- Melt the butter in your pan over a medium high heat.
- Crack eggs into the butter.
- Salt and pepper to taste.
- When whites begin to solidify add the water and cover.
- The rest of this is a matter of watching closely. When the whites are done they will no longer jiggle. Turn off the heat immediately and your yolks will be perfect.
- Serve with your favorite toast.
Category: EGGS
CROQUE MADAME at ALWAYS EAT ON THE GOOD CHINA
So head on over to ALWAYS EAT ON THE GOOD CHINA for this great and easy recipe!
BREAKFAST CASSEROLE & OVEN HASH BROWNS
1 cup diced ham OR crumbled sausage OR a combo of both
1 cup milk
1 cup shredded cheddar cheese OR jack and cheddar combo
1/2 can cream of mushroom soup
4 slices thick sourdough bread
4 Jumbo eggs
celery salt and white pepper to taste
PURE
- Spray the bottom of an 8×8 or 9×9 baking dish
- Cook meat of choice and layer on bottom of baking dish
- Layer bread in a single layer over the meat
- Whisk together the soup, milk, eggs, salt and pepper
- Pour evenly over bread
- Top with the cheese
- Bake at 350 degrees for 45 minutes (covered with foil for the first 30 minutes)
*This can be made ahead and left to chill 24 hours before baking – in fact it usually tastes better that way.
OVEN HASH BROWNS
2 large Russet potatoes*, scrubbed clean
1 bunch green onions, minced fine
1 large apple, peeled, cored and minced (optional)
4 tablespoons butter, melted
Celery salt and white pepper
- Grate the potatoes with a cheese grater
- Spin dry the potatoes and apple pieces in a salad spinner or if you don’t have one use a flour sack cheesecloth and squeeze them dry
- Toss the potatoes with the melted butter
- Generously sprinkle with the celery salt and white pepper
- Bake on large cookie sheet until crisp**
*you can cheat & use frozen Oreida hash browns, but be sure to thaw & drain off moisture
**If they are stubborn, I put them under the broiler for a couple of minutes to brown.
HASH BROWN HAM & CHEESE QUICHE
I did make a few changes to the original recipe which are indicated in green and the items I removed are in red. I have to tell you this was one of the easiest brunch items I’ve ever made. Crisp and tasty too!
HASH BROWN HAM & CHEESE QUICHE
3 cups frozen shredded hash brown potatoes, thawed
4 tablespoons butter, divided 1 + 3 tablespoons
1 cup shredded jack cheese
1 cup shredded swiss cheese
+1 large bunch green onions, sliced
+6 button mushrooms, sliced
1 cup cooked ham, diced
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon sea salt
1/4 teaspoon white pepper
-1/4 teaspoon seasoned salt
PURE
- Thaw hash browns between paper towels to absorb excess moisture.
- Pre-heat oven to 425 degrees.
- Spray 9 inch pie plate* with PURE.
- Press hash browns into the bottom and along the sides of the pie plate.
- Melt 3 tablespoons of butter and drizzle it all over the hash browns.
- Bake uncovered for 20-25 minutes until edges are browned.
- While these are browning, melt remaining tablespoon of butter in a small skillet and saute’ green onions and mushrooms.
- Reduce heat to 350 degrees.
- Combine the cheese and ham chunks. Layer over potatoes.
- In a small bowl whisk together the whipping cream, eggs, salt and pepper.
- Pour over the ham layer.
- Bake uncovered 20-25 minutes or until set in the center.
- Let stand 10 minutes before cutting.
*next time I will use an 8×8 baking dish for ease of serving.
FARMER’S BREAKFAST
2 cups small cubed uncooked potatoes
1 large bunch green onion, sliced thin
1 cup cubed ham
6 eggs
3/4 teaspoon sea salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper
2 tablespoons heavy cream
1 cup shredded Monterey Jack/Mild Cheddar combo
- Melt butter in cast iron pan.
- Add potatoes and onions. Sprinkle with celery salt.
- Cover and cook over a medium high heat, stirring occasionally until evenly brown and golden, about 20 minutes.
- Add the ham and cook another 5 minutes.
- Reduce the heat to low.*
- Whisk together the eggs, salt, pepper and cream until well blended.
- Pour egg mixture over ham and potatoes, cover and cook until eggs are almost set, about 10 minutes.
- Occasionally run a knife of spatula around the edge to allow eggs to run down and not burn.
- Sprinkle with cheese and cover again until cheese melts.
- Cut into wedges and serve with toasted Oat Sunflower Bread.
*Using an electric stove, I switch burners and start with a cooler burner at this point since cast iron does not cool down as quickly. I like the cast iron though for the nice crisp edge to the potatoes.
EGGS ala ROOSEVELT I just call them DEPRESSION EGGS
EGGS ala ROOSEVELT I just call them DEPRESSION EGGS
3 ounces cream cheese, softened
1/2 cup milk*
4 eggs, lightly beaten
1 jar dried beef, cut into small pieces*
salt and pepper to taste
PURE
- Spray skillet with PURE.
- Add milk and softened cream cheese to skillet and whisk together until smooth.
- When cheese is bubbly, add eggs and beef.
- Periodically whisk until eggs are firm.
- Salt and pepper to taste.
- Serve on buttered toast.
*The original recipe had no meat and called for using cream while allowing the eggs to just “firm” up. I changed it to reduce the fat a bit and add meat for hubby.
Christmas Morning Brunch Casserole
Christmas Morning Brunch Casserole*
1 package Jimmy Dean Bulk Sausage
1 cup diced ham
6 slices sourdough bread
2 cups milk
1 can cream of celery soup
7 eggs
salt and pepper
2 cups shredded sharp cheddar cheese
- Spray he bottom of a 9×13 baking dish with PURE.
- Brown sausage and drain fat.
- Scatter sausage and ham along the bottom.
- Layer bread evenly over meat.
- Whisk together the soup, milk, eggs and seasonings.
- Pour over bread layer.
- Top with cheese.
- Bake at 350 degrees for 1 hour.
*For Christmas morning I make this ahead a few weeks, but do not bake it. On the evening of the 23rd I take it from the freezer to the refrigerator and let it defrost. When we get up on Christmas morning I preheat the oven and pop it in. When we’re ready, so is brunch!
SHIRRED EGGS
SHIRRED EGGS
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce
- Preheat oven to 350°.
- Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
- Sprinkle your meat and onions into the ramekin.
- Crack an egg into each ramekin.
- Salt & pepper.
- Bake for 6-10 minutes or until egg whites are just set.
- Top with cheese.
- Bake another 6-10 minutes or until eggs are set to desired doneness.
- With a spoon gently remove egg from cup onto plate or toast.
*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.
OVEN OMELETS
Ingredients are per person:
2 eggs
1 ounce heavy cream
salt and pepper to taste
1/2 teaspoon baking soda
PURE
1/3 cup finely diced ham, sausage or crumbled bacon
1 slice cheddar cheese, the size of a single layer over the meat
1/4 cup shredded cheddar or jack cheese
Whisk together the eggs and cream and then add the baking powder and whisk until smooth. You can whisk all the portions together and then proportion them out after. It just makes it less of a mess and hassle ~ especially if you’re preparing for a large number of people.
Pour equal amounts into each dish and top with shredded cheese. Place them all on a cookie sheet and bake for a total of 25 minutes or more as needed until centers don’t jiggle and edges are golden brown. Check after 10 minutes and adjust oven temp if necessary. You want the centers to quit jiggling about the same time the edges turn brown. The pictures above in the oven were taken at 10 minutes, 20 minutes and 25 minutes. As you can see, they become like little souffle’s.
CARAMELIZED ONION & BACON FRITTATA
CARAMELIZED ONION & BACON FRITTATA
1 medium Vidalia onion, sliced thin
10 slices thick bacon
3 tablespoons brown sugar
1 tablespoons cider or balsamic vinegar
8 eggs
1/4 cup milk
3 tablespoons butter
1/2 cup grated Gruyere cheese
salt and pepper to taste
- Preheat oven to 400 degrees.
- Whisk together the brown sugar and vinegar.
- Toss onions and bacon slices in the mixture, packing it onto the slices.
- Layer bacon and onions on grilling rack.
- Bake 15-20 minutes or until crisp.
- Increase oven to broil.
- In a medium* cast iron skillet, heat the butter. Make sure to coat the sides also with the butter.
- Whisk the eggs, milk and salt and pepper together.
- When the butter foams, pour in the egg mixture and cook, stirring until eggs begin to scramble and are still quite moist.
- Top with the onions, bacon and cheese.
- Broil about 2 minutes until the cheese is melted and the eggs are done.
- Slice and serve.
*I used a large (the only one I have) and it would have looked better as a medium size.