Best Egg Recipes
One of my favorite breakfast places in college served an amazing skillet dish that I recreate at home from time to time. I vary the amounts of each ingredient depending on my mood, so I'll just list them out and let you decide how much (or little) of each to use:
Sausage links cut into small pieces
Hash brown potatoes
1-2 slices of American cheese
1-2 eggs served sunny-side up
I layer everything into the dish basically in the order that it's listed. I put the cheese between the hash browns and the eggs so that it melts nicely, and I use the shoe-string version of hash browns rather than the chunky ones because I love the way the egg yolk seeps into them after it's pierced.
Baked eggs are a fun variation. Serve with a nice crusty toast. You can also change up the vegetables and cheeses, perhaps adding tomatoes if you like, or replacing the parm with chedder or gruyere. Oh, and you can do more eggs if you need.
10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large eggs
2 tablespoons finely grated parmesan
Put oven rack in upper third of oven and preheat oven to 450°F.
Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.
We really like stratas, which is more of a concept than a recipe:
Grease 9X13 pan
1 loaf slightly stale good quality bread cubed (sourdough, French, ciabatta), not Wonder bread
1 1/2 - 2 cups milk (whole, 1/2 & 1/2, cream), skim will be watery
Seasonings (s&p, freshly grated nutmeg), herbs to complement filling chosen
Options: 2 cups grated cheese of your choice, 2 cups sauteed veggies of your choice(mushrooms, peppers, spinach, shallots, onions, zuchinni, squash, leeks, eggplant, tomatoes - well drained), 2 cups cooked meat (crumbled breakfast sausage, chorizo, Italian sausage, bacon, ham)
Layer bottom of cassrole dish with cubed bread, then layer of meat, cheese, veggies. Repeat until you have used all ingredients. Beat eggs & milk, add seasoning, pour over casserole, poking to ensure all ingredients are covered. Sprinkle top of casserole with additional cheese. Cover and refrigerate for up to 12 hours. Bake in preheated 375 oven for 45-60 min removing cover for last 15-20 minutes to brown top. The variations of this are endless and great for weekend brunch as it serves 8.
Legend has it that Antoine Alciatore (1824-1877) created this dish especially for French playwright Victorien Sardou (1831-1908) on the occasion of a dinner he hosted for the playwright. During the 19th century, Sardou produced light comedies, satiric tragedies, and historical dramas such as La Tosca. Sardou is considered one of the greatest figures of the Art Nouveau culture and his plays were popular in America.
• 3 cups creamed spinach
• 6 large (or 12 small) artichoke bottoms
• 12 poached eggs
• 3 cups Hollandaise sauce
1. Put ½ cup warm creamed spinach on each warmed plate.
2. Place 1 or 2 warm artichoke bottoms on the bed of spinach, then set 2 poached eggs on the artichoke bottoms.
3. Cover each portion with ½ cup hollandaise sauce.
Note: Prepare the creamed spinach ahead of time. Use fresh or frozen artichoke bottoms (fresh is always preferable), but make sure they're the best quality. Warm them up and set the pan in a 175 º oven; do the same with the creamed spinach. Prepare the hollandaise sauce and set the container in warm water while you poach the eggs. Assemble on warmed plates.
Creamed Spinach Ruth’s Chris
As served at Ruth's Chris Steak House in New Orleans.
• 2 (10 oz.) packages fresh spinach
• 2 Tablespoons butter or margarine
• 1½ teaspoons flour
• ¾ cup milk
• 4 drops Tabasco®
• ½ teaspoon salt
• ⅛ teaspoon white pepper
1. Pick the stems off the spinach, and wash.
2. Put the dripping-wet spinach into black cast iron pot over medium-low
3. Cover the pot and cook until the spinach has completely wilted.
4. Remove the spinach and chop.
5. In the same saucepan you used for the spinach, melt the butter and
add the flour.
6. Stir in flour until creamed together.
7. Heat the milk until steaming in a microwave oven.
8. Stir in milk a little at a time.
9. Constantly stir with a whisk.
10. Add the salt, pepper and Tabasco ®.
11. Cook over low heat until the sauce becomes thick and smooth, then remove from heat
12. Stir in chopped spinach until completely blended.
Spreyerer, no nutmeg or chopped shallots (onions) in the creamed spinach?? Have been making this dish for 25 years and IMHO, the nutmeg & onions are what sets it above all other recipes. The addition of Tabasco does sound intriguing, will have to try that next time I serve creamed spinach. This is one of DH's favorites veggies and a requirement for rib eye/porterhouse steak or prime rib at our house. Haved also added 2-3 T grated Parmesan once in a while to make it richer.
I frequently had a Persian dish called 'kuku' at a friend's house while in college. I don't have a recipe but it consists of eggs and lots (I mean lots!) of chopped herbs. It was also served as part of a traditonal Persian New Years dinner consisting of kuku, rice with herbs and some sort of fish (i think it was whitefish, but I can't remember).
I just posted this recipe for another CHer as a Passover appetizer.
Basically, this is egg salad forced into a mold and topped with black, red or golden caviar (depending on your budget). Makes 4 cups, 1 quart mold. You could also turn these into individual barquette or other molds.
Spray or oil 1 quart mold
12 eggs, hard boiled, cooled, peeled
salt & pepper to taste
3 T finely chopped green onion or shallot
2 T chopped chives
2 T dijon mustard (some may object here, but we eat mustard on Passover)
1/3 cup mayo (can use light)
1 T dried dill weed
1/4 up finely chopped celery
1 small jar caviar of your choice (for garnish)
Depending on how you like consistency of egg salad, chop eggs, I use food processor. Finely chop and add vegetables, add mayo, mustard, remaining seasonings. You want a stiff, but not dry consistency, otherwise won't mold well. Pack into mold, refrigerate at least 8 hours or overnight. I use fluted mold and turn out just before serving onto lettuce lined platter, decorate with olive salad. Spoon caviar over mold in decorative manner. I usually serve with Tam Tam crackers.