Category: Eggs

Perfect Hard-Boiled Eggs

Hard-boiled eggs

 

The key to successful hard boiled eggs is gentle heat and slow cooking. By using this method, the egg is moist and tender with no off odor and a perfectly yellow egg yolk.

Overexposure to high heat releases sulfur from the egg white and iron from the yolk, which results in that unpleasant odor and gray-green coloration on the outer yolk.

Place eggs in a pan large enough to hold the eggs so they are covered by two inches of cold water. Bring to a boil, turn off the heat, cover and let sit for 12 minutes.

Plunge the eggs into an ice bath and let cool completely.

Crack and peel for delicate and delicious hard boiled eggs!

Use to make egg salad, deviled eggs, or slice to top salads.

Watch the Hard-Boiled Eggs Video Here:

Bacon Spinach Quiche

Quiche

 

Quiche is simply an omelet in a pre-baked pie shell. It makes for a different presentation than what we usually eat for breakfast and you don’t have to make toast, the crust is a delicious alternative.

Watch the Quiche Video Here:

Quiche is also a wonderful way to use leftovers. Dice up the remains from a charcuterie platter, sharp cheese, salty spicy salami, dice some onions and garlic add in some fresh herbs and you have an improvised quiche. Leftover steamed or roasted vegetables are also great starters for quiche.

Quiche

Use your imagination when you go to the store; look over the fresh produce and select what strikes your fancy and don’t forget some fresh herbs. Pick a cheese, almost any cheese works, that pairs well with your produce or suits your mood that day. The possibilities are endless.

Quiche

Quiche is delicious served hot out of the oven, but it’s also great at room temperature and it travels well. Pack it for lunch for the kids or for yourself at work.

Quiche

Watch the Quiche Video Here
Bacon Spinach Quiche
Author: 
Prep time: 
Cook time: 
Total time: 
Makes: 1 ten-inch pie
 
A quiche is simply an omelet in a pastry shell. The possibilities for fillings are endless. Use leftovers or your imagination to create an unending variety!
Ingredients
  • One savory single pie crust recipe
  • 6 large eggs (1 cup)
  • 2 cups half and half
  • 1 teaspoons coarse salt
  • ½ teaspoon freshly ground pepper
  • 1 ¼ cups diced Gruyere cheese (1/4-inch dice)
  • 1 10-ounce package frozen spinach, squeezed dry
  • ½ cup finely diced cooked bacon, about 5 ounces
  • ½ cup minced shallot
Method
  1. Place the eggs in a medium mixing bowl and whisk until foamy.
  2. Whisk in the half and half, salt and pepper.
  3. Strew the cheese, spinach, bacon and shallots over the bottom of a half blind-baked pie shell.
  4. Pour the egg mixture over all. And put on a foil line baking tray - spillage
  5. Bake Pour into the half blind-baked pie crust and bake for 30 minutes or until the custard is set.
  6. Let sit for 10 minutes for slicing.

Hard Boiled Egg

eggs

 

The key to a successful hard boiled egg is gentle heat and slow cooking. By using this method, the egg is moist and tender with no off odor and a perfectly yellow egg yolk.

Watch the Hard Boiled Egg Video Here:

 

Overexposure to high heat releases sulfur from the egg white and iron from the yolk, which results in that unpleasant odor and gray-green coloration on the outer yolk.

Place eggs in a pan large enough to hold the eggs so they are covered by two inches of cold water. Bring to a boil, turn off the heat, cover and let sit for 12 minutes.

Plunge the eggs into an ice bath and let cool completely.
Crack and peel for delicate and delicious hard boiled eggs!

Use to make egg salad, deviled eggs, or slice to top salads.

Back to School Dinner Recipe #1 – Baked Cheddar Cheese & Ham Omelet

Back to School Dinner Recipe

 

Mornings are hectic and it’s unlikely that a home-cooked robust breakfast is appearing on the table. Everyone is in hurry to grab a bite and catch the bus or head off to work. This is a very good time to have breakfast for dinner with a Baked Cheddar Cheese & Ham Omelet!

Eggs are nutritious and versatile. You can prepare them simply by frying, scrambling or poaching. Serve with toast and ham or sausage on the side and some steamed vegetables. Simple, quick and easy.

Back to School Dinner Recipe

You can also make heartier preparations like baked omelets. I recommend cooking extra vegetables on the weekend, cut them up and put in a container. Buy a slice of ham and dice it up and save in a container or pre-cook some sausages, dice up and save in a container. Sauté a diced onion and save in a container. Having roasted root vegetables this weekend? Save the leftovers in a container.

Back to School Dinner Recipe

Don’t have leftovers? No worries. Take advantage of the pre-cut vegetables most grocery stores offer these days: thinly sliced bell peppers, little buds of broccoli or cauliflower. Buy a zucchini or some green beans and cut into bite-size pieces. Best of all, there is no need to precook these vegetables. Pick up a package of your favorite shredded cheese and you can prep dinner in 20 minutes or less.

Back to School Dinner Recipe

What to serve on the side: toasted English muffins, a nice crusty bread, muffins or scones; you don’t have to bake, pick them up with your morning coffee!

Warm the bread, muffins or scones in the oven after you remove the omelet, which needs to sit a good 10 minutes to set before slicing. A nice green salad or a side of steamed vegetables rounds out this meal nicely.

Back to School Dinner Recipe

While the omelet bakes you can set the table, or perhaps the kids can do that when they get home from school ☺, check on homework status, get into some comfortable after-work clothes and maybe even have a glass of wine!

You’ve made a delicious, nutritious meal in a very short time with very little cleanup after and it’s economical. If you have any leftovers, send it the lunchbox!

Baked Cheddar Cheese & Ham Omelet Recipe

Baked Cheddar Cheese & Ham Omelet
Prep time: 
Cook time: 
Total time: 
Makes: 4 to 6 servings
 
Mix the proportions of the filling to your liking. Here I used 2 cups cheese, 2 cups vegetables and one-cup meat. If you’re steaming vegetables as a side, go half and half with the meat and cheese. The recipe is designed to have five cups filling of your choice and one dozen eggs with a little half and half (milk or cream are fine) mixed in.
Ingredients
  • one dozen large eggs
  • ¼ cup half and half
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 cups shredded Cheddar cheese
  • 1 cup small pieces broccoli florets
  • 1 cup small pieces cauliflower florets
  • 1 cup diced ham
Method
  1. Preheat the oven to 375 degrees F and lightly grease an 8- by 8- by 2-inch cake/brownie pan.
  2. Beat the eggs, half and half, salt and pepper until frothy.
  3. Scatter the fillings across the bottom of the pan and cover with the scrambled eggs.
  4. Bake in the preheated oven for 45 minutes. The omelet is done when puffed, solid in the middle and a little golden on the edges. Let sit 15 minutes before slicing.