One of the essential ingredient in every household are eggs! You can never go wrong with incorporating eggs into your meals and eggs are excellent go-to sources of high-quality protein. And supposedly, eggs for breakfast in the mornings helps in weight loss: studies have found that eating eggs for breakfast can keep you feeling fuller, longer, than carbs! It’s going to be a guilt-free weekend brunch!
1. Baked Eggs with Fresh Herbs and Goat Cheese
Ingredients
2 tablespoons chopped mixed fresh herbs (parsley, basil, thyme, mint, tarragon)
1 clove garlic , minced
2 tablespoons butter , melted
2 tablespoons heavy cream or half-and-half
6 to 12 eggs
3 tablespoons goat cheese , crumbled fine
Sea salt and cracked black pepper
Directions
Preheat oven to 450°. Combine herbs and garlic; set aside. In a glass measuring cup, mix butter and cream. Place six 4 to 8 ounce ramekins or oven-proof cups on a baking sheet. Pour butter mixture evenly among ramekins. Bake in preheated oven until bubbly hot, about 1 to 3 minutes. Remove from oven. To avoid breaking yolks, carefully crack 1 or 2 eggs into a separate cup and gently slide them into a heated ramekin. Top eggs with herb mixture and crumbled cheese. Sprinkle with salt and pepper. Repeat with remaining eggs. Return to oven and bake 3 to 5 minutes. Eggs should look not quite done; they will continue to cook after removed from oven. Place each ramekin on a plate. Serve immediately with toast.
2. Basic Quiche
Ingredients
1 9-inch refrigerated pie crust
2 tablespoons olive oil
2 medium onions, chopped
Kosher salt and black pepper
1 cup fresh flat-leaf parsley, chopped
4 large eggs
3/4 cup half-and-half
1/8 teaspoon ground nutmeg
8 ounces Gruyere, grated
4 cups mixed greens
Directions
Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.
3. Egg, Cheese, and Sausage Bake
Ingredients
1 tablespoon unsalted butter, plus more for the dish
3 hamburger or hot dog buns, split
1 tablespoon olive oil
1 small yellow onion, thinly sliced
3/4 pound sweet Italian sausage, casings removed
6 large eggs
1 cup milk
kosher salt and pepper
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 cups (6 ounces) grated Swiss cheese
Directions
Heat oven to 350° F. Butter a 9-by-13-inch baking dish. Tear the buns into large pieces and place in the dish; set aside. Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 1 minute. Add the sausage meat to the skillet. Cook, breaking up the sausage with a wooden spoon, until no trace of pink remains, about 10 minutes. In a large bowl, whisk together the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the cooked sausage and onion along with the parsley and 1 cup of the cheese.
Pour the mixture over the buns, pressing with a spatula or spoon to submerge them. Sprinkle with the remaining cheese. Bake until the eggs are set, about 35 minutes. Let cool for 5 minutes before serving.
4. Spring Hash With Eggs Sunny-Side Up
Ingredients
2 russet potatoes, peeled and grated
1 medium zucchini, unpeeled and grated
3 1/2 tablespoons finely chopped fresh dill
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 large eggs, cooked sunny-side up
Directions
In a strainer placed in the sink or over a plate, combine the potatoes and zucchini. Squeeze to remove excess water. Add 3 tablespoons of the dill and toss. Heat the oil in a large cast-iron skillet over medium-low heat. Add the potato-zucchini mixture, pressing it with the back of a spatula. Season with the salt and pepper. Cook, without stirring, for 15 minutes. Fold the hash in half. Cook for a few more minutes. Transfer to individual plates along with the eggs. Sprinkle the hash and eggs with the remaining dill.
5. Twice Baked Potato with Egg on Top
Ingredients
2 medium/large potatoes
1 medium yellow onion, diced
4 small eggs
3 or 4 cloves of garlic, chopped fine
4 oz. (100 g) cheese, grated
2 tbsp olive oil or 1 tbsp butter
Fresh chives, chopped
Salt and freshly ground black pepper
Directions
Preheat oven to 200°C (400°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft. When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine. Place the potato shells on the baking sheet and feel them with the mixture. Press the mixture with a spoon so a cavity is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato. Cook at 200°C (400°F) for 10-15 minutes until the egg is set. The whites are set while the yolks are a bit runny. Enjoy!
