Phyllo Egg Cups


  • 1 Set of Phylllo Dough sheets
  • Shredded Cheddar cheese
  • 6 eggs
  • 3 Tbsp butter melted
  • Dry basil
  • Salt
  1. Preheat oven to 350 degrees
  2. Add eggs to a bowl and mix them. Add salt
  3. Grease 8 muffin cups
  4. Lay out the phyllo sheets and cut them into 8 rectangles
  5. Take a few layers of phyllo squares and put them on the bottom of the muffin cups
  6. Brush them with butter
  7. Add a couple more layers of phyllo squares (You will have leftover phyllo squares after this step)
  8. Brush them with butter
  9. Add shredded cheese
  10. Pour egg mix into the 8 muffin cups
  11. Add basil on top of each cup
  12. Bake them for about 20-25 minutes until the eggs look done

Classic Baked Eggs


Classic Baked Eggs
  • Unsalted butter for ramekins
  • 4 tsp heavy whipping cream
  • 8 large eggs
  • 1/2 tsp salt
  • Black pepper to taste

Preheat over to 75 degrees.

Butter 4 ramekins and place on a baking sheet. Pour 1 tsp cream into every ramekin, and crack 2 eggs over cream in each. Sprinkle with 1/8 tsp salt and a pinch of pepper. Bake until set around edges and still a little soft in centers, (approx. 15 minutes). Remove from oven and let stand a few minutes. Add optional toppings.

Suggested Topings:

1- Parmesan cheese

2- Bacon, cheddar cheese and chives

3- Marinara sauce, feta cheese and parsley

4- Fresh thyme, rosemary and parmesan cheese

Frittata Italiana


frittata

 

  • 3 tbsp. olive oil
  • 6 eggs (lightly beaten)
  • 8 tbsp. milk
  • 6 oz shredded mozzarella
  • 3 oz. prosciutto
  • 4 oz. boiled potatoes, peeled and sliced thin
  • 2 oz. parmigiano cheese, grated
  • Pepper to taste. There is no need to add salt.

Preheat oven to 375. Heat olive oil in a skillet over medium heat. In a large bowl, whisk together eggs, milk, mozzarella, prosciutto, parmigiano and pepper. Pour mixture into hot skillet and place in the oven.

Bake for approximately 12 minutes (until a knife inserted comes out clean). Broil for 2 additional minutes.

Eggs Benedict


This recipe makes 4 servings.

 Poached eggs:

  • 8 eggs
  • Water
  • 1 teaspoon distilled white vinegar

Hollandaise Sauce:

  • 4 egg yolks
  • 2 tablespoons lime juice
  • 2 teaspoons vinegar
  • ½ teaspoon salt
  • 1 cup melted butter
  • Paprika and pepper to taste

English Muffins:

8 slices smoked salmon

4 English muffins, split

Directions

  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, salt, pepper, and paprika.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in lime juice and vinegar, then remove from heat. Place a lid on pan to keep sauce warm.
  3. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
  4. While eggs are poaching, toast the English muffins and once they are toasted, top each one with a slice of salmon and one poached egg.
  5. Place 2 muffins on each plate and drizzle with hollandaise sauce. Serve immediately.

Asparagus Frittata


5 eggs

1/4 cup milk

1/4 cup shredded cheddar cheese

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/2 cup fresh asparagus cut into 1-inch pieces (about 1/2 lb)

PREPARATION

1- Preheat oven to 375 degrees F

2- Coat a 9-inch pie play with cooking spray and set aside

3- Whisk eggs, milk, cheese, salt and pepper.  Stir in asparagus and pour into prepared plate.

4- Bake for 20 minutes. 

Makes 4 large servings. 

NOTE:  You may want to use canned asparagus instead of fresh asparagus if you prefer a softer consistency.