Tuesday, June 8, 2010

Shirred Eggs Florentine

4 tsp. unsalted butter, melted

2 cups fresh spinach, large stems removed

4 large Polyface eggs

1/4 cup cream

1/4 cup finely shredded Parmesan cheese

Add 1 tsp. melted butter to the bottom of each of 4 wide-mouth canning jars or custard cups. Add ½ cup spinach to each jar, pressing down lightly. Make an indentation in the spinach: add 1 egg to each jar. Pour 1 Tbs. cream over each egg. Sprinkle each with 1 Tbs. Cheese plus salt and pepper.

Place all 4 jars in a 2-quart square baking dish. Pour 1 cup hot tap water into baking dish surrounding jars. Place baking dish on middle rack in a 325 oven; bake 25 to 30 minutes, or until eggs are set. Let stand for 5 minutes before serving. Makes 4 servings.

Makes for a very special breakfast!


Submitted by Jacqi R - Reston

Sausage & Potato Breakfast Pie

Adapted from a recipe used at the Inn at Woodhaven (Louisville, KY)

1 large russet potato
Salt and pepper to taste
1 1/2 cups sharp Cheddar cheese*
1 1/2 cups mozzarella cheese*
1 pound Polyface breakfast sausage, browned
4 large or 5 to 6 medium Polyface eggs
1 cup half and half*
Dash cayenne pepper
1/4 cup shredded Parmesan cheese*
*I try to find raw milk cheese when possible and always make with organic dairy products.

Add the potato to a food processor fitted with the shred attachment to create pieces similar to hash browns.

In the bottom of a buttered deep pie pan, add potato pieces. Salt and pepper to taste.

Top with half of the Cheddar and mozzarella cheeses, followed by a layer of cooked sausage, and the remaining cheese.

In a large measuring glass or bowl, mix 4 eggs and 1 cup half and half with a dash of cayenne pepper before pouring over top. Sprinkle shredded Parmesan over top before baking. The pie can be assembled and then refrigerated overnight; just let it sit at room temperature for 20 to 30 minutes while the oven preheats in the morning.

Bake at 350 degrees for 40 minutes uncovered, and an additional 20 minutes loosely covered with foil.

Serves 6.


Submitted by Cindy M - Midlothian

Sarah's Smoothies (yolk only)

My favorite thing to do with your eggs is make "smoothies"...great as a mini meal or snack.
~6 oz homemade yogurt (I use raw milk but that's me)
1 banana
1 egg yolk
1 Tbsp. coconut oil
1 Tbsp. local raw honey
1/2 tsp. vanilla extract
dash of nutmeg
Whirl it up in my Magic Bullet/blender/handheld blender and enjoy!

Submitted by Sarah D - Arlington

Rice Pudding

3 cups scalded milk

4 whole eggs

6 TBS sugar

¼ tsp salt

1 tsp vanilla

leftover cooked rice, however much you have

Beat eggs. Add salt, sugar and vanilla.

Scald milk (until there is a thin skin).

Slowly stir in scalded milk to the egg mixture.

Mix in rice.

Pour into greased glass/Pyrex pan.

Set in shallow pan of water (1 inch).

Bake at 350 degrees for 40 minutes.

Done when knife comes out clean.

Submitted by Kathy H - Springfield

Kathy's Meringue Cookies (egg whites only)

2 egg whites, room temperature

pinch cream of tartar

1/2 cup sugar

Beat the egg whites until frothy (use electric mixer). Add cream of tartar until soft peaks form, and then slowly add sugar. Beat until glossy stiff peaks form. Use a pastry bag or zip-lock bag with corner cut out to squeeze the mixture onto a pan covered with parchment paper. Bake 2 hours at 200 degrees. Turn off oven and leave in one more hour or overnight.

Submitted by Kathy H - Springfield

Egg Nog (yolk only)

Mix well in blender:

1 cup milk

2 egg yolks

1 tsp vanilla

1 TBS pure maple syrup

Submitted Kathy H. - Springfield

French Toast

Mix 1 cup milk and 4 eggs. Optional: add 1 tsp cinnamon. Dredge bread slices through the mixture and cook on greased medium hot skillet. Depending on the size of your bread, this is enough for about 1 dozen pieces. Freeze leftovers and re-heat later in the toaster.

Submitted by Kathy H. - Springfield

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