Gail South

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   1 can butterflake dinner

Bacon   6 slices, fried & crumbled

Egg   4 separated

Parsley   1 T

Cheese & Tomato Pie, Italian

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   1 lb

Cheese, Ricotta   1 lb

Cheese, Parmesan   0.67c

Tomato   1c, seeded and chopped

Italian Seasoning   2 tsp

Egg   3


Pastry for 2 crust pie

Egg Yolks   1 beaten

Chili con Queso  Serves 4

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  2 c grated

Chili Peppers 1 small can

Onion 1 small chopped

Garlic 1 clove, minced

Chili Powder 1 tsp

Tomato   1.25 c

Heavy Cream   0.5 c

CrockPot Breakfast Casserole

​Beat 12 eggs until well blended. Next, beat in milk and garlic powder, mustard, 1 tsp salt, and 1/2 tsp pepper. Set aside. Layer potatoes (I suggest to season each potato layer to taste…..a small pinch of salt and pepper) and sprinkle 1/3 of the onions. Next sprinkle 1/3 of the bacon. Last but not least, top with 1 cup of cheese.  Repeat this layering 2 more times to have a total of 3 layers….ending with cheese. Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 5 hours on low. For frozen hash browns, cook for 6 hours on low or until eggs are set.

1 dozen eggs
1 cup milk
2 lbs of hash brown potatoes. (you can use frozen hash browns
1 lb of bacon – cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
1/2 cup onions – diced
3 cups cheddar cheese – shredded
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)  

Crottini de Chavignol

Place individual cheeses (this is a tiny goat cheese) on a microwave safe plate and cook on very low just until the cheese melts. Serve with fresh cherries

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.
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   2T finely grated 

Egg Foo Young  Serves 4

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   5

Meat   0.75c (or fish or shellfish)

Onion   0.5c

Water Chestnuts   0.25c diced

Bean Sprouts   1c, drained

Eggs a la Sea Ketch Serves 2

Sauté 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   6 large

Scallops   4 sea, quartered

Crab   3 oz

Lobster   3oz, chopped

Butter   1T

Wine, White   0.25c

Egg   4

English Muffins   2 halved

Parsley   1T fresh 

Eggs, Deviled

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   1doz

Mayonnaise   0.25c

Tarragon   1T minced fresh

Mustard 1T Dijon

Mustard Seeds   1tsp

Hot Sauce   dash 

Eggs Irsini  Serves 6

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   6

Salt   0.25tsp


Cheese   2T, grated

Butter   0.25c unsalted

Fondue  Serves 4

Dredge cheese lightly w flour. Rub pot w garlic. Pour in wine. Set over moderate heat. When air bubbles rise to surface, add lemon juice, then add cheese by handfuls, stirring constantly w wooden fork or spoon, until cheese is melted. Add kirsch and spices, stirring constantly. Serve and keep bubbling hot over burner. Spear bread cubes and apples into cheese.

Cheese, Swiss   1lb, shredded

Flour   3T

Garlic   1 clove

Wine, White   2c

Lemon Juice, Fresh   1T

Liqueur, Kirsch   3T

Nutmeg   to taste

Pepper white, to taste

Bread   1loaf, French or Italian, cubed


Goat Cheese, Baked

In food processor, process Melba toasts to fine, even crumbs, about 1 ½ min. Transfer crumbs to medium bowl and stir n pepper. Whisk eggs and mustard in medium bowl until combined. Combine thyme and chives in small bowl. Using kitchen twine or dental floss, divide cheese into 12 evenly sized pieces. Roll each piece into a ball; roll each ball in herbs to coat lightly. Transfer 6 pieces to egg mix, turn each piece to coat; transfer to crumbs and turn to coat, pressing crumbs into cheese. Flatten each ball into disk about 1 ½” wide ad 1” thick and set on baking sheet. Repeat with remaining 6 pieces cheese. Freeze until firm, about 30 min. (Cheese may be wrapped tightly in plastic wrap and frozen up to 1 week.) Adjust oven rack to uppermost position; heat to 475 degrees. Remove cheese from freezer and brush tops and sides evenly w olive oil. Bake until crumbs are golden brown and cheese is slightly soft, 7-12 min. Using thin metal spatula, transfer to paper towel-lined plate and cool 3 min. 

Oeufs a l'Intrigue  Serves 4

Line 9" pie pan w pastry. Prick w fork & bake 5 min at 400. Beat eggs w cream. Add onion. Pour 1/3 into shell. Bake 5 min. Arrange crab (or use anchovies) on top. Add another 1/3 of eggs. Return 5 min. Sprinkle w cheese. Top w remaining eggs. Bake 20 min or until knife comes out clean.

Pastry   1 for 9" pan

Egg   4

Heavy Cream   0.75c

Onion   1T grated

Crab   0.5c

Cheese   0.75c grated

Omelet, Fluffy  Serves 2

Adjust oven rack to middle position and heat to 375. Whisk egg yolks, melted butter and salt together in bowl. Beat egg whites w cream of tartar or vinegar or lemon juice until stiff peaks just start to form. Fold yolks into whites. Heat remaining 1T butter in 12" oven safe skillet over med-hi, swirling to cover bottom. When butter foams, quickly add egg mix, spreading into even layer. Remove from heat and gently sprinkle filling and cheese evenly over omelet. Transfer to oven and cook until center springs back when lightly pressed, 41/2 - 5 min. Run spatula around edges of omelet to loosen, shaking gently to release. Slide onto cutting board and let stand for 30 sec. Fold in half w spatula. Cut in half and serve immediately.

Eggs 4 large, separated

Butter 2 T unsalted

Cream of tartar 1/4 tsp (or use a tsp of white vinegar or lemon juice)


Petits Pot de Creme au Fromage  Serves 6

Beat eggs. Gradually add cream. Add seasonings. Add 1 c cheese. Pour into 6 custard cups. Place in hot water and bake 30 min at 350. Sprinkle w remaining cheese.

Cheese, Swiss   2 c grated

Egg   6

Heavy Cream   3 c


Cayenne Pepper

Nutmeg   0.25 tsp

Phyllo Torte

​Heat oven to 400 degrees. In a large bowl, combine ricotta, ricotta salata, pecorino Romano, eggs, herbs and pepper. Brush Bundt pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan, poke a hole into phyllo where center tube is and push phyllo into pan to line it. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan. Scrape half of the ricotta filling into pan. Scatter prosciutto over ricotta, then top with mozzarella. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 20 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte; some butter will seep through holes and some will remain on top of dough. Place pan on a baking sheet and bake for about 1 hour 30 minutes, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 to 2 hours before inverting onto a wire rack and slicing. Serve warm.

​1 ½ pounds/680 grams/3 1/4 cups fresh whole-milk ricotta
½ cup/45 grams shredded ricotta salata
¼ cup/28 grams pecorino Romano
3 large eggs
1 cup chopped soft spring herbs or baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley, arugula)
1 teaspoon ground black pepper
¾ cup/1 1/2 sticks/170 grams unsalted butter, melted
1 1-pound box phyllo dough, thawed overnight in refrigerator
½ cup/70 grams diced prosciutto
½ cup/62 grams cubed mozzarella

Quiche Lorraine  Serves 4

Brush pastry shell w yolk. Combine eggs, milk and cream, butter, seasonings. Sprinkle unbaked crust w bacon and cheese. Pour in cheese. Bake 30 min at 350 or until knife comes out clean. Let sit 5 min before serving.

Pastry   1  9" shell

Egg   4

Egg Yolks   1

Milk   0.75c

Heavy Cream   0.75c

Butter   2T melted


Cayenne Pepper

Nutmeg   0.25tsp

Cheese, Swiss   1c grated

Bacon   6 sliced, fried and crumbled

Soufflé au Fromage sans Farine  Serves 4

Preheat oven to 425. Combine cream cheese, yolks, cheese, cayenne, nutmeg, salt and pepper to taste in mixing bowl. Whisk until smooth. Beat whites until quite stiff and fold into cheese mix. Generously butter the bottom and sides of a 6-c soufflé dish. Spoon mix in. Place dish on baking sheet and place in oven. Bake 10 min and reduce temp to 400. Bake 15 min longer. Serve immediately.

Cream Cheese   4 oz

Egg   6 separated

Cheese   1.25 finely grated

Cayenne Pepper   pinch

Nutmeg   0.2tsp

Soufflé Victoire  Serves 4

Melt butter and blend in flour. Bring cream to boil and add, all at once. Cook, stirring vigorously, until sauce is thickened and smooth. Stir in mustard. Remove from heat and stir in cheeses until they are melted. Season w peppers. Cool slightly. Stir in 5 slightly beaten yolks. Beat 7 whites until stiff and fold gently into a well-buttered 6-cup soufflé dish. Bake in water in preheated 375 oven until soufflé has risen and is golden brown (35-40 min).

Butter   4T

Flour   2T

Heavy Cream   1c

Mustard   1 tsp Dijon

Cheese, Swiss   1c grated

Cheese, Parmesan   0.66c grated

Cheese, Blue   0.25c crumbled

Pepper   0.25tsp

Cayenne Pepper   dash

Egg   5 separated

Egg White   2

Sour Cream Soufflé  Serves 8

Preheat oven to 350. Butter a 2-qt soufflé dish, coat w some of the Parmesan, and refrigerate. In a large mixing bowl, whip sour cream and flour together w whisk. Stirring briskly, add egg yolks, one at a time. Stir in salt, cayenne, chives, and remaining cheese. Beat egg whites in a bowl until they reach firm, shiny peaks and fold them into batter w rubber spatula. Pour into soufflé dish and bake 30-35 min.

Cheese, Parmesan   0.25c freshly grated

Sour Cream   1.5c

Egg Yolks   5 

Salt   1 tsp

Cayenne Pepper   0.25tsp

Chives   2T chopped

Egg White   7

Spinach, Artichoke & Gouda Ramekins   Serves 8

Heat butter in Dutch oven over medium high till bubbly. Add shallots and garlic and cook till translucent, 3 min. Add spinach and cook 5 min or until wilted. Drain in colander, pressing slightly. Divide spinach, artichokes and cheeses among 8 lightly greased 1 c ramekins (or 2 qt baking dish). Combine eggs and next 4 ingredients in large bowl. Pour egg mix over spinach mix. Cover and refrig overnight. Preheat oven to 350. Bake uncovered 45 min or until centers are just set. Let stand 5 min before serving.

Butter 1 1/2 T

Shallots  2 thinly sliced

Garlic  4 cloves, minced

Baby Spinach   12 oz

Artichokes   16 oz frozen, thawed

Swiss Cheese  1 c shredded

Smoked Gouda  1 c shredded

Eggs  10 beaten

Half n Half  3 c

Dill  1/4 c

​Kosher Salt  3/4 tsp

​Pepper  1/2 tsp

Triple Cheese Ramekins   Serves 4

Heat cream w butter. Stir in bread crumbs and pepper. Let cool. Add beaten yolks cheeses and crumbs. Beat whites till stiff. Fold in. Pour into 4 small soufflé dishes. Bake at 350 for 20-25 min.

Heavy Cream   0.5c

Butter   2T

Egg   4 separated

Cheese, Swiss   0.5c

Cheese, Parmesan   0.33c

Cheese, Blue   2T

Bread Crumbs   1.5c

Welsh Rarebit     Serves 4

Combine beer, mustard, Wor. and red pepper seasoning in top of double boiler. Warm over simmering water. Stir in cheese, a bit at a time, until melted. Beat eggs slightly in small bowl. Slowly stir in about 1 c of the hot cheese mix. Stir back into remaining cheese mix in double boiler. Cook, stirring constantly, 3 min. Remove from heat. Halve each slice of toast diagonally; place 4 triangles on each plate. Spoon mix on top and sprinkle w paprika.

Beer   1c

Mustard   1tsp dry

Worcestershire Sauce   2 tsp

Hot Sauce   few drops

Cheese, Cheddar   1lb, shredded

Egg   2

Bread   8slices, toasted

Zucchini Frittata w Blossoms   Serves 6

In a bowl, whisk eggs, 1/2 c cheese, s&p. Sauté zucchini in 12" non-stick skillet over moderately high heat in 2T oil, stirring, until it is softened. Transfer w slotted spoon to a small bowl. Add remaining 1T oil to skillet and cook onion and pepper w s&p over moderate heat, stirring, until vegetables are softened. Add garlic and thyme and cook the mix, stirring 1 min. Stir in zucchini, pour in egg mix and arrange blossoms decoratively on the surface. Preheat the broiler. Cook frittata over moderate heat, w/o stirring, for 12 - 15 min or until the edge is set but the center is still soft, and sprinkle the remaining cheese on top. Broil about 4" from heat 2-3 min or until the cheese is bubbling and golden. Let cool in skillet 5 min, run a thin knife around edge, and slide onto serving plate. Cut into wedges and serve warm or at room temp.

Egg   12 large

Cheese, Parmesan   1c

Zucchini   3c julienne strips (2 med)

Olive Oil   3 T

Onion   1 chopped fine

Peppers, Red   1 chopped fine

Garlic   3 cloves, minced

Thyme   1.5T fresh

Zucchini Blossoms   6-8 blossoms, pistils removed

Zucchini Frittatas   Serves 6

Preheat oven to 375. Heat oil in 12" nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini w salt & pepper, stirring occasionally, until just tender, about 4 min. Whisk chives, zucchini, and 1/2 c cheese into eggs. Divide mix among 6 oiled 1 cup muffin cups or ramekins and bake in middle of oven until tops are puffed and set, about 15 min. Remove pan fro oven and turn on broiler. Sprinkle frittatas w remaining 1/4 c cheese and broil 3-4 inches from heat until cheese is melted and tops are golden, 1-2 min.

Olive Oil   1.5T

Zucchini   3 med, halved lengthwise & cut into 1/8" slices

Chives   0.25c

Cheese, Pecorino Romano   1.5oz finely grated (.75 c)

Egg   10 large beaten