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Posts Tagged ‘eggs’

Florence-Inspired Souffle

Ingredients
6 egg whites
3/4 cup onion and garlic salad croutons
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 ounces thinly sliced prosciutto, chopped
2 teaspoons olive oil
2 cups fresh baby spinach
1 garlic clove, minced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups fat-free milk
1 egg yolk, lightly beaten
1/4 teaspoon cream of tartar
1/4 cup shredded Italian cheese blend

Directions
a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside.

In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly.

Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese.

Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately. Yield: 4 servings.

Recipe found here: Florence-Inspired Souffle

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Southwest Tortilla Scramble

Ingredients
4 large egg whites
2 large eggs
1/4 teaspoon pepper
2 corn tortillas (6 inches), halved and cut into strips
1/4 cup chopped fresh spinach
2 tablespoons shredded reduced-fat cheddar cheese
1/4 cup salsa

Directions
In a large bowl, whisk egg whites, eggs and pepper. Stir in tortillas, spinach and cheese.

Heat a large skillet coated with cooking spray over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Top with salsa. Yield: 2 servings.

Recipe found here: Southwest Tortilla Scramble

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Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

Ingredients
8 oz. Galbani® Mozzarella Fresca™ Ball 8 oz., 1/2 inch dice
4 oz. Galbani® Mozzarella, shredded
9 oz Galbani® Ricotta
Extra virgin olive oil
2 cups tomato sauce
1 tsp. crushed red pepper flakes
12 eggs
1/2 cup fresh basil, torn
Extra virgin olive oil

Directions
Preheat oven to 350°F.

Lightly brush 4 individual casserole* with olive oil.

Spoon 1/4 cup tomato sauce into each casserole. Sprinkle with the crushed pepper flakes.

Crack eggs into dishes (3 eggs in each) and evenly cover each with the diced and hand shredded mozzarella, and ricotta.
Bake for 15 minutes.

Garnish with fresh basil and a drizzle of extra virgin olive oil.

* You may also use a 12- x 3-inch cast iron skillet or 13- x 9-inch casserole dish. Bake for 30-40 minutes until desired consistency, rotating dish every 10 to 15 minutes. Yield: 4 servings

Recipe found here: Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

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Eggs Benedict Casserole
Ingredients
12 ounces Jones Dairy Farm Canadian Bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika

HOLLANDAISE SAUCE:
4 large egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions
Place half of the Canadian bacon in a greased 3-qt. or 13×9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Recipe found here: Eggs Benedict Casserole

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Croque Madame

Ingredients
1 pound thinly sliced Gruyere cheese, divided
16 slices sourdough bread
1-1/2 pounds thinly sliced deli ham
1/2 cup butter, softened
4 to 6 tablespoons mayonnaise

EGGS:
2 tablespoons butter
8 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
Preheat oven to 400°. Place half of the cheese on eight bread slices; top with ham and remaining bread. Spread outsides of sandwiches with softened butter.

On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown. Spread tops with mayonnaise; top with remaining cheese. Transfer to an ungreased baking sheet; bake 4-5 minutes or until cheese is melted.

Meanwhile, for eggs, heat 1 tablespoon butter on griddle over medium-high heat. Break four eggs, one at a time, onto griddle. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Sprinkle with salt and pepper. Place eggs over sandwiches. Repeat with remaining ingredients. Yield: 8 servings.

If you prefer, you can leave off the egg [it is then called a croque monsieur]

Recipe found here: Croque Madame

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Cheesy Egg Puffs

Ingredients

1/2 pound fresh mushrooms, sliced
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese

Directions
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.

In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.

Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Carefully run the knife around edge of muffin cups before removing. Yield: 2-1/2 dozen.

Recipe found here: Cheesy Egg Puffs

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Cream Cheese & Chive Omelet

Ingredients
1 tablespoon olive oil
4 large eggs
2 tablespoons minced chives
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces cream cheese, cubed
Salsa

Directions
In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa. Yield: 2 servings.

Recipe found here: Cream Cheese & Chive Omelet

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