Egg Dishes

Basic Omelet

  • 2 eggs
  • 1 tablespoon milk or cream
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 tablespoon butter

Instructions:

  1. Beat eggs, milk, etc. with a fork.
  2. Heat butter in an 8-inch pan and pour in mixture.
  3. Reduce heat and cook without stirring.
  4. Lift edges occasionally to keep free.
  5. Shake pan slightly to see if sticking.
  6. Fold, fill, and turn or turn and top with:

Ranchero Salsa

  • 1/2 cup butter
  • 6 tablespoons chopped onions
  • 1/2 teaspoon oregano
  • 1 clove crushed garlic
  • 1/4 cup chopped bell pepper
  • Jalapeno to taste, finely chopped
  • Cilantro to taste
  • 1 can tomatoes
  • 2 cubes chicken bouillon
  • 1 cup boiling water

Shrimp Filling

  • 1 cup boiled shrimp
  • 1/3 cup chopped shallots
  • 1/3 cup whole chopped tomatoes

Instructions:

  1. Sauté shrimp and shallots and add tomatoes.
  2. Simmer for 10 minutes.

Crab Filling

  • 1/3 cup crab meat
  • 1/3 cup shallots

Instructions:

  1. Break eggs into these.

Baked Sausage and Eggs

  • 6 slices buttered bread
  • 1/2 lb hot sausage
  • 1/2 lb plain sausage
  • 1 teaspoon prepared mustard
  • 1 (6 oz) package Swiss cheese (sliced)
  • 3 eggs
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 1/4 cups milk
  • 3/4 cup half and half
  • 1 teaspoon Worcestershire sauce

Instructions:

  1. Arrange bread in a 9x13 pyrex dish.
  2. Sauté sausage into crumbs.
  3. Add mustard and sprinkle over bread.
  4. Layer cheese.
  5. Combine rest of ingredients - beat well and pour over cheese.
  6. Bake at 350 degrees for 30-40 minutes. Serves 8.

Baked Ham and Eggs

Instructions:

  1. Spray dish or pan, line it with sliced ham.
  2. Place slices of tomatoes on ham (1 per person).
  3. Beat and pour over 2 eggs per person and place on top 1 slice American cheese per person.
  4. Bake until set at 350 degrees.
  5. Cut into squares to serve after cooling for 5-10 minutes.

Eggs Sardou (Brennan's)

  • 1 cup creamed spinach (hot)
  • 2 artichoke bottoms warmed in salted water
  • 2 eggs poached
  • 3/4 cup hollandaise sauce

Instructions:

  1. Place spinach first then artichoke bottoms, eggs, and sauce.

Eggs Newport

  • 1 can condensed cream of mushroom soup
  • 1/2 cup mayonnaise
  • 1/2 cup milk

Instructions:

  1. Gradually add milk, stirring until well blended.
  2. Slice 6 hard-boiled eggs.
  3. Layer egg slices and mayo sauce in quart baking dish.
  4. Sprinkle crumbled crisp bacon around edge.
  5. Bake at 350 degrees for 20 minutes. Serves 4.

Kay's Eggs

  • 1 large pack cream cheese
  • 1 stick butter
  • 1 dozen eggs
  • 1/2 cup dry white wine
  • Salt and pepper

Instructions:

  1. Melt butter and cream cheese on low heat in large skillet or chafing dish.
  2. Beat eggs with whisk and add to skillet.
  3. When eggs are set, add wine and salt and pepper.
  4. Continue cooking until eggs are firm but not hard, about 10 minutes. Serves 6.

Note: Can do 2-3 hours ahead.