I’m sure I’ve mentioned before that I love chickens and their eggs. This time of the year is perfect for people like me. The chickens love the nice bright sunshine and longer days. They show their joy by laying eggs more often.
The April issue of Food Network Magazine had a lovely little insert titled 50 Egg Dishes. Was that 50? That’s a lot of ways to use those eggs. I started highlighting my favorites and some new dishes to try. Here are some of the old stand-bys;
- Boiled eggs
- Fried eggs
- Poached eggs
- Classic deviled eggs
- Scrambled eggs plus: Plain scrambled eggs are good but they are great when you add chopped meats like pastrami and ham, or shredded cheese. And, how about a little picante sauce on top.
- Classic Omelet plus: My favorite omelet is one in which I add sauted onions and peppers, chopped ham, and shredded cheese before folding. Good for breakfast, lunch or dinner.
- Egg sandwiches: Use fried or scrambled eggs on slices of bread or inside biscuits, bagels or English muffin. My granddaughters love “Eggy Toast”. Their mom puts scrambled eggs on top of a piece of toast.
What I liked about the 50 Egg Dishes insert were some new ideas for eggs, like these:
- Spring Fritatta: Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees for 25 minutes.
- Spaghetti Pie: Mix 1/2 cup milk, 8 beaten eggs, 3 cups cooked spaghetti, 1 cup shredded pecorino, chopped parsley, and salt and pepper. Cook 1/4 pound diced pancetta in a small cast-iron skillet. Add the egg mixture and cook until the bottom sets, then bake at 325 depgres for 25 minutes.
- Eggs In Purgatory: Fill a small baking dish halfway with hot marinara sauce. Crack in 6 eggs and bake at 350 degrees until the whites are firm, 10 to 12 minutes. Top with parmesan cheese.
- Hash-Brown Eggs: Fry a cup each of chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup shredded cheddar and crack in 2 eggs. Bake at 425 degrees until set. Top with salsa. Double or triple for more servings.
There are many more ways to use eggs than the ones I highlighted. The link to all 50 recipes is here. If you are an egg novice, this is a good resource. They tell you exactly how to boil, fry, poach and scramble eggs plus a lot more. I hope you’ll give them a try. Eggs are a good source of protein, easy to use and inexpensive. What’s your favorite way to use eggs?
This was first posted on my blog, Joyfully Retired