Archive for the ‘Eggs – Chicken’ Category
Chives Omelet (韭菜煎蛋)
This is a Chinese dish, and the method / seasonings is shared throughout Thailand and many Asian countries.
Ingredients
- 85 grams Chinese chives, or chives, or spring onion greens, (3 oz)
- 4 chicken eggs
- 1 1/2 tablespoons cooking oil
- 1/8 teaspoon sesame oil
- 1/2 teaspoon fish sauce
- 1/2 teaspoon oyster sauce
- pinch salt
Instructions
- Slice the chives into about 1/4 inch pieces. In a non stick pan or wok, heat the oil on high heat but not smoking.
- While the pan is heating, crack the eggs into a bowl and beat until frothy. Mix in the sesame oil, fish sauce, oyster sauce, salt, then mix in the chives.
- Pour the eggs into the hot pan.
- As the edges set, check the bottom.
- When golden brown, flip the omelet over and cook until the bottom is golden brown.
- Flip again and remove to a plate.
- Serve family style with rice or toast for sides. Enjoy.
Notes
Low cost per serving.
Baked Eggs with Saffron & Cumin
This sounds interesting and the first recipe I have seen that calls for saffron outside of rice or curry, so this is on my make and taste list for sure.
Ingredients
- 1 tablespoon extra light olive oil
- 1 large shallot, finely diced
- 3 plum tomatoes, diced
- 1 teaspoon ground cumin
- 2 eggs
- salt and black pepper, as desired
- 1 pinch saffron threads, (6-8 threads)
Instructions
- Preheat your oven to 160° C (325° F). Get out 2 medium ramekins (4 1/2 oz). (I will be using 2 small Pyrex baking dishes (6 oz) and will report on how that works out after I make this.) Line a baking sheet with foil.
- Heat a non stick pan on medium to medium low and add the cumin to the dry pan, toast it briefly, stirring constantly, then remove the cumin to a small bowl.
- Same pan, add the oil, when hot, add the onion and saute until softened.
- Add the tomatoes and sprinkle in the cumin, stir and cook until the tomatoes have softened up, just a few minutes, season with salt and pepper as desired. Place half of the tomato mixture into each ramekin.
- Crack and egg into a small bowl, then slide that into a ramekin. Repeat with the second egg. (I like to crack eggs in bowl first to make sure no shell fragments are in the egg.) Crumble up the saffron threads and sprinkle half on each egg.
- Place the ramekins on the prepared baking sheet and place in the oven, bake for 20 to 25 minutes or until the whites and yolks are set. For runny yolks, bake a few minutes less.
- Remove from the oven, sprinkle with salt and black pepper as desired and let cool for 3 minutes.
- Serve with rice, noodles, or buttered toast, enjoy.
Notes
Low cost per serving.
Creamy Ham & Egg Casserole
Not only does this sound good and tasty, it can use leftovers as well, so this may be a nice recipe to keep handy when you have leftover potatoes and hard cooked eggs. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 medium potatoes, cooked, peeled, and sliced
- 4 hard boiled eggs, chicken or duck, chopped, (Shortcut)
- 1 cup cooked ham, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 1/2 cups sour cream, (Shortcut)
- 1/4 cup dry bread crumbs, (Shortcut)
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 180 C (350 F). Grease with additional butter, a 7x11 baking dish.
- In a large mixing bowl, add the potatoes, hard boiled eggs, and ham, toss to combine, then sprinkle in the salt and pepper and toss to mix in.
- In a small bowl, mix together the sour cream and the egg. Gently toss this with the potato mixture.
- Pour the potato mixture into the prepared baking dish.
- In a bowl, toss the breadcrumbs with the melted butter, sprinkle over the casserole.
- Bake for 20 minutes or until bubbly hot and the top is starting to brown.
- Serve and enjoy for breakfast or as a breakfast for dinner (my preference).
Notes
Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Sour Cream, Bread Crumbs.
Adapted from an internet recipe.
Jammy Eggs
This sounds good, and easier than making deviled eggs. The eggs for this are not quite soft boiled and not quite hard per the recipe.
Ingredients
- 4 chicken eggs, room temperature
- 2 peperoncini peppers, in brine, drained
- 4 sprigs fresh parsley
- 1/4 cup mayo
- 1/2 teaspoon paprika, smoked or hot if you have it
- salt, as desired, to taste
Instructions
- Place the eggs in a sauce pan and fill with water to about 1 inch over the eggs, then remove the eggs, there, you just determined how much water you need in the sauce pan. Place the sauce pan on medium high heat and bring to a boil. When it is boiling, use a slotted spoon and carefully lower each egg into the water. Set your timer for 8 minutes.
- While the eggs are cooking, go ahead and prep the rest. Drain the two peperoncini, remove the stems, and finely dice them. Remove the leaves from the parsley sprigs and finely chop those, and both to a small bowl and mix together.
- In another small bowl, add the mayo and paprika, and mix together.
- Fill a bowl with water and ice. At 8 minutes, remove the eggs with a slotted spoon from the boiling water and place in the iced water. Leave in the iced water for 5 minutes.
- Peel the eggs, slice in half lengthwise and place on a serving tray, sprinkle the yolks with salt if desired.
- Top each egg with the paprika mayo and sprinkle on some of the peperoncini. Serve as appetizers or as a side dish.
Notes
Low cost.
Variant: 1. No peperoncini? No problem, use cornichons, olives, etc.
Adapted from an internet recipe.
White Bean Hash
I love white beans, known as Great Northern beans, or you can use Cannelloni or White Kidney beans. This sounds like an excellent dish. You can use canned beans, drained and rinsed, or fresh cooked dry beans (my preference). I look forward to making and tasting this. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can Great Northern Beans, drained, rinses, or 1 1/2 cups cooked, (Shortcut)
- 4 slices bacon
- 2 leeks, trimmed, sliced, cleaned well, dry on paper towels
- 4-6 eggs, or as desired
- butter or bacon fat, if needed
Instructions
- Heat a non stick pan on medium heat, a cast iron pan would be ideal for this but is not required. When the pan is hot, add the bacon and cook until crispy, turning as needed. When cooked, remove to paper towels, leaving the bacon fat in the pan.
- To the pan, add the leeks, saute for 6-8 minutes or until starting to brown. If you need more fat in the pan, add butter or bacon fat as needed. While the leeks are cooking, chop the bacon.
- Add the bacon back to the pan along with the beans. Stir and cook for several minutes to heat the beans through until nice and hot.
- For the eggs, you have several options, you can cook the eggs in a separate pan, or to reduce clean up, just push the beans to the side and cook the eggs in the same pan, or just make some depressions in the beans and crack eggs into those. With the last method, after cracking in the eggs, cover with a lid to cook the eggs, set whites and runny yolk is the goal.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Great Northern Beans (Pressure Cooker).
Adapted from an internet recipe.
Creamy Mushroom & Egg Toast
To me this sounds really good and I will have to make this soon. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 tablespoons butter, (1/2 stick)
- 500 grams white button mushrooms, sliced, (1 lb)
- 2 cans condensed cream of mushroom soup, (Shortcut)
- 1/2 cup milk
- 4 hard boiled eggs, peeled and chopped
- 8 slices bread, toasted and buttered
- paprika, smoked if you have it
Instructions
- Melt the butter in a large non stick pan on medium heat. When hot, add the mushrooms. Cook and stir often until the mushrooms are cooked through and releasing water, about 6-8 minutes. Remove the pan from heat and set aside.
- In a large microwave safe bowl, whisk together the soup and milk. Cover with plastic wrap and cook on high for 2-3 minutes to heat through. If making the soup with the shortcut, it will be plenty hot.
- To the soup mixture, add the mushrooms plus the liquid from the pan and the eggs. mix together and microwave for an another 3-4 minutes or until nice and hot.
- Serve over buttered toast and lightly sprinkle with paprika to taste.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Recipe adapted from Just A Pinch Recipe Club, Susan Bickta, and the original recipe is here.
United States.
United States.
Tomato Noodles with Fried Egg (西红柿打卤面)
This recipe comes from a friend in Sichuan, China, and sounds delicious. The noodles are not made from tomatoes, tomatoes, eggs and garlic are cooked together and mixed with noodles of your choice. On my to make and taste list.
Ingredients
- 3 medium tomatoes, diced, juicy tomatoes are preferred
- 3 eggs, whisked
- 3 cloves garlic, smashed and minced
- 2 spring onions, sliced, white and green parts separated
- 2 teaspoons salt, or to taste
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 200 grams dried noodles, your choice, (7 oz)
- tomato ketchup, if needed in Step 2
Instructions
- Heat the oil in a wok or non stick pan on medium heat, when hot, add the white part of the spring onions and garlic, stir fry until fragrant, just a minute or two.
- Add the tomatoes and cook, stirring often, until mixture is mostly juice. If your tomatoes were not juicy enough, add a tablespoon of tomato ketchup and stir that in.
- Increase the heat to medium high, drizzle in about 1/3 of the whisked eggs into the tomato sauce, wait about 10-20 seconds for the egg to firm up, give the sauce a quick stir and drizzle another 1/3 of the egg into the sauce, wait again, quick stir, then drizzle in the last 1/3 of egg, wait, quick stir. Remove from heat and set aside.
- Cook the noodles in a saucepan of boiling water until tender, time will depend on the noodles you are using.
- Drain the noodles, then mix the sauce into the noodles.
- Divide between two bowls and garnish with the sliced green part of the spring onion. Enjoy.
Notes
Low cost per serving.
Egg Casserole
This is an excellent casserole, and can be changed in any way you like. Consider this a guide, change the ham for bacon or sausage, the peppers for say mushrooms, you get the idea, change it each time you make this, or come up with your signature dish.
Ingredients
- 9 eggs
- 1/2 cup whipping cream, or evaporated milk
- 1 onion, finely diced
- 1 tablespoon butter
- 1 1/2 cups Cheddar cheese, shredded
- 1 1/2 cups ham, diced
- 1/2 cup green bell pepper, diced, or red bell pepper
- salt and pepper, to taste
Instructions
- Preheat your oven to 200 C (400 F). Grease a 9x9 casserole dish with butter.
- Heat the butter in a non stick pan on medium heat, and when melted, add the onion and cook until softened. Remove from pan and allow to cool. (I used Shimeji mushrooms so I cooked those with the onion.)
- Important note if adding items such as bacon or sausage or even mushrooms. Bacon and sausage needs to be fully cooked prior to using. For mushrooms, cook to release the water and soften up. Let the cooked items cool before using.
- In a large mixing bowl, add the eggs and cream. Whisk well.
- Add your other ingredients to the eggs and stir to mix.
- Pour into the prepared baking dish, bake for 30-35 minutes or until a butter knife inserted into the center, comes out clean. Goal is to cook until the eggs are just set, if over cooked, the eggs will lose their fluffiness.
- Serve with sides of your choice.
Notes
Low cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Breakfast Sausage Casserole
This casserole is wide open to changes, and it is delicious! What I like to do is make breakfast for dinner so this worked out very well. Instead of breakfast sausage, think bacon or ham. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 slices sandwich bread, white or wheat is fine
- 500 grams bulk breakfast sausage, (Shortcut)
- 6 eggs
- 2 cups milk
- 1 tablespoon prepared yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Sharp Cheddar cheese, grated
Instructions
- Heat a large non stick pan, when hot, add the bulk sausage, break it up with the your spatula, brown it until no more pink is visible. Drain well and set aside. If using bacon, fry that to crispy, drain on paper towels and crumble it up. If using cooked ham, cube that.
- Preheat your oven to 180 C (350 F) and grease a 7x11 baking dish with butter or spray with an olive oil mister.
- Tear up the bread into small pieces and place in the baking dish, spread them out evenly.
- Spread the sausage, bacon, or ham, on the bread.
- In a mixing bowl, whisk the eggs, then add the milk, mustard, salt, and pepper. Whisk until combined.
- Pour the egg mixture over the sausage in the baking dish.
- Sprinkle the cheese on top of the casserole.
- Place in the oven uncovered and bake for 35 to 45 minutes or until set in the middle, check with a toothpick.
- When done, remove from the oven, let the casserole rest 5 minutes. The casserole will be puffed up a bit, it will collapse down after 5 minutes.
- Slice.
- Serve and enjoy.
Notes
This is low cost if making the breakfast sausage yourself.
Shortcuts: Breakfast Sausage, Jimmy Dean Sausage.
Variants: 1. Replace the sausage with cubed ham or cooked and crumbled bacon. 2. Replace the Cheddar with Monterey Jack. 3. Add chopped mushrooms.
Adapted from an internet recipe.
Crustless Quiche
This is a base recipe with many options to make it your own or use what you have on hand. Sounds good, and no crust to worry about preparing is a bonus. Made this in 3 Sep 2018, and this is a winner! Recipe now reflects my findings. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
For the Base
- 1 can evaporated milk
- 2 tablespoons all purpose flour
- 6 eggs
- 2 cups cheese, shredded, your choice
- salt and pepper, to taste
- 2 cups Optional Ingredients, 1 item 2 cups, 2 items 1 cup each, etc.
Optional Ingredients
- ham, cubed
- bacon, cooked crisp and crumbled
- breakfast sausage, (Shortcut)
- Italian sausage, (Shortcut)
- broccoli, chopped
- tomatoes, chopped
- fresh mushrooms, sliced and sauteed
- onion, thinly sliced, sauteed
- spring onions, chopped, white and green parts
- chives, chopped
- spinach, chopped
- asparagus, chopped
- potatoes, cubed and fried
Instructions
- Preheat your oven to 180 C (350 F). Grease a pie dish or 8x8 baking dish with butter.
- If using any ingredients that require sauteing, go ahead and do that now.
- In a mixing bowl, whisk together the evaporated milk, flour, eggs, cheese, and season with salt and pepper as desired.
- Here the cheese is shredded (I used 225 grams / 8 oz of Moneterey Jack), and the fillings which are just over a cup of diced ham, then 2 spring onions chopped, and 2 plum tomatoes chopped, right at or just above 2 cups for the filling.
- Mix in the Optional Ingredients of your choice.
- Pour into the prepared baking dish of your choice and bake for 45-60 minutes or until the center is set and a toothpick comes out clean.
- Fresh out of the oven, let this rest for about 5 minutes.
- Slice and serve.
- Enjoy.
Notes
The cheese is the high cost item here, figure about 180 Baht for that. The package of ham was about 80 Baht. But on the plus side this makes a lot of servings. For 8 servings, this is about 98 cents per serving.
Shortcuts: Breakfast Sausage, Jimmy Dean Sausage, Italian Sausage.
Adapted from several internet recipes.
