skip to main content

Breakfast Egg Recipe

15 years ago

We are having company this weekend and I want to make something different for breakfast. These folks have been at the cottage many times and I've exhausted my repertoire!

I don't want to do a strata, or anyhting using bread, quiche is out too. I'm doing waffles the other morning so don't want this to be another carbs based breakfast. Just something different I can do with eggs and serve with biscuits and pea meal bacon. Oh and it can't be spicy.

Anyone have something like that?

Sort by:Oldest

Comments (15)

caliloo
15 years ago
This has been on my "To Try" list forever and it may be just what you are looking for (I've thought about making them in a thick Vidalia ring too). Or you can always do a Benedict sort of thing. I've been making smoked salmon benedict and crab benedict a couple of Sundays each month.

Enjoy your company!

Alexa

Here is a link that might be useful: Bell Pepper Egg in a Hole
arabellamiller
15 years ago
I was thinking a smoked salmon benedict would be good, too.

Or what about crepes? I LOVE breakfast crepes! Particularly fruity ones.

Have a wonderful weekend.
AM
Related Discussions
RECIPE: Anyone have Breakfast Cookie Recipe?
Q
Comments (4)
A lot of Italian families have Biscotti with their breakfast coffee: Sobe Biscotti Makes 32 biscotti Source: Burt Wolf's Local Flavors, Miami, Florida The Miami Beach restaurant Nemo serves these biscotti with an assortment of fruit sorbets. Pastry chef Hedy Goldsmith suggests an easy way to line the loaf pan with foil. "Invert the loaf pan and mold the foil around the outside. Turn the pan over and place the molded foil right in the pan." 4 ounces (1 1/2 cups) thinly-sliced almonds Butter or Pam vegetable spray 4 eggs, separated 1 teaspoon fresh lemon juice 3/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt Grated zest of 1 lemon, finely grated 2 cups sifted all-purpose flour 1/2 cup dried sour cherries 1/2 cup dried cranberries Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and toast for 10 minutes, until golden brown. Set aside to cool. Line a 5 x 9 1/2-inch loaf pan with foil on all sides. Butter or spray Pam all over the inside of the pan and set aside. TO PREPARE THE BATTER: Place the egg whites in the bowl of an electric mixer with the whisk attachment. Beat the egg whites with the lemon juice until they just begin to hold stiff peaks. Gradually add 1/4 cup of the sugar to the whites and continue to beat on high until they hold firm, stiff peaks. Transfer the beaten whites to a large mixing bowl. In a small bowl, whisk the egg yolks, vanilla, and salt together until the mixture becomes thick and then add the lemon zest. With a wide blade rubber spatula, fold this egg yolk mixture into the beaten whites, once it is incorporated, gradually add the remaining 1/2 cup of sugar. Then fold in the sifted flour and then the toasted almonds, cherries and cranberries. Turn the batter out into the prepared loaf pan. Use the back of a spoon, dipped in water, to smooth out the top. Place the loaf pan into the oven and bake for 30 minutes. After 30 minutes, cover the loaf pan with a piece of foil. This will prevent the top of the loaf from becoming too brown. Return the loaf to the oven and continue to bake for 30 to 35 minutes, or until a cake tester or toothpick comes out clean when inserted in the center. Remove the loaf from the oven and allow to cool for 15 minutes. Invert the loaf onto a plate, remove the foil, and immediately wrap with a fresh piece of foil. Allow to cool to room temperature and then place into the refrigerator for at least 2 hours or overnight. FOR THE SECOND BAKING: Place the two oven racks on the top third and the bottom third of the oven to create two tiers and preheat the oven to 275 degrees F. Unwrap the loaf and using a serrated knife, cut the loaf into 1/4-inch thick slices. Place the slices on a baking sheet and bake two sheets at a time until the cookies are lightly golden: this should take about 30 minutes. You want the cookies to be dry and crisp, but not too dark in color. Halfway during the baking, reverse the baking sheets to ensure that they cook evenly. Once the cookies are dry and crisp, place them on a cooling rack to cool completely and then serve. Store in an airtight container. Recipe courtesy of Pastry chef Hedy Goldsmith, Nemo, Miami Beach, Florida
...See More
Do the eggs cook in stove top mac & cheese?
Q
Comments (8)
My son sounds like olychick's grandson. No, egg allergies aren't directly subject to the doneness of the eggs. When my son was a toddler, the first time I made him an egg, his face puffed up & his eyes became swollen shut; he had to have a dose of steriods. So of course we avoided eggs. Then I remembered that he had already tolerated small amounts in cake, cookies, etc. so for him it wasn't an "all or none" thing like it is with nuts for him (he had an anaphalactic reaction to the littlest bit of nuts). So we make pancakes, but not french toast, for a long time he didn't have mayo, etc. We re-test his food allergies every 3 yrs to see if anything has changed. He gets huge skin reactions where he is tested for both the white & yolk, but again, he does have bits of egg in baked goods - there is not always a direct correlation to the skin test & how you will react. We still don't make quiche, strata, or anything like that, however, like I said he did have the mac & cheese a couple times & was fine. I guess I just try to stay away from uncooked eggs period, and I wasn't sure if they would be considered to be cooked in that mac & cheese recipe.
...See More
RECIPE: loking for yellow squash recipe -no eggs
Q
Comments (4)
I have an abundance of yellow squash right now so here is a recipe I tried yesterday. It was very good. I will make it again. I couldn't find the instant corn bread stuffing mix so I used a small box of corn bread muffin mix with Stove Top Savory Stuffing and that is what I will use again next time. I also used more cheese for the topping. Everyone went back for more. Squash Stuffing Casserole 3/4 cups water 1/4 tsp salt 6 cups sliced yellow summer squash 1 small onion sliced 1 can condensed cream of mushroom soup, undiluted 1 cup sour cream 1 pkg instant corn bread stuffing mix 1 can 4 ounce chopped green chilies salt and pepper to taste 1 cup shredded cheddar cheese In a large saucepan, bring water and salt to a boil. Add the squash and onion. Reduce the heat; cover and cook until the squash is crisp-tender, about 6 minutes. drain well; set aside. In a bowl, combine soup, sour cream, stuffing and the contents of the seasoning packet, chilies, salt and pepper, mix well. Fold in the squash mixture. Pour into a greased shallow 2-qt baking dish. Sprinkle with cheese. Bake uncovered at 350 for 25 to 30 minutes or until heated through. If you have any leftovers they can be frozen. Casserole Cooking Taste of Home Books
...See More
recipe: 8 (no egg) ice cream recipes
Q
Comments (0)
Apricot Ice Cream Blueberry Ice Cream Chocolate Cinnamon Ice Cream Orange Ice cream Red Raspberry Ice Cream World-Famous Philadelphia Vanilla Butter Pecan Ice Cream Mango Ice Cream * Exported from MasterCook * Apricot Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh apricots 2 cups water 1 cup sugar 2 cups heavy cream -- whipped 1 cup evaporated milk 1 teaspoon grated lemon rind 1/2 teaspoon almond extract In a saucepan, combine apricots and water. Cook, on low heat, for 10 min. Add sugar to apricots and continue to cook for 10 more min. Press apricots mixture through a sieve to remove skins and stones. Cool. Add whipped heavy cream, evaporated milk, lemon rind and almond extract to the apricot puree. Churn-freeze. * Exported from MasterCook * Blueberry Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints fresh blueberries 1 cup sugar 1/8 teaspoon salt 2 cups heavy cream -- lightly whipped 1 cup evaporated milk Mash berries and cook with sugar, on medium heat, stirring constantly, for 5 min. Press berries through a sieve. Cool. Add salt, lightly whipped cream and evaporated milk to the berries. Churn-freeze. * Exported from MasterCook * Chocolate Cinnamon Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces unsweetened chocolate 2 cups condensed milk 4 cups light cream 1/2 cup water 2 tablespoons vanilla extract 1/4 teaspoon salt 2 teaspoons ground cinnamon In top of double boiler, melt chocolate. Stir condensed milk into melted chocolate and cook, stirring for 5 min. Cool. Stir light cream into chocolate mixture. Add mixing well, water, vanilla, salt and cinnamon. Churn-freeze. * Exported from MasterCook * Orange Ice Cream I Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh orange juice 1 teaspoon finely grated orange peel 1/2 cup fresh lemon juice 1/2 cup finely grated lemon peel 2 cups sugar 2 cups milk 2 cups heavy cream 1/8 teaspoon salt Combine all ingredients. Mix well. Churn-freeze. * Exported from MasterCook * Red Raspberry Ice Cream Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh red raspberries 1 cup sugar 1/8 teaspoon salt 3 cups heavy cream -- lightly whipped Clean and crush raspberries. Combine raspberries, sugar and salt. Let stand for 1 1/2 hours in a warm place. Mash and strain. Combine strained raspberry mixture with lightly whipped heavy cream. Churn-freeze. * Exported from MasterCook * World-Famous Philadelphia Vanilla Recipe By :the Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups light cream 1 1/4 cups sugar 2 vanilla beans, 3" size -- split 1/8 teaspoon salt In top of double boiler, combine 3 cups cream, sugar, vanilla beans and salt. cook, stirring constantly, for 10 min. Remove beanpods, scraping pulp and seeds into cream. Cool. Add remaining 3 cups cream to the cooled mixture. Mix well. Churn-freeze. NOTES : A key recipe---use your imagination and add fruits, nuts and flavorings to make this vanilla into your own concoction. * Exported from MasterCook * Butter Pecan Ice Cream Recipe By :The Complete Book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped pecans 2 tablespoons butter 2 1/2 cups heavy cream 3/4 cup sugar 2 tablespoons vanilla extract 2 cups cold milk In a skillet, brown the pecans in the butter. cool. Mix together the browned pecans, cream, sugar, vanilla and milk. Churn-freeze. * Exported from MasterCook * Mango Ice Cream Recipe By :The complete book of Homemade Ice Cream Serving Size : 1 Preparation Time :0:00 Categories : Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh mango puree (about 2 med.) 1 cup sugar 1/8 teaspoon cream of tartar 1/3 cup water juice of 1 lime 4 cups heavy cream -- lightly whipped In a saucepan, mix together sugar, cream of tartar and water. Boil for 5 min., stirring occasionally. Cool. Combine mango puree, juice of lime, lightly whipped heavy cream and cooled sugar syrup. churn-freeze.
...See More
User
15 years ago
I had lots of ideas for you until I reread your post. My favourite breakfasts seem to always have carbs.

What about Eggs in a Cloud. The original recipe called for baking the eggs on toast. I made adjustments to suit our tastes.

Eggs in a Cloud

Eggs Separated
Chives
salt and pepper
Bacon/ham/sausage
Options:
Cheese
Mushrooms saute with garlic
Spinach, etc..

Beat Egg whites, season with salt and pepper and fresh chives. Please spinach/mushrooms in bottom of small ramekin or baking dish. Top with egg whites, Make a little well in the middle for the egg yolks. Bake for about 6 to 8 minutes to set. Slide egg yolks into wells and continue to bake until eggs are set to desired "doneness".

Serve with sauted cherry tomatoes and your choice of bacon/peameal bacon, sausages, ham, etc...
lindac
15 years ago
I call this Italian scrambled eggs. There was once a recipe, but I have adapted it to so many different size groups and tastes that I have forgotten where the recipe is.
To put it simply, scramble some eggs....soft don't over cook....salt and pepper and put them in a layer in a buttered baking dish. Add a layer of diced red and green pepper and onion which have been sauteed until just beginnintg to soften....and a layer of grated cheese, I usually use sharp chedder...but have used other cheeses like a mix of chedder and gruyere or slices of provolone.
Then more eggs and finish with more cheese.
Back when I would have huge groups I would have 4 frying pans on the stove and a mountain of grated cheese and scramble 8 to 10 dozen eggs.
You can make it a day ahead and heat covered in a 325 oven and...the length of time depends on the size of your casserole.
And you can season your eggs with fresh chopped parsley or other herbs and add well drained tomatoes to the pepper and onion layer.
sissyz
15 years ago
I've done this with great success!

Cook bacon lightly, for 5 mins on stovetop.
Spray individual muffin tins with non stick.
Line muffin tins with undercooked bacon, crack one egg in each bacon basket. Top with salt and pepper, cook @ 325 for 10 mins or till eggs are set.
I've also placed spinach leaves in the bacon before the egg. I've also shaved Gruyere on egg.
Whatever you serve, breakfast in a cabin has GOT to be better than breakfast in the tundra, where I live...!
User
Original Author
15 years ago
Thanks for all the great ideas!

Alexa that looks like a really neat idea!
Am, I'd love the smoked salmon but himself won't eat it...silly boy!
Lindac and sisyz those are great ideas especially for a group. I'll be sure to use them both.

Ann, when I linked to the original recipe look what was on the same page! This is what I'm going to make this weekend but the rest will be great additions to my breakfast repertoire!

Here is a link that might be useful: Herb Baked Eggs
ruthanna_gw
15 years ago
Check out Ann's eggs in baked potatoes on the current What's for Dinner thread. They look wonderful and would probably be a nice change of pace from the waffle breakfast.
caliloo
15 years ago
One more thought - or recipe to put away for "someday". I made this for a brunch about a year ago and it got raves from everyone. Bonus, it was really easy to make and has a dramatic look!

Mushroom Spinach Souffle Roll

Ingredients:
4 T. butter
1/2 cup flour
1 tsp. salt
Pepper to taste
2 cups milk
6 eggs
2 bunches cleaned fresh spinach OR 2 10-oz packages frozen spinach
1 lb. mushrooms
8 oz cream cheese
Salt and pepper to taste

Instructions:
Melt butter in a sauce pan, blend in flour, salt, and pepper. Whisk in the milk, bringing the mixture to boil. Stir constantly until thickened. Cool mixture. Add the egg yolks and beat. In a separate bowl beat the egg whites until stiff. Fold them into the cooled sauce. Line a greased jelly roll pan with waxed paper, then butter and flour the waxed paper. Pour the soufflÃ¯Â¿Â½ mixture over the waxed paper, spreading lightly to form an even layer. Bake in a pre-heated oven at 400 degrees for 30 minutes or until nicely browned. While soufflÃ¯Â¿Â½ is baking make the filling. SautÃ¯Â¿Â½ the spinach and mushrooms in butter until tender and liquid has been reduced. Add the cream cheese and mix well. Season to taste. Set aside but keep warm. Turn soufflÃ¯Â¿Â½ immediately onto a towel. Carefully remove waxed paper. Roll up lengthwise with the towel inside. After a minute or so, unroll. Spread filling evenly over the soufflÃ¯Â¿Â½. Roll up jelly roll style with the help of the towel. Serve immediately!
This can be made the night before and reheated at 325 degrees in the morning.

********************************************************
Roasted Red Pepper Coulis

Ingredients
3 large red bell peppers
3 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground white pepper

Directions
1.Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
2.In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.
annie1992
15 years ago
Oh yeah, I second Ann T's eggs in baked potatoes, I did them and they were a hit with Elery too. I baked the eggs too much, I'd like them a bit runnier, but I'll definitely be making them again, so the next time I'll do it right!

Annie
Lars
15 years ago
Sharon, that recipe looks very good, but personally, I would omit the nutmeg. If everyone else likes it, however, it should be fine. I'm okay with nutmeg in Indian savory recipes or even in Lebanese (although I like it better without), but I do not like it in Italian recipes. I think it would detract from the fresh herbs in the recipes.

I also needed some more recipes for my breakfast repertoire and will save these myself as well! Thanks for starting the topic!

I'll have to make a note to buy a set of au gratin dishes. I only have one, and it's not attractive.

Lars
kathleenca
15 years ago
Hi chase,

I know you've chosen for this weekend, but wanted to remind all of a different egg recipe I posted in Cookalong #11 - Eggs. I've had this recipe over 20 years, & especially like the sauce.

Bouchees a la Marie Antoinette
6 servings

1 10-oz pkg pastry shells (bouchees)
1/4 c. butter
1/4 c. flour
1 c. dry white wine
1 c. whipping cream
2 c. grated Bonbel or Port Salut cheese
2 c. finely diced smoked ham
salt, pepper
6 poached eggs*
dill sprigs, optional

Prepare patty shells according to package directions. Place shells on serving platter.
In saucepan melt butter and stir in flour. Gradually stir in wine and whipping cream. Stir over low heat until sauce bubbles and thickens.
Stir in cheese, a little at a time, until sauce is smooth.
Stir in ham and salt and pepper to taste.
Place a poached egg on top of each patty shell.
Spoon hot sauce over egg.
Garnish with dill sprig if wished.

* Poach eggs in gently simmering water, milk or cream 3 to 5 minutes.
To store eggs for later use - but not more than 24 hours - put the poached eggs in a bowl of ice-cold water in the refrigerator. Remove from the water and let drain about 30 minutes before serving. The heat from the sauce, platter and patty shells will warm up the eggs.

Here is a link that might be useful: Cookalong #11 ------ EGGS
moosemac
15 years ago
Up north last weekend I had a house full. We're always in a rush to get out the door early in the morning to hit the slopes or the trails so I try to have something quick for breakfast. My go to breakfast is pretty simple, homemade Egg McMuffins. I make them ahead and heat only what we need for breakfast. I prefer them wrapped in foil and heated in the oven but the men tend to wrap them in a paper towel and pop them in the microwave for a minute.

I don't have a recipe but basically I toast the English muffins, top the muffin with a slice of cheese, top with a thick slice of cooked Canadian bacon or sausage patty and top with a baked egg. I bake the bacon on a cookie sheet at the same time I bake the eggs in buttered muffin tins at 350 for about 20 minutes or until the yolks are set.

I made 24 for Saturday breakfast and they were gone in a flash! It was a testosterone crowd with DD and I as the lone females. :-) Sunday breakfast was blueberry muffins, fruit and yogurt because we were all meeting for a hefty brunch later in the morning. The men weren't as enthusiastic with that fare but DD loves my blueberry muffins. She was headed back early due to a 7 1/2 hour drive so I catered to her since she was missing brunch.
User
Original Author
15 years ago
Alex that looks awesome and something I will definitely consider for a time when I need to impress...this is not that time! LOL

Lars, I agree no nutmeg!

Kathleen, that sounds wonderful. I do something similar with scrambled eggs but poached sound fabulous. This will be in the rotation.

Ruthanna and Annie, I know Ann won't be offended but that dish doesn't appeal to me especially in the AM and I'm a selfish soul. I only cook what appeals to me! LOL

Moosemac, I do those too, my guys love them!! Especially when we have a bunch up skiing etc but this is just 4 of us and I want something a bit more sit down.

I saw a recipe in the latest Food and Wine and am a bit torn between it and the Herb Baked Eggs but it will be one or the other.

The recipe is for Crepes Benedict. Basically Herbed crepes, rolled around a poached egg and pea meal bacon and drizzled with Hollandaise.....I know I said I didn't want to have a carb based breakfast but ...oh my!

Thanks do much guys, you have added so many recipes and ideas to my "To be Tried" file , and they will be.
annie1992
15 years ago
Sharon, I'm surprised, a good Irish girl like you, and not a potato in sight for breakfast, LOL.

I just love the combination of potatoes with runny egg yolks so I didn't like my batch as well, I cooked the eggs too long and they were hard.

And I was going to suggest corned beef hash, until I noted that you wanted peameal bacon. Hmmmm....I wonder if peameal bacon and potatoes would make a passable hash?

Annie
jude31
15 years ago
Sharon, I'm with you on the potato with egg although I love hasbrowns for breakfast.The herbed baked eggs sounds fabulous. I copied and pasted it along with the one for Lydia's baked egggs with cheese, from another inn on the same page.

jude

Related Stories

KITCHEN DESIGN Kitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces

By Sheila Schmitz

Learn what went into these cooks’ kitchens — and what comes out of them

SHOP HOUZZ Shop Houzz: The Incredible Egg

Kick off your day with eggs and cheerful sunny-side-up accessories

0

KITCHEN DESIGN Christmas Recipes From ‘Love the Coopers’

Get the recipes for dishes seen in the new movie opening November 13

0

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

KITCHEN DESIGN Kitchen Storage: Where to Keep Grandma's Stuffing Recipe?

By Between Naps on the Porch

PRODUCT PICKS Guest Picks: Egg Platters to Keep Those Devils in Their Place

By Meaghan Mountford

You just might cluck with delight over these perfectly portioned egg plates for Easter and beyond

COLOR PALETTES Easter Egg Inspiration: 9 Great Ways to Use Pastels

By Becky Harris

Mint green, light aqua, pale pink, blossom yellow and soft lavender can bring spring beauty into your home

SHOP HOUZZ Shop Houzz: Let’s Do Breakfast

Make the most important meal of the day more fun with these whimsical and practical pieces

LIFE Simple Pleasures: A Real Sit-Down Breakfast

By Laura Gaskill

Give grab-and-go the heave-ho. To start the day right, treat yourself to a proper breakfast in a cheery spot

Sponsored

More Discussions

I made a cassoulet!

16

Thinking of Petalique--What's your top 5 quick take-out?

12

What do you eat when it's REALLY hot?

30

Bone broth help needed

3

Have you made fruit leather? Any tips?

3