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Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter

 

8 eggs

2 C. plus 2 T. heavy cream

1 tsp. salt

2 T. extra-virgin olive oil

3 large leeks washed and thinly sliced

1 8-ounce package cream cheese

1 tsp. Worcestershire sauce

Juice from ¼ lemon

1 stick plus 3 T. butter

1½ C. shredded Parmesan cheese

½ C. medium-dry sherry

16 ounces fresh cooked lobster meat, cut into small chunks

1 10-ounce package baby spinach, washed and dried

Fresh chopped chives for garnish

Fresh cracked pepper

 

Preheat the oven to 350°. Grease a rimmed heavy-duty half-sheet pan with butter or vegetable oil, then line with parchment paper and grease the parchment, making sure to press it flat to the surface of the pan. Leave at least an inch overhang. In a blender, mix the eggs, 2 C. of cream, and ½ tsp. salt on high speed for 4 to 5 seconds. Pour the mixture into the lined baking sheet. Bake until you begin to see the surface of the egg start to lightly brown, about 25–30 minutes. Remove and let cool. While egg is cooling, heat the olive oil in a pan over medium-high heat. Sauté the leeks, covered, until soft, about 10 to 12 minutes. Add the cream cheese, Worcestershire sauce, the remaining 2 T. of cream, lemon juice, and the remaining ½ tsp. of salt and stir. When the cream cheese is thoroughly incorporated, add 3 T. of butter, mix in and remove from heat. Let cool for a few minutes. Dollop small amounts of the leek filling onto the egg. Using an offset spatula, carefully spread the mixture over the entire egg sponge, trying not to tear the egg as it is very delicate. Sprinkle Parmesan over the filling. With the short edge of the pan closest to you using the parchment as a guide, roll the egg up onto itself (like a jelly roll) until you end up with the egg seam on the underside of the roll. Keep the egg covered with the parchment after rolling as it will help keep it moist. Cover the entire roll with aluminum foil and bake for another 20 minutes. While the egg bakes, melt the remaining stick of butter in a pan with the sherry and cook for about 5 minutes, allowing much of the alcohol to burn off. Then add the lobster, lower the heat, and cover. Simmer for 3–4 minutes. To serve, place a pile of fresh baby spinach on a plate. Slice the roulade into 6 slices, layer onto the spinach, and top with a couple spoonsful of the lobster butter. Garnish with fresh chives.

Leftover Hard Boiled Eggs

Leftover Hard Boiled Eggs

Leftover Hard Boiled Eggs

 

  • Mash with mayo, curry powder, chives, salt & pepper and spread on crackers topped with sliced radishes for an hors d’oeuvre.

 

  • Slice into quarters lengthwise and perch on a crostini with a dollop of aïoli and a chunk of good, oil-packed sardine.

 

  • Wrap peeled eggs in raw sausage meat, roll in panko bread crumbs and deep-fry for delicious, homemade Scotch eggs.

 

  • Serve halved eggs drizzled with olive oil and sprinkled with salt and pepper alongside grilled asparagus with toasted bread.

 

  • Bury a few peeled eggs inside your meatloaf before baking.

 

  • “Butter” halved eggs with garlicky mayonnaise like the ladies from The Canal House and sprinkle with minced tarragon and chives.

 

  • Dice and fold into hot, German-style potato salad (vinegar-and-mustard dressed) with lots of pepper and parsley.

 

  • Fry some leftover rice in sesame oil and add chopped eggs, scallions, cilantro and lime juice.

 

  • Halve lengthwise, pop out yolks and mash them with anchovy paste and finely minced oil-cured olives; whip in a dribble of your best olive oil, a sprinkle of salt and some minced basil until creamy; pipe back into the yolks for a very Niçoise deviled egg. Top with white anchovies for a treat.

 

Oeufs au Plat Bressanne (Baked Toast with Cream and Eggs)

Oeufs au Plat Bressanne (Baked Toast with Cream and Eggs)

Oeufs au Plat Bressanne (Baked Toast with Cream and Eggs)

 

4 large eggs at room temperature

2 thick slices Italian or French bread

½ C. heavy cream

4 slices cooked bacon chopped

2 T. duck or bacon fat or softened butter

2 cloves garlic sliced in half

2 tsp. chives finely chopped

Maldon salt and freshly ground black pepper to taste

dash of cayenne pepper optional

Grated Le Gruyere AOP cheese for topping optional (hard Swiss cheese)

 

Set a rack in the middle of the oven and preheat to 375 degrees. Coat the inside of a baking dish with one tsp. of the softened butter. Use the rest to spread on both sides of the bread slices. Heat a large skillet over medium-high heat and toast the bread until golden brown, 1 or 2 minutes per side. In a small saucepan over low heat, bring the cream and garlic cloves to a simmer until fragrant with garlic. Toss the garlic. Add salt, pepper, and cayenne (if using) to taste. Lay the toasted bread in a baking dish and spoon 2 to 3 T. of the hot cream over each bread slice. Crack eggs into a small bowl, then gently pour atop slices of bread—take care not to break the yolks. Slowly pour the rest of the cream over the eggs and immediately transfer the baking dish to the oven. Bake until the whites are set and the yolks are cooked to your preference. (Runny yolks will take around 13 or 14 minutes.) Remove from oven and top with the bacon and chives. Add grated cheese if using and serve immediately.

Wonton Wrapped Egg Nests

Wonton Wrapped Egg Nests

Wonton Wrapped Egg Nests

 

6 eggs, slightly beaten

1/2 tsp. kosher salt

1/2 to 1/4 C. (70 to 120 g) fresh chopped vegetables

24 wonton wrappers

1/4 C. (28 g) shredded cheese of choice (I prefer sharp Cheddar)

 

Preheat the oven to 375°F(191°C). In a medium bowl, lightly whisk together the eggs and salt. Mix in the vegetables. Coat a muffin pan with cooking spray and press a wonton wrapper into each opening to form a cup. Then press a second wonton into the C. diagonally so all sides are covered. Fill C. three-quarters full with egg and vegetable mixture. Sprinkle 1 tsp. of cheese on top of the egg mixture. Bake uncovered until eggs are set and lightly browned on top, 13 to 15 minutes.

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

 

5 large eggs

2 T. water

pinch salt and pepper

1 T. coconut oil

1 C. baby spinach

4 ounces burrata cheese

 

3 C. torn butter lettuce

1 T. olive oil

2 tsp. white balsamic vinegar

1/2 avocado thinly sliced

 

Place the eggs and water in a bowl and whisk until combined. Whisk in the salt and pepper. You want to really whisk to get some air into those eggs! Heat a large skillet over low heat. Add the coconut oil. Make sure it melts all over the entire pan. Add the eggs and swirl the pan until the eggs cover the bottom. Let the eggs cook, untouched, for a few minutes until set – I like to tilt the pan so the egg in the center runs around the outside edges and cooks, and sometimes I even lift up the edges so the egg runs underneath. This allows the whole omelet to cook without flipping! Once the eggs are almost set. Place a handful of spinach on top and then the burrata. I pull the burrata apart so it’s melty and delicious over the center, because I’m going to cut this omelet in half when serving. After a minute, fold the omelet in half gently. You can briefly cover it, or just continue to cook until the cheese is melty and the spinach is wilting inside. I remove the omelet from the heat and let it sit for a minute before slicing it in half. In a bowl, toss the butter lettuce with a pinch of salt and pepper, long with the olive oil and vinegar. Serve with the avocado sliced on top and alongside the omelet.

Pesto Fried Eggs on Toast

Pesto Fried Eggs on Toast

Pesto Fried Eggs on Toast

 

2 T. basil pesto

2 eggs

2 slices bread French or Italian, toasted

2 T. cream cheese counter, softened

1 half avocado, mashed

salt and pepper

honey drizzle

 

Add basil pesto to a small non-stick skillet and heat pan over medium-low heat. Basil pesto includes oil and should heat up well. Crack eggs into a bowl. Remove any tiny shells. Now slowly add eggs into hot skillet and season generously with salt and black pepper. Cook eggs to your liking. Generally, for a medium-hard egg, cook 2-3 minutes on one side and flip for 30 seconds. Spread 1 T. of softened cream cheese onto each piece of sliced and toasted bread. Top each piece of bread with half of the mashed avocado. Drizzle avocado with a bit of sweet honey. Place cooked pesto egg on top of the toast and serve immediately while hot. Add on a dash of red pepper flakes. While a side of bacon is always great, adding a few small slices of bacon right on top of the avocado (under the pesto egg) is delicious too! Skip the cream cheese for Greek Yogurt, feta cheese, Ricotta cheese, or goat cheese spread.  Instead of serving on bread, try cooked hashbrowns, toasted bagels, English muffins.

Sausage and Egg Waffle Taco

Sausage and Egg Waffle Taco

Sausage and Egg Waffle Taco

 

10 frozen round buttermilk waffles

8 ounces Mild Country Sausage

6 eggs, lightly beaten

Syrup, optional

 

Preheat oven to 400°F. Place 5 waffles on microwave-safe plate. Microwave on HIGH 45 seconds or until waffles are thawed. Repeat with the remaining 5 waffles. Fold thawed waffles in half and secure with wooden picks. Place on baking sheet. Bake 5 minutes or until waffles are crisp. Remove from oven; set aside. Meanwhile, cook sausage in large skillet over medium-high heat 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Remove from skillet and keep warm. Reduce heat to medium. Add eggs to same skillet; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Remove wooden picks from waffles. Divide sausage evenly between waffles, top evenly with eggs. Drizzle with syrup, if desired.

Huevos Al Plato Cast iron

Huevos Al Plato Cast iron

Huevos Al Plato Cast iron

 

½ C. Butternut squash (or your favorite)

Extra-virgin olive oil

Kosher or sea salt

Freshly ground black pepper

½ tsp. dried or fresh herbs (we use thyme or rosemary)

2 fresh farm eggs

¼ C. (1 ounce) Spanish chorizo, sliced (or substitute Portuguese or Italian sausage)

Pea tendrils, spinach, arugula to garnish (optional)

Crusty baguette

 

Heat oven to 350°. Peel squash and slice in half-moon-shaped pieces 1/4 inch thick. Toss the squash with olive oil, salt, pepper and herbs and place on a baking sheet. Roast for 25 minutes, or until tender. Grease a 6-inch cast-iron skillet (or small roasting dish) with olive oil. Crack the eggs into the skillet and add the roasted squash. Scatter the chorizo and add a pinch of salt to the yolks. Bake for about 10 minutes, or until the whites are fully cooked. Pay careful attention not to overcook the yolks. Remove pan from the oven and add fresh greens. Serve with crusty bread and enjoy. Serves 2 as an appetizer.

Make-Ahead Mini Spinach Frittatas

Make-Ahead Mini Spinach Frittatas

Make-Ahead Mini Spinach Frittatas

 

6 eggs

¼ C. Milk

5 oz. frozen Chopped Spinach, defrosted (can sub part or all for herbs)

2 scallions, thinly sliced

1 ¼ tsp. ground Turmeric

½ tsp. Kosher Salt

½ C. crumbled Feta Cheese

 

Preheat the oven to 325SF. Line 6 muffin cups with cupcake liners and generously grease the liners with oil or nonstick cooking spray. Crack the eggs into a medium bowl. Add the milk and whisk until combined. Drain the defrosted spinach well, pressing out as much of the liquid as you can. Add the spinach, scallions, turmeric, and salt to the eggs and whisk together. Add the feta and stir gently until just combined. Divide the egg mixture among the 6 muffin cups, filling them nearly to the top. I use a measuring cup with a handle for this. Bake the frittatas for about 30 minutes, until just firm at the top with no raw egg appearance. Remove the muffin tin from the oven. Cool for a few minutes, then run a knife around the edges to wedge the frittatas from the muffin tin. Serve warm, or allow the frittatas to come to room temperature before covering and storing in the refrigerator.

 

boost it: Swap out the spinach for 1 cup of any favorite cooked, diced vegetables, such as zucchini, bell peppers, or mushrooms.

make ahead: This recipe can be doubled easily. Keep leftovers in the fridge for up to 3 days, or wrap them in plastic, put them in a resealable bag, and store them in the freezer.

Deviled Eggs for Every Season

Deviled Eggs for Every Season

Deviled Eggs for Every Season [Potluck]

 

If you like the filling fluffy and evenly mashed, press the egg yolks through a sieve before mixing in the remaining ingredients, or puree all of the ingredients in a food processor. Use more acid and salt than you think might be necessary. Egg whites are bland and need a well-seasoned filling to make them pop. In fact, if you can spare an egg white, taste the filling against it and re-season, if necessary.

 

smoky deviled eggs with toasted rosemary: winter

 

2 T. EVOO

48 fresh Rosemary Leaves

12 peeled Hard-Boiled Eggs

¼ C. plus 2 T. Mayonnaise

1 T. plus 1 tsp. Dijon Mustard

2 tsp. Lemon Juice

½ tsp. Smoked Paprika

Salt & Pepper

 

Arrange a double layer of paper towels next to the stove. In a small skillet, heat the olive oil. Add the rosemary and fry, stirring frequently, for about 30 seconds. Using a slotted spoon, spread the rosemary leaves out in a single layer on the paper towels to drain. Halve the hard-boiled eggs lengthwise and use a tsp. to pop out the yolks into a mini food processor or a bowl (press them through a sieve or use a fork to mash). Add the mayonnaise, mustard, lemon juice, and smoked paprika and process or stir to combine. Season the filling generously with salt and a little pepper. Arrange the egg white halves on a platter and spoon or pipe the filling into the whites. Top the eggs with the fried rosemary and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight. The fried rosemary can stand at room temperature on a paper towel-lined plate, loosely covered with plastic wrap, overnight.

 

 

green deviled eggs and ham: spring

 

4 thin slices Prosciutto or Serrano Ham

4 oz. frozen peas (1 C.)

2 T. Water

1 T. unsalted Butter

¼ C. plus 2 T. Mayonnaise

Zest of small Lemon

12 peeled hard-boiled Eggs

1 T. finely chopped Tarragon

Salt & Pepper

 

Preheat the oven to 3 75 °F. Line a baking sheet with parchment paper. Arrange the slices of prosciutto so they’re flat on the baking sheet and bake for about 10 minutes, until darkened. Transfer the ham to a rack and let cool and become crisp; break into small pieces. In a small pot, cook the peas with the water over medium-high heat until just heated through, about 3 minutes. Drain off any excess liquid and transfer to a bowl. Add the butter and, using a fork, mash the peas until the butter is melted and the peas have become a coarse puree. Mash in the mayonnaise and lemon zest. Halve the eggs. Use a tsp. to pop out the egg yolks and add them to the pea mixture. Mash the yolks with the peas until well incorporated. (To make a less coarse filling, you can mix all of it together in a mini food processor or press the yolks through a sieve.) Mix in the tarragon and season the filling generously with salt and a little pepper. Arrange the egg whites on a platter. Spoon or pipe the filling into the egg whites, garnish with the ham crisps, and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight. The ham crisps can be kept in a resealable plastic bag overnight.

 

 

bloody mary deviled eggs: summer

 

12 peeled hard-boiled Eggs

¼ C. plus 2 T. Mayonnaise

3 T. Tomato Paste

1 T. Lemon juice, plus more to taste

1 tsp. Worcestershire, plus more to taste

1 tsp. Old Bay Seasoning, plus more to taste

1 tsp. Horseradish, plus more to taste

Salt & Pepper

Pinch Cayenne Pepper, optional

24 Celery Leaves or thinly sliced celery pieces, for garnish

 

Halve the eggs lengthwise. Use a tsp. to pop out the egg yolks into a food processor or bowl. Blend in the mayonnaise, tomato paste, lemon juice, Worcestershire, Old Bay, and horseradish. Season generously with salt and pepper, along with the cayenne if you want more heat. Add more lemon juice, Worcestershire, Old Bay, and/or horseradish, as desired. Arrange the egg whites on a platter. Spoon or pipe the filling into the egg whites, garnish with the celery leaves, and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight.

 

 

mustard-cornichon deviled eggs

 

12 peeled hard-boiled Eggs

¼ C. plus 2 T. Mayonnaise

2 T. Whole Grain Mustard

6 Cornichon Pickles, finely chopped

Salt

 

Halve the eggs lengthwise. Use a tsp. to pop out the yolks and transfer to a food processor or a bowl. Mix in the mayonnaise, mustard, and cornichons. Season with salt, if necessary. Arrange the egg whites on a platter. Spoon or pipe the filling into the whites and serve.

 

POTLUCK PREP. The egg whites and filling can be refrigerated separately overnight.

Crispy Lemon-Fried Eggs

Crispy Lemon-Fried Eggs

Crispy Lemon-Fried Eggs

4 T. extra-virgin olive oil

1 lemon, cut into thin slices, seeded

4 eggs

Kosher salt

Freshly ground black pepper for garnish

 

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

Egg Ideas

Egg Ideas

 

Cheddar-Fried Eggs

 

Heat 1 tsp. butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes, sprinkling 1/4 cup finely grated sharp cheddar around the edges of the egg during the last 1 minute. Season with salt and pepper.

 

Egg Clouds

Separate 4 eggs; put all the whites in a medium bowl and put each yolk in separate small bowls. Add a large pinch of salt to the egg whites and beat with a mixer on low speed until stiff peaks form, 2 to 3 minutes. Dollop 4 large spoonfuls of the egg whites onto a parchment-lined baking sheet and make a well in the center of each. Bake the egg whites at 350˚ until firm and dry, about 6 minutes. Gently pour 1 yolk into each well. Continue to bake until the whites are just beginning to brown and the edges of the yolk are just set, 3 to 4 minutes. Sprinkle with flaky salt.

 

Creamy Baked Eggs with Pesto Butter

 

4 small shallow baking dishes and sprinkle each with 1 T. grated parmesan. Add 2 T. heavy cream and 2 eggs to each and season with salt. Arrange the dishes in a large baking dish and pour hot water into the baking dish so that it goes halfway up the sides of the small dishes. Bake at 325˚ until the egg whites are set but the yolks are still runny, 15 to 20 minutes. Top with pesto and red pepper flakes.

 

Egg, Ham and Brie Crêpe Pocket

 

Heat 1 tsp. butter in a small nonstick skillet over medium-high heat. Crack in 1 egg and season with salt and pepper. Cook until the white is set but the yolk is still runny, 3 to 4 minutes. Arrange a crêpe in a large nonstick skillet and layer 2 ounces sliced brie, 3 thin slices Black Forest ham, 1 tsp. dijonnaise and the fried egg in the center. Cook over medium heat for 30 seconds, then fold in the sides of the crêpe to form a square frame around the egg. Continue to cook until warmed through, 1 minute. Season with salt and top with frisée and chopped chives.

Parmesan Frico Fried Eggs

Parmesan Frico Fried Eggs

Parmesan Frico Fried Eggs

 

1/4 cup grated Parmesan (packed if grated on a Microplane)

2 large eggs

Kosher salt and freshly ground black pepper

 

Heat a nonstick skillet over medium-low heat. Add the cheese and spread to about a 5-inch round. Cook until the cheese is melted, about 30 seconds. Crack the eggs on top of the cheese and season with salt and a few grinds of black pepper. Cook undisturbed until the whites are set and yolks are still runny. (Flip if you want a firmer yolk).

Mini Pesto Potato Spinach Frittata

Mini Pesto Potato Spinach Frittata

Mini Pesto Potato Spinach Frittata

 

1 medium potato, diced

2 T. olive oil + more for greasing pan

1 cup packed spinach, chopped

½ cup grated cheddar cheese

6 eggs

¼ cup milk

1 ½ T. prepared pesto

salt and pepper to taste

 

Preheat oven to 375. In a pan, heat olive oil over medium-high heat. Add diced potatoes and cook for 10 minutes. Stirring occasionally. Meanwhile, whisk together spinach, cheese, eggs, milk and pesto. Add cooked potatoes to egg mixture. Scoop into a greased mini muffin pan. Bake for 20-24 minutes or until tops are slightly browned and eggs cooked through

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

Eggs in a Nest Pesto Pizza

 

1 7 inch whole grain pita bread (do not split in half)

2 tsp. fresh basil pesto

1/3 cup shredded mozzarella

1/2 cup packed baby arugula (or spinach)

1 large egg

pinch salt

pinch grated Parmesan cheese, for serving

pinch red pepper flakes, for serving

 

Preheat oven to 450F. Put the pita bread on a baking sheet. Spread the pesto evenly over the top of the pita, coming to just shy of the edge. Sprinkle the mozzarella over the pesto. Lay the arugula on top of the cheese to form a ring of greens, leaving a space in the center that’s the size of a cooked egg. Crack the egg into the center of the pita so it drops into the space and the ring of the arugula holds the egg in place. Sprinkle with pinch salt and fresh cracked pepper over the top. Put the pizza in the oven and bake until the egg is cooked to your liking. For a soft egg, cook until the white is just firm and the yolk is still soft, about 10 minutes. For a firm yolk, cook another 2 minutes or so. Finish with grated Parmesan and red pepper flakes. Remove from the oven and cut into quarters.

Cream of Chicken Soup with Poached Eggs for One

Cream of Chicken Soup with Poached Eggs for One

Cream of Chicken Soup with Poached Eggs for One

 

1 ½ C. Chicken Broth

½ tsp. Chicken Bouillon Concentrate

2 Eggs

Salt & Pepper

1/4 C. Heavy Cream

2 T. Parmesan

 

Pour your broth into a medium-size saucepan and put it over medium-low heat. Add the chicken bouillon concentrate, if using—I think it improves the flavor, but some people object to it—and bring just to a simmer. In the meanwhile, crack your eggs into a custard cup—this way if a yolk breaks, you can save it for another recipe. When the broth is simmering, turn it down so it’s just below a simmer, add salt and pepper to taste, and slip in the eggs. Poach until set to your liking—I give mine 7 minutes. While the eggs are poaching, put the cream in a bowl. When the eggs are done, transfer them to the bowl with a slotted spoon. Pour in the broth, top with the Parmesan, and supper is ready.

 

1 SERVING with: 442 Calories; 36 g Fat (74.0% calories from fat); 24 g Protein; 5 g Carbohydrate; 0 g Dietary Fiber; 5 g Net Carbs

Perfect Soft Cooked Eggs with Buttered Soldiers

Perfect Soft Cooked Eggs with Buttered Soldiers

Perfect Soft Cooked Eggs with Buttered Soldiers

 

2 cold Eggs

2 slices whole grain Bread

Butter

S&P

 

Fill the bottom of a small saucepan with ¥2 inch of water. Turn the heat to medium-high and bring the water to a full boil. Quickly (though gently) set the eggs into the pan (using tongs if you prefer). Put on the lid and set a timer for 6 1/2 minutes. While the eggs cook, toast and lightly butter the bread. Cut into 1/2-inch-wide strips and put on a plate or plates. As soon as the timer rings, put the pan into the sink and run cold water over the eggs for 30 seconds to stop the cooking process. Immediately transfer the eggs to egg cups, if you have them, or small bowls. Serve with the buttered soldiers and season with salt and pepper, as desired.

Green & Whole Grains Scramble

Green & Whole Grains Scramble

Green & Whole Grains Scramble

 

2 tsp. EVOO

2 Scallions, thinly sliced, white and light green parts only

1 ½ C. packed roughly chopped chard, kale, or collards with tough stems removed

6 lightly beaten eggs

¼-1/2 tsp. Salt

2 T. Sour Cream

2/3 C. cooked Brown Rice, Farro, Barley or other whole grain

 

In a medium skillet, heat the olive oil over medium heat. Add the scallions and sauté until slightly tender, about 1 minute. Add the Swiss chard and continue to sauté until wilted and tender. Add the eggs and V4 tsp. salt, and scramble until nearly cooked, with some raw-egg appearance remaining. Remove the pan from heat and gently stir in the sour cream and rice until combined. The heat of the pan will warm the grains and finish cooking the eggs. Add another ‘A tsp. salt to taste, if desired.

Eggs Poached on Sweet Peppers & Onions

Eggs Poached on Sweet Peppers & Onions

Eggs Poached on Sweet Peppers & Onions

 

¼ cup olive oil

2 sweet red peppers, sliced

2 medium onions, sliced

2 large tomatoes, peeled, seeded, and coarsely chopped

2 T. chopped fresh basil or 1 tsp. dried

Salt and freshly ground black pepper

8 large eggs

½ cup grated Parmesan cheese, for garnish

2 T. chopped flat-leaf parsley, for garnish

 

In a large skillet with a fitted lid, heat the olive oil over medium heat. Add the peppers and onions and cook until the peppers are almost soft, about 8 minutes. Add the tomatoes and basil and cook until all the vegetables are soft, about 10 minutes. Add salt to taste. With the back of a spoon, create 8 indentations in the vegetables. Carefully crack the eggs in the indentations. Don’t let the eggs touch the bare bottom of the pan or the sides or they will burn or stick. Reduce the heat to medium-low, cover the pan, and simmer until the whites of the eggs are set, 6 to 8 minutes. Season with salt and pepper and sprinkle with the Parmesan and parsley. Serve promptly.

Watercress and Poached Egg Toast

Watercress and Poached Egg Toast

Watercress and Poached Egg Toast

 

2 Slices of Whole Grain Bread

2 Island Fresh Eggs

8 – 10 Sprigs of Fresh Watercress

Salt and Pepper to Taste

Lemon

Olive Oil

1 Whole Garlic Clove

 

Brush the bread with olive oil and toast on an open face grill. Rub the surface of the toast with cut garlic clove, then cut diagonally, and set aside. Poach the two eggs and remove them from water using a slotted spoon. Drain on a clean, dry towel. Dress the watercress with olive oil, a squeeze of lemon, and salt and pepper to taste. Arrange toast on a plate, add the watercress and poach eggs. You can also add sliced avocado, fresh tomato, a dollop of plain yogurt, or even sliced strawberries.

 

 

Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

 

10 slices bacon, chopped

4 cups frozen diced potatoes with peppers and onions, thawed

1 (10-oz) pkg spinach

1 (4-oz) pkg gluten-free seasoned croutons

10 large eggs

½ cup heavy cream

½ cup sour cream

1 tsp. garlic salt

1½ cups shredded colby-Jack cheese

 

Preheat oven to 375°F. Cook bacon in a 12-inch cast-iron skillet over medium heat 6 to 8 minutes or until crisp. Remove bacon from skillet, reserving 2 T. drippings in skillet. Add potatoes to hot drippings; cook, stirring occasionally, until potatoes are browned and tender. Gradually stir in spinach until wilted. Sprinkle with croutons. Whisk together eggs, cream, sour cream, and garlic salt in a large bowl; pour over croutons. Sprinkle with cheese and bacon. Transfer skillet to oven and bake 25 to 30 minutes or until center is set.

Bacon and Potato Breakfast Casserole

Bacon and Potato Breakfast Casserole

Bacon and Potato Breakfast Casserole

 

1 (16-oz) pkg bacon, chopped

1½ lb Yukon Gold potatoes, peeled and cut into ½-inch pieces

1 (8-oz) pkg sliced mushrooms

2 cloves garlic, minced

1 (10-oz) pkg baby spinach

4 green onions, thinly sliced

1 cup shredded Swiss cheese

12 large eggs

½ tsp. salt

½ tsp. pepper

 

Preheat oven to 350°F. Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 4 T. drippings in skillet. Cook potatoes in hot drippings in skillet over medium-high heat 8 to 10 minutes or until potatoes are browned and tender, stirring occasionally. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish. Add mushrooms and garlic to skillet; cook 5 to 6 minutes or until mushrooms are browned and tender. Gradually add spinach, stirring until wilted. Spoon mushroom mixture over potatoes in baking dish; sprinkle with green onions, bacon, and cheese.

Whisk together eggs, salt, and pepper in a bowl until blended. Slowly pour egg mixture over cheese in baking dish. Let stand 15 minutes. Bake 40 to 50 minutes or until center is set. Let stand 10 minutes before serving.

Cheddar-Avocado Breakfast Melts

Cheddar-Avocado Breakfast Melts

Cheddar-Avocado Breakfast Melts

 

2 whole wheat English muffins, halved lengthwise

2 tsp. butter

6 large eggs, lightly beaten

⅛ tsp. salt

⅛ tsp. pepper

1 avocado, sliced

4 ultra-thin slices Cheddar cheese

2 T. finely chopped chives

 

Preheat broiler. Arrange muffin halves, cut sides up, on a baking sheet; broil 2 minutes or until lightly toasted. Melt butter in a nonstick skillet over medium heat. Add eggs to skillet; cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set. stir in salt and pepper. Spoon eggs over muffin halves; top with avocado and cheese. Broil 1 minute or until cheese is melted. Sprinkle with chives.

 

Fresh Herb and Cream Cheese Scramble

Fresh Herb and Cream Cheese Scramble

Fresh Herb and Cream Cheese Scramble

 

10 large eggs

1/4 cup milk (not nonfat)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons unsalted butter (1/4 stick)

2 ounces cream cheese, cut into small pieces

1/4 cup coarsely chopped fresh herbs, such as dill, chives, parsley, chervil, or a combination

 

Place the eggs, milk, salt, and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside. Melt the butter in a large nonstick frying pan over medium-low heat until foaming. Pour in the egg mixture. Let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center. Scatter the cream cheese pieces over the eggs and gently stir to combine. Let sit again until the edges start to set, then spread back into an even layer. Repeat, pushing the eggs from the edges into the center every 30 seconds, until the eggs are almost set and the cheese is melted and combined, for a total cooking time of about 4 to 5 minutes. (The top of the eggs should still be slightly wet.) Remove the pan from the heat. Sprinkle in the herbs and gently stir to combine. Serve immediately.

Creamy Herb Scrambled Eggs on Whole-Grain Toast

Creamy Herb Scrambled Eggs on Whole-Grain Toast

Creamy Herb Scrambled Eggs on Whole-Grain Toast

 

8 large eggs

½ tsp. salt

¼ tsp. pepper

2 tsp. olive oil

3 oz ⅓-less-fat cream cheese, cut into small pieces

1 T. chopped green onion

2 T. chopped fresh basil (or use 1 tsp. dried basil)

4 (1-oz) slices whole-grain sandwich bread, toasted

 

Whisk together eggs, salt, and pepper. Cook in hot oil in a large nonstick skillet over medium heat, without stirring, until eggs begin to set on bottom. Sprinkle with cream cheese, onion, and basil. Cook, stirring constantly, until eggs are thickened and set. Serve over toast.

Chorizo and Cheese Scrambled Eggs

Chorizo and Cheese Scrambled Eggs

Chorizo and Cheese Scrambled Eggs

 

½ lb ground chorizo sausage

1 clove garlic, minced

1 T. olive oil

8 large eggs, lightly beaten

½ cup freshly shredded Cheddar cheese

¼ cup chopped fresh cilantro

½ tsp. pepper

¼ cup fresh salsa

 

Cook chorizo and garlic in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until fully cooked, stirring to crumble. Reduce heat to medium; add eggs to skillet and sprinkle with cheese. Cook, without stirring, until beginning to set on bottom. Cook, stirring constantly, until thickened and set. Sprinkle with cilantro and pepper. Serve with salsa.

Pimento and Cheddar Egg Pie

Pimento and Cheddar Egg Pie

Pimento and Cheddar Egg Pie

 

6 Eggs

1 C. small-curd Cottage Cheese

¼ C. Milk

2 T. melted Butter

¼ C. Flour

1 tsp. Baking Powder

¾ tsp. Kosher Salt

4oz. Jar diced Pimentos, drained

2/3 C. packed coarsley grated Cheddar Cheese

 

Preheat the oven to 35OSF. Grease an 8 8-inch pan with oil or nonstick cooking spray. Crack the eggs into a medium bowl and whisk well. Add the cottage cheese, milk, butter, flour, baking powder, and salt. Whisk again to combine. Add the pimentos and cheese, and stir to combine. Pour the egg mixture into the prepared pan and bake 30 to 3 5 minutes, until the egg is just firm to the touch at the center. Remove from the oven and allow to cool for at least 5 minutes. Cut into squares and serve.

Poached Egg-Avocado Toasts

Poached Egg-Avocado Toasts

Poached Egg-Avocado Toasts

 

6 T. water

6 large eggs

2 avocados, halved

2 T. fresh lemon juice

2 T. fresh dill

¾ tsp. kosher salt, divided

¾ tsp. pepper, divided

6 (1-inch-thick) slices artisan bread (preferably whole grain)

¼ cup thinly sliced red onion

4 oz smoked salmon

1 cup arugula microgreens (or use baby arugula)

 

Preheat oven to 350°F.  Pour 1 T. water into each cup of a standard 6-cup muffin pan. Crack eggs; carefully slip into muffin cups. Bake 12 to 15 minutes or to desired doneness. Meanwhile, mash avocados in a bowl; stir in lemon juice, dill, and ½ tsp. each salt and pepper. Spread mashed avocado on bread; top with onion, salmon, and eggs. Sprinkle eggs with ¼ tsp. each salt and pepper. Top with microgreens.

Avocado Toast Benedict with Lemon Hollandaise

Avocado Toast Benedict with Lemon Hollandaise

Avocado Toast Benedict with Lemon Hollandaise

 

Hollandaise:

3 Egg Yolks + 1 Whole Egg (if you are worried about raw eggs use pasteurized eggs)

1 Tablespoon Lemon Juice, Fresh

Zest of 1 Lemon

½ Teaspoon Real Salt

½ Cup Butter, Melted and Hot

 

Avocado Toast:

4 Eggs

1 Teaspoon White Balsamic Vinegar

4 Slices Black Forest or Applewood Smoked Bacon

4 Slices Good, Rustic Bread

2 Large Avocados, Sliced

Salt and Pepper, to Taste

 

Toppings (optional):

¼ Cup Red Onion, Sliced Thin

¼ Cup Cherry Tomatoes, Halved

Maldon Salt

 

Place the egg yolks and one whole egg in a small blender (such as the Magic Bullet. An immersion blender and a jar can also be used.) Add the lemon juice, lemon zest, salt, and hot butter, and immediately blend on high for 2 minutes. Hollandaise should be thick and pale yellow in color. Set aside.  Fill a medium saucepan ⅓ of the way full with water and bring to a simmer (do not boil). Add 1 teaspoon white balsamic vinegar to the water. Crack one egg into a small cup, then carefully place the cup down low to the water. Place the cup as close to the water as possible when adding the egg. (I submerge half of the cup into the water when placing the egg.) Finish adding the rest of the eggs and cook for 3-4 minutes or until egg whites are firm. Remove with a slotted spoon. Preheat the oven to 400°F. Set bacon on a foil-lined baking sheet and cook in the oven for 10-15 minutes or until crispy. Remove to a paper towel-lined plate to drain excess grease. Toast bread in the oven until desired doneness is achieved. Remove from oven and top with avocado slices (approximately ½ avocado for each slice of bread). Top with bacon, poached eggs, hollandaise, and optional toppings.

Kuku Sabzi (Persian Frittata)

Kuku Sabzi (Persian Frittata)

Kuku Sabzi (Persian Frittata)

 

4 T. olive oil

1 bunch of spring onions, trimmed and thinly sliced

150g fresh herbs (use any combination of parsley, coriander, dill, chives, mint, tarragon), leaves only, finely chopped

100g spinach, very thinly sliced

½ tsp ground turmeric

6 medium eggs, beaten

1 T. plain flour

½ tsp sea salt

freshly ground black pepper

To serve (optional):

 

2 T. walnuts, chopped

1 fresh green chilli, thinly sliced

Method

 

Preheat the grill to medium. Heat half the olive oil in a large frying pan and cook the spring onions for 2–3 minutes until softened, then tip the oil and onions into a large bowl. Add all the remaining ingredients to the bowl and stir to combine. Add the remaining oil to the frying pan and place over a medium heat. Pour in the mixture, cover the pan and cook for 5 minutes over a low heat until almost set, then place under the grill for 1–2 minutes to set the top. Serve topped with more freshly ground black pepper, a pinch of sea salt and the walnuts and chilli (if using).

The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo

The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo

The Ultimate Tomato Sandwich, With Jammy Eggs & Herby Mayo

 

The is a recipe for those times when you find the world’s best-looking tomato and you’re so excited to eat it, you don’t even have the patience to close your sandwich before taking a bite. It celebrates heavy-handed mayonnaise application, yolky dregs, and flaky salt.

 

 

2 eggs, plus 1 egg yolk

1 tsp. white vinegar

1/2 tsp. lemon juice

1 tsp. Dijon mustard

1/2 tsp. kosher salt

1 tsp. room-temperature water

1 cup safflower oil (or another neutral oil)

1/2 cup loosely packed basil and chives, very finely chopped (I like to blitz mine in a food processor, for ease); plus more for sprinkling

2 slices rustic, crusty bread

1 large ripe tomato (I like beefsteak), sliced roughly 1/2-inch thick

1 pinch each flaky salt and freshly ground pepper

1 T. olive oil for drizzling

 

Set a pot of water over high heat. Once it reaches a rolling boil, gently add two eggs. Let them boil for six minutes exactly. Meanwhile, fill a bowl with ice and a large splash of cold water, and place it nearby. After six minutes, transfer the eggs to this ice bath. Make the herb mayonnaise. In a bowl, whisk together the egg yolk, white vinegar, lemon juice, Dijon, kosher salt, and water. While whisking like your life depends on it, begin to dribble in the oil a few drops at a time, checking that it’s fully distributed before adding more. Go slowly! Once you’ve added about a third of the oil this way, you’ll have the beginnings of a thick, creamy mayonnaise. Stream in the rest of the oil steadily, continuing to whisk frantically as you go. Once you’ve added all of the oil, fold in the herbs. Set aside as you prepare the other elements. (Note: Mayonnaise can be made a few days in advance and kept in the refrigerator—wait to chop and add the herbs until you’re ready to serve.) Toast the bread slices however you like (I prefer to do it in the stove at 450° F for 4 minutes). While the bread is toasting, peel the soft-boiled eggs in the ice bath. To compile your sandwich, slather one side of each piece of toast with herb mayo. Layer tomato slices on top, and drizzle with olive oil and a pinch each of flaky salt and pepper. Slice the soft-boiled eggs lengthwise and immediately layer on top of the tomatoes, so you don’t lose any yolky dregs! Garnish with a sprinkling of herbs, serve open-faced, and eat immediately.

Toast with Poached Egg a la Romana

Toast with Poached Egg a la Romana

Toast with Poached Egg a la Romana

 

1 cup meatless spaghetti sauce, of your choice

4 eggs

salt (optional)

pepper

4 slices toast

grated Romano cheese

 

Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot–turn down the heat.). Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes. Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.

Bacon & Chive Egg Clouds

Bacon & Chive Egg Clouds

Bacon & Chive Egg Clouds

 

4 eggs

¼ cup parmesan cheese, grated

¼ cup bacon, crumbled

¼ cup green onions or chives, sliced

Salt & black pepper, to taste

 

Preheat your oven to 450 degrees and line a baking sheet with parchment paper. Then carefully separate the egg whites from the egg yolks. Place the whites in a large mixing bowl and place each yolk in a separate small ramekin. (This makes it easier to add the yolks to your egg whites later.) Next use an electric mixer to beat your egg whites until stiff peaks form. (About 2 minutes.) Then gently fold in your parmesan cheese, bacon bits and green onion. Spoon 4 mounds of your egg white mixture onto your prepared baking sheet and make a small well in the center of each with the back of a spoon. Then place the baking sheet in the oven and bake for 3 minutes. Once done, remove the pan from the oven and place a yolk in the center of each well. Then return the pan back to the oven and cook for 3-5 more minutes or until the yolks are cooked to your liking. Season with salt and pepper to taste then serve with extra sliced green onions sprinkled on top.

Harissa Poached Eggs for One

Harissa Poached Eggs for One

Harissa Poached Eggs for One

 

1 T. (15 ml) olive oil

1 1/2 tsp. minced onion

1 /4 tsp. minced garlic

1/4 cup (60 ml) chicken broth

1/4 cup (60 ml) canned tomatoes with green chiles (with juice)

2 tsp. (10 g) harissa paste

2 kalamata olives

2 pimento-stuffed green olives

3 eggs

2 T. (18 g) crumbled feta cheese

Chopped herbs for garnish

 

Coat your egg skillet with cooking spray and put it over medium heat. Add the olive oil and onion and sauté for 2 to 3 minutes, until softened. Add the garlic and sauté for 30 seconds or so. Then add the broth, tomatoes, and harissa paste. Stir it all up and bring to a simmer. Let cook for a minute while you quickly slice those olives and stir them in. Crack the eggs directly into the skillet, being careful not to break the yolks. Cover the skillet and let them poach until they are done to your liking—I like my whites done through but my yolks still runny, about 5 minutes. Plate, sprinkle the feta on top, and dig in.

 

1 SERVING with: 423 Calories; 34 g Fat (72.6% calories from fat); 21 g Protein; 8 g Carbohydrate; 1 g Dietary Fiber; 7 g Net Carbs

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

 

1 sheet quality puff pastry dough

1 pound leeks or spring onions or a combination, well-rinsed

3 T. unsalted butter

⅔ C. heavy cream

2 T. fresh tarragon, chopped, divided

2 T. fresh parsley, chopped, divided

2 T. fresh chives, chopped Kosher or sea salt

Freshly ground black pepper

4 ounces chèvre (goat cheese), crumbled

4 large fresh farm eggs, plus 1 for egg wash

2 T. milk for egg wash

Water

1 T. white vinegar

 

Remove puff pastry from freezer so it can soften slightly while you cook the onions. Thinly slice the white and light green parts of the leeks or spring onions. Melt butter in a large sauté pan, add leeks or onions and cook over low-medium heat, stirring often, 30–40 minutes or until soft and golden. Add cream, 1 T. each chopped fresh herbs (reserving remainder for garnish). Season with salt and pepper. Stir and simmer over low heat, 20 minutes. Remove from heat and set aside (or refrigerate up to 1 day). Preheat oven to 425°. Roll out puff pastry sheet on a floured surface to ¼-inch thickness. Cut into 4 equal rounds using a large biscuit cutter or 4-inch inverted bowl. Place puff pastry rounds onto baking sheet lined with parchment paper. Prick each pastry with a fork to prevent uneven cooking. Whisk 1 egg with milk to create an egg wash, and brush lightly onto pastry. Divide onion mixture onto pastry rounds and top each with goat cheese. Bake for 25 minutes, or until golden brown. (If pastry rises unevenly during cooking, push down gently with a fork while still warm.) Set aside in a warm place. Fill large saucepan with water, add white vinegar and bring to a simmer. Crack eggs into four individual dishes, taking care not to break the yolk. Slide eggs, 1 at a time, into simmering water. Gently cook each egg until desired doneness, or about 4 minutes for a slightly runny yolk. Remove with a slotted spoon and pat dry. To serve, place each egg atop a warm onion tart, sprinkle with remaining chopped herbs and enjoy.

Waffles Rancheros

Waffles Rancheros

Waffles Rancheros

 

1 tsp olive oil

¼ cup finely diced onion

1 garlic clove, minced

1 tsp finely chopped seeded jalapeno

1 cup flour

¾ cup masa harina

2 tsp baking powder

2 tsp sugar

½ tsp salt

1¾ C. whole milk

2 large eggs, lightly beaten

6 Tbsp unsalted butter, melted and cooled

 

1 tsp olive oil

½ cup minced onion

2 garlic cloves, minced

1 (14-oz) can black beans, drained, rinsed and patted dry

1 (14-oz) can diced tomatoes, drained

1 canned chipotle pepper, finely chopped

1 tsp ground cumin

1 tsp fresh lime juice

¼ cup chopped cilantro leaves

Salt and pepper to taste

 

Fried eggs

Queso fresco cheese, crumbled

Avocado, diced or sliced

 

Heat 1 tsp. olive oil in a medium sauté pan. Add the onion and garlic. Sauté for several minutes until onion is translucent. Add the beans, drained tomatoes, chipotle pepper, cumin and lime juice. Warm on medium heat. Add the cilantro and season to taste with salt and pepper.

 

Heat 1 tsp. olive oil in a small sauté pan. Add the onion and garlic. Sauté for several minutes until onion is translucent. Add the jalapeno. In a mixing bowl, combine the flour, masa harina, baking powder, salt and sugar. In a separate bowl, combine the milk, eggs and cooled melted butter. Add onion mixture to wet mixture. Fold wet mixture into the dry mixture. Heat the waffle iron according to manufacturer’s directions. Make waffles based on size of iron. Top each warm waffle with black beans, a fried egg, avocado and crumbled queso fresco cheese.

Polenta-Baked Eggs with Corn, Tomato and Fontina

Polenta-Baked Eggs with Corn, Tomato and Fontina

Polenta-Baked Eggs with Corn, Tomato and Fontina

 

2 C. (475 ml) water

1/2 cup (70 grams) fine polenta or yellow cornmeal

1/2 cup (60 grams) fresh corn kernels, from 1 small cob (or use frozen, defrosted)

1/2 cup (55 grams) coarsely grated fontina, plus 3 T. for sprinkling

Salt and freshly ground black pepper

2 T. (30 grams) sour cream or creme fraiche

1/4 cup (60 grams) prepared tomato sauce or tomato puree

4 large eggs

Fresh flat-leaf parsley or chives, for garnish

 

Heat the oven to 400 degrees. Bring the water to a simmer in a medium-sized saucepan over medium-high heat. Slowly whisk in the polenta, trying to avoid lumps then lower the heat to medium-low and simmer the mixture, stirring almost constantly, for 15 minutes. Stir in the corn kernels, and cook for 5 minutes more, continuing to stir regularly. Add Vi cup cheese and stir until melted; then season well with salt and pepper. Add the sour cream and stir until partially combined. (I like to leave a few creamy bits throughout.) Coat a 1-quart baking dish or an 8-to-8‘/2-inch oven-safe skillet with butter or nonstick cooking spray. Transfer the polenta to the dish, then dollop with spoonfuls of tomato; swirl them unevenly into the polenta, so that there are pockets of tomato throughout. Smooth the top of the polenta and use a spoon to make four deep wells and crack an egg into each hole. Sprinkle the whole dish with salt and pepper, then sprinkle with the 3 T. cheese. Bake in the heated oven until the whites are firm and the yolks are runny; you can check progress by inserting a toothpick into the whites to see if they’ve firmed up. If you plan to serve this dish more than a few minutes after taking it out of the oven, remove the eggs from the polenta before they are done, because otherwise they will continue to cook in the hot polenta. If you’d like it to be a little brown on top, run the pan under your broiler when the eggs are only halfway as cooked as you like. Sprinkle with parsley or chives and serve with a spoon.

Instant Pot Bacon Cheddar Egg Bits

Instant Pot Bacon Cheddar Egg Bits

Instant Pot Bacon Cheddar Egg Bits

 

5 eggs

1/2 cup cottage cheese

1/2 cup cheddar cheese

1/4 cup milk

6 slices of bacon crumbled

Salt and pepper to taste

 

Pour 1.5 cups water into the Instant Pot. Add eggs, cottage cheese, cheddar cheese, and milk to a food processor. Process until the mixture is smooth and combined. Divide bacon crumbles evenly between egg molds. Pour egg mixture over bacon. Place silicon egg mold onto the trivet and carefully lower into the Instant Pot. Place foil loosely over the top. Set the Instant Pot to Steam for 8 minutes, Let the pressure release naturally for 10 minutes and then quick release any remaining pressure.  The egg bites may puff up a bit and look like they are going to pop out of the mold, this is normal, they will settle back down into the mold,