Cuisine: Eggs
Dairy-Free Spinach Quiche
This Spinach Quiche is not only Dairy-Free, but it's also gluten-free and vegetarian. I often get requests when catering to add an option like this quiche for people with dietary restrictions. It uses oat milk, which seems to be gaining popularity, which is a plant milk derived from whole oat grains by extracting the plant material with water. I used a frozen store-bought gluten-free crust, though you could also make a crust out of hash brown potatoes. I was told this quiche was delicious.
By - Prep: 15 mins
- Cook: 55 mins
- Yields: 8 Servings
Cloud Eggs
My brother David made these Cloud Eggs, which my mother used to make. Because he lives over 2,400 miles away, I didn't have these lovely eggs. Though, I do not happen to like runny yolk eggs. I remember as a kid being horrified and deeply disappointed that the egg whites didn't taste like whipped cream!
Cloud eggs got their start in 17th century France. The recipe for oeufs a la Neige, translated to “eggs in the snow,” was published in Le Cuisinier Francois in 1651.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Momofuku’s Soy Sauce Eggs
My daughter Grace made Chef, Christina Tosi's, Momofuku's Soy Sauce Eggs inspired by David Chang. You can vary the marinade by adding sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar, and can be served as an appetizer, on toast, in ramen, or just eat it plain as a snack.
- Prep: 6 hrs 30 mins
- Cook: 25 mins
- Yields: Makes 6 eggs
Artichoke Heart Carbonara
Our whole family is obsessed with carbonara. When there is nothing to eat, this is our go-to meal. It's simple, fast and so good. This Artichoke Heart Carbonara is a vegetarian version (no bacon here!). Oh, and did I mention, we LOVE artichokes?! Fortunately, I always have cans of artichokes in my pantry.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Artichoke Melts
Here's a different idea for lunch. We tend to have a lot of grilled cheese sandwiches, and that gets rather boring. So to change it up, try these Artichoke Melts. I always have cans of artichoke hearts in the pantry. It has slices of hard-boiled eggs on the bottom and is topped with a mixture of artichoke hearts, cheddar cheese, Dijon mustard, mayo, garlic powder, and some dill before going under the broiler until it's golden brown. Yum!
- Prep: 10 mins
- Cook: 5 mins
- Yields: 2 Servings
Creamy Parmesan Skillet Eggs
This recipe for Creamy Parmesan Skillet Eggs is from Chrissy Teigen. Oh, to be her, lounging around the house in silky pjs with John Legend! My friend Alice gave me a stack of cookbooks that someone was throwing away. I have to say, this book is genius. I told my husband to go through a put post-it notes on the recipes he wants me to make, which is practically every page! And yes, he stares at the photos of the lovely Sports Illustrated model. Anyway, back to the recipe. I made several changes - 1) no salt needed, because parm has a lot of salt already, ditto for butter - I used unsalted. 2) I only used one egg. 3) I finished it off under the broiler.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 1 Serving
Green Chili Egg Casserole
There are so many things to like about this Green Chili Egg Casserole. You can prepare it the day before ready to bake the next day or you can also bake it and freeze it into individual portions. Oh, and did I mention that it's absolutely delicious?!
- Prep: 10 mins
- Cook: 35 mins
- Yields: 12 Servings
Pickled Beets and Eggs
I grew up eating Pickled Beets and Eggs. I LOVE them and even eat them for breakfast. It is a traditional Pennsylvania Dutch dish. I know you either love them or hate them!
- Prep: 10 mins
- Yields: 6 Servings
Dutch Baby with Sun-Dried Tomatoes, Pancetta & Arugula
I love making Dutch Baby pancakes for lunch or dinner. A Dutch baby pancake, sometimes called a German pancake is a large American popover or British Yorkshire pudding.
I made this Dutch Baby with Sun-Dried Tomatoes, Pancetta & Arugula because they were the ingredients I had on hand. It's very versatile, you can change the type of cheese, you could use bacon instead of pancetta, etc.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 2 Servings
Scrambled Eggs with Tomato & Cheese in the Microwave
My brother David called me and said he couldn't find his recipe for Scrambled Eggs with Tomato & Cheese in the Microwave. To be honest, I had never heard of it but, with one eyebrow raised, I managed to find the recipe he likes. It's from Martha Stewart. Who knew she would ever stoop to so low to use a microwave! Here is the beauty of this, you make it, cook it and eat it all in the same little bowl or cup. I think this would be a great way for all the frazzled parents to make breakfast for their kids in the morning before online school. I realize you might have to replace the tomatoes for some cooked bacon or sausage!
- Prep: 5 mins
- Cook: 5 mins
- Yields: 1 Serving
