Egg recipes

Baked Eggs with Zucchini Ragout

Pasta Frittata

Baked French Toast

Classic Egg Salad

Foolproof Boiled Eggs

Renee Russell's Asparagus Strata

Low-fat mozzarella cheese makes this a rich-tasting dish for brunch or a simple supper.

2 tsp. olive oil

2-1/2 cups chopped onion

1 Tbs. minced garlic

1 pound medium zucchini, trimmed, cut into ½-inch pieces

1 28-ounce can diced tomatoes in juice

1/2 tsp. dried crushed red pepper

1/4 cup chopped fresh basil

4 large eggs

1/2 cup grated low-fat mozzarella cheese

4 thin slices Italian bread, toasted

Heat oil in large nonstick ovenproof skillet over medium heat. Add onions and garlic; sauté 5 minutes. Add zucchini; cover and cook until tender, stirring often, about 10 minutes. Add tomatoes with juices and red pepper; boil uncovered until mixture thickens, about 10 minutes. Season with salt and pepper. Stir in basil. (Can be made 4 hours ahead. Cover; let stand at room temperature.).

Preheat oven to 400ºF. Make 4 shallow indentations in ragout, spacing apart. Crack 1 egg into each indentation. Sprinkle with cheese. Bake until eggs are softly set, about 10 minutes. Place 1 toast slice on each of 4 plates. Divide egg-topped ragout on top of toast.
Bon Appétit, April 1998

back to top

Pasta Frittata
Serves 4

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1/3 cup skim milk

1/4 cup freeze-dried chives

2 Tbs. grated Parmesan cheese

1-1/2 tsp. dried basil

1/4 tsp. salt

1/4 tsp. onion powder

1/8 tsp. cayenne

5 egg whites

3 egg yolks

Vegetable cooking spray

2 cups cooked angel hair pasta (about 4 ounces uncooked pasta)

1 (7-ounce) jar sliced pimento, drained

Combine first 10 ingredients in a bowl; stir with a wire whisk, and set aside. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add pasta and pimento, and sauté 1 minute. Pour cheese mixture over pasta mixture; stir until well-blended. Cook over medium-low heat 3-5 minutes or until almost set (do not stir).

Preheat broiler. Wrap handle of skillet with foil, and broil frittata for 5 minutes or until lightly browned.
Quick & Easy Weeknights, Cooking Light

back to top

Baked French Toast
Serves 4

If you use a dense French or Italian bread and slice it nice and thick, you'll end up with a chewy, moist "toast" that has a molten, caramelized topping-almost like a crème brûlée crust.

4 Tbs. (1/2 stick) unsalted butter

3 Tbs. honey (or maple syrup)

2/3 cup fresh orange juice

4 large eggs

1/4 tsp. cinnamon

A pinch of nutmeg

1/4 tsp. salt

6 thick slices bread

Preheat oven to 375ºF. Put the butter and honey or syrup into a 9x13-inch non-reactive baking dish. Heat them in the oven until the butter is melted and the honey is bubbling. Take the dish out of the oven and stir well.

Whisk together the juice, eggs, spices, and salt in a shallow bowl. Dip each slice of bread in the juice mixture, turning it once to coat well, and then carefully set the pieces of bread in the honey-buttered pan. Bake for 15-20 minutes, or until well browned. Do not flip bread over during baking; you'll want to flip it over so the honey-butter side is up when you serve it, though, since that's the "sauce" for the French toast.
One Bite Won't Kill You by Anne Hodgman

back to top

Classic Egg Salad

Makes about 2-1/2 cups, enough for 4 sandwiches.

1 recipe Foolproof Boiled Eggs (see below), peeled and diced

1/4 cup mayonnaise

2 Tbs. minced red onion

1 Tbs. minced fresh parsley leaves

1/2 medium celery stalk, chopped fine

2 tsp. Dijon mustard

2 tsp. fresh lemon juice

1/4 tsp. salt

Ground black pepper, to taste

Mix all ingredients together in medium bowl. Can be covered and refrigerated for up to 24 hours.

back to top

Foolproof Boiled Eggs

Makes 6 eggs

You may double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.

6 large eggs

Place eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes. Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes. (The ice water bath will prevent any green ring from forming around the cooked yolk.) Foolproof egg peeling: Tap the egg all over against the counter surface, then roll it gently back and forth a few times on the counter. Begin peeling from the air pocket end (the wide end). The shell should come off in spiral strips attached to the thin membrane.
Cook's Illustrated, March/April 1999

back to top

Renee Russell's Asparagus Strata
Serves 8

A wonderful make-ahead brunch dish, from one of our Lebanon Co-op cooks!

12 oz. asparagus, trimmed, cut into 3/4 inch pieces

1/2 cup fresh Parmesan cheese, grated

2 small red peppers, diced

4 cups milk

8 eggs

2 cloves garlic, minced

2 Tbs. flour

2 tsp. dried oregano

1/2 tsp. pepper

1 loaf of day-old French bread, cut into small pieces

1 cup cheddar cheese

Cook asparagus and red pepper in a saucepan of boiling water until asparagus is bright green, but still crisp, about 4 minutes. Drain and set aside. Combine milk, Parmesan, eggs, garlic, flour and oregano in a large bowl, mixing until smooth. Grease a 9 x 13-inch baking dish. Arrange half of the cut French bread on the bottom. Sprinkle with half the asparagus mixture and 1/2 cup of cheddar cheese. Repeat with the remaining bread, asparagus mixture and cheddar. Gradually pour milk mixture over, cover and refrigerate for at least one hour (or overnight.)

Bake, uncovered, at 350ºF for 45 minutes, or until inserted knife comes out clean.

back to top

Updated weekly: