Recipe: The Simple Pleasure of Eggs

By Jayni Carey on April 9, 2012

Megas con Queso

2 corn tortillas
2 tablespoons olive oil
6 eggs, beaten
1 4-ounce can chopped green chilies (use 3 tablespoons)
1/8 teaspoon salt & black pepper
1/2 cup shredded Monterey Jack cheese, room temperature
1/3 cup tomato salsa, warmed or room temperature

Cut the tortillas in half, then cut each half into strips about 1/2-inch wide. Heat the olive oil in a large non-stick skillet over medium heat. Add the tortilla strips and cook until softened, about 1 minute. Transfer the tortilla strips to a small plate, reserving the remaining oil in the skillet. (Add more oil if needed.)

In a large bowl, beat the eggs with a whisk. Stir in 3 tablespoons of the chopped green chilies, salt and pepper and pour the mixture into the skillet. Scramble the eggs over medium heat, stirring gently with a heat-resistant spatula until soft curds begin to form. Quickly return the tortilla strips to the skillet and continue stirring until the eggs are set.

Remove the skillet from the heat and sprinkle with the shredded cheese and drizzle the salsa over top. Pass additional salsa. Serves 4.

Salade Paysanne

4 strips bacon
3 to 4 tablespoons bacon drippings or olive oil
2 medium potatoes, peeled and cut into 1/2-inch dice
1 cup onion, finely chopped
2 garlic cloves, finely chopped
salt & black pepper, to taste

Dijon Vinaigrette:

1/4 cup sherry vinegar or white wine vinegar
2 teaspoons Dijon mustard
pinch salt
6 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
4 eggs

8 cups (approximately) mixed greens or leaf lettuce, rinsed and drained
2 medium tomatoes, diced
black pepper, freshly ground

Fry the bacon in a large non-stick skillet over medium heat. Remove the bacon, drain it on paper towels, then chop it into bite-size pieces. Pour off all but 3 to 4 tablespoons of the drippings, or remove the drippings and substitute olive oil. Add the diced potato and onion and fry over medium heat, turning often until tender and lightly browned. Add the garlic near the end of the cooking time and sprinkle with salt and pepper, to taste. Lower the heat if the potatoes brown too quickly.

Dijon Vinaigrette: In a small bowl, combine the vinegar, mustard and salt. Whisk in the olive oil. Set aside.

Bring a large pot of water (6 inches deep) to a gentle boil over medium-high heat and add the white wine vinegar. (To save time, begin heating the water while frying the potatoes and preparing the vinaigrette.) Carefully break one egg at a time into a small bowl or custard cup and slip it the boiling water. Repeat quickly with a second egg. (Poach 2 eggs at a time.) Poach the eggs for about 3 minutes, until the whites are set and the yolks begin to thicken. Remove the poached eggs with a slotted spoon and drain briefly while cooking the remaining eggs.

Place the salad greens in large bowl and add the diced tomato. Drizzle with the Dijon Vinaigrette and toss to coat. Divide the salad among four large plates. Sprinkle the salads with the chopped bacon and surround them with the fried potatoes. Place a poached egg on top of each salad and sprinkle freshly ground black pepper over top. Serves 4.

Provencal Omelet

2 eggs
pinch salt & black pepper
2 teaspoons butter
salt and black pepper, to taste
1/4 cup Gruyère cheese, shredded
small pinch of herbes de Provence

Crack the eggs into a bowl, add the salt and pepper and whisk together until well blended. Heat the butter in a 10-inch omelet pan or non-stick skillet over medium to medium-high heat until hot enough to sizzle. Pour in the egg mixture. Using a spatula or pancake turner, push the edges of the egg mixture toward the center while tilting the pan to allow the uncooked egg to run out toward the edges of the skillet. As the top of the omelet begins to set, sprinkle the cheese and the herbes de Provence down one half of the omelet. Carefully fold the omelet in half, or roll up. Reduce the heat to low and continue cooking for a few seconds until the interior is set and the cheese has melted. Tilt the pan to slide or roll the omelet onto a plate. Serves 1.

Sweet Omelet with Orange Marmalade

2 eggs
1 teaspoon heavy cream
2 teaspoons sugar
2 teaspoons butter
1 tablespoon orange marmalade
powdered sugar
2 large, fresh strawberries

Crack the eggs into a bowl, add the cream and sugar and whisk together until well blended. Heat the butter in a 10-inch omelet pan or non-stick skillet over medium to medium-high heat until hot enough to sizzle. Pour in the egg mixture. Using a spatula or pancake turner, push the edges of the egg mixture toward the center while tilting the pan to allow the uncooked egg to run out toward the edges of the skillet. As the top of the omelet begins to set, drizzle the marmalade down one half of the omelet. Carefully fold the omelet in half, or roll up. Reduce the heat to low and continue cooking for a few seconds until the interior is set. Tilt the pan to slide or roll the omelet onto a plate. Sprinkle with powdered sugar and garnish with fresh strawberries. Serves 1.

Breakfast Pizza

1 medium tomato
4 bacon strips
4 eggs
1/3 cup cheddar cheese, shredded (optional

Slice the tomatoes into 3/8-inch rounds. Slice two of the rounds in half and set aside. (Reserve the remaining tomato for another use.) In a 12-inch non-stick skillet, fry the bacon over medium heat. When the bacon is nearly cooked, arrange it to form an “X” in the skillet. Place a tomato in each quarter of the “X”. Working quickly, crack an egg in each quarter and tilt the pan to allow the egg whites to run together and around the ingredients, sealing them together. Sprinkle the “pizza” with salt and pepper and the cheddar cheese, if desired. Cover the skillet with a lid, reduce the heat to medium-low and cook for 2 to 3 minutes, or until the egg yolks are soft set.

Using a spatula, carefully loosen the breakfast pizza around the edges and tilt the pan to slide the pizza on to a large, round platter. Cut into quarters to serve. Serves 2 to 4.

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