Archive for the ‘EGGS – ALL’ Category
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 theĀ 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:Ā Breakfast Sausage,Ā Jimmy Dean Sausage, Italian Sausage.
Adapted from several internet recipes.Ā
Egg Butter (Munavoi)
This is a Finnish appetizer, and it is exactly what it sounds like, hard boiled eggs mashed with butter. The west has their egg salad with mayo, the Finns and Estonians use butter. This is surprisingly good! Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 hard boiled eggs, peeled, chopped, Shortcut
- 2 tablespoons butter, softened
- sea salt, to taste
- pepper, as desired
- butter crackers, as needed
Instructions
- Let the butter soften in a bowl, then added the chopped eggs.
- Mash together the eggs and butter with a fork until the mixture is spreadable, as you can see the yolks will mash and the whites are finely minced from the fork. Season with sea salt as desired.
- Spread on your favorite butter crackers, bread, or even place on top of several lettuce leaves. Sprinkle some black pepper on if desired, enjoy.
Notes
Shortcut: Perfect Hard Boiled Chicken Eggs.
Egg & Mustard Crackers
This is a sliced hard boiled egg recipe that not only sounds good, they are! I made these on 27 Aug 2018, very tasty. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 hard boiled eggs, peeled, (Shortcut)
- 12 wheat crackers, think Rosi brand in Thailand
- whole grain Dijon Mustard, as needed
- fresh chives, minced
- black pepper, as desired
Instructions
- Slice the eggs with a slicer or knife.
- Spread some mustard on each cracker, top with a slice of egg, skipping the end pieces, sprinkle on some chives then black pepper. Serve.
Notes
Cheater Deviled Eggs
Easy to prepare snack or appetizer. I made these on 27 Aug 2018. absolutely delicious! Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 3 hard boiled eggs, peeled, (Shortcut)
- 18 butter crackers, or whole wheat crackers
- 2 tablespoons mayo
- 1 tablespoon Dijon mustard
- paprika, as needed
- fresh dill, as needed
- black pepper, as needed
Instructions
- Mix together the mayo and mustard in a small bowl.
- Slice the eggs crosswise with a slicer or knife.
- Spread some mayo mixture on each cracker, top with a slice of egg, skipping the end pieces with no yolk. Sprinkle a pinch of paprika, then pepper, and top with a small snippet of fresh dill. Serve. The 4 on the left are made with whole wheat butter crackers, and the 4 on the right are regular butter crackers.
Notes
Low cost. Use Rosi or Magic brand, less than half of Ritz, which is available but an import, and the taste is the same.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Adapted from an internet recipe.
Hard Cooked Eggs with Mustard
This is a must try for me, this is a change up from deviled eggs, no mayo used, and no mixing anything. Just 3 ingredients, 5 if you would like salt and pepper. This is a make what you need guide.
Ingredients
- 1 hard boiled egg, chicken
- 1 teaspoon whole grain Dijon Mustard
- 2-4 fresh dill stems, small, or 2-4 fresh parsley leaves
- salt and pepper, as desired
Instructions
- Cut the egg in half lengthwise, place on a serving dish, cut sides up.
- Spoon on 1/2 teaspoon mustard on each half.
- Top each egg with 1-2 pieces of dill or parsley.
- Serve as an appetizer, side, or snack.
Notes
Eggs Goldenrod
Now I a make a very good Creamed Eggs, this recipes sounds equally good but is just a white sauce on top of chopped eggs, on buttered toast. This is an old school Southern US breakfast dish. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1/4 cup butter, 1/4 block, (1/2 stick)
- 1/4 cup all purpose flour
- 3 cups milk
- salt and pepper, as desired, to taste
- 6 hard boiled eggs, chicken
- 6-12 slices bread
- fresh chives, chopped, as desired
- butter, for the toast
- paprika, as needed
Instructions
- Cut the eggs in half, remove the yolks to a cutting board. Mince the yolks and set them aside. Chop the whites. Set aside, but do not mix them, keep them separate.
- In a medium sauce pan, melt the butter on medium heat, when melted, whisk in the flour, and continue to whisk until golden in color, 1-2 minutes.
- Whisk in the milk, still whisking, and bring to a low boil, keep whisking until the sauce thickens. Season with salt and pepper as desired. Stir in the egg whites, then remove from heat and set aside.
- Toast the bread, 1-2 slices per serving, after toasting, generously butter the toast. Arrange the toast on plates.
- Spoon the sauce over the toast (If the sauce is too thick, just reheat on low heat.), sprinkle with the egg yolks, top with chopped chives, a light sprinkling of paprika and black pepper.
- Serve with sides of your choice.
Notes
Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
Variant: 1. Use duck eggs in place of chicken eggs, but keep in mind the yolk is much richer in flavor, and you will get more yolk and less whites.
Adapted from an internet recipe.
Cinnamon Egg Soup
This is an off the beaten path Thai soup side dish or with rice for a main dish. If you are not a fan of cinnamon, you may want to give this dish a pass. I loved seasoned or flavored hard boiled eggs so this is on my to cook list for sure.
Ingredients
- 4 hard boiled eggs, peeled
- 1 tablespoon ground cinnamon
- tofu, I need to clarify amount/type
- 2 cloves garlic, peeled
- 1-2 black peppercorns
- 1 tablespoon fresh coriander leaves, chopped
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cube chicken stock
- 1 cup water, + 2 tablespoons
- 1 teaspoon cooking oil
Instructions
- Using a mortar and pestle, pound the garlic, peppercorns, and coriander together.
- In a medium small pot, add the water, the 1 cup and the 2 tablespoons, and the chicken stock cube. Turn on the heat to medium high and let the water and stock come to a boil.
- While the water is heating, heat a non stick pan with the oil, when hot, add the mixture from the mortar and fry until the garlic is softened.
- Add the soy sauces, salt, and sugar and stir into the mixture.
- Add the eggs to the pan, and just stir fry for a minute or two to take on some intense flavor and then remove from heat.
- Use a slotted spoon and transfer the eggs to the pot of boiling chicken stock, and pour in the contents of the pan.
- Cut the tofu into bite size pieces and add to the pot.
- Bring to a gentle boil and hold that for 10 minutes, reduce to a low simmer for 30 minutes. Remove from heat and allow to cool a few minutes.
- Serve as a side of 2 eggs and tofu with any Thai dish or as a main when served with rice as a side.
Notes
Low cost.
This recipe forĀ Cinnamon Soup with EggĀ is adapted fromĀ Appon's Thai Food.
Steamed Egg with Dried Shrimp & Mushrooms
This is an upgraded version of the classic Chinese steamed egg (ę°“čøč) from a good friend, and sounds very good.
Equipment
- Rice Cooker with Steamer Tray
- Steamer Handles
Ingredients
- 2 eggs
- 1 cup warm water
- 1/4 cup carrot, diced
- 2-3 fresh Shiitake mushrooms, stems removed and diced
- handful dried baby shrimp, optional
- pinch sugar, optional
- pinch salt, not needed if using the shrimp
- pinch white pepper powder
- 1 spring onion, sliced, white and green parts
- 2-4 dashes sesame oil
Instructions
- For the steaming, I will be using my rice cooker, however, a pot with a trivet and lid work just as well. Use of steamer handles to lift the dishes into and out of the steamer tray or trivet is recommended.
- In a mixing bowl, add the eggs and water and mix well.
- Add the shrimp if using, the carrot, and mushrooms and mix those in. Pour the mixture into two small heatproof dishes.
- Place the dishes in a steamer (your preferred preference for steaming) and bring up the heat to high. When the water is boiling, steam covered for 7-8 minutes or until the egg is set. Remove the cover and steam for an additional 1-2 minutes.
- Carefully remove the dishes, add a dash or two of sesame oil to each dish and sprinkle with the sliced spring onion.
- Serve and enjoy. This can be a nice breakfast, a light lunch, or a light dinner with rice on the side.
Notes
Low cost.
