Happy National Eggs Benedict Day, everyone! Now I’m hungry, lets get to it.
- 3 tbsp white wine vinegar
- 4 large free range eggs
- 2 toasting muffins
- 1 batch hot hollandaise sauce (see this recipe from BBC Good Food if you want to make your own)
- 4 slices Parma ham (or Serrano or Bayonne)
- Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
- Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
- Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve
C/O BBC Good Food
There is nothing more relaxing than a lazy Sunday brunch. Plan ahead with these three recipes.
- 1 pound thick sliced bacon, good quality
- 1/2 cup maple syrup, Grade B
- 1 teaspoon Dijon mustard
- Finely ground black pepper
Preheat oven to 400 degrees F.
Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.
Zucchini and Green Chili Egg Breakfast Casserole
1 1/2 cup zucchini (grated, squeezed and drained)
1 cup cottage cheese
1 (4 ounce) can green chilies (drained)
1 cup cheddar cheese (grated)
salt and pepper to taste
1. Mix everything in a bowl.
2. Pour the mixture into a greased 8 inch square baking pan.
3. Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.
Gingerbread Pancakes with Pears and Yogurt
- 1 cup pancake mix
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 egg
- 3/4 cup whole milk
- 3 tablespoons molasses
- 1 tablespoon vegetable oil
- 2 ripe Anjou or Bartlett pears, peeled, cored, and thinly sliced
- 1 tablespoon light brown sugar
- vanilla yogurt
- Combine the pancake mix, ginger, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg, milk, molasses, and oil. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix).
- While waiting, gently toss the pears in a bowl with the brown sugar; set aside.
- Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter.
- Serve the pancakes with the sliced pears and a dollop of the vanilla yogurt.
Eggs aren’t just for breakfast! Try one of these unique recipes below and have some eggs for brinner (breakfast for dinner).
Italian Eggs over Spinach and Polenta
- 1 (16-ounce) tube of polenta, cut into 12 slices
- Cooking spray
- 2 cups fat-free tomato-basil pasta sauce
- 1 (6-ounce) package fresh baby spinach
- 4 large eggs
- 1/2 cup (2 ounces) shredded Asiago cheese
Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated.
While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook for 1 minute or until spinach wilts. Stir to combine. Make 4 indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese. Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture and 1 egg.
Tomatoes and Feta Baked Eggs
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (chopped)
1/4 teaspoon red pepper flakes (optional)
2 medium tomatoes (diced)
1/4 teaspoon oregano
salt and pepper to taste
1 handful fresh herbs (chopped, I used dill and parsley)
1/2 cup feta (crumbled)
1. Heat the oil in a pan.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
4. Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes.
5. Remove from heat and mix in the fresh herbs and feta.
6. Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations.
7. Bake in a preheated 425F oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes.
Asparagus and Soft Eggs on Toast
Serves 4 Hands-On Time: 20m Total Time: 20m
- 4 slices rustic country bread
- 1 pound asparagus, tough ends trimmed
- 2 tablespoons olive oil
- kosher salt and black pepper
- 8 large eggs*
- 1/4 cup Parmesan (1 ounce)
- *Because the eggs in this recipe are not fully cooked, there is a risk of food-borne illness.
- Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
- Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
- Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.
- Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.
What To Do with Your Leftover Easter Eggs
You’ve dyed, decorated and hunted dozens of holiday eggs—now what? Try these easy and delicious recipes
Deviled bacon and eggs
Bacon and eggs is a classic breakfast combination; here, we’ve turned it into a tasty hors d’oeuvre. The crunch of the crisp bacon contrasts nicely with the smooth yolk filling.
Get the recipe for Deviled Bacon and Eggs
Egg salad with smoked salmon, red onions and dill
Serve this refined take on egg salad over lettuce or in a sandwich for lunch, or with toast and tomato slices for breakfast.
Get the recipe for Egg Salad with Smoked Salmon, Red Onions and Dill
Garlic pickled hard-boiled eggs
Pickled eggs used to be a staple bar item; while you’ll no longer find them everywhere, they’re a fun novelty food to serve with martinis. These are incredibly easy to make and get better the longer they sit in your refrigerator.
Get the recipe for Garlic Pickled Hard-Boiled Eggs
Deconstructed salad nicoise
Why not? Milk, eggs, and cheese lend vitamins A and D, while kiwi and mango offer vitamins C and E. Mango also brings in vitamin A in the form of beta-carotene, as does the spinach (the leafy green also throws vitamin K into the mix). Not to be left out, avocado represents the B family and provides yet more K. These breakfast recipes from wholeliving.com will keep you and your family healthy, and can be made quickly and easily!
Spinach and Herb Omelet
- 1 Haas avocado, halved, pitted, peeled, and diced
- 1 tablespoon fresh lemon juice
- Coarse salt and ground pepper
- 4 large eggs plus 4 large egg whites
- 1/4 cup fortified low-fat milk
- 1/2 teaspoon dried rosemary, crumbled
- 3 tablespoons canola oil
- 1/2 cup minced onion
- 1 small jalapeno pepper (ribs and seeds discarded), minced
- 2 cups fresh baby spinach, shredded
- 1 bunch chives, thinly sliced
- 1 cup shredded reduced-fat Swiss cheese
- Sliced mango and kiwi for serving
- In a small bowl, toss the avocado with the lemon juice, season with salt and pepper, and set aside.
- In a medium bowl, whisk together eggs, egg whites, milk, rosemary, salt, and pepper.
- In a nonstick skillet, heat 1 tablespoon oil over medium. Add onion and cook until tender, about 4 minutes. Add jalapeno and spinach; cook until the spinach has wilted, about 1 minute. Transfer to a bowl; stir in chives and cheese; set aside.
- Wipe the skillet and add 1 tablespoon oil. Add half the egg mixture and cook until nearly set, 1 to 2 minutes. Spoon half of the spinach mixture into the center, fold the omelet over, halve crosswise, and place on serving plate. Top with half the avocado. Repeat with remaining tablespoon of oil, egg and spinach mixtures, and avocado. Serve with mango and kiwi.
This nutrient-packed egg dish contains a wealth of healthy ingredients. Omega-3-rich eggs, parsley, and olive oil help reduce inflammation. Black beans contain antioxidants and are a great source of fiber, which helps to balance your blood sugar and detoxify your body.
- 6 large eggs
- 2 large egg whites
- Coarse salt and ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 cup medium onion , finely chopped
- 1 cup grape tomatoes or cherry tomatoes, halved
- 2 jalapeno peppers, halved, seeded, and finely chopped
- 1/4 cup crumbled soft goat cheese
- 15 ounces black beans (1 can), drained and rinsed
- Heat the broiler with the rack 4 inches from the heat source. In a large bowl, whisk together the whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a medium (10-inch) nonstick ovenproof skillet, heat oil over medium. Add onion and tomatoes and cook until the onion has softened, about 6 minutes. Stir in the jalapeno peppers and egg mixture. Sprinkle cheese over top. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes.
- Place frittata under broiler and cook until the top is set and starts to brown, 3 to 4 minutes. Meanwhile, in a small saucepan over medium-low heat, cook beans until heated through (add water if too dry); season with salt and pepper.
- Run a rubber spatula around the edge of the pan to loosen the frittata. Carefully slip the frittata out of the pan onto a large serving platter. Serve wedges of frittata with black beans on the side.
Eat this with..
Sweet Potato Fries
- 1 1/2 pounds sweet potatoes , peeled and cut into 1/2-inch-wide strips
- 1/4 cup olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. dried Italian herb seasoning
Preheat oven to 425°. Line a baking sheet with aluminum foil coated with cooking spray.
Spread the sweet potato strips out onto the baking sheet in a single layer, coat with olive oil and sprinkle with salt and spices, turning them over to evenly coat on all sides with oil and spices.
Bake for 30 minutes, turning every 10 minutes with spatula. Serve warm.
- 2 tablespoons butter
- 1/4 cup sugar, plus 1 teaspoon for sprinkling
- 1 egg yolk
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal, plus extra for dusting
- 1/4 teaspoon kosher salt
- In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Add the yolk and mix to combine.
- In a separate bowl, whisk together the dry ingredients. Add them to the egg mixture and stir just to combine. The mixture will resemble coarse crumbs. Add 1 tablespoon of cold water to bring the dough together. Wrap in plastic and freeze for 1/2 hour.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment.
- Dust the countertop with cornmeal. Using your fingertips, press the dough to a 1/4-inch thickness about 8 inches around, and cut into desired shapes. Gently run a knife under each shape to remove and place on a cookie sheet. Sprinkle sparingly with sugar. Bake until golden, about 10 to 12 minutes.
- Remove the biscuits to a wire rack to cool.
Coupons for this meal, available as of 6/29/09: