Deviled Eggs

Ingredients:

• 6 large eggs, hard boiled
• 1/3 cup mayonnaise
• 1/4 tsp prepared mustard
• 1/4 tsp salt
• 1/4 tsp white or black pepper
• 1 tbsp finely chopped chives or green onions

Method:

1. Hard boil eggs and peel.
2. When completely cooled, cut each egg in half.
3. Scoop yolk of eggs into a small bowl. Add remaining ingredients and mash together well with a fork.
4. Fill a pastry bag with filling and pipe into hollowed out egg white shells. Or, using a small spoon place little mounds into each shell. 
5. To add a nice touch, sprinkle with paprika, very finely chopped parsley, or more finely chopped chives or green onions. Refrigerate until ready to serve. Best served the day it is made. If you want to make them the day ahead, get everything ready, seal shells and yolk mixture in separate containers and fill the next day. 

Tortilla Egg Cups

• 4 small tortilla shells (I used whole wheat but you can use any flavour of your choice)
• 8 eggs
• 1 teaspoon (or less if you don't like it spicy) ground chili paste (sambal oelek) found in the Asian food section
• 1/2 teaspoon chili powder
• 1/2 teaspoon dry mustard
• 3/4 cup cottage cheese
• 3 tablespoons chopped sweet red pepper
• 3 tablespoons chopped chives
• 2 slices deli ham finely diced or ready cooked bacon
• grated cheddar for sprinkling on top
• salt and pepper to taste

1. Preheat oven to 375 F
2. Spray 4 ramekins with cooking spray and ease the tortilla shells inside each cup trimming the excess shell and pressing to fit. Put the ramekins on a baking sheet.
3. Beat together the eggs, chili paste, dry mustard, chili powder, cottage cheese.
4. Add the veggies and bacon.
5. Divide evenly between the cups.
6. Grind some fresh salt and pepper over top.
7. Sprinkle with cheese.
8. Bake for about 30 minutes or until eggs are set.
9. Remove from ramekins before serving.

Mediterranean Quiche

• 1 medium yellow onion, diced
• 1 red bell pepper,diced
• 1 yellow or green pepper, diced
• 1/2 teaspoon oregano
• 1/2 cup sliced olives
• 1 tablespoon olive oil
• 1 small tomato diced
• 1/4 cup finely chopped sund dried tomato
• 1/2 cup crumbled feta cheese
• 4 large eggs
• 1/2 cup bisquick
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/2 cup milk
• Spray a deep dish pie plate with cooking spray and set aside.
• Preheat oven to 350 F

1. In a medium sized skillet,  heat the oil and then saute the onion, peppers and oregano until the veggies are  translucent.
2. Spread them evenly in the pie plate.
3. Arrange the sundried tomato, the diced fresh tomato, olives  and the feta cheese over top.
4. Combine the rest of the ingredients in a blender or a mixing bowl and beat until smooth.
5. Pour over the ingredients in the pie plate.
6. Bake at 350 F for one hour. (stick a sharp knife into the center to make sure it comes out clean)

Julia Childs Basic Omelette and Oven Bacon

 

You can click here to watch Julia Child make an omelette

Ingredients

• 2 Eggs
• 1 Pinch of salt
• Ground Black Pepper
• 1 Tsp of Water
• 2 Tsp of butter

Instructions

Place a non-stick omelette pan over high heat.

Meanwhile, whisk together eggs, salt, and pepper until whites and yolks are nicely blended. Add water and whisk again briefly.

Melt butter in the hot pan, tilting to coat sides. Before the butter starts to brown, dump in the eggs.

Holding the pan by its handle, move it in a swirling motion to shake the eggs loose from the sides and into a central pile. Then, as it firms up, use jerky movements to get it to sort of roll over onto itself.

Cooking should only take a 20 seconds. Dump the just-cooked omelette onto a plate, garnish, and enjoy!

 

 

1. Line a baking sheet with foil. This will make cleanup easier later.
2. Arrange bacon slices on the foil and place the baking sheet on the center rack of a cold oven. Close oven door. Turn oven on to 400°F. Walk away.
3. Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it's done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
4. Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb the fat. You can pour the liquid fat into a heat-resistant container to save for other uses. I like to pour it through a strainer lined with cheesecloth to filter out any crunchy bits.

Eggs in Purgatory

I got this reciepe from the food network you can click here to see there photos.  Much more attractive than mine.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, smashed
• 4 ounces deli-sliced salami, roughly chopped
• 1 medium onion, halved and thinly sliced
• 1 Italian green frying pepper, thinly sliced
• 1 small yellow bell pepper, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 cup tomato puree or marinara sauce
• 1/4 cup fresh parsley leaves
• 8 large eggs
• 2 tablespoons grated pecorino romano or parmesan cheese
• Crusty bread, for serving

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, about 3 minutes. Remove the garlic with a slotted spoon and discard. Increase the heat to high and add the salami, onion, peppers and red pepper flakes. Cook, stirring, until the salami starts to brown, about 5 minutes. Add the tomato puree and 1/2 cup water and cook until the vegetables are tender, about 5 minutes.

Reduce the heat to medium. Scatter the parsley leaves into the skillet. Make 4 indentations in the pepper mixture for the eggs. Break 2 eggs into a small bowl, then pour both into one of the indentations. Repeat with the remaining eggs. Sprinkle with the grated cheese. Cover and cook until the whites are set and the yolks are cooked to desired doneness. Serve with the bread

Pizza Omelette

• 3 eggs
• 1/4 cup milk
• 1 teaspoon fresh parsley, chopped
• Pinch basil
• Pinch Italian seasoning
• Pinch cayenne
• Salt and pepper to taste
• 1 tablespoon butter
• 2 tablespoons pizza or spaghetti sauce
• 1/4 cup (rounded) mozzarella cheese, grated
• 1/4 cup tomatoes, diced
• 1/4 cup green peppers, diced
• 1/2 cup cooked ham, diced or you can use bacon, sausage or pepperoni

1. Whisk eggs, milk and spices along with salt and pepper.
2. Melt and heat butter in a non stick frying pan on medium high heat, I used my cast iron pan.
3. Pour egg mixture into the pan. When it starts to set lift up sides with spatula, tip pan and let the uncooked egg mixture slide beneath the cooked part.
4. When eggs are almost set, spread the pizza sauce over the top. Sprinkle on the tomatoes, green pepper and ham. Sprinkle cheese on top.
5. Place under a preheated broil setting in the oven, watching closely just until cheese is melted and golden in color. If using a non stick pan and you can't place it in the oven, just cover with a lid and cook for another minute or two to allow cheese to melt.