4 slices prosciutto, fat trimmed, halved
2 egg whites
1 whole egg
3 tablespoons nonfat plain Greek yogurt
1 tablespoon chopped black olives
1/2 teaspoon chopped fresh rosemary, plus more for garnish
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat oven to 400°F. Coat a mini muffin pan with cooking spray. Press 1 piece prosciutto into each of 8 cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, olives, rosemary, salt and pepper. Divide mixture among cups. Bake, uncovered, until quiches are cooked through, 10 to 12 minutes. Garnish with rosemary.
Per serving: 27 calories, 1.1 g fat, 0.3 g saturated, 0.4 g carbohydrates, 0 g fiber, 3.6 g protein
Notes: I didn't make the recipe the same way, I used Almond Breeze instead of yogurt and skipped the olives. Seems to me you are only limited by your immigration with this one. Line a tin with prosciutto and whip up your favorite egg mixture and you're done!
Makes 8 Servings
SELF
December 2009
Showing posts with label Eggs. Show all posts
Showing posts with label Eggs. Show all posts
Spaghetti Squash Crusted Quiche
1 medium spaghetti squash (2 pounds), cut in half lengthwise
¾ pound pork breakfast sausage
6 eggs, whisked
½ tablespoon dried parsley
½ tablespoon dried basil
salt and pepper, to taste
handful of sliced mushrooms
coconut oil, to grease pie plate
Preheat oven to 400 degrees.
Place spaghetti squash cut side down on a baking sheet. Bake squash for 20-25 minutes or until you can press on the outside of the squash and it gives a bit.
Once spaghetti squash is done cooking, remove from oven, scoop out the seeds and excess strings and let cool while you finish the rest of the quiche. Once spaghetti squash is cooled, use a fork to remove the threads.
Turn oven down to 350 degrees.
Place breakfast sausage in a medium pan over medium heat. Break up and cook until there is no pink left.
Remove from heat and drain any excess fat, if needed.
Whisk together eggs, parsley, basil, salt and pepper in a bowl.
Pull out a pie plate and grease thoroughly with coconut oil. Add all the spaghetti squash threads to the pie plate and press down into the plate and up onto the sides. Try to make it even throughout.
Pour the eggs into the plate, then add the crumbled sausage, on top with sliced mushrooms. Sprinkle with a bit more salt on top.
Place in oven to bake for 30-35 minutes at 350 degrees or until eggs are cooked through in the middle.
Let rest before cutting into it.
Serves 4-6
paleomg.com
¾ pound pork breakfast sausage
6 eggs, whisked
½ tablespoon dried parsley
½ tablespoon dried basil
salt and pepper, to taste
handful of sliced mushrooms
coconut oil, to grease pie plate
Preheat oven to 400 degrees.
Place spaghetti squash cut side down on a baking sheet. Bake squash for 20-25 minutes or until you can press on the outside of the squash and it gives a bit.
Once spaghetti squash is done cooking, remove from oven, scoop out the seeds and excess strings and let cool while you finish the rest of the quiche. Once spaghetti squash is cooled, use a fork to remove the threads.
Turn oven down to 350 degrees.
Place breakfast sausage in a medium pan over medium heat. Break up and cook until there is no pink left.
Remove from heat and drain any excess fat, if needed.
Whisk together eggs, parsley, basil, salt and pepper in a bowl.
Pull out a pie plate and grease thoroughly with coconut oil. Add all the spaghetti squash threads to the pie plate and press down into the plate and up onto the sides. Try to make it even throughout.
Pour the eggs into the plate, then add the crumbled sausage, on top with sliced mushrooms. Sprinkle with a bit more salt on top.
Place in oven to bake for 30-35 minutes at 350 degrees or until eggs are cooked through in the middle.
Let rest before cutting into it.
Serves 4-6
paleomg.com
Eggs in Purgatory
5 large eggs
2 cups mashed potatoes, chilled
1/3 cup all-purpose flour
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup marinara sauce, warmed
2 tablespoons freshly grated Parmesan
2 cups mashed potatoes, chilled
1/3 cup all-purpose flour
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup marinara sauce, warmed
2 tablespoons freshly grated Parmesan
Preheat the oven to 200 degrees F.
Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.
Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.
Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.
Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.
Notes: I make up a batch of mashed potatoes just to use for this.
foodnetwork.com
Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.
Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.
Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.
Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.
Notes: I make up a batch of mashed potatoes just to use for this.
foodnetwork.com
Giada De Laurentis
Mini Frittatas
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.
Makes 40
Foodnetwork.com
Recipe courtesy Giada De Laurentiis
Per piece (40): Calories: 22; Total Fat: 1.5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 0.5 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 44 milligrams; Sodium: 68 milligrams
Amish Breakfast Casserole Recipe
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Makes 12 Servings
tasteofhome.com
Scrambled Eggs Unscrambled
5 eggs
5 tablespoons milk
1 pat of butter
Kosher salt
Ground pepper
Chives or parsley to garnish
In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles.
Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula.
As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand.
As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley.
Remember: if they look done in the pan, they'll be over-done on the plate.
foodnetwork.com
Alton Brown
Skillet-Baked Eggs With Spinach, Yogurt, and Chili Oil
2/3 cup plain Greek-style yogurt
1 garlic clove, halved
Kosher salt
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons chopped leek (white and pale green parts only)
2 tablespoons chopped scallion (white and pale green parts only)
10 cups fresh spinach (not baby) about 10 oz
1 teaspoon fresh lemon juice
4 large eggs
¼ teaspoon kirmizi biber (Turkish chili powder), or ¼ tsp crushed red pepper flakes and a pinch of paprika
1 tablespoon chopped fresh oregano
Special equipment: one 10” ovenproof skillet or two 6” cast-iron skillets
Ingredient information: Kirmizi biber is available at kalustyans.com
Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
Preheat oven to 300. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium high; cook, turning frequently, until wilted, 4-5 minutes.
Transfer spinach mixture to 10” skillet, leaving any excel liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in enter of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks in tact. Bake until egg whites are set, 10-15 minutes.
Melt remaining 1 tablespoon butter ink a small sauce pan over medium low heat. Add kirmizi bibber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1-2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.
Serves 4
Bon Appétit January 2012
1 garlic clove, halved
Kosher salt
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons chopped leek (white and pale green parts only)
2 tablespoons chopped scallion (white and pale green parts only)
10 cups fresh spinach (not baby) about 10 oz
1 teaspoon fresh lemon juice
4 large eggs
¼ teaspoon kirmizi biber (Turkish chili powder), or ¼ tsp crushed red pepper flakes and a pinch of paprika
1 tablespoon chopped fresh oregano
Special equipment: one 10” ovenproof skillet or two 6” cast-iron skillets
Ingredient information: Kirmizi biber is available at kalustyans.com
Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
Preheat oven to 300. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium high; cook, turning frequently, until wilted, 4-5 minutes.
Transfer spinach mixture to 10” skillet, leaving any excel liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in enter of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks in tact. Bake until egg whites are set, 10-15 minutes.
Melt remaining 1 tablespoon butter ink a small sauce pan over medium low heat. Add kirmizi bibber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1-2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.
Serves 4
Bon Appétit January 2012
Parmesan Baked Eggs
2 tablespoons butter or margarine
1/4 cup grated parmesan cheese
4 eggs
salt, ground nutmeg, and freshly ground pepper
chopped Italian (flat leaf) parsley for garnish
Preheat oven to 325. Using about half of the butter, grease 4 shallow individual baking dishes about 5 inches in diameter. Coat each with a1 tablespoon of the cheese.
Break an egg into each dish. Sprinkle lightly with sale, nutmeg, and pepper. Dot with remaining butter.
Bake, uncovered, until eggs are set to your liking (12-15 minutes). Sprinkle with Italian parsley before serving.
Breakfasts & Brunches California Culinary Academy
Serves 4
Variations
Prosciutto Baked Eggs
Do not coat baking dishes with Parmesan cheese. Instead, cook 4 thin slices prosciutto or other ham in butter or margarine until lightly browned, and line each baking dish with a prosciutto slice. Pour in any butter from frying pan. Continue as in basic recipe with eggs, salt, nutmeg, and pepper. Then sprinkle each egg with 1 tablespoon grated Parmesan cheese instead of dotting with butter.
Topping Variations
After baking eggs, sprinkle with one or more of these toppings: thinly sliced green onions or snipped chives, red or green chili salsa, caviar, sour cream, crumbled crisp bacon, or grated Swiss or sharp Cheddar cheese.
1/4 cup grated parmesan cheese
4 eggs
salt, ground nutmeg, and freshly ground pepper
chopped Italian (flat leaf) parsley for garnish
Preheat oven to 325. Using about half of the butter, grease 4 shallow individual baking dishes about 5 inches in diameter. Coat each with a1 tablespoon of the cheese.
Break an egg into each dish. Sprinkle lightly with sale, nutmeg, and pepper. Dot with remaining butter.
Bake, uncovered, until eggs are set to your liking (12-15 minutes). Sprinkle with Italian parsley before serving.
Breakfasts & Brunches California Culinary Academy
Serves 4
Variations
Prosciutto Baked Eggs
Do not coat baking dishes with Parmesan cheese. Instead, cook 4 thin slices prosciutto or other ham in butter or margarine until lightly browned, and line each baking dish with a prosciutto slice. Pour in any butter from frying pan. Continue as in basic recipe with eggs, salt, nutmeg, and pepper. Then sprinkle each egg with 1 tablespoon grated Parmesan cheese instead of dotting with butter.
Topping Variations
After baking eggs, sprinkle with one or more of these toppings: thinly sliced green onions or snipped chives, red or green chili salsa, caviar, sour cream, crumbled crisp bacon, or grated Swiss or sharp Cheddar cheese.
Scrambled Eggs in a Crisp Crust
8 extra large eggs
2 tablespoons water
1/2 teaspoon salt
pinch of ground nutmeg
pinch of white pepper
1/4 pound thinly sliced Westphalian ham or prosciutto, julienned
6 tablespoons butter or margarine
Snipped chives or chopped parsley for garnish
Crisp Wheat Pastry
3/4 cup all purpose flour
2/3 cup graham or whole wheat flour
1/2 teaspoon salt
1/8 teaspoon sugar
1/4 cup cold butter or margarine
2 tablespoons lard
2 tablespoons grated parmesan cheese
1 teaspoon lemon juice
1 to 1 1/2 tablespoons cold water
Preheat oven to 450. Mix flours, salt, and sugar. Cut in butter, lard and cheese until crumbly. Gradually mix in lemon juice and cold water until mixture clings together.
Press dough into a flattened ball. Roll out on a floured board or pastry cloth to fit in a 9 inch pie pan. Fit into pie pan; trim and flute edge. Pierce all over with a fork to prevent pastry from bubbling. Bake until lightly browned (10-12 minutes).
If pastry is baked ahead of time, reheat in a 350 oven until heated through (6-8 minutes).
Filling
In a large bowl beat eggs with water, salt, nutmeg, and white pepper until well combined.
In a small frying pan cook ham strips in 2 tablespoons of the butter until lightly browned; keep warm.
Melt 3 tablespoons of the remaining butter in a large frying pan over low heat. Add egg mixture all at once. Cook, stirring lightly as eggs begin to thicken, until eggs are cream. Cut remaining 1 tablespoon butter into bits and add to the eggs, stirring until softly set.
Spoon scrambled eggs into hot pastry. Scatter ham strips evenly over eggs, sprinkle lightly with chives, and serve at once.
Breakfasts & Brunches – California Culinary Academy
Serves 4-6
2 tablespoons water
1/2 teaspoon salt
pinch of ground nutmeg
pinch of white pepper
1/4 pound thinly sliced Westphalian ham or prosciutto, julienned
6 tablespoons butter or margarine
Snipped chives or chopped parsley for garnish
Crisp Wheat Pastry
3/4 cup all purpose flour
2/3 cup graham or whole wheat flour
1/2 teaspoon salt
1/8 teaspoon sugar
1/4 cup cold butter or margarine
2 tablespoons lard
2 tablespoons grated parmesan cheese
1 teaspoon lemon juice
1 to 1 1/2 tablespoons cold water
Preheat oven to 450. Mix flours, salt, and sugar. Cut in butter, lard and cheese until crumbly. Gradually mix in lemon juice and cold water until mixture clings together.
Press dough into a flattened ball. Roll out on a floured board or pastry cloth to fit in a 9 inch pie pan. Fit into pie pan; trim and flute edge. Pierce all over with a fork to prevent pastry from bubbling. Bake until lightly browned (10-12 minutes).
If pastry is baked ahead of time, reheat in a 350 oven until heated through (6-8 minutes).
Filling
In a large bowl beat eggs with water, salt, nutmeg, and white pepper until well combined.
In a small frying pan cook ham strips in 2 tablespoons of the butter until lightly browned; keep warm.
Melt 3 tablespoons of the remaining butter in a large frying pan over low heat. Add egg mixture all at once. Cook, stirring lightly as eggs begin to thicken, until eggs are cream. Cut remaining 1 tablespoon butter into bits and add to the eggs, stirring until softly set.
Spoon scrambled eggs into hot pastry. Scatter ham strips evenly over eggs, sprinkle lightly with chives, and serve at once.
Breakfasts & Brunches – California Culinary Academy
Serves 4-6
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