Eggs Any Way

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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Ingredients:

• cup refrigerated or frozen egg product, thawed, or 4 eggs
• 1 tablespoon snipped fresh cilantro
• dash salt
• dash ground cumin
• 1/4 cup shredded Monterey Jack cheese with jalapeño chile peppers, reduced-fat cheddar cheese, or reduced-fat Swiss cheese, shredded
• 3/4 cup fresh baby spinach leaves
• corn pepper relish (recipe follows main recipe)

How to make:

In a medium mixing bowl beat egg product, cilantro, salt, and cumin with a whisk or rotary beater until frothy.

Coat an unheated 10-inch nonstick skillet with flared sides with cooking spray. Heat skillet over medium heat or until skillet is hot.

Pour egg mixture into prepared skillet. Cook, without stirring,until egg mixture begins to set on the bottom and around edge. Run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set. Sprinkle with cheese. Top with three-fourths of the spinach and half of the Corn-Pepper Relish. Using the spatula, lift and fold an edge of the omelet partially over filling. Top with remaining spinach and the remaining relish. Cut omelet in half; transfer omelet to warm plates.

Corn-Pepper Relish: In a small bowl combine 1/4 cup chopped red sweet pepper; 1/4 cup frozen whole kernel corn, thawed; 2 tablespoons chopped red onion; and 1 tablespoon snipped fresh cilantro. Makes: 2 servings

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Ingredients:

• 1 egg

How to make:

Fill an ovenproof coffee cup or 4 ounce ramekin with about 2 tablespoons water. Carefully break the egg into the water. With a toothpick or skewer, prick the yolk four or five times.

Loosely cover with plastic and microwave 30 seconds to 1 minute at full power.

Let rest, covered, 1 minute. Lift out with slotted spoon and serve.

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Ingredients:

• olive oil
• 4 teaspoons chopped fresh basil
• 4 eggs
• 8 teaspoons grated Parmesan cheese
• freshly ground pepper

How to make:

Preheat oven to 400 degrees F. Lightly coat four 4oz ramekins with olive oil and place in roasting pan. Bring a pot of water to a boil.

Sprinkle basil on the bottom of each ramekin. Crack one egg at a time and place each in a cup over the basil. Sprinkle 2 teaspoons of Parmesan over each. Pour hot water into pan until it rises halfway up sides of ramekins.

Bake about 10 minutes, until yolks are just set. Sprinkle with pepper and serve with Italian bread.

Serves 4

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Ingredients:

• 1 bread slice
• 1 tablespoon butter
• 1 egg
• sale and freshly ground pepper

How to make:

Lightly toast the bread. With a 2 inch round cookie cutter or small drinking glass, cut out a hole in the center.

Melt the butter in a small skillet over medium-low heat. Add the bread to the pan. Crack the egg, and empty into the hole, wtith yolk in the center and white overflowing bread. Reduce heat to low, cover, and cook until egg is done to taste, 1 to 2 minutes.

Transfer with spatula to plate and serve with salt and pepper.

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Ingredients:

• 6 Eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 3/4 cup chopped zucchini
• 1/4 cup chopped red bell pepper
• 2 tablespoons chopped red onion

How to make:

Heat oven to 350 degrees F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add chese, zucchini, bell pepper and onion, mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.

Bake in 350 degrees F oven until just set, 20 – 22 minutes. Cool on rack 5 minutes. Remove from cups, serve warm.

Serves 6.

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Ingredients:

• eggs
• water
• salt and freshly ground pepper
• sliced bread for toasting
• butter

How to prepare:

Place refrigerated eggs in saucepan and cover generously with cold water. Bring to a boil over medium heat. Reduce to a simmer and cook 2 to 4 minutes to taste. Remove with slotted spoon. Serve in eggcup, or crack and spoon into serving bowls. Serve with salt and pepper.

Meanwhile, toast bread, and spread with butter. Cut into 1/2inch wide strips for dipping into yolks.

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I absolutely love McDonald’s egg sandwiches. mmmmmmmmmm

Here’s how to make your own. You will need:

• 1 English Muffin
• cheddar cheese slices
• 1 tablespoon butter
• 1 3-inch round, 1/4-inch thick slice honey cured ham or Canadian bacon
• 1 egg beaten with Tabasco and salt to taste
• butter for coating

To make:

Split and lightly toast the muffin. Butter the muffin slices and cover each with cheese. Return to toaster if using toaster oven, and brown to melt cheese. Or place slices under a hot broiler just long enough to melt cheese. Transfer to plate.

Melt the butter in a small skillet over low heat. Fry the ham or bacon until edges are brown on both sides. Place on one muffin half. Turn up the heat under the skillet to high. Add the beaten egg, and quickly scramble omlet-style to form a compact round shape. Turn out onto second muffin half. Close and serve.

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To make scrambled eggs with cheese, you will need:

• 2 eggs
• 2 tablespoons milk
• salt and freshly ground pepper
• 2 or 3 dashes Tobasco
• 2 teaspoons butter
• 1/4 cup grated cheddar cheese or 1 oz. cream cheese

To make:

Beat the eggs, milk, salt, pepper, and Tobasco in a bowl with a fork. Melt the butter in a small skillet over medium-high heat.

Pour in the eggs, swirl, and reduce heat to medium to cook. Be sure to flip, turn, and basically scramble until nearly done. Sprinkle in grated cheese or crumbled cream cheese, scramble once or twice to melt, and serve.

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