Egg Recipes

Chicken Strata A La King

 Thrifty Cottage Casserole

 Take-Along Breakfast Special

  Stuffed Peppers with Egg and Cheese

 Chessy Scotch Eggs

 Mock Chicken

 Huevos Rancheros

 Eggs Flamenco

 Berry Souffle Omelette

Ham and Vegetable Timballo

1/2 cup chopped sweet red pepper
1 teaspoon instant minced onion
2 tablespoons water
1 package (10 oz.) frozen peas
1 can (5 oz.) chunk chicken
1 can (4 oz.) sliced mushrooms, drained
1 1/2 teaspoons poultry seasoning
4 cups day-old bread cubes (6 to 8 Slices)
6 eggs
1 1/2 cups skim or low-fat (1%) milk

Method

In medium saucepan, stir together pepper, onion and water. Cover. Cook over medium heat, stirring occasionally until softened, about 6 to 7 minutes. Add peas. Cover. Cook, stirring occasionally to break peas apart, until mixture is heated throughout. Stir in chicken, mushrooms and seasoning. In large bowl, stir together vegetables and bread cubes. Spoon into lightly greased 8 x 8 x 2-inch baking dish. In large bowl, beat together eggs and milk until well blended. Pour over bread. Cover with foil. Refrigerate several hours or overnight OR bake immediately in preheated 350° F oven 30 minutes. Uncover. Continue baking until golden brown and knife inserted near center comes out clean, about 30 to 40 minutes more.

6 eggs
1 cup (8 oz.) low-fat (2%) cottage cheese
 2 tablespoons instant minced onion
1/2 teaspoon ground nutmeg
1/4 teaspoon salt, optional
1 package (10 oz.) frozen chopped spinach, cooked, drained and pressed
1 package (8 oz.) egg noodles, cooked and drained
Cooking spray

Method

In large bowl, beat together eggs, cheese, onion, nutmeg and salt, if desired, until well blended. Gently stir in spinach and noodles. Evenly coat 11 x 7 x 1 1/2-inch baking dish with spray. Spread noodle mixture in dish. Cover with aluminum foil. Bake in preheated 350° F oven until knife inserted near center comes out clean, about 35 to 45 minutes.

Ham and Vegetable Timballo

1 pound zucchini, sliced (about 4 medium)
1 package (10 oz.) frozen chopped spinach
1/2 pound fresh mushrooms, sliced
1 clove garlic, minced
 6 eggs
 1 cup (8 oz.) low-fat (1%) cottage cheese
 1 teaspoon dill weed
 1/4 teaspoon pepper
 4 ounces cooked lean ham or turkey ham, diced
  1/2 cup (2 oz.) shredded Monterey Jack cheese

Method

 In large skillet over high heat, cover and cook zucchini, spinach, mushrooms, and garlic, until spinach starts
to thaw, about 3 or 4 minutes. With fork, break spinach apart. Uncover and cook, stirring occasionally, until zucchini is crisp-tender, about 5 to 6 minutes. Drain well. In large bowl, beat together eggs, cottage cheese, and seasonings until well blended. Stir in ham and cooked vegetables.
    Lightly spray 12 x 7 1/2 x 2-inch baking dish. Pour in egg mixture. Sprinkle with shredded cheese. Bake in preheated 350ºF oven until knife inserted near center comes out clean, about 25 to 35 minutes. Let stand 5 minutes before serving.

 4 hard-cooked eggs*, chopped
 1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese
 2 1/2 tablespoons bacon and tomato flavored French dressing
 2 to 4 toasted waffles, English muffin halves or bread slices
 Thin tomato wedges, optional
 Parsley sprigs, optional

Method

      In small bowl, stir together eggs, cheese and dressing until well blended. Cover and chill to blend flavors. Spread 1/2 of the mixture on each of 2 waffles. In oven or toaster oven, broil 6 inches from heat, until warm, about 3 minutes, if desired. Garnish with tomato wedges and parsley if desired. Top with additional waffles, if desired.
   To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.

Method

Bake peel and seed the peppers. Mix the crumbled cheese with 4 beaten eggs. Stuff the pepper swith the mixture, roll in breadcrumbs and beaten eggs and fry in hot oil. Serve sprinkled with finely chopped parsley.

Chessy Scotch Eggs

1 lb potatoes cooked and mashed
4 ozs Cheddar cheese, grated
salt and pepper
4 hard boiled eggs, shelled
1 egg , beaten
2 ozs dry breadcrumbs
vegetable oil for deep Frying

Method

Beat the mashed potatoes and cheese until smooth, then season with salt and pepper.Divide the mixture into 4 portions and mould a portion around each hardboiled egg, using floured hands. Dip the coated eggs in beaten egg and coat with breadcrumbs.Heat oil in a deep fryer to 375F or until a bread cube browns in 40 seconds. Fry the eggs for about 5 minutes,or until golden brown and crisp. Drain on paper towel. Eat hot or cold

1 small onion chopped
1 tablespoon butter
1 tomato
1 egg
salt and pepper
pinch herbs

Method

Cook onion very slowly in butter.Add tomato, bring to boil then break in egg, salt, pepper, herbs, keep stirring
to prevent burning.
Enjoy when done

17 oz can refried beans
1-1/4 cups enchilada sauce
oil for frying
4 corn tortillas
4 eggs
1-1/4 cups grated Monterey Jack or Cheddar cheese
salt and freshly ground black pepper

Method

Heat the refried beans and enchilada sauce in seperate saucepans. Cover both pans and set them aside until needed. Preheat the oven to 225F. Pour a 1/4 inch in depth of oil into a small non-stick frying pan and heat.Add the tortillas, one at a time, to the oil and fry them for about 30 seconds on each side until they are just crisp. Drain the tortillas on kitchen paper, and keep them warm in the oven. Discard the oil used for frying. Let the frying pan cool slightly, then wipe it with kitchen paper to remove all but a film of oil and fry 2 of the eggs until the whites are just set. Season with salt and freshly ground pepper, then transfer them to the oven. Cook the remaining eggs the same way. To Serve, place a tortilla on each of four plates. Spread a layer of refried beans over each tortilla, then top with an egg. Spoon over the warm enchilada sauce, sprinkle with the cheese and serve.

Eggs Flamenco

2 red peppers
1 green pepper
2 tbsp olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
5-6 tomatoes, peeled and chopped
1/2 cup pureed canned tomatoes or tomato juice
a good pinch of dried basil
4 eggs
3 tbsp single cream
pinch cayenne pepper (optional)
salt and freshly ground black pepper
French or Spanish bread to serve
 

Method

Preheat the oven to 180C/350F. Seed and thinly slice the peppers. Heat the oil in a large frying pan and fry the onion and garlic gently for about 5 minutes, stirring until softened. Add the peppers to the pan and fry for 10 minutes. Stir in the tomatoes and puree or juice, the basil and seasoning. Cook gently for a further 10 minutes until the peppers are soft. Spoon the mixture into 4 ovenproof dishes. Make a hollow in the centre and break an egg into each. Spoon 2 tsp cream over the yolk of each egg and sprinkle with a little black pepper or cayenne, as preferred. Bake for 12-15 minutes until the white of the egg is lightly set. Serve at once with chunks of warm, crusty French or Spanish bread.

4 eggs, separated
finely grated rind of 1 lemon
2 tsp granulated sugar
drop of vanilla essence
1 tbsp single cream
2 tbsp butter
4 tbsp mixed berry conserve, warmed
powdered sugar for dusting
2 tbsp flaked almonds and fresh mince mint sprigs to decorate.

Method

In a bowl, beat the egg yolks, lemon rind, sugar, vanilla essence and cream until pale and slightly thickened. Set aside. Whisk the egg whites until holding stiff peaks. Mix 2 tbsp of the whites into the egg yolk mixture,
then fold in the remainder. Melt half the butter in a frying pan and use the egg mixture to make 2 omelettes. Spoon half the warmed conserve over each one, fold in half and slide on to warmed plates. Sprinkle with powdered sugar and almonds and decorate with mint. Cut each omelette in half and share between 2 people.