Egg Bites

Extra-virgin olive oil, for the pan
6 large eggs
3/4 cup whole milk cottage cheese
1/4 teaspoon sea salt
Freshly ground black pepper
3 cups fresh spinach, 3 ounces
1/2 cup diced roasted red bell pepper, about 1 pepper
1/2 cup chopped green onion, about 2 green onions
 
Heat the oven to 350°F and grease a nonstick muffin tin with olive oil.
 
In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
 
Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
 
Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
 
Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
 
Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

From Love and Lemons blog

Note: Can substitute other vegetables such as onions, peas, broccoli, asparagus. Use about 1 1/4 cups vegetables.
 

Indian-Style Deviled Eggs on Sev

12 hard-cooked eggs, peeled, cut in half lengthwise

2/3 cup mayonnaise

1 tablespoon honey mustard

2 teaspoon curry powder

3 tablespoon red onion or sweet onion, finely chopped, plus 2 tablespoons extra for garnish

1/2 teaspoon salt (or to taste)

1 small green chili, finely chopped

1/4 cup cilantro, finely chopped, to garnish

1 1/2 cup sev, to garnish

Remove egg yolks and place in a small bowl.  With a fork, mash egg yolks, and combine with mayonnaise, honey mustard, curry powder, red onion, salt and green chili.

Refill egg whites with yolk mixture.  Garnish with red onion and cilantro.

On a plate or platter, spread sev and nest the eggs on top for presentation.  Garnish each egg with a little sev and remaining onion as well.  Serve immediately, or cover and store in refrigerator for up to 2 days.

Serves 24.

From Eggs.ca

Eggs in Coconut Curry Sauce with Cauliflower Rice

1 tablespoon olive oil

1 small onion, finely chopped

1 small fresh green chili, seeded and sliced

1 garlic clove, minced

2 teaspoons grated fresh ginger root

2 tomatoes, chopped

2 teaspoons coriander seeds

4 cardamom pods

1 14-ounce can coconut milk

3 tablespoons chopped cilantro plus extra to garnish

8 hard-cooked eggs, halved

1 cauliflower, trimmed and cut into florets

Salt and pepper

Heat the olive oil in a saucepan, add the onion, cover, and cook for 5 minutes, then add the chili, garlic, ginger, and tomatoes.  Stir and cook for a further 2-3 minutes.

Meanwhile, crush the coriander seeds and cardamom pods using a coffee grinder or mortar and pestle, and add to the onion mixture.  Stir for a few seconds, then add the coconut milk and cook over a gentle heat for a further 2-3 minutes.  Stir in the cilantro and season with salt and pepper.

Gently put the hard-cooked eggs into the coconut mixture, spooning it over them, and leave, covered, over a very gentle heat for the flavors to infuse while you deal with the cauliflower.

Bring 2 inches depth of water to a boil in a large saucepan.  Add the cauliflower, bring back to a boil, cover, and cook for 4 minutes, until the cauliflower is just tender.  Drain well.

Put the cauliflower into a food processor with some salt and pepper and whiz to a grainy texture, like cooked rice.  Stop before it turns to mash!  Return it to the saucepan and gently reheat, stirring, so that it doesn't catch.  Garnish the egg curry with the remaining cilantro and serve with the cauliflower "rice."

Serves 4.

From Vegetarian Supercook by Rose Elliot 

Vegetarian Egg Drop Soup with Tofu and Spinach

8 cups plus 1 cup low-sodium vegetable stock

3 cups sliced shiitake mushrooms

2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

1 14-ounce box firm tofu, drained, rinsed, cubed or cut into 1-inch by ½-inch strips

6 cups baby spinach, stems removed, roughly cut into ½-inch strips

1/4 cup cornstarch

7 large egg whites, or 4 large eggs, whisked

2 scallions, chopped into ¼-inch pieces

Bring 8 cups stock to boil in a large saucepan over high heat.  Add the mushrooms, salt, and pepper, and cook over medium heat until the mushrooms are completely cooked, shrunken, and soggy, 4 to 5 minutes.  Stir in the tofu and spinach and cook for until the spinach is completely wilted, 2 to 3 minutes.

Whisk remaining 1 cup stock and the cornstarch in a small bowl, then drizzle into the soup, whisking constantly.

Slowly stir the soup in a circle, to create a whirlpool, and carefully drizzle in the eggs, stirring constantly.  They will turn into shreds.

Cook for 1 minute, stirring constantly.  Serve hot, garnished with scallions.

From The Weiser Kitchen blog

Spinach Salad with Warm Bacon Vinaigrette

4 ounces baby spinach

4 pieces thick-sliced bacon (about 4 ounces), finely diced

2 large white mushrooms, thinly sliced

1/4 small or medium sweet onion, very thinly sliced

1 large egg, hard-boiled, chilled, peeled and thinly sliced

2 tablespoons red wine vinegar

1/2 teaspoon honey or sugar

1/2 teaspoon smooth Dijon mustard

Coarse salt and freshly ground black pepper to taste

Place spinach in a large serving bowl.  In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad. Pour out all but one tablespoons of hot bacon fat from the skillet, reserving an additional tablespoon for later.  

Saute the mushrooms and onion in the skillet until softened and slightly browned.  Transfer them to the bowl with the spinach.  Scatter hard-boiled egg slices over the salad.

Add remaining tablespoon of bacon fat to skillet.  Reheat over medium heat and quickly whisk in the red wine vinegar, honey, and Dijon. Pour over entire salad and season with salt and pepper. Toss gently and serve hot. 

Serves 2 to 4.

From Smitten Kitchen blog

Asparagus and Mushroom Frittata

1 tablespoon olive oil
1 small white onion, thinly sliced
1 garlic clove, minced

1-2 jalapenos, finely chopped
2 cups thinly sliced white button, cremini, or baby bella mushrooms (from about 8 ounces of mushrooms)
1 bunch asparagus (about 10 spears), cut into 1 1/2-inch pieces
1 tablespoon fresh thyme leaves
6 large eggs
1/2 cup mozzarella or feta cheese, cubed
Salt and pepper

Preheat the oven to 400°F. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the onions, and cook until fragrant and translucent, about 5 minutes. Add the garlic, jalapenos, and mushroom slices, and cook until soft, about 5 minutes. Toss in the asparagus and thyme leaves, cook for another 3 minutes. Season to taste with salt and pepper.

While the veggies are cooking, whisk the eggs, then fold in the cheese. When the veggies are ready, pour the egg-cheese mixture over top of the vegetables, making sure the eggs coat the vegetables evenly. Once the edges firm up, transfer the skillet into the preheated oven and bake for 8 to 10 minutes, or until the center is no longer wobbly and the top is golden.

Serves 4.

From TheKitchn website

Bangla Scotch Eggs

1 beetroot, scrubbed
2 potatoes, scrubbed
8 eggs
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 green cardamom pods
1 teaspoon red chili powder
1 teaspoon ground cumin
50 g ghee
1/2 teaspoon black onion (nigella) seeds
 2 onions, finely chopped
2 carrots, finely chopped
1/4 medium cauliflower, finely chopped
100 g green chilies, finely chopped (about 4 large jalapenos)
10 g raisins
1 teaspoon salt
1/2 teaspoon sugar
Corn or vegetable oil
2 eggs, whisked
150 g dried breadcrumbs

Prepare beet, potatoes, and eggs:

Place the beet in a saucepan and add water to cover.  Bring to a boil, then reduce heat and simmer until beet is tender, about 45 minutes to 1 hour.  Drain, then refill pan with cold water to cool the beet.  When beet is cool, drain, peel, and then grate it.

Place the potatoes in a saucepan and add cold water to cover.  Add 1 teaspoon salt.  Bring to a boil, then reduce to a simmer; do not cover.  Begin checking the potatoes for tenderness after around 10 minutes of boiling; most potatoes will be done in 10 to 20 minutes.  The potatoes are done when they are tender all the way through when poked with a fork or paring knife.  Drain, then refill pan with cold water to cool the potatoes.  When potatoes are cool, drain, peel, and then grate them.

Bring a pan of salted water to a rolling boil.  Lower the heat and let the water reduce to a rapid simmer. Gently lower the eggs into the water one at a time. Cook the eggs for 6 to 7 minutes, then drain and chill in cold water.  Allow to cool completely, then peel the eggs.  Refrigerate the eggs until they are needed.

Prepare spice mix:

Toast coriander, cumin, and fennel seeds in a dry skillet until lightly browned and aromatic.  Grind with cardamom using mortar and pestle.  Stir in chili powder and ground cumin.

Prepare the vegetables:

Heat the ghee in a deep, heavy-based pan.  When hot, add the onion seeds.  When they begin to crackle, add the onions and saute for 6 to 8 minutes, until golden brown.

Now add all the vegetables, apart from the grated beetroot and grated potato.  Saute over medium heat for 4 to 6 minutes.  Add the spice mix and continue to cook and stir for an additional 5 minutes.

Add the raisins and grated beetroot and cook for another minute.  Add the salt and sugar and stir well, then add the grated potato and cook for 3-4 minutes more, until the mixture is evenly mixed.  Cool the vegetable mixture.

Prepare the fried eggs:

Divide the cooled vegetable mixture into 8 equal portions.  Roll the mixture around the cooled, boiled eggs.  Dip the balls in the whisked egg, then roll in the dried breadcrumbs.  Let the coated eggs cool in the refrigerator before frying.  

Deep fry the eggs in batches at 170° C/338° F for about 6 minutes, until golden brown.  Drain on paper towels.  Serve hot.

Makes 8.

From Spice at Home by Vivek Singh, with reorganization and small changes

Golden Egg Curry

8 eggs
Oil for deep-frying
2 ripe tomatoes
2 tablespoons ghee (or butter or oil)
1 onion, finely chopped
1 garlic clove, finely chopped
1 3/4 cups coconut milk
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
6 curry leaves

Put the eggs in a saucepan of water and bring to a boil.  Boil for 6 minutes until medium-hard, then cool quickly in a bowl of cold water.  Shell the eggs.  You can now deep-fry the eggs (in batches, until golden and crisp) if you wish.  Cut each egg in half if you prefer.

Score a cross in the top of each tomato.  Plunge into boiling water for about 20 seconds, then drain and peel away from the cross.  Roughly chop the tomatoes, discarding the cores and seeds.

Melt the ghee in a heavy-based frying pan over low heat.  Add the onion and garlic and cook until soft and golden.  Add the tomato and cook until soft.  Gradually stir in the coconut milk, then the turmeric, cayenne, and curry leaves, and season with salt.  Bring to a boil and simmer for 2 to 3 minutes, until the sauce thickens slightly.  Add the eggs and heat gently for another 2 to 3 minutes.

Serves 4.


From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah

Fluffy Oven-Scrambled Eggs

1/4 cup butter, melted
12 large eggs
3/4 teaspoon salt
Freshly ground black pepper
1 1/4 cups milk, half-and-half, or mixture of milk and cream (reduce liquid slightly for firmer eggs)

Optional: 
For cheesy eggs, 3/4 cup cheddar cheese
For chive-y eggs, snipped chives 

Heat oven to 350° F.

Pour the melted butter into an approximately 8 x 11-inch glass baking pan.

In a bowl, whisk together the eggs and seasonings until smooth and well-blended.  Gradually whisk in the milk or half-and-half.  Mix in cheese or chives, if using.  Pour egg mixture into the baking pan.

Bake uncovered for 10 minutes.

Remove the pan from the oven, then stir the eggs.  Return to the oven and bake for another 15 to 20 minutes, or until the eggs are just set.  (To ensure soft, fluffy eggs, do not overcook, as the eggs will continue to cook after removing from the oven.)

Serve immediately.  

Serves 6.  Recipe can be doubled to serve 12.



From Food.com