Eggs B-E

Egg & Cheese Dishes

Eggs, Baked w Spinach & Mushrooms Serves 4
Put oven rack in upper third of oven and preheat to 450. Bring 1/2 inch water to boil in a 10- to 12-inch ovenproof skillet (not cast iron), then add half of the spinach and cook, turning w tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in the same manner, then cook, covered, over moderately high heat until spinach is tender, 2 min. Drain in colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2-3 min. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, 3 min. Stir in cream, s&p, nutmeg, and spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mix. Break an egg into each indentation and bake, uncovered, until egg whites are set, but yolks are still runny, 7-10 min. Lightly season, then sprinkle w cheese.

Ingredient	Quantity	Comments
Spinach	10	oz. Baby leaves
Onion	0.25	c finely chopped
Butter	2	T unsalted
Mushrooms	5	oz thinly sliced (2 c)
Heavy Cream	0.33	c
Nutmeg	0.125	tsp
Egg	4	large
Cheese, Parmesan	2	T finely grated

Breakfast Cups Serves 6

Separate a can of butterflake dinner rolls into 3 layers each to line 12 greased muffin tins (or use crepes). In each, put 1/2 slice of crisp, crumbled bacon. Beat yolks w parsley flakes, salt and pepper. Fold in stiffly beaten whites. Spoon into prepared tins. Bake 12-15 min at 375. Serve high, hot and puffy.

Rolls

can butterflake dinner

Bacon

slices, fried & crumbled

Egg

Separated

Parsley

0.5

tsp dried

Camembert Fondue w Truffle Essence

Serves

See recipe under Appetizers

Cheese & Tomato Pie, Italian

Serves

Make enough pastry for 2 crust pie and roll 2/3 of it into 16" circle. Fold in quarters and lift into 10" spring form pan. Press in bottom and sides. Brush w yolk. Mix cheeses, eggs, tomatoes and seasonings. Add up to 1 c of any desired filling: meat, shellfish, vegetables, etc. Spoon into crust. Fold pastry over. Brush w yolk. Roll remaining pastry into 10" circle. Place over filling and seal. Brush w. yolk. Bake 1 hr at 375 or until knife comes out clean. Chill and serve.

Cottage Cheese

Cheese, Ricotta

Cheese, Parmesan

0.67

Tomato

c, seeded and chopped

Italian Seasoning

tsp

Egg

Salt

Pepper

Pastry

for 2 crust pie

Egg Yolks

beaten

Chili con Queso

Serves

In top of double boiler, combine all ingredients except cream. Heat over simmering water 45 min-1 hour. Stir in cream and heat. Serve w tostados.

Cheese, Cheddar

c grated

Chili Peppers

small can

Onion

small chopped

Garlic

clove, minced

Chili Powder

tsp

Tomato

1.25

Heavy Cream

0.5

Egg Foo Young

Serves

In blender, combine eggs w meat and onion. Add water chestnuts and bean sprouts. Pulse once or twice. Ladle onto hot, greased grill. Brown on both sides.

Egg

Meat

0.75

c (or fish or shellfish)

Onion

0.5

Water Chestnuts

0.25

c diced

Bean Sprouts

c, drained

Eggs a la Sea Ketch

Serves

Saut� shrimp and scallops in butter for 2 min. Add crabmeat and lobster and cook 2 min more. Deglaze pan w wine. Remove seafood and reserve liquid. Poach eggs in 4 c water w 1T white vinegar added. Toast muffins. Place 2 on each plate. Divide seafood between plates. Place egg on each muffin and to w 1/4 c sauce. Sprinkle w parsley.

Shrimp

large

Scallops

sea, quartered

Crab

Lobster

oz, chopped

Butter

Wine, White

0.25

Egg

English Muffins

halved

Parsley

T fresh

Eggs, Deviled

Serves

Place eggs in saucepan and cover w cold water. Bring to a bil over med-hi heat. Cover and remove from heat. Set aside for 15 min. Drain pan and fill w cold water. Peel when cool enough to handle. Cut eggs in half and scoop out yolks. Mix yolks w other ingredients. Spoon into whites and serve.

Egg

doz

Mayonnaise

0.25

Tarragon

T minced fresh

Mustard

T Dijon

Mustard Seeds

tsp

Hot Sauce

dash

Eggs Irsini

Serves

Preheat the oven to 300. Break each egg separately, pouring the whites into a bowl but leaving the yolks in the shells. Try to remove the threads from the yolks, but do not break the yolks. Prop the shells in an egg carton. Add salt to whites and beat them until stiff enough to support the weight of a teaspoon without it sinking in. Grease an ovenproof dish and pour the whites into it all at once. Smooth the surface with a wooden spoon. Use the spoon handle to make 6 fairly deep cavities in the whites, evenly spaced and as far apart as possible. Slip one yolk into each cavity and sprinkle w pepper. Sprinkle the whole dish w cheese and dot w butter. Place on bottom shelf and bake 20-30 min or until yolks are set. SERVE IMMEDIATELY.

Egg

Salt

0.25

tsp

Pepper

Cheese

T, grated

Butter

0.25

c unsalted