Egg Recipe For Lunch
Egg Recipe For Lunch
Eggs are a severe power component in the cooking area. They’re scrumptious by themselves, certainly, and also as soon as you recognize just how to prepare eggs, you can understand lots of various meals. Due to the fact that allows encounter it– you require eggs for nearly every little thing. Cooking a cake? You’ll require to damage a couple of eggs. Working up a souffle? It will not poof up without eggs. Pasta carbonara will not have its velvety, tasty sauce if you attempt to make it without the eggs. Whether you wish to enlarge a soup or sauce, include a framework to baked products, or top that lemon pie properly, eggs are the not-so-secret active ingredient.
That’s why we’ve assembled the very best egg dishes available best below. That would not wish to include this nourishing, low-cost product right into even more of their once a week fast, very easy supper dish turning? Eggs make your pasta dishes much more flexible, your preferred homemade birthday celebration cake dish batter fluffier, as well as your appetizer spreads out much more fascinating. Whether you’re trying to find a method to consume the last number of eggs in a container or attempting ahead up with something various (however still high-protein) to consume for morning meal or breakfast, or lunch, and even supper, we’ve obtained you covered. Listed below, have a look at these very easy egg recipes to attempt currently.
Bacon and Cheese Muffins with Soft-Boiled Egg
7 large eggs
1 cup milk
½ cup butter + 2 tablespoons, melted
¼ cup brown sugar
1 ¾ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon seasoning salt
½ pound bacon, cooked and chopped
¼ cup breakfast sausage, cooked and chopped
1 tablespoon chives, chopped
½ tablespoon jalapeno, seeds removed and chopped
1 heaping cup Monterey jack and cheddar cheese, shredded
2 tablespoons Tabasco hot sauce
Set a large pot filled with water to high heat. Once at a rolling boil, reduce to medium-high and gently place 6 eggs in the water. Boil for exactly 6 minutes. Meanwhile, fill a large bowl with half ice and half water — enough to submerge all 6 eggs. As soon as the eggs are done boiling, remove them from the boiling water and carefully place them in the ice bath. Leave them for 10 minutes until completely cooled. Next, slowly peel and remove shells from the eggs, being careful not to break the egg. Set eggs in a bowl and set aside.
Preheat oven to 450 degrees F and spray a popover pan (you can also use a muffin pan) with non-stick cooking spray.
In a medium mixing bowl, whisk together the egg, milk, ½ cup of butter and brown sugar until combined. Add flour, baking powder, salt, and mix. Fold in bacon, sausage, chives, jalapeno, and cheese. Place batter in a piping bag and cut the tip about 1” wide (big enough for the meat to go through).
Fill each popover tin with a couple of tablespoons of batter. Next, carefully place soft-boiled eggs upright in the center of each tin and then fill in the sides and tops of tin with batter. Use the back of a spoon to smooth the top of the batter. Repeat this process to fill in all 6 tins.
Bake for 14-16 minutes or until the tops are golden brown and remove from oven to cool.
While muffins are cooling, into a small bowl, mix the 2 tablespoons of reserved butter with Tabasco sauce. Brush the spicy butter mixture on top of each muffin. Serve warm or room temperature with Maldon sea salt and a bottle of Stumptown Cold Brew Coffee.
Veggie Omelet with Cheese, Spinach, and Cauliflower
COOK TIME: 10 minutes PREP TIME: 5 minutes SERVINGS: 1
1/2 cup cauliflower rice
1/4 cup chopped frozen spinach, defrosted and drained
1/4 cup sliced mushrooms
1/8 teaspoon sea salt
1/2 tablespoon unsalted butter
3 eggs, whisked
1/4 cup sharp cheddar, shredded
1. Spray a large sauté pan with cooking spray and heat over medium-high heat. Add the cauliflower rice, spinach, mushrooms, and salt. Sauté veggies for 4 minutes over medium-high heat. Remove from the pan and let cool.
2. Heat butter over medium heat until melted; add eggs. Turn heat down slightly. Cook 4 minutes, then add veggies and cheese to the outer edge of eggs. Fold in half and cook an additional 2 minutes until set.
3. Serve immediately with fresh fruit or a fresh green salad.
Spinach and Artichoke Baked Egg Souffles
COOK TIME:45 minutes PREP TIME:20 minutes SERVINGS:4 large souffle or 9 muffin-size souffle
1 sheet puff pastry (from one 17.3-ounce package), thawed
3 large eggs
1/4 cup finely grated Pecorino Romano cheese or Parmesan cheese
2 tablespoons sour cream or Greek yogurt (any fat percentage)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1-2 shakes of your favorite hot sauce (optional)
1/4 cup frozen chopped spinach (a quarter of one 10-ounce package), thawed and drained of excess water
2 artichoke hearts (from a can or jar of water-packed artichoke hearts), chopped
1 tablespoon finely chopped red bell pepper
4 tablespoons grated Asiago cheese
Assemble the souffle:
Preheat the oven to 400 degrees F.
If using individual tart pans (about 4 inches in diameter), cut the puff pastry into quarters with a sharp knife or pizza cutter. If using a standard 12-cup muffin tin, cut the puff pastry into 9 squares. Line 4 tart pans with the puff pastry squares, letting the corner points drape over the edges of the pan. Or grease 9 of the muffin tin wells and gently press a puff pastry square into each. They will not reach the top of the tin.
Whisk the eggs, Pecorino cheese, sour cream, baking powder, salt, garlic powder, and hot sauce (if using) together in a medium bowl until blended. Stir in the spinach, artichoke hearts, and bell pepper (if using).
Divide the filling evenly between the tart pans. Sprinkle 1 tablespoon Asiago cheese on each tart, then gently and loosely fold the 4 corner points over the filling.
To fully bake the tarts for quick reheating: Bake for 25 minutes, until the pastry is browned and the eggs are puffy. Cool completely, then remove from the pans. Serve immediately or refrigerate in a covered container up to 4 days, or freeze up to 2 months.
To reheat: Microwave refrigerated soufflés for 2-3 minutes and frozen soufflés for 5-6 minutes until warmed through, or heat in a 300 degree F oven for 10 minutes (refrigerated) or 15 minutes (frozen).
To par-bake, the tarts for a next-morning brunch: Bake for 10 minutes, until the pastry is matte instead of shiny and raw-looking. Cool completely. Wrap each tart or the entire muffin tin in foil or plastic wrap, and refrigerate overnight.
To reheat: Preheat the oven to 400 degrees F. Remove the foil or plastic wrap and bake the tarts for 15 minutes until the pastry is browned and the eggs are puffy. Serve warm.
Do variations want to mimic your favorite Panera soufflé flavor? Sub in these ingredients.Spinach and Bacon: Replace the artichoke hearts with 1/4 cup chopped cooked bacon (from about 2 slices of thick-cut bacon). Omit the red bell pepper.
Ham and Swiss: Replace the spinach and artichoke hearts with a scant 1/2 cup chopped sliced deli ham (about 1/8 pound), and replace the Asiago cheese with 4 tablespoons Swiss cheese. Omit the red bell pepper.
Four Cheese: Replace the spinach and artichoke with 1/2 cup shredded Cheddar cheese; use a combination of Pecorino Romano cheese and Parmesan cheese.
Slow-Cooker Huevos Rancheros
COOK TIME:4 hours 30 minutes PREP TIME:30 minutes SERVINGS:6
2 tablespoons canola oil
2 fresh chorizo or hot Italian sausages, casings removed
1 medium onion, chopped
1 red bell pepper, seeded and diced
1 jalapeño, seeded and finely chopped
4 scallions, thinly sliced
1½ tablespoons ground cumin
1/4 teaspoon cayenne pepper
One 28–ounce can find diced tomatoes with their juices
One 8–ounce can tomato sauce
One 14–ounce can black beans, drained
Salt and freshly ground pepper
Softened unsalted butter for the slow cooker
9 tostadas, plus more for serving
1½ cups shredded cheddar, plus more for serving
6 large eggs
Finely chopped cilantro, for serving
1. In a large skillet, heat the oil until shimmering. Add the sausage and cook over high heat, breaking it into small lumps with a spoon, until nearly cooked about 5 minutes. Add the onion and cook until softened, about 5 minutes.
2. Add the red bell pepper and jalapeño, and cook until softened, about 5 minutes.
3. Add the scallion, cumin, and cayenne, and cook for 1 minute longer.
4. Add the diced tomatoes along with their juice, the tomato sauce, and the black beans. Season with salt and pepper. Bring to a boil.
5. Butter the insert of 4–quart slow cooker and arrange three tostadas in the bottom, breaking them to fill any empty spaces.
6. Scatter 1/3 of the cheese on top followed by 1/3 of the sauce. Repeat with the remaining tostadas, cheese, and sauce.
7. Close the slow cooker and set on high for 4 hours. Crack the eggs into individual ramekins or small bowls.
8. After 3½ hours, using a small ladle or spoon, make 6 deep wells into the casserole and carefully pour the eggs into the wells.
9. Close the slow cooker and finish cooking until the egg whites are set and the yolks are runny, 20 to 30 minutes longer, depending upon the machine.
10. Serve over tostadas with the cilantro and shredded cheddar.
Mile-High Brunch Burgers
COOK TIME:20 minutes PREP TIME:15 minutes SERVINGS:4
2 tablespoons vegetable oil, divided
1 yellow onion, sliced
1 red bell pepper, sliced
Nonstick cooking spray, as needed
Four 8-ounce patties ground beef, preferably a brisket and short rib blend
1 tablespoon salt, plus more
1 tablespoon freshly ground black pepper, plus more
8 slices bacon, cooked until crisp
8 slices Swiss cheese
4 tablespoons mayonnaise
4 burger rolls, preferably Big Marty’s
1. Warm a large sauté pan over medium-high heat with 1 tablespoon of the vegetable oil. Once the oil begins to smoke add sliced yellow onions and sliced red bell peppers and cook until soft and sweet.
2. Season your burger patties with salt and pepper. Spray your grill; grill pan or cast iron pan with nonstick cooking spray then set over medium-high heat. Gently place your burgers on your grill surface. Allow the burgers to cook for 5 minutes then flip and continue cooking an additional 5 minutes or until the internal temperature reaches 120°F for a medium-rare burger.
3. While the burgers are in their final minutes of cooking, place crispy bacon on top of the patty and melt Swiss cheese over it. While the cheese is melting smear 1/2 a tablespoon of mayo on each side of the buns then griddle until golden brown. Once the buns are golden brown transfer to plates until ready to assemble the burgers. While the burgers are cooking warm a nonstick egg pan over medium heat, spray with nonstick cooking spray, and crack one egg directly into the center of the pan. Season the egg with salt and pepper and turn your heat to medium-low. Allow the egg to cook until the white hardens then place a lid over the pan and continue to cook for an additional 30 seconds to make a perfect “soft-cooked” sunny-side-up egg.
4. To assemble the burgers, place a generous amount of the pepper and onion mixture on the bottom bun with the cooked burger patty with the bacon and Swiss cheese on top of it. Carefully slide your sunny-side-up egg on top of your burger and serve with your favorite condiments. If you cook your sunny side egg to soft-cooked doneness the yolk makes an incredible sauce that pairs perfectly with the burger.
Grilled Cheese Egg-in-a-Hole
COOK TIME: 15 minutes SERVINGS: 1
2 slices best quality packaged white sandwich bread
3 teaspoons (1 tablespoon total) softened unsalted butter, divided
1½ ounces sliced Monterey Jack cheese
1 large egg
Salt and freshly ground pepper
1. Preheat the broiler and position the rack 6-inches from the heat. Arrange the bread on a work surface. Spread 1 teaspoon on one side of the first slice and 1 teaspoon on one side of the second slice. Flip over the bread and add the cheese. Close the sandwich.
2. Heat a cast-iron skillet and add the sandwich. Cook over moderate heat until the bottom is lightly browned, 1 to 1½ minutes.
3. Transfer the sandwich to a cutting board, cooked side down, and stamp out a hole in the center using a 2¼-inch biscuit cutter or a small glass.
4. Return the sandwich and cut-out to the skillet, browned side up, and melt the remaining teaspoon of butter in the hole. Crack the egg into the hole and sprinkle with salt and pepper. Cook over moderate heat for about 1 minute, to set the bottom.
5. Transfer the skillet to the broiler and cook until the top is browned and the egg whites are just set, but the yolk is still runny about 1½ minutes.6. Serve immediately with the cut-out on the side.
Bacon and Leek Deep-Dish Quiche
YIELDS: 8 servings TOTAL TIME: 2 hours 20 mins
1 recipe Basic Pie Dough
6 slices bacon, sliced
2 large leeks (white and light green parts), sliced
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
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.
YIELDS: 4 servings TOTAL TIME: 0 hours 35 mins
3 tbsp. unsalted butter divided 2 tablespoons all-purpose flour
1 1/4 c. whole milk
1 tbsp. Dijon mustard
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
8 slices sourdough bread
8 slices deli ham
4 oz. Gruyere, grated (about 1 cup)
4 large eggs
Chopped flat-leaf parsley, for serving
Preheat oven to 425°F. Melt 2 tablespoons butter in a saucepan over medium heat until foamy. Add flour and cook, stirring, until pale and begins to foam, 1 to 2 minutes. Gradually whisk in milk. Cook, stirring often until mixture is a pudding-like thickness, 14 to 16 minutes. Remove from heat and whisk in mustard and nutmeg. Season with salt.
Place 4 slices of bread on a rimmed baking sheet. Top with half of the béchamel, dividing evenly. Top with ham and half of cheese. Top with remaining bread, béchamel, and cheese, dividing evenly. Bake until cheese is golden brown and bread is crisp on the bottom, 12 to 15 minutes.
Melt remaining 1 tablespoon butter in a nonstick skillet over medium heat. Crack eggs into the skillet, making sure to keep them separate. Cook until whites are set but yolks are still runny 3 to 5 minutes. Season with salt and pepper. Top sandwiches with eggs and sprinkle with parsley.
Sweet Onion Carbonara
This creamy, dreamy carbonara gets its sweetness from sauteed onions, and the combo of gruyere and Parmesan gives it some serious cheesy decadence.
Serves: 6 PREP TIME: 25 minutes COOK TIME: 10 minutes TOTAL TIME: 35 minutes
2 teaspoons olive oil
4 ounces thinly sliced pancetta chopped
1 large or 2 small yellow onion, halved and thinly sliced
2 cloves garlic minced
3/4 teaspoon kosher salt divided
2/3 cup whipping cream
1/2 cup freshly grated Parmesan cheese
3/4 cup shredded gruyere
1/2 teaspoon grated lemon zest from 1/2 lemon
4 large eggs
1 pound mezze rigatoni
Lots of fresh coarsely ground black pepper
2 tablespoons chopped chives
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and sauté until it is brown and crisp for about 8 minutes. Remove the pancetta from the pan and cool. Add the onions to the pan and cook for 10 minutes or until golden brown and lightly caramelized. Add the garlic and 1/2 teaspoon salt and cook 2 minutes more. Set aside to cool slightly. In a large bowl, whisk the cream, remaining salt, parmesan, the gruyere, lemon zest, and eggs to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain reserving 1 cup of pasta water. Add the pasta back to the pan along with the onions, cream mixture, 1/4 cup pasta water, and pancetta. Toss over low heat until the sauce coats the pasta thickly adding pasta water as needed, about 2 minutes (do not boil). Season the pasta to taste with pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.
Low-Carb Smoked Salmon Deviled Eggs
6 large eggs
3 Tablespoons cream cheese
3 Tablespoons mayonnaise
½ teaspoon Dijon mustard
zest of one lemon
1 teaspoon lemon juice
pinch of dried dill
¼ teaspoon salt
4 ounces good-quality smoked salmon, half finely chopped, half sliced into strips (you’ll need 12 strips)
1 Tablespoon freshly chopped parsley
1 Tablespoon freshly chopped chives
1/4 teaspoon freshly ground black pepper
Place the eggs in a pan of cold water. Bring to the boil and simmer for 10 minutes. Remove from the heat, drain off the hot water, and fill the pan up again with cold water and a cup of ice (this cools the eggs down quickly and aids in removing the eggshell).
Tap the eggs, roll to break the shell, and peel off. Slice each egg in half and remove the egg yolks with a teaspoon.
Place the egg yolks in a bowl along with the cream cheese, mayonnaise, mustard, lemon juice, lemon zest, salt, dill, and the finely chopped smoked salmon. Blend together with a hand blender until smooth, then transfer the mixture to a piping bag or plastic sandwich bag with the corner cut off (no nozzle needed).
Place the cooked egg whites on a serving plate and pipe the salmon mixture into the egg whites. Roll up the salmon strips and push them into the salmon mixture in the eggs. Sprinkle with parsley, chives, and black pepper before serving.
Place the eggs in a pan of cold water. Bring to the boil and simmer for 10 minutes. Remove from the heat, drain off the hot water, and fill the pan up again with cold water and a cup of ice (this cools the eggs down quickly and aids in removing the eggshell). Tap the eggs, roll to break the shell, and peel off. Slice each egg in half.
Remove the egg yolks with a teaspoon and place it in a bowl.
Add the cream cheese, mayonnaise, mustard, lemon juice, lemon zest, salt, dill, and the finely chopped smoked salmon. Blend together with a hand blender until smooth, then transfer the mixture to a piping bag or plastic sandwich bag with the corner cut off (no nozzle needed). Place the cooked egg whites on a serving plate and pipe the salmon mixture into the egg whites. Roll up the salmon strips and push them into the salmon mixture in the eggs.
Sprinkle with parsley, chives, and black pepper before serving.
Louisiana Shrimp Shakshuka
GREEN CHILI ZHOUG (YIELDS 1 CUP OR 12 SERVINGS)
1 bunch cilantro, chopped
1/2 bunch parsley, picked and chopped
6 small serrano chile peppers
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon sugar
1/4 teaspoon ground cardamom
2½ teaspoons kosher salt
1 clove garlic
2 teaspoons extra-virgin olive oil
3 tablespoons water
1/4 cup plus 4 teaspoons distilled white vinegar
1 pinch orange zest
LOUISIANA SHRIMP SHAKSHUKA
1/2 cup extra-virgin olive oil, plus more for drizzling
1 cup cherry tomatoes, sliced
1 cup yellow onions, julienned
1 clove garlic, minced
1 cup bell peppers, julienned
4 Jerusalem artichokes, boiled until tender
1 cup fava beans, blanched and peeled
3 cups tomato sauce, San Marzano
1 tablespoon kosher salt
6 large Louisiana shrimp, peeled and deveined
1 bunch green onions, thinly sliced
Salt, to taste
Warm pita bread, for serving
For the Green Chili Zhoug:
Place all ingredients in a food processor and pulse until it is a fine puree.
For the Louisiana Shrimp Shakshuka:
1. Heat a large cast-iron skillet with 1/2 cup of olive oil over medium heat. Once the oil begins to smoke, add the cherry tomatoes and blister in the oil for 1 minute until golden brown.
2. Once the tomatoes are blistered, add the onions, garlic, bell peppers, Jerusalem artichokes and fava beans to the pan. Cook over high heat for 2 minutes until all of the vegetables are tender but not turning golden brown. Add the tomato sauce and salt. Bring to a simmer and crack the eggs into the pan in different areas and layer the shrimp in the where there are no eggs. Place a cover on the pan and cook until the egg whites have set but the yolk is still runny.
3. Remove the lid and pull the pan from the heat. Sprinkle all of the sliced green onions on top. Dollop the green Chili Zhoug on top (recipe below), drizzle on a little extra-virgin olive oil, and serve with warm pita bread. Enjoy!
Sausage and Egg Pie
1 cup of water
1/2 cup, plus 2 tablespoons half-and-half, divided
2 tablespoons butter
1/2 teaspoon fine sea salt, divided
1/2 cup stone-ground grits
8 ounces bulk pork breakfast sausage
5 cups packed fresh baby spinach, stems removed
8 grape tomatoes, cut into halves
3/4 cup shredded sharp Cheddar cheese
6 large eggs
1/8 teaspoon cracked black pepper
Preheat the oven to 350 degrees F. Grease a 91⁄2-inch deep-dish pie pan.
Combine the water and 1⁄2 cup of the half-and-half in a medium saucepan and bring to a low boil over medium-high heat. Add the butter and 1⁄4 teaspoon salt. Stir until the butter is melted. Stir in the grits. Reduce the heat to medium-low. Cover and cook for 15 minutes, stirring occasionally. Evenly spread the grits mixture in the prepared pan.
In a medium sauté pan cook the sausage over medium-high heat until brown and no pink remains, breaking it up with a spoon as it cooks. Transfer the sausage to a paper towel-lined plate to drain.
Remove all but 1⁄2 teaspoon of the grease from the pan. Add the spinach to the pan and cook until wilted, 3 to 4 minutes. Season the spinach with a pinch of salt.
Crumble the sausage over the grits, then layer on the spinach, tomato halves, and cheese.
In a bowl whisk the eggs, remaining 2 tablespoons half-and-half, remaining 1⁄4 teaspoon salt, and pepper until combined. Pour over the layered ingredients.
Bake for about 30 minutes, until set. Let stand for 5 minutes before serving.
Note: Quick grits can be substituted to save time. Follow the directions on the box for cooking time.
Deviled Eggs with Old Bay Shrimp
YIELDS: 24 PREP TIME: 0 hours 15 mins TOTAL TIME: 0 hours 45 mins
24 rock or bay shrimp
1 c. white wine vinegar
12 hard-boiled eggs
1/2 c. mayonnaise
2 tbsp. dill pickle juice
1 tsp. Old Bay seasoning
1/2 tsp. salt
pinch Old Bay seasoning
24 sprig fresh dill
In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.
PREP TIME 5 MINUTES
COOK TIME 30 MINUTES
TOTAL TIME 35 MINUTES
2 tablespoons olive oil
1 tablespoon garlic, minced
1/3 cup chopped onion
1 green bell pepper, diced
1 teaspoon coriander
1 teaspoon cumin
2 teaspoons chili powder (OR paprika)
1 can (14.5oz) diced or roasted tomatoes
SUBSTITUTE: 2 Roma tomato, diced
1/2 can (7oz) tomato sauce, no-salt-added
pinch of sea salt & pepper
4 whole eggs
Fresh chopped parsley OR cilantro
Make it even better:
Toss in fresh spinach leaves while the sauce is simmering
Enjoy with whole wheat toast or roasted sweet potato cubes or slices
Set oven to 400F/204C.
Set a skillet on medium heat. Once hot, add olive oil, garlic, onion, bell pepper, coriander, cumin, and chili powder. Sauté for a few minutes until fragrant, about 3 to 5 minutes
Add diced tomatoes and tomato sauce. Reduce heat to medium, stir, and bring to a light simmer and cook for 3 to 5 minutes.
Make 4 holes in the skillet and crack an egg inside each hole.
Bake in the oven for 20 minutes or until the egg is cooked to your desired readiness.
Garnish with fresh chopped parsley and enjoy with whole-grain toast.
Crispy Prosciutto and Potato Egg Cups
YIELD: Makes 12
Cooking spray or oil, for coating the muffin tin
6 ounces thinly sliced prosciutto, preferable large slices
15 to 16 ounces frozen shredded hash brown potatoes, thawed overnight in the refrigerator
1 cup shredded Parmesan cheese (about 3 ounces)
1 tablespoon olive oil
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
12 large eggs
Thinly sliced chives or scallions, for serving (optional)
Arrange a rack in the middle of the oven and heat to 425°F. Generously coat the wells of a standard 12-well muffin tin with cooking spray or oil. Line the sides and bottom of each muffin well with prosciutto, cutting the slices as needed to fit, being sure to fully cover the bottom and sides, and leaving about 1/3-inch overhang on all sides. You can patch smaller pieces together by overlapping them just slightly if needed; set aside.
Place the hash browns, cheese, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl and stir to combine. Divide the mixture among the muffin wells, about scant 1/3 cup per well. Using your fingers and being careful not to displace the prosciutto, press the hash brown mixture very firmly into the bottom and up the sides of each muffin well, creating a nest. Bake until the tops of the nests are golden-brown, about 15 minutes.
Remove the pan from the oven (the nests may have shrunk a bit). Crack 1 egg into each nest and season with salt and pepper. Bake again until the egg whites are just set, about 10 minutes for runny yolks, and a few minutes longer for set yolks. Let the pan sit 3 minutes on a wire rack to cool (the eggs will continue to set).
Run a small, sharp knife around the perimeter of each well to loosen, then remove the egg cups with a small offset spatula. Sprinkle with the chives or scallions if using and serve immediately.
Make ahead: Place the hash browns in the refrigerator to thaw overnight. Line the muffin wells with prosciutto and refrigerate overnight.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat for 12 to 15 minutes in a 325°F oven or toaster oven.
Yotam Ottolenghi’s Cauliflower Cake
YIELD: Serves 4 to 6
1 small cauliflower, outer leaves removed, broken into 1 1/4-inch floret (about 4 cups)
2 teaspoons kosher salt, divided
1 medium red onion
5 tablespoons olive oil
1/2 teaspoon finely chopped fresh rosemary leaves
Melted unsalted butter, for brushing
1 tablespoon white sesame seeds
1 teaspoon nigella (also known as black caraway), cumin, or black sesame seeds
7 large eggs
1/2 cup fresh basil leaves, coarsely chopped
1 1/2 cups coarsely grated Parmesan or aged cheese
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon ground turmeric
Freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, prepare the cake.
Place the cauliflower florets and 1 teaspoon of the salt in a medium saucepan. Cover with water and simmer over medium-high heat until the florets are quite soft about 15 minutes. They should break when pressed with a spoon. Drain and set aside in a colander to dry.
Cut 4 round slices, each 1/4-inch, off one end of the onion and set aside. Dice the rest of the onion and place it in a small frying pan with the oil and rosemary. Cook over medium heat, stirring occasionally, until soft, about 10 minutes. Remove from the heat and set aside to cool. Meanwhile, line the base and sides of a 9 1/2-inch springform pan with parchment paper. Brush the sides with melted butter, then mix together the sesame and other seeds and toss them around the inside of the pan so that they stick to the sides.
Transfer the onion mixture to a large bowl. Add the eggs and basil and whisk well to combine. Add the cheese, flour, baking powder, turmeric, remaining 1 teaspoon salt, and plenty of pepper. Whisk until smooth. Add the cauliflower and stir gently, trying not to break up the florets.
Pour the cauliflower mixture into the pan, spreading it evenly, and arrange the reserved onion rings on top. Bake until golden brown and set, about 45 minutes. A knife inserted into the center of the cake should come out clean. Let cool at least 20 minutes before slicing and serving. It needs to be served just warm, rather than hot, or at room temperature.
Baking pan options: If you don’t have a springform pan, you can just use a regular 9-inch cake pan or even an 8-inch square pan, but still line with parchment paper first.
Indian Scrambled Eggs (Egg Bhurji)
YIELD: Serves 2
1 tablespoon neutral cooking oil, such as canola
1/2 teaspoon brown or yellow mustard seeds
1 medium yellow onion, diced finely
1 1/2 -inch piece ginger, peeled and finely chopped
1 small green bird’s eye chili, finely sliced
1 large tomato, chopped
1/8 teaspoon ground turmeric (optional)
4 large eggs, lightly beaten
Small handful fresh cilantro, to garnish
Salt and pepper, to taste
Heat the oil in a skillet and add the mustard seeds. When the seeds start to splutter, about 30 seconds, add the onion. Sauté for 3 to 4 minutes, until just beginning to soften.
Add the ginger and green chili to the onion. Sauté for about 30 seconds, then add the chopped tomato and turmeric (if using). Cook together for 2 to 3 minutes, until the tomato is just beginning to break down. Turn down the heat to medium-low.
Stir the eggs into this mixture. Cook, stirring occasionally, until creamy curds form, similar to scrambled eggs. Stir in the fresh cilantro.
Season to taste with salt and pepper and serve.
Egg Curry with Cherry Tomatoes
YIELD: Serves 4
8 large eggs
2 tablespoons neutral oil
1 small yellow onion, finely diced
1 clove garlic, crushed
1 (1/2-inch) piece ginger, grated
1/4 teaspoon ground turmeric
1/4 teaspoon garam masala
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1 pound cherry tomatoes, sliced in half
Salt, to taste
Small handful fresh cilantro, chopped, to garnish
Rice, to serve
Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat, cover, and let stand for 10 minutes to hard-boil. Transfer to a bowl of cold ice water to cool, then peel the eggs and slice them in half. Warm the oil in a heavy sauté pan over medium heat, and add the onion. Fry gently for 5 minutes, until softened, then add the garlic and ginger. Sauté for 30 seconds, until the garlic is fragrant.
Add the turmeric, garam masala, coriander, cumin, and cayenne pepper. Stir together for 2 minutes, then tip in the halved cherry tomatoes. Cook together, for about 7 minutes, until the tomatoes begin to wilt and release their juices. Season with salt to taste.
Gently lower the eggs into the cherry tomato sauce, and stir carefully. Garnish with fresh cilantro, and serve with rice.
French Onion Frittata
YIELD: Serves 6
2 tablespoons unsalted butter, divided
2 cups diced day-old bread
1 tablespoon olive oil
2 large yellow onions, thinly sliced
1 1/2 teaspoons kosher salt, divided
1 tablespoon balsamic vinegar
8 large eggs
1/4 cup whole or 2% milk
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 cup diced Gruyère cheese (2 ounces)
1 tablespoon finely chopped fresh chives
Arrange a rack in the middle of the oven and heat to 400°F.
Heat 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium heat until bubbling. Add the bread cubes to the pan, toss to coat with the butter, and arrange in a single layer. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total. Transfer the croutons to a bowl; set aside.
Reduce the heat to low. Add the oil, onions, and 1/2 teaspoon of the salt to the same skillet. Cook, stirring every 5 to 10 minutes and scraping any browned build-up from the bottom of the pan until the onions are soft and deeply browned, about 40 minutes total. Add the vinegar and scrape up the browned bits at the bottom of the pan.
Whisk together the eggs, milk, mustard, remaining 1 teaspoon salt, and pepper in a large bowl. Stir the remaining butter and croutons into the skillet, then spread in an even layer. Pour the egg mixture over the top. Tilt the pan to make sure the eggs settle evenly. Top with the cheese. Cook until the eggs at the edges of the skillet begin to set, 2 to 4 minutes.
Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven.
Cool in the pan for 5 minutes, top with chives, then slice into wedges and serve warm.
Make ahead: The croutons can be made up to 1 week in advance and stored in an airtight container at room temperature. The caramelized onions can be made up to 3 days in advance and stored in an airtight container in the refrigerator, or up to 3 months in advance and stored in the freezer.
Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.
Kimchi Fried Rice with Extra Greens
YIELD: Serves 2
2 tablespoons vegetable oil
1 cup Napa cabbage kimchi, drained and coarsely chopped
1 teaspoon gochujang
2 cups cold cooked white or brown rice
2 cups thinly sliced tender greens, such as baby bok choy, spinach, or Swiss chard
4 medium scallions, thinly sliced
1 to 2 teaspoons tamari or soy sauce
2 large eggs, lightly beaten
1/2 teaspoon Asian toasted sesame oil
Heat the vegetable oil in a wok or large frying pan over medium-high heat until shimmering. Add the kimchi and gochujang and stir-fry until hot and fragrant, 30 seconds to 1 minute. Add the rice and stir-fry until heated through, 1 to 2 minutes. Add the greens, scallions, and 1 teaspoon of the tamari or soy sauce, and stir-fry until greens are wilted. Taste and add more tamari or salt if needed.
Push the rice over to one half of the pan and pour the egg in the other half. Stir and scramble the egg into soft curds with a rubber spatula, then mix into the rice. Drizzle with the sesame oil and serve immediately.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Make ahead: This dish is best made with day-old rice that has been refrigerated.
Variations: Instead of vegetable oil, cook 1 or 2 pieces of bacon in the pan first, then use the bacon fat for stir-frying. Garnish the finished fried rice with the crumbled, cooked bacon. Instead of scrambling the eggs, poach or fry and serve on top of the rice instead. If you want to skip the sesame oil, sprinkle with crumbled, toasted nori and sesame seeds at the end instead.
Mushroom & basil omelet with smashed tomato
2 tomatoes, halved
3 medium eggs
1 tbsp snipped chive
300g chestnut mushroom, sliced
1 tsp unsalted butter
2 tbsp low-fat cream cheese
1 tbsp finely chopped basil leaves
Heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning occasionally to prevent burning. When the tomatoes are slightly scorched, remove from the grill, squashing them slightly to release the juices.
Break the eggs into a bowl and mix with a fork. Add a small splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare the mushrooms.
In a non-stick frying pan, heat the butter over medium heat until foaming. Add the mushrooms and cook for 5-8 mins until tender, stirring every few mins. Remove and set aside.
Briskly stir the egg mixture, then add to the hot pan (tilting it so that the mixture covers the entire base) and leave for 10 secs or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.
While the egg mixture is still slightly loose, spoon the mushroom mix onto one side of the omelet, and top with the cream cheese and basil leaves. Flip the other side of the omelet over to cover, if you like. Leave to cool for 1 min more, then cut in half and slide each half onto a plate. Serve immediately with the tomatoes on the side.
Spicy vegetable egg fried rice
200g basmati rice or 400g/14oz leftover cooked rice
1-2 red chilies, deseeded and grated or very finely chopped
3 garlic cloves, crushed
1 tbsp sunflower oil
2 large carrots, diced
200g Chinese cabbage, finely sliced
2 eggs, lightly beaten
3 spring onions, sliced
200g frozen peas
1 tbsp soy sauce, plus extra for serving, if you like
If making the rice from scratch, cook it following pack instructions, then drain. Mix the chilies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.
Heat oil in a wok or large frying pan on medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chili paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.
Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas, and soy and stir-fry everything together until the peas are hot.
Spicy Moroccan eggs
2 tsp rapeseed oil
1 large onion, halved and thinly sliced
3 garlic cloves, sliced
1 tbsp rose harissa
1 tsp ground coriander
150ml vegetable stock
400g can chickpea
2 x 400g cans cherry tomatoes
2 courgettes, finely diced
200g bag baby spinach
4 tbsp chopped coriander
4 large eggs
Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.
Tip the tomatoes and courgettes into the pan, and cook gently for 10 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.
Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.
Potato & paprika tortilla
3 tbsp olive oil
250g new potato ends trimmed, thickly sliced
1 small onion, halved and sliced
2 garlic cloves, chopped
½ tsp smoked paprika
½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
6 large eggs
Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion, and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.
Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over very low heat for 10 mins until set, except for the very top.
Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.
Veggie peanut noodles with coriander omelet ribbons
250g pack medium egg noodle
2 tsp sesame oil, plus a little extra for drizzling
1½ tbsp sunflower oil
3 carrots, cut into thin batons
2 garlic cloves, finely sliced
½ Chinese cabbage, roughly sliced
5 spring onions, thinly sliced on the diagonal
2 tbsp crunchy peanut butter
2 tbsp light soy sauce
1 tbsp sweet chili sauce
3 eggs, beaten
handful coriander, roughly chopped, plus a few sprigs to garnish
Cook the noodles following pack instructions. Drain, reserving 2 tbsp of the cooking water. Toss the noodles in a drizzle of sesame oil and set aside.
Meanwhile, heat half the sunflower oil in a wok. Add the carrots and stir-fry until tender. Tip in the garlic, cabbage, and half the spring onions, and stir-fry for 1-2 mins until the cabbage begins to wilt. Mix together the peanut butter, soy, sesame oil, chili sauce, and reserved cooking water, then add to the pan. Toss in the noodles and heat until warmed through.
Whisk the eggs, chopped coriander and some seasoning in a bowl. Heat the remaining sunflower oil in a non-stick frying pan. Tip in the eggs, stir once, then allow to set on one side. Turn over carefully, using a plate if you need to, and cook the other side until set and golden. Slide-out onto aboard. Cool for 1 min, then cut into strips. Scatter over the noodles, along with the remaining spring onions and a few coriander sprigs.