Eggs Any Way

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.

 Print This Recipe

 Email This Recipe

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).

 Print This Recipe

 Email This Recipe

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.

 Print This Recipe

 Email This Recipe

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.

 Print This Recipe

 Email This Recipe

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.

 Print This Recipe

 Email This Recipe

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

 Print This Recipe

 Email This Recipe

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.

 Print This Recipe

 Email This Recipe

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.

 Print This Recipe

 Email This Recipe

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

 Print This Recipe

 Email This Recipe

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.

 Print This Recipe

 Email This Recipe