Tag Archives: eggs

Breakfast Egg Muffins


Yield: 12

Ingredients

10 large eggs
1/3 c. milk
1 c. White Cheddar Cheese (shredded)
6 oz. cooked bacon
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. fresh minced chives

Instructions

Preheat oven to 375 degrees.

In a large glass mixing bowl, combine eggs and milk and whisk well.

Stir in 3/4 c. cheese, cooked bacon, salt, and pepper.

Divide mixture evenly among 12 greased muffin cups.

Sprinkle with remaining 1/4 c. cheese and fresh chives.

Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.

Variations:

Use Canadian bacon, ham, turkey, or grilled chicken in place of the bacon

Substitute any kind of cheese for the shredded cheddar

Add red peppers, mushrooms, spinach, tomatoes, or any of your favorite veggies

Add fresh herbs or an extra punch of flavor

Make mini muffins (you will need to adjust the baking time accordingly)
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Scrambled Eggs with Fresh Corn, Goat Cheese & Tomatoes

Ingredients

4 thick slices of tomato (1/4- to 1/2-inch thick)
Olive oil
Salt and pepper
1 medium ear of corn, with the husk still on
1/2 tablespoon unsalted butter
4 large eggs, beaten
2 ounces goat cheese

Instructions

Set your oven’s broiler on high with a rack a few inches below the broiler element. Drizzle the tomato slices with a bit of olive oil, coating both sides, and season with salt and pepper. Put them on a baking sheet and broil in the oven for 8 to 10 minutes, until beginning to caramelize on top.

While the tomatoes are cooking, microwave the corn (in its husk) for 3 minutes on high. Remove from the microwave and let cool for a few minutes, then strip off the husk and cut the kernels from the cob.

Heat the butter in a frying pan over medium heat. Add the corn, season with salt and pepper, and cook for 1 minute. Add the eggs and scramble — this shouldn’t take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly. Once the eggs are scrambled to your liking, turn off the heat and crumble in the goat cheese.

Use a spatula to transfer the tomato slices to a plate, then top with the eggs. Season with more salt and pepper to taste.
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Mediterranean Breakfast Pitas

Ingredients

4 large eggs, at room temperature
Salt
2 whole-wheat pita breads with pockets, cut in half
1/2 cup hummus (4 ounces)
1 medium cucumber, thinly sliced into rounds
2 medium tomatoes, large dice
Handful of fresh parsley leaves, coarsely chopped
Freshly ground black pepper
Hot sauce (optional)

Instructions

Fill a medium saucepan with water and bring to a boil. Gently place your room-temperature eggs in the water and cook for 7 minutes. Drain the water and run the eggs under cold water to cool. Peel the eggs and cut into 1/4-inch-thick slices. Sprinkle with salt and set aside.

Spread the inside of each pita pocket with 2 tablespoons of hummus. Place a few cucumber slices and some diced tomato into each pita. Sprinkle with salt and pepper. Tuck 1 sliced egg into each pita and sprinkle with parsley and hot sauce (if using).
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Slow-Cooker Bacon, Corn & Cheese Frittata


Prep time: 5 min Cook time: 2 hrs

Ingredients

Nonstick cooking spray
6 eggs, lightly beaten
3/4 cup fresh or frozen whole kernel corn, thawed
1/2 cup thinly sliced green onions
6 slices bacon, crisp-cooked and crumbled
1/4 cup finely chopped roasted red sweet peppers
1/4 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
1/4 cup chopped fresh chives or Italian parsley

Directions

Lightly coat a 1 1/2–quart soufflé dish or round casserole with cooking spray.

In a medium bowl combine the next 8 ingredients (through salt). Stir in 1/2 cup of the cheese.

Transfer egg mixture to prepared dish. Top with remaining 1/4 cup cheese.

Place dish in a 5- to 6-quart slow cooker. Cover and cook on high 2 to 2 1/2 hours or until frittata is set. (Frittata will puff during cooking and settle when cooling.)

Let stand 10 minutes. Sprinkle with chives.
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How To Make Naturally Dyed Easter Eggs

What You’ll Need

Ingredients

Hard-boiled eggs, room temperature (white or brown eggs, preferably not super-fresh)
Water
1 cup chopped purple cabbage per cup of water
1 cup red onion skins per cup of water
1 cup yellow onion skins per cup of water
1 cup shredded beets per cup of water
2 tablespoons ground turmeric per cup of water
1 bag Red Zinger tea per cup of water
White distilled vinegar (1 tablespoon per cup of strained dye)
Liquid neutral oil, such as vegetable or grapeseed

Equipment

Saucepan with lid
White dish
Fine-mesh strainer
A second saucepan or bowl
Baking dish or other container
Paper towels

Instructions

Gather your ingredients: You can make separate batches of different colors or one large batch of a single color. Follow the ratios given above for each ingredient to make more or less dye.

Add water to a saucepan: Pour the amount of water you need for the dye you’re making into a saucepan.

Start making the dye: Add the dye matter (purple cabbage, onion skins, etc.) and bring the water to a boil.

Adjust the heat: Turn the heat down to low and simmer, covered, for 15 to 30 minutes.

Check the color: The dye is ready when it reaches a hue a few shades darker than you want for your egg. Drip a little dye onto a white dish to check the color. When the dye is as dark as you like, remove the pan from the heat and let the dye cool to room temperature. (I put the pot on my fire escape and it cooled off in about 20 minutes.)

Strain the dye: Pour the cooled dye through a fine-mesh strainer into another saucepan (or into a bowl then back into the original pan if that’s all you have).

Add vinegar: Stir the vinegar into the dye — use 1 tablespoon of vinegar per cup of strained liquid.

Pour the dye over the eggs: Arrange the room-temperature eggs in single layer in a baking dish or other container and carefully pour the cooled dye over them. Make sure the eggs are completely submerged.

Put the eggs in the fridge: Transfer the eggs in the dye to the refrigerator and chill until the desired color is reached.

Dry and oil the eggs: Carefully dry the eggs, and then massage in a little oil to each one. Polish with a paper towel. Store the eggs in the refrigerator until it is time to eat (or hide) them.

Recipe Notes

You can also start with raw eggs and cook them in the dye bath as described in this post on onion-skin eggs. I found that with dyes like the Zinger tea and beets, the color was more concentrated with the refrigerator method. Of course, this method requires clearing out some space in the refrigerator.

If you want your eggs to be more vibrant and less pastel, give the eggs multiple soaks in the dye, being sure to dry them between stints in the dye.
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Bacon-and-Cheddar Grits Quiche

Ingredients

6 thick bacon slices
2 1/4 cups milk
2 tablespoons butter
1/2 cup uncooked stone-ground grits
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 1/2 cups shredded sharp Cheddar cheese, divided
6 large eggs
2 1/2 cups half-and-half
1 cup heavy cream
1/3 cup sliced green onions

How to Make It

Preheat oven to 350°. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.

Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and 1/2 tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.

Bake at 350° for 25 minutes or until set and browned. Sprinkle remaining 1 1/2 cups cheese over warm grits, spreading to edges. Let stand 15 minutes.

Reduce oven temperature to 325°. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and 1/2 tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.

Bake at 325° for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.

Note: Spread cheese to the edge of the warm, bacony grits “crust” to prevent any custard from seeping out while the quiche bakes.
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Egg Salad

Ingredients

6 hard boiled eggs peeled and chopped
2 1/2 tablespoons plain greek yogurt
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons dill pickle juice
2 teaspoons sweet relish
1 teaspoon dijon mustard
3 tablespoons freshly snipped chives plus extra for topping
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon smoked paprika

To Serve

butter lettuce
pickled onions
grainy bread toasted
smoked sea salt for sprinkling

Instructions

As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too.

To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first. Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.

I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt.

I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches.
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