Eggland's Recipes

Rosemary and Goat Cheese Turkey Fritters

Eggland's Best — Wed, 21 Jul 2010 10:44:16 GMT

Preparation

In one bowl, mix egg, flour, salt, and pepper to form a thick dough
In another bowl, mix turkey with red pepper flakes, rosemary, and more salt and pepper.
Add dough to turkey and mix well. Add goat cheese in small dollops and mix well.
Heat oil in a pan, form small 2" patties with the mixture, and then cook over low/medium heat until fritter is hot in the middle and browned on both sides (about 4-5 minutes on each side).

Notes and Suggestions

Perfect for leftover turkey or chicken.

Yield

Makes 3 servings

Nutritional Facts

1 Serving:�Calories 227;�Fat 13g (52.9% calories from fat);�Protein 18g;�Carbohydrate 9g;�Dietary Fiber 2g;�Cholesterol 118mg;�Sodium 260mg

Gluten-Free Bean Crepes with Scrambled Eggs

Eggland's Best — Fri, 09 Jul 2010 09:36:52 GMT

Preparation

In a food processor or blender, combine beans and rice with some warm water to create a batter consistency; add nutmeg, sea salt and curry powder, to taste.
Heat a large skillet over medium heat with grapeseed oil.
Transfer batter to hot skillet until the batter fills the skillet completely.
Cook for 2-3 minutes or until slightly browned. Flip and cook for an additional minute.
Continue with remaining batter.
Meanwhile, in a skillet scramble eggs with sea salt, pepper and tomatoes.
Serve as a breakfast wrap with scrambled eggs, tomatoes and a sprinkle of freshly chopped basil.

Yield

Makes 4 servings

Nutritional Facts

1 Serving:�Calories 166;�Fat 5g (24.5% calories from fat);�Protein 11g;�Carbohydrate 21g;�Dietary Fiber 6g;�Cholesterol 141mg;�Sodium 70mg.

Mini Cheesecakes

Eggland's Best — Wed, 07 Jul 2010 11:35:45 GMT

Preparation

Preheat over to 300F.
Beat all ingredients.
Fill paper cups.
Bake for 1/2 hour.
While baking, make topping.
Mix together topping ingredients�and add one tablespoon to each one and cook for another 15 minutes.
Cover with any fruit of your choice.�

Notes and Suggestions

You can make them without the paper liners if you lightly spray the muffin tins with cooking spray before filling them.

Yield

Makes 16 servings

Nutritional Facts

1 Serving:�Calories 474;�Fat 37g (69.7% calories from fat);�Protein 17g;�Carbohydrate 19g;�Dietary Fiber 0g;�Cholesterol 451mg;�Sodium 325mg.

Warm Lemon Pudding Souffle with Rhubarb Coulis

Eggland's Best — Wed, 30 Jun 2010 11:25:11 GMT

Preparation

Preheat oven to 350�F. Butter ramekins or baking dish.
Finely grate 1 tablespoon zest from lemons, and then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.
Whisk together egg yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently, but thoroughly (batter will be thin).
Pour into buttered ramekins and bake in a hot water bath until puffed and golden for 10-15 minutes.
Transfer pan to a rack. Serve warm or at room temperature with whipped cream, Rhubarb Coulis and mixed berries.
To make the rhubarb coulis:�Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved. Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb). Cool mixture to room temperature, gently stirring once or twice, about 30 minutes. Chill, covered, until ready to use.

Notes and Suggestions

Make Rhubarb Coulis before Lemon Pudding Souffl� so it has time to cool before being served.

Yield

Makes 8 servings

Nutritional Facts

1 Serving:�Calories 227;�Fat 3g(12.6% calories from fat);�Protein 4g;�Carbohydrate 47g;�Dietary Fiber trace;�Cholesterol 85mg;�Sodium 114mg.

Classic Spanish Egg Casserole

Eggland's Best — Wed, 23 Jun 2010 12:03:12 GMT

Preparation

Heat 1/2 cup olive oil in a saute pan.
Add potatoes and fry for 3 minutes being careful not to brown.
Add onion and garlic. Cook until translucent.
Deglaze with sherry and cook until�potatoes are tender.
Drain any excess oil and reserve potato mixture.
Beat together eggs, water, salt, peppers and Tabasco.
Heat 1/4 cup of oil in a nonstick 10 - 12 inch saute pan.
Add eggs and layer potato mixture with ingredient of your choice into the pan.
Slowly cook, covered, over medium heat occasionally running a spatula around the sides allowing remaining egg to cook on the pan similar to how it is done when preparing an omelet. Continue this until all egg is set.
Carefully slide the tortilla out of the pan onto a plate. Place the pan over the tortilla and flip it back into the pan with one motion of the plate, tortilla, and pan so the cooked portion of the tortilla is now face up.
Place back over medium heat until the tortilla is completely cooked throughout and browned on new bottom side.
Cool completely in the refrigerator.
Cut into 8 pie shaped wedges.
Garnish with chopped red pepper�and chopped parsley. Drizzle some olive oil over the top.

Notes and Suggestions

In Madrid, we have also had strips of this heated in a baguette bread, served with garlic aioli, for a tasty lunch sandwich. You can also add other favorite ingredients, such as serrano ham, chorizo sausage, vegetables, etc. to add variety. This recipe can handle an additional cup of these ingredients.

Yield

Makes 8 servings

Nutritional Facts

1 Serving:�Calories 431;�Fat 33g (69.2% calories from fat);�Protein 16g;�Carbohydrate 17g;�Dietary Fiber 2g;�Cholesterol 477mg;�Sodium 433 mg

Asparagus, Ricotta and Bacon Tart

Eggland's Best — Wed, 23 Jun 2010 10:31:13 GMT

Preparation

Roll dough out on floured surface to 12-inch round. Transfer to 10-inch diameter tart pan with 1-inch sides and removable bottom. Press dough onto bottom and up sides of pan. Trim edges. Refrigerate 30 minutes.
Preheat oven 400�F.
Line pastry with foil. Bake 10 minutes. Remove foil; cool on wire rack. Reduce oven temperature to 375�F.
For filling, fry bacon in large skillet until crisp. Transfer to paper towels; drain. When drained, coarsely chop bacon. Heat water (salted) to boiling in large saucepan. Add asparagus; cook 3 minutes or until crisp tender. Drain; transfer to bowl of ice water to cool. Whisk together eggs, ricotta, TABASCO� Sauce, salt and curry powder in large bowl. Stir in bacon, asparagus and scallions.
Pour filling into prepared crust. Sprinkle with Parmesan cheese. Bake 35 minutes or until filling is slightly puffed and firm. Cool on wire rack 5 minutes. Remove pan sides; cut into wedges.
Serve warm or at room temperature.

Yield

Makes 8 servings

Nutritional Facts

1 Serving:�Calories 278;�Fat 19g (60.3% calories from fat);�Protein 14g;�Carbohydrate 14g;�Dietary Fiber 1g;�Cholesterol 139mg;�Sodium 621mg.

Asparagus Sformato

Eggland's Best — Fri, 11 Jun 2010 09:29:16 GMT

Preparation

Preheat oven to 400�.
Cut the tips off of the asparagus, just below the tip itself.� Slice the remainder of the asparagus into 1/4 inch thick rounds.� Saut� the asparagus and shallot in the olive oil for 2-3 minutes.� �Set aside to cool.
Divide butter among the baking dishes and spread with a paper towel to evenly cover surface.� Sprinkle each dish with some of the bread crumbs.
Whisk together the eggs, milk, salt and pepper.
Divide the asparagus among the baking dishes.� Pour some of the egg mixture into each dish.� Top with cheese.� Place on baking sheet.� Bake 15-23 minutes until puffed and golden.

Notes and Suggestions

You can use various sizes of souffl� or quiche dishes depending on whether you want to serve 2 or 4 people and whether you want to serve a light meal or first course.� For a light meal or brunch, I used 2- 8 ounce souffl� dishes.� For a first course, I used 4 small ceramic quiche dishes.��4 servings bake 15 minutes; 2 servings bake 23 minutes.

Yield

Makes 2-4 servings

Nutritional Facts

1 of 4 Servings:�Calories 146;�Fat 9g (56.1% calories from fat);�Protein 10g;�Carbohydrate 6g;�Dietary Fiber trace;�Cholesterol 220mg;�Sodium 430mg.

Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers

Eggland's Best — Fri, 04 Jun 2010 10:37:55 GMT

Preparation

Heat olive oil in heavy large skillet over medium heat. Add chopped onion, chopped thyme, and crushed red pepper; sprinkle lightly with coarse kosher salt and saut� until onion is tender and golden brown, about 10 minutes.
Add artichokes and minced garlic; stir 1 minute. Stir in diced tomatoes with juice and bring to boil. Reduce heat; cover skillet and simmer 15 minutes to allow flavors to blend.
Meanwhile, cook potatoes in small saucepan of boiling salted water just until tender, about 8 minutes*. Drain. *NOTE: Since the potatoes will continue to cook in the oven, don't overcook them, or they'll become mushy.
Add potatoes and capers to tomato-artichoke sauce; cover and simmer 5 minutes. Season to taste with coarse salt and pepper.
Preheat oven to 375�F.
Pour tomato-artichoke sauce into 13�9x2-inch glass baking dish**. Using back of spoon, make 8 evenly spaced indentations in sauce for holding eggs. Crack 1 egg into each indentation in sauce (some of eggs may run together slightly in spots). Bake until egg whites and yolks are softly set, 12 to 16 minutes.
Carefully remove baking dish from oven; sprinkle grated Parmesan cheese over and serve.

Notes and Suggestions

Tomato-artichoke sauce can be made up to 6 hours ahead. Cool slightly, then cover and refrigerate. Rewarm sauce before continuing.

My experience is to consider the eggs ready when they are still a little jiggly. They will continue to cook once you remove them from the oven. The shallower your dish and tomato mixture, the quicker the eggs will cook.

I used a cast iron skillet, so I simply put the entire dish into the oven-no need to pour into a glass dish--OR-- You can put the vegetables into individual ramekins and store overnight and/or fill with an egg and bake according to directions.

Yield

Makes 4 servings

Nutritional Facts

1 Serving:�Calories 427;�Fat 24g (52% calories from fat);�Protein 21.5g;�Carbohydrate 32g;�Dietary Fiber 5.7g;�Cholesterol 430mg.

Smoked Salmon Croque-monsieur

Eggland's Best — Mon, 24 May 2010 11:16:27 GMT

Preparation

Spread goat cheese on one slice of bread.� Top with smoked salmon and�spinach.� Assemble sandwich.
Heat a pan to medium heat.�� In a shallow bowl, whisk together the egg�and ~1T milk with a dash of salt and pepper.� Dip the sandwich, making�sure both sides are well coated.
Cook a few minutes on each side (probably 3-5) until nice and golden brown.
Remove from heat and cut into wedges if desired.� Serve warm!

Yield

Makes 1 serving

Nutritional Facts

1 Serving:�Caolries 482;�Fat 22g (40.3% calories from fat);�Protein 35g;�Carbohydrate 37g;�Dietary Fiber 6g;�Cholesterol 263mg;�Sodium 1401mg.

Green Eggs and Ham

Eggland's Best — Wed, 19 May 2010 09:57:05 GMT

Preparation

Heat olive oil over medium high heat in a large nonstick skillet and saut� prosciutto 3 to 5 minutes or until crispy. Remove prosciutto from the pan and drain on paper towels.
Meanwhile, place spinach, basil, eggs, milk, and salt in a food processor and mix until well blended. Place eggs in the same pan the prosciutto was cooked in and saut� 2 to 3 minutes or until cooked, stirring frequently.
Top scrambled eggs with crispy prosciutto.

Yield

Makes 2 servings

Nutritional Facts

1 Serving:�Calories 195;�Fat 14g (66.6% calories from fat);�Protein 14g;�Carbohydrate 2g;�Dietary Fiber trace;�Cholesterol 429mg;�Sodium 512mg.

Meli's French Toast

Eggland's Best — Wed, 19 May 2010 09:35:05 GMT

Preparation

Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the Eggland's Best eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the brioche in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saut� pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, whipped cream, and/or confectioners' sugar.�

Yield

Makes 8 servings

Nutritional Facts

1 Serving:�Calories 132;�Fat 9g (62.1% calories from fat);�Protein 6g;�Carbohydrate 6g;�Dietary Fiber trace;�Cholesterol 176mg;�Sodium 205mg.

Breakfast Pizza

Eggland's Best — Wed, 12 May 2010 11:41:28 GMT

Preparation

Heat oven to 450.�Mix the diced tomato and goat cheese in a bowl to combine. Spread onto pizza dough, leaving holes for where your eggs will go. Sprinkle bacon over entire pizza. Bake in oven for about 5 minutes or until dough is mostly cooked.
Crack eggs over pizza. I used one of my new round cookie cutters (thanks Dad!) to crack the egg into. The egg white still spread all over, but I think it helped keep the yolk where I wanted it. Cook for another 5-10 minutes depending on how done you want your eggs (I cooked mine 9 minutes more).
Take the pizza out before the eggs are completely set. They will still be jiggly when you take the pizza out. Make a foil tent over the pizza and let set for about 5-10 more minutes. The egg will continue to cook.
Sprinkle with freshly ground pepper, Kosher salt, and fresh parsley. Enjoy!

Yield

Makes�4 servings

Nutritional Facts

1 Serving:�Calories 432;�Fat 12g (26.0% calories from fat);�Protein 17g;�Carbohydrate 61g;�Dietary Fiber trace;�Cholesterol 167mg;�Sodium 969mg.

Mother's Day Brunch Spinach and Bacon Squares

Eggland's Best — Thu, 06 May 2010 08:18:52 GMT

Preparation

A day ahead, cook bacon in a large skillet until crispy; pour off all but 1 Tbs. of the drippings.
Cook 1 diced onion in drippings until softened, 5 minutes.
Add spinach and cook until wilted, 2 minutes; transfer mixture to a bowl and cool slightly.
Crumble bacon and add to spinach mixture; stir in 12 lightly beaten eggs, shredded cheese, salt and pepper.
Pour into a greased 13 X 9-inch baking pan; cover and refrigerate.
The next day, bake at 350 degrees until set, approximately 30 minutes.
Cool slightly, cut into squares and enjoy.

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 382;�Fat 30g (71.3% calories from fat);�Protein 24g;�Carbohydrate 3g;�Dietary Fiber 1g;�Cholesterol 264mg;�Sodium 873mg.

Baked Eggs with Tomatoes and Peppers

Eggland's Best — Wed, 14 Apr 2010 10:22:59 GMT

Preparation

Preheat the oven to 400�. In a small skillet heat the olive oil and add the garlic and onions. Cook over medium heat until the onions begin to soften. Add the tomatoes and peppers, season with salt and pepper, and cook for another minute or so (just long enough to have the flavors combine but not overcook as they'll finish cooking in the oven).
Grease the ramekins with a bit of the butter and add equal amounts of the tomato and pepper mixture into each. Make a small indentation in the middle and crack one egg into each indentation. Place in a shallow baking pan and bake in the middle of the oven for about 10-15 minutes, depending on how "set" you like your eggs. (For more than 2 servings, cook for 15-20 minutes.) If you have extra tomato mixture, add a bit on top, garnish with a sprig of cilantro and sprinkle with a bit more ground pepper, and enjoy!

Yield

Makes 2 servings

Nutritional Facts

1 Serving:�Calories 140;�Fat 11g (69.4% calories from fat);�Protein 7g;�Carbohydrate 4g;�Dietary Fiber 1g;�Cholesterol 228mg;�Sodium 232mg.

Tomato-Basil Eggs Alfredo in Bread Baskets

Eggland's Best — Wed, 14 Apr 2010 09:22:07 GMT

Preparation

Heat oven to 375�F. Spray large cookie sheet with Crisco� Original No-Stick Cooking Spray. Cut 6 thin slices from tomato; finely dice remaining tomato for garnish. Set aside.
Unroll dough; separate into 12 breadsticks. Shape each of 6 breadsticks into a coil; place 2 inches apart on cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Twist remaining breadsticks; wrap 1 twisted breadstick around edge of each round to make 1/2-inch rim; press edges to seal.
Spread 1 rounded teaspoon of the pesto in bottom of each round; top with tomato slice. Sprinkle with 1/4 teaspoon salt and pepper. Bake 10 to 15 minutes or until edges are golden brown.
Meanwhile, in medium bowl, beat eggs and half-and-half with wire whisk until well blended. Add 1/8 teaspoon salt. Stir in 1 tablespoon of the basil. Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add egg mixture. Cook 4 minutes, gently lifting cooked portions with spatula so that thin, uncooked portion can flow to bottom, until eggs are thickened but still slightly moist. Stir in pasta sauce.
Divide egg mixture evenly among bread baskets. Garnish with diced tomato and remaining 1/2 tablespoon basil.

Yield

Makes 6 servings

Nutritional Facts

1 Serving:�Calories 350 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 200mg; Sodium 710mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 4g); Protein 12g�

White Chocolate-Banana Creme Brulee Tarts

Eggland's Best — Fri, 09 Apr 2010 09:41:08 GMT

Preparation

Heat oven to 450�F. Turn 12-cup muffin pan with regular-size cups upside down. Spray backs of muffin cups with Crisco� Original No-Stick Cooking Spray.
Unroll 1 pie crust on work surface; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 6 (4-inch) rounds. Repeat with second crust.
Place dough rounds over backs of muffin cups, pleating dough to fit around cups. Prick dough several times with fork. Bake 5 to 10 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups; place open sides up on cooling rack.
In small bowl, beat egg yolks; set aside. In 2-quart nonstick saucepan, heat cream and baking chips over medium heat, stirring constantly, until chips are melted. Stir about 1 cup of the hot cream mixture into egg yolks until well blended. Pour egg mixture back into saucepan; reduce heat to low. Cook 10 minutes, stirring constantly, until thickened.
Place tart shells on cookie sheet. Pour cream mixture into tart shells. Sprinkle each with 1 rounded teaspoon of the candies. Bake about 5 minutes or until candy is melted. Remove tarts from cookie sheet to cooling rack; cool 30 minutes. Top tarts with bananas; serve warm or cooled. Store covered in refrigerator.

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 1,294;�Fat 27g (17.7% calories from fat);�Protein 3g;�Carbohydrate 277g;�Dietary Fiber 2g;�Cholesterol 75mg;�Sodium 1,011mg.

Grilled Banana Sandwich

Eggland's Best — Tue, 23 Mar 2010 12:25:30 GMT

Preparation

Grease and heat frying pan.
Make basic French bread by dredging the toast in eggs and placing on griddle.
On eggy side of toast, sprinkle the brown sugar.
Meanwhile, slice the banana and place on griddle to cook.
When first side of toast is down cooking, flip the brown sugar side down.
On the cooked side of the toast, sprinkle cinnamon.
Once toast has finished cooking, remove from heat and put bananas in between slices (on the cinnamon side).
Sprinkle with powdered sugar and enjoy!

Yield

Makes 1 serving

Nutritional Facts

1 Serving:�Calories 429;�Fat 13g (26.0% calories from fat);�Protein 19g;�Carbohydrate 63g;�Dietary Fiber 7g;�Cholesterol 424mg;�Sodium 440mg.

Cinnamon Egg Bread

Eggland's Best — Tue, 23 Mar 2010 10:56:03 GMT

Preparation

Place yeast, salt, sugar, and flour in work bowl of food processor.� Mix well.� While machine is running, slowly add water until dough forms a ball. �You might not need all of the water.� The dough should feel smooth and not sticky.� Place a drizzle of olive oil in a large bowl.� Remove dough from food processor and place in the bowl to rise.� Let rise in warm place at least 1 hour or until doubled in size.� You can let it rise longer or overnight in the fridge for a lighter dough.
Place the oven rack in the center of your oven.� Preheat oven to 375�.� Use convection if you have it.
Punch dough down and place on parchment lined baking sheet.� Cut into 2 pieces.� Roll each piece into a long strip.� Wrap the two strips around each other and form into a round circle (like a wreath).� Place the eggs in the bread evenly spaced.
Brush the dough with the egg wash and sprinkle with the cinnamon sugar.
Bake 25 minutes on convection or 30 minutes at traditional setting.

Notes and Suggestions

We used PAAS Egg Decorating Kit to color the eggs.

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 204;�Fat 3g (15.2% calories from fat);�Protein 8g;�Carbohydrate 34g;�Dietary Fiber 2g;�Cholesterol 124mg;�Sodium 220mg.�

Matzoh Brei

Eggland's Best — Fri, 19 Mar 2010 11:12:07 GMT

Preparation

In a medium shallow bowl, break up matzoh into bite-sized pieces. Pour boiling water over the matzoh, to soften it. (Drain all water.)
Heat butter (or magarine) in a medium skillet over medium heat.
Beat eggs, salt and pepper together. Pour over the matzoh.
Pour matzoh egg mixture into the hot skillet. Cook, flipping halfway through, until egg is set.

Notes and Suggestions

You can either flip the matzoh brei as one large omelette, or break it up, like scrambled eggs. Serve topped with jelly or cinnamon and sugar.

Yield

Makes 2-3 servings

Nutritional Facts

1 Serving:�Calories 222;�Fat 8g (34.4% calories from fat);�Protein 11g;�Carbohydrate 24g;�Dietary Fiber 1g;�Cholesterol 283mg;�Sodium 109mg.

Flan

Eggland's Best — Mon, 15 Mar 2010 10:39:51 GMT

Preparation

Boil the 3/4 cup sugar and water until the mixture turns a caramel color. Quickly divide the mixture among 8 custard cups.
Beat the eggs, 2 cups of sugar, vanilla and salt. Add the hot milk that has been strained through cheesecloth.
Place the custard cups in a baking pan and pour the custard mixture into the cups. Pour approximately 1 inch of water into the baking pan.
Bake at 350 degrees for approximately 40 to 45 minutes or until the custard is set.
Cool in the refrigerator. When ready to serve,�unmold from�dessert dishes.

Notes and Suggestions

To unmold the flan, sit�the custard cups in an inch of warm water.� It will slightly warm the sugar and make them slip out easily.� Turn over onto a plate.� Decorate with fruit if desired.

Yield

Makes 8 servings

Nutritional Facts

1 Serving:�Calories 362;�Fat 6g (14.1% calories from fat);�Protein 7g;�Carbohydrate 72g;�Dietary Fiber 0g;�Cholesterol 167mg;�Sodium 150mg.

Roasted Veggie Salad, Fried Egg and Shaved Parmesan

Eggland's Best — Wed, 03 Mar 2010 11:38:13 GMT

Preparation

Preheat oven to 400F.
In a large baking sheet coat the asparagus with the 2 tablespoons of oil along with the garlic and dried herbs.� Sprinkle with salt and pepper and roast in the oven for 10-15 minutes or until tender.
Heat an iron skillet on medium high heat and spray with cooking spray.� Sear the portobello mushroom, about 3 min on each side and place in the oven with the asparagus until tender.
Meanwhile, mix your greens in a large bowl with salt and pepper and place the tomato slices on each plate.� Heat a medium saucepan on medium heat with 1 teaspoon of oil or cooking spray.� Cooking one egg at a time, crack an egg onto the pan once heated.� Cook until the whites are almost solidified, about 3-4 minutes, and carefully flip the egg over using either a spatula or the magic flick of the wrist (I do not recommend using magic if you have no tried it before) and finish cooking on the other side, about 1 minute.� Repeat with other egg.
Take your roasted vegetables from the oven and cut the asparagus 3 ways and thinly slice the portobellos and bell pepper.� Place vegetables over the greens and top with the fried egg.� Garnish with the shaved Parmesan, placing as much as you prefer.� Serve immediately.

Notes and Suggestions

To roast a red bell pepper it is quite easy. �� You can either broil all four sides in your oven or blacken them on a skillet.� Once you've browned all four sides, place it in a bowl and cover with saran wrap.� This will help you remove the outer skin of the pepper easiest.� Once the pepper cools, simply peel off the outer skin and discard the stem and seeds.

Yield

Makes 2 servings

Nutritional Facts

1 Serving:�Calories 294;�Fat 21g (61.0% calories from fat);�Protein 14g;�Carbohydrate 17g;�Dietary Fiber 6g;�Cholesterol 216mg;�Sodium 186mg.�

Baked Apple Butter Custard with Granola Crust

Eggland's Best — Tue, 16 Feb 2010 10:38:02 GMT

Preparation

Preheat oven to 350 F.� LIGHTLY Grease the bottom and sides of the springform pan (or use non stick spray).
In the blender/food processor, add the granola and the cinnamon.
Blend until it is a fine crumb, about 1 minute.� Put into a bowl and add the melted heart healthy margarine�and the preserves and mix well.� Press this mixture into your prepared springform pan and bake for 8 minutes.
For the Filling: In the blender, add all filling ingredients:� Apple butter, milk, eggs, orange juice, vanilla, sugar, and spice.� Blend well.
Pour filling into the crust. *Best to cool the crust about 10 minutes before adding filling.
Place on a rimmed baking sheet that you have added just a small amount of water to.
Place the spring form pan with all the crust and filling on this water-bath baking sheet and bake for one hour.
Enjoy the smooth texture and rich taste of apple butter and spice on your tongue.�Delicious!

�

Notes and Suggestions

Best served with whip cream but if you want to keep it light, eat it without any trimming.� You can also omit sugar from recipe and use 1/4 cup sugar substitute if you prefer.

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 237;�Fat 9g (33.3% calories from fat);�Protein 7g;�Carbohydrate 33g;�Dietary Fiber 2g;�Cholesterol 107mg;�Sodium 86mg.

Famous Popovers

Eggland's Best — Mon, 08 Feb 2010 11:53:53 GMT

Preparation

Preheat oven to 375 degrees F.
Grease 8 deep 7-ounce pottery custard cups (or muffin�tins)�
Set greased custard cups in jelly-roll pan for easier handling.
In large bowl with mixer at low speed, beat eggs until frothy; beat in milk and butter.
At low speed, beat flour and salt into egg, milk and butter mixture.
Pour about 3/4 cup batter into each of 8 greased custard cups.
Bake 1 hour.
Make slit in each to let out steam; bake 10 minutes more.

Notes and Suggestions

Immediately remove popovers from cups when done.� Serve hot with butter curls.

Yield

Makes 8 servings

Nutritional Facts

1 Serving:�Calories 267;�Fat 13g (43.5% calories from fat);�Protein 10g;�Carbohydrate 27g;�Dietary Fiber 1g;�Cholesterol 183mg;�Sodium 439mg.�

Cowboy Breakfast Wraps

Eggland's Best — Fri, 05 Feb 2010 11:35:27 GMT

Preparation

Heat the oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, stirring occasionally, until the spinach wilts, 3 to 5 minutes. Season with salt and pepper to taste. Add the eggs and cheese and cook, stirring frequently, until the eggs are set, about 2 minutes.
Stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds.
Assemble the wraps by placing a quarter of the egg mixture on each tortilla. Top with 1 to 2 tablespoons of salsa, wrap burrito style, slice in half, and serve.

Yield

Makes 4 servings

Nutritional Facts

1 Serving:�Calories 330,�Fat 16g (5g saturated, 0.3g omega-3),�Sodium 670mg,�Carbohydrate 31g,�Fiber 4g,�Protein 17g.

Southern Tomato Quiche

Eggland's Best — Fri, 29 Jan 2010 11:48:00 GMT

Preparation

Cut tomatoes into 1/2-inch slices. Place on a paper towel-lined wire rack. Sprinkle tomatoes with salt. Let stand 20 minutes. Pat mixture dry with paper towels.
Preheat oven to 375�. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
Saut� Spinach in Olive Oil and season.� Drain spinach well, pressing between paper towels. Combine crumbled bacon, spinach, and next 6 ingredients in a large bowl until well blended.
Spread 1/4 cup spinach mixture on bottom of piecrust.
Layer with half of tomato slices; top with half of remaining spinach mixture. Repeat layers once while covering all with egg mixture. Cover loosely with aluminum foil.� Add cheddar cheese to top of pie.
Bake pie, covered, at 375� for 30 minutes. Uncover and bake 20 to 25 minutes. Let stand 15 minutes. Serve warm or at room temperature.

Yield

Makes 10 servings

Nutritional Facts

1 Serving:�
273 Calories;�Fat 23g�(73.5% calories from fat);�Protein 9g;�Carbohydrate 10g;�Dietary Fiber 1g;�Cholesterol 88mg;�Sodium 419mg.

Apple and Dried Cherry Crostata

Eggland's Best — Wed, 06 Jan 2010 10:57:13 GMT

Preparation

Place the flour, sugar, and salt in the work bowl of your food processor fitted with dough or steel blade.� Process to lighten the flour.� Add butter and process until mixture is evenly blended and looks like large grain corn meal.� Add ice water 2 tablespoons at a time and process until evenly blended.� Add water until mixture comes together in a ball.� Cut into 2 pieces.� Place on parchment paper and flatten to a disk.� Wrap well and chill at least � hour.
Roll to about 15-16" on a piece of parchment paper.� Place apple filling in center and fold the pie crust into itself, making about a 1-2 inch rim around the filling.� Place on baking sheet.� Top Crostata with some of the crumb topping and brush with beaten egg for a golden brown Crostata.
Bake at 375 degrees for 45-60 minutes or until golden brown.

Notes and Suggestions

Preparing the crust in your food processor will�make life easier.�Also, the recipe�makes enough crumb topping to use on several pies, tarts, or batches of muffins.�You can keep it in the freezer for a quick finishing touch on baked goods.� It is also great when used as a topping for a sweet potato casserole.

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 656;�Fat 32g (42.5% calories from fat);�Protein 12g;�Carbohydrate 85g;�Dietary Fiber 6g;�Cholesterol 80mg;�Sodium 519mg.

Eggnog Pie

Eggland's Best — Fri, 18 Dec 2009 09:23:52 GMT

Preparation

Preheat oven to 350 degrees.
Blend 1 whole Eggland's Best egg and 2 Eggland's Best egg yolks with mixer until fluffy.
Add eggnog, baking powder, pudding mix, nutmeg and flour. Mix well - it will be watery.
Bake for 45 to 60 minutes, until mostly firm.
Take out of oven and let cool for 1 hr.
Put in refrigerator to set until firm.
Top with whipped cream and enjoy!

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 161;�Fat 8g (43.1% calories from fat);�Protein 4g;�Carbohydrate 19g;�Dietary Fiber trace;�Cholesterol 72mg;�Sodium 273mg.�

Heart Healthy Pumpkin Bread

Eggland's Best — Wed, 16 Dec 2009 09:52:03 GMT

Preparation

Preheat your oven to 350 degrees and prepare a 9�5 loaf pan.
In a large bowl, mix pumpkin puree, eggs, applesauce, water, and sugar.
In another bowl, sift together the flour, baking soda, salt, and spices. When dry ingredients are evenly mixed, mix into the wet ingredients while stirring.
Stir only until no more dry ingredients can be seen, but take care not to over mix. Pour batter into pans.
Bake until a knife in the center comes out barely wettened, or about 50 minutes.
Let sit in pan for 10 minutes and then remove.

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 123;�Fat 1g (8.3% calories from fat);�Protein 3g;�Carbohydrate 26g;�Dietary Fiber 3g;�Cholesterol 35mg;�Sodium 354mg.

Christmas Egg Brunch

Eggland's Best — Mon, 14 Dec 2009 08:35:58 GMT

Preparation

Preheat oven to 350 degrees.
Combine eggs and milk and beat well.
Add mustard, onion, bread, sausage and 1 1/2 cups cheese to the egg/milk mixture.
Divide mixture into greased Christmas muffin tins.
Sprinkle remaining 1/2 cup cheese on top.
Bake for approx. 25 min. until eggs are firm.

Notes and Suggestions

These delicious egg "muffins" can be mixed the night before and put into the oven in the morning. It's a great way to save time and what a wonderful smell while you are opening Christmas presents!

Yield

Makes 12 servings

Nutritional Facts

1 Serving: Calories 311; Fat 21g (62.9% calories from fat); Protein 17g; Carbohydrate 11g; Dietary Fiber trace; Cholesterol 207mg; Sodium 542mg.�

Bread Pudding in the Microwave!

Eggland's Best — Mon, 16 Nov 2009 10:04:03 GMT

Preparation

Beat eggs. Blend in yogurt and milk.
Add vanilla, cinnamon, nutmeg and sugar.
Place cubed bread in a 2 qt microwave safe baking dish. Pour egg mixture over cubes. Stir in raisins.
Weight cubes down to thoroughly moisten by placing a small plate on top. Weight the plate down with something heavy e.g. a can of vegetables.
When mixture is thoroughly moistened, remove plate and weight.
Microwave on medium power for 17 minutes�or �until pudding has set up.

Yield

Makes 8 servings

Nutritional Facts

1 Serving:�Calories 143;�Fat 2g (12.7% calories from fat);�Protein 6g;�Carbohydrate 26g;�Dietary Fiber 1g;�Cholesterol 54mg;�Sodium 156mg.

Aloha Roll

Eggland's Best — Wed, 28 Oct 2009 10:13:45 GMT

Preparation

Preheat oven to 350 degrees. Line a 12-by-17-inch cookie sheet with sides or 10-by-15 inch jelly roll pan with parchment or waxed paper.
In a food processor, spin sugar about 2 minutes until superfine. Sift half the sugar with the salt and cake flour. Set remaining sugar aside.
In a large bowl, beat egg whites, water, extract and cream of tartar on high for 2 minutes. Slowly sift in reserved sugar, beating continuously until medium peaks form. Sift some flour mixture�and dust over foam, then gently fold in. Repeat until all flour mixture is incorporated. Carefully spread into prepared pan.�
Bake 15 minutes or until a toothpick comes out dry. Cool 45 minutes to one hour in pan, cooling just enough so frosting doesn't melt but not until stone cold, or it may crack, while making filling/frosting.
To make the frosting, mix pudding, milk and food color. Add cream cheese and beat until smooth. Fold in pineapple, cream and flavoring.
Spread a layer of frosting over cooled cake. Start to roll (roll from long side if a thinner roll is desired), removing paper as you roll. Transfer to platter. Frost outside with remaining topping. Sprinkle with coconut, nuts and cherries. Refrigerate. Serve cold.

Yield

Makes 12 servings

Nutritional Facts:

1 Serving:�Calories 401;�Fat�15g (33.8% calories from fat);�Protein 8g;�Carbohydrate 58g;�Dietary Fiber 1g;�Cholesterol 23mg;�Sodium 241mg.

Chocolate Pumpkin Cake

Eggland's Best — Fri, 23 Oct 2009 10:27:09 GMT

Preparation

Preheat the oven to 350�F. Coat a 12-cup bundt pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the sugar, all-purpose flour, whole wheat flour, cocoa powder, wheat germ, cinnamon, baking soda, ginger, salt, cloves, and nutmeg.
In a medium bowl, combine the pumpkin, eggs, yogurt, canola oil, and vanilla and stir until well blended.
Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the currants.
Pour the batter into the prepared bundt pan. Bake about 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for about 15 minutes on a wire rack. Remove from the pan and cool completely on the wire rack.
Dust the top of the cake with confectioners sugar if desired.
Garnish with a mini pumpkin in the middle and serve with vanilla lowfat frozen yogurt if desired.

Yield

Makes 16 servings

Nutritional Facts

1 Serving:�Calories 260;�Fat 10g (1g Saturated, 1g Omega-3);�Sodium 180mg;�Carbohydrate 40g;�Fiber 4g;�Protein 5g;�Vitamin A 80%;�Iron 10%

Deviled Eggs with Horseradish

Eggland's Best — Wed, 07 Oct 2009 11:21:01 GMT

Preparation

Slice each hard cooked egg in half (the long way).
Carefully scoop out the yolks and mash them.
Mix with all the remaining ingredients (except paprika) and then put back into the whites.
Lightly sprinkle the tops with paprika.�

Notes and Suggestions

You can use a piping bag, a plastic baggie with the corner snipped off, or simply use a spoon to get the yolk mixture back into the egg.

Yield

Makes 6 servings

Nutritional Facts

1 Serving:�Calories 93;�Fat 6g (56.9% calories from fat);�Protein 7g;�Carbohydrate 3g;�Dietary Fiber trace;�Cholesterol 215mg;�Sodium 278mg.

Puffy Pancakes with Banana Maple Sauce

Eggland's Best — Mon, 05 Oct 2009 10:03:10 GMT

Preparation

Preheat oven to 400 F and butter two 9" round cake pans; set them aside.
Place eggs in a blender and mix until they get pale yellow in color.
With the blender running, add the remaining pancake ingredients and process until mixture is smooth and well combined.
Divide the mixture evenly between the two cake pans and bake for about 18 minutes, then reduce the heat to 350 F and bake for an additional 8 minutes until puffed and golden brown.
Remove from the oven and transfer the pancakes to two plates
To make the sauce, melt the butter in a saucepan over medium heat.
Whisk in the brown sugar and cook until smooth and combined, about a minute.
Add the maple syrup and the bananas then let everything simmer, stirring occasionally, for about two minutes.
Pour or spoon the sauce over the pancakes, dust with powdered sugar (optional), and eat immediately.

Notes and Suggestions

The original recipe included rum.� We�substituted�maple syrup for the rum and decided that it tasted equally as yummy, without the alcohol.�

Yield

Makes 4 servings

Nutritional Facts

1 Serving:�Calories 610;�Fat 38g (54.3% calories from fat);�Protein 11g;�Carbohydrate 60g;�Dietary Fiber 2g;�Cholesterol 299mg;�Sodium 368mg.

Fresh Huevos Rancheros

Eggland's Best — Mon, 21 Sep 2009 09:32:51 GMT

Preparation

Heat oil in a medium skillet and saut� garlic, onion and green pepper for 5 minutes.
Add hot pepper (if using) and cook another minute.
Add remaining ingredients (except for eggs) and simmer uncovered for 8-10 minutes until tomato softens.
Break eggs into pan in 4 places.� Continue to cook until bottom of egg is set and white is almost cooked, approx. 8 minutes.
Cover and cook briefly until white is firm and yolk lightly cooked.� Transfer all to serving plate.

Yield

Makes 2 servings

Nutritional Facts

1 Serving:�Calories 244;�Fat 17g (63.1% calories from fat);�Protein 14g;�Carbohydrate 9g;�Dietary Fiber 2g;�Cholesterol 424mg;�Sodium 416 mg.