Category Archives: Eggs

Crepes with Eggs

Crepes w/Eggs
Recipe type: Bread
Cuisine: French
Serves: 4
  • Crepes Recipe
  • 4 Eggs
  • ½ Red/Orange/Yellow Sweet Bell Pepper
  • 1 small onion
  1. Make Crepes per recipe instructions.
  2. Saute ½ Bell Pepper and onions over medium heat in a skillet until tender.
  3. Add Eggs and cook like scrambled eggs.
  4. Add equal amounts of egg mixture in to each crepe.
  5. Server warm.


Kale Egg Scramble


Kale Egg Scramble
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • 2 large egg
  • 1 Tbsp milk, water, or broth
  • 1 cup finely chopped kale
  • 1 tsp oil
  • pinch red pepper flakes
  • salt and pepper to taste
  1. Whisk eggs and milk in a bowl.
  2. Cook kale over medium heat in oil until kale softens - approximately 5 minutes.
  3. Add eggs into skillet and sprinkle with red pepper flakes, pepper and salt.
  4. Reduce heat to medium-low.
  5. Using a rubber spatula, carefully pick up the egg mixture as it cooks and turn it over gently to heat all the way through.


Omelette with Cheese Sauce

Omelette with Cheese Sauce
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • Omlette with cheese sauce indredients photo
  • 6 Strips of Bacon
  • Sizzling Bacon Photo
  • 1 Medium Onion
  • ½ Sweet Bell Pepper - red for color
  • 3 Pieces of Deli Ham - Diced
  • 6 Eggs
  • ¼ Milk
  • Salt & Pepper to Taste
  • Cheese Sauce
  1. Cook bacon and pat grease of it. Wrap in aluminum foil to keep warm.
  2. Saute on medium heat the Onions, Peppers, and a pinch of salt in the bacon grease. When vegetables are almost cooked, put in the ham to warm it. After they have cooked and are tender, remove from pan and pat dry to remove the excess grease.
  3. Whisk 6 eggs together with milk, salt and pepper.
  4. Coat the pan with bacon grease and put eggs in the pan and cook omelette over medium heat. Turn over once when ½ way done.
  5. Remove from pan and place onions, ham and pepper mixture in the middle.
  6. Cover with cheese sauce and server with 3 strips of bacon.
  7. Enjoy !



Scrabbled Eggs


Scrabbled Eggs
Recipe type: Breakfast
Cuisine: American
  • 2 Eggs
  • ⅛ cup milk
  • ⅛ cup red onion
  • ⅛ cup Sweet Bell Pepper
  • Dash Salt & Pepper
  • 1 tablespoon butter
  1. Saute Onions and Peppers together in olive oil with a little salt and pepper until tender.
  2. Whisk together Eggs, milk, salt and pepper.
  3. Melt butter in pan.
  4. Add egg mixture to pan with onions and peppers.
  5. Use fork and keep stirring eggs until done.


Southern Omelette and Cheese Sauce


Southern Omelette and Cheese Sauce
Recipe type: Breakfast
Cuisine: American
  • 1 tablespoon butter
  • 1 tablespoon starch
  • 1 cup milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon white pepper
  • ¼ cup cheese -- shredded
  • **OMELETTE**
  • 3 Eggs
  • ⅛ cup red onion
  • ⅛ cup Sweet Pepper (red, yellow or orange, because they are sweeter)
  • ⅛ cup milk
  • Salt
  • Pepper
  • 1 tablespoon butter
  1. Heat butter in a small skillet.
  2. Add in starch.
  3. Slowly add milk.
  4. Cook stirring until sauce thickens.
  5. Stir in salt and pepper
  6. Add ¼ cup cheese.
  7. Still until all cheese is melted.
  8. **OMELETTE**
  9. Saute Peppers and Onions in olive oil until tender.
  10. Whisk eggs, milk, salt and pepper.
  11. Melt butter in pan.
  12. Pour egg mixture in to hot pan.
  13. Cook until eggs are done on 1 side and flip over.
  14. Sprinkle onions and peppers on to 1 side of the omelette and then fold in half when cooked on other side.
  15. Plate and cover with cheese sauce.

Vegetarian Quiche


Vegetarian Quiche
Recipe type: Main
Cuisine: American
Serves: 6
  • 1 (9 inch) unbaked pastry shell
  • ½ cups chopped onion
  • 1 medium green pepper, chopped
  • 1 cup chopped tomatoes
  • ½ cup chopped zucchini
  • ½ cup sliced fresh mushrooms
  • 2 tablespoons butter or margarine
  • ¼ teaspoon curry powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch ground cinnamon
  • 5 eggs
  • ¼ cup milk
  • ¼ cup grated Parmesan cheese
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  2. Bake at 450° F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350° F.
  3. In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
  4. In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
  5. Let stand for 5 minutes before cutting.


All in One Breakfast Rollups


All in One Breakfast Rollups
Recipe type: Breakfast
Cuisine: American
  • 1 T olive oil
  • 1 Ham steak cut into bite size pieces
  • 2 C frozen southern style hash browns, thawed
  • 8 eggs
  • ½ C salsa
  • 1 pkg (6 in size) tortillas
  • 1 C shredded Mexican style cheese
  • Wax paper
  • Freezer bags
  1. Place the olive oil in a large skillet over medium high heat.
  2. When hot add the ham and hash browns.
  3. Cook until they are both beginning to brown.
  4. Place the salsa in a large mixing bowl.
  5. Add the eggs and stir until mixed together.
  6. Pour the salsa mixture in with the ham mixture.
  7. Leave heat on medium high and cook until the eggs have set.
  8. Place a tortilla flat.
  9. Place about 4 T of the ham mixture down the center of the tortilla.
  10. Roll the tortilla up completely.
  11. Continue until all the tortillas are used.
  12. Wrap each roll-up in wax paper.
  13. Place in a freezer bag and freeze for up to 2 months.
  14. When ready to eat remove from the freezer and unwrap.
  15. Place each roll-up on a microwave safe plate and cover with paper towel.
  16. Microwave 2 minutes on high or until the burrito is as heated as you like.


Poached Eggs with Tarragon Cream

This is a great egg recipe that I know that you will enjoy. My husband and I first had this at Through the Grapevine Bed & Breakfast in Waterloo, NY .


Poached Eggs with Tarragon Cream
Recipe type: Breakfast
Cuisine: American
Serves: 2
Variation: This is the original recipe. You may use an egg poaching pan which I think is easier. I also put a little of the Gruyere cheese in the sauce to add a little extra flavor.
  • 1 shallot, chopped finely
  • 2 Tbsp, plus 2 tsp butter, divided
  • 2 Tbsp. flour
  • ½ cup milk
  • ½ cup whipping cream
  • ½ tsp. salt
  • 2 tsp. minced fresh tarragon
  • 4 eggs
  • ¼ cup shredded Gruyere cheese
  • 2 Tbsp. bread crumbs
  1. Spray the bottom of a large skillet with non-stick spray or use a non-stick skillet. Fill the skillet three quarters full with water, bring to a boil.
  2. Meanwhile, cook the shallot in two tablespoons of butter in saucepan over medium-low heat until softened.
  3. Stir in flour until blended and slightly cooked one minute.
  4. Stir in the milk and cream.
  5. Heat to boiling, stirring constantly, then boil and stir one minute. Stir in the salt. Remove from the heat. Stir in the tarragon. Cover and set aside.
  6. Heat oven to 375 degrees.
  7. Reduce boiling water to simmer. To poach the eggs, work with two at a time. Crack the first into a bowl then carefully pour into the water. Cook until the whites are set and remove with a slotted spoon to a small buttered ramekin. Repeat with the remaining eggs.
  8. Divide the tarragon sauce between the ramekins, spooning over the eggs, and then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly about 10 minutes.


Eggs Cooking Recipes

Eggs are frequently in a wide variety of recipes. In addition delicious, eggs provide protein, vitamin A, riboflavin, and other vitamins and reserves, where the yolk contains all the fat, saturated fat, and cholesterol in an egg. Eggs are an brilliant source of high-quality protein and are far less expensive than nearly all other animal-protein foods.

An egg can be cooking in many methods – boiled eggs, poached eggs, fried eggs, and scrambled eggs – and is also used as an ingredient in making, batters and cakes, etc.

Bird eggs are a common food and one of the most versatile ingredients used in cooking. They are important in many branches of the modern food industry. The most commonly used bird eggs are those from the chicken. Duck and goose eggs, and smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. Gull eggs are considered a delicacy in Great Britian, as well as in some Scandinavian countries, particularly in Norway.

For those who do not consume eggs, alternatives used in baking include other rising agents or binding materials, such as ground flax seeds or potato flour. Tofu can also act as a partial binding agent, since it is high in lecithin due to its soy content. Applesauce can be used, as well as arrowroot and banana. Extracted soybean lecithin, in turn, is often used in packaged foods as an inexpensive substitute for egg-derived lecithin.

Other egg substitutes are made from just the white of the egg for those who worry about the high cholesterol and fat content in eggs. These products usually have added vitamins and minerals as well as vegetable-based emulsifiers and thickeners such as xanthan gum or guar gum. These allow the product to maintain the nutrition and several culinary properties of real eggs, making possible foods like Hollandaise sauce, custard, mayonnaise, and most baked goods with these substitutes.