Eggs Any Way

Ingredients:

• 4 eggs
• 2 cups half-and-half cream
• 1/8 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• 4 ounces Jarlsberg cheese, shredded
• 2 ounces mozzarella cheese, shredded
• 1 (9 inch) unbaked pie shell

How to make:

Preheat oven to 425 degrees F. In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg and mozzarella in the pie shell. Pour egg mixture over cheese.

Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F, and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

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Ingredients:

• 1 tablespoon olive oil
• 1/2 onion
• 2 pinches of salt
• pinch of crushed red pepper flakes
• 3/4 cup organic extra firm tofu (optional), 1/4 inch dice
• 1 small clove garlic chopped
• 2-3 cups dark leafy green, deveined and finely chopped
• 2-3 cups pre-cooked whole grain rice (brown is fine)
• 4 eggs

How to make:

Fill a wide-mouthed saucepan with 3-4 inches of water and bring to a simmer.

Separately, warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit – a couple minutes. Stir in the tofu if you are using it – let that heat up and brown a tad. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.

Now back to the simmering water. You are going to use this to poach the eggs one at a time. Gently crack egg into a ramekin, carefully slip it into a mesh strainer over your sink – some of the whites will run through and strain off (if the mesh is too fine, you won’t get the desired effect). This minimizes the fly-away whites you normally get. Now, carefully slide the egg back into the ramekin. Lower the ramekin down into the simmering water and let the egg slip out. Let it simmer there for a few minutes, past the point when the whites have become opaque. If you like a loose yolk, cook for less time. Remove the egg with a strainer or slotted spoon and either serve it atop some rice or set aside while you repeat the process with the remaining eggs.

Divide the rice between four bowls and serve each topped with one of the poached eggs.

Makes four servings.

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Ingredients:

• 4 fully cooked turkey breakfast sausage patties
• 4 eggs
• 4 tablespoons milk
• salt and pepper
• 2 teaspoons butter
• 2 slices American cheese, halved
• ketchup
• pickles

How to make:

Heat sausage according to package directions and keep warm.

Beat eggs, milk, salt and pepper in bowl until blended.

Heat butter in nonstick skillet over medium heat until hot. Pour in egg mixture. As egg begins to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.

Continue cooking – pulling, lifting, folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.

Place sausage patties on microwave safe plate. Top evenly with eggs, then with cheese. Microwave on high a few seconds to melt cheese. Top with ketchup and pickles. Serve immediately.

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Ingredients

• 6 ounces dried spaghetti or other type of pasta, cooked
• 1 teaspoon plus 1 tablespoon olive oil, divided
• 8 eggs
• Salt and pepper to taste
• 1 cup grated Swiss, mozzarella, or cheddarcheese
• 1/2 cup marinara pasta sauce or salsa (optional)

Method

Preheat oven to 350°F. Toss cooked pasta with 1 teaspoon of the oil and set aside. Grease a 10- or 12-inch ovenproof skillet (preferably non-stick) with the remaining 1 tablespoon of oil. Whisk eggs together and season with salt and pepper. Add cheese to eggs, then stir in pasta. Toss well and pour into the prepared skillet. Bake for 20 to 25 minutes or until set and no longer wobbly.

Set frittata aside to let cool for 5 minutes, then serve directly from the pan or invert onto a cutting board. Cut into wedges and serve with a dollop of pasta sauce or salsa, if desired.

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Ingredients

• 3/4 cup olive oil
• 1 pound potatoes (Russet or Yukon gold), peeled, quartered and thinly sliced
• 1 medium onion, quartered and thinly sliced
• 6 eggs
• Salt and pepper
• Procedure

1. Pour the oil into a large skillet set over medium-high heat. Carefully toss in the potatoes and onion. Cook for 20 minutes, stirring and folding the mixture over every other minute. They should be soft but not brown. Transfer the mixture to a colander set over a bowl. Drain for minute.

2. Crack the eggs into a large bowl. Add a big pinch of salt and a few cracks of pepper. Whisk until combined. Add the potato and onion mixture to the eggs. Stir until combined. Season again with salt and pepper.

3. Transfer 1 tablespoon of the reserved oil to a large skillet set over medium heat. Add the egg and potato mixture. Cook for for 3 minutes, shaking the pan occasionally so it doesn’t stick to the bottom. Set an inverted plate on top. Hold onto the plate with your left hand, and flip the skillet over. Take off the skillet and set it back on the burner over medium heat. The tortilla on the plate should have the cooked side on top. Add another teaspoon of the reserved oil to the skillet and slide in the tortilla so the uncooked side is on the bottom. Cook for another 3 minutes.

4. Remove the tortilla and place on a cutting board. Let cool for 10 minutes or so. Then cut into wedges and serve with more salt and pepper to taste.

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Quite an unusual combination you might think. It is however, very tasty.

You will need:

• 2 tablespoons olive oil
• 2 eggs, beaten
• salt and freshly ground pepper
• 1 individual prepared pizza crust
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese
• 1 tablespoon chopped fresh Italian parsley

Heat 1 tablespoon oil in 8in skillet over high heat. Season the eggs with salt and pepper, and pour into pan. Swirl to coat bottom, and then reduce heat to low. Cook until bottom is set and top is liquid, this should take about 2 minutes. Set aside.

Preheat oven to 450 degrees F.

Place pizza crust on baking sheet and coat with remaining oil and sprinkle with half the cheeses leaving edges bares. Bake about 5 minutes, until cheese is melted. Remove from oven, and place broken eggs over cheese with spatula. Sprinkle with parsley, and top with remaining cheese. Return to oven and bake 5 minutes longer, until edges are brown.

Experiment with toppings if you’d like more flavor. Try tomato salsa or add crumbled cooked bacon under the eggs.

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