Delicious Egg Recipes for Spring

Allison Fishman, the Cooking Maven on the Home Made Simple TV show, shares some basics for traditional egg preparations. This recipe makes one fried egg, one egg over-easy, and one egg over-hard.

FRIED EGGS

INGREDIENTS

3 large eggs
1 tablespoon unsalted butter
Kosher salt
Cayenne pepper

INSTRUCTIONS

1. Add butter to a large non-stick skillet over medium heat. Crack one egg into a small bowl. Add to skillet, after butter melts and foam subsides. Repeat with remaining eggs; cover with lid.
2. After 1 1/2 to 2 minutes, turn two eggs. When the white of the third egg is completely opaque, remove it to a plate (sunny side up). After an additional 45 seconds, remove the second egg (over-easy). After two minutes more, remove the third egg (over-hard).
3. Season eggs with kosher salt and cayenne pepper, as desired.

SAUSAGE AND PEPPER FRITTATA

This frittata, courtesy of Allison Fishman, tastes great warm or at room temperature. Have it as breakfast, dinner, or as a snack. Frittata works any time of day.

INGREDIENTS

1 tablespoon olive oil
1 red pepper, cut into strips
1/2 large red onion, chopped
3 (4-ounce) turkey sausage links
1 1/2 cups cooked hash browns or roasted potatoes
10 eggs, lightly scrambled
1/3 cup chopped parsley
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 scallion, sliced

INSTRUCTIONS

1. Heat oil in a large skillet over medium-high heat. Add pepper and onions and cook, covered, about 5 minutes. Remove peppers and onions to a bowl.
2. Add sausages to the skillet. Use spatula to chop into chunks, and sauté for about 5 minutes.
3. Return peppers and onions to pan with sausage and add potatoes. Season with 1/4 teaspoon salt and pepper.
4. Heat broiler. Combine eggs, parsley and remaining 1/4 teaspoon salt. Pour over sausage mixture and cook, over medium heat, stirring with a spatula.
5. When eggs are almost completely set, place under broiler to finish cooking, about 2 to 3 minutes.
6. Remove from heat, let cool 1 minute, and run a spatula around the edge of the frittata to remove. Invert frittata, or slide from skillet. Garnish with scallions, slice into wedges and serve.

SPANISH TORTILLA

Though eggs are an everyday item, it’s easy to make them into something extraordinary. With some Spanish inspiration, eggs, vegetables and herbs become a simple and savory Spanish tortilla.

INGREDIENTS

8 extra-large eggs
1 large russet potato, thinly sliced
1 medium onion, diced
4 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano, chopped
Salt and pepper, to taste

INSTRUCTIONS

1. In a large skillet, sauté the potatoes and onions over medium heat until tender, then remove from heat.
2. Crack the eggs into a large mixing bowl and whip with an electric mixer until frothy. Add the potatoes and onions to the egg mixture, then season with oregano, salt and pepper.
3. Pour the egg mixture into the skillet and return to medium heat. Let the egg mixture cook for approximately two minutes to set the bottom of the tortilla, then reduce heat to low, cover and let cook for 15 to 20 minutes, or until the eggs are cooked through.
4. Remove the skillet from heat and flip the tortilla out onto a serving plate. Let stand for 5 minutes to cool, then serve.

MASHED POTATO-STYLE DEVILED EGGS

Try our tantalizing twist on the popular deviled egg.

Ingredients

12 large eggs
4 tablespoons butter (softened)
1 teaspoon white pepper
3 tablespoons sour cream
1/4 bunch (approx) fresh scallions

Instructions

1. Using a slotted spoon, gently lower eggs into a heavy saucepan filled with enough water to cover the eggs by 1 inch. Try to place eggs in a single layer. Bring water to boil and reduce heat to simmer. Simmer for 15 minutes.
2. While the eggs are simmering, finely chop the scallions. Use only the green portion of the scallions.
3. After boiling, run the eggs under cold water for approximately 1 minute. Peel the eggs and cut them in half lengthwise. Use a sharp knife or the egg might crumble (try to cut using a sawing motion rather than a pressing motion). Spoon out egg yellows and place into large mixing bowl. Mix with the white pepper, butter, and sour cream.
4. Use an electric mixer or fork to blend. Mix until creamy, and spoon creamy yellow filling into egg whites. Sprinkle with scallions. Serve fresh.

EASY EGG SALAD

Eat this on its own, or spread on bread and add a slice of cheese, tomato, and lettuce for an eggs-ellent egg salad sandwich!

Ingredients

4 eggs
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon celery salt
1/2 teaspoon pepper
1 dill or sweet pickle chopped coarsely (optional)

Instructions

1. Using a slotted spoon, gently lower eggs into a heavy saucepan filled with enough water to cover the eggs by 1 inch. Try to place eggs in a single layer. Bring water to boil and reduce heat to simmer. Simmer for 15 minutes. After boiling, run the eggs under cold water for approximately 1 minute.

2. Remove eggs from water, peel, and cut eggs in half lengthwise. Spoon out yellow centers into large mixing bowl; add mayonnaise, sour cream, celery salt, pepper, and pickle; and mix. Chop egg whites and fold into dressing gently.

EASY BREAKFAST PIE

Try this breakfast pie as a special Sunday-morning brunch treat.

Ingredients

1 frozen prepared pie shell in a foil pan
8 eggs
1 cup shredded cheddar cheese
8 slices bacon (cooked and chopped)

Instructions

1. Preheat oven to 350°F. Press cheese evenly throughout bottom of pie crust and arrange bacon evenly over cheese. Break eggs open in bowl and beat with fork. Pour eggs over ingredients in pie crust.

2. Bake for approximately 25 to 30 minutes or until top is light brown.

CUCUMBER AND EGG WHITE OMELETTE

Try our Cucumber and Egg White Omelette as an alternative to the heavier, whole-egg version. For extra flavor, add shredded provolone, cheddar, or another favorite cheese.

Ingredients

4 eggs
1/2 of small cucumber sliced very thin
1 teaspoon chopped shallot or sweet onion
2 teaspoons canola oil (separated)

Instructions

1. Separate egg whites.
2. Lightly sauté cucumber slices and chopped shallot/onion in 1 teaspoon canola oil in medium-sized frying pan. Set aside.
3. Over medium heat, add the remaining 1 teaspoon canola oil to medium-sized frying pan. Add egg whites. Add cucumber and onion, trying to keep the cucumber and onion in the middle of the egg whites.
4. Fold sides in and flip once.

CHOCOLATE SABAYON PARFAIT

If you want to get really adventurous with your eggs, try this parfait recipe by Allison Fishman.

INGREDIENTS

For sabayon:
6 large egg yolks
3 tablespoons sugar
2 tablespoons cocoa powder

For parfait:
1/2 cup cream
1/2 cup raspberries
1/4 cup sliced almonds, toasted

INSTRUCTIONS

1. Whisk egg yolks vigorously, until the yolks thicken and triple in volume, about 3 minutes.
2. Whisk in sugar and cocoa powder; continue whisking until the mixture is much thicker, about 2 minutes more.
3. Place cream in a sealable container and shake vigorously, about 3 minutes, until mixture thickens and becomes whipped cream. Or, beat with a mixer.
4. In parfait glasses, layer berries, sabayon and whipped cream; top with toasted almonds.

Although pregnant women, the elderly and young kids should stay away from raw eggs, many people enjoy them (for example, in Caesar salad dressing).

However, if you wish to heat the eggs you can warm them over a double boiler to 170 degrees to “cook” them. Watch out - if you heat to 180 it will scramble the eggs and you will have solid bits in the dessert.

COLORED EGGS

If you are coloring eggs rather than eating them this season, here are some egg-coloring tips and tricks:

• Completely dry freshly dyed eggs before handling.
• For a personalized egg, draw designs or write messages on the egg with a crayon before dipping them in the dye.
• Wrap a rubber band around your egg before dipping egg into the dye. Pat the egg dry, and remove the rubber band. The rubber-banded sections will not be dyed. You can leave as is, or dip in dye again.
• Cut up old sponges to sponge-paint eggs with dye.

Quick Breakfast Egg Tart -by Michael Thomas

Michael Thomas, a Home Maven on the Home Made Simple TV Show, shares this recipe for a simple and healthy breakfast treat that is sure to please.

Servings: 4-6

INGREDIENTS

8 egg whites or 2 cups egg substitute
3/4 cup tofu, cut into 1/4 inch cubes
3/4 cup green pepper, chopped
1 package crescent roll dough
1/2 cup shredded cheese
Salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 350°F. Spray the inside of a muffin pan with non-stick spray.
2. Unroll the dough and cut into 3-inch squares. Press the seams together if the dough is pre-cut.
3. Press dough lightly into the inside of the muffin cups.
4. Pour eggs into pan, filling up 3/4 of the cups.
5. Add peppers and tofu to the egg mixture in pan.
6. Bake for 15-20 minutes or until fully cooked.
7. Top each cup with cheese when they come out of the oven. Add salt and pepper to taste.

Tip: For a low-carb version, skip the dough and pour the egg mixture directly into the muffin pan.