Egg Recipe Breakfast
Egg with Good Morning
Egg Recipe Breakfast
Start your time off right with egg dishes that are both healthy and also warming. These eggcellent suggestions benefit whatever from fast weekday morning meals to careless weekend break early mornings, and also special-occasion breakfasts. From standards like clambered eggs as well as omelets to flavor-packed morning meal hamburgers and also avocado salutes, these dishes are assured to update your early morning.
Not just do they supply cooking range yet likewise a resource of healthy protein, calcium, and also numerous vitamins as well as nutrients. Right here are a few of the advantages of integrating eggs right into your diet regimen.
1. It’s a healthy treat
Though fairly tiny in dimension, eggs load a great deal of nourishment as well as can be a crucial staple in a healthy diet plan. One huge steamed egg has a concerning 77 calories as well as has
Vitamins A, B5, B12, D, E, K, B6.
Folate.Phosphorus.Selenium.
Calcium.
Zinc.
Six grams of protein.
Five grams of healthy and balanced fats.
2. Consuming cholesterol impacts various individuals, well, differently
Yes, it’s real that eggs(especially egg yolks )are high in cholesterol. A solitary huge egg has roughly 186 mg of nutritional cholesterol. Nonetheless, before removing eggs from the food selection, it’s worth checking out the nutritional standards. Eggs do not elevate cholesterol whatsoever for around 70 %of individuals. Cholesterol in the diet plan does not always increase cholesterol in the blood. The staying 30%, that are called”active -responders, “can gently elevate overall as well as low-density lipoprotein(LDL) cholesterol by eating eggs.
3. Eggs increase excellent cholesterol
Eating eggs brings about raised degrees of high-density lipoprotein( HDL), likewise called the “great” cholesterol. Individuals that have greater HDL degrees have a reduced danger of heart problem, stroke, as well as various other wellness problems. Consuming 2 eggs a day for 6 weeks raised HDL degrees by 10%.
4. Obtain some Choline
Choline is a water-soluble vitamin that is typically organized with the B vitamins. It’s made use of to develop cell membrane layers and also aids create indicating particles in the mind. One hard-boiled egg has regarding 147 mg of choline, which is 27%of the everyday worth.
5. Eggs aid preserve your eyesight
As we grow older, we require to take far better treatment of our eyes. Egg yolks consist of huge quantities of lutein as well as zeaxanthin, valuable anti-oxidants that help in reducing the danger of cataracts as well as macular deterioration in the eyes. Eggs are additionally high in vitamin A, which is valuable for eye wellness.
6. Some eggs are much better for you
Omega-3 helps in reducing triglycerides, which are a sort of lipid fat in the blood. That’s why consuming Omega-3 enriched eggs might be an alternative, specifically if you do not appreciate various other foods(fish, nuts, seeds )that are normally abundant in Omega-3. (If your triglyceride degree is listed below 150, you’re succeeding; 150-199 is borderline high; 200-499 is high, as well as 500 as well as above is taken into consideration extremely high.)
7. Obtain sufficient healthy proteins as well as amino acids
Getting adequate healthy protein in our diet plans is a vital means to help our body’s wellness. Each egg has 6 grams of healthy protein along with handy amino acids. Obtaining our share of healthy protein for the day can assist with weight administration, raise muscular tissue mass, reduced blood enjoyment, and also aid our bones, also.
8. They’re tolerable for the heart
Despite what was relied on in previous years, there is no straight web link between egg usage as well as cardiovascular disease or stroke. However, some research studies reveal that individuals with diabetes mellitus that consume eggs boost their possibility of heart problem. Individuals that adhere to a low-carbohydrate diet regimen as well as consume eggs have much less of an opportunity of establishing heart problem.
9. It’s a loading meal
You could have seen that consuming eggs for morning meal might maintain you feeling fuller for longer that’s normally credited to the high healthy protein web content in eggs. Whether you have an omelet for morning meal or a hard-boiled egg as a treat, eggs can aid you to remain pleased after or in between dishes.
Now, It is typical for every person to have a concern, exactly how do we make the dishes for Breakfast with egg.
Breakfast Burritos
Breakfast Burritos
YIELDS: 4 servings PREP TIME: 0 hours 10 mins TOTAL TIME: 0 hours 35 mins
Ingredients
1/2 lb. tomatillos, husked, rinsed and halved
1 jalapeño, halved and seeded
1/2 small onion, cut into wedges
2 tbsp. fresh lime juice
1/3 c. packed cilantro
Kosher salt
6 large eggs
1 tsp. olive oil
1 c. shredded pepper jack or Cheddar cheese
1 c. fat-free refried beans
4 large tortillas
Directions
Arrange oven rack 6 inches from broiler; heat broiler.
Arrange tomatillos and jalapeño, cut sides down, on a foil-lined baking sheet along with onion and broil until blistered, 10 to 12 minutes. Let vegetables cool, then transfer to the food processor. Add lime juice, cilantro and 1/4 teaspoon salt, and pulse to combine (salsa should be slightly chunky).
Beat eggs with 1 tablespoon water and 1/4 teaspoon salt. Heat oil in a large nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula every few seconds, to the desired doneness, 2 to 3 minutes for medium-soft eggs. Fold in 1/2 cup cheese.
Spread 1/4 cup beans on each tortilla, then divide eggs and remaining cheese on top. Spoon 2 tablespoons salsa over each and roll, folding sides over filling and then rolling from the bottom up. If desired, crisp both sides in a nonstick skillet on medium. Serve with remaining salsa.
Make-Ahead Sausage and Egg Casserole
Make-Ahead Sausage and Egg Casserole
YIELDS: 6 servings TOTAL TIME: 1 hour 5 mins
Ingredients
2 tbsp. extra virgin olive oil, plus more for pan
1/2 lb. country bread, cut into 1-inch pieces
1/2 lb. sweet Italian sausage, casings removed
1 medium onion, finely chopped
1/3 c. chopped drained oil-packed sun-dried tomatoes
1 10-oz package spinach, thick stems discarded
12 large eggs
1/2 c. whole milk
Kosher salt
Pepper
1/4 c. crumbled feta cheese
Directions
Heat oven to 400°F. Lightly oil 3-quart Dutch oven or baking dish.
On a large rimmed baking sheet, toss bread with 1 tablespoon olive oil. Spread in a single layer and bake until golden brown, about 10 minutes. Set aside. Reduce oven temp to 350°F.
Heat remaining tablespoon oil in large skillet on medium-high. Add sausage and onion and cook, breaking up sausage into small pieces, until sausage is cooked through and onion is translucent, 8 to 10 minutes; stir in sun-dried tomatoes. Remove from heat and toss with spinach.
In a large bowl, beat together eggs, milk, and 1/4 teaspoon each salt and pepper. Add bread and toss to coat, then toss with sausage mixture.
Transfer to prepared dish, sprinkle with feta and bake (or cover and refrigerate overnight). Bake until the center is just set, 40 to 45 minutes (adding 15 minutes if refrigerated).
Egg Salad Blini Bites
Egg Salad Blini Bites
YIELDS: 24 servings TOTAL TIME: 0 hours 20 mins
Ingredients
Egg Salad
6 large eggs
1/4 mayonnaise
1/2 tsp. finely grated lemon zest plus 1 Tbsp juice (from 1 lemon)
Kosher salt
Pepper
1/2 small red onion, finely chopped
2 tbsp. chopped capers
1 tbsp. fresh dill, chopped, plus more for sprinkling
Blini
1 c. all-purpose flour
1 c. milk
4 tbsp. unsalted butter
1/4 tbsp. kosher salt
Directions
Make blini: Whisk together all-purpose flour, milk, unsalted butter, and kosher salt. Heat large nonstick skillet on medium-high. In batches, drop batter by tablespoonfuls into the pan and cook until browned, about 1 minute. Flip and cook 30 seconds more.
Make egg salad: Place eggs in a small, heavy-bottomed saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit 11 minutes. Run under cold water to cool. Peel and chop eggs.
Meanwhile, whisk together mayonnaise, lemon zest and juice, and 1/4 teaspoon each salt and pepper.
Add eggs and mix to combine. Fold in onion, capers, and dill. Spoon on top of blini and sprinkle with additional dill.
Make-Ahead Egg and Cheese Sandwich
Make-Ahead Egg and Cheese Sandwich
YIELDS: 4 servings TOTAL TIME: 0 hours 10 mins
Ingredients
4 large eggs
Kosher salt and pepper
1 tbsp. olive oil
2 oz. extra-sharp cheddar cheese, coarsely grated
4 English muffins, toasted
2 c. baby spinach
4 thin slices ham (optional)
Directions
In a bowl, beat eggs with 1 Tbsp water and ¼ tsp each salt and pepper. Heat oil in a large non-stick skillet on medium heat.
Add eggs and cook, stirring with a rubber spatula every few seconds, to the desired doneness — 2 to 3 minutes for medium-soft eggs.
Spoon onto the bottom half of each muffin and top with cheese, spinach, and ham (if using). Sandwich with a remaining muffin top.
Sweet Potato Kale Frittata
Sweet Potato Kale Frittata
YIELDS: 4 PREP TIME: 0 hours 20 mins TOTAL TIME: 0 hours 30 mins
Ingredients
6 large eggs
1 c. half-and-half
1 tsp. Kosher salt
1/2 tsp. freshly ground pepper
2 c. sweet potatoes
2 tbsp. olive oil
2 c. firmly packed chopped kale
1/2 small red onion
2 clove garlic
3 oz. goat cheese
Directions
Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
Bake at 350 degrees F 10 to 14 minutes or until set.
Chard and Gruyère Eggs in the Hole
Chard and Gruyère Eggs in the Hole
YIELDS: 6 servings PREP TIME: 0 hours 10 mins COOK TIME: 0 hours 30 mins TOTAL TIME: 0 hours 40 mins
Ingredients
6 slices sourdough bread
3 tbsp. butter
1 bunch (about 6 oz.) rainbow chard, trimmed, chopped
6 large eggs
4 oz. shredded Gruyère cheese
Directions
Preheat oven to 425°F. Spray a large baking sheet with nonstick cooking spray.
With 2 1/2-inch-wide round cookie cutter, cut holes from centers of bread slices. Arrange bread and cutouts on a prepared baking sheet. Bake 5 minutes or until slightly dry, turning bread over halfway through.
In 12-inch skillet, melt butter on medium. Add chard and 1/4 teaspoon salt; cook 8 to 10 minutes or until stalks are crisp-tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add egg to each hole; top each with a pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.
Bake eggs 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.
Mushroom and Spinach Bread Pudding
Mushroom and Spinach Bread Pudding
YIELDS: 8 servings TOTAL TIME: 1 hour 5 mins
Ingredients
2 tbsp. olive oil, plus more for dish and foil
1 lb. cremini mushrooms, sliced
12 large eggs
1 c. milk
1 tbsp. Dijon mustard
1 tsp. freshly ground nutmeg
Kosher salt
Pepper
1 1/4 lb. sourdough bread, cut into 1 1/2-inch piece
3 c. curly spinach
2 shallots, thinly sliced
6 oz. Gruyère cheese, coarsely grated
Directions
Heat oven to 400°F. Oil 3-quart baking dish and piece of foil.
Heat oil in large skillet on medium-high. Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 minutes; transfer to plate. Repeat with remaining mushrooms, adding more oil if necessary.
Meanwhile, in a large bowl, whisk together eggs, milk, mustard, nutmeg, and 1 teaspoon each salt and pepper. Add bread and toss to coat. Fold in mushrooms, spinach, shallots, and all but 1/2 cup cheese.
Transfer mixture to prepared dish, sprinkle with remaining cheese, cover with foil and bake 30 min. Remove foil and broil until golden brown, 2 to 4 minutes.
Bacon and Leek Deep-Dish Quiche
Bacon and Leek Deep-Dish Quiche
YIELDS: 8 servings TOTAL TIME: 2 hours 20 mins
Ingredients
1 recipe Basic Pie Dough
6 slices bacon, sliced
2 large leeks (white and light green parts), sliced
Kosher salt
Freshly ground black pepper
2 tsp. fresh thyme leaves
6 large eggs
2 c. heavy cream
1 c. whole milk
1 tbsp. Dijon mustard
1/8 tsp. freshly grated nutmeg
6 oz. Gruyère, grated (about 1 1/2 cups)
1/2 c. chopped fresh flat-leaf parsley
Directions
Roll chilled dough between 2 pieces of parchment paper into a 16-inch circle. Transfer to a 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke bottom and sides of dough with a fork. Line with nonstick foil, leaving a 4-inch overhang. Fill with baking beans or pie weights; chill 20 minutes.
Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.
Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Discard all but 2 tablespoons of drippings. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.
Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyère, parsley, and cooked leeks.
Scatter bacon on the bottom of the crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the center, and a knife inserted into the center comes out with no runny eggs attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmolding.
Flower Power Sunny-Side Eggs
Flower Power Sunny-Side Eggs
YIELDS: 2 servings
Ingredients
1 large bell pepper (or 4 in different colors)
1 tbsp. vegetable oil
4 large eggs
Chopped parsley, for garnish
Directions
Slice bell pepper (or 4 in different colors) horizontally to make four 1/2-inch-thick rings and remove inner white flesh and seeds.
In 12-inch nonstick skillet, heat vegetable oil on medium. Cook peppers 2 minutes. Turn peppers over; crack 1 egg into the center of each ring. Cook, covered until eggs have reached the desired doneness. Season with 1/4 teaspoon each salt and pepper.
To serve, garnish with chopped parsley.
Spanish Potato Omelet
Spanish Potato Omelet
YIELDS: 6 servings PREP TIME: 0 hours 10 mins COOK TIME: 0 hours 40 mins TOTAL TIME: 0 hours 50 mins
Ingredients
6 large eggs
1 1/2 lb. golden potatoes, peeled and cut into 1/8″ thick slices
1 1/4 c. olive oil
1 large onion, very thinly sliced
Finely chopped parsley, for garnish
Directions
In a medium bowl, beat eggs with 3/4 teaspoon salt; set aside. In a large bowl, toss potatoes with 1/4 teaspoon salt.
In 10-inch nonstick skillet, heat oil on medium. Add potatoes; cook 10 to 12 minutes or until tender but not falling apart, gently turning occasionally. With a slotted spoon, transfer potatoes back to a large bowl.
To skillet, add onion; cook 12 minutes or until very tender, stirring occasionally. With a slotted spoon, transfer onion to bowl with potatoes. When the potato-onion mixture has cooled slightly, gently stir in eggs until well combined.
Drain all but 2 teaspoons oil from skillet (reserve oil for another use); heat on medium-high 1 minute. Add egg-potato mixture to skillet, spreading in even layer; reduce heat to medium. Cook 7 minutes or until eggs are mostly set and edges are browned.
Loosen edges with a rubber spatula. Remove skillet from heat and cover with large plate; carefully invert, holding plate and skillet together. Slide omelet back into skillet. Cook on medium 3 minutes or until the bottom and center are set. Serve warm or at room temperature, garnished with parsley.
Basil-Arugula Crispy Egg Toast
Basil-Arugula Crispy Egg Toast
YIELDS: 2
Ingredients
1/2 c. olive oil, plus 3 tbsp. for frying eggs
2 large eggs
2 slices bread
1/4 c. chopped fresh basil
arugula
goat cheese
Directions
Crack 1 egg into each of 2 small cups. In 10-inch nonstick skillet, heat 3 tablespoons oil on medium-high until very hot. Carefully add eggs; stand back, as the oil will sputter. Cook until whites are golden brown and crisp around edges and set around yolks, 2 minutes. If edges are dark but whites are not set, remove skillet from heat; cover 10 seconds or until whites are cooked. Season with pinch salt and pepper.
In a blender, combine 1/2 cup olive oil with chopped fresh basil. Toast 2 slices of bread. Top each with arugula, crumbled goat cheese, and one crispy egg. Drizzle with basil oil.
Easy Breakfast Quesadillas
EASY BREAKFAST QUESADILLAS
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes
Ingredients
6 eggs
¼ cup milk any kind
Salt and pepper to taste
½ green pepper diced
4 tablespoons unsalted butter divided
6 slices bacon cooked, drained, and roughly chopped
¾ cup shredded cheddar cheese divided
6 medium soft tortilla shells
Directions
In a medium bowl, whisk eggs, milk, salt, and pepper. Add green peppers and stir to combine. Set aside.
In a large skillet, melt 2 tablespoons butter over medium heat. Add egg mixture and cook until no longer runny, stirring often. Remove eggs to a separate plate.
In the same skillet (wipe, if needed), melt 2 tablespoons butter over medium heat. Place one tortilla shell in the middle of the pan.
Top with 1/4 cup cheese, leaving a ½ inch border around the tortilla. Spread eggs in an even layer on top of the cheese, followed by bacon and a sprinkling of more cheese, if desired.
Place the second tortilla shell on top of the egg mixture and lightly press down. Heat for 2-3 minutes on both sides, or until the shell is slightly golden and cheese is melted. Repeat with remaining tortilla shells. Serve immediately.
Mint-Pesto Baked Eggs
Mint-Pesto Baked Eggs
YIELDS: 6 servings PREP TIME: 0 hours 15 mins COOK TIME: 0 hours 25 mins TOTAL TIME: 0 hours 40 mins
Ingredients
1 c. packed fresh cilantro leaves
1/2 c. packed fresh mint leaves
1/2 c. shelled pistachios
2 jalapeño chiles, seeded and chopped
2 tbsp. lemon juice
1 clove garlic
1/2 c. olive oil
3/4 c. heavy cream
12 large eggs
Toasted bread slices, for serving
Directions
Preheat oven to 425°F. Grease six 10- to 12-ounce ramekins; place on a rimmed baking sheet.
In a food processor, pulse cilantro, mint, pistachios, Jalape- ños, lemon juice, garlic, and 1/2 teaspoon salt until finely chopped, stopping and stirring occasionally. Pulse in oil until well combined.
To each ramekin, add 2 tablespoons cream and 2 eggs; top with 1 tablespoon herb mixture. Bake 12 to 15 minutes or until whites are set but yolks still runny. Serve with remaining herb mixture and toasted bread.
Smoky Red Pepper Crispy Egg Toast
Smoky Red Pepper Crispy Egg Toast
YIELDS: 2
Ingredients
5 tbsp. olive oil
2 large eggs
2 slices toast
1/2 tsp. smoked paprika
Roasted red pepper hummus
Directions
Crack 1 egg into each of 2 small cups. In 10-inch nonstick skillet, heat 3 tablespoons olive oil on medium-high until very hot. Carefully add eggs; stand back, as the oil will sputter. Cook until whites are golden brown and crisp around edges and set around yolks, 2 minutes. If edges are dark but whites are not set, remove skillet from heat; cover 10 seconds or until whites are cooked. Season with pinch salt and pepper.
In a small dry skillet on medium, toast smoked paprika until fragrant, 1 minute. Stir into 2 tablespoons of olive oil and set aside. Toast 2 slices of bread. Top each with roasted red pepper hummus and 1crispy egg. Drizzle with smoked paprika oil.
Detective’s Hard-Boiled Eggs
Yields: 12 servings TOTAL TIME: 20m PREP TIME: 5m COOK TIME: 15m
INGREDIENTS
12 large EGGS
Directions
Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner and cover the pan. Let eggs stand in the hot pan for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large eggs.) Drain.
Shock the eggs in a bowl of ice water to cool them immediately.
Peel eggs once they are completely cooled or STORE in a refrigerator up to one week in the shell.
Mediterranean Hummus Egg Smash
Mediterranean Hummus Egg Smash
YIELDS: 8 servings PREP TIME: 0 hours 15 mins COOK TIME: 0 hours 15 mins TOTAL TIME: 0 hours 30 mins
Ingredients
1 tbsp. olive oil
1 small red bell pepper, seeded and finely chopped
1 small red onion, finely chopped
1/2 tsp. smoked paprika, plus more for garnish
1 mini cucumber, finely chopped
1/4 c. finely chopped walnuts
2 tbsp. finely chopped parsley
2 c. store-bought or homemade hummus
1 tbsp. distilled white vinegar
1 large egg
Pitas, for serving
Homemade Hummus
1 c. dried chickpeas
1 tsp. baking soda
4 cloves garlic
6 tbsp. fresh lemon juice
3/4 tsp. salt
3/4 tsp. ground cumin
3/4 c. tahini (sesame paste)
Directions
In 10-inch skillet, heat oil on medium. Add pepper, onion, paprika, and 1/4 teaspoon salt; cook 6 to 8 minutes or until tender, stirring. Cool slightly, then stir in cucumber, walnuts, and parsley.
In deep 10-inch skillet, heat vinegar, and 1-inch cold water to simmering on medium. Crack an egg into a small cup. Gently swirl the water in the circle and place the egg into the water; stir the water to gather whites around yolk. Cook 3 to 5 minutes or until whites are set but the yolk is still runny.
Meanwhile, spread hummus in a shallow bowl; top with vegetable mixture, creating an indentation in center. When the egg is cooked, remove with a slotted spoon and blot dry on a paper towel before placing it in the indentation. Garnish with pinch paprika. Serve immediately with pita.
For the homemade hummus: In 4-quart saucepan, place dried chickpeas and baking soda; add enough cold water to cover by 2 inches. Let soak overnight.
Drain (do not rinse); return to pot along with enough cold water to cover by 2 inches. Heat to boiling on high. Reduce heat to med.; simmer 1 hour or until chickpeas are soft and skins have loosened.
In a food processor, pulse garlic, fresh lemon juice, salt, and ground cumin until chopped. Add tahini (sesame paste) and 1/3 cup water; pulse until smooth. Drain cooked chickpeas and add to tahini mixture; process until smooth, stopping and stirring occasionally. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 31/2 cups.
Mexican Breakfast Chilaquiles
Mexican Breakfast Chilaquiles
YIELDS: 4 servings
PREP TIME: 0 hours 15 mins
TOTAL TIME: 0 hours 20 mins
Ingredients
6 large eggs
1/2 tbsp. canola oil
5 oz. tortilla chips
1 c. Shredded Monterey Jack cheese
1/4 c. pickled jalapeño slices
1 avocado, thinly sliced
1 c. pico de gallo
2 tbsp. cilantro, chopped
Sour cream, for serving
Lime wedges, for serving
Directions
Beat eggs with 1/4 teaspoon salt. In oven-safe 12″ nonstick skillet, heat oil on medium. Add eggs and gently scramble 3 to 4 minutes or until set. Transfer to a bowl and set aside; wipe skillet mostly clean.
Preheat broiler. Spread half of the chips in the same skillet. Sprinkle with half of the cheese. Top with remaining chips and cheese, then eggs and jalapeño. Broil until cheese has melted and chips begin to brown, 1 to 2 minutes.
Remove from oven; top with avocado, pico de gallo, and cilantro.
Serve with sour cream and lime wedges, if desired.
Nutritional Information (per serving)
Calories 495; Protein 19g; Carbohydrate 36g; Total Fat 32g; Saturated Fat 9g; Dietary Fiber 6g; Sodium 915mg.
Crustless Quiche Lorraine
Crustless Quiche Lorraine
YIELDS: 4 servings
TOTAL TIME: 0 hours 20 mins
Ingredients
1 tsp. extra-virgin olive oil
3 slices thick-cut bacon, chopped (freeze briefly or snip with shears for ease in cutting)
1 medium shallot, thinly sliced
6 large eggs
1/4 c. milk
1/8 tsp. Kosher salt
1/8 tsp. Freshly ground black pepper
1 c. shredded Gruyère cheese
Chives, for garnish
Green salad, for serving
Directions
In an 8″ oven-safe nonstick skillet, heat olive oil on medium. Add bacon and shallot; cook 6 minutes, stirring occasionally.
Whisk eggs, milk, salt, and pepper until combined; stir in Gruyère. Add eggs to skillet. Cook 3 minutes, stirring occasionally to form curds and allow the runny egg to flow to the bottom of the pan.
Bake at 375 degrees F for 8 minutes or until the top is set. Garnish with chives. Serve with a green salad.
Curry-Avocado Crispy Egg Toast
Curry-Avocado Crispy Egg Toast
YIELDS: 2
Ingredients
5 tbsp. olive oil
2 large eggs
2 slices bread
1/2 tsp. curry powder
1 avocado
2 tsp. lime juice
1/8 tsp. salt
Chopped cilantro, for garnish
Directions
Crack 1 egg into each of 2 small cups. In 10-inch nonstick skillet, heat 3 tablespoons olive oil on medium-high until very hot. Carefully add eggs; stand back, as the oil will sputter. Cook until whites are golden brown and crisp around edges and set around yolks, 2 minutes. If edges are dark but whites are not set, remove skillet from heat; cover 10 seconds or until whites are cooked. Season with pinch salt and pepper.
In a small dry skillet on medium, toast the curry powder until fragrant, 1 minute. Stir into 2 tablespoons of olive oil and set aside. Mash avocado with lime juice and salt. Toast 2 slices of bread. Top each with avocado mash, 1 crispy egg, and chopped cilantro. Drizzle with curry oil.
Smoky Tater Hash
Smoky Tater Hash
YIELDS: 4
Ingredients
1 lb. frozen potato puffs
8 oz. mixed mushrooms, thinly sliced
1/2 c. roasted red peppers, drained and chopped
1 medium onion, finely chopped
1 1/2 tbsp. olive oil
1/2 tsp. smoked paprika
1/4 tsp. salt
Fried egg, for serving
Directions
Toss potato puffs with mushrooms, red peppers, onion, olive oil, paprika, and salt. Arrange in a single layer on 2 large rimmed baking sheets.
Bake at 425 degrees F for 25 minutes, rotating pans on oven racks halfway through. Serve topped with a fried egg.
Perfect quick omelet
Perfect quick omelet
Total: 10 mins
Prep: 5 mins
Cook: 5 mins
Yield: 1 serving
Ingredients
2 eggs
2 tablespoons whole milk
1 tablespoon clarified butter (or whole butter)
Salt and ground black or white pepper (to taste)
Directions
Gather the ingredients.
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed 6- to 10-inch nonstick sauté pan over medium-low heat (see note below on pan sizes). Add the butter and let it melt.
Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
If you’re adding any other ingredients, now’s the time to do it (see below.) Spoon your filling across the center of the egg in a straight line.
With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown.
Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
Serve and enjoy!
Croque-Monsieur: Classic French Grilled Cheese
Croque-Monsieur: Classic French Grilled Cheese
Total: 9 mins
Prep: 4 mins
Cook: 5 mins
Yield: 1 sandwich (1 serving)
Ingredients
2 slices white bread
1 tbsp. clarified butter or unsalted butter (soft)
2 tsp. Dijon mustard
1/2 cup grated Gruyère cheese (or a combination of Gruyère and Emmental. See variations below.)
1/2 cup béchamel sauce
1 to 2 slices of ham
Directions
Pre-heat your broiler.
Optional: Trim the crusts off of the bread, making the slices as square as possible.
Spread both slices of bread with butter, then flip them over and spread them lightly with Dijon mustard.
In a bowl, combine the cheese and half of the béchamel sauce, and mix until the cheese is fully coated.
Now divide the cheese mixture in half. Spoon half the cheese mixture onto one slice of bread (on the mustard side, not the butter side), and spread it evenly. Lay the sliced ham atop the other slice, then press both halves of the sandwich together.
Spray a bit of cooking spray onto the surface of a nonstick pan. Heat the pan over medium heat until the oil is hot and glistening but not quite smoking.
Place the sandwich into the pan and cook for about 2 minutes, or until the bottom of the bread is a nice shade of golden-brown.
Use a nonstick spatula to flip the croque-monsieur over. Lower the heat a bit and cover the pan. Cook for another minute or two, or until the second slice of bread is also golden brown, and the cheese inside the croque-monsieur is fully melted.
Now transfer the sandwich to a cutting board. Top with the remaining cheese mixture, then spoon the other half of the béchamel over the top.
Broil the sandwich, béchamel-side up, for a minute or two until the top of the sandwich is nicely browned. Serve right away.
An egg has concerning 6 grams of healthy protein in addition to the use of amino acids. Obtaining our share of healthy protein for the day can assist with weight administration, raise muscular tissue mass, reduced blood satisfaction, as well as assist our bones, too.