I'm a breakfast addict. I can't function without breakfast in the morning, and I'm equally likely to eat breakfast food for dinner. I do eggs often, but coming up with ideas beyond scrambles or egg sandwiches can be challenging. Here are a few of my new favorites:Baked Eggs w/ Everything but the Kitchen Sink
Adapted from Mark Bittman's recipe for Baked Eggs with Tomato and ProsciuttoIngredients to serve one:
1 egg, plus 1 egg white
1 Tbls. heavy cream
1 slice of tomato
1 slice of prosciutto
1/4 cup baby spinach leaves, julienned
1 tsp. pesto
salt and pepperPreparation:
Preheat oven to 375 degrees. Grease a ramekin. Layer tomato, spinach and prosciutto in the bottom of the ramekin. Pour cream over and add egg. Season with salt and pepper and place on a baking sheet in the center of the oven. Bake 15 minutes or longer if you prefer a harder cooked egg. Top with parmesan cheese.Spinach and Feta FrittataIngredients:
1 cup baby spinach
1 medium tomato, diced
1 small red onion, diced
1/4 cup cottage cheese
1/4 cup crumbled feta
salt and pepper
In a medium bowl, beat four whole eggs and two egg whites. Blend in cottage cheese and a splash of milk. Set aside.
Heat a small amount of olive oil in an omelet pan. Add onions and cook over medium heat until tender. Add spinach and cook until wilted. Add tomato, season with salt and pepper, and cook until tender.
Turn on oven's broiler. Turn stove top heat to medium/low and pour egg mixture over vegetables. Cover and cook until middle is set, about 5 minutes.
Place pan under the broiler until top is set, about 5 minutes. Remove and sprinkle with feta cheese. Put pan back under broiler until cheese is just melted.
Serves 2. Scrambled Egg PuffsIngredients:
1 lb. whole wheat dough (You can use store bought pizza dough or make your own. My favorite dough recipe right now is any of the wheat doughs from Healthy Bread in 5 Minutes a Day. You can find many of the dough recipes from the book on the blog: http://www.artisanbreadinfive.com/
2 Tbls. milk
Fillings (I used spinach, tomatoes, ham, and cheese, but you can use anything your little heart desires!)
salt and pepperPreparation:
Preheat oven to 350 degrees and spray a muffin tin with cooking spray.
Flour your hands, rolling pin and work surface.
Roll dough to a 1/4 inch tickness and slice into 10 squares with a pair of scissors.
Press squares into greased muffin tin. Dough should be pressed thin and corners should stretch up out of the cup.
Fill each dough cup with 1/4 cup of chosen fillings. I used chopped ham and shredded cheddar for half, and baby spinach and sliced grape tomatoes for the other half.
Beat eggs and milk and season with salt and pepper to taste.
Pour egg mixture over fillings until cups are almost filled to the top.
Bake for 10 minutes or until eggs are cooked.
Now say in your best Julia accent, "Bon Appetite!"
And please, if you have fun new egg recipes, please share them
I love building up these little recipe lists for people. And as always, my blog is full of other recipes for your perusing pleasure