3 Tbsp vegetable oil
6 corn tortillas, torn into small pieces
½ white onion, diced small (1 cup)
1 medium tomato, diced small (1 cup)
1 large poblano chile, seeded and diced small (1 cup)
Coarse salt and pepper
8 large eggs, lightly beaten
½ cup grated cheddar cheese
Salsa or hot sauce for serving
In a large skillet, heat oil over medium-high.
Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes.
With slotted spoon, transfer to paper towels to drain.
Discard all but 2 teaspoons oil from skillet.
Add onion and chile and cook until onion is soft, about 5 minutes.
Add tomato and cook until it begins to break down, 2 to 3 minutes.
Season with salt and pepper.
Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.
Yield: makes 6
3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper
Preheat oven to 375. Lightly butter 6 standard muffin cups.
With a rolling pin, flatten bread slices slightly and, with a 4 1/2 -inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch and gaps.
Brush bread with remaining butter.
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once.
Lay 1 bacon slice in each bread cup and crack an egg over each.
Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes.
Run a small knife around cups to loosen toasts, serve immediately.
Yield: 1-2 servings
1 tablespoon cream cheese, softened
1 English muffin split and toasted.
2 slices of American cheese
2 slices Canadian bacon
In a skillet, saucepan, or omelet pan with high sides, bring 2-3 in. water to a boil; reduce heat, simmer gently.
Break cold eggs, one at a time, into a custard cup or saucer.
Holding the dish close to the surface of the water, slip eggs, 1 at a time, into the water.
Cook, uncovered, until whites are completely set and yolks begin to thicken (about 3 minutes).
Spread cream cheese over muffin halves
Top with cheese slices.
In a small skillet, cook Canadian bacon until heated through.
Place over cheese.
Using a slotted spoon place eggs over bacon.
4 large potatoes
¼ head of cabbage, roughly chopped
½ cup cooked, chopped bacon
½ medium onion
Salt and Pepper
Minced chives for garnish
Boil and mash the potatoes. Fry the onion until brown in 1T olive oil and then add to the potatoes. Boil cabbage in salted water until just cooked. Drain and add to the potato mixture along with the bacon. Season with salt and pepper.
Heat olive oil in a large skillet. Shape the bubble and squeak mixture into large balls, place in the hot oil, flatten down with a spatula to make pancake-like shapes. Cook until golden brown, turn, repeat for the other side. Serve immediately with minced chives.
This classic dish originally contained beef along with the left over cooked potatoes and cabbage. The name is apparently due to the sounds that are emitted during the cooking, the vegetables bubble as they are boiled then squeak in the frying pan.
½ c peanut butter
8 ½ in thick slices French bread
2 Tbsp honey
2 medium bananas
2 eggs, beaten
½ c milk
¼ tsp ground cinnamon
1 Tbsp butter
½ c fruit preserves or jam(any flavor)
Spread peanut butter evenly on one side of each slice of bread. Drizzle honey over peanut butter. Cut each banana in half lengthwise, then crosswise, making 8 pieces total. Arrange two banana pieces on four of the prepared bread slices. Top with remaining bread slices, peanut butter sides down.
In a shallow bowl, combine eggs, milk, and cinnamon. Carefully dip sandwiches into egg mixture, coating both sides.
In a large skillet or on a griddle, melt butter over medium heat. Cook sandwiches in hot butter about 2 minutes on each side or until golden.
Meanwhile, in a small saucepan or the microwave, heat fruit preserves until melted, stirring frequently. To serve, cut warm sandwiches in half crosswise. Drizzle with warm fruit preserves.
1 box puff pastry dough (1.1 lb.)
2 T unsalted butter
1 cup frozen hash brown potatoes
1 c red and green bell peppers, seeded, diced
½ c onion, diced
1 c smoked ham, diced
2 T. minced fresh chives
4 oz. cream cheese, softened
2 T. orange juice
1 T. water
2 T. Parmesan cheese, shredded
Pre-heat oven to 400°F. Thaw pastry according top package directions.
Melt butter in large skillet over medium heat. Add potatoes and sauté 5 minutes. Stir in peppers and onions; sauté 3 minutes, add ham.
Whisk eggs and chives. Add them to the pan and scramble just until set. Season with salt and pepper; take off heat, stir in cream cheese and juice until blended.
Unfold one pastry on a lightly floured work surface. Roll to 12 X 10 inches. Place onto baking paper that will fit a baking sheet.Fill with half the egg mixture, and braid. Repeat with remaining pastry and egg filling. Transfer baking paper and strudel to baking sheet trays.
Combine the remaining egg and water; brush it over the top of the strudels and sprinkle with cheese (at this point strudels may be wrapped in plastic and chilled overnight.)
Bake 20-30 minutes; or until golden.
Let cool 5 minutes before slicing.
2 cups berries
2 Tbsp sugar
2/3 cup low-fat ricotta cheese
¼ cup strawberry preserves
3 large eggs
2/3 cup milk
2 Tbsp. brown sugar
2 tsp. vanilla extract
12 slices (3/4 inch thick) French bread
Vegetable oil, butter or margarine
Combine berries and sugar in a small bowl.
Combine ricotta cheese and preserves in a separate bowl; mix well.
Combine eggs, milk, brown sugar and vanilla extract in a shallow bowl; mix well.
Spread the ricotta-preserve mixture evenly over six bread slices.
Top with remaining slices to form sandwiches.
Heat small amount of oil (or butter or margarine) in large, nonstick skillet over medium heat.
Dip sandwiches in egg mixture, coating both sides.
Cook on each side for about 2 minutes or until golden brown.
Sprinkle with powdered sugar; top with berries.
Serve with maple syrup.
¾ cup apple cider
½ cup packed brown sugar
½ cup corn syrup
2 Tbsp butter or margarine
½ tsp lemon juice
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup all purpose flour
1 Tbsp sugar
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
2 eggs, separated
1 cup milk
½ cup canned pumpkin
2 Tbsp vegetable oil
In a saucepan, combine syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat, simmer, uncovered, for 20 to 25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolk, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a large mixing bowl, beat the egg whites until soft peaks form, fold into the batter.
Pour batter by ¼ cupfuls onto a hot greased griddle or skillet. Turn when bubbles form on the top of the pancakes. Cook until second side is golden brown. Serve with warm syrup.
1 cup packed brown sugar
½ cup butter
2 Tbsp honey
1 cup chopped pecans
1 (1 pound) loaf French bread, cut into ½ inch slices
2 cups chopped ham
6 eggs, beaten
1 2/3 cups milk
1 tsp vanilla
1 Tbsp sugar
1 tsp pumpkin pie spice
Combine brown sugar and honey in a 1 qt saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 – 3 minutes). Pour into ungreased 13 X 9 in baking pan. Sprinkle with pecans. Top with half of the bread slices; sprinkle with ham.
Combine eggs, milk and vanilla in a large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped side down. Pour remaining egg mixture over bread slices.
Combine sugar and pumpkin pie spice in a small bowl; sprinkle over top. Cover and refrigerate for 4 hours or overnight.
Heat oven to 350°. Bake, uncovered, 50 – 55minutes or until golden brown and a knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings. Invert onto serving plates. Serve with maple syrup if desired.
1 TBSP water
salt ¼ tsp
Whisk eggs, water, salt and pepper in a bowl.
Heat 6 inch omelette pan (or heavy bottomed, non stick sauté pan), add 2 TBSP butter. Add egg mixture and let cook 30-40 seconds. Using a rubber scraper, pull the cooked edges towards the center, and let the uncooked egg slide into its place on the bottom. When there is no more runny egg remaining, just a little custardy top, remove from heat. With a rubber scraper, flip one side over the middle of itself as you tip the pan back up and slip the omelette onto a plate.
The nice thing about making an omelette is that even if it does not turn out right, it will still taste good!
Western Omelette (often called Denver omelette)
Add diced ham, green peeper, onion and cheese.
A flavoring is added to the beaten eggs before they are cooked. Flavorings can include herbs, meats, potatoes and cream.
These are the most well known. A filling is spread on the eggs that have been partially cooked, then folded and served.
These are filled omelettes with a twist. A garnish is usually placed on top of the omelette or tucked into the fold. A ribbon of sauce can surround them and sometimes a slit will be cut into the omelette and some of the sauce spooned into it.
Similar to Italy’s frittata and Spain’s tortilla, these omelettes are cooked for a longer time and turned over in the pan halfway through the cooking process. They are not folded.
The eggs are mixed with the fillings before adding them to the pan. No folding or flipping over is required. They are sometimes finished briefly under the broiler.