Eggs

Spinach, Ham, and Eggs Bacon Cups

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I found a recipe similar to the one posted below whilst putting together a menu for a “Brinner” themed dinner party. I changed it a little bit and, though I could not eat it, was told that it was yummy. These are pretty simple to prepare and you can bake them individually or in a larger pan (using a little more care).  As I was cooking five different things, picture taking was not my mine priority – so this picture shows an egg that feel to the side (probably because I did not bother to make the well).
Spinach, Ham, and Eggs Bacon Cups
Serves Four
Adapted from Bon Appetit
6 slices applewood-smoked bacon
Four small shallots, diced or thinly sliced
1 5-ounce bag baby spinach One loaf challah bread, cut into ramekin sized rounds, buttered and well toasted 
12 slices ham or prosciutto 
4 large eggs
4 tablespoons heavy whipping cream
A few tablespoons basil pesto (optional)

Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add shallots to pan, saute until glassy then add spinach to pan, sprinkle with pepper, and toss over medium heat, two minutes. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with bacon drippings. Crumble bacon and reserve.

Place one toasted piece of challah bread (cut into the right shape) in each ramekin. If using pesto, place a dollop on toast and spread it around.  Top toast with two to three pieces of thin ham or prosciutto. Divide spinach among ramekins, dividing equally. With back of spoon, shape a well in center of each ramekin. Gently crack one egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper. Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes. Top with crispy, crumbled bacon.

Enchilada Eggs

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Pretty quick and easy combination that occurred when I took last Friday off and made D breakfast. We had had enchiladas the night before and had leftover sauce so I decided – since D loves them so much – that I would combine them with eggs for homemade breakfast tacos (I of course had a smoothie given my egg allergy). He liked them=)

  • 2 eggs, cracked and beaten
  • Pinch Cayenne
  • Salt and Pepper
  • Monterrey Jack or Cheddar Cheese
  • Dash of milk or cream
  • 1/2 cup of Black Bean Corn Salsa
  • 1/2 cup Green Chile Pork Enchilada Sauce
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • Small handful of torn rotisserie chicken
  • Salsa of choice

Combine Eggs, milk, Cayenne, and Sat and Pepper in a small bowl and beat well.

In a pan, saute the shallot and garlic in a dab of butter until glassy. Add black bean corn salsa and heat for about a minute. Add eggs and scramble. Once almost cooked, add enchilada sauce to the pan, along with cheese and chicken pieces.Serve with warmed tortilla, avocado slices (if desired), and salsa of choice.

Eggs Benedict with Chipotle Hollandaise

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I somehow got suckered into making this breakfast for my Dad after I had eaten most of the ingredients that he needed to make his daily English Breakfast (tomatoes and mushrooms were happily hanging out in my belly). Because I cannot eat eggs and my mom felt like a sandwich it was yet another day of two different dishes, but hey I like to cook.

One poached egg  (use your favorite poaching method)
One thick slice of country ham
One half English Muffin, rubbed with a bit of truffle oil and garlic and toasted
2-3 tablespoons of homemade chipotle hollandaise (see below)
1/2 cup of sauteed spinach *optional

HOLLANDAISE

3 egg yolks
1 teaspoon water
1/2 tsp salt
1 tsp cayenne pepper
half a lemon, juiced
12 tbsp unsalted butter, softened and cut into one inch pieces
Pinch sugar *optional

Pour and simmer 1-inch of water into a large saucepan; reduce to low heat after achieving simmer.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add sugar if using and whisk for another 30 seconds. Place the bowl over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

BUILDING THE BENEDICT
Rub English Muffin Half with Truffle (or basil or olive oil) and one garlic clove. Toast until desired doneness.
ON a small griddle, grill the piece of county ham to warm, place on top of the toasted muffin. If using spinach apply on top of the ham. In a small amount of water, with a dash of white wine vinegar poach one egg. Remove carefully and place on the ham. Slat and pepper the egg according to personal taste. Top with hollandaise and serve.

Sausage and Egg Scramble

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I have been telling D for some time now that I will make him eggs for breakfast. Finally, I came through. I had eggs that I need to use up, along with some sausage leftover from stuffed tomatoes so Sunday morning I set out to make him breakfast (somewhat grudgingly as I did not feel well, but I promised…).

Serves two (small portions)

  • 3 Eggs
  • Salt
  • Pepper
  • Onion or Shallot sliced
  • Dash of milk
  • Shredded Monterrey Jack
  • Half link of Spicy Italian Chicken Sausage
  • Dash of Tabasco
  • Spoonful of Pesto (optional – add if you have)
  • Grilled Tomatoes (optional – I would have liked to do these but we did not have tomatoes)
  • Yeast Rolls or Toast

Saute onions until glassy. Add sausage to pan (mine was previously cooked as it was leftover). Combine eggs, salt, pepper, and milk in a small bowl and mix until blended. Once onions are cooked, pour eggs into pan and scramble. Add cheese and a dash of Tabasco, fluff eggs and remove to a plate. If using pesto, mix it in and season as desired. Serve with buttered toast or garlic toast.

If cooking tomatoes, brush with olive oil, salt and pepper then grill for a few minutes on each side. As an option you can rub with garlic.

Momma Joy’s Quiche

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So I have never made a quiche, but my Auntie Joy – who is an amazing cook – made quiches over Christmas that D loved. She was nice enough to share it with me and this morning I thought I would try my hand at it because I wanted to feed six people and it seemed like an easy, satisfying, and cost effective solution. Everyone seemed pleased with it=) I cannot eat eggs so of course could not participate. I made a couple of changes  – I used mozzarella cheese because I did not have gruyere. I also considered adding bacon, but ultimately did not feel like frying it. Additionally, I omitted the butter and used 1/3 whole milk and 3/4 cream because I had some whole milk that I needed to use up.

Serves 6-10

Tbs. butter
2 Tbs. olive oil
5 large mushrooms – sliced
4-5 large sliced shallots
1 bag baby spinach
2 Tbs. sherry
Sliced mozzarella, jack, gruyere, brie, fontina or cheddar
10 large eggs
1 cup whipping cream
1 pkg. Pillsbury ready made pie crusts

Makes 2 quiches
Prebake pie crusts per pkg instructions. (You will need to bring them to room temperature, pre-bake, then cool).
Heat oil and butter if using. Saute shallots (properly seasoned) in large frying pan approx. 10 mins .  Add mushrooms…..saute but donʼt overcook.  Add spinach and cook until just wilted.  Drain off any excess moisture.
Add sherry and heat to just cook off alcohol.
In a large bowl, beat together the eggs and cream.  Add salt and pepper.
Once pie crust is cooled, layer slices of cheese in the bottom of pastry, overlapping.  Divide spinach mixture
between the two and pour the egg mixture over the tops.  Bake uncovered at 375 for
about 35-40 mins.  Check with toothpick in center.
Let cool 10 mins before cutting.