Archive for the ‘EGGS – ALL’ Category
Fried Egg Sandwich I
August 8, 2020 Lee
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Fried Egg Sandwich I

This is the basic egg sandwich I grew up with, two variants, one with fresh bread and the other with toasted bread.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 sandwiches

Ingredients
  

  • 2 eggs, chicken or duck
  • 4 slices bread, white, wheat,whole grain, your choice
  • salt and pepper, as desired
  • mayo, as desired
  • butter, as needed

Instructions
 

  • Heat a small non stick pan on medium heat, many people use a dedicated pan as their 'egg pan', with 1-2 teaspoons of butter. When hot, crack in the eggs and poke the yolks to break them. Season with salt and pepper as desired.
  • Fry the eggs until the bottom is set as well as the top is starting to set, then turn the eggs over. If using a small pan, you may be able to flip the eggs in round shape like the pan. Cook for another 2 minutes or until the whites are no longer runny. If using duck eggs, ensure they are cooked completely through.
  • While the eggs are cooking, place the bread on a plate and spread some mayo on each slice, using as much mayo as you like.
  • If using toasted bread, just toast the slices then spread mayo on each piece of toast.
  • If the eggs are separate when they cooked, place each fried egg on 2 of the 4 slices of bread or toast. If the eggs cook in a circle like the pan, use the spatula to cut the circle in half, then place each half on a slice of bread or toast.
  • Top each egg with another slice of bread or toast, mayo side down. Cut each sandwich in half diagonally, serve and enjoy.

Notes

Low cost per serving.
Been making fried egg sandwiches like this for years, very common method.
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Cheddar & Leek Strata
July 17, 2020 Lee
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Cheddar & Leek Strata

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Side
Cuisine American
Servings 12 servings

Ingredients
  

  • 8 eggs, lightly beaten
  • 2 cups milk
  • ½ cups beer, your favorite brand
  • 2 cloves garlic, smashed and minced
  • salt and pepper, as desired
  • 1 loaf sourdough bread, cut into ½ inch cubes, (500 g / 1 lb loaf)
  • 2 small leeks, washed and chopped
  • 1 red bell pepper, diced
  • 1 ½ cups Swiss cheese, shredded, (6 oz / 170 g)
  • 1 ½ cups Sharp Cheddar cheese, shredded, (6 oz / 170 g)

Instructions
 

  • To a mixing bowl, add the eggs, milk, beer, garlic, salt and pepper. Stir until well blended.
  • Grease a 9x13 baking dish with butter or non stick spray. Place half of the bread cubes on the bottom of the baking dish. Sprinkle half of the leeks and half of the bell pepper over the bread cubes.
  • Sprinkle with ¾ cup Swiss cheese and ¾ cup Cheddar cheese.
  • Add remaining bread cubes on top of cheese, sprinkle remaining leeks and bell pepper on top of bread cubes.
  • Top with remaining Swiss and Cheddar cheeses.
  • Pour the egg mixture evenly over the top.
  • Cover with foil and place a smaller baking dish on top to act as a weight. Place in the fridge for minimum 2 hours or overnight.
  • When you are ready to bake, preheat your oven to 180° C (350° F). Remove the smaller baking dish and the foil. Bake uncovered for 40-45 minutes or until the center is set.
  • Serve as a side dish with any meal, enjoy.

Notes

Low cost per serving due to the number of servings even though two cheeses are used.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken,SIDES
Egg Scrambles
May 30, 2020 Lee
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Egg Scrambles

This is a cheater recipe based on the popular store bought item named Just Crack an Egg Cups. This is a perfect make ahead dish, think freezer meals. To prepare one of these, just thaw in the fridge overnight, crack in an egg or two, stir, and microwave. I plan on putting together a number of these dishes to keep on hand in the freezer. Prep and cook time listed does not include the time to prepare these or cook the meats used, only to prepare a single serving. There is 4 versions listed here, you can certainly make them to your taste as well. Each version listed is for 1 serving (1 Egg Scramble), prep more ingredients and make more to freeze for use later.
Print Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

All American

  • 1/4 cup sweet potato, cooked and diced
  • 1/4 cup bacon, cooked and chopped
  • 1 tablespoon Cheddar cheese, shredded

Denver

  • 2 tablespoons onion, diced
  • 2 tablespoons green bell pepper, any color, diced
  • 2 tablespoons ham, diced
  • 2 tablespoons sweet potato, cooked and diced
  • 1 tablespoon Cheddar cheese, shredded

Meat Lovers

  • 1/4 cup chicken sausage, cooked and crumbled
  • 2 tablespoons bacon, cooked and chopped
  • 2 tablespoons ham, diced

Veggie Lovers

  • 2 tablespoons mushrooms, diced
  • 2 tablspoons broccoli, chopped
  • 2 tablspoons cauliflower, chopped
  • 2 tablepoons bell pepper, any color, diced
  • 1 tablespoon onion, diced

When ready to cook:

  • 1-2 eggs

Instructions
 

  • Prep veggies by dicing, and prep the sweet potato by cooking first then dicing. Prep meats by cooking then crumbling or chopping. Allow meats to cool.
  • Label freezer zip lock bags then add measured out ingredients. Roll and flatten bags to get out as much air as possible, then seal.
  • Place the bags in the freezer.
  • When you want to enjoy one of these, simply remove a bag from the freezer and place in the fridge and allow to thaw overnight. The next morning, empty the contents of the bag into a microwave safe coffee cup, bowl, or an ideal container would be a wide mouth pint mason jar.
  • Crack in one or two eggs, stir into the veggies/meats.
  • For 1 egg: Place dish in microwave and cook for 1 minute. Stir, then cook for another minute. Cook for additional 30 second intervals until the egg is completely cooked through.
  • For 2 eggs: Place dish in microwave and cook for 1 minute 30 seconds. Stir, then cook for an additional 1 minute 30 seconds. Cook for additional 30 second intervals until the egg is completely cooked through.
  • If cooking in a mason jar, a give away is the color of the eggs, cooked eggs will be a lighter yellow, with the uncooked a darker color. Cook until the color is a light yellow and uniform throughout.
  • Enjoy.

Notes

Low cost per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Smoky Hard Boiled Eggs
May 3, 2020 Lee
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Smoky Hard Boiled Eggs

Adapted from an internet recipe.
I made these on 30 Dec 2021 and taste tested on 31 Dec, and these are excellent hard boiled eggs salty from the soy sauce and a nice flavor from the liquid smoke. This recipe assumes you have hard boiled eggs on hand, if not, a Shortcut is provided to my preferred way to make them. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Passive Time 4 hours
Total Time 4 hours 5 minutes
Course Appetizer
Cuisine American, Asian
Servings 12 servings

Ingredients
  

  • hard boiled eggs, amount is up to you, Shortcut
  • 1 cup light soy sauce, for less salty, use ½ cup light soy sauce and ½ cup water
  • 2 tablespoons liquid smoke

Instructions
 

  • Prepare the hard boiled eggs with your preferred method. Cool and peel. Place eggs in a glass or ceramic container, preferably with a watertight lid, makes for turning the eggs easier. I used just 4 eggs to test out the recipe.
  • Measure out the light soy sauce and liquid smoke.
  • Add the liquid smoke to the soy sauce and mix together, pour over the eggs, cover and soak eggs for 3 hours or even overnight, rotating the eggs occasionally until all the sides are a nice brown, containers with waterproof seal, just shake the eggs around to turn them. Soak longer for a darker brown.
  • Serve as is, make into deviled eggs, slice for salad or a sandwich, enjoy.

Notes

Shortcut: Perfect Hard Boiled Chicken Eggs.
#1 Go-To Recipes,5 Ingredients or Less,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,INGREDIENTS
Ham & Swiss Broccoli Quiche
October 15, 2019 Lee
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Ham & Swiss Broccoli Quiche

Sounds like a nice quiche, and as I like breakfast for dinner, this would make an excellent dinner with some toast on the side. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 unbaked pie shell, store bought or homemade, Shortcut
  • 1/2 cup whipping cream
  • 1/2 cup milk
  • 4 eggs, lightly beaten
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon black pepper
  • 1 cup ham, cooked and diced
  • 1 1/2 cups Swiss cheese, shredded
  • 1 cup broccoli florets, fresh blanched, drained, or frozen, thawed

Instructions
 

  • Preheat your oven to 180 C (350 F), line a pie dish with a pie crust.
  • In a mixing bowl, add the eggs, milk, cream, mustard, and pepper, mix together.
  • Make three layers in the pie shell by spreading out the ham first, then the cheese, and then the broccoli.
  • Pour the egg mixture over the broccoli.
  • Bake for 40-50 minutes or until a butter knife inserted in the center comes out clean.
  • Cool for 5 minutes, cut into wedges, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pie Crust, Olive Oil Pie Crust.
Adapted from a recipe found in a product maker's recipe booklet from the 1980's.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Ranch Deviled Eggs
September 2, 2019 Lee
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Ranch Deviled Eggs

Another tasty deviled egg recipe. Measurements are approximate, basic rule is more Ranch dressing than mayo.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 6 hard boiled eggs, chicken or duck
  • 1 tablespoon mayo
  • 1/2 teaspoon Dijon mustard, yellow works just as well
  • 2-3 tablespoons Ranch dressing, as needed
  • BBQ sauce, as needed
  • spring onion, sliced, as needed

Instructions
 

  • Cut the eggs in half, removing the yolk to a bowl and placing the whites, cut side up, on a serving tray.
  • Mash the yolks with a fork, mix in the mayo, mustard, and Ranch dressing, start with 1 tablespoon of Ranch and add more as desired for a creamy consistency. Spoon the yolk mixture evenly into the whites.
  • Place a drop or two of BBQ sauce on top of each egg then sprinkle on some sliced spring onion.
  • Chill until serving.

Notes

Low cost per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Mayak Gyeran (Korean Marinated Eggs)
June 15, 2019 Lee
4 Comments

Mayak Gyeran (Korean Marinated Eggs)

Khanthary Singnhoth, United States.
This recipe comes from a good Lao friend and sounds like an excellent side dish. Now for that name, the literal translation is Drug Eggs, and the drug part is tacked onto recipes that have an 'addictive appeal' to them, certainly no drugs are used in this, but that is a catchy name if one speaks Korean. I look forward to testing this recipe out. This recipe assumes you have hard or soft boiled eggs on hand, if not, there is shortcuts for basic stove top and steamed eggs. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 10 minutes
Passive Time 1 day
Total Time 1 day 10 minutes
Course Side
Cuisine Korean
Servings 6 servings

Ingredients
  

  • 6 hard or soft boiled eggs, peeled, Shortcut
  • 1 red Bird's Eye chili, sliced, optional
  • 1 green Bird's Eye Chili, sliced, optional
  • 3 spring onions, sliced
  • 3 cloves garlic, smashed and minced
  • ½ cup water
  • ½ cup light soy sauce
  • ½ cup honey, or rice syrup if you have it
  • white sesame seeds, as desired

Instructions
 

  • For the eggs, when peeling the eggs, make sure the whites stay intact with no tears or yolk exposed. An exposed yolk will normally turn to mush when marinated, and no one likes that. Once the eggs are peeled, set them aside.
  • For the chilies, these are Thai chilies, you can just cut off the stem and slice as is or you can slice lengthwise and remove the seeds, totally up to you.
  • In a quart jar or other sealable container, add the chilies, spring onion, garlic, water, soy sauce, honey or rice syrup, and a spoon or two of sesame seeds and whisk together.
  • Lower the eggs carefully into the jar, making sure all the eggs are covered with the liquid. If not covered, just add some more water until they are fully covered. Place the lid on the jar and place in the fridge to marinate for 24 hours.
  • After 24 hours, serve as a side dish with any Asian meal.

Notes

Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Eggs (Rice Cooker).
: KOREAN,EGGS - ALL,Eggs - Chicken,SIDES
Mushrooms & Eggs
June 12, 2019 Lee
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Mushrooms & Eggs

This is a straightforward recipe that is tasty and can be tailored as you desire. Don't like cheese? Leave it out. Want to add some color to the dish? Add some chopped bell pepper.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 cups fresh mushrooms, sliced
  • 2 tablespoons butter, or extra light olive oil
  • 1 clove garlic, smashed and minced
  • 1 small onion, diced
  • 1/2 teaspoon dried thyme
  • 1/2 cup Fontina cheese, or Provolone, shredded
  • 2 eggs
  • salt and pepper, as desired

Instructions
 

  • For this dish, you will need a pan with a lid, and a glass lid would be ideal so you can keep an eye on the eggs.
  • Heat a non stick pan on medium heat and melt the butter, then add the mushrooms, onion, garlic, and thyme.
  • Saute to soften the mushrooms and release any water and soften the onion, season with salt and pepper as desired. Saute until most of the water is evaporated.
  • Sprinkle the cheese evenly over the mushrooms, crack the eggs on top, season with salt and pepper as desired. If all the water has cooked off, simply add a tablespoon or two of water on the side. (I did not use cheese this time.)
  • Cover with the lid to poach the eggs, whites are set and the yolks are runny or to your liking.
  • Season with more pepper if desired.
  • Serve with toast, enjoy.

Notes

Low cost per serving.
Adapted from an internet recipe.
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Joe’s Special
June 10, 2019 Lee
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Joe's Special

Now this is a copy of a recipe of from a famous Italian-American diner, New Joe's, in San Francisco from the 1920's or so.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams fresh baby spinach, rinsed, (8 oz)
  • 2 tablespoons extra light olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, smashed and minced
  • 250 grams ground beef, (8 oz)
  • 8 eggs, lightly beaten
  • 1/3 cup Parmesan cheese, grated, plus more for garnish if desired
  • salt black pepper, as desired
  • buttered toast, as desired for a side

Instructions
 

  • Blanch the spinach in a pot of boiling salted water for 30 seconds or until wilted, then drain and rinse under cold water to stop the cooking process. Squeeze out any water, coarsely chop and set aside.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the onion and saute until the onion golden. Then add the garlic and saute for another minute to get the garlic nice and fragrant.
  • Add the ground beef to the pan, stirring often, and cook until just browned.
  • Add the spinach, eggs, and cheese, stir and cook until the eggs are fully cooked.
  • Spoon onto 4 serving plates, add buttered toast as a side, serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use ground chicken in place of beef. 2. Use ground pork in place of beef, but drain nearly all the fat after browning. 3. Add sliced mushrooms when you saute the onion.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF,BREAKFAST (for dinner!),CHICKEN & TURKEY,EGGS - ALL,Eggs - Chicken,PORK
Rice & Peas with Poached Eggs (Rice Cooker)
June 9, 2019 Lee
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Rice & Peas with Poached Eggs (Rice Cooker)

Adapted from an internet recipe.
This is a Portuguese dish and I am going to use my small basic Cook / Warm rice cooker to prepare this and to add a fusion twist to this, I am going to add Japanese Arabiki sausage.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Portuguese
Servings 3 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1½ cups dry Jasmine rice, rinsed and drained
  • 1 cup frozen peas, do not thaw
  • 1 small onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons olive oil
  • 4 links Arabiki sausage, sliced ¼ inch thick
  • 2 cups water
  • salt and black pepper, as desired
  • 3-4 eggs

Instructions
 

  • Add the oil, onion, garlic, rice, frozen peas, sausage, and water to your rice cooker. Stir everything everything together and season with a pinch of salt and pepper as desired. Cover and switch to Cook function.
  • When the rice cooker switches to Warm function, remove the lid, mix the rice with a rice paddle and make 3-4 indentations with the paddle and crack in an egg into each depression. Cover and leave the cooker on warm to set the egg whites and leave the yolks soft.
  • When the eggs are at your desired level of doneness, carefully scoop each egg out to a plate, fluff the rice again.
  • Spoon rice into serving bowls and top each bowl with an egg.
  • As an alternative, you can separately poach or even fry the eggs as desired, and after adding rice to the serving bowls, top each with an egg.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: PORTUGUESE,EGGS - ALL,Eggs - Chicken,Eggs - Rice Cooker,Seasoned Rice - Rice Cooker