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May 2003 Issue
Exploring Eggs
by Victoria Smith
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Cheese and Egg Puffs

  • 6 eggs
  • 1 medium green pepper, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • One 15-ounce can tomato sauce
  • One 4-ounce can sliced mushrooms, drained
  • 3/4 cups flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups shredded cheddar cheese
Beat eggs in large mixer bowl until thick. Cook and stir green peppers and onion in butter in 2-quart saucepan over medium heat until tender. Add tomato sauce and mushrooms. Cook, stirring constantly until mixture thickens. Reduce heat and cover and simmer 15 minutes.

Heat lightly greased griddle over medium heat. Mix flour, baking powder and salt, beat into eggs gradually. Fold in cheese. Drop the batter by 1/4 cupfuls onto hot griddle. Cook until light and fluffy brown on each side. For each serving, top 2 or 3 egg puffs with 1/2-cup sauce.

  • Yields: 4 servings
  • Preparation Time: About half an hour


Skillet Eggs

  • 6 cups cubed, frozen, hash brown potato
  • 1 package (about 3 cups) shredded cheese (yellow or white)
  • 6 vegetarian bacon substitute strips (we use Morningstar Farms)
  • 1/2 cup grated, chopped onion
  • 3/4 cup green and /or red pepper
  • 1/4 teaspoon pepper
  • Salt to taste
  • 6 extra-large farm fresh eggs (room temperature)
In a large a large skillet, cook the vegetarian bacon substitute until crisp. Remove vegetarian bacon substitute and crumble, set aside. Reserve 2-1/2 tablespoons of the drippings. Add potatoes, pepper, and salt to the drippings. Cook until brown and tender, stirring about 10 to 12 minutes. Remove from the stove and make 6 wells in the potato mixture.

Break an egg into each well, cover and cook on low heat for about 9 to 12 minutes, until set. Top with cheddar cheese and vegetarian bacon substitute and serve hot.

  • Yields: 6 servings
  • Preparation Time: 45 minutes


French Baked Eggs

  • 2 eggs
  • 2 slices of vegetarian bacon substitute
  • 1 tablespoon of chopped plum tomato
  • 1 tablespoon of chopped green onion
  • 2 teaspoons of grated mixed cheeses
  • Sprinkle of nutmeg
  • Salt and pepper to taste
  • Butter
Butter a small casserole for one. Place the vegetarian bacon substitute (we use Morningstar Farms) on the bottom, and the two eggs on top. Sprinkle the cheese over the eggs, and then the tomatoes, green onion and nutmeg. Bake in a hot 350-degree oven for about 5 minutes, or until the eggs are done to the person's likening.

Serve with homemade biscuits.

  • Yields: 2 servings
  • Preparation Time: About half an hour


Cheddar ‘n Eggs

  • 4 eggs
  • 1/3 cup cheddar cheese, grated
  • 1/3 cup Monterey jack cheese, grated
  • 1/3 cup cottage cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Beat eggs with whisk until light and fluffy. Whisk in cheddar cheese, Monterey jack cheese, and cottage cheese. Add seasonings. Pour into 4 small ramekins. Bake at 350 degrees for 20 minutes.
  • Yields: 4 servings
  • Preparation Time: About 20 minutes


Saffron Crème Eggs

  • 2 cups heavy cream
  • 1/8 teaspoon saffron
  • 1/2 cup sharp cheddar cheese
  • 1/2 teaspoon seasoning salt
  • 1/4 cup butter (sweet cream)
  • 1/2 teaspoon white pepper
  • 1/4 cup pecans
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 12 eggs
  • 1/2 teaspoon cinnamon
Heat cream and butter to make a base sauce and add cheese. Let thicken. Add seasonings, blend, then place eggs gently into sauce. Cook until desired doneness.
  • Yields: 6 to 12 servings
  • Preparation Time: 15 minutes

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