Place a large skillet in the oven and preheat oven to 325F.
Place 2 tsps olive oil in the skillet.
When oven comes to temperature, place the eggplant into the skillet, cut side down.
Roast for 15 minutes, then turn the eggplant over and roast for another 5 minutes. Remove the eggplant from the skillet and place the eggplant on a plate lined with a paper towel to cool. Set aside.
While the eggplant is roasting, make the Mustard Hollandaise per the recipe.
Keep the Hollandaise warm over very low heat, stirring occasionally. (See refrigerator light on this page.)
Place water over high heat and bring to a boil. Reduce heat to medium so the water is barely moving. Add the vinegar.
Crack each egg into a small dish or cup, taking care to keep the yolk whole. Add each egg to the poaching water and poach for 8-10 minutes.
While the eggs are poaching, toast the Engilsh muffins. Place a slice of roasted Eggplant onto each half of an English muffin. Remove the poached eggs from the water with a slotted spoon when ready to serve.
Top the eggplant with 1 poached egg and 2 tablespoons Hollandaise sauce, then serve.
Heat one quart of water in a medium skillet over medium-high heat. The water should never come to a full boil (see the sidebar on poaching). Place the asparagus spears in the water and cook for about 5 – 7 minutes until they are bright green and only very slightly limp. Remove and place on a paper towel.
Keep the water in this first pan at the poaching stage and place the second quart of water in a large skillet over medium-high heat and add the vinegar. Bring the water/vinegar mixture to a shiver.
After both of the pans are at poaching stage, add the asparagus back into the first pot of water.
Remove the egg from the refrigerator and crack it into a teacup or custard dish. Gently place the egg in the water with the vinegar. As the egg begins to cook, place a half of an English muffin in the toaster and start toasting.
Heat the hollandaise sauce gently over low heat stirring frequently. Do not let it boil.
At the time the English muffin is done, the asparagus and eggs should be nearly finished cooking. The hollandaise has to be hot, but not too hot, or the egg that is in the sauce will overcook and curdle.
Assemble each serving by placing the English muffin (nook and cranny side up) on a warm dinner plate and top with the blanched asparagus spears. Place the poached egg over the asparagus and then spoon 2 tablespoons of hollandaise sauce over the top of the egg.
Preheat the oven to 325°F.
Place 1 teaspoon of the olive oil in a medium skillet over medium high heat.
When the oil is hot, add the onion and cook for about 5 minutes. Toss frequently.
Remove and let cool.
Add the other teaspoon of olive oil to the pan and then the zucchini.
Cook for about 5 minutes. Toss frequently. Remove and let cool.
Place the eggs in a large bowl and whisk until frothy.
Add the cheese, salt, basil, oregano, marjoram, thyme, olives and capers. Whisk until blended.
Fold in the cooled onions and zucchini until well blended.
Place the mixture in a large pie pan or springform pan.
Bake for 40 minutes.
Serve.
Preheat the oven to 425°F.
Place a small non-stick sauté pan over medium-high heat and spray lightly with olive oil. Add the diced onion and cook slowly until translucent and soft. It is fine if the onions brown and caramelize.
Whisk the eggs, egg whites, water, pepper and Creole seasoning in a bowl until frothy.
Add the egg mixture to the onions and stir well. Reduce the heat to medium. Simmer for about 2 minutes.
Spread the shredded cheddar cheese over the top of the onions and place the pan in the oven.
Cook for about 12 minutes until the frittata is puffed and slightly firm to the touch.
Preheat the oven to 425°F.
Place a small non-stick sauté pan over medium-high heat and spray lightly with olive oil. Add the diced onion and cook slowly until translucent and soft. It is fine if the onions brown and caramelize.
Whisk the eggs, egg whites, water, salt, pepper and Creole seasoning in a bowl until frothy.
Add the egg mixture to the onions and stir well. Reduce the heat to medium. Simmer for about 2 minutes.
Spread the shredded cheddar cheese over the top of the onions and place the pan in the oven.
Cook for about 12 minutes until the frittata is puffed and slightly firm to the touch.
Preheat the oven to 325°F.
Place the water in a large sauce pan fitted with a steamer basket over high heat.
When the water is boiling add the cauliflower.
Steam for about 10 minutes. Remove and let cool.
While the cauliflower is steaming place the olive oil in a medium skillet over medium high heat.
When the oil is hot add the white part of the leek and cook for about 2 minutes. Toss frequently.
Add the green part of the leek and cook for about 3 minutes. Toss frequently. Remove and let cool.
When the cauliflower is done, remove and let cool.
Place the eggs in a large bowl and whisk until frothy.
Add the cheese, salt and nutmeg.
Fold in the cooled leeks and cauliflower until well blended.
Place the mixture in a large pie pan or springform pan.
Bake for 60 minutes.
Serve.
Place a large skillet in the oven and preheat the oven to 325°F.
Cut the squash in half lengthwise and scoop out the seeds.
Place 1 teaspoon of the olive oil in the pan and add the squash, cut side down.
Roast for about 45 minutes until very soft.
Scoop the flesh from the squash into a large bowl and discard the rind. Mash the squash gently with a fork until it is the consistency of mashed potatoes. Set aside to cool.
Place the other teaspoon of olive oil in a 12-inch skillet over medium-high heat and add the onions. Cook, stirring frequently, until limp but not browned.
While the onions are cooking, place the eggs and water in a large bowl and whisk until frothy.
Add the diced ham to the eggs and whisk until blended.
Add the salt and the mashed butternut squash and fold together until just blended. Do not overmix or the squash will become pasty.
Reduce the heat beneath the onions to medium and add the squash and egg mixture to the pan. Fold together gently.
Place the skillet in the oven and bake for 20 to 25 minutes.
Serve.
Cut the sausage into a fine dice.
Place a medium skillet over medium heat and add the sausage.
Cook, stirring continuously, until lightly browned.
Add the onions and cook for about 5 to 7 minutes until they begin to brown.
Add the diced peppers and cook for about 2 minutes. Stir frequently.
Add the rice and cook for one minute. Stir continuously.
Add the water, salt and pepper.
Adjust the heat until the rice is simmering. Cook for about 15 to 20 minutes, until the water is evaporated and the rice is not grainy. If you need to add more water, add it about 1/4 cup at a time.
When the rice is nearing being done, put a small skillet over medium-high heat. Add the olive oil.
When the pan is hot, add the eggs and cook to your desired doneness – sunnyside up, over easy, or scrambled.
Serve each serving of the risotto topped with one egg.
Preheat the oven to 375° F.
Place the olive oil in a skillet over medium-high heat.
Add the onions and sauté, stirring frequently, for about 2 minutes or until translucent.
Add the bell pepper and continue sautéing for another 2 minutes.
Add the sweet potatoes, stir, and cover. Reduce heat to medium and cook for about 15 minutes, stirring frequently, until the potatoes are soft.
Add the salt, pepper, and sage and stir. Cook for another 5 minutes on low.
Divide the potatoes between two oven proof dishes. Break one egg on top of the potatoes in each dish.
Place the dishes in the oven and bake for about ten minutes until the eggs are almost done to your liking.
Top with the grated cheese and bake for one minute or until the cheese is melted, then serve.
