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Egg-intensive brunch dish needed

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Nyleve Mar 23, 2011 12:09 PM

It's spring - at least according to my chickens, anyway - and I am drowning in eggs. They're lovely, multicoloured and I have dozens of then in my fridge. In the past 24 hours I've sold 6 dozen to friends and I still have at least 6 dozen left. So I'm looking for an interesting, delicious brunch dish for Sunday that uses as many eggs as possible. Here are my criteria:
1 - No quiche or frittata (kinda boring, to me anyway)
2 - Must be portable - brunch is at someone else's house.
3 - Must be extremely delicious - all cuisines considered.
4 - No strata either. I've done that too many times.
5 - Brunch is a large potluck affair so dish should serve 10 to 15 people (or more).
6 - Exotic is good, as long as it isn't too insanely labour-intensive or require too much last-minute assembly.
Thanks for any and all suggestions. I'm open to all kinds of possibilities.

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  1. monavano RE: Nyleve Mar 23, 2011 12:32 PM

    Eggs Benedict (or some variation) if you're comfortable making them ahead and reheating a la minute.
    Fancy up some deviled eggs with caviar or smoked fish

    1. g
      Gail RE: Nyleve Mar 23, 2011 12:37 PM

      If you're not in charge of a main dish, just part of the pot luck, why not deviled eggs? Here are some recipes so you can vary the fillings. Try horseradish, crab...it's endless.

      http://www.deviledegg.org

      1. p
        pamd RE: Nyleve Mar 23, 2011 12:38 PM

        Whenever I make this casserole, the dish is scraped clean by the guests!

        10 slices Cheddar or American cheese torn in small pieces
        2 (10oz) pkgs frozen chopped spinach, thawed/drained
        2 cups cottage cheese
        5 eggs, lightly beaten
        1/3 cup AP flour
        salt/pepper to taste

        Preheat oven to 350 degrees, grease 9x13 baking dish
        Reserve small amount of cheese for top.
        Combine remaining cheese with rest of ingredients in bowl and mix well.
        Pour in dish & sprinkle with reserved cheese. Bake 45-60 min, until bubbly.

        1. b
          birdmonkey RE: Nyleve Mar 23, 2011 12:42 PM

          How about a Spanish Tortilla. Here is a pretty good recipe. They are flexible so you can puts lots of good stuff in them.

          http://www.finecooking.com/recipes/sp...

          1. s
            sancan RE: Nyleve Mar 23, 2011 01:15 PM

            There are some really good Indian curried egg recipes, and an Indian rice and egg dish which a friend used to make - cannot remember the name. Maybe somebody else remembers? That dish also reminds me of one Mario Batali does, Uova in Brodetto, poached eggs in sauce. I'll bet you could use soft boiled eggs in lieu of the poached ones, and just slide them into the sauce, as I think Indian curried egg dishes do. A crock pot would easily accomodate this, with the bread served on the side. Crock pot would work for the Indian dishes, too.

            1 Reply
            1. re: sancan
              chefj RE: sancan Mar 23, 2011 03:27 PM

              Also Indonesian cuisine has a lot of egg curries and other eggecntric dishes.
              Any sort of souffle that you don't mind eating fallen, Spinach for example or a rolled one.
              Spanikopita filling can be made with a lot of eggs in it as well.

            2. m
              Madrid RE: Nyleve Mar 23, 2011 01:57 PM

              lucky you! I second the spanish tortilla idea...it's wonderful at room temp and you can add in sausage, ham, roasted red peppers, spinach, etc. Also search for persian kuku...an egg dish with lots of chopped fresh herbs. I just mentioned the same dish on the thread about too many fresh herbs..

              1. r
                rjlebed RE: Nyleve Mar 23, 2011 03:33 PM

                Blueberry Stuffed French Toast from Gourmet Magazine years ago! Calls for a dozen eggs but I actually use a few more and make it in a LARGE glass casserole dish......Here is the link:

                http://www.labellecuisine.com/archive...

                1 Reply
                1. re: rjlebed
                  JerryMe RE: rjlebed Mar 23, 2011 04:33 PM

                  Great site RJ!

                2. pinehurst RE: Nyleve Mar 23, 2011 03:37 PM

                  Please excuse the intrusion, but rethink frittata. With perfectly cooked asparagus in it, it can be a simple and delicious work of art. You might also want to think about custards (again, simple, but no need to be boring if you use vanilla beans or other great ingredients). Similarly, you can make a kugel (sweet or savory).

                  1 Reply
                  1. re: pinehurst
                    m
                    Madrid RE: pinehurst Mar 23, 2011 03:54 PM

                    hey, this reminds me of a custard,,,,spoonbread (eggs with milk and cornmeal) recipe I tried years ago....roast poblano chiles and peel, or use canned roasted long chiles, stuff each with a finger of cheese, and put the stuffed peppers in the batter to bake. Use care in serving to be sure each guest gets a stuffed chile.

                  2. mamachef RE: Nyleve Mar 23, 2011 03:46 PM

                    An egg Florentine casserole is a good tasting change from the usual usual. Hardboil 2 eggs per person (so 20 to serve 10 people); shell, cool, and set aside.
                    Saute 4 pkgs. whole-leaf frozen spinach in large saucepan with 2 small minced cloved garlic. Squeeze as much water as possible out of spinach; season with salt and pepper. It's really important that the spinach be bone dry, though. If you prefer to steam bagged baby spinach, it will take 3-4 bags; saute it, and again get rid of as much water as possible.
                    Prepare 3 c. medium white sauce, prepared with part chicken broth. Add 1 heaping cupful of cubed Taleggio cheese, and stir until melted. Season with salt and pepper. Heat oven to 350.
                    Layer spinach in 9 by 13 greased baking dish. Slice eggs and lay them, overlapping, on top. Pour cheese sauce over, and sprinkle with a handful of shredded parmigiana. Bake 20-30 minutes, until bubbly.

                    2 Replies
                    1. re: mamachef
                      b
                      birdmonkey RE: mamachef Mar 23, 2011 04:22 PM

                      Yummy! I know whatbi am going to make for dinner this Friday!

                      1. re: birdmonkey
                        mamachef RE: birdmonkey Mar 23, 2011 05:51 PM

                        These are awesome with olive oil and chopped garlic lightly poured over drained best quality tomatoes and roasted in a preheated 400 oven for 30 minutes, spread on bruschetta or spoonfuls put on roasted small potatoes as a side dish. And a fruit salad, maybe Winter citrus, would cut the richness.

                    2. n
                      Nyleve RE: Nyleve Mar 24, 2011 08:16 AM

                      Thanks for all the ideas. I'm still undecided. Frittata is definitely out - I know it's delicious but there's always at least a couple of them at every potluck brunch so I'm a bit tired of them, no matter what's in them. Same goes for quiche. Last time I made a delicious Spanish tortilla with chorizo (from The Spanish Table - a stupendous book) which was excellent, so I'd prefer not to repeat. I have a friend who prides herself on her devilled eggs - don't want to appear to be out-devilling her. This is starting to sound stupid, I know.

                      Egg curry...maybe. Or that layered hard boiled egg thing could work. I'm especially considering the baked blueberry French toast - it's maple syrup season here and I still have some frozen blueberries from last summer. Also considering some kind of souffle - maybe construct it at home and bake it at brunch house. Another possibility is shakshuka - a Middle Eastern version of huevos rancheros. Good grief.

                      1 Reply
                      1. re: Nyleve
                        r
                        rjlebed RE: Nyleve Mar 24, 2011 09:30 AM

                        If you do the blueberry french toast I suggest that you do it with either Challah or cinnamon bread. It just adds to the yumminess!

                      2. JungMann RE: Nyleve Mar 24, 2011 08:48 AM

                        Poached eggs in garlic yogurt with brown butter (aka cilbir) or soft-boiled eggs wrapped in sausage would be my two picks.

                        2 Replies
                        1. re: JungMann
                          biondanonima RE: JungMann Mar 24, 2011 10:45 AM

                          JungMann is onto something - Scotch eggs! Hardboiled eggs covered in sausage and deep-fried until the sausage is cooked. YUM.

                          1. re: biondanonima
                            JungMann RE: biondanonima Mar 25, 2011 07:44 AM

                            Hardboiled is traditional, but soft yolks make it a lot more decadent.

                        2. chefematician RE: Nyleve Mar 24, 2011 09:22 AM

                          What about a bread pudding? They can be sweet or savory depending on your mood and they will require a lot of eggs.

                          5 Replies
                          1. re: chefematician
                            biondanonima RE: chefematician Mar 24, 2011 10:44 AM

                            I was just thinking of this - there is a leek bread pudding recipe in Ad Hoc at Home that I am dying to try. Or this one with mushrooms from epicurious: http://www.epicurious.com/recipes/foo...

                            1. re: biondanonima
                              blue room RE: biondanonima Mar 24, 2011 12:04 PM

                              Yes, onion bread pudding is wonderful!

                              1. re: biondanonima
                                chefematician RE: biondanonima Mar 24, 2011 04:44 PM

                                I too have my eye on Keller's leek bread pudding recipe. Every time I open that book I think about making it.

                                1. re: chefematician
                                  blue room RE: chefematician Mar 25, 2011 09:02 AM

                                  The only one I've tried is simpler, from Lee Bailey's "Good Parties" (sort of a Martha Stewart of his time).
                                  He says "...a nice mild flavor to complement the meat (veal shanks)...shouldn't be made so far in advance that it will have to sit long, as it gets watery around the edges--which doesn't affect its flavor, just its appearance."

                                  6 tablespoons (3/4 stick) unsalted butter
                                  3 cups coarsely chopped onion
                                  4 cups milk
                                  5 eggs, beaten lightly
                                  2 teaspoons Worcestershire Sauce
                                  1 1/2 teaspoons salt -- adjust if you used *salted* butter
                                  1/2 teaspoon black pepper
                                  Several dashes Tabasco sauce -- to taste of course
                                  4 thin slices white bread, crusts trimmed and cut into quarters -- I use more, usually

                                  Preheat to 325F --
                                  melt half of the butter, cook onion in it slowly for about 10 minutes -- don't brown it, you want translucent and limp. Mix everything else, butter too, except bread. Put cooked onion into a buttered casserole (2 quart) and pour the egg mixture on top. Stir lightly just to mingle and top with bread--use small cut pieces to fill in so top is covered nicely.
                                  Bake 45 minutes to 1 hour -- it's done when a knife inserted in the center comes out clean. Let it sit 4 to 5 minutes before serving. Note: he cooks this in a casserole sitting in a pan of hot water. I never bother to do this, and I've used many shapes and sizes, ramekins, 9x9 square, etc. pans. I don't take the crusts off the bread, either. His is elegant and delicate, but a more rustic preperation comes out same Delicious flavor.

                                  1. re: blue room
                                    chefematician RE: blue room Mar 26, 2011 02:17 PM

                                    Thanks for the recipe! This looks great!

                            2. blue room RE: Nyleve Mar 24, 2011 11:59 AM

                              You could make a big Pavlova, and freeze the yolks for yourself.
                              There are alcoholic drinks that call for eggs ("flips"?) -- or maybe a pitcher or two of boozy smoothies, or egg nog?

                              Sliced hard cooked eggs could garnish ramekins, or any casserole, rather than be the main ingredient.
                              No cooking-- make up individual baskets all spring-like and pretty as the centerpiece and give the fresh eggs away!
                              Or http://www.saveur.com/article/Recipes...
                              If you can do souffle, as you said, consider a salmon souffle.

                              1. c
                                Cathy RE: Nyleve Mar 24, 2011 12:09 PM

                                Finnish Oven Pancake

                                •9x13 pan.. Put a stick of butter in it, put into oven and turn heat on to 425°. Let butter melt and start mixing:
                                5 large eggs (7 or 8 small)

                                1 Tbs sugar

                                1/2 tsp salt

                                2 1/2 C milk

                                1 half pint container of cottage cheese

                                1 C all purpose flour

                                1 Tsp baking POWDER

                                Pour mix into the buttered hot pan. Bake at 425­° for 25 minutes. When you take it out of the oven, it will be puffy. It will then collapse.

                                Serve with good maple syrup. It is good hot, warm or cold.

                                1. Emme RE: Nyleve Mar 24, 2011 02:36 PM

                                  as suggested deviled eggs, BUT use your eggs to make your own Mayonnaise!

                                  then, make some lemon curd and scones to bring along.

                                  i know these two aren't one dish, but you'll get those eggs used.

                                  or if you want to go sweet, as in a coffee cake, there's a swedish egg cake...

                                  2 cups milk
                                  1 1/3 cups flour
                                  1/2 teaspoon salt
                                  10 eggs
                                  3 tablespoons butter melted

                                  preheat oven to 375. mix flour and salt, then mix with 2 cups milk. mix the eggs with the other 2 cup of milk. then combine the two mixtures beating until combined. pour melted butter into 9x 13 pan, then pour in batter. bake for 18-22 min until golden and crumb almost dry. serve with a berry sauce (berries, sugar, water, dash of cornstarch) or fresh berries/fruit.

                                  1. s
                                    SandyCat RE: Nyleve Mar 24, 2011 03:09 PM

                                    In a similar thought to poached eggs in yogurt... What about eggs shakshuka?

                                    1 Reply
                                    1. re: SandyCat
                                      n
                                      Nyleve RE: SandyCat Mar 24, 2011 04:27 PM

                                      It's on my list!

                                    2. mcel215 RE: Nyleve Mar 24, 2011 03:15 PM

                                      Run, don't walk over to Smitten Kitchen's website. Make her Spinach, Gruyere Strata and people will adore you. I have made this many times for over 2 years and I always gets amazing feedback. It's the best strata I have made thusfar. And if you are looking for one that has meat in it, then I have another that I serve as well. It's a Ham and Chese strata that is made in a spring form pan. Talk about gorgeous presentation........ and that one comes in second in my book.
                                      If you would like me to post the Ham & Cheese Strata recipe, I will.

                                      3 Replies
                                      1. re: mcel215
                                        hohokam RE: mcel215 Mar 24, 2011 03:22 PM

                                        OP specified under point 4 "no strata".

                                        Though, I agree that the Smitten Kitchen recipe is a good recipe which can serve as a jumping off point for many variants. I recently used it as a guide when putting together a broccoli rabe, Piave, and sausage strata that I was sad to see the end of.

                                        1. re: hohokam
                                          n
                                          Nyleve RE: hohokam Mar 24, 2011 04:28 PM

                                          Yeah - no strata. I host a big open house brunch every New Years Day and always make several large stratas. I'm trying to keep away from them for these monthly brunches (with the same people, more or less).

                                          1. re: hohokam
                                            mcel215 RE: hohokam Mar 24, 2011 05:06 PM

                                            I guess I didn't read the OP's points well. :)

                                            It sure is a great recipe.

                                            I made it with TJ's Chocolate Croissants (easy peasy), Bittman's Citrus Salad and served Prosecco Mimosas. All raves, for very little work.

                                        2. chowser RE: Nyleve Mar 24, 2011 04:59 PM

                                          I think of baked french toast and bread pudding as versions of stratas (or should I say strate?). I've made biscuits and gravy and dropped eggs (out of the shell) into the gravy as it heats. You get perfect "poached" eggs if you watch it carefully and nothing beats the runny yolks on the biscuits. When the sausage gravy is almost done, I drop each egg individually into it, cover and put in the oven on low. Fresh eggs--I'd do something where the egg stands out.

                                          1 Reply
                                          1. re: chowser
                                            chowser RE: chowser Mar 24, 2011 05:01 PM

                                            I just noticed where you said it had to be portable. I'll bet it would work well in a crockpot, too. For the most part, eggs, as they are, are hard to transport but I wouldn't pass by your hard boiled, home grown eggs. I'll bet that would be wonderful.

                                          2. aching RE: Nyleve Mar 25, 2011 01:54 PM

                                            My go-to brunch dish is this one, which is like a reconstructed chile relleno:

                                            CHILE BRUNCH

                                            10 eggs
                                            ½ cup flour
                                            1 t. baking powder
                                            1 pint cottage cheese
                                            2 cups Cheddar cheese, shredded
                                            ½ cup butter, melted and cooled
                                            8 oz. diced green chiles, drained

                                            • Preheat oven to 350 degrees.
                                            • In a large bowl, beat eggs until light.
                                            • Add flour, baking powder, cottage cheese, Cheddar, and butter. Mix until smooth.
                                            • Stir in chiles.
                                            • Pour mixture into a greased 9x13 pan.
                                            • Bake for 35 minutes or top is browned and center appears firm.
                                            • Cut in squares and serve warm.

                                            Makes 8 servings.

                                            It can easily be doubled or tripled and travels well. My co-workers go crazy for it!

                                            1. FoodFuser RE: Nyleve Mar 26, 2011 06:45 AM

                                              I can only imagine, and mayyhaps with envy
                                              Such gift from cloaca to number three dozen,

                                              Stir some with duty, to set as the scrambled

                                              A few of those ovums must be put forth as fried,
                                              Standing ovation of yolks in albumen.
                                              So fresh from the hen exhort salutation.

                                              Then take a deep breath, boil them, peel them,
                                              and further be-devil them

                                              There is never a diner be-passed deviled eggs..

                                              1 Reply
                                              1. re: FoodFuser
                                                n
                                                Nyleve RE: FoodFuser Mar 26, 2011 08:37 AM

                                                Brilliant! Fresh eggs are, indeed, poetry.

                                              2. whs RE: Nyleve Mar 26, 2011 06:58 AM

                                                Here's a recipe for Delilah's mac and cheese. She has a stall in the Reading Terminal Market in Philly and her recipe was featured on Oprah as America's best. Uses a dozen eggs: http://www.foodnetwork.com/recipes/th...

                                                1. n
                                                  Nyleve RE: Nyleve Mar 26, 2011 08:40 AM

                                                  Have decided to make the Blueberry "French Toast" which is really a blueberry bread pudding. I have all the ingredients in the house and it uses a lot of eggs. One thing that's always missing at these brunches is something good and sweet. There's always a lot of things with cheese - so this will balance things out nicely. Thanks - I'll let you know how it turns out.

                                                  3 Replies
                                                  1. re: Nyleve
                                                    r
                                                    rjlebed RE: Nyleve Mar 26, 2011 02:44 PM

                                                    Enjoy it! And, make sure to serve it with regular maple syrup along with the blueberry syrup. Some folks just prefer it. Finally, I cut down on the cream cheese a bit. I should have told you that before but, if you really like it cheesy you can certainly make it as is I just am not that much a fan of cream cheese so I don't use it all. :-)

                                                    1. re: rjlebed
                                                      n
                                                      Nyleve RE: rjlebed Mar 26, 2011 03:37 PM

                                                      I sort of thought that looked like a LOT of cream cheese...oh well. Should be disgustingly delicious.

                                                      1. re: Nyleve
                                                        r
                                                        rjlebed RE: Nyleve Mar 26, 2011 04:56 PM

                                                        I am sure it will be great. Call me to come by for leftovers!!

                                                  2. JEN10 RE: Nyleve Mar 26, 2011 03:51 PM

                                                    What about a couple of Pizza Rustica's, sliced meats, cheese, roasted peppers, spinach, basil, and the eggs all baked together in a crust. There are so many different recipes out there maybe some will share.
                                                    here is one that uses a lot of eggs. Like I mentioned, I like to add some spinach and roasted peppers as well.
                                                    http://www.saveur.com/article/Recipes...

                                                    1. n
                                                      Nyleve RE: Nyleve Mar 27, 2011 01:13 PM

                                                      Report! Made the Baked Blueberry French Toast - which was really a bread pudding - and it was absolutely delicious. It uses a s***load of eggs and I happened to have frozen blueberries which needed to be used and a bunch of cream cheese that was meant for another purpose. I made a double recipe in a deep terra cotta casserole and it was almost completely devoured. The cream cheese went all warm and melty and you couldn't quite tell what it was - in a good way. The sauce was fantastic too - I didn't serve maple syrup with it because, heck, the blueberry sauce was perfect. I did add some lemon juice to the sauce, though, because it needed a bit of acidity to perk up the blueberries. Next time I make it I'll probably add some grated lemon rind to the pudding too - this is a keeper. And for future reference, a double recipe baked in a heavy, deep casserole takes quite a bit longer to bake - but it turned out fine because I finished it when I got to the host's house and people were late anyway. Which they always are. Thank you rjlebed.

                                                      3 Replies
                                                      1. re: Nyleve
                                                        blue room RE: Nyleve Mar 27, 2011 01:29 PM

                                                        You know, the only thing that put me off this recipe was ... the maple syrup! It just didn't seem right, and now I know.

                                                        1. re: Nyleve
                                                          r
                                                          rjlebed RE: Nyleve Mar 27, 2011 03:16 PM

                                                          Glad to hear that it turned out well. I am a good Jewish mother and worried that it would not turn out ok!! :-)

                                                          I agree on the blueberry sauce being all you need. I will try to add that acidity next time I make it! My problem is that I have some traditionalists who want their maple syrup..........

                                                          @ Blue room below, the maple syrup IN the recipe should probably be there or you will need to sweeten it up a bit with sugar. I think that what Nyleve was referring to when she said that she did not serve with maple syrup was my suggestion that she serve maple syrup on the side in addition to the blueberry syrup.

                                                          1. re: rjlebed
                                                            n
                                                            Nyleve RE: rjlebed Mar 27, 2011 04:30 PM

                                                            Yes - I did put the maple syrup in the pudding itself, just didn't serve extra on the side. Some sweetener is needed in the pudding, but if you don't have maple syrup any other sweetener would do the trick. I couldn't taste any maple flavour in the finished product. I happened to have maple so it was no problem, but if you don't have it use a similar amount of sugar, brown sugar or whatever you want.

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