Air Fryer eggs in the hole

Preheat ninja flip to 350°F

2 eggs

2 slices bread

Butter flavored cooking spray

S&P

Cook 8 minutes

Press down the center of the bread leaving an indentation large enough to accommodate an egg or if you prefer, cut a hole into the center of the bread.

Lay the bread onto a baking tray covered in parchment and sprayed with butter cooking spray 

I happen to have a baking tray that perfectly accomodations 2 slices of bread side by side. 

Crack an egg into the indentation or hole of each slice of bread.

Carefully slide into the oven on the wire rack.

Set timer for 8 minutes.

This cooks my eggs the way I like them, runny inside but white covering the yolk.

Cook a little longer if you want a harder yolk.

I generally salt and pepper my eggs after they are done. I think salt makes the egg whites rubbery if they are salted before cooking, but you do you. 

Remove from oven and enjoy your breakfast. 

Microwave omelet

3 eggs

Splash of milk

S&P

Cheese

Butter spray

9 inch pie plate

Plastic wrap

50% power

Spray pie plate

Mix 3 eggs well with a splash of milk and pour in pie plate. Cover and nuke at 50% for 5 minutes until top is glossy.

Add S&P and cheese, fold in half and nuke at 50% for 30 more seconds.

microwave poached eggs

Ingredients

2 eggs

1/2 cup of water

Place water in bowl and carefully crack eggs into the water. Try not to break the yolks.

Cover and vent. Place in the nuker and cook on high for a minute or two, depending on the size of your eggs, thickness of your bowl and wattage of your nuker.

My 1100 watt microwave cooks 2 eggs in about 1:45 minutes.

Place on toast. Enjoy.

Carbonara

http://www.rachaelrayshow.com/recipe/17961_carbonara/index.html

Carbonara

INGREDIENTS

• About 3 tablespoons olive oil 
• 1/3 pound pancetta or guanciale, small dice 
• 5 to 6 cloves garlic, chopped 
• 1/2 cup dry white wine 
• 3 large egg yolks
• Salt and pepper 
• 1 pound pasta such as linguine, spaghetti or egg tagliatelle
• Grated Pecorino Romano and Parmigiano-Reggiano  
• 1/2 cup flat-leaf parsley, finely chopped 

PREPARATION

Bring a large pot of water to boil for pasta.

Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat. Add pancetta or guanciale, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add wine and reduce heat to low. Whisk up egg yolks and season with salt and pepper.

Add pasta to salted boiling water and cook to al dente.  

Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them.  Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it.  Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, adjust salt and pepper to taste.

Build Your Own Frittata

Build your own Frittata

How to Make a Frittata

Makes roughly six servings

What You Need

Choose 3-4 of the following:
1 onion, diced
1 potato, diced
1 bell pepper, diced
1 roasted red pepper, diced
1-2 cups broccoli
1-2 cups cauliflower
1-2 leeks, diced
12 ounces mushrooms, diced or thinly sliced
1 cup leftover pasta
1 cup leftover rice
1-2 sausages, diced
1 cup shredded chicken, pork, or beef
1 cup tofu, diced
Any other leftovers you may have in the fridge

Seasoning Ingredients:
1-3 teaspoons spices, like oregano, basil, thyme, smoked paprika, cumin, chili powder
1-2 cloves garlic, minced
1/2 - 1 teaspoon salt

Frittata Ingredients:
1/2 - 1 cup shredded cheese (optional)
6-8 large eggs, enough to cover the ingredients

Equipment

10" - 12" skillet Spatula

Instructions

Heat the oven to 400°F.

1. Sauté the Frittata Ingredients: If the meat is raw, cook that first and then remove it from the pan to add back in later. Cook the vegetables with a little oil over medium-high heat, starting with the longer-cooking veggies like onions and potatoes and ending with softer veggies like red peppers. Add any meat or tofu and cook just enough to warm through.

2. Season the Vegetables: Since the vegetables will be mixed with eggs, you want to over-season them a bit here. Add whatever seasonings you wish to use along with a half teaspoon of salt. Let this cook for a minute, then give it a taste. It should taste strong, but still good. Add more spices or salt if needed.

3. Add the Cheese: Spread the vegetables into an even layer on the bottom of the pan. Sprinkle the cheese on top and let it just start to melt.

4. Add the Eggs: Whisk the eggs together and pour them over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

5. Bake the Frittata: Put the entire pan in the oven and bake for 8 to 10 minutes until the eggs are set. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool for five minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.

Additional Notes:

• For a crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

Baked Hard-Cooked Eggs

Ingredients

1 dozen eggs
1 12-count standard muffin pan
Instructions

Preheat oven to 325. Place 1 dozen eggs in muffin pan. Bake 25-30 minutes (mine took 25, this will depend on your oven). Place eggs in a cold water bath until cool. Peel.
Notes

Some brown spots may appear on shells and whites from baking. The shells will wash off easily in the water bath. Any brown spots on the whites will remain.

I peeled my egg (pictured) straight from the water bath. Peeling results may vary after coloring or refrigeration.

*The fresher the eggs are the more difficult they are to peel no matter what cooking method you use. If your eggs are quite fresh, I recommend hard boiling them in water with 1/2t of baking soda for easier peeling.

Classic Scotch Eggs

Scotch Eggs Recipe - Saveur.com

Blow eggs with ear syringe

Microwave Breakfast Sandwhich

I don't know if one piece of bread is still considered a sandwich, but that's the way I like my breakfast sandwich.  If you like two pieces of bread or muffins, than do that.
You'll be enjoying your breakfast within 5 minutes from start to finish.

Makes 2

Ingredients:
2 pieces of bread
2 slices of cheese
2 slices of precooked bacon cut in half
2 eggs
Butter flavored cooking spray
Salt and Pepper to taste

Instructions:
Spray your egg cookers with cooking spray.
Start your toast.
Crack eggs in the egg cookers and whisk with the tines of a fork or if you want them poached, add a little bit of water to the container (1/2 tsp) and gently poke the yolks.
Cover, place in microwave for about 1 minute, 15 seconds.  If you want poached eggs, cook the eggs for 2 minutes at 50% power.  Your time may vary depending on the power of your microwave.
When eggs are done, take them out of nuker and reheat bacon for about 30 seconds.  This also allows the poached eggs to finish up so keep the eggs covered until the very end.

When toast is done, place a slice of cheese on each slice of toast.
Put two half slices of bacon on each slice of toast.
Salt and pepper your eggs and slip them on top of it all.  (I never salt the eggs until the end.  Salt makes eggs rubbery)

This tastes so much better than an egg McMuffin from McD's IMO, because you control the ingredients.  You get your favorite bacon, and your eggs are real eggs cooked to perfection.
Faster than going through the drive thru too.

Enjoy

Microwave Poached Eggs

Microwave Poached Eggs

Ingredients:
Eggs
1 Tbsp. water per egg
Butter
Toast
Salt & Pepper to taste

This is ridiculously simple.  I love eggs in almost anyway, shape of form, but I have to admit, I have never mastered the art of making poached eggs the traditional way.  I find this method to be a great shortcut and tastes the same.  For me, the important part of a poached egg is the consistency of the yolk and this method does the trick!

Add 1Tbp. Water in a microwave egg and muffin maker or a ramekin.  If you use a ramekin, you will need some plastic wrap to cover the dish.
Crack an egg into the dish.  Use the tines of a fork to prick the membrane of the yolk.  Do not skip this part because if you do not, the egg has a high probability of exploding!
Cover eggs and place in microwave.

I generally make 2 eggs in separate containers at the same time and cook them for 2 minutes, 30 seconds at 50% power, until the whites are just barely opaque over the egg.
Your cooking time will vary according to the size and amount of eggs you cook at once, and the wattage of your microwave so use this as a guide.
It's better to guess less time then you think so as not to overcook your eggs.  You can always add more time, but once an egg is overcooked, you have to start over or eat a hard yolk.  :(
Drain the liquid off the egg, you may have to loosen the egg with a fork, and slip the egg onto a piece of toast or a muffin.  You can trim the whites if you want, but I  hate to waste it.
Season your egg with salt and pepper to taste.  I never salt my eggs before cooking.  Salt toughens the whites but you season your eggs whenever you wish.

A perfectly poached egg will have a yummy, runny yolk with the sides of the yolk just barely hardened and I can get them consistently done right with this method.
Alternately, you can substitute melted butter or butter substitute for the water for a shirred egg but I like mine poached and  save the butter for the toast.  :)
Enjoy!

Perfect Poached Eggs

You can make perfect poached eggs in the microwave!
Poached eggs do not require any fat to cook.  They are traditionally cooked in a pan of boiling water, however, they can be made in the microwave using a steam method.
I purchased a Nordic Ware Microwave 2 Cavity Egg Poacher however, you can use a small dish, such as a ramekin covered with plastic wrap.

First you'll want to toast your English muffins or bread.
Then place 1/2 teaspoon of water into each "bowl".  Crack open 1 egg per bowl, lightly pierce each yolk with a fork,  then close lid or cover with plastic wrap if using a ramekin.
Place in microwave.  Cooking times will vary depending on the wattage of your microwave.  Start at 1 minute of cooking time for 2 eggs.  Keep them covered after they have cooked for 30 seconds as to allow the steam to continue to cook the eggs.  Your cooking time will vary.  1 minute is just a starting point.

The whites should be just cooked and not runny.  The yolks should be runny.  :)


Scoop the eggs out of the bowls and onto your choice of bread.  I use the fork I pierced the eggs with.  :)
Season as desired.  Enjoy.

Chili Un-Rellenos Casserole

I love Chili Rellenos but I never make them at home. This has all the flavors, but non of the hassle. Relleno means "stuffed" so this is an un-rellenos version.  :)

Chili Un-Rellenos Casserole

2-8 ounce cans whole green chilies, drained
1 lb. Monterrey jack cheese, shredded or sliced
6 eggs, beaten
1-1/2 cup all purpose flour
2 cups milk
3 T shortening, melted and slightly cooled
1/4 t. salt

Layer chile's and cheese in a greased 9 x 13 " baking pan: set aside.
Whisk together eggs, flour, milk, shortening and salt: mix well and pour over cheese.
Bake, uncovered at 350 ° F. for 30 minutes or until golden.
Serves 6-8

Cooks notes: I'd make the following renditions in future preparations of this dish to suit my family's tastes.
First I would use diced chilies and I couldn't find 8 ounce cans of chilies at my store but used 4-4 oz cans instead. I might even use half of what the recipe calls for.
I would substitute butter, margarine or oil for the shortening and add a bit more salt. I would also sprinkle some sweet smoked paprika to the top for a bit of color. This was flavorful and very filling. Easy on the budget and a nice meatless meal.
I wonder how this would taste with cornbread mix instead of flour too? Betcha that would be good too. :)

Source: Fast Fix Meals Cookbook

Cheesy Microwave Eggs

Cheesy Microwave Eggs

Dead simple. If you like cheese omelets, you'll like this. No pan to wash either! Just a bowl, a spoon and a whisk.

Ingredients:
Cooking Spray
3 eggs or Egg Beaters
A splash of milk
A couple slices of cheese
Salt & Pepper to taste

Spray a microwave safe bowl with cooking spray. Whisk together the eggs and milk with a fork or a whisk. The longer you Whisk, the fluffier the eggs will turn out.
Add the cheese.
Put the egg mixture into the microwave and cook for about 2 minutes and 30 seconds. The time is going to depend on the power of your microwave and the amount of eggs used. Egg Beaters take less time then whole eggs.
2 minutes and 30 seconds is the magic number for my microwave and 3 lg. eggs. Egg Beater cheezy eggs take about 2 minutes.
You want your eggs almost done at the end of the cooking time. They cook for a little while even after you take them out of the microwave. Do not overcook! Nothing worse then dry eggs!
After you remove the eggs from the microwave, stir in seasoning. I do not like to add the salt before cooking because I think they toughen the eggs.
Allow to cool for about a minute because as mentioned, they still cook after removing from microwave.
Mmmm. Cheesy, salty, eggy goodness.
Enjoy!

RR~Go Green (Olive) Deviled Eggs

Ingredients

• 12 eggs (save the carton they came in!)
• 1 cup green olives with pimentos, finely chopped (eyeball it)
• 2 tablespoons mayonnaise, use just enough to bind (eyeball it)
• 3 tablespoons yellow mustard (eyeball it)
• 2 tablespoons pickle relish (eyeball it)
• 1/2 small onion, grated
• A few dashes hot sauce (add more if you like it spicy!)
• 1/4 cup (about a palmful) parsley, chopped
• 1/4 cup (about a palmful) dill, chopped
• Salt and freshly ground black pepper

Yields: 4-6 servings

Go Green (Olive) Deviled Eggs

Preparation

Put the eggs in a saucepan and fill it halfway with cold water. Set over high heat. When the water boils, turn off the heat and place a lid over the pot. Let sit 10 minutes.

Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water. Roll each egg on a work surface to crack the shell then carefully peel off the eggshells.

Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the opposite end, the pointed end so the egg is able to sit upright without rolling over. Once all the eggs have been cut, scoop out their yolks into a medium size mixing bowl. Place the egg white halves back into the egg container for easy transport and filling, making sure the holes are pointing up so that you are able to fill them.

Break the egg yolks up a little bit using a fork. Add in the olives, mayo, mustard, relish, grated onion, hot sauce, parsley and dill. Give it a good stir and a dash of salt and freshly ground black pepper to taste.

Make yourself a fancy instant pastry bag by spooning the egg yolk mixture into a plastic re-sealable bag and squishing it all into one of the bottom corners. Snip off a small triangle from the bottom of the bag and squeeze out a bit of yolk mixture into each of the egg whites. Once all eggs are filled, close the carton lid and you're good to go.

RR~Dinner Strata

Dinner Strata

Ingredients

• 2 tablespoons EVOO, Extra Virgin Olive Oil
• 2 large onions, thinly sliced
• 1 bunch asparagus, woody ends removed
• 12 large eggs
• 2 cups whole milk
• 2 tablespoons Dijon mustard
• 2 tablespoons thyme leaves (from 10-15 stalks)
• Salt and freshly ground black pepper
• About 4 cups torn bread, such as 1 long baguette
• 2 slices (each about half-inch thick) deli ham, diced
• 1 1/2 cups shredded gruyere cheese

Yields: 8 servings

Preparation

Position a rack in the center of the oven and preheat it to 350º F.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions and cook, stirring occasionally, until tender and well caramelized, 35-40 minutes. Remove from heat and cool slightly.

While the onions are caramelizing, fill a large skillet with about an inch of salted water and bring it to a boil. Toss the asparagus into the boiling water and cook about 1 minute until they're bright green and tender. Drain into a colander and run cold water over them to stop them from cooking. Roughly chop them into bite-sized pieces and set them aside.

While the onions are cooling off, whisk together the eggs, milk, mustard, thyme, salt and freshly ground black pepper in a medium-size mixing bowl.

Arrange the bread in the bottom of a 13 x 9" baking dish and top with the diced ham, asparagus and caramelized onions, giving everything a light toss to disperse the good stuff throughout the pan. Pour the egg mixture over top of everything.

Sprinkle the shredded cheese over top of the strata and place it on a rimmed baking sheet. Bake it uncovered until puffed and golden brown, and a knife inserted into center comes out clean, about 1 hour. Let stand for 10 minutes then cut the strata into squares and serve.

Chorizo Frittata

Frittata's are cheap and easy.
Here is the recipe for the one I made tonight.
You can use whatever ingredients you have on hand really. This is a great way to use some leftovers.
Once you've mastered the tecnique, you can use whatever fillings you want. Diced ham or bacon with cheese would be delish, or even a veggie frittata.

2 Tbsp. Oil
1 tube(about 1 pound) Chorizo Sausage, Casings removed
2 Shallots, chopped, onions or scallions would work equally well.
12 eggs or equivalent of egg beaters
a splash of milk
A couple cups of cheddar cheese or a nice Mexican cheese
Salt and Pepper to taste.

Preheat oven to 400 degrees F.
In a heavy, deep sided, 10 inch skillet (cast iron) with an oven safe handle, heat the oil on medium heat and add the Chorizo and shallots. Brown, stirring occasionally. About 8 minutes.

In the meantime, break the eggs into a large bowl, add a splash of milk and salt and pepper. Poke the yolks with a fork or whisk and beat them up good, like you would for an omelette or scrambled eggs.
Add a couple handfuls of cheese, reserving some for topping.
Stir to combine.

When Chorizo is cooked thoroughly and the shallots are browned, add the egg mixture to the pan. When the eggs have set on the bottom of the pan, transfer the pan to the oven and bake approx. 10 minutes.

Remove from oven, sprinkle reserved cheese on top and let stand for 5 minutes before serving.
Serve with buttered toast.

RR~Egg Cake

I got this recipe from Rachael Ray.

There are some nice things about this recipe. First off, it's easy to scale it up or down to whatever size family you are serving.
Secondly, it's made with common ingredients most cooks have on hand.
Thirdly...cheap! eggs, cheese, onion, bread.
Fourth, you can play around with this recipe and make it your own.

I scaled it down for 2 servings and used a small casserole dish. I used regular yellow sharp cheddar. Who cares what color it is? lol I used some left over dinner rolls, used skim milk, and omitted the nutmeg. I think you could easily use egg beaters instead of regular eggs.


This recipe serves 4

• 6 slices thick-cut bacon
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• Nonstick cooking spray (or EVOO), for coating the pan
• 3 cups soft bread, torn (about 1/2 a bakery loaf)
• 1 cup plus 1/4 cup shredded sharp white cheddar cheese, divided
• 8 eggs
• 3/4 cup half-and-half (or whatever you put in your morning coffee)
• A few grates fresh nutmeg, divided
• Salt and freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano cheese (about a handful)

Preparation

Preheat an oven to 400ºF. Lightly coat an 8-inch cake pan with butter.

Place a medium skillet over medium heat. Cook the bacon in the pan until crispy and golden brown, 3-4 minutes per side. Remove to a paper towel-lined plate to cool.

Pour off all but a tablespoon of the bacon drippings then add the onion to the pan. Cook until tender and slightly brown, 5-6 minutes, then season with salt and freshly ground black pepper. While the onions are cooking, chop up the cooled bacon and reserve.

To the cake pan, add half of the bread, half of the cheese, the onions and half of the chopped bacon to the cake pan.

In a medium bowl, whisk together the eggs, half-and-half, a few dashes of nutmeg and some salt and freshly ground black pepper. Pour half of the egg mixture over everything in the pan.

Add the rest of the bread, pressing down slightly, the remaining cheese and bacon to the pan. Pour the rest of the egg mixture over the top and sprinkle the Parmigiano Reggiano over everything.

Transfer the cake pan to the oven and bake until puffy and golden brown on top, about 20 minutes. It shouldn't look wobbly in the middle. (Don't worry if the puffiness falls down when you take it out of the oven, that'll happen).

Deviled Eggs

I am the designated Deviled Egg bringer for most family gatherings involving a meal.
Here is my recipe. Sometimes I change it up, but we always come back to the same basic recipe.
I don't measure. These are my best guesstimates.

You will need:
8 hard boiled eggs peeled and halved lengthwise
Yolks separated into a medium bowl
1 teaspoon Dijon mustard
1/2 cup light mayo (you can use regular mayo if you want)
Salt and pepper to taste
Sweet Paprika
4 green olives, halved

Hard cook your eggs.
I always make a couple extra in case some explode. If they don't, then those are the cooks goodies. :)
Cover eggs in a medium saucepan with water and a pinch of salt. Cover pan with tight fitting lid. Bring to a boil. Turn the burner off, but leave the eggs on the burner. Leave them there with the lid on for 15 minutes.

Place pan under faucet and cool the eggs with cold water.
Remove the eggs to a bowl and chill the eggs for at least 1 hour.

Take eggs out of fridge. Peel.
One trick is to hold the egg in one hand with a towel, and crack the egg in half with the knife, with the shell still on. This works especially good with those stuburn eggs with tight shells.

Carefully scoop the entire egg out of the shell with a spoon.
If you use water to remove some of the little pieces of shells, be sure to pat the eggs dry with some paper toweling.

Separate the yolks to a medium bowl,
Place the egg white halves on a tray, large plate, or cutting board.

Mash the yolks with the back of a fork, or a pastry cutter.

Add S & P to the yolks, the Dijon, and the mayo.
Stir to combine.
Adjust the seasoning if needed.

Place the yolk mixture into a sandwich baggie. Twist the top, and clip a small hole into the tip of the bag.
While squeezing with the top hand and using the bottom hand to guide, squeeze the mixture into the whites where the yolk used to be.

Dust the top of the eggs with some paprika.

Insert an olive half into half of the eggs if desired.

Transfer to serving tray. If you transfer the eggs before you add the paprika, you will have it all over your serving tray.

Enjoy