Friday, April 4th, 2014
These are few of our favorite egg recipes. Since the hens are now laying over 100 eggs a day, we are continually experimenting (and enjoying) new egg dishes.
NO-FAIL SUPPER (6 servings)
This is a great one-dish skillet meal. You can add more ground beef or add another egg or even decrease by one egg. This is a recipe that can’t be ruined – or at least we haven’t yet!
1 1/2 pounds ground beef or ground pork or even ground sausage
1 10 oz package frozen chopped spinach or 2 cups fresh spinach
1 medium onion, chopped
1 or 2 cloves garlic, crushed
salt and pepper
In a heavy skillet (we use a 10 inch cast iron skillet) over medium heat, brown the beef. While the beef is cooking, cook the spinach according to package directions (5 to 7 minutes on high in a microwave) or slightly wilt the fresh spinach in the microwave (just 2 minutes).
When the ground beef is half cooked, add the onion and garlic and cook until the beef is completely done. Pour off any extra fat.
Drain the spinach well. Stir it into the ground beef.
Mix the eggs well with a fork and stir them in with the beef and spinach. Continue cooking and stirring over low heat for a few more minutes, until the eggs are set. Season with salt and pepper to taste and serve.
MAKE-AHEAD BREAKFAST EGGS (6 to 8 servings)
1/2 cup milk
1/4 tsp pepper
1 T butter or coconut oil
1 cup Greek yogurt
2 cups Canadian Bacon, Chopped Ham, or crumbled cooked bacon or a mixture of all 3!
1 1/2 cups grated Cheddar Cheese or other cheese that you like
1/2 cup Panko, Bread Crumbs, Almond Flour or a combination of these
Place eggs in a medium bowl Beat eggs and add milk and pepper.
Melt butter or coconut oil in a large non-stick skillet. Add eggs and cook over medium heat, stirring often, until set but still moist.
Allow eggs to cool a few minutes and then stir in Greek yogurt.
Spray a 9” X 13” baking pan (we usually use a glass or pottery type pan) with Pam or grease the pan with a little coconut oil or butter.
Spread the Panko on the bottom of the pan. The mixture can be a bit high in liquid and the layer of crumbs helps soak up the extra liquid.
Spread the eggs on top of the crumbs.
Top eggs with the meat, sprinkle evenly with the grated cheese.
Cover with foil and refrigerate overnight.
Bake at 300 degrees F. for 25 – 30 minutes or until dish is hot in the center and cheese is melted. I usually take the dish out of the refrigerator 30 minutes before I put it in the oven.
SPINACH-CHEDDAR QUICHE (6 servings)
4 large eggs, lightly beaten
1 1/4 cups half-and-half
1/2 cup mayonnaise
2 T all-purpose flour
1 tsp. Dijon mustard
1 tsp. black pepper
1 tsp. salt
1/2 tsp. ground nutmeg
1 medium sized onion, chopped
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1 cup shredded Cheddar cheese
1 9 inch deep-dish unbaked pie crust (or just grease your pie pan and omit the crust)
Preheat oven to 350 degrees F.
Whisk together eggs, half-and-half, mayonnaise, flour, mustard, salt, pepper, and nutmeg. Add onion, spinach, and cheese; mix thoroughly.
Pour mixture into prepared pie crust or if not using a crust, a greased 9 inch deep-dish pie pan.
Bake until the filling is set and the top is golden brown, about 45 minutes.
SKILLET STRATA WITH SPINACH AND FETA (adapted from The Best Simple Recipes by America’s Test Kitchen) (Serves 4)
6 large eggs
1 1/2 cups whole milk
3/4 cup crumbled feta cheese
4 T unsalted butter
1 onion, chopped fine
1 6 oz bag baby spinach, chopped
5 slices hearty white sandwich bread, cut into 1-inch square
Adjust oven rack to middle position and heat oven to 400 degrees. Whisk eggs, milk, half of feta, 1/4 tsp. salt, and 1/8 tsp. pepper in bowl.
Melt 2 T butter in large oven-safe nonstick skillet (we love our iron skillet for this!) over medium heat. Cook onion until just softened, about 3 minutes. Add spinach and 1/4 tsp. salt and cook until wilted, about 2 minutes. Transfer to another bowl.
Melt remaining butter in empty skillet. Add bread and cook over medium-high heat, stirring frequently, until golden brown, about 5 minutes. Off heat, stir in spinach mixture followed by egg mixture until combined. Top with remaining cheese and bake until surface is golden brown and edges pull away from sides of skillet, about 15 minutes. Serve.
ANYTIME EGG CUPS
We love these and serve them for breakfast, lunch, and supper. We use a variety of meats or sometimes bread crumbs or nuts ground fine for the bottom layer. Any favorite cheese will do for the top – we like Asiago or another strong flavored cheese. But of course the star of this dish is our pastured poultry egg!!
12 slices of Deli ham, Canadian bacon, or other (see above)
1 cup shredded cheese, your favorite
Salt and Pepper
Preheat oven to 375 degrees.
Prepare a 12 hole muffin pan with either Pam or a smear of coconut oil. Place 1 meat slice in bottom of each muffin cup allowing the meat to come up the sides.
Crack 1 egg into each cup.
Sprinkle cheese on top of each.
Sprinkle with salt and pepper.
Bake at 375 degrees for 20 minutes. Eggs will be well set and cheese will be melted.
Store any leftovers (if you have any left!) in refrigerator. These make great snacks too!