SOME OF OUR FAVORITE EGG RECIPES

Basic Omelet

Serves 2
Ingredients
5 large eggs, preferably room temperature
Sea salt and ground pepper
1 Tbsp chopped scallions, and/or fresh herbs, such as parsley, tarragon, chives, dill, or cilantro
1 Tbsp butter
¼ cup desired filling (onions, shallots, mushrooms, bell peppers, spinach, prosciutto, crumbled bacon, diced potatoes, blanched asparagus, shredded cheese, chopped tomatoes, etc.)

Preparation
In a medium bowl, whisk eggs until frothy. Season with salt and pepper and then whisk in scallions and/or herbs, if using. Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat the pan; after foaming subsides, whisk eggs again, and add to skillet. Cook the eggs, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat). Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center. Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Serve immediately.

 

Vegetable Frittata

Serves 4
Ingredients
1 1/2 Tbsp olive oil
1 cup diced zucchini or asparagus
1/2 cup chopped red bell pepper
1/3 cup chopped onion
1 Tbsp chopped fresh thyme
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 garlic cloves, crushed
1/2 cup chopped tomato
9 large eggs

Preparation
Heat olive oil in a 10-inch skillet over medium heat. Add zucchini or asparagus, bell pepper, onion, thyme, 1/4 tsp salt, 1/8 tsp black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates. Combine eggs, remaining salt and black pepper in a medium bowl and stir with a whisk until frothy. Pour egg mixture into pan over vegetables. Cover, reduce heat, and cook 15 minutes or until almost set in the center. Preheat broiler. Broil frittata 3 minutes or until set. Cut into wedges.

Vegetable Strata

Serves 8
Ingredients
4 tsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 cups white mushrooms, sliced
1 whole wheat baguette, cubed
8 large eggs
8 large egg whites
2 cups milk
1 Tbsp Dijon mustard
10 ounces broccoli, steamed until tender but still firm, cooled, and chopped
1/3 cup freshly grated Parmesan cheese
1 cup part-skim mozzarella cheese, shredded
1/2 cup thinly sliced sun-dried tomatoes, soaked in hot water until soft, then drained
1 Tbsp minced fresh thyme
1/2 tsp sea salt
1/2 tsp freshly ground black pepper

Preparation
Heat 2 tsp. of the oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the garlic and continue to cook for 1 minute. Transfer the onion mixture to a medium bowl and let cool. Heat the remaining 2 tsp oil in the same skillet over medium-high heat and cook the mushrooms for 5 to 7 minutes. Remove from the heat and let cool completely. Coat a large (about 9 x 13 inches) baking dish with cooking spray. Arrange the bread cubes over the bottom. In a large bowl, beat the eggs, egg whites, milk, and mustard together. Add the mushrooms, onion-garlic mixture, broccoli, cheese, sun-dried tomatoes, thyme, salt, and pepper and stir. Pour the mixture over the bread. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from the strata and bake until the top forms a light brown crust for about an hour.

 

Crust-less Chard and Chevre Quiche

Serves 6
Ingredients
5 small red-skinned or Yukon gold potatoes (about 3/4 lb.), cut into 1/2-inch-thick slices
1 Tbs. olive oil
1 10-oz. bunch Swiss chard, leaves torn, stems cut into 1/2-inch pieces (about 11 cups)
3 cloves garlic, minced (about 1 Tbs.)
1 4-oz. log herbed goat cheese or 4 oz. aged goat cheese, crumbled or cut into small pieces
1 cup low-fat milk
3 large eggs
1/2 tsp. salt

Preparation
Preheat oven to 350F. Bring medium pot of water to a boil, and cook potato slices 5 to 10 minutes, or until just tender when pierced with a fork. Heat the oil in large pot over medium heat. Add chard and cook 4 minutes, or until wilted, stirring often. Add garlic and cook 1 minute more, or until fragrant. Remove from heat, and season to taste with salt and pepper. Coat the 9x9-inch pan with cooking spray. Fill pan with layer of potatoes. Top with chard. Sprinkle with cheese. Whisk together milk, eggs and salt in medium bowl. Pour over quiche. Cover with foil. Bake 45 to 50 minutes, or until tip of knife inserted in center comes out clean. Cool 5 minutes, then slice into squares, and serve.

Poached Eggs with Spinach and Tomatoes

Serves 4
Ingredients
4 large eggs
1 tablespoon olive oil
16 grape tomatoes, halved crosswise
1 teaspoon coarse salt
Freshly ground pepper
8 ounces baby or regular spinach (about 16 cups), tough stems discarded
1 garlic clove
2 tablespoons distilled white vinegar
1 tablespoon finely chopped fresh chives

Preparation
Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin. Heat the oil in a medium nonstick skillet over medium heat until hot but not smoking. Add tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add spinach and garlic to skillet; cook, stirring, until spinach has just wilted, 1 to 2 minutes. Discard garlic. When water is boiling, add vinegar; turn off heat. Using tongs, tilt ramekins in pan, and slide eggs into water. Cover; let stand until whites are opaque and yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put eggs on paper towels to drain. Trim whites. Divide spinach among four plates; lay a poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with 3/4 teaspoon chives.

Baked Herbed Eggs

Serves 2
Ingredients
1/4 tsp minced fresh garlic
1/4 tsp minced fresh thyme leaves
1/4 tsp minced fresh rosemary leaves
1 Tbsp minced fresh parsley
1 Tbsp grated Parmesan Reggiano
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Sea salt and freshly ground black pepper

Preparation
Preheat the oven to broil. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls (you won't be baking them in these) without breaking the yolks. Place 2 individual gratin dishes on a baking sheet. Place 1 Tbsp of cream and 1/2 Tbsp of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. The eggs will continue to cook after you take them out of the oven. Serve hot.

Dressed Eggs

This is the alternate, Southern name for Deviled Eggs, presumably started as a way to not dignify the name of the Devil.

Ingredients:
6 large eggs, hard boiled and peeled
1/4 cup low fat Greek yogurt
1 tsp white vinegar (or pickle relish, depending if you want a sweet or sour taste)
2 tsp prepared mustard
Salt and pepper, for taste
Paprika, for garnishing

Procedure:
Halve eggs lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork and stir in yogurt, vinegar (or relish), and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator.

Tortilla Española

This is a classic Spanish dish that makes an excellent breakfast.
Serves 4-6
Ingredients
1/2 cup olive oil
6 medium russet potatoes, peeled, quartered, and thinly sliced
1 medium yellow onion, thinly sliced
6 eggs

Preparation
Heat oil over medium-high heat in a  sauté pan. Add the potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown, about 20 minutes. Beat eggs in a large bowl. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil. Heat 1 Tbsp. reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes. Gently shake pan so it doesn't stick, then slide a spatula along edges and underneath tortilla. Place a large plate over pan and quickly turn plate and pan over so tortilla falls onto plate. Add 1 tsp. reserved oil to pan, slide tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.

Popovers

Makes 12
Ingredients
1 1/2 cups flour
1/3 cup grated Parmesan Reggiano cheese
3 Tbs. chopped chives
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1 1/2 cups milk at room temperature
3 eggs at room temperature
2 Tbs. margarine or butter, melted

Preparation
Place oven rack in next-to-lowest position, and preheat oven to 450°F. Set 12-cup muffin pan on baking sheet and place in oven. Whisk together flour, Parmesan cheese, chives, salt, and pepper in bowl. Whisk together milk, eggs, and margarine in separate bowl. Gradually whisk egg mixture into flour mixture, making sure not to over mix. Fill muffin cups with batter, two-thirds full. Return muffin pan on baking sheet to oven, and bake 15 minutes. Reduce oven heat to 350°F, and bake for an additional 20 to 25, or until popovers are puffed and well browned. Cool slightly before serving.

Vegetarian Egg Drop Soup

Serves 4

Ingredients:
4 cups of vegetable stock
1 Tbsp of corn starch
1/2 tsp freshly grated ginger
1 Tbsp of Tamari or Nama Shoyu
¼ cup Mirin rice wine
3 green onions, chopped
1 cup of beech or sliced shiitake mushrooms
1/4 tsp of white pepper
3 eggs, lightly beaten
1 handful spinach leaves

Procedure:
Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved. Place the stock, ginger, tamari, rice wine, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer. Slowly pour in the beaten eggs while stirring the soup. Add spinach. Garnish with a few more chopped green onions. Serve immediately.