Eggs Any Way

Sometimes you just want some eggs. Here ya go.

Ingredients:

• 6 eggs

How to make it:

Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan.

Let eggs stand in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).

Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.

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Ingredients:

• 2 large eggs
• tiny pinch of fine grain sea salt
• a few tablespoons of chopped chives
• a dollop of pesto
• a bit of goat cheese or feta
• a small handful of mixed salad greens

How to make it:

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color – they seem to run around the pan more evenly when there aren’t huge patches of yolk vs. whites.

In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker – this works beautifully as well. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board or Silpat-line cookie sheet. Do this with confidence (or practice). Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives.

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Ingredients:

• 2 small flour tortillas (7in diameter)
• 2 teaspoon butter
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 4 eggs
• 2 tablespoon milk
• 1/2 teaspoon salt
• 1/2 cup shredded Monterrey Jack or Cheddar cheese
• 2 tablespoon salsa (any kind – spicy or not)

How to make it:

Wrap the tortillas in foil and place in the oven to warm at 300 degrees F while you prepare the filling for the tacos.

In a medium skillet, melt the butter over medium heat. Add the chopped onion and green pepper and cook, stirring, for about 5 to 7 minutes or until softened.

Beat the eggs with the milk, salt and half of the cheese. Pour into the skillet and cook, stirring to scramble, until the eggs are cooked the way you like them. Remove from heat.

Remove the tortillas from the oven and unwrap. Spoon the egg mixture into the two tortillas, dividing it evenly between the two. Top with the remaining cheese and the salsa. Fold the tortilla up from the bottom edge to keep the filling from falling out, then fold the sides securely one over the other (the top will be open).

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Ingredients:

• 6 eggs
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups milk
• 1/8 teaspoon ground white pepper, if desired
• salt and pepper to taste

How to make it:

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.

Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

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Ingredients:

• 3 cups sliced fresh mushrooms
• 3 cups chopped zucchini
• 2 cups cubed fully cooked ham
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped green pepper
• 2 garlic cloves, minced
• 1/3 cup vegetable oil
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup half-and-half cream
• 12 eggs
• 4 cups cubed day-old bread
• 3 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper

How to make:

In a large skillet, saute the mushrooms, zucchini, ham, onions, green peppers and garlic in oil until vegetables are tender. Drain and pat dry; set aside.

In a large mixing bowl, beat the cream cheese and cream until smooth. Beat in eggs. Stir in the bread, cheese, salt, pepper and vegetable mixture.

Pour into two greased 11-in. x 7-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

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Ingredients:

• olive oil
• 2 1/2 inch thick slices Italian bread
• 2 garlic cloves, minced
• 3 1/2 ounces baby spinach
• salt and freshly ground pepper
• 2 eggs, poached

How to make:

Lightly coat a medium skillet with olive oil, and place over medium heat. Fry the bread until crisp and golden on both sides. Transfer to plate.

Add 1 or 2 tablespoons of oil to the pan, and turn heat to high. Add garlic, spinach, salt and pepper and cook, turning frequently until wilted, bright green, and fragrant. Cover bread with spinach. Top with eggs, and serve with salt and pepper.

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Ingredients:

• 2-3 tablespoons extra virgin olive oil
• 3 big pinches ground cumin
• 2 big pinches chili flakes
• 2 big pinches smoked paprika
• 2 big pinches fine sea salt
• 1 cup spring (or regular) onion, chopped
• 1 clove garlic, chopped
• 1 cup cherry tomatoes, halved or quartered
• 2 pieces of pita brea, cut into quarters
• 6 large eggs
• garnish: finely chopped tomatoes, chile flakes, cilantro (optional)

Preheat oven to 350F degrees. Add the olive oil to a large skillet over medium-high heat. Stir in the cumin, chile flakes, paprika, salt, onion, and garlic. Cook until onions soften, just a minute or two. Stir in the chopped tomatoes and cook until the tomatoes soften up a bit, another two or three minutes. Set aside.

Take six pieces (quarters) of the pita bread, gently open each of them and tuck them into the muffin tin – every other slot. If the pita splits, no worries, just criss-cross the bread into a nest or tart shell of sorts so there is coverage across the bottom so the egg and filling won’t run out.

Spoon a bit of the tomato filling into each pita cup, dividing it amongst the six cups. Now crack a single egg into each pita cup. You don’t want the cups to overflow, hold back a bit of the egg white if you need to. Also, you don’t want the egg yolk to jet up toward the sky, try to ensure it is level with the whites or the yolks can dry out while baking.

Carefully place in the oven (racks in the center) and bake for about 15 minutes. Until the whites have set and become opaque. Serve hot garnished with a sprinkling of chopped tomatoes, chile flakes, and/or a bit cilantro.

Makes six egg cups.

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Ingredients:

• 5 good quality eggs
• 1 1/2 teaspoons curry powder (your favorite kind)
• 3 tablespoons plain yogurt
• 2 big pinches of salt
• 1/2 small onion, chopped
• 1/2 medium apple, chopped
• 1/4 cup pecans, toasted and chopped
• 1 small bunch of chives, minced

How to make:

First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so – long enough to stop the cooking.

While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don’t overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.

Serves 3-4

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Ingredients:

• 1 cup plain cottage cheese
• 3/4 cup parmesan cheese, freshly grated
• 1/4 cup flour
• 1 cup almonds
• 1 teaspoon baking powder
• 1/4 cup sun dried tomatoes (in oil), finely chopped
• 1/4 cup basil, finely chopped
• 1/4 cup water
• 4 eggs, lightly beaten
• 1/2 teaspoon salt

How to make:

Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you’ll need nine of them.

Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.

Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.

Makes 9 muffins.

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Ingredients:

• 2 teaspoons ghee
• 2 shallots, thinly sliced
• 1 teaspoon curry powder
• 1 tablespoon water (optional)
• 4 ounces cream cheese
• 4 eggs
• 1 teaspoon Dijon mustard
• salt and pepper

How to make:

Melt the ghee in a skillet over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning.

Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese.

Season to taste with salt and pepper just as the eggs are ready to come out of the pan.

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