Egg-intensive brunch dish needed
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.
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
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.
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.
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..
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).
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.
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.
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.
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.
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.
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!
If you can do souffle, as you said, consider a salmon souffle.
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.
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
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.
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.
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.
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.
My go-to brunch dish is this one, which is like a reconstructed chile relleno:
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!
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..
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.
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. :-)
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.
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.
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.
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.