Recipe Tag: Egg Dishes

Lentils with Mushrooms and Poached Eggs – HmF – Virtual

Fill a medium pot with water, add 1/8 tsp of salt, and place over medium-high heat. Rinse the lentils, then add to the water once it is boiling. Boil until lentils are tender, about 15-20 minutes. Strain and cover to keep warm.

Heat olive oil in a medium sauté pan. Add the onion, celery and carrot. Cook until the vegetables are soft and brown. Add the mushrooms, thyme, 1/2 tsp salt and soy sauce. Cook until mushrooms soften and slightly brown.

Turn heat off and stir spinach into mixture until just wilted. Add the vegetable mixture and red wine vinegar to the warm lentils. Cover to keep warm.

While vegetables are cooking, fill a small pot 3/4 full with water and add the white vinegar. Bring the water to a simmer, then drop the temperature to just below a simmer for poaching (160-180°F).

Crack the eggs into a small measuring cup or ramekin. Ease the egg into the water using the measuring cup to carefully lower the egg into the pot and tip it out into the water. Allow it to cook until the whites set, but the yolk is still soft, about 3-4 minutes. Don’t over crowd the pot, make in batches if needed.

Remove the egg gently with a slotted spoon and place on a plate layered with paper towel.

Divide the lentils into 5 dishes. Drop the eggs gently back into the water to reheat for 15 seconds. Remove with a slotted spoon again, drain water and top one egg per dish. Top with parsley and fresh cracked pepper and serve immediately.

White Bean Shakshuka – Virtual

Gather all ingredients and equipment.

Select a large and deep saute pan with a lid; set the lid aside for later.

Place the pan over medium-high heat.

Add the oil and swirl to coat the pan.

When the oil is hot, add the onion and bell pepper to the pan.

Cook until the vegetables are soft and browned about 7 to10 minutes. Stir occasionally.

Add the minced garlic, tomatoes, smoked paprika, cumin, coriander, red pepper flakes, salt, and pepper and bring to a simmer.

Add the white beans to the skillet and stir.

Let the sauce simmer for 5 to 7 minutes, or until the sauce has slightly thickened.Stir occasionally.

While the sauce is simmering, prepare the garnishes – crumble the feta, chop the herbs, and slice the green onions.

Toast the bread until lightly browned either in a toaster, under a broiler, or on a grill.

When the toast is done, rub both sides with the garlic halves to make a quick and easy garlic bread for dipping.

Make 4 wells in the sauce with the back of a spoon.

Crack an egg into each well.

Cover the pan with lid and cook 2 to 3 minutes for runny egg yolks or until eggs are set to taste.

When eggs are cooked to desired doneness, top with feta and fresh herbs.

Serve with two baguette slices per serving.

Poached Egg

Gather all ingredients and equipment.

Fill a saucepan with 4 inches of water.

Bring the water to a boil, then reduce heat to medium-low. The water is ready when there are bubbles at the bottom of the pan, but none break the surface of the water. If desired, stir acid into the water.

Crack the egg into a small, shallow bowl or teacup.

With a spoon, stir the water to create a whirlpool. While the water is spinning, place the lip of the bowl or cup at the center of the swirl and gently slide the egg into the pot.

Cooking times:
Fully cooked whites but runny yolk: cook for 2 and a half minutes.
Fully cooked whites and custard-like yolk: cook for 4 minutes.

Use a slotted spoon to remove the cooked egg from the pot to a paper towel. This will absorb any excess water.

Serve.

Nopales con Huevos

Gather all ingredients and equipment.

Using gloves to protect your hands and holding the nopales with tongs, trim the edge off of each nopales paddle. Remove the thorns and eyes by scraping your knife across both sides of the cactus. Then rinse thoroughly to remove any leftover spines. Slice into 1/4″ strips.

Bring medium pot of water to a boil. Add nopales, onion, and garlic. Boil for about 10 minutes or until tender. Drain and pat dry.

In a small bowl, whisk together eggs and salt until thoroughly combined. Set aside. Heat nonstick pan over medium heat. Add oil. Once hot, saute scallions for 2 -3 minutes.

Stir in nopales and cook for 1-2 minutes to heat through. Add eggs and cook until set, stirring frequently. Top with diced tomato and serrano pepper and serve.

Lentils with Mushrooms and Poached Eggs

Fill a medium pot with water, add 1/8 tsp of salt, and place over medium-high heat. Rinse the lentils, then add to the water once it is boiling. Boil until lentils are tender, about 15-20 minutes. Strain and cover to keep warm.

Heat olive oil in a medium sauté pan. Add the onion, celery and carrot. Cook until the vegetables are soft and brown. Add the mushrooms, thyme, 1/2 tsp salt and soy sauce. Cook until mushrooms soften and slightly brown.

Turn heat off and stir spinach into mixture until just wilted. Add the vegetable mixture and red wine vinegar to the warm lentils. Cover to keep warm.

While vegetables are cooking, fill a small pot 3/4 full with water and add the white vinegar. Bring the water to a simmer, then drop the temperature to just below a simmer for poaching (160-180°F).

Crack the eggs into a small measuring cup or ramekin. Ease the egg into the water using the measuring cup to carefully lower the egg into the pot and tip it out into the water. Allow it to cook until the whites set, but the yolk is still soft, about 3-4 minutes. Don’t over crowd the pot, make in batches if needed.

Remove the egg gently with a slotted spoon and place on a plate layered with paper towel.

Divide the lentils into 5 dishes. Drop the eggs gently back into the water to reheat for 15 seconds. Remove with a slotted spoon again, drain water and top one egg per dish. Top with parsley and fresh cracked pepper and serve immediately.

Spinach & Feta Frittata – (HmF, Bariatric)

Preheat oven to 350°F and spray a muffin pan with cooking spray.

Crack the eggs into a medium mixing bowl. Whisk until well combined. Mix in the cottage cheese, spinach, and salt. Set aside.

Place a skillet over medium heat and add the oil. When hot, add the onions and peppers. Sauté for about 5 minutes, stirring occasionally, until onions and peppers are soft and lightly browned.

Divide pepper and onion mixture between the muffin tins. Using a ladle, divide the egg mixture evenly into the 12 muffin tins. Sprinkle the top of egg mixture with feta cheese. Place the muffin tins into the oven and cook for about 20-25 minutes, until egg is firm.

Allow frittata to rest for 5 minutes, and then scoop the individual muffins out onto a platter.

Serve warm or cold.

Frozen Vegetable Frittata “Muffins”

Preheat the oven to 325°F (163°C).

Place all frozen vegetables into a small, microwave-safe bowl and microwave for 2-3 minutes, or until vegetables are tender.

Drain excess water from vegetables using a spoon to help squeeze out extra water. Set aside.

Crack eggs into a medium-sized mixing bowl. Add milk and whisk thoroughly to combine.

Add cheese, vegetables, salt and pepper to egg mixture and combine.

Spray muffin tins with pan spray.

Using a liquid measuring cup or ladle, fill each muffin tin halfway with the egg mixture.

Place muffin tin in oven, and bake until eggs are firm (about 10-12 minutes) or until a toothpick comes out clean.

Serve.

Perfect Hard Boiled Eggs (HmF)

Place eggs in a small saucepan and fill with cold water, covering eggs.

Bring pot to a boil over high heat. As soon as the water comes to a boil, cover and remove from the heat.

Leave eggs in hot water, covered for 10 minutes. While the eggs cook, prepare an ice water bath.

Using a slotted spoon, remove the eggs from the pot and place in the ice water bath, to cool.

Once the eggs are cool enough to handle, remove from the ice bath and dry exterior before storing in the refrigerator for later use or peel immediately and enjoy!

Spinach & Feta Breakfast Tacos

Place a medium sauté pan hot over medium heat on the stove. Once hot, add the oil.

Once the oil is hot, add the onion and cook for about 5 minutes until it begins to brown and caramelize, stirring every minute or so. If getting too dark or burnt around the edges, turn the heat down.

Once the onion begins to brown, add the red pepper. Cook, stirring frequently, until the pepper begins to soften, about 3 more minutes.

While cooking the pepper and onion, break the eggs in a bowl and mix together with a whisk or fork until lightly frothy.

Mix the fresh herbs, salt, pepper and spinach into the egg.

Once the pepper is soft, pour the egg mixture into hot pan. Fold occasionally with a heat-resistant spatula. If egg is turning brown, turn down heat. Do not over-stir, as this will result in a non-fluffy egg.

Once egg is almost cooked through (not runny), turn off the heat. Sprinkle the cheese over the top of the eggs and vegetables, cover with lid or foil and let sit for about 1 minute to melt.

While the cheese is melting, warm the tortillas.

Distribute the filling amongst the 4 taco shells and enjoy immediately. You may choose to top with salsa.

Roasted Broccoli, Tomato, & Cheddar Frittata

Preheat the oven to 425°F (220°C).

In a medium bowl, toss the broccoli, tomatoes, oil, 1/4 teaspoon of salt, onion powder, and garlic powder together. Mix well.

Spread the broccoli and tomatoes in a single layer on a cookie sheet lined with parchment paper. Bake in the oven for 10-15 minutes, or until broccoli and tomatoes start to brown on the edges.

While the vegetables are roasting, crack the eggs into a medium mixing bowl. Add 1/4 teaspoon of salt and whisk until well combined.

When the vegetables are done roasting, turn down the oven to 350°F (176°C).

Spray an 8×8 baking dish with cooking spray. Distribute the vegetables in the pan and then pour in the egg mixture. Top with the cheddar cheese.

Bake in the 350°F (176°C) oven and cook until the frittata is firm (no liquid in the center), about 10-15 minutes.

(Alternative Cooking Method: Spray a muffin tin thoroughly with pan spray. Divide vegetables evenely between the muffin tin to make 12 “muffins.” Pour the egg mixture over the vegetables evenly. Sprinkle the cheddar on top of the eggs. Place the pan into the 350°F (176°C) oven and cook until the frittata is firm (no liquid in the center), about 10-15 minutes.)

Allow frittata to rest for 5 minutes before removing from the pan. If baking in an 8×8 pan, cut into 9 evenly sized squares.