Breakfast egg dishes

11 years ago

...or for dinner. Love breakfast for supper.

A young co-worker, half my age but full of life and such aware of food and exploring,...a favorite of mine like a son, has had a few personal tragic events with his grandfather in the ICU, and his uncle passing suddenly last weekend, plans to spend a month at home...they have chickens! We have been discussing eggs and all things eggs this past week...

We had a coddled/steamed egg one early morning last week in Manhattan. Made quickly with the steamer from an expresso machine...topped with a paper thin slice of prosciutto, etc on a top toasted baguette slice.

He needs a good small egg/omlet pan...shopping for one now ...that handles all things egg. (Will be roasting his own coffee beans...i set him up, : )...)

The basics;

-A broken yolk scramble with dill and any veg on hand.

-A Dutch Baby....savory

-Clafoutis...can be savory, but nice with berries.

-Corn cakes, or corn waffles. (I have a great recipe that includes yogurt)..on the back of Bob's Red Mill corn flour package.

-all the quiche varieties

-the frittatas...so many

-the mexican breakfasts!

So many egg recipes...what am i missing? I need some favorites...

Featured Answer

ruthanna_gw

11 years ago

My daughters used to like what we called Shower Eggs for breakfast because by the time a morning shower was finished, the eggs were ready.

Put a layer of precook end crumbled sausage or ground ham in a buttered custard cup. Break an egg on top, sprinkle with salt and pepper, add a teaspoon of milk or cream and bake in 375 degree oven for 10-15 minutes or until set as desired. Can also add shredded cheese or minced fresh herbs on top.

And don't forget the fastest growing appetizer of 2014 - deviled eggs. Not your mother's picnic or family reunion deviled eggs but all flavors of new and creative fillings such as pesto, bacon, lox and capers, chipotle, etc.

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Comments (30)

plllog
11 years ago
There are several different versions of baked omelette, Souffle. Stuffed choux puffs. Shirred/baked eggs--not so different from your esp. machine coddled, I guess. I forget the name of it, but it's like a marriage between egg drop soup and lemon rice--kind of soupy rice (but not brothy) with egg bits all through. Delicious but what's it called? Crunchy eggs--I don't know the right name for those either, but they're a butterfest, like a buttery, crusty over medium. Eggs en croute. Eggs Florentine. Oh! You didn't mention Benedict, which is eggs with egg sauce. :) Plus, there are lots of custards and casseroles besides quiche.
PRO
Lars/J. Robert Scott
11 years ago
You forgot about egg salad, which I do not consider a breakfast dish, but then I don't serve breakfast for dinner as a rule. Avgolemono soup has quite a bit of egg in it also. My favorite frittata is made with potatoes, onions, a large variety of chilies, and a mixture of Cheddar and Jarlsberg cheese, and I have served that for dinner, but I consider it a cross-over dish. Most egg dishes that I make have a lot of chilies in them, mainly because I find eggs too bland. I use two eggs when I make grits, and I use two or three eggs when I make Migas, and of course a lot of chilies.

Lars
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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.
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Breakfast dish for work
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I am assuming you will bake it at home and your co-workers will reheat in a microwave? Here are a couple we like: Potato Florentine Strata source: Byerly's, Minneapolis INGREDIENTS 1 (26 ounce) package frozen country style hash browns, thawed 1 medium onion, minced, (1 cup), divided 1 teaspoon salt 1/4 teaspoon seasoned pepper medley 2 tablespoons melted butter 3 cups half and half 6 eggs, slightly beaten 1 teaspoon salt 3/4 teaspoon fines herbes 1/2 teaspoon seasoned pepper medley 3 cups finely shredded colby and Monterey Jack cheese 1 (10 ounce) package frozen chopped spinach, thawed, completely drained 1/2 cup marinated sun dried tomatoes, drained, chopped DIRECTIONS Press hash browns with paper towels to absorb moisture. In large bowl, combine hash browns, 1/2 cup onion, 1 teaspoon salt and 1/4 teaspoon pepper medley. Press into bottom of buttered 9x13 inch glass baking dish. Brush with melted butter. Bake in a preheated 425 degree oven until lightly browned around edges (20-25 minutes). In large bowl, whisk together half and half, eggs, 1 teaspoon salt, fines herbes and 1/2 teaspoon pepper medley. Stir in cheese, spinach, remaining 1/2 cup onion and tomatoes. Pour mixture over potato crust. Bake, uncovered, in a preheated 350 degree oven until center is set (35-45 minutes). Let stand, covered, 10 minutes; cut into squares. Amount: 8-10 servings TIP: For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above. This one is always a huge hit! Creme Brulee French Toast posted by Woodie 1 Stick butter 1 Cup Brown Sugar 2 Tbl Corn Syrup 1\-10 inch round country loaf or 1 Lb French bread or 1 Challah 5 eggs 1 1/2 Cup half and half 1 Tsp Vanilla 1 Tsp Grand Marnier (optional...NOT!) 1/4 Tsp salt 1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan. 2\. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit. 3\. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread. 4\. Cover and chill 8 to 24 hours. 5\. Bake at 350 degrees for approximately 40 minutes, until puffy and brown~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one is from a wiehgt watchers cookbook I have. It's really good, not too sweet. Cheese Blintz 3/4c plus 3T flour 1/4c sugar 2\-1/2tsp double\-acting baking powder 1/8tsp salt 3 large eggs 1/2c butter or margarine 1/4c skim milk (I use 2%) 2\-1/2c part skim ricotta cheese 8oz cream cheese, softened 2 large eggs 1/4c sugar 3T fresh lemon juice 1tsp grated lemon zest 1tsp grated orange zest dash salt Preheat oven to 300F, spray 9x13 baking pan with non\-stick cooking spray\-set aside. To prepare batter, in large bowl with electric mixer on medium speed, mix flour, sugar, baking powder, salt, eggs, butter and milk until just blended. (Do not overmix) To prepare filling, in separate large bowl, with electric mixer on low speed, combine remaining ingredients until blended. Pour half of batter into prepared pan. Gently pour filling on top, being careful not to mix layers.. pour remaining batter over cheese mixture. Bake 1\-1/2 hours or until golden brown and set. let stand 10 minutes before cutting, or cover and refrigerate until ready to serve. (Can be served chilled or at room temperature.) Makes 10 servings Linda
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Here is a delicious one by Jacque Pepin: Egg and tomato gratin 6 large eggs, preferably organic and free-range 2 Tbs good olive oil 2 medium onions, thinly sliced 4 tsp chopped garlic Â¾ tsp dried thyme leaves Â½ tsp salt Â¼ tsp freshly ground black pepper 1 14-ounce can whole peeled tomatoes, roughly chopped and juices reserved 2/3 cup grated gruyÃ¨re (or other good-quality Swiss-style) cheese 1. Place the eggs in a saucepan and add cold water to cover. Bring to a boil over medium-high heat, reduce to a simmer, and let cook for exactly nine minutes. Immediately (and carefully) pour the hot water out of saucepan and run cold water over the eggs. Transfer the eggs to a bowl filled with ice water and let sit for 10 to 15 minutes, until thoroughly cooled. Peel the eggs, and cut each of them into four wedges. Arrange the wedges in a 6-cup-capacity gratin dish or baking dish. 2. Heat the oven to 400 degrees. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions, and sautÃ© for about two minutes; then add the garlic, thyme, salt, and pepper. Add the tomatoes and their juice, bring the mixture to a boil, reduce the heat, and simmer, covered, for 4 minutes. 3. Pour the onion and tomato mixture over the eggs in the gratin dish and sprinkle the cheese evenly over the top. Bake for 10 minutes; then turn on the broiler and broil the gratin 3 or 4 inches from the heat source for 2 or 3 minutes, just to brown the top. Serve. Serves four.
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I have this on my to try list as your recipe, but no mention of rum or caramel syrup? Is this the one one you wanted? HTH! Eggnog French Toast (Caliloo/Alexa) 1 loaf French bread, sliced 3/4 inch thick 1 1/2 cup eggnog 1 cup milk 2 tablespoons butter, 4 eggs, beaten ground nutmeg, to taste ground cinnamon, to taste In a large bowl or deep casserole dish, mix egg nog, milk, eggs and spices. Dip each slice of bread in the mixture. Let soak for a minute but do not let the bread get soggy. Heat a covered skillet on medium with a little butter, margarine or non-stick cooking spray. Place a few dipped bread slices into the skillet and cover. In about 1 minute check the French toast (lifting with a spatula) to see if it is French toast is slightly browned. Adjust the burner heat if necessary. When the first side is browned, flip and brown the other side. Make sure to again cover the skillet. Enjoy with a sprinkle of confectioners' sugar (powdered sugar), cinnamon, and a little fresh fruit
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sleevendog (5a NY 6aNYC NL CA)
Original Author
11 years ago
chox puffs, shirred, crunchy? Good leads...i'll look them up. 'en croute'...

And just remembered my husbands favorite i made for his b-day last year...an italian baby artichoke pie. With lamb sausage. Lots of caramelized onion...no name given. Just 'pie' in Brooklyn NY.
carmellia
11 years ago
Lemon Cream (or Curd) is a great use for excess yolks. It is the lemon used for Danish Pastries because it does not form a skin. It spreads like peanut butter (think hot buttered English Muffins). A single recipe uses 5 yolks, 1/2 cup sugar, juice and grated rind of 2 large lemons, and 1/4 cup butter added a bit at a time. It keeps a few months in the refrigerator. I have been known to eat it with a spoon.
grainlady_ks
11 years ago
I have spent much of the week pulling together healthy, budget-friendly, recipes for use for people who are getting SNAP (food stamp) assistance and I have a big stack of recipes that use eggs I'm going through just now. As an inexpensive complete protein, there are a lot of ways to use them, especially in combination with a high-cost protein (meat/fish) to increase the protein servings of the dish, and use less high-cost protein, so I have some specific food goals, not the least is using eggs in dishes for people who don't LIKE eggs.....

-Spaghetti Pie

-Ham and Swiss Rosti (a traditional Swiss potato pancake that is usually served as a side dish, but add ham, cheese and an egg and it's a quick one-pan meal)

-One of my recipe goals was "Things On Toast" as a way to use stale bread and get an inexpensive, Q&E meal on the table and I found a lot of egg-related "Things On Toast" that were really fresh ideas made with common ingredients. I just have to try them out now.

-I personally think the poached egg is much underused and then I found this recipe: Open-Faced Ravioli with Poached Egg, Wilted Greens, and Brown Butter-Lemon Sauce - http://www.thekitchn.com/date-night-dinner-openfaced-ra-144774. A good recipe for those 2 leftover (or broken) ravioli noodles - I also like to put a poached egg or sliced hard-cooked egg, on a bed of stir-fried greens or wilted greens with Bacon Vinaigrette.

-Speaking of hard-cooked eggs, I saw the easiest way to remove the shell of a hard-cooked recently, and it REALLY works! Place the hard-cooked egg in a small jar (pint) and add a little water (2-3 T. or so - doesn't have to be exact). Put lid on the jar and shake the contents fairly vigorously for 10-12 shakes, and the shell will peel off in one piece. You can do more than one egg at a time.

-I made a double batch of these gluten-free, high-protein, low-carb, waffles on my Nordic Waffle Griddle yesterday (the griddle makes four 3-inch waffles on the stovetop and you have to flip the waffles to cook side #2) to have in the freezer. I love this little waffle with nut butter or a poached egg on it for a quick lunch. I used homemade almond flour from the dried pulp (dries quickly in the dehydrator) after making almond milk.
ALMOND FLOUR WAFFLES
(yield: six 3" waffles)
1/2 c. almond flour
1/8 t. salt
1/8 t. baking soda
1/8 t. cinnamon
2 eggs
1 T. honey
1 T. coconut oil (melted)
1/2 t. vanilla
Mix dry ingredients together in a medium-size bowl. Mix wet ingredients in a small bowl and then add it to the dry ingredients. Mix well. For the Nordic Waffle Griddle I use a scant 2-tablespoons of the batter per waffle.

-Grainlady
ruthanna_gw
11 years ago
I forgot Fluffy Eggs, which I found years ago in a 1941 cookbook and are always a surprise.

Egg whites are seasoned and beaten until stiff, piled in individual servings in a baking dish, yolks inserted in the mounds (make dent with back of spoon), and bake at 350 until set. Can also be piled on a buttered toast round instead of directly on the baking dish.
annie1992
11 years ago
Oh, and don't forget pumpkin custard and crème brulee and pudding and scotch eggs, yum. No, I have absolutely no problem with eating crème brulee or pudding or custard for breakfast, all those eggs and milk, add some granola or fruit and you're good to go.

I second carmellia's vote for lemon curd, yummy stuff, I also eat it with a spoon and it keeps for a long time in the refrigerator. It's lovely for filling small shortbread tarts too, although I usually put it on bran muffins. Yeah, breakfast. (grin) I use Colleen's recipe, done in the microwave, it's a snap.

Lemon Butter (Colleens)

4oz butter (NOT margarine)
3/4 cup lemon juice (about 3 lemons' worth)
all the rind from the lemons, grated
1 cup sugar (I use superfine)
4-5 eggs, thoroughly beaten

Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Cool and pour into sterilised jars. Cover immediately. Store in refrigerator after opening, or even before opening to prolong the shelf life, which is short.
Makes about 3 medium sized jars.

Sneaky notes:
If you are making a _lot_ of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration.You can double or triple the recipe, just use a bigger bowl and adjust the times.
I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great.
If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it? Whisk mixture into egg. Repeat if necessary.

The "sneaky notes" are Colleen's. She's from Australia so the canning requirements are different there, before anyone jumps in and complains. I keep mine in the refrigerator, it never lasts long enough to spoil.

Annie
violetwest
11 years ago
2 ideas for hard-cooked eggs:
1) Serve chopped on cooked asparagus with melted butter
2) Sliced on toast with mornay sauce

and did you forget Eggs Benedict? all time fave
User
11 years ago
I made some scrambled eggs a couple of weeks ago, when I was trying to get rid of all the dairy in my house, that were SOOOOOO good.

Sautee chopped onion

scramble eggs and sour cream in a bowl with a whisk. About a tablespoon of sour cream per egg, or however much you want.

Pour into onions when they're ready, keep heat on medium, and stir constantly until done, cooking slowly.
John Liu
11 years ago
I mostly make omlettes, because they are fast, can be pretty, and can be customized for each person. Get set up and you can crank out an omlette every 120 seconds.
User
11 years ago

The real "work horse" egg dish for me is the egg casserole- you can put just about anything in it!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Make tamagoyaki.

dcarch
annie1992
11 years ago
Oh yeah, I forgot Shakshuka, Elery loves it. Also Migas and Huevos Rancheros, but I guess that's the same as a Mexican breakfast.

Annie
plllog
11 years ago
Thinking of ranchero... You can poach eggs in sauce to wonderful effect. My favorite is a spicy tomato-y sauce, like a fra diavolo. Great over Spanish rice or chilaquiles, or just hard dry toast. The sauce reduces and caramelizes around the egg, and you transfer as much of the "scum" as you can, leaving the drippy part of the sauce, add herbs, cheese, a drizzle of the sauce, or whatever, and do a quick hot broil in the dish. Really yummy.
Islay Corbel
11 years ago
And the easiest of all - a really good omelette. Takes 2 minutes and is so good and buttery. Teach him to make a really good, fluffy one. Don't let him make the type that's like the sole of a shoe - all these slow-cooked evil ones! Then he can add any flavouring of him choice from chopped ham, simple herbs, chorizo, mushrooms, asparagus.......
sleevendog (5a NY 6aNYC NL CA)
Original Author
11 years ago
last modified: 11 years ago
Wow, so many great things to try...and this all started with asking me how to coddle an egg...i never have

I ended up late last night, after reading about canale', discovering Portugal's pasties de nata, then the British and French versions.

I need to try lemon curd, and the 'fluffy'. My recent favorite puffy omelet is with spinach feta bacon spicy salsa and avocado.

I need to rent some chickens for the summer...
mustangs81
11 years ago
I make omelets and fried eggs among other things (e.g. cinnamon rolls, biscuits, waffles, pancakes) quickly with this breakfast maker.
Breakfast Maker
tishtoshnm Zone 6/NM
11 years ago
Sometimes for poaching eggs, I will make a sauce with a little shallot or onion sauteed, add some greens to briefly saute (kale, spinach or whatever is in the garden), add a creamy liquid (milk or dairy substitute) and poach the eggs in that. Sometimes I will add pepper paste with the greens and if I don't, then I sprinkle the finished product with something red (smoked paprika, chipotle, or basic red chili powder). Served on toast (buttered if feeling indulgent). It is a breakfast DH particularly enjoys.

For a variation of one mentioned above, we roast asparagus with Parmesan and then place a fried egg on top.
Gooster
11 years ago
Whenever I have a ton of eggs left, I make Tortilla Espanola (the quicker version).

Two more: chinese-american "egg foo young" and a good Carbonara.
Robert Givens
11 years ago
sleevendog - please tell us about your corn cakes and waffles. Thank you.
carolb_w_fl_coastal_9/10
11 years ago
Hi - late to this I know, but this is yummy & super easy - mini quiches in muffin tins or custard cups - you can easily vary ingredients to suit your own tastes & what you have on hand. I usually make 1/2 batch for just hubby & myself, using pyrex custard cups & use Bac'uns & green onions w/ cheddar & fresh marjoram. These are also good cold the next day:

Easy Mini Quiches

12 pieces bread - cut to fit, if necessary

1 cup milk

3/4 cup grated cheese

4 eggs

salt & pepper

chopped onion &/or herbs/veggies of choice - approx. 3/4-1 cup

butter

optional: 1 tsp. dry mustard

Preheat oven to 375F

Butter 12 muffin or custard cups, butter bread slices & press gently into bottoms of cups.

Distribute cheese & veggies/herbs/onion equally among cups.

Combine eggs, milk & seasoning & distribute equally between cups.

Bake 20 minutes, or until puffed & golden brown & knife inserted in center comes out clean.
sleevendog (5a NY 6aNYC NL CA)
Original Author
11 years ago
Love the mini eggs muffins...I'm in the mountains on my phone with 'fat fingers'....(auto-correct weirdness)

But have crispy bacon, leftover pasta salad, whipped eggs, and 3 cheeses on the wood stove...and maple trees are flowing this morning !!!
sleevendog (5a NY 6aNYC NL CA)
Original Author
11 years ago
Corn cakes are a DH favorite. I bet he uses Ruth Reichel's book. The corn waffles are on the back of Bob's redMill corn flour. I have a screen shot pic. So good and gets nice and crispy without much effort...

I just put flax seed in my herb grinder to make meal. I've also added chives and other herbs for a savory waffle.
carolb_w_fl_coastal_9/10
11 years ago
In re: OT - didn't see any mention of stratas & bread puddings - those also use a good number of eggs.
sleevendog (5a NY 6aNYC NL CA)
Original Author
11 years ago
What is 'stratas' ?...i've got a busy summer with eggs. Love bread puddings and will search that as well.
plllog
11 years ago
Strata is an Italian layered casserole. It's very similar to the Passover minas we recently discussed. There are a lot of American dishes called "breakfast strata" that are sort of halfway between a bread pudding, savory pie and a regular American style casserole, with eggy custard to bind. A normal stata is held together with egg rather than custard, though adding some dairy can be nice for breakfast. The breakfast recipes are shallower and less layery than normal strata (besides the milk), but have strata in their history. Another way to think of it is layered kugel.

Below is a link to a Southern Living recipe that's in one way an extreme example of non-layeriness, but on the other, still has more stock and wine than dairy, so more like its roots than average. Most of the recipes for breakfast strata that I've seen are really just bread puddings. To truly have the name "strata" there should be layers of fillings between layers of bread. Or filling between layers of potato. Or squash. Or it can be levels, like in a 9 layer dip, rather than repeating layers like in a lasagna. Layers is the issue, not what's in it. :)
sleevendog (5a NY 6aNYC NL CA)
Original Author
11 years ago
Ahha. Just did a google image search. I thought it was the matzo thing. I was busy tapping my trees and making maple over the weekend...but did a nice rustic dish on the wood stove by crisping bacon, topping with leftover pasta salad, then 4 eggs whipped with a fork....some mozzarella melted on top. Very Italian... : )
l pinkmountain
11 years ago
I like huevos rancheros and you can season the tomato sauce many ways to make it asian, greek, italian, spanish, etc. Serve it over whatever starch you like, or braised cabbage. Also migas or matzohbrei. Being both mostly vegetarian and frugal I eat a lot of egg meals!
carolb_w_fl_coastal_9/10
11 years ago
last modified: 11 years ago
Made a strata recently using large bread cubes, instead of slices, & onions, tomatoes & herbs - it was wonderful, like a savoury tomato bread pudding. & MarthaStewart.com has a lot of yummy-looking fritatta & strata recipes - more fritattas than stratas...

Breakfast egg dishes

ruthanna_gw

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plllog

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