh parsley

1 garlic clove, finely grated or minced

1 tsp. Worcestershire sauce tsp.

¼ tsp. freshly ground black pepper

Large pinch of freshly grated nutmeg

2 C. dry white bread cubes (1-inch pieces)

1/4 C. grated pecorino or Parmesan cheese

 

Using the sauté function (on low, if possible), heat 1 T. of the oil in the pressure cooker pot. Add the sausage and cook until browned, 7 to 10 minutes, using a wooden spoon to break it up, scraping up the browned bits as it cooks. Transfer the meat to a bowl. Add the remaining 1 T. oil to the pot. Stir in the onion, broccoli, rosemary, and 1/4 tsp. salt. Cook until the onion starts to brown, about 5 minutes. Taste and add more salt if needed. Scrape into the bowl with the sausage. In a medium bowl, whisk together the eggs, milk, parsley, garlic, Worcestershire, pepper, nutmeg, and remaining 1/4 tsp. salt. Toss in the bread, then the sausage/broccoli/onion mixture. Pour the bread and custard mixture into a porcelain or ceramic (not glass), 7-inch 1 1/2-quart soufflé dish. Cover the dish with aluminum foil. Pour 2 C. water into the pressure cooker pot (no need to rinse it out first). If your steamer rack has handles, place the soufflé dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the soufflé dish using a homemade sling. Lock the lid into place and cook on low pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Heat the broiler. Carefully remove the soufflé dish from the pressure cooker, using the sling or oven mitts. Place on a small baking sheet. Sprinkle with the pecorino. Broil until the top is golden, 30 seconds to 1 minute.

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

Instant Pot Goat Cheese & Mushroom Frittata

1 T. unsalted butter, plus more for the soufflé dish

5 T. grated Parmesan cheese

1 T. extra-virgin olive oil

8 ounces cremini or white mushrooms, thinly sliced

2 garlic cloves, minced

2 T. finely chopped fresh sage

2 tsp. finely chopped fresh thyme

1 tsp. kosher salt

9 large eggs

1/2 C. whole milk

2 T. all-purpose flour tsp.

¼ tsp. freshly ground black pepper

3 ounces soft goat cheese (or grated hard cheese like cheddar)

 

Butter a porcelain or ceramic (not glass) 7-inch soufflé dish and dust the sides with 2 T. of the Parmesan. Set aside. Using the sauté function, melt the 1 T. butter and the oil in the pressure cooker pot. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Stir in the garlic, sage, and thyme and cook until the mushrooms are tender, another 2 minutes. Scrape into a small bowl, sprinkle with V4 tsp. of the salt, and set aside until cool, 3 to 5 minutes. In a large bowl, whisk together the eggs, milk, flour, pepper, and the remaining 3A tsp. salt. Stir in the cooled mushrooms and goat cheese, then scrape into the prepared souffle dish. Cover the dish with aluminum foil. Pour 1 1/2 C. water into the pressure cooker (no need to wash it out first). If your steamer rack has handles, place the souffle dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the souffle dish using a homemade sling. Lock the lid into place and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Carefully remove the dish from the pressure cooker, using the sling or oven mitts. Remove the foil. Heat the broiler. Sprinkle the remaining 3 T. Parmesan cheese over the frittata, then broil until it is golden brown, 2 to 3 minutes. Let it sit for 5 minutes before serving.

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

Instant Pot Baked Eggs & Tomato Cheese Grits

 

3 T. unsalted butter

1 T. extra-virgin olive oil

1 C. old-fashioned or stone-ground grits

114.5-ounce can diced tomatoes

1 1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/2 C. half-and-half or whole milk, or more to taste

1 1/2 C. shredded cheddar cheese (6 ounces) Tabasco or other hot sauce

4 large eggs

Sliced scallions, for serving

 

Using the sauté function, melt 1 T. of the butter and the oil in the pressure cooker pot. Add the grits and cook, stirring occasionally, until toasted, about 3 minutes. Stir in 1 1/4 C. water, the tomatoes, salt, and pepper. Lock the lid into place and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Using the sauté function (set to low, if possible), stir the milk, cheddar, and remaining 2 T. butter into the grits. Add Tabasco sauce to taste. Adjust the seasonings if necessary. Immediately, while the grits are still steaming hot. make 4 divots in them, then crack in the eggs. (If the grits have cooled down, turn on the sauté function and reheat them, stirring, before adding the eggs.) Cover the pot (but do not lock on the lid) and let the eggs cook in the residual heat of the pot until they are set to taste, 3 minutes for very runny eggs, 4 to 5 minutes for firmer eggs. Serve immediately, with more hot sauce and scallions sprinkled on top.

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

Nettle and Sorrel Omelet

4 eggs

About 1 dessert spoon butter

½ large onion, finely chopped

1 clove garlic, finely chopped

Small knob of fresh horseradish, grated

A large handful of young nettle, chopped

A small handful of sorrel, chopped

 

Heat half the butter in a small pan. Put in the onion and garlic and sweat until soft. Add the horseradish, nettles, and sorrel, stir and take off the heat. Meanwhile crack the eggs into a bowl, season and whisk very lightly with a fork. Heat the rest of the butter in an omelet pan or small frying pan and tilt it so that the butter coats all the base and sides. When it foams (before it colors) put in the eggs. With your fork, draw the egg continuously from the outside into the center, tilting and shaking the pan as you do so, so that more liquid egg takes its place. Once it starts to firm up underneath, turn the heat down, spoon the nettle and sorrel mixture on to the left-hand side of the omelet (if you are right handed) then tilt the pan and slide it on to your plate, folding the top over with your fork as you do so. The omelet should be nice and soft in the middle. Eat immediately.

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

Bacon, Egg, and Cheese Sandwich, New York City Deli-Style

1 everything bagel, or other bagel of choice

1 T. unsalted butter, plus more for buttering bagel

2 large eggs

1 thin slice cheese, such as American or cheddar

2 to 3 slices cooked bacon

Hot sauce and/or ketchup, for serving

 

Slice bagel in half. Butter cut sides of each half and toast in a toaster oven or on a griddle (if using a pop-up toaster, butter halves after they are toasted). Meanwhile, heat a cast-iron or nonstick skillet. Add butter to skillet. Carefully crack both eggs into skillet. When whites begin to set, immediately puncture yolks. Top one egg with cheese and bacon. Place remaining egg, yolk-side down on top of bacon (like an egg-on-egg sandwich). Transfer eggs onto one toasted half of the bagel; top with remaining bagel half and lightly press together. Serve immediately with hot sauce or ketchup or wrap halfway in parchment paper or aluminum foil for a portable breakfast.