Eggs for dinner three ways

Eggs for dinner three ways

Print
Email
|

by Leanne Ely

WCNC.com

Posted on January 21, 2014 at 10:44 AM

Updated Tuesday, Jan 21 at 3:30 PM

www.savingdinner.com

Frittata with Ham
Serves 4       
2 tablespoons ghee
1 medium yellow onion, chopped
1/2 cup wild mushrooms
3 cups fresh greens
1/2 cup chopped ham
1 cup leftover roasted sweet potatoes
8-10 eggs, whisked
Sea salt and freshly ground black pepper, to taste

Preheat the oven to broil-low.
In a medium oven safe skillet, heat the ghee over medium heat.  Cook the onion until soft.  Add in the mushrooms and cook until just starting to brown.  Add in the greens, ham and sweet potatoes.  Pour over the eggs and season with salt and pepper. 
Top with cheese and put in the oven to bake for 15-20 minutes, or until the eggs in the pan fluff up and are cooked through.


Bacon Quiche Cups
Serves 4-6
12 strips bacon
8 eggs, whisked
Sea salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese

Preheat oven to 375 degrees.
In a medium muffin tin, place the bacon so that it creates a swirled cup along the inside of each muffin cup that comes up the edges and rests on the top rim. 
Season the whisked eggs with salt and pepper and ladle into the bacon lined muffin cups.  Top with the cheese and bake in the oven for 15-20 minutes, or until the eggs are fluffy, no longer runny and the bacon is crisp.  Remove from the oven and let cool at least 5 minutes before serving.


Gourmet Scrambled Eggs
Serves 4

2 tablespoons ghee
6-8 eggs, whisked
Sea salt and freshly ground black pepper, to taste
4 ounces smoked salmon, cut into ribbons
4 tablespoons fresh capers, drained
4 tablespoons fresh chopped dill

In a medium skillet, heat the ghee over medium heat.  Pour in the whisked eggs and season with salt and pepper.  As the eggs start to cook along the edges pull them in with a rubber spatula.  Continue to do this until the eggs are cooked to the desired doneness.
Remove the eggs from the heat and top with the salmon, capers and dill to serve.
 

Print
Email
|