Acapulco Baked Eggs
8 large eggs
2 tablespoons butter or margarine
6 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup extra sharp cheddar, shredded
4 ounce can green chiles, chopped
tomato sauce, ketchup or chili sauce, optional
sliced tomatoes for garnish
Put butter in 8 inch square baking pan. Set pan in 350F oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350F for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes. Serves 4.
Arkansas Breakfast Casserole
6 slices bacon, cut in 2 inch pieces
1 small green pepper, cored, seeded, chopped
2 tablespoons finely chopped onion
6 cups cubed cooked potatoes
1/2 cup shredded sharp cheddar cheese
6 eggs, lightly beaten
salt and pepper to taste
In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tablespoons of drippings. Heat the drippings remaining in the pan till it sizzles. Add the pepper, onion and potatoes and cook, stirring gently, until the potato cubes are browned. Sprinkle on the cheese and stir until it melts. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once.
Asparagus and Herb Scrambled Eggs
5 large egg whites
5 tablespoons milk
1 large egg
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup chopped trimmed asparagus
8 8 inch flour tortillas, warmed
1 cup salsa
In a medium mixing bowl, beat egg whites, milk and egg. Stir in cilantro, salt and pepper; set aside. Preheat large nonstick skillet over medium high heat. Add oil and saute asparagus until tender, about 3 minutes. Lower heat to medium and pour in egg mixture. Stir gently until eggs are set. Serve immediately in warmed tortillas and top with salsa. Makes 8 servings.
Baked Eggs Flamenco
4 teaspoons olive oil
3/4 cup canned or freshly made tomato sauce
1/2 cup chopped ham
8 eggs
4 thin slices chorizo sausage or salami, cut in half
1/4 cup cooked green peas
8 asparagus tips
salt, freshly ground black pepper
1/8 teaspoon smoked Spanish paprika, see note
1 tablespoon chopped fresh flat leaf parsley
8 strips pimiento
Heat oven to 400F. Divide the oil among four 6 inch individual oven-proof casseroles. Spoon tomato sauce equally into casseroles. Sprinkle the chopped ham on top of the tomato sauce. Break 2 eggs into each casserole. Place chorizo halves on either side of the eggs; sprinkle with peas. Arrange 2 asparagus tips along the inner edge. Sprinkle top with salt and pepper, a pinch of paprika and parsley. Cross 2 strips of the pimiento on top of each. Bake until the eggs are cooked to desired degree of doneness, about 20 minutes for eggs that are just set. 4 servings.
Baked Eggs and Mushrooms in Ham Crisps
3/4 pound mushrooms, finely chopped
1/4 cup finely chopped shallot or onion
2 tablespoons unsalted butter
1/2 teaspoon seasoned salt or salt
1/4 teaspoon black pepper
3 tablespoons creme fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices ham or honey ham
12 medium eggs
fresh whole tarragon leaves for garnish
triangles of buttered toast
Preheat oven to 350F. Lightly oil a 12 cup muffin tin. In a large heavy frying pan over medium high heat, saute mushrooms and shallot in butter with salt and pepper, stirring, approximately 10 minutes or until mushrooms are tender and liquid they give off is evaporated. Remove from heat and stir in creme fraiche and tarragon. To Assemble, fit 1 slice of ham into each prepared muffin cup. Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard. Season eggs with additional salt and pepper. Remove eggs with ham from muffin cups carefully, using 2 spoons or small spatulas and place on individual serving plates. Garnish with tarragon leaves and triangles of buttered toast leaned on the cups to dip in the yolk as desired. Serve two eggs per person. Makes 6 servings.
Baked Egg with Smoked Salmon
5 ounces smoked salmon
2 teaspoons olive oil
4 shallots, chopped
3 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1/2 teaspoon fresh dill, chopped
9 large eggs
1/2 cup half and half
1/2 cup shredded smoked gouda cheese
1/8 teaspoon salt and ground black pepper
Preheat oven to 350F. Flake smoked salmon into bite size pieces and place in a large bowl; set aside. Heat oil in a small saute pan until hot. Add shallots and garlic; saute about 2 minutes. Add thyme and dill; remove from heat. In a medium size bowl, whisk together eggs and half and half. Pour into bowl with smoked salmon. Add cooled garlic mixture; stir well. Pour into a greased 2 quart baking dish. Bake 20 minutes. Top with gouda cheese, salt, pepper and bake 10 to 15 minutes longer or until a knife inserted in the center comes out clean. Serve hot; top with sour cream or yogurt, if desired. Makes 4 servings.
Baked Eggs Supreme
1 bunch spinach
3 tablespoons cream
pinch of nutmeg
2 tablespoons Parmesan cheese
2 eggs
Preheat oven to 400F. Lightly butter two ramekins, each 1/3 to 1/2 cup. Saute spinach. Stir in cream, nutmeg and Parmesan cheese. Divide into two ramekins. Top each with an egg. On a baking sheet, bake eggs in upper third of oven until whites are cooked through, about 12 minutes. Season with salt and pepper and serve immediately.
Basic Savory Souffle
cooking spray
fine dry bread crumbs or grated Parmesan cheese
1 cup skim or low fat milk
1/4 cup all purpose flour
1/4 teaspoon salt, optional
1 1/2 cups additional ingredients, optional
seasoning, optional
4 eggs, separated
1/2 teaspoon cream of tartar
Evenly spray 1 1/2 to 2 quart souffle dish or straight sided casserole. Dust with crumbs. Set aside. In covered jar or blender container, shake or blend together milk, flour and salt, if desired, until smooth. Pour into medium saucepan. Cook over medium high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in cheese, if used and seasoning, if desired, until cheese is melted. Set aside. In large mixing bowl at high speed, beat egg whites with water and cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. Stir egg yolks into reserved sauce until well blended. Stir in additional ingredients, if desired. Gently, but thoroughly, fold yolk mixture into whites. Carefully pour into prepared dish. For a top hat, hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep. Bake in preheated 350F oven until puffy, delicately browned and souffle shakes slightly when oven rack is moved gently back and forth, about 30 to 40 minutes. Serve immediately. Vary the basic souffle formula by adding up to 1 1/2 cups total of shredded cheese and/or finely chopped, well drained, cooked food and a pinch of seasoning to the sauce. Makes 2 to 4 servings.
Broccoli and Creamed Eggs
12 large eggs
1 20 ounce package frozen broccoli
2 tablespoons lemon juice
1/4 cup butter
1/4 cup all purpose flour
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
Gently simmer 8 eggs until hard boiled. Drain, cool and slice eggs lengthwise in half; remove the yolks. Press the yolks through a sieve; set aside. Cook frozen broccoli according to the package directions; drain. Arrange in a serving dish and drizzle with lemon juice. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly, until thickened and bubbly. Stir in Worcestershire sauce, salt, dry mustard and pepper. Quarter the remaining 4 eggs and add to the broccoli mixture with the remaining egg whites; mix well. Pour the sauce over the broccoli and garnish with reserved egg yolk. Makes 8 servings.
Bull's Eye
2 cups red chili sauce
2 or 3 tablespoons water
6 eggs
Heat red sauce in open skillet. Add the water to thin if the sauce is too thick. When sauce it simmering well, break each egg into a cup. Stir the sauce to make and indentation and slip the egg into the sauce. Continue untill all eggs are in the skillet. Cover and cook on low until eggs are set. Sprinkle a little salt on the eggs if desired. Use a large spoon and transfer one or two eggs to a plate. Spoon more sauce around the eggs. Serve grated cheese, black olives, minced green onions and shredded lettuce as garnishes. Serve with warm flour tortillas. Serves 3.
Caramel Peach Pecan French Toast
1 12 ounce loaf Italian bread, about 15 inches long and 4 inches in diameter
8 tablespoons cream cheese
1 16 ounce can sliced peaches in fruit juice, drained and cut into chunks or about 3/4 cups chopped fresh peaches
1 cup caramel ice cream topping, divided
4 eggs
1 cup low fat milk
1/2 teaspoon vanilla
3/4 cup pecan halves
whipped topping, optional
Cut loaf of bread into 8 slices, each about 1 1/2 inches thick. Cut almost, but not quite, through each slice to make a deep pocket. Spread 1 tablespoon cream cheese in each pocket. Combine peach chunks with 2 tablespoons caramel topping. Divide evenly among pockets. Press to close. In large bowl, beat together eggs, milk and vanilla until well blended. Dip both sides of each stuffed slice into egg mixture and place in a 3 quart rectangular baking dish. Spoon remaining egg mixture over and around each slice. Cover and refrigerate 30 minutes. Preheat oven to 350F. Place pecans on a baking sheet and toast in oven for 4 to 5 minutes or until crisp; let cool. Remove stuffed French toast slices to a nonstick baking sheet. Bake for 30 to 35 minutes or until toasted on the surface and lightly browned. Serve with remaining caramel topping, toasted pecans and whipped topping, if desired.
Chived Cheese Omelet
1/2 cup shredded cheddar cheese
4 eggs
1/4 cup water
1 tablespoon chives
1/2 teaspoon salt
dash pepper
1 tablespoon butter
Measure cheese before preparing omelet; set aside. Mix eggs, water, chives, salt and pepper with fork. Heat butter in 10 inch omelet pan or skillet until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set at edges at once. With pancake turner, carefully draw cooked portions at edges toward center, so uncooked portions flow to bottom. Tilt skillet as it is necessary to hasten flow of uncooked eggs. Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely. White top is still moist and creamy-looking, sprinkle 1/4 cheese over half of omelet. With pancake turner fold in half or roll, turning out onto platter with quick flip of the wrist. Sprinkle remaining cheese over top of omelet. Makes 2 servings.
Country Breakfast Pie
6 eggs, beaten
1/3 cup milk
2 cups shredded cheddar cheese
8 slices bacon, crisply cooked and crumbled
3 tablespoons chopped green onion
2 tablespoons chopped green bell pepper
1/4 teaspoon white pepper
2 cups refrigerated shredded hash brown potatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter or margarine, melted
paprika
In large bowl, combine eggs and milk. Stir in cheddar cheese, bacon, onion, bell pepper and white pepper. Pour into well buttered 9 inch pie plate. Toss potatoes with salt and black pepper; sprinkle over egg mixture. Drizzle butter over potatoes; sprinkle with paprika. Bake at 325F 40 to 50 minutes or until knife inserted in center comes out clean. Serves 6.
Creamed Eggs and Mushrooms
12 hard boiled eggs, cool and shell
16 ounces fresh mushrooms, sliced
3 ounces shredded low fat cheddar cheese
salt and freshly ground pepper to taste
1 1/2 tablespoons margarine or butter
3 cups no fat half and half
1/2 packet dry butter buds
3 tablespoons flour
1/8 teaspoon grated nutmeg
dash Tabasco sauce
Make a white sauce by whisking flour and butter buds into no fat half and half or condensed non fat milk, then cooking over medium heat, stirring constantly until it thickens. Saute mushrooms in margarine or butter until done. Cut eggs in half. Throw away 6 yolks and crumble the other six. Cut the whites into slices, then toss with the yolks. Layer cooked mushrooms and eggs in sprayed 2 quart baking dish; two layers each, then pour white sauce over and top with grated cheese. Cover and bake at 350F for 25 minutes. Serves 4.
Creamy Caesar Style Dressing
1/2 cup cooking oil
1 clove garlic, crushed
2 egg yolks
2 tablespoons wine vinegar
2 tablespoons lemon juice
1/4 teaspoon dry mustard
1/8 teaspoon Worcestershire sauce
Combine oil and garlic in jar with tight fitting lid. Refrigerate several hours or overnight. Remove garlic. Set oil aside. In small saucepan over very low heat, cook remaining ingredients, stirring constantly, until mixture thickens and bubbles at edges. Remove from heat. Let stand to cool 5 to 20 minutes. Pour into reserved oil, cover and shake until well blended or pour into blender container, add reserved oil, cover and blend at high speed until smooth. Cover and chill if not using immediately. Makes about 2/3 cup.
Curried Eggs
1 12 ounce package long grain and wild rice
6 hard cooked eggs
1 cup plain low fat yogurt
1 1/2 to 2 teaspoons curry powder
2 cups chopped fresh broccoli
6 large tomatoes
spinach leaves, optional
Cook rice according to package directions. Set aside. Slice 1 egg, reserving 2 center slices for garnish. Chop remaining eggs. Stir together yogurt and curry powder until well blended. Stir in reserved rice, chopped eggs and broccoli. Chill to blend flavors. Just before serving, cut each tomato into 6 sections and place on spinach leaves, if desired. Top each with about 1 1/2 cups egg salad mixture. Garnish with halved reserved egg slices. Makes 6 servings.
Denver Omelet
2 tablespoons butter
1 cup onion, chopped
1 cup green bell pepper, chopped
1/2 cup ham, chopped
1/2 cup bacon, chopped
4 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 drops Tabasco sauce
4 slices buttered toast
In a hot skillet, melt butter. Saute onion, bell pepper, ham and bacon. In a small bowl, whip eggs lightly. Add the salt and pepper. Add eggs to sauteed items and let brown on one side. Flip over and brown on the other side. Serve hot with hot buttered toast.Makes 4 servings.
Deviled Eggs with Bacon
6 large eggs, hard boiled
1 tablespoon mayonnaise or more if needed
1/2 teaspoon white vinegar
1 teaspoon prepared horseradish
1/2 teaspoon dry mustard
dash of Tabasco
salt and pepper to taste
4 slices bacon, cut into small pieces and cooked crisp
fresh parsley for garnish
Halve the eggs and carefully scoop out the yolks and put them into a mixing bowl. Add mayonnaise, vinegar, horseradish, mustard and Tabasco and blend well. Season to taste and place the eggs on a decorative dish. Can be made to this point a day ahead and stored in the refrigerator covered with plastic wrap. Sprinkle with bacon bits and chopped parsley before serving. Makes 12 halves.
Deviled Eggs with Pimentos and Parsley
5 hard cooked eggs, peeled and halved lengthwise
salt and pepper to taste
1 1/2 tablespoons drained chopped pimentos
1/4 teaspoon onion powder
2 teaspoons finely chopped fresh parsley, plus a little more for garnish
1/2 teaspoon Dijon mustard
2 tablespoons mayonnaise
Remove egg yolks from white and place in small bowl. Mash with back of fork. Add the remaining ingredients and stir until well combined. Taste for seasoning. Fill egg whites with yolk mixture using a spoon or piping bag. Garnish each with chopped parsley. Makes 10.
Egg Mushroom Casserole
8 large eggs
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cooked rice
1 4 1/2 ounce can mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1 1/3 cups milk
4 ounces shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon pepper
In a bowl, combine eggs, milk, salt and pepper; mix well. Stir in cooked rice and sliced canned mushrooms. Pour egg and rice mixture into a greased 8 x 8 inch baking dish. Bake at 350F for 30 to 35 minutes or until the center is set. When ready to serve, melt butter in a heavy saucepan over low heat. Add flour and stir until smooth. Cook for 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thick and bubbly. Add shredded cheddar cheese, salt and pepper; stir until the cheese melts then serve over the eggs. Makes 8 servings.
Eggs Benedict
2 English muffins
4 slices baked ham or Canadian bacon
4 whole eggs for poaching
Hollandaise Sauce, see below
parsley, for garnish
Split and toast English muffin halves. Cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half. Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs; bubbles should not break the surface. When you poach eggs, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water. Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg cup 1/2 inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with a small parsley sprig. Makes 2 to 3 servings.
Hollandaise Sauce:
3 egg yolks
1/4 pound clarified butter
1/2 cup white wine
1 bay leaf
4 peppercorn
1 tablespoon white vinegar
1 tablespoon lemon juice
salt and pepper to taste
Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add remaining ingredients and continue vigorous stirring until all butter is melted and sauce is thickened; be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling. Keep warm until ready to serve.
Eggs Florentine Ole
cooking spray
1 10 ounce package frozen chopped spinach, thawed and well drained
4 eggs
1/4 cup chunky salsa
1/4 cup shredded reduced fat Monterey Jack cheese
sour half and half, reduced fat sour cream or additional salsa, if desired
Evenly coat 4 6 ounce custard cups with cooking spray. Press spinach into coated cups. With back of spoon, make an indentation in center of spinach. Break and slip an egg into each indentation. Top each with 1 tablespoon salsa and 1 tablespoon cheese. Bake in preheated 325F oven until whites are completely set and yolks begin to thicken but are not hard, about 20 minutes. Top with sour half and half if, desired. Serves 4
Egg Nests
1 1/4 pounds ground beef, uncooked
1/2 cup bread crumbs
4 tablespoons grated Parmesan cheese
4 potatoes, mashed
8 eggs
7 tablespoons melted butter
salt and pepper to taste
Preheat oven to 350F. Mix meat, bread crumbs, cheese, mashed potatoes, salt and pepper in bowl. Make nests by forming 8 balls out of the meat mixture. Flatten and make an indentation in the center. Place in buttered oven proof dish and cook for 30 minutes. Remove from oven and crack egg into nest, sprinkle with salt and pepper to taste. Return to oven for 8 to 12 minutes. Serves 4 to 6.
Eggs Provencale
1 tablespoon olive oil
2 medium size tomatoes, chopped
1 clove garlic, minced
1 teaspoon chopped fresh parsley
6 eggs
2 tablespoons grated Parmesan cheese
Preheat oven to 350F. Butter a medium size oven proof casserole. Heat oil in a medium size skillet. Add tomatoes, garlic and parsley and cook slowly for 20 minutes. Transfer tomato mixture to prepared casserole. Break one egg at a time into a small saucer. Slip each egg carefully from saucer onto tomato mixture, spacing evenly and allowing egg to rest on top of mixture. Cover eggs, but not tomato mixture, with cheese and bake for 8 minutes or until eggs are set and cheese is melted. Makes 6 servings.
Egg Salad Ring
8 to 12 hard cooked eggs, riced or finely chopped
1/2 to 3/4 cup mayonnaise
2 tablespoons finely chopped parsley
2 tablespoons chopped chives or finely chopped onion
1 tablespoon Dijon mustard
salt and freshly ground pepper to taste
hot sauce to taste, optional
tomato wedges and/or sliced black olives for garnish, optional
Mix all ingredients together in a mixing bowl and pack into a 7 inch ring mold. Refrigerate for at least 2 hours and unmold before serving. Garnish with tomato wedges and/or sliced olives if desired. Serves 4 to 6.
Egg Salad Supreme
6 eggs, hard cooked and chopped
1/4 cup light mayonnaise
2 teaspoons Dijon mustard
2 tablespoons chopped fresh basil
2 tablespoons finely minced pimiento
salt and pepper to taste
lettuce leaves or alfalfa sprouts
8 slices whole grain bread, lightly buttered
In a bowl, combine first 6 ingredients until well combined. Place lettuce or alfalfa sprouts on 4 slices of the bread. Divide egg filling among sandwiches. Top with the other 4 slices of bread. Cut in halves or quarters. Makes 4 servings
Egg Tabbouleh Salad
3/4 cup cracked wheat or bulgur
1 1/2 cups boiling water
1/3 cup fat free yogurt
1 tablespoon lemon juice
1 clove garlic, crushed
2 teaspoons dried mint
1/2 teaspoon salt
1/2 teaspoon pepper
3 hard cooked eggs, chopped
1 tomato, chopped
1/2 cup chopped cucumber
1/3 cup chopped green onion
1/4 cup chopped parsley
lettuce leaves
Place cracked wheat in a heat proof bowl; cover with boiling water. Allow to sit for 20 minutes, then drain well. Place yogurt, lemon juice, garlic, mint, salt and pepper in a small bowl and mix well. Add yogurt mixture and remaining ingredients except lettuce to drained cracked wheat and stir to combine. Cover and refrigerate for at least 1 hour to let flavors develop. Serve on lettuce leaves. Makes 4 servings
French Toast
2 large eggs
1/3 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
4 slices bread
optional: confectioner's sugar, syrup and fresh fruit slices
In a shallow dish, beat together eggs, milk, sugar, vanilla and cinnamon until well blended. Heat 1 tablespoon butter in a skillet over medium heat until just hot enough to sizzle a drop of water. One slice at a time, dip bread in egg mixture on each side. Place bread in hot pan, cook on both sides about 4 minutes each side or until golden brown and no visible liquid egg remains. Serve immediately. Syrup, fresh fruit slices and confectioner's sugar sprinkled on top are optional. Serves 2 to 4.
Fried Eggs with Mushrooms
1 pound mushrooms, sliced
1 tablespoon chopped shallots or onion
1 tablespoon chopped parsley
butter
8 eggs
Saute sliced mushrooms, onion and parsley in butter. Remove from pan and keep warm. Fry eggs, basting with butter until done. Serve with mushroom mixture. Serves 4.
Garden Frittata on Grilled Country Bread
3 large eggs
1 tablespoon basil, fresh chopped
1 tablespoon green onions, chopped
1 tablespoon tarragon, chopped
2 tablespoons Romano cheese, freshly grated
1 clove garlic, minced
2 slices Italian country bread, buttered and grilled
Mix eggs with all ingredients except garlic and bread. Place garlic in buttered omelet pan and cook for 30 seconds. Add egg mixture and cook until bottom sets. Place under broiler to set top. Fold in half and place and between buttered, grilled bread slices. Cut in half diagonally. 1 serving.
Ham and Egg Casserole
9 eggs
1 carton of sour cream
1/3 cup cooked chopped ham
1 cup grated cheese
Softly scramble eggs, then pour in buttered casserole dish. Crumble chopped ham on top. Cover with sour cream and cheese. Refrigerate until ready to bake. Bake at 300F for 25 minutes or until set. May be prepared night before and baked before serving. Serves 6.
Huevos Rancheros
12 corn tortillas
1 to 2 tablespoons butter
12 eggs
1/4 cup water
1/2 teaspoon salt
accompaniments; sour cream, shredded cheese, chopped green onions, black olive slices
To toast tortillas, moisten or hands lightly with water; rub over tortillas, one at a time. Place tortilla flat into an ungreased heavy frying pan or onto a griddle over medium heat; turn frequently until soft and pliable, approximately 30 seconds. Remove from heat and stack hot tortillas in a covered dish or wrap in aluminum foil. Keep hot for up to 2 hours on an electric warming tray or in a 150F oven. In a large frying pan over medium low heat, melt butter. In a large bowl, blend together eggs with water and salt; pour eggs into frying pan. As eggs begin to set, push cooked portions aside with a spatula to let uncooked egg flow underneath. Repeat until eggs are cooked. When ready to serve, place 2 corn tortillas on each individual serving plate; top with a serving of scrambled eggs and garnish with accompaniments. Makes 6 servings.
Igga baladi Omelet
4 to 6 eggs
1 tablespoon flour
1 onion, chopped very fine
dash of cinnamon powder
cooking oil
salt and pepper
Beat eggs, add sifted flour, cinnamon and seasoning and beat again. Heat oil and fry onion until golden, then stir in beaten eggs and fry on quick flame. When the underside sets, lift the edge or tilt the pan to let the liquid run underneath. Turn over and continue frying until both sides are golden and dry.
Italian Omelet
3 eggs
1 ounce milk
1 tablespoon sun dried tomatoes, oil packed
2 ounces fresh mozzarella cheese, diced
1 tablespoon fresh basil leaf, chopped
1/8 teaspoon salt
3/4 teaspoon virgin olive oil
Crack eggs into bowl. Add milk and mix well. Set aside. Heat oil in a saute pan over high heat until it smokes. Add egg mixture to a pan and mix in salt. Let set about one minute, then flip over. Place sun dried tomato, fresh mozzarella and basil on one half of eggs and cook one more minute. Fold egg over and garnish with basil. Serves 1.
Jalapeno Eggs
4 to 6 jalapeno peppers, chopped
2 pounds cheddar cheese, grated
12 eggs, beaten
salt and pepper to taste
Preheat oven to 350F. Combine beaten eggs, cheese and chopped peppers. Mix well. Pour into buttered 9 by 13 inch dish and bake for 30 minutes. Cool slightly and cut into squares.
Mexican Eggs Parfait
6 eggs
1/2 pound bulk chorizo sausage
1 4.5 ounce can chopped green chiles, drained
salt, pepper
1/2 cup sour cream
1 1/2 cups fresh salsa
fresh cilantro and tortilla chips for garnish
Brown sausage in a skillet, breaking up meat into small pieces. Drain off any grease. Stir in green chilies. Add 2 tablespoons of the butter and heat mixture over medium heat. Break eggs into a bowl and whisk until smooth. Pour into hot skillet over the sausage and chiles. Cook slowly, scraping egg from bottom of pan as it sets and stirring in small pieces of remaining 2 tablespoons butter. When eggs are set but still soft, remove from heat and stir in salt, pepper and 2 tablespoons of sour cream. Layer egg mixture in stemmed glasses, alternating with layers of fresh salsa. Top each parfait with a dab of sour cream, a few leaves of cilantro and a tortilla chip. Serves 6.
Mexican Omelet
2 eggs
1 tablespoon chopped tomato
1 tablespoon chives
2 tablespoons grated cheese
1 tablespoon sour cream
dash taco sauce
2 tablespoons cooked hamburger
1/4 teaspoon cumin powder
Spray pan with nonstick spray. Mix eggs and pour into hot pan. Once the egg starts to set, add the rest of the ingredients. Fold and flip the omelet over and heat until the cheese melts slightly. Makes 1 serving.
Mayonnaise
2 egg yolks
salt and pepper
dry mustard
3/4 cup of salad oil
2 tablespoons wine vinegar
Whisk egg yolks and seasonings in a bowl until thick. Add the oil drop by drop. When 2 tablespoons of oil have been added and the mixture is very thick stir in 1 teaspoon of vinegar. The remaining oil can now be added in a thin steady stream. Add remaining vinegar to taste and salt and pepper if desired.
Oriental Egg Strips
6 large eggs, slightly beaten
1 tablespoon all purpose flour
1 tablespoon stir fry seasoning
2 tablespoons margarine
sweet and sour sauce
Beat eggs with flour and seasoning. Melt margarine in a 325F electric skillet. Pour egg mixture into skillet and spread evenly. Cook eggs about 1 minute or until underside becomes firm enough to turn. Cut mixture in half and turn, cooking underside a little more. Remove from pan and cut into 2 inch strips. Dip strips in sweet-sour sauce for a delicious snack or appetizer. Serves 4 to 6.
Pickled Eggs
12 eggs
1 1/2 pints malt vinegar
2 teaspoons allspice
3 cinnamon sticks
10 whole cloves
10 peppercorns
1 chilli pepper, finely chopped
Place the eggs in a saucepan of cold water, add a teaspoon of vinegar and bring gently to a boil. Continue to boil for 10 minutes. Remove from the heat and place in a bowl of cold water. When cool, remove the shells and place in a large glass jar. Heat the vinegar and the spices in a double boiler. Remove from the heat as soon as the mixture comes to a boil. Allow the mixture to stand for at least two hours and then pour over the eggs and seal the jars. Store for at least 2 weeks before eating.
Poached Eggs
saucepan with 2 inches boiling water
pinch of salt
dash of vinegar
fish slice or slotted spoon
Break eggs out onto a plate and then carefully drop into water. Simmer for approximately 2 minutes until the white appears firm. Remove and serve over toast.
Roman Egg Custard
3/4 pint milk
6 eggs, beaten
3 tablespoons honey
pinch of pepper
Place the milk in a double boiler. Add the milk, eggs and honey. Whisk continually until the mixture thickens and becomes smooth. Sprinkle with pepper and serve.
San Francisco Style Eggs Benedict
For Waffles:
4 slices pancetta or bacon, cut into 1 inch pieces
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 eggs at room temperature
For Sauce:
3 egg yolks at room temperature
salt and ground white pepper to taste
1 1/2 cups unsalted butter
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon snipped fresh chives
For Asparagus:
12 asparagus stalks, trimmed
For Eggs:
1 tablespoon Chardonnay or white wine vinegar
8 eggs
For Waffles: In a small skillet, cook the pancetta or bacon over medium high heat until lightly browned. Using a slotted spoon, transfer to paper towels to drain. Preheat a waffle iron. In a blender or food processor, combine the flour, baking powder and salt. Pulse quickly to blend. Add the pancetta or bacon, cream and eggs and process for 6 seconds. Scrape the sides of the container. Pulse for 3 seconds to fully mix. Pour 1/2 cup of the batter onto the hot waffle iron and cook for about 5 minutes or until golden brown. Keep warm in a low oven. Repeat to cook the remaining batter. To make ahead, let the waffles cool, then wrap in plastic wrap, place in a freezer bag and freeze. To thaw, place in the toaster or 350F oven and cook until heated through.
For Sauce: In a blender or food processor, combine the egg yolks, salt and pepper and process for 10 seconds. In a small saucepan, melt the butter until it foams. With the machine running, pour the melted butter in a thin stream into the blender or processor. Add the zest and lemon juice and pulse to incorporate. Pour the sauce into a bowl and place over a pan filled with 2 inches of hot water to keep the sauce warm. Stir in the chives just before serving. You can also keep the hollandaise warm in a Thermos.
For Asparagus: Cook the asparagus in a skillet of salted boiling water for 3 minutes or until easily pierced with a knife. Drain and reserve.
For Eggs: Bring a large skillet of water to a boil. Add the vinegar and reduce heat to a simmer. Break the eggs, one at a time, into a saucer and slide them into the water. With a spoon, gently bring the egg white over the center of each yolk to keep the whites intact. Cook for 4 minutes for soft centered yolks. With a slotted spoon, transfer the eggs to a clean dish towel.
To Serve: Place a hot waffle on each of 4 warm plates and top with 3 asparagus stalks, 1 poached egg and some hollandaise. Serves 4.
Sausage Brunch Casserole
1 1/2 pounds ground pork sausage
1 8 ounce package refrigerated crescent roll dough
2 cups mozzarella cheese, shredded
4 eggs, beaten
3/4 cup milk
salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425F. Lightly grease a 9 x 13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper. Pour over crescent rolls. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked. Makes 12 servings.
Savoury Egg Pie
pastry for double crust pie
10 slices bacon, cooked and diced
8 eggs
3 tablespoons chopped green onion
1/4 cup chopped red pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon milk
Preheat oven to 400F. Line bottom of pie plate with pastry. Place half the bacon on pastry. Break 7 eggs into pie. Pierce yolks but do not mix yolks and whites together. Cover eggs with green onion, red pepper and remaining bacon. Season with salt and pepper. Cover with top pastry crust, sealing edges well. Cut slits in pastry to let steam escape. Beat remaining egg with milk. Brush over top of crust. Bake pie 25 to 30 minutes until golden. Makes 6 servings.
Scalloped Eggs and Bacon
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 hard boiled eggs, sliced
10 to 12 slices bacon, cooked crisp and crumbled
1 1/2 cup crushed potato chips
Saute onion in butter till tender. Stir in flour. Stir in milk. Cook and stir until thick and bubbly. Cook for 1 to 2 minutes longer. Add cheeses. Stir to melt. Place half the eggs in a 10 x 6 x 2 inch baking dish. Pour on half the cheese sauce. Sprinkle with half the bacon and half the chips. Repeat layers. Bake at 350F for 15 to 20 minutes. Serves 6.
Scrambled Eggs and Vegetables
2 eggs
2 tablespoons low fat ricotta cheese
1/4 cup shredded carrots
1/4 cup chopped broccoli
Scramble eggs with shells and ricotta cheese in a bowl. Pour into a frying pan and add vegetables. Cook until eggs are firm. Serves 1.
Shirred Eggs
1 teaspoon margarine
1 tablespoon catsup
2 drops bottled hot pepper sauce
2 eggs
salt and pepper
fresh herbs
2 tablespoons fat free cheddar cheese,
grated and other cheeses
paprika
Butter thoroughly the depressions in a muffin tin. Drop a few teaspoons of catsup and a few drops of hot sauce in bottom of each and crack an egg on top, taking care not to break the yolk. Lightly salt and pepper. Cover with a good sprinkling of fresh herbs such as thyme, chervil, basil, parsley, savory, singly or in combination. Over that, mound some grated cheese such as fontina, jack or gruyere, mixed with some cheddar or Parmesan. Dust with a pinch of paprika and bake in a 325F oven for 20 to 25 minutes, depending on how firm you like your eggs. Check after 5 minutes to make sure that all eggs are baking at the same rate and change the position of the pan if there are hot spots in the oven. When they are done to your taste, turn the eggs out with a knife and spatula. Serve with toast. Serves 1.
Soft Pie Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
In small mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. Beat in vanilla. Spread meringue over hot pie filling, starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls. Bake in preheated 350F oven until peaks are lightly browned, about 12 to 15 minutes. Cool at room temperature. Refrigerate until serving.
Spanish Omelet
2 fresh egg whites
1 cup substitute eggs
1/2 teaspoon Worcestershire sauce
1/4 cup finely sliced fat free or low fat cheese slices
salt
cayenne
chopped parsley for garnish
In a small bowl, beat the egg whites until frothy or stiff for a firmer omelet. Add the substitute eggs Worcestershire sauce, salt, cayenne and cheese, folding in well. To a medium hot, large, nonstick skillet with a lid, pour the egg mixture into the pan. Lower the heat and cook until partially firm, checking the bottom often with a spatula to see it doesn't burn. Turn over carefully. Slice into four pieces. Add any toppings. Sprinkle on the parsley. Serves 4.
Spring Greens with Poached Eggs
Croutons:
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
4 thick slices of baguette type bread
Preheat oven to 325F. In a small saucepan over medium heat, heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to color lightly; remove the garlic and discard. Remove from heat. Brush the garlic oil on both sides of the bread slices and arrange in a single layer on a baking sheet. Bake 10 minutes; turn bread slices over and bake for an additional 10 minutes. Remove from oven and set aside.
Salad:
10 ounces of spring greens, washed and spun dry
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
coarse salt
freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish
Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the salad. In a large mixing bowl, place the salad greens. In a small bowl or jar, whisk together the olive oil, vinegar, mustard, garlic, salt and pepper. Pour over the greens and toss thoroughly. Arrange greens on individual plates; set salads aside. One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg cup 1/2 inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well and lay on salad greens. Sprinkle with parsley and pepper; place the toasted baguette slices around the edges of the plates. Serve immediately. Makes 4 servings.
Stuffed French Toast
8 slices french bread; 1 1/2 inch thick
2 tablespoons butter, softened
1 8 ounce package brown and serve sausage patties, cooked
1 cup shredded Swiss cheese
2 eggs
1/2 cup milk
1 1/2 teaspoons sugar
1/4 teaspoon ground cinnamon
maple syrup, optional
Cut a pocket in the crust of each slice of bread. Butter the inside of picket. cut sausage into bite size pieces; toss with cheese. Stuff into pockets. In a shallow bowl beat eggs, milk, sugar and cinnamon; dip both sides of bread in this. Cook on a hot greased griddle until golden brown on both sides. Serve with maple syrup. Serves 4.
Sunrise, Sunset
6 hard cooked eggs, separated
1/2 cup butter
1/2 cup flour
4 cups milk
2 cups shredded cheddar cheese
3 tablespoons butter
1 small onion, diced
1 small jar sliced mushrooms, drained
1 small jar pimento, diced
1 tablespoon sherry
1 teaspoon Elvis Style G. I. Blues Seasoning
English muffins
Preheat oven to 325F. Separate hard cooked eggs. Chop egg whites and place in a small bowl. In another bowl, grate egg yolks. Create a white sauce buy melting 1/2 cup butter in a saucepan over low heat. Add flour and stir until smooth. Gradually add milk and cook over medium heat, stirring near constantly until the sauce thickens. Stir in cheese. Add chopped egg whites and stir into sauce. In a skillet, melt remaining butter. Saute onion until tender. Add mushrooms, pimento, sherry and Elvis Style G. I. Blues Seasoning. Stir into cheese sauce. Pour into a shallow greased casserole dish, about 2 quarts and bake for 35 minutes. Just before serving, sprinkle grated egg yolks over casserole. Serve over toasted English muffins. Serves 8.
Tacos and Eggs
8 eggs, beaten
1/2 cup shredded cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 to 4 drops hot pepper sauce
1/2 cup cooked taco seasoned ground beef
flour tortillas, warmed, optional
salsa, optional
In a bowl, combine eggs, cheese, onion, green pepper and hot pepper sauce. Cook and stir in a nonstick skillet until eggs begin to set. Add taco meat; cook until eggs are completely set. If desired, spoon onto a warmed tortilla and roll up; top with salsa. Serves 4.
Tomatoes and Eggs Alfredo
2 1 pound fully ripened tomatoes
1/2 teaspoon dried thyme
1/4 teaspoon salt
3/4 cup prepared alfredo sauce
6 eggs, lightly beaten
1 tablespoon butter
2 sandwich size English muffins split and toasted
8 slices bacon cooked until crisp and drained
Core tomatoes. Cut two thick slices from the center of each tomato. Chop and reserve remaining tomato pieces. You should have about 1 3/4 cups. Sprinkle thyme and salt on both sides of tomato slices. Heat alfredo sauce according to directions. Keep warm. In a bowl combine eggs and chopped tomatoes. In a medium skillet heat butter over medium low heat. Pour tomato egg mixture in to skillet. Cover and cook until eggs are set. About 5 minutes. Cut in to quarters. Place a muffin half on 4 serving plates. Top each with 1 tablespoon alfredo sauce, 2 slices bacon, 1/4 of eggs and 2 tablespoons remaining alfredo sauce. Place a tomato slice on each serving. Serve immediately. 4 servings.
Turkey Salad Stuffed Eggs
8 eggs
3 tablespoons mayonnaise
2 celery stalks
2 tablespoons Dijon mustard
2 green onions
1 tablespoon cider vinegar
1/2 sweet red pepper
1 teaspoon sugar
3/4 pound leftover cooked turkey
1/4 teaspoon salt
Place eggs with enough water to cover, in medium sized saucepan. Bring to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use. Cut celery, green onions, red pepper and turkey into 1 inch cubes. Place in food processor. Whirl with on off pulses until finely chopped; do not over process. Scrape into medium size bowl. Sit in mayonnaise, mustard, vinegar, sugar and salt. Spoon 1 rounded tablespoon into hollow of each egg half. Serve or refrigerate up to 12 hours.
Victorian Eggs
1 pound roll sausage
1 loaf French bread
4 tablespoons flour
2 tablespoons dry mustard
black pepper
basil
5 cups milk
10 eggs
4 tablespoons melted butter
Boil sausage in water to cover for 3 to 5 minutes in a skillet. Drain into colander and set aside to cool. Break bread into small pieces and spread in a large greased baking pan. Cut up sausage and add. Combine flour, mustard, pepper and basil and sprinkle over sausage and bread. Mix milk, eggs and melted butter together and pour over top, making sure all is covered. Sprinkle grated cheese over top. Cover with aluminum foil and refrigerate. Bake, covered, next day at 350F for 1 hour. Serves 10 to 12.
Zesty Egg Salad Bowl
8 eggs, hard cooked
1 tomato, seeded and diced
1 1/2 teaspoons ground sweet leaf basil
1 cup cucumber, peeled, deseeded and diced
1 pound round loaf pesto bread
2.1 ounce package precooked bacon
1/2 cup fat free Zesty Italian salad dressing
Place eggs in large pan. Cover with water and bring to a boil. Cover, remove from heat and let stand 15 to 17 minutes. Place eggs in cold water. Peel when cooled. Cut top off round pesto loaf. Make a bread bowl, leaving about 1/2 inch wall of bread. Cut 1 cup of the leftover bread into cubes and toast in the oven for about 5 minutes at 350F. Dice eggs, tomato and cucumber. Heat bacon in microwave until crisp and then chop coarsely. In a large bowl combine tomato, basil, eggs, cucumber and bacon. Add salad dressing and toss lightly to mix. Just before serving, mix in toasted bread and transfer salad to the hollowed out pesto loaf. Serve 8.
Zippy Egg Casserole
1 pound pork sausage
1 5.5 ounce package seasoned croutons
1 1/2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepper jack cheese
8 eggs
1 pint half and half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a lightly greased 9 x 13 inch baking dish, arrange the croutons in a single layer. Layer with cheddar cheese, Swiss cheese and pepper jack cheese. Top with the cooked sausage. In a large bowl, beat together the eggs, half and half, milk, mustard, onion, salt and pepper. Pour into the dish over the sausage. Cover and refrigerate overnight. The next morning, bake in an oven preheated to 350F for 45 to 60 minutes. Let sit for 20 minutes before serving. Serves 6.
Zucchini Sprout Omelet
4 eggs
2 celery tops, chopped fine
5 parsley sprigs, chopped fine
1 cup mung bean sprouts, chopped
1 small zucchini, sliced and then chopped
1/4 cup milk or substitute
1/4 cup Parmesan cheese
1 tablespoon butter
1 small onion, minced
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon fruit sugar
1/2 teaspoon sweet basil
1/8 teaspoon sea salt
Heat a skillet to medium heat and add butter. Stir in the celery tops, parsley, zucchini, onion and sprouts. Cook until the vegetables are tender. Put the eggs in a medium sized bowl and beat in the Parmesan cheese, milk, onion and garlic powder, fruit sugar, sweet basil and salt. Pour over the vegetables in the skillet. Cover and cook over low heat until eggs are set. Serves 2.
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