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Ricotta Egg Bites

Ricotta Egg Bites

Ricotta Egg Bites

 

8 large eggs

½ cup ricotta cheese – whole or part skim

¼ cup milk

Jimmy Dean raw sausage patties

1 tsp. sea salt

½ tsp. garlic powder

Pepper to top – optional

Shredded cheese optional

 

Preheat oven 350F. In a small bowl, whisk together the ricotta cheese and milk until creamy. The mixture should be slightly thick; set aside. In a separate bowl, whisk the eggs well to break up the yolks. Add the ricotta mixture to the bowl with the eggs, sea salt and garlic powder and combine. Spray a muffin tin with non-stick cooking spray.

Add sausage patty to muffin tin if using. Pour egg mixture over each piece of sausage and top with cheese. Don’t fill all the way to the top or they will puff over;) Don’t ask me how i know;) Bake in the oven for 10 – 18 minutes (depending on the size of the muffin tin you use) until the egg bites are fluffy. You should be able to press the egg bites gently, and they feel semi-firm. Let the ricotta egg bites cool slightly before running a knife around the muffin to pull it out of the tin. Top with some fresh cracked pepper and enjoy! To reheat, just cook in the microwave for a minute or two.

Leek & Artichoke Frittata

Leek & Artichoke Frittata

Leek & Artichoke FrittataLeek & Artichoke Frittata

 

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

5 T. grated Parmesan cheese

1 T. extra-virgin olive oil

2 small leeks (white and light green parts only), halved and thinly sliced

1 tsp. kosher salt, plus more as needed

1/2 C. milk

2 T. all-purpose flour

9 large eggs

1 T. finely chopped fresh basil or parsley

1/2 tsp. finely chopped fresh thyme

1/4 tsp. freshly ground black pepper

¾ C. (about 2 oz.) shredded Gruyère cheese

1/3 C. marinated artichoke hearts, drained and coarsely chopped

 

Butter a 1 1/2-quart souffle dish and dust the sides with 2 T. of the Parmesan. Set it aside. Using the sauté function, heat the 1 T. butter and the oil in the pressure cooker. Stir in the leeks and 1/4 tsp. of the salt, and cook, stirring often and lowering the heat if necessary (and possible), to prevent burning, until golden brown, 5 to 10 minutes. Meanwhile, in a large bowl, whisk together the milk and flour. Then whisk in the eggs, basil, thyme, remaining 3/4 tsp. salt, pepper, and Gruyère. Turn off the heat and stir the artichokes into the leeks. Then mix the leek mixture into the egg mixture. Scrape that mixture into the prepared souffle dish. Cover it with aluminum foil. Pour 1 1/2 C. water into the pressure cooker. You can either place a steamer rack in the bottom of the pot and then lower the soufflé dish onto the rack using a homemade sling (see this page), or, if you have a rack with an attached handle, lower the rack and dish all at once. Cover and cook on high pressure for 16 minutes. Allow the pressure to release naturally for 10 minutes, and then release the remaining pressure manually. Using oven mitts, remove the souffle dish from the pressure cooker. Remove the foil. Heat the broiler. Sprinkle the remaining 3 T. Parmesan over the frittata, and broil until it is golden brown, 1 to 2 minutes. Let it sit for 5 minutes before serving.

 

Servings: 6
Serving Size: 1 wedge (1/6 of frittata)

Calories: 257
Fat: 18 g
Fiber: 1 g
Protein: 15 g

Shakshuka with Herbed Yogurt Sauce

Shakshuka with Herbed Yogurt Sauce

Shakshuka with Herbed Yogurt SauceShakshuka with Herbed Yogurt Sauce

 

3 T. extra-virgin olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, seeded and thinly sliced

4 garlic cloves: 3 thinly sliced, 1 grated on a Microplane or minced

1 tsp. ground cumin

1 tsp. sweet paprika

1/8 tsp. cayenne pepper, or to taste

1 28-oz. can whole plum tomatoes with their juices, coarsely chopped

3/4 tsp. salt, plus more as needed

1/4 tsp. freshly ground black pepper, plus more as needed

4 extra-large eggs

1/2 C. plain whole-milk yogurt

1/2 C. finely chopped fresh herbs, such as parsley, cilantro, dill, or a mixture

Hot sauce, for serving (optional)

 

Using the sauté function, heat the oil in the pressure cooker. Stir in the onion and bell pepper, and cook until they are starting to soften, about 5 minutes. Stir in the sliced garlic, cumin, paprika, and cayenne, and cook for 1 minute. Pour in the tomatoes, and season with the 1/4 tsp. salt and tsp. pepper. Cover and cook on high pressure for 5 minutes. Manually release the pressure. Use the back of a spoon to make 4 indents in the tomato sauce, and then gently crack the eggs into the indents; season to taste with salt and pepper. Cover and cook on low pressure for 1 minute. Meanwhile, make the yogurt sauce: In a small bowl, combine the yogurt, grated garlic, and salt to taste. Stir in the chopped herbs. Release the pressure manually. If you prefer your eggs with a firmer yolk, put the cover back on the pot and let it sit for 2 to 5 minutes to cook in the residual heat. Spoon the eggs and sauce into bowls for serving. Top with the herb yogurt, and a dash of hot sauce if desired.

 

Servings: 4
Serving Size: 1 egg with 1/4 of sauce

Calories: 288
Fat: 17 g
Fiber: 6 g
Protein: 11 g

Hard-Boiled Eggs

Hard-Boiled Eggs

Hard-Boiled EggsHard-Boiled Eggs

 

Large eggs, as many as you like

1. Fill a bowl with ice water and place it next to your pressure cooker.

 

2. Fill the pressure cooker with 1 C. of water and insert the steamer rack. Place the eggs on the rack, forming a pyramid if you’re cooking a lot of them.

3. Cook on low pressure for 5 to 8 minutes. Five minutes gives you very runny-centered yolks (think soft-boiled). Eight minutes gives you light-colored, firmly set hard-cooked eggs. Six to seven minutes gives you dark, moist yolks that can be slightly soft (but not runny).

4. Release the pressure manually; then use tongs to transfer the eggs to the bowl of ice water. Let them sit for a few minutes before peeling. The eggs will still be a little warm if you peel them after 2 minutes. For chilled eggs, let them sit for 5 to 10 minutes and then peel them.

 

Servings: 1
Serving Size: 1 large egg

Calories: 72
Fat: 5 g
Fiber: 0 g
Protein: 6 g

Potato Cheddar Chive Bakes

Potato Cheddar Chive Bakes

Potato Cheddar Chive Bakes

 

1 lb red potatoes – diced into 1/2″ pieces

1/2 a yellow onion – large dice

1 T. olive oil

1/2 tsp. kosher salt

1/8 tsp. smoked paprika

4 large eggs

1 cup cottage cheese

1 tsp. onion powder

1 cup shredded sharp cheddar cheese

2 T. finely diced chives

 

Preheat oven to 400F and line a baking sheet with parchment paper. Place the diced potatoes and onions on the baking sheet. Toss with oil, salt and smoked paprika. Bake at 400F for 15 minutes. While the potatoes bake, spray a 12 slot muffin pan with oil. Blend the eggs, cottage cheese, onion powder and a pinch of salt in a high speed blender until completely smooth.  After the potatoes roast, lower the oven temperature to 350F. Distribute the roasted potatoes evenly into each slot of the muffin pan and pour the egg mixture on top. Stir gently to mix the egg mixture and potatoes. Sprinkle the cheese and chives on top of the eggs and potatoes. Bake at 350F for 18-20 minutes. Switch the oven to broil for just a minute or two to brown the cheese. Allow to cool slightly before serving.

 

Servings: 6
Serving Size: 2 bakes

Calories: 241
Fat: 13 g
Fiber: 2 g
Protein: 14 g

Ham & Cheese Omelet Roll

Ham & Cheese Omelet Roll

Ham & Cheese Omelet Roll

 

6 large eggs

½ cup skim milk

¼ cup all-purpose flour

½ tsp. salt

¼ tsp. black pepper

4 oz shredded 50% reduced fat sharp cheddar cheese

4 oz thinly sliced deli ham, chopped into small pieces

 

Pre-heat your oven to 375. Mist a 9×13 baking dish with cooking spray. Break the eggs into a blender and add the milk, flour, salt, and pepper. Run the blender until the mixture is smooth. Pour the mixture into an even layer in the prepared baking dish. Place the dish in the heated oven and bake for 12-15 minutes until the eggs are set with no runny spots. Sprinkle the shredded cheddar evenly over the surface of the egg bake and top with the pieces of deli ham. Return the dish to the oven for a minute to warm the filling. Remove from the oven and let sit for 3-5 minutes until cool enough to handle. Run a spatula around the outside edge of the omelet to release the edges. Start with a short side and tightly roll the omelet up over the filling until it reaches the other side. Transfer the rolled omelet to a cutting board or serving platter, seam side down. Use a sharp knife to slice the omelet roll into twelve ¾” slices. Serve warm.

 

Servings: 4
Serving Size: 1 slice (1/4 of roll)

Calories: 245
Fat: 13 g
Fiber: 0 g
Protein: 23 g

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

Harissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey DrizzleHarissa, Smashed Avocado + Egg Toast with Goat Cheese and Honey Drizzle

 

2 slices whole grain bread, toasted

1 T. Harissa (use more or less depending on how spicy you like it)

1/2 an avocado

pinch of salt and pepper

1 T. oil-packed sun-dried tomatoes chopped or sliced

2 oz. goat cheese crumbled

1 tsp. honey

1 tsp. fresh lemon zest

2 eggs cooked, using your desired method.

 

Preheat the broiler to high. Add the avocado to a small bowl with a pinch of salt and pepper and lightly mash using a fork. Place the toast on a baking sheet and spread with a little bit of Harissa on both pieces. Be careful, this stuff is spicy and you can always add more if needed later. Next evenly spread the mashed avocado over the Harissa. Top that with the sun-dried tomatoes and a good sprinkle of crumbled goat cheese. I go pretty heavy on the goat cheese. Set aside. Cook your eggs to your liking. Normally I fry mine and leave the yolks just a little runny, but any way you like your eggs will work! About 1 or 2 minutes before your eggs are done pop the toast under the broiler to get them all toasty and warm (WATCH CLOSE!!!). Remove the toast and then drizzle with a little honey. When the eggs are ready, top each piece of toast with an egg. Zest some fresh lemon over top, sprinkle with salt and pepper. EAT.

 

Servings: 2
Serving Size: 1 toast

Calories: 334
Fat: 20 g
Fiber: 6 g
Protein: 17 g

Three Meat Cowboy Breakfast Hash

Three Meat Cowboy Breakfast Hash

Three Meat Cowboy Breakfast Hash

 

4 slices thick cut bacon chopped

1 cup diced ham

1 poblano pepper, diced

4 ounces chorizo

½ diced yellow onion

1 garlic clove minced

¼ cup canola oil

3 medium red potatoes chopped

1 T. butter

4 eggs

chopped green onion and/or shredded cheese for serving optional

 

In a medium cast iron skillet, begin browning the bacon. As it browns, stir in the ham. When the ham begins to brown stir in the Poblano and cook for about 2 minutes, stirring occasionally. Set aside. In a large cast iron skillet, add the chorizo and cook over medium-high heat. As the meat begins to brown, stir in the onion and garlic. Continue cooking until the meat as browned and onions are tender, stirring occasionally. Add the chorizo mixture to the bacon skillet. Return to the empty skillet and add the fry oil. Heat over medium-high heat. Stir in the potatoes and cook until golden brown and tender, stirring occasionally. Drain any excess grease, if needed. Add the meat mixture to the larger potato skillet. Return to the empty skillet, clean if needed (so the eggs don’t stick). Melt the butter over medium heat. Add the eggs and cook over-easy. Place the eggs on top of the hash skillet. Top with green onions or cheese, if desired. Serve immediately.

 

Servings: 4
Serving Size: 1 egg with about 1 C. hash

Calories: 569
Fat: 40 g
Fiber: 3 g
Protein: 27 g

Green Tomato Shakshuka

Green Tomato Shakshuka

Green Tomato Shakshuka

 

3 T. extra-virgin olive oil

1 large onion, halved and thinly sliced

2 Cubanelle peppers or other sweet green frying peppers—stemmed, seeded and thinly sliced

Kosher salt and freshly ground black pepper

2 medium garlic cloves, thinly sliced

1 jalapeño chile—stemmed, seeded and thinly sliced lengthwise

1 tsp. ground coriander

½ tsp. toasted cumin seeds

1 tsp. thyme leaves, roughly chopped

4 large green tomatoes (about 2½ pounds/1.2 kg), roughly chopped

4 large eggs ¼ pound (115 g) feta cheese, crumbled, for garnish

Cilantro leaves, for garnish

 

In a large deep skillet, heat the oil over medium-low heat. Add the onion and peppers and a large pinch of salt and cook, stirring frequently, until soft, 15 to 20 minutes. Add the garlic and jalapeño and cook over moderate heat until softened, about 2 minutes. Add the coriander, cumin seeds and thyme and cook until fragrant, about 1 minute. Add the tomatoes, cover the pan and cook over medium-low heat until the tomatoes start to break down, about 10 minutes. Use a spoon to break up the tomatoes and cook, uncovered, until a thick sauce forms, about 10 minutes longer. Season with salt and pepper.

 

Servings: 4
Serving Size: 1 egg with 1/4 of sauce

Calories: 336
Fat: 22 g
Fiber: 5 g
Protein: 15 g

Rosemary And Olive Frittata

Rosemary And Olive Frittata

Rosemary And Olive Frittata

 

8 eggs

½ cup plain Greek yogurt, plus more for serving

¼ cup shredded Parmesan cheese

2 T. chopped fresh rosemary leaves, divided

½ tsp. sea salt

¼ tsp. freshly ground black pepper

2 T. butter

1 large shallot, chopped

⅓ cup green Castelvetrano olives, pitted and halved

⅓ cup Kalamata olives, pitted and halved

2 ounces plain goat cheese, crumbled

 

Preheat the oven to 325 F. In a medium bowl, whisk the eggs, yogurt, Parmesan, 1 T. and 1 tsp. of rosemary, salt, and pepper, then set aside. In an oven-safe 10-inch skillet, melt the butter over medium heat, completely coating the pan. Add the shallots and sauté for about 2 minutes until softened. Slowly pour the egg mixture into the pan. Sprinkle the olives and goat cheese evenly over the top of the eggs. Cook the frittata for 5 minutes without stirring. Remove the pan from the stove and place it on the middle rack of the preheated oven. Bake for 12 to 15 minutes until the frittata is just cooked through and firm to the touch. Remove the pan from the oven and cool slightly. Gently slide the frittata out of the pan and onto a serving dish. Sprinkle with the remaining chopped rosemary and cut it into slices. Serve with yogurt on the side, if desired.

 

Servings: 6
Serving Size: 1 wedge (1/6 of frittata)

Calories: 216
Fat: 16 g
Fiber: 1 g
Protein: 14 g

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg BoatsBaked Cheddar Pesto Egg Boats

 

1 loaf ciabatta bread

1 T. extra virgin olive oil

2 T. everything bagel spice (optional)

6 large eggs

1/4 C. milk or heavy cream

1 T. chopped fresh chives

1 C. baby spinach, roughly chopped

1/2 C. shredded Havarti or gouda cheese

kosher salt and black pepper

red pepper flakes

1 C. shredded sharp cheddar cheese

1/3 C. basil pesto

crispy bacon, for serving (optional)

 

Preheat the oven to 350° F. Remove the top 1/3 of the bread and then pull out some of the insides to create space for the eggs, being careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of the bread with olive oil and everything bagel spice or salt and pepper. Bake for 8-10 minutes or until the bread is toasted. Meanwhile, whisk together the eggs, milk, and a pinch each of salt, pepper, and red pepper flakes. Stir in the chives, spinach, and havarti. Sprinkle the bottom of the bread with 1/2 C. cheddar, then drizzle over the pesto. Slowly pour in the eggs, allow the mix to sink into the boat. Top with the remaining cheddar. Bake 30-35 minutes, until just set in the center. Top with bacon, basil, and extra pesto. Slice and eat!

Za’atar Eggs with Lemony Yogurt and Herbs

Za’atar Eggs with Lemony Yogurt and Herbs

Za’atar Eggs with Lemony Yogurt and HerbsZa’atar Eggs with Lemony Yogurt and Herbs

 

6 T. extra virgin olive oil

1 rounded T. za’atar

1 C. plain Greek yogurt

1 clove garlic, grated

zest and juice from 1 lemon

4 large eggs

1 C. tender herbs such as parsley, thyme, and dill

toasted sesame seeds, for serving

fresh naan or toasted sourdough bread, for serving

Chili Oil

1/4 C. extra virgin olive oil

1-2 tsp. red pepper flakes

1/2 tsp. paprika

1/2 tsp. smoked paprika

1/2 tsp. cayenne pepper use more or less to your taste

1 tsp. kosher salt

 

In a bowl, combine 3 T. oil and the za’atar. In a separate bowl, stir together the yogurt, garlic, lemon zest, lemon juice, and a pinch of salt. To make the chili oil. Stir together all ingredients in a small bowl.. Now make the eggs. Heat 3 T. oil in a medium skillet over medium-high heat. Add the eggs and fry to your liking, season lightly with salt. Remove the eggs from the skillet to a plate. Spread the yogurt into the bottom of each serving bowl. Add the eggs, then spoon the za’atar over both the eggs and yogurt. Top with plenty of fresh herbs. Spoon the chili oil over it all, adding to your liking

Mix-In-The-Pan Frittata

Mix-In-The-Pan Frittata

Mix-In-The-Pan Frittata

 

4 eggs, lightly beaten

1⁄2 C. mayonnaise

1⁄2 C. milk

2 C. frozen hash browns

1 C. chopped ham (or other cooked or deli meat)

2 C. broccoli florets (or any veggie)

1 medium onion, chopped

4 oz. can green chilies

1 C. cheddar cheese, shredded (or other cheese)

seasoning salt

pepper

 

PREHEAT oven to 400°F Combine eggs, mayo and milk in greased 3-qt. baking dish. Add hash browns, meat, vegetables, seasoning salt, pepper and 1/2 of the cheese; mix until well blended. SPRINKLE with 1/2 cheese. BAKE 35 to 40 minute or until center is set.

 

Servings: 6
Serving Size: 1 piece (1/6 of dish)

Calories: 338
Fat: 25 g
Fiber: 2 g
Protein: 16 g

Grated Egg Avocado Toast

Grated Egg Avocado Toast

Grated Egg Avocado Toast

 

2 hard boiled eggs

2 slices bread

1 avocado

1 T.  butter

pinch coarse sea salt

 

Grate hard boiled egg on fine side of cheese grater. Toast bread in toaster Remove pit from avocado and slice. Butter toast and top with 1/2 sliced avocado, grated hard boiled egg and a pinch of coarse sea salt

 

Sweet & Spicy – Add a dash of hot sauce and a drizzle of honey

Guacamole – Mash avocado with 2 T.  of salsa or picante sauce and make a quick guacamole

Veggies – Add tomato slices and spinach leaves under your ripe avocado slices for a little acidity and texture

Everything – Add a sprinkle of Everything Bagel seasoning instead of the coarse sea salt

Original – the original TikTok version from Sarah Thomas-Drawbaugh of “Healthyish” had Kewpie Mayonnaise and Sriracha

Fancy Bread – skip your normal toast and go for an artisanal bread like you would get at Panera or even a simpler a sourdough bread

Salmon + More – Add a schmear of cream cheese, a thin layer of smoked salmon and then top with your creamy avocado slices and grated egg

 

Servings: 2
Serving Size: 1 toast

Calories: 367
Fat: 27 g
Fiber: 7 g
Protein: 11 g

Lamb’s Quarters and Tomatoes with Eggs

Lamb’s Quarters and Tomatoes with Eggs

Lamb’s Quarters and Tomatoes with Eggs

 

6 C. greens, cleaned of stems and damaged leaves

1/2 C. diced onion, 1/4” dice

1 T. olive oil

Salt

Freshly ground black pepper

1 C. diced fresh tomato, 1/4” dice

2 T. minced fresh mint or basil

4 eggs

 

Blanch greens in boiling salted water for 30-45 seconds. Drain, rinse with cold water, and squeeze out as much water as you can from greens (do this in batches using your hands or all at once using a clean dish towel). Roughly chop the blanched greens. Sauté onion, lightly seasoned with salt and freshly ground black pepper, in olive oil. When onions begin to turn golden, add chopped greens and tomato. Mix well. When greens are hot, taste and add salt or freshly ground black pepper as needed. Stir in mint or basil. Spread greens evenly over bottom of the pan and make an indentation for each egg in greens. Break one egg into each hole, lightly season with salt, turn heat down to low, and cover pan. Cook until egg whites just solidify and yolks are still liquid. Serve immediately.

 

Servings: 4
Serving Size: 1 egg with greens (1/4 of pan)

Calories: 134
Fat: 9 g
Fiber: 2 g
Protein: 8 g

Meal Prep Egg Bites

Meal Prep Egg Bites

Meal Prep Egg BitesMeal Prep Egg Bites

 

5 large eggs

1 C. shredded cheese (your choice)

1 C. cottage cheese (I prefer lowfat, but this is also personal choice)

Salt & Pepper, to taste

3 slices bacon, cooked and crumbled

3 onions, green, finely chopped

Silicone Baking C.

 

Preheat oven to 350 degrees. Spray muffin tins with nonstick cooking spray. In a food processor, add the eggs, cheese, cottage cheese, salt and pepper. If you don’t have a food processor, use a large bowl: whisk the eggs. Then add in the cheese, cottage cheese, salt and pepper. Whisk well. Split the bacon and green onions among the muffin cups. Then pour equal amounts of the mixture into the muffin cups. Bake 30 minutes, or until the eggs are completely cooked. Remove from the oven, take out of the cup and serve warm. You can store these in the fridge and reheat in the microwave for 30 seconds.

 

Servings: 6
Serving Size: 2 egg bites (standard muffin size)

Calories: 190
Fat: 13 g
Fiber: 0 g
Protein: 15 g

Croque Madame Popovers

Croque Madame Popovers

Croque Madame PopoversCroque Madame Popovers

 

1 C. whole milk

2 large eggs

1 C. unbleached all-purpose flour

½ tsp. kosher salt

¼ tsp. coarse black pepper

2 T. butter, melted

1 T. minced fresh chives, optional

For the pan: 6 tsp. vegetable oil

2 ¼ tsp. unsalted butter

2 ¼ tsp. unbleached all-purpose flour

½ C. whole milk

2 oz. grated swiss cheese, about ¾ C.

Good pinch each kosher salt and ground black pepper

1/3 C. diced cooked ham, about 2 ½ oz.

1/3 C. finely grated swiss cheese, about 1 ¼ oz.

6 large eggs

chopped chives for garnish

 

For the popover batter: In a blender add the milk and eggs then the flour, salt and pepper and blend on a low speed until smooth, about 15-30 seconds. Add the melted butter and blend for an additional few seconds. Transfer to a two-cup measure or something similar with a spout, stir in the chives if using and let the batter rest for 30 minutes. For the mornay sauce: in a small saucepan over medium-high heat, melt the butter then whisk in the flour to form a paste. Continue to whisk for another 1 minute to cook out any raw flour flavor. Whisk in milk until smooth and cook, whisking frequently, until sauce comes to a simmer and begins to thicken slightly. Turn the heat off but leave the pot on the burner and slow whisk in the swiss cheese, a little at a time, until smooth. If needed, turn the burner back to low heat if needed to fully melt the cheese. Let cool a bit then transfer to a piping bag or a freezer type Ziploc bag and set aside. Can be made at least one day ahead and refrigerated. Let come to room temperature before proceeding. Crack the eggs into ramekins or small bowls to make it easy to pour them into the popovers. Set aside until needed. To cook the popovers: While the batter is resting, preheat the oven to 450°F along with the popover pan for at least 10 minutes. Just before baking, remove the pan and add 1 tsp. oil to each popover cup Return the pan to the oven for 2 minutes to heat the oil. Remove the hot pan and evenly divide the batter among the six C. Immediately return the filled pan to the oven and bake for 20 minutes at 450°F. Do not open the oven. After 20 minutes, rotate the pan and reduce the oven temperature to 350°F and bake for an additional 10 minutes or until popovers are lightly golden brown. Remove the pan from the oven and make a small opening in the top of each popover with a paring knife. Snip the tip off the piping bag and pipe 1-2 T. of the mornay sauce into each popover, then add about 1 T. each of ham and grated cheese. Pour one egg into each opening and top with a pinch of cheese. You might have to make the openings a bit larger to accommodate the egg. Return to the oven and bake for 10 minutes until hot and bubbly and the egg is just cooked but still runny. Serve hot, split open and garnished with a pinch of chives.

 

Servings: 6
Serving Size: 1 filled popover

Calories: 378
Fat: 24 g
Fiber: 1 g
Protein: 19 g

Crescent Roll Breakfast Casserole with Turkey Sausage

Crescent Roll Breakfast Casserole with Turkey Sausage

Crescent Roll Breakfast Casserole with Turkey Sausage

 

1 pound turkey breakfast sausage

1 tube (8 ounces) refrigerated crescent rolls

1 C. shredded mozzarella cheese (part-skim)

1 C. shredded sharp cheddar cheese

8 large eggs

1 ½ C. milk (2% or whole)

½ tsp. ground mustard

¼ tsp. coarse ground black pepper, or to taste

 

Preheat oven to 375°F. In a large skillet over medium-high heat, cook sausage until cooked through and no longer pink, breaking it up into crumbles as it cooks. Spray a 9 x 13 inch baking dish with nonstick cooking spray or grease with butter. Unroll crescent roll dough into pan and press together seams and perforations. Sprinkle cooked sausage on top of dough, followed by both types of cheese.  In a large mixing bowl, whisk together eggs, milk, ground mustard, and black pepper. Pour over sausage and eggs. Bake for 35 to 40 minutes or until set and no longer liquid in the middle. Let stand for 5 to 10 minutes before slicing and serving.

 

Servings: 12
Serving Size: 1 piece (1/12 of 9×13 pan)

Calories: 258
Fat: 16 g
Fiber: 0 g
Protein: 17 g

Italian Baked Eggs

Italian Baked Eggs

Italian Baked Eggs

 

1 C. marinara sauce

4 large eggs

¼ C. fat free or lowfat milk

¼ C. shredded gruyere cheese

2 T. freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

¼ C. basil leaves, chiffonade

 

Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 10 minutes. Serve immediately, garnished with basil leaves, if desired.

 

Servings: 2
Serving Size: 1 ramekin (2 eggs)

Calories: 298
Fat: 18 g
Fiber: 3 g
Protein: 22 g

Goat Cheese, Wood Sorrel & Broccoli Frittata

Goat Cheese, Wood Sorrel & Broccoli Frittata

Goat Cheese, Wood Sorrel & Broccoli Frittata

 

1 T. coconut oil

1 medium sized sweet potato or yam, grated

2 cloves garlic, minced

1 small head of broccoli broken up into pieces

a handful or chopped wood sorrel or other green

4 eggs ( add 2 per extra serving)

1 tsp. thyme

1 tsp. basil

salt & fresh cracked pepper

1/3 cup fresh goat cheese crumbles

green onion for garnish

 

Set your oven to broil. Melt the coconut oil and add your sweet potatoes or yam to cook covered for about 4 minutes. Next add in your vegetables and cover 3 minutes just to let them steam a bit. Whisk together the eggs, herbs, salt and pepper. Add the eggs, swirling the pan to make sure it’s evenly coated. Now top with goat cheese and cover for another 3 minutes. Pop under the broiler to finish. Top with chopped green onions

 

Servings: 2
Serving Size: 1/2 of frittata

Calories: 372
Fat: 22 g
Fiber: 5 g
Protein: 22 g

Foraged Greens and Eggs

Foraged Greens and Eggs

Foraged Greens and EggsForaged Greens and Eggs

 

Servings: 4 Print

Ingredients

3 T. olive oil

1 onion, chopped

4 cloves garlic, chopped

1 T. chopped green chili pepper

1 tsp. cumin powder

salt and pepper to taste

4 C. lambsquarters

1/2 C. goutweed leaves (only the young ones from plants which have not yet flowered)

a handful of dandelion leaves

1/2 C. plantain leaves

4 eggs

 

If using plantain, boil it in water for four minutes, drain and set aside. It is tougher than the other greens and will blend with them better if cooked longer. Fry the onion until translucent. Add the garlic and chili and fry another couple of minutes. Add the cumin, salt and pepper. Add enough water to the pan just to barely cover the bottom of the pan. Stir in all the greens and cook at medium heat until they have all wilted completely and the water has evaporated. Break four eggs on top of the mixture, cover the pot with a lid and allow to simmer for about 4 minutes, or until the eggs have cooked sufficiently. Remove from the heat and serve. I sprinkled a little sumac powder on top for garnish.

 

Servings: 4
Serving Size: 1 egg with 1/4 of the greens

Calories: 199
Fat: 15 g
Fiber: 2 g
Protein: 9 g

Sheet Pan Scrambled Eggs

Sheet Pan Scrambled Eggs

Sheet Pan Scrambled Eggs

 

12 large eggs

¼ C. milk (whole milk or 2% is best)

¼ tsp. kosher salt

¼ tsp. coarse ground black pepper, more to taste

 

Optional Mix-Ins (1 ½ C. total)

cooked and crumbled bacon (or cooked ham or cooked sausage)

vegetables (see note)

shredded cheese

sliced green onions

 

Preheat oven to 350ºF. Spray a 10 x 15-inch rimmed sheet pan (see note) with nonstick cooking spray. Whisk eggs, milk, salt, and pepper together in a large bowl until well combined, but not frothy. If you prefer, a blender or electric mixer can be used for this step. 12 large Our Family eggs, ¼ C. milk, ¼ tsp. kosher salt, ¼ tsp. coarse ground black pepper, more to taste Pour into prepared pan. If desired, sprinkle evenly with toppings (see notes for tips). For best results, try to limit the total amount of added topping to 1 ½ C. Bake for 17 minutes or until eggs are set. Let eggs cool in pan for 3 to 4 minutes before cutting into squares. Serve eggs on a toasted English muffin for an easy breakfast sandwich. Refer to the post for more serving ideas.  Notes:  Adding vegetables: Try finely diced bell peppers or onions, sliced mushrooms, shredded spinach. Vegetables should be very thinly sliced or diced, or pre-cooked to ensure they cook through. Mushrooms should be cooked first because of their high water content which may make the eggs watery.  Adding meat: All meat should be fully cooked prior to adding to eggs.

 

Different size pans: Cook time will change based on what size pan you use. It will also vary slightly depending on what toppings you add. Use the below times as a guide.

 

12 x 17-inch pan – 14 minutes

10 x 15 inch pan (with toppings) – 17 minutes

9 x 13 inch pan –  24 minutes

 

Servings: 6
Serving Size: 1 square (1/6 of pan)

Calories: 149
Fat: 10 g
Fiber: 0 g
Protein: 13 g

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

 

3 small zucchini shredded

1 small onion chopped finely

3 slices cooked bacon chopped

1 cup chopped back bacon

1 cup grated cheddar cheese

1 cup all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground black pepper

1/2 cup vegetable oil

5 large eggs slightly beaten

 

Preheat your oven to 350 degrees F. Shred the zucchini and place it in a strainer over a bowl. Set aside to rest. Prep the ingredients: chop the onion, chop the bacon and back bacon, grate the cheese and whisk the eggs. Set everything aside. In a small bowl whisk together the flour, baking powder, salt and pepper. First, lightly squeeze out any excess moisture from the shredded zucchini. In a large bowl mix together the zucchini, onion, bacon, back bacon and shredded cheese. Stir in the flour mixture until well combined. Add the eggs and oil and mix well. Grease a baking dish with butter (8 x 8 works great). You can also use a cooking spray to grease it. Pour the mixture into the baking dish and smooth out the top. Bake for 45 minutes. The top should be golden. Serve right away (like zucchini puff)

 

Servings: 9
Serving Size: 1 square (1/9 of 8×8 pan)

Calories: 291
Fat: 21 g
Fiber: 1 g
Protein: 12 g

Runny Eggs on Creamy Scallion-Bacon Grits

Runny Eggs on Creamy Scallion-Bacon Grits

Runny Eggs on Creamy Scallion-Bacon Grits

 

Salt

1½ cups instant grits

2 T. unsalted butter, plus more for frying the eggs

⅓ cup freshly grated Parmigiano-Reggiano

¼ cup finely chopped scallions, white and green parts

4 slices bacon, cooked crisp and crumbled

Freshly ground black pepper

8 extra-large eggs

 

In a medium saucepan, combine 5½ cups water and ½ tsp. salt. Bring to a boil. Gradually whisk in the grits. Cover and cook over low heat, whisking often, until thick and creamy. Stir in the butter, cheese, scallions, and bacon — holding back a portion of the scallions and bacon for garnish. Cook 5 minutes longer. Add salt and pepper. Fry the eggs in butter until the whites are set but the yolks are still runny. (Or poach the eggs: Bring a 14-inch skillet of water to a boil; add 2 T. white vinegar and 1 tsp. salt. Slip in the eggs and poach for about 3 minutes. Remove with a slotted spoon.) Spoon the grits into bowls. Top with the eggs. Garnish with the remaining bacon crumbles, chopped scallions, and freshly ground black pepper.

 

Servings: 4
Serving Size: 2 eggs on about 1 1/2 C. grits

Calories: 531
Fat: 25 g
Fiber: 1 g
Protein: 25 g

Ricotta Scrambled Eggs

Ricotta Scrambled Eggs

Ricotta Scrambled EggsRicotta Scrambled Eggs

 

6 large eggs

½ C. ricotta cheese (whole milk), divided

2 T. avocado oil, or other neutral oil

½ tsp. kosher salt, or to taste

4 slices sourdough bread, toasted

½ C. finely grated Parmesan

Chopped fresh chives or other fresh herbs, minced

Pinch red pepper flakes, optional

 

Crack the eggs into a medium bowl. Add ¼ C. ricotta and the salt and blend well with a wire whisk until the ricotta is completely broken down into the egg mixture. Set aside. Add the oil to a 12-inch nonstick skillet and place over MEDIUM heat. When heated, add the egg mixture and reduce the heat to MEDIUM-LOW. Let the egg mixture sit without stirring until you see the edges are just barely beginning to set (this happens quickly – about 15 to 30 seconds or so). Add the remaining ricotta in a big spoonful right on the center of the eggs. Quickly stir, folding the eggs over the ricotta and continue to stir and fold the mixture until the eggs are creamy and cooked through. Immediately remove from the heat and serve. Serve over sourdough toast with grated Parmesan, chives, and a pinch of red pepper flakes, if desired.

 

Servings: 4
Serving Size: 1 slice toast with eggs

Calories: 431
Fat: 23 g
Fiber: 2 g
Protein: 24 g

Croissant Breakfast Sandwich (Freezer Friendly)

Croissant Breakfast Sandwich (Freezer Friendly)

Croissant Breakfast Sandwich (Freezer Friendly)

 

6 large eggs, lightly beaten

¼ cup whole milk

1 T.  butter

4 large butter croissants

4 T.  mayonnaise

4 tsp. dijon mustard

6 ounces ham or turkey, thinly sliced

6 slices cheddar cheese

 

In a medium bowl whisk together the eggs with whole milk. Heat butter in a large skillet over medium heat. Add the eggs to the skillet and scramble the eggs, cooking until eggs are thickened and no liquid egg remains. Set aside. Prepare the sandwiches. Slice each croissant in half. On one half spread one T.  mayonnaise and on the other half spread one tsp. mustard. Fill each sandwich with egg, ham or turkey, and 1.5 slices of cheese. To bake. Preheat oven to 450 F. Wrap each sandwich in foil and place on a baking sheet. Transfer baking sheet to the oven and bake for 15-20 minutes, or until cheese has melted. To freeze. Tightly wrap each sandwich in plastic wrap and place in the freezer. To heat from frozen. Remove the sandwich from the plastic wrap and place in a paper towel on a microwave-safe dish. Microwave for 1-2 minutes, or until heated through. Alternatively, preheat oven to 450 degrees F. Remove sandwiches from plastic wrap and wrap in foil. Transfer to a baking sheet and bake for approximately 15 minutes, or until cheese has fully melted. Enjoy!

 

Servings: 4
Serving Size: 1 sandwich

Calories: 710
Fat: 49 g
Fiber: 2 g
Protein: 30 g

Copycat Starbucks Bacon and Gruyere Egg Bites Delight

Copycat Starbucks Bacon and Gruyere Egg Bites Delight

Copycat Starbucks Bacon and Gruyere Egg Bites DelightCopycat Starbucks Bacon and Gruyere Egg Bites Delight

 

8 large eggs room temperature works best

¾ C. cottage cheese full-fat gives the creamiest texture

1 C. shredded Gruyere cheese don’t skimp—this is where the magic happens!

6 strips cooked bacon chopped (about ½ C.); crispy is key

¼ tsp. salt

⅛ tsp. black pepper

pinch cayenne pepper optional, but adds a nice kick

cooking spray or butter for greasing

 

Preheat your oven to 300°F. Grease a 12-cup muffin tin with cooking spray or butter.

Cook 6 strips of bacon at 400°F for 15-18 minutes until crispy. Cool and chop into small pieces. In a blender, combine eggs, cottage cheese, Gruyere, salt, pepper, and cayenne. Blend until smooth. Divide chopped bacon among muffin cups. Pour egg mixture over bacon, filling each C. about ¾ full. Pour hot water into the roasting pan until it reaches halfway up the sides of the muffin tin. Cover with aluminum foil. Bake for 22-25 minutes until set but slightly jiggles in the center. Cool in the tin for 5 minutes. Run a knife around edges and gently pop out.

 

Servings: 6
Serving Size: 2 egg bites

Calories: 241
Fat: 17 g
Fiber: 0 g
Protein: 20 g

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

 

1 bunch of kale (approximately 6 oz.)

2 cups parsley

2 cloves garlic

3 T. green olives, pitted

1 T. capers

1 tsp crushed red peppers

1/2 tsp curry powder, optional

6 eggs

1/4-1/2 cup broth

1/2-1 tsp salt (or to taste)

1/2 cup Greek yogurt

naan, pita, bread, or rice

crumbled feta for topping

 

In a food processor blender pulse all the sauce base ingredients to pesto like texture. Coat the bottom of a wide skillet with oil and when hot add the shakshuka base. Cook for about 1 minute for spices to bloom then add salt to season and broth. Stir until everything is combined and you have a nice thick sauce. Turn the heat to low, make a few wells in the sauce, and crack eggs into each well. Cover and cook for 8-10 minutes until whites are opaque and yolks are cooked to your liking. Top with feta, serve with creamy greek yogurt (make sure to season with s&p), and your choice of starchy vehicle that can soak up all that tasty sauce!

Breakfast Strata with Corn and Chiles

Breakfast Strata with Corn and Chiles

Breakfast Strata with Corn and ChilesBreakfast Strata with Corn and Chiles

 

1 1/2 lb. poblano chiles, halved lengthwise, stems, seeds, and ribs removed

3 ears sweet corn, husks removed

2 1/2 C. whole milk

6 large eggs

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. ground nutmeg

4 T. unsalted butter, melted

White halves of 4 scallions, thinly sliced

1/3 C. chopped fresh cilantro

8 oz. sharp cheddar cheese, grated

About 6 to 8 3/8 inch thick slices of white, French, or Italian bread

 

Line a baking sheet with foil and place the poblanos, skin side up, and place them about 10 inches under the broiler. Broil until they begin to char. Flip them over and broil the insides for five minutes. Flip them over and broil the skin until fully charred. Place them in a bowl and cover with plastic wrap for 5 minutes. Remove the skins and slice into thin slices lengthwise. Set aside. Boil the corn in salted water for 5 minutes. Let cool and slice off the kernels and set aside. Whisk together the milk, eggs, salt, pepper, and nutmeg. Grease a 10 C. casserole with butter and line the bottom with bread slices, patching any gaps with smaller pieces. Brush the bread with half of the melted butter. Pour 1/4 of the egg and milk mixture over the bread. Top the bread with the chiles, corn, scallions, cilantro, and 6 oz. of the cheese. Pour another 1/4 of the egg and milk mixture over the ingredients in the pan. Top with another layer of bread and brush it with the rest of the melted butter. Sprinkle with the rest of the cheese and evenly pour the rest of the egg and milk mixture over everything. Cover with foil sprayed with nonstick spray and refrigerate overnight. The next morning, heat your oven to 350 degrees F, and bake for 30 minutes. Remove the foil and bake for 30 to 40 minutes more. Cool for 5 minutes before slicing and serving.

Day-Old Croissant and Sausage “Bread Pudding”

Day-Old Croissant and Sausage “Bread Pudding”

Day-Old Croissant and Sausage “Bread Pudding

 

8 cups torn or cubed 1- or 2-day-old croissants

2 T. olive oil

12 oz. spicy breakfast sausage, crumbled, or smoked link sausage, thinly sliced

1½ cups finely diced yellow onion

¾ cup diced celery

1 T. minced garlic

10 eggs

2½ cups milk

1 cup heavy cream

½ cup butter, melted

½ cup chopped fresh chives

½ cup chopped fresh parsley

1 tsp. salt

2 tsp. black pepper

½ cup grated Parmesan

½ cup grated cheddar

 

Preheat the oven to 350°F. Spray a 9-by-13-inch disposable aluminum pan (or a glass or metal pan) with nonstick cooking spray or wipe it with vegetable oil or melted butter. Put the croissants in a large bowl and set aside. Heat the oil in a large skillet over medium heat until it begins to shimmer. Add the sausage and brown until almost fully cooked. Remove from the pan and set aside. Add the onion, celery, and garlic and sauté until the onion is transparent. Remove from the pan and cool slightly. Pour off and reserve the oil and sausage fat as well. Whisk together the eggs, milk, cream, butter, chives, parsley, salt, and pepper in a large bowl. Pour over the croissant pieces and blend well. Stir in the sausage, vegetables, and reserved oil. Pour into the prepared dish, cover with aluminum foil, and bake for 30 minutes, or until the pudding is set up in the middle. Turn the oven to broil. Uncover, sprinkle with the Parmesan and cheddar, and place under the broiler until the cheese is browned. Serve hot.

 

Servings: 12
Serving Size: 1 piece (1/12 of pan)

Calories: 461
Fat: 37 g
Fiber: 1 g
Protein: 16 g

Air Fryer Egg Toast

Air Fryer Egg Toast

Air Fryer Egg Toast

 

2 large eggs

2 slices bread

2 T.  butter

salt and pepper to taste

 

Line air fryer with parchment paper liners or spray with cooking spray. Butter bread slices and, using a glass, make an indent in the center of the bread. I actually made two indentations with the glass to make enough room for the egg. Place the bread slices into the air fryer basket. Crack the egg into the center of each slice of bread. It is ok if a little egg white goes beyond the indent. Sprinkle salt and pepper on top. (Add a sprinkle of shredded cheese if you’d like!) Air Fry at 320°F for 8 minutes for a runny yolk. If you want a little harder egg yolk you may need to add 1-2 extra minutes cooking time. Remove toast with a spatula and serve with sausage or bacon and a side of fresh fruit or cereal.

 

Servings: 2
Serving Size: 1 egg toast

Calories: 250
Fat: 17 g
Fiber: 1 g
Protein: 9 g

Chanterelles and Scrambled Eggs on Toast

Chanterelles and Scrambled Eggs on Toast

Chanterelles and Scrambled Eggs on Toast

 

8–10 ounce Chanterelle mushrooms

4 large eggs

2 T.  extra-virgin olive oil

sea salt (as needed)

1–2 clove garlic (peeled and minced)

¼ cup chopped flat leaf parsley

freshly cracked black pepper

1 T.  unsalted butter (at room temperature, divided)

2 slice rustic bread (toasted and buttered)

 

Gently clean the chanterelles then pull them apart lengthwise into evenly sized strips. It’s a small detail but tearing as opposed to slicing lets the heat get to a lot more edges of the mushroom creating a more interesting texture. Set aside. Crack eggs into a medium bowl and add a pinch of sea salt. Use a whisk to whip the eggs until uniformly pale yellow in color, about 30 seconds. Set aside. Heat a 12-inch sauté pan with a lid over medium-high heat add olive oil and swirl the pan to completely coat the bottom. Lay the torn chanterelles in as close to a single layer as possible. Let them cook undisturbed until they begin to brown at the edges, about 3 minutes. Stir, then cook undisturbed for another 2 to 3 minutes until golden brown. Stir in the garlic, parsley, and a few grinds of black pepper, and cook, stirring, another minute or so until the garlic is fragrant. Remove from heat add 2 T.  butter and stir until melted. Cover and set aside in a warm place. Melt the remaining 1 T.  butter in an 8‑inch nonstick slope-sided skillet set over medium-low heat. When the butter is completely melted and beginning to foam pour the eggs into the center of the skillet and cook, without stirring, until a thin layer of cooked egg appears around the edge of the skillet. Then, using a small rubber spatula scrape the cooked edges of the eggs around the circumference of the skillet then use the spatula to loosen the eggs in the center. Keep the eggs moving constantly until creamy. Cut any thick curds that form with the spatula. Do not stop stirring, or leave the skillet’s side for more than a few seconds. I like to remove them from the heat when they’re still a bit runny on the top. The whole process should take less than 2 minutes. Immediately top the buttered toast slices with the warm soft eggs, then spoon some of the garlicky mushrooms over the eggs. Finish with a sprinkle with sea salt and a grind of black pepper. Serve immediately.

Cheesy Hash Brown Breakfast Muffins

Cheesy Hash Brown Breakfast Muffins

Cheesy Hash Brown Breakfast Muffins

 

2 C (170g) Frozen Hash Browns (Shredded White Potatoes)

1 Bag (4C) Pepper and Onion Blend, or 4C fresh

2 tsp. (10g) Minced Garlic

1/2 C (113g) Fat-Free Plain Greek Yogurt

1 C (112g) Fat-Free Shredded Mozzarella

1 1/8 C (276g) Liquid Egg Whites, 9 servings or 6 whole egg whites

2 large Eggs

1/2 C Shredded Parmesan

 

Preheat oven to 400 degrees F and spray a muffin tin with nonstick cooking spray. Cook the hash browns and peppers/onions (in separate pans to minimize moisture) and add garlic in towards the end of their cook times.  Spoon this mixture into a muffin tin and allow it to cool for 10 minutes. Add salt, pepper, or other seasonings at this point if you’d like.  Add a mixture of egg whites, egg, parmesan, mozzarella, and Greek yogurt on top, filling each slot evenly. Bake for 20-22 minutes.  Optional: Add cooked sausage crumbles or cooked diced bacon with the potatoes and veggies.

 

Servings: 12
Serving Size: 1 muffin

Calories: 79
Fat: 2 g
Fiber: 1 g
Protein: 9 g

Sheet Pan Chicken Fried Rice

Sheet Pan Chicken Fried Rice

Sheet Pan Chicken Fried RiceSheet Pan Chicken Fried Rice

 

2 T. sesame oil

3 C. cooked long grain white rice

1 lb. boneless skinless chicken breasts, diced

1/2 C. diced onion

1/2 C. carrot, diced or cut in rounds

2 cloves garlic, minced

1/4 C. soy sauce

2 T. rice wine vinegar

2 large eggs, beaten

1/2 C. frozen peas

Chopped green onion, for garnishing

Sriracha sauce, for serving

 

Preheat the oven to 400°F. Coat a 16×12-inch rimmed baking sheet pan with 2 T. sesame oil. In a large bowl, toss together the rice, chicken, onion, carrots, minced garlic, soy sauce and rice wine vinegar until well combined. Spread the rice mixture evenly across the prepared sheet pan. Place in the middle rack of the oven and bake until the rice begins to crisp, about 25 minutes. Toss the rice on the sheet pan, scraping up any stuck-on pieces. Drizzle the beaten eggs over the rice and toss to coat again. Arrange the rice mixture back into an even layer and sprinkle the peas evenly across it. Return the sheet pan to the oven and continue baking until the eggs are cooked, about 10 minutes. Toss the rice on the sheet pan again. Garnish with chopped green onions just before serving. Serve with sriracha and soy sauce.

 

Servings: 4
Serving Size: about 1 1/2 C.

Calories: 424
Fat: 13 g
Fiber: 2 g
Protein: 35 g

Herb and Cheese Baked Eggs

Herb and Cheese Baked Eggs

Herb and Cheese Baked EggsHerb and Cheese Baked Eggs

 

4 slices (5 oz.) of thick cut applewood smoked bacon, cooked crisp and cut into pieces or 3 oz. of Canadian bacon cut into pieces

4 large eggs

1 1/2 C. half and half (light cream)

1 T. dijon mustard (recommend Maille)

1 clove of garlic, minced

1/2 C. sun dried tomatoes, chopped

2 oz. of sharp Cheddar cheese, grated (1/2 C. measured)

2 oz. Monterey Jack cheese, grated (1/2 C. measured)

2 oz. Parmigiano-Reggiano cheese, grated (1/2 C. measured)

1/2 tsp. black pepper

1/2 tsp. kosher salt or sea salt

1/2 tsp. baking powder (optional)

2 green onions, sliced thinly (both green and white parts)

2 T. fresh basil, julienned

 

Preheat oven to 350 degrees. Lightly butter or spray six 4.5 oz. ramekins. Set aside. In a medium bowl, beat eggs and light cream until blended. Add green onion, garlic, sun-dried tomatoes, mustard, cheeses, salt, pepper, baking powder, and basil. Mix until blended. Spoon or pour mixture into prepared ramekins. Divide the chopped bacon (or Canadian bacon) evenly amongst the ramekins. Lightly press the bacon into the egg-cheese-herb mixture. Bake for 30-35 minutes until golden or set. Serve hot, warm, or at room temperature.

 

Servings: 6
Serving Size: 1 ramekin

Calories: 294
Fat: 25 g
Fiber: 1 g
Protein: 18 g

Jammy Egg Crostini with Lemon Mustard Sauce

Jammy Egg Crostini with Lemon Mustard Sauce

Jammy Egg Crostini with Lemon Mustard SauceJammy Egg Crostini with Lemon Mustard Sauce

 

8-10 large eggs

3/4 C. good quality mayonnaise

1 tsp. dijon mustard (See Notes)

1 1/2 tsp. grainy or old style mustard (See Notes)

1/4 tsp. kosher salt

1/8 tsp. black pepper

Zest from half of a lemon

3 T. freshly squeezed lemon juice (from one large lemon)

1 small baguette, sliced, and grilled

Fresh herbs (parsley, thyme, basil, and/or sage)

Avocado, sliced thinly

Smoked salmon or lox, thinly sliced

Basil Pesto

Red Onion or shallot, sliced very thinly

Additional kosher salt and black pepper for finishing

 

Bring a medium sized pot filled with water to a boil. Note: When adding the eggs to the pot, they should be covered with an inch of water. Add eggs and tightly cover pan. Cook for 7 minutes. Immediately remove from heat and drain water. Place eggs in a bowl of cold water to stop the cooking process as well as to make them easier to peel. Let eggs rest for 5 minutes. While eggs are resting, make the Lemon Mustard Sauce. In a medium sized bowl combine the mayonnaise, two kinds of mustards, kosher salt, black pepper, lemon zest, and freshly squeezed lemon juice. Whisk until well blended. Taste and adjust season if needed. Note: The sauce should have a pourable consistency. Peel eggs and cut into quarters. Depending on the size of the crostini, you will need 2 to 3 quarters for each one. For the Smoked Salmon Crostini, place a cover of thin slices of smoked salmon on top of the crostini. Top with 2 or 3 jammy egg quarters. Drizzle with Lemon Mustard Sauce. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh thyme leaves. For the Basil Pesto Crostini, spread some basil pesto on the crostini. Top with 2 or 3 jammy egg quarters. Drizzle with Lemon Mustard Sauce. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh basil leaves or basil chiffonade. For the Avocado Crostini. place a cover of thin slices of the avocado on top of the crostini. Top with 2 or 3 jammy egg quarters. Drizzle with Lemon Mustard Sauce. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh parsley. Note: Instead of avocado slices, could mash an avocado half with some freshly squeezed lemon juice. For the Shallot (or Red Onion) Crostini, place 2 or 3 jammy egg quarters on the crostini. Drizzle with Lemon Mustard Sauce. Top with thinly cut slices of shallots or finely chopped red onion. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh parsley or thyme leaves. For Jammy Egg Salad Crostini, mix 2 or 3 jammy egg quarters with 1 – 2 T. of the Lemon Mustard Sauce. Top the crostini with the mixture. Lightly sprinkle additional kosher salt and black pepper on top. Top with fresh parsley or thyme leaves. Notes: (1) I used a combination of two different Maille dijon mustards. You can use one or other or both as I did. (2) If you have any leftover Lemon Mustard Sauce, cover and store in the refrigerator. It will be good for up to a week. Whisk again before using. (3) Instead of making crostini, you can make Jammy Egg Toast.

Pancetta and Parmesan Tart

Pancetta and Parmesan Tart

Pancetta and Parmesan TartPancetta and Parmesan Tart

 

1 refrigerated pie crust, room temperature (suggest the Pillsbury brand)

1 tsp. extra virgin olive oil

4 oz. pancetta, chopped

2/3 C. heavy whipping cream

1/2 C. whole milk

3 large eggs, room temperature

3 T. freshly chopped flat Italian parsley

1/4 tsp. Kosher salt

1/4 tsp. white or black pepper

2/3 C. grated/shredded Parmigiano-Reggiano cheese

 

Preheat oven to 400 degrees. Press crust into a 9 inch removable bottom non-stick tart pan. Heat olive oil in heavy medium sized skillet over medium heat. Add pancetta and saute until crisp. Generally takes about 7-8 minutes. Remove pancetta, place on a plate lined with paper towels. In a medium sized bowl, beat the cream, milk, eggs, parsley, salt and pepper with a whisk until well blended. Stir in the cheese and pancetta. Pour mixture into crust and bake for approximately 25 minutes in the lower third of the oven. The tart should be slightly puffed and golden in color. Let rest for at least 15 minutes before cutting.

 

Servings: 8
Serving Size: 1 slice (1/8 of tart)

Calories: 292
Fat: 23 g
Fiber: 0 g
Protein: 9 g

Herbed Parmesan Dutch Baby with Cherry Tomato Jam

Herbed Parmesan Dutch Baby with Cherry Tomato Jam

Herbed Parmesan Dutch Baby with Cherry Tomato JamHerbed Parmesan Dutch Baby with Cherry Tomato Jam

 

1 C. (120 g or 4 1/4 oz.) plus 2 T. all-purpose flour

1/2 tsp. kosher salt

1/2 tsp. black pepper

8 large eggs

3/4 C. whole milk

2 T. finely chopped fresh thyme, plus more for garnish

2 T. finely chopped chives, plus more for garnish

6 T. unsalted butter, room temperature

3/4 C. (75 grams or 2 1/2 oz.) freshly grated Parmigiano-Reggiano Cheese

Flaky Sea Salt

 

Preheat oven to 425 degrees (F). In a large bowl, whisk together the flour, salt and pepper. Set aside. In a medium sized bowl, whisk the eggs and milk until well blended. Add eggs to the flour mixture and whisk until well blended and frothy. (Note: Alternately put the flour and egg mixture in a blender and mix until well blended or whip using a hand mixer.) Stir in chopped thyme, chives and a heaping T. of the grated Parmigiano-Reggiano Cheese. Place butter in a 12″ or 9″x12″ cast iron pan. Place in oven until butter melts and begins to slightly brown (approximately 3-5 minutes). Note: Check on butter after 2 minutes and every minute thereafter. Remove pan from oven. Pour in egg mixture. Top with grated parmesan cheese. Return to oven and bake for 20-22 minutes or until the Dutch Baby is puffed and golden. Remove from oven, garnish with additional thyme and chives. Serve immediately with Cherry Tomato Jam.

 

Tomato Jam

2 C. (340 g) cherry or grape tomatoes (or a mix of the two), cut in half

3/4 C. (150 g) granulated sugar

2 -3 T. freshly squeezed lemon juice

Zest of 1 lemon

generous 1/2 tsp. finely chopped fresh rosemary

 

Preheat oven to 350 degrees (F). Line a rimmed baking sheet with aluminum foil. Place the cut tomatoes halves on the prepared baking sheet. Bake for 15 minutes to loose the skins. Remove tomatoes from oven and place in a heavy bottomed saucepan. Add sugar. Over medium heat gently melt sugar, then bring to a boil and cook (boiling rapidly) for 5 to 7 minutes, or until thick and syrupy. Notes: Stir frequently. My cooking time was 7 minutes. Remove from heat and add lemon zest, freshly squeezed lemon juice and chopped rosemary. Transfer tomato jam to clean, sterilized jars. Seal well. When cool, place jam in the refrigerator. The tomato jam can be kept refrigerated for up to 2 weeks, if it lasts that long! Notes: (1) Instead of melting butter in the cast iron pan in the oven, can melt on the stovetop over medium high heat; (2) Instead of using thyme and chives, could use thyme and tarragon or thyme (2 T.), tarragon (1 T.) and chives (1 T.); (3) Instead of serving with the Tomato Jam, could serve with Sriracha and/or lemon wedges; (4) Definitely serve with a good quality white or sparkling wine; (5) If using a round cast iron pan, cut into wedges for serving; (6) The Dutch Baby is great hot out of the oven, but was equally delicious when it came to room temperature; (7) The batter and grated cheese can be prepared ahead of time and kept refrigerated until ready to use, making it a slightly make-ahead appetizer or luncheon/dinner entree.

Dirty Martini Deviled Eggs

Dirty Martini Deviled Eggs

Dirty Martini Deviled Eggs

 

6 large eggs

1/4 cup mayonnaise

1 tablespoon gin (or vodka)

1 teaspoon dry vermouth

1 1/2 teaspoons olive brine

1/4 teaspoon garlic powder

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons finely chopped green olives, plus more for garnish

1 tablespoon finely chopped parsley

Paprika or chili flakes, for garnish (optional)

 

Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat, then remove from heat, cover, and let sit for 10 minutes. Drain and transfer eggs to a bowl of ice water. Let cool completely, then peel. Halve the eggs lengthwise and scoop out yolks into a bowl. Set whites aside.  Mash the yolks with a fork, then stir in mayonnaise, gin, vermouth, olive brine, garlic powder, salt, and pepper until smooth. needed.  Spoon or pipe the yolk mixture back into the egg whites. Garnish with a slice of green olive and a sprinkle of paprika or chili flakes if desired.

 

Servings: 6
Serving Size: 2 deviled egg halves

Calories: 148
Fat: 12 g
Fiber: 0 g
Protein: 6 g