little tiny egg souffles! July 9, 2010

These were really good and a nice breakfast on the weekend, though you can totally do breakfast for dinner and eat them then, too! Its more of a method than a recipe as I don’t think I even measured anything, but I’ll do my best to guide you on the right path!

Egg souffles

eggs (number depending on who you are cooking for, I think I used about 3)

milk (add about a half a cup per two eggs)

salt and pepper

stuff to put in (I used chopped up ham, cheddar cheese and scallions but you can add whatever makes you happy in your eggs!)

Method:

Preheat oven to 350.

Spray PAM into muffin tins and set aside.

In a bowl, combine the eggs, salt, pepper and milk and whisk until a tad foamy. Chop up your other ingredients and stick an even amount of them of each muffin tin section. This way you can ensure even distribution when you add the eggs. Pour the egg mixture in each tin over the chopped up stuff. Top with extra cheese if you like. Pop in the oven and bake, about 15 minutes or until the eggs are set and no longer jiggly. I super cooked mine cuz runny eggs and pregnant ladies sadly do not mix!

Use a knife to loosen the edges of each cup and pop out the souffles. Eat and enjoy!!

Deviled Eggs! April 17, 2010

Oh deviled eggs! How do I love thee!? Let me count the ways!! One….you are so easy to make! Two….you are so very tasty! Three….well, its mainly the first two! But anyway, once Easter was over, I had a slew of hardboiled eggs that sure looked pretty, but not much else to do with them. Sure, I could have made egg salad, but who wants that when you can snack on fancy deviled eggs much like a 1950’s housewife?

Deviled Eggs

6 eggs
1 teaspoon white vinegar
1 tablespoon mayonnaise
1/4 teaspoon prepared mustard (sometimes I use mustard powder, either works great)
salt and pepper to taste
1 teaspoon paprika

Method:

Hard boil your eggs the way you like to do it. When they are cooled, peel and split eggs in half lengthwise. Using a spoon, pop the yellow parts out into a medium sized bowl. Add the remaining ingredients except for the paprika and combine. You might need more mayo if the mixture is too dry, but it shouldn’t be too mushy either.

Scoop the yolks back into the egg whites, but don’t pack them too much. I like to put mine in using a fancy ziploc method: I take the mixture and put it into a ziploc bag, cut a small bit off the tip of one corner and then use it like a piping bag to pipe the yolk back into the eggs. How fancy!

Top with a sprinkle of the paprika and enjoy with some olives and a martini…or maybe just some juice, depending on how you roll.

Mike’s Fancy Omelette February 4, 2010

Another great thing to eat for dinner is breakfast! It’s quick and easy and a fun surprise for yourself after a long day. Breakfast at dinnertime always seems a little bit dangerous, you know, if you’re a super goody-goody and never do anything wrong 🙂 Either way, I do enjoy it now and then! This omelette was actually made for me Sunday morning by my darling husband, but it could easily be eaten for dinner! Omelettes are something of his specialty; he even insisted on purchasing a special nonstick pan just for omelette cooking. I find this adorable of course!

omelette making is another recipe that isn’t really one, but I’ll include what Mike added to my fancy omelette on this particular day!

Mike’s Fancy Omelette

3 eggs, whisked with a fork

a few drops of milk

cheese of your choosing (I had Asiago, yum!)

Meat of your choice (I had a slice of prosciutto and sliced chicken sausage)

onions, chopped (optional)

salt and pepper to taste

Method:

whisk the eggs, salt, pepper and milk together. Let stand.

In a preheated skillet, add some PAM. Add sausage and cook, until browned and well done.

Pour eggs in over sausage. Top with cheese, shredded or broken up, and prosciutto. Let eggs cook flat in this manner for about 3 minutes. Test bottom to see if the eggs are set and browned. If not, cover skillet with foil or lid that fits and let omelette steam for another few minutes, keep testing for done-ness. When eggs look set on top and are no longer wet and runny, they are ready. Carefully flip side of omelette with spatula, folding in half. Let cook 30 more seconds. Slide off skillet onto plate. Eat and enjoy! If skillet fights back and eggs do not slide nicely, oh well! Even broken omelette taste delicious!