Archive for the ‘Eggs – Chicken’ Category
Spring Onion Frittata
November 17, 2017 Lee
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Spring Onion Frittata

Sounds great to me, on my to cook list. I love spring onions with eggs, perfect combination.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 4 eggs
  • 2 tablespoons coconut milk
  • 1 cup spring onion, sliced
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 1/4 teaspoon coarse sea salt

Instructions
 

  • Crack eggs into a mixing bowl and whisk until smooth and frothy, add the coconut milk, spring onion, and black pepper, mix well.
  • Heat the butter in a cast iron pan on medium heat. Pour in the eggs and stir lightly to just mix in the butter with the eggs. Reduce the heat to low.
  • Cover the pan and let it cook for 8 to 10 minutes until the top is just set.
  • Sprinkle with the salt, serve.

Notes

Low cost.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Spinach & Tomato Baked Eggs
November 16, 2017 Lee
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Spinach & Tomato Baked Eggs

Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 eggs, chicken or duck
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 140 grams fresh baby spinach
  • 1 can whole peeled tomatoes, drained and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika, sweet paprika if you have it
  • 2 teaspoons hot sauce, optional
  • 1/4 cup Feta cheese, crumbled

Instructions
 

  • Preheat your oven to 200 C. Oil 4 ramekins or Pyrex 10 ounce dishes.
  • Heat the oil in a medium saucepan, add the onion and saute until soft, about 5 minutes. Add the spinach and saute until wilted, about 2 minutes, then remove the pot from the heat. If you are going to be using Pyrex dishes, let this cool to room temperature.
  • In a mixing bowl, mix together the tomatoes, cumin, salt, pepper, paprika, and hot sauce if using. Then stir in the spinach mixture until just combined. Divide into the 4 ramekins or Pyrex dishes and make a depression in the center of each.
  • Crack an egg into each dish and sprinkle with the Feta cheese. Bake for 12 to 15 minutes, until the whites are set and the yolks still soft.
  • Serve with some toast for a breakfast, lunch, or even a light dinner.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Deviled Eggs with Pickled Shrimp
November 16, 2017 Lee
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Deviled Eggs with Pickled Shrimp

These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 24 deviled eggs

Ingredients
  

  • 24 cooked small shrimp, peeled, deveined, tail removed
  • 1 cup white vinegar
  • 12 hard boiled eggs, chicken or duck, peeled
  • 1/2 cup mayo
  • 2 tablespoons dill pickle juice
  • 1 teaspoon Old Bay seasoning, OR make from a shortcut
  • 1/2 teaspoon salt
  • pinch Old Bay seasoning
  • 24 tiny sprigs fresh dill

Instructions
 

  • To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  • Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  • Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  • Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  • Place in the fridge to chill for about 30 minutes, serve.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Pickle Deviled Eggs
November 15, 2017 Lee
1 Comment

Pickle Deviled Eggs

I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 12 deviled eggs

Ingredients
  

  • 6 hard boiled eggs, chicken or duck
  • 3 tablespoons mayo
  • 1 tablespoon dill pickle juice
  • 2 teaspoons fresh dill, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 cup dill pickles, chopped
  • salt and pepper, to taste
  • paprika, for garnish
  • dill pickles, sliced, for garnish
  • fresh dill, finely chopped, for garnish

Instructions
 

  • Eggs cooked and peeled, I use my fool proof shortcut for cooking these. I used duck eggs.
  • Peel the eggs and cut in half lengthwise, remove the yolks and place those in a mixing bowl, place the egg halves on a serving tray.
  • To the yolks, add the mayo, chopped pickles and pickle juice, dill, and mustard. Mash with a fork until mixed well and creamy. Taste and season with salt and pepper to your liking.
  • Fill the halved eggs with the yolk mixture. Garnish with a slice or two of thinly sliced pickle, then a light sprinkle of paprika, and just a little sprinkle of chopped dill. Refrigerate for at least an hour or two before serving.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Refrigerator Pickles.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Mexican Scrambled Eggs
November 15, 2017 Lee
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Mexican Scrambled Eggs

Sounds delicious! I like the use of the coconut milk and the spices. I look forward to preparing this dish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 6 eggs, chicken or duck
  • 1/2 cup coconut milk
  • 1/4 teaspoon Thai chili powder, For the US brands, 1 tsp is fine
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons cooking oil, coconut oil would be ideal
  • 1/2 onion, diced
  • 1/4 cup red bell pepper, diced
  • 2-3 plum tomatoes, diced
  • salt and pepper, to taste

Instructions
 

  • In a large mixing bowl, add the eggs, milk, chili powder, cumin, garlic powder, and cilantro. Whisk then set aside.
  • Heat the oil in a large non stick pan. When hot, add the onion, bell pepper, and tomatoes, season with salt and pepper as desired. Stir and cook for 5 minutes or until the onion and peppers are soft.
  • Whisk the egg mixture again, then pour into the pan, season with salt and pepper as desired and cook, stirring and folding to scramble the eggs, until the eggs are to your desired consistency.
  • Serve with toast and bacon.

Notes

Low cost.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Baked Bacon Eggs
November 6, 2017 Lee
1 Comment

Baked Bacon Eggs

These are incredibly good, a twist on the standard Scotch egg witch is covered with sausage and deep fried. I made these on 19 Nov 2017 very much liked by the family.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • soft boiled eggs, chicken or duck, peeled
  • slices bacon, 2-3 slices per egg

Instructions
 

  • Preheat your oven to 200 C (390 F). Get out a muffin pan.
  • Set out your bacon and soft boiled eggs, I used duck eggs as those are favorites here. The muffin pan is to the right of the eggs.
  • Wrap an egg with 2-3 slices of bacon, one crosswise, and one to two lengthwise and place in the muffin pan with the edges down in the pan.
  • Repeat for the rest of the eggs. Bake for 15 to 20 minutes, then gently turn the eggs to cook the other side, for another 10 to 15 minutes or until the bacon is crispy.
  • When you turn them during cooking, some of the bacon will come lose, no worries.
  • Serve with buttered toast.

Notes

Low cost overall. Figure 2 eggs and 4-6 slices of bacon per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Horseradish Deviled Eggs
November 5, 2017 Lee
3 Comments

Horseradish Deviled Eggs

Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 hard boiled eggs, chicken or duck, peeled
  • 2 tablespoons Greek yogurt, or mayo if no yogurt on hand
  • 4 teaspoons creamed horseradish
  • 4 teaspoons pickle juice
  • 1 teaspoon Dijon mustard
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 2 teaspoons fresh dill, chopped
  • fresh dill, for garnish

Instructions
 

  • Cut your hard boiled eggs in half lengthwise, remove yolks to a separate bowl and place the egg halves on a large plate.
  • To the bowl, add the yogurt, horseradish, pickle juice, mustard, dill, salt, and pepper. Mix with a fork until creamy, taste and adjust salt and pepper, or even horseradish.
  • Place the yolk mixture into a zip lock bag, snip off a very small corner of the bag, squeeze the yolk mixture into the egg halves on the plate. Garnish with fresh dill, chill, and serve.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Variant: 1. Add a bit of shredded Cheddar cheese to the yolk mixture.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Garlic, Potato & Leek Hash
October 29, 2017 Lee
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Garlic, Potato & Leek Hash

Adapted from an internet recipe.
With eggs! Cannot forget the eggs with any hash. There is two ways described on how to prepare the eggs, one is separately and then placed on the hash, or my preferred method, right on top of the hash in the pan. I made this on 1 Mar 2018, and it is very good, the leeks give an excellent flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Main Dish
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 1 kilo potatoes, diced, skin on or off up to you, (2 lb)
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • 2 leeks
  • 3 cloves garlic, minced
  • ½ teaspoon paprika
  • pinch salt
  • 4-5 eggs, chicken or duck

Instructions
 

  • Add the diced potatoes to a medium size pot, add water to cover by an inch and stir in the vinegar. Bring to a boil then reduce heat to medium, cook until just fork tender, about 10 minutes, don't over cook them. when just fork tender, remove from heat and drain. Set aside. (I use a French fry cutter first, then slice the fries into cubes.)
  • Clean the leaks by cutting off the root ends and the the dark green leafy part. Rinse, then thinly slice into rings, add the slices to a bowl of cold water and stir and agitate the water to remove any sand or dirt between the various layers. Remove the slices and drain any water from them. If there is a lot of grit in the water after you removed the slices, pour that out and repeat the process just to be sure the leeks are cleaned well.
  • Heat the olive oil in a large pan, a cast iron pan would be ideal but I used my good marble pan for this. When hot, over medium heat, add the sliced leeks and cook until just soft, about 5-6 minutes or so.
  • Add the diced potatoes, garlic, paprika, and salt, and cook until the potatoes are golden brown.

For Eggs Cooked Seperately

  • When the potatoes are golden brown, place the hash on plates to serve. Same pan, crack in your eggs and cooked to your desired likeness. Place an egg on each plate of hash, serve.

For Eggs Cooked on the Hash

  • Lower heat to low. Use a large spoon and make 4 to 5 indentations in the potatoes. Crack an egg into a small bowl, gently pour the egg into an indention in the hash, repeat for the rest of the eggs. The reason I state use a bowl, if you crack an egg directly into the hash but a yolk breaks, the egg will just disappear into the hash, still very good, not visually appealing.
  • Once the eggs are on the hash, season them with salt and pepper to your liking, and cover the pan with a lid. Check the eggs every minute or so to get perfect sunny side up eggs.
  • Serve by scooping out a portion of hash with the egg already on top.

Notes

Low cost.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: MEXICAN,EGGS - ALL,Eggs - Chicken,Eggs - Duck,POTATOES
Breakfast Casserole II
October 14, 2017 Lee
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Breakfast Casserole II

Sounds really good, would be perfect when having house guests stay over. This is basically a make with what you have on hand recipe or if you do not like a particular ingredient, swap it out for something you like. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 10 eggs, chicken, duck, or a combination of both
  • 1/2 cup milk
  • 2 cloves garlic, smashed and finely minced
  • salt and pepper, as desired
  • 1 1/2 cups Cheddar cheese, shredded
  • 500 grams hash brown potatoes, OR make from a shortcut
  • 150 grams frozen spinach, thawed, water squeezed out
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1/2 cup fresh mushrooms, diced
  • 1 roma tomato, diced
  • 1 avocado, sliced
  • 1 jalapeno pepper, diced

Instructions
 

  • Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  • Spread out the has browns in an even layer in the baking dish, then spread out the spinach over the potatoes. Next spread out the onion, mushrooms, and bell pepper evenly in the dish.
  • In a mixing bowl, whisk together the eggs and milk, stir in the garlic, salt and pepper as desired, then mix in the cheese. Pour mixture into the baking dish. Cover with foil and bake for 1 hour.
  • Remove the dish from the oven, sprinkle on the diced tomato and jalapeno, place the avocado slices on the top.
  • Serve.

Notes

The cheese is the only costly item used here, figure 170 Baht for the cheese. For 8 servings, this is about 63 cents per serving.
Shortcut: Hash Brown Potatoes.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),CASSEROLES,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Mushroom & Egg Salad
September 10, 2017 Lee
1 Comment

Mushroom & Egg Salad

The mushroom part intrigued me with this recipe. I have made several recipes from this friend and I have to say, they are all spot on, as well as this one! I made this on 29 Oct 2017 and this is really good. I used small Shiitake mushrooms which will result in a browner appearance than using white button mushrooms.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 6 servings as a side

Ingredients
  

  • 500 grams button mushrooms, or Shiitake, diced
  • 1 medium onion, finely diced
  • 1 clove garlic, smashed and minced
  • 4-5 hard boiled eggs, peeled and diced
  • 1/4 cup fresh dill, chopped
  • 1/2 cup mayo
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice, or lime juice
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • For the mushrooms, white button mushrooms or white Shimeji give the best appearance, Shiitake, brown Shimeji, or Cremini will result in a browner appearance to the salad. If you have seen what the Thais cook, appearance is not a show stopper here, just as long as it tastes good. I used Shiitake with the stems removed and just sliced, not diced.
  • Heat a large non stick pan on medium heat and add a splash of olive oil, when the oil is hot, add the mushrooms and saute for 10-15 minutes or until golden brown and no liquid is in the pan.
  • Put the mushrooms in a large mixing bowl. Photo showing the browned mushrooms just before I took them out of the pan.
  • Same pan, and another splash of olive oil, when the oil is hot, add the onion and saute for 10-12 minutes or until golden, then add in the garlic and cook for another minute and remove from heat.
  • Add the onion, eggs, and dill to the mixing bowl and mix together to combine.
  • In a small bowl, mix together the mayo, mustard, and lemon (lime) juice, stir the dressing into the salad until evenly coated, add more mayo if needed. Season with salt and pepper to your liking.
  • Chill for several hours in the fridge before serving. Serve with a little bit of fresh dill sprinkled on top.

Notes

Low cost.
Shortcut: Perfect Hard Boiled Chicken Eggs.
This recipe for Mushroom and Egg Salad is from Natasha's Kitchen.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,MUSHROOMS,Sides - Salads