Egg-cellent, Egg-ceptional, Egg-streme recipes in honor of Spring
Crustless Quiche – a baked version of a frittata. You can use any variety of ingredients to suit your taste buds or dietary preferences. Quiche is also a good way to use up leftovers, like wilting leeks in the vegetable drawer…
You will need:
9” deep-dish pie pan
whisk or blender
4-6 eggs
other desired ingredients like vegetables, cheeses and meats
Sauté and season vegetables and meats in an oiled or buttered sauce pan. Use about 1-2 cups total solid ingredients (including cheese). Spread the meats and vegetables in the pie plan. Sprinkle shredded cheese on top of the other ingredients. In a bowl using a whisk or in a blender, use 4 eggs to 1 ½ cups liquid. You can use cream, milk, unsweetened soymilk or a combination for the liquid. Add seasoning as desired: salt, pepper, curry, cumin, smoked paprika, dried mustard, and diced fresh herbs. Whisk or blend the eggs, liquid and seasoning until combined but not frothy. Heat oven to 375 degrees. Pour egg mixture on top of solid ingredients. Bake for 30-45 minutes. Check after a half hour by inserting a knife into the middle of the egg custard. If it comes out clean, it’s done. Remove from the oven and let sit for a few minutes to set.
Frittata is very similar to quiche, but much faster to prepare. Heat oven to broil. Sauté solids and meats in oiled ovenproof saucepan. Use same amount of solid ingredients as for a quiche. Beat 4-6 eggs with a whisk. There is no need for liquids. Keep the solids in the pan and pour the beaten eggs on top. Let the eggs set up for a few minutes, but do not cook them all the way through. Sprinkle cheese on top and stick under the broiler for a few minutes until the eggs set and the cheese melts.
Egg Hash – You can use any variety of ingredients to suit your taste buds or dietary preferences. Scrambles are another good way to use up leftovers, like wilting kale in the vegetable drawer…
You will need:
Large frying pan
1 good quality sausage (pork, chicken, lamb), chopped
3 large eggs, scrambled
1 cooked, peeled and cubed beet
Red onion or green shallots, diced
Kale leaves de-veined and finely chopped
Splash of apple cider vinegar
Handful of walnuts, toasted
Plain yogurt and olive oil to serve
In frying pan over medium heat, cook the sausage until browned. Add the beet, onion, and kale, and sauté. Add the vinegar and deglaze the pan. Cook until the kale wilts. Add the eggs and scramble everything together. Top with the walnuts. Serve with yogurt and a drizzle of oil.
Snake Eggs – an old Scottish family recipe.
You will need:
Hard boiled egg ratio 2:1 per person (3:1 for large Scots)
Toast of your preference
White sauce (Béarnaise works well)
Chop up hard boiled egg whites into bite sized pieces and add to sauce, pour onto toasted toast, grate hard boiled yolks (put ‘em through a ricer) and sprinkle on top. Ith gu leòir!
Saucy Sauces
Blender Hollandaise – a cheater version of the classic French emulsion sauce. Lots of butter and eggs. Not really for every day eating, but a delicious treat over asparagus or Eggs Benedict.
You will need:
A blender
3 eggs
2-3Tbsp lemon juice
pinch of cayenne pepper
2 sticks of butter, boiling hot
Put first three ingredients in the blender and mix. With blender running, slowly pour in hot butter until sauce comes together. If sauce separates, whisk in drops of hot water.
Béarnaise Sauce – another emulsion sauce, good on steak.
You will need:
A small frying pan
A blender
½ c white wine
2Tbsp tarragon vinegar
1tsp white vinegar
1Tbsp fresh tarragon, chopped
1 -1/2Tbsp shallots, diced
3 egg yolks
2 sticks butter, boiling hot
Add wine, vinegars, tarragon, and shallots to the pan over medium-low heat and reduce to 2Tbsp. Put egg yolks into blender. Add reduction. With blender running, slowly pour in hot butter until the sauce comes together. If sauce separates, whisk in drops of hot water. Voila!