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Topic: Breakfast is Served- All About Eggs  (Read 2973 times)
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Banga
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« on: May 16, 2010 05:05:55 PM »

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 Prosciutto

Ingredients 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
parmesan cheese
salt and pepper

Preparation:
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 Frittata



Ingredients:
1 cup baby spinach
1 medium tomato, diced
1 small red onion, diced
6 eggs
1/4 cup cottage cheese
1/4 cup crumbled feta
milk
salt and pepper
olive oil

Preparation:
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 Puffs



Ingredients:
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/)
6 eggs
2 Tbls. milk
Fillings (I used spinach, tomatoes, ham, and cheese, but you can use anything your little heart desires!)
salt and pepper

Preparation:
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 Smiley I love building up these little recipe lists for people. And as always, my blog is full of other recipes for your perusing pleasure Smiley
« Last Edit: May 21, 2010 05:30:07 AM by Banga » THIS ROCKS   Logged

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« Reply #1 on: May 16, 2010 05:27:52 PM »

The scrambled egg puffs look delicious!!! Shocked
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« Reply #2 on: May 16, 2010 06:40:21 PM »

I'm so making those puffs once I have access to a kitchen again.  They look delicious!
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« Reply #3 on: May 16, 2010 08:26:12 PM »

Thank you for posting these! I'm already planning the muffin-thingees, I'm really excited about it.  I think they'd be easy to make for me and my boyfriend to grab as a quick breakfast on the way out the door.  Do they reheat well?
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firebug210
« Reply #4 on: May 16, 2010 08:28:20 PM »

yum!!!  I need to try these!!
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« Reply #5 on: May 17, 2010 05:01:47 AM »

Bongirl, yes they do reheat well! I have baked them, then let them cool and tossed them in the freezer. Just make sure you wrap them very well in foil or freezer paper, then in a ziploc bag with excess air pressed out. You can reheat them in the oven or microwave them.
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mainyy
« Reply #6 on: May 18, 2010 01:59:13 PM »

yummm. i love the look of the puffs. an easy way to make scrambled eggs a little more interesting rather than always serving it with toast.
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tomico
« Reply #7 on: May 19, 2010 11:56:25 AM »

You should try chowanmushi. It is a really great Japanese dish that is a savory egg custard with bits of sea food, chicken and veggies. Not exactly a breakfast dish but it does incorporate eggs.

Tomico
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« Reply #8 on: May 19, 2010 05:47:20 PM »

Thanks for the suggestion, tomico! I love egg dishes, even for dinner, so I'll have to look up a recipe for that one!
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« Reply #9 on: May 20, 2010 07:56:20 AM »

Oh boy. Help!! I made the puffs this morning, and I'm not sure if I did it right. It said 10 minutes, right? They were totally raw! Okay, 20 minutes. *sigh* still not cooked through. Okay, so another couple of minutes. Did I do something wrong?
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