Eggland's Recipes

Noodle Kugel

Eggland's Best — Tue, 13 Dec 2011 12:21:39 GMT

Preparation

Preheat oven to 350 degrees F; spray a 13X9 casserole pan with non-stick spray and set aside.
Mix cornflake crumbs, 1 tablespoon of sugar and cinnamon together in a small bowl and set aside.
Cook noodles to package directions; while cooking, mix eggs, sugar, sour cream, and cottage cheese in a large bowl until very well blended.
When noodles are tender, remove from heat, drain and place back in pot; toss with butter cubes until well mixed.
Stir noodles into egg mixture and mix well.
Pour into prepared pan and sprinkle cornflake mixture on top.
Bake uncovered�for 50-55 minutes, or until a thermometer inserted in the middle of the dish reads 160 degrees. Let stand for 10 minutes before serving.

Yield

Makes�16 servings

Nutritional Facts

1 Serving: Calories 334; Fat 7g (18% calories from fat); Protein 13g; Carbohydrates 55g; Dietary Fiber 2g; Cholesterol 99mg; Sodium 237mg

Potato Latkes

Eggland's Best — Tue, 13 Dec 2011 12:14:52 GMT

Preparation

Peel and shred potatoes; place potato shreds in a bowl of cold water to prevent discoloration.
When potatoes are all shredded, drain water from bowl, and spread shreds out on a clean kitchen towel or paper towels, roll and squeeze out�excess liquid.
Transfer potatoes to a large bowl and mix with eggs, salt and flour; mix in onions and garlic and blend well.
Heat oil in a deep frying pan over medium-high heat; when oil is hot, spoon 2 tablespoons�of potato mixture for each latke into pan and flatten out with a fork; cook until golden brown�(approx. 3 minutes) and flip over to cook the other side; when done, cool and drain on a clean paper towel; repeat�until all potatoes are cooked.�
Season with additional salt & pepper, if desired, and serve.

Notes and Suggestions

Serve with apple sauce or sour cream for a great flavor.

Yield

Makes�16 servings

Nutritional Facts

1 Serving:�Calories 95; Fat 8g (72% calories from fat); Protein 2g; Carbohydrates 5g; Dietary Fiber trace; Cholesterol 33mg; Sodium 107mg

Sufganiyot

Eggland's Best — Tue, 13 Dec 2011 11:30:01 GMT

Preparation

Sprinkle yeast over warm water to dissolve; let stand for 10 minutes.
In a large bowl, mix sugar, salt, eggs, butter, buttermilk, yeast mixture and 3 cups of flour together until an elastic dough forms; Mix remaining 2 cups of flour into dough, 1/2 cup at a time, until dough no longer sticks�to the side of the bowl.
Remove dough from bowl and�knead on a floured surface for 5 minutes.
Place dough in a�large bowl,�sprayed with non-stick spray, and cover with plastic wrap; allow dough to rise in a warm place until doubled in size, approximately 1 - 1 1/2 hours.
When dough is ready, turn out onto a floured surface and roll out to 1/2 inch thick.
Using a 1"�round biscuit cutter or cookie cutter, cut dough into rounds and place on a cookie sheet;�dip the cutter in flour before cutting dough out so it doesn't stick, and repeat with all dough; arrange dough rounds on a cookie sheet and allow to rise for another hour.
In a medium-size pot, heat�4 cups of canola oil over medium-high heat; when oil is hot, slide 2-3 dough rounds into oil using a wide spatula.
When donuts are golden brown, flip over and cook on the other side.� Remove from oil when both sides are golden brown;�drain and cool on a paper towel; repeat with remaining donuts.
When all donuts are cooked and cooled, fill using your favorite jams & jellies;� poke a hole in the side of each donut with the handle of a wooden spoon; fill a zipper-top bag with your filling and snip the corner off to create a pastry bag; fill each donut with 1-2 teaspoons of jam; dust with confectioner's sugar and serve.�

Yield

Makes�35 servings

Nutritional Facts

1 Serving:�Calories 136;�Fat 6g (38% calories from fat);�Protein 3g;�Carbohydrate 19g;�Dietary Fiber 1g;�Cholesterol 16mg;�Sodium 96mg.�

Snickerdoodles

Eggland's Best — Tue, 13 Dec 2011 10:20:33 GMT

Preparation

Preheat oven to 375 degrees F.
In a small bowl, blend 2 teaspoons of cinnamon and 3 tablespoons of sugar together and set aside.
In a medium bowl, sift flour, baking soda, salt & cream of tartar together.
Using an electric mixer,�blend butter, sugar, eggs and vanilla together; mix until smooth.�
Add flour mixture to butter mixture gradually, mixing well to form dough.
Using a tablespoon, scoop out pieces of dough and roll in a ball; toss in cinnamon sugar mixture and place on a cookie sheet; repeat with remainder of dough, placing cookies 1 inch apart on the cookie sheet.� These cookies will spread.
Bake at 375 for 10-12 minutes or until golden brown; remove from oven�and cool before serving.

Notes and Suggestions

These cookies will remain fresh for up to 2 weeks when stored in an airtight container.�

Yield

Makes�36 servings

Nutritional Facts

1 Serving:�Calories 121; Fat 5g (40% calories from fat); Protein 1g; Carbohydrates 17g; Dietary Fiber trace; Cholesterol 24mg; Sodium 106mg

Gingerbread Cake

Eggland's Best — Tue, 13 Dec 2011 10:08:30 GMT

Preparation

Preheat oven to 350 degrees F; prepare 9-inch springform or round cake pan with non-stick cooking spray and set aside.
Sift flour, baking soda, salt, cinnamon, ginger and allspice together in a medium bowl and set aside.
In a large bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment, blend butter and brown sugar until well combined; add eggs, mixing well after each addition; blend in molasses and mix well.
Add buttermilk and dry ingredients alternately until all ingredients are combined, and mix for 2 minutes.
Pour into prepared pan and bake for 40-45 minutes or until a tester inserted in the middle comes out clean.
Cool completely before serving.

Notes and Suggestions

Serve with fresh whipped cream or powdered sugar for a light, sweet flavor.�

Yield

Makes�12 servings

Nutritional Facts

1 Serving:�Calories 236; Fat 9g (33% calories from fat); Protein 4g; Carbohydrates 36g; Dietary Fiber 1g; Cholesterol 51mg; Sodium 321mg

Bell Pepper Frittata

Eggland's Best — Thu, 01 Dec 2011 14:08:33 GMT

Preparation

Preheat oven broiler to medium-high heat.
In a medium bowl mix eggs, milk, salt, pepper, butter until well blended; stir in diced peppers.
Cook in a 12-inch ovenproof, non-stick skillet over medium heat until edges are set and eggs begin to cook through, approximately 5 minutes.
Sprinkle shredded mozzarella cheese over eggs and remove from stove; heat under broiler until cheese is melted and eggs are set (1-2 minutes).
Cool for 10 minutes before serving.

Yield

Makes 6 servings

Nutritional Facts

1 Serving: Calories 138; Fat 8g (57% calories from fat); Protein 11g; Carbohydrate 3g; Dietary Fiber 1g; Cholesterol 188mg; Sodium 340mg.

Potato Pancakes with Scrambled Eggs

Eggland's Best — Tue, 15 Nov 2011 11:00:01 GMT

Preparation

Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat.
Mix mashed potatoes with flour, 1 egg, salt, pepper and garlic; mixture will be thick.
Use a 1/4 cup to scoop level amounts of potato mixture and form a small patty; cook in skillet for approximately 2-3 minutes on each side, or until both sides are�golden brown and crispy.�
Repeat until you have 8 potato pancakes and set aside.
In a small bowl, mix remaining 4 eggs with salt, pepper and garlic; cook in another medium-size skillet until scrambled.
Top each potato pancake with 2 tablespoons of eggs; garnish with chives and serve.

Notes and Suggestions

Get creative and add your favorite diced vegetables to the scrambled eggs for a delicious, healthy dish!��

Yield

Makes�8 servings

Nutritional Facts

1 Serving: Calories 131; Fat 7g (51% calories from fat); Protein 5g; Carbohydrate 10g; Dietary Fiber 1g; Cholesterol 110mg; Sodium 427mg.�

Stuffing Mini Quiche

Eggland's Best — Tue, 15 Nov 2011 10:46:01 GMT

Preparation

Preheat oven to 350 degrees F.
Spray a 12-cup muffin tin with nonstick spray and set aside.
In a medium skillet, cook turkey bacon until crisp; drain on a paper towel, cool and crumble into small pieces; set aside.
In a medium bowl, wisk together eggs, milk, salt and pepper and set aside.
Spoon 2 tablespoons of stuffing into each muffin cup, pressing down to create a crust.
Pour egg mixture into each muffin cup, covering stuffing; sprinkle bacon pieces and cheese on top of each muffin cup.
Bake for 10-12 minutes, or until eggs are set.
Cool before serving.

Yield

Makes�12 servings

Nutritional Facts

1 Serving:�Calories 105; Fat 6g (50% calories from fat); Protein 7g; Carbohydrate 6g; Dietary Fiber 1g; Cholesterol 95mg; Sodium 298mg.�

Roasted Turkey & Broccoli Bake

Eggland's Best — Mon, 14 Nov 2011 12:14:13 GMT

Preparation

Preheat oven to 350 degrees; prepare a 13 X 9 baking dish with nonstick cooking spray and set aside.
In a large bowl, toss bread cubes with melted butter; spread in baking dish.
Top with cheese and broccoli, spread over bread evenly; cover with turkey pieces.
In a small bowl, whisk eggs with milk, salt, and pepper.
Pour egg mixture over turkey and cover; allow to rest for 1 hour to soak up egg mixture.
Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean
Let stand for 10 minutes before cutting.

Yield

Makes�10-12 servings

Nutritional Facts

1 Serving:�Calories 287; Fat 15g (48% calories from fat); Protein 16g; Carbohydrate 21g; Dietary Fiber 1g; Cholesterol 97mg; Sodium 449mg

Recipe By:

Chef Fabio Viviani,�"Breakfast is Back! Did I Really Make Breakfast?" 2nd Edition.

Roasted Pumpkin Pancakes

Eggland's Best — Mon, 14 Nov 2011 11:57:29 GMT

Preparation

Preheat oven to 375 degrees; cook pumpkin in a small baking dish for 15 minutes; allow to cool before making pancakes.
In a large bowl, combine flour, sugar, baking soda, salt, baking powder, and cinnamon.
In another bowl, mix milk, pumpkin, egg, and oil; stir into dry ingredients, until just moistened.
Coat a nonstick pan with cooking spray and heat over medium heat.
Pour batter into pan using a 1/4 cup measuring cup.
When bubbles form on top of pancake, flip and cook on the other side.
Cook until golden brown and serve.

Yield

Makes 6�servings

Nutritional Facts

1 Serving:�Calories 253; Fat 6g (23% calories from fat); Protein 8g; Carbohydrate 41g; Dietary Fiber 2g; Cholesterol 32mg; Sodium 676mg.�

Recipe By:

Chef Fabio Viviani, "Breakfast is Back! Did I Really Make Breakfast?" 2nd Edition.

Sweet Potato and Ricotta Frittata

Eggland's Best — Mon, 14 Nov 2011 11:18:23 GMT

Preparation

Preheat oven broiler to medium-high heat.
In�a 10 or 12 inch oven-safe skillet, saut� potatoes, and shallots in oil until potatoes are tender and light golden.
In�a large bowl, whisk the eggs, paprika, salt and pepper and ricotta; pour over potato mixture. Do not stir.
Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set.
Remove from heat and place in broiler,�6 inches from the heat for 2 minutes or until top is lightly browned
Brush with melted butter and serve.

Yield

Makes�8-10 servings

Nutritional Facts

1 Serving:�Calories 231; Fat 12g (49% calories from fat); Protein 11g; Carbohydrate 17g; Dietary Fiber 2g; Cholesterol 193mg; Sodium 138mg.�

Recipe By:

Chef Fabio Viviani, "Breakfast is Back! Did I Really Make Breakfast?" 2nd Edition

Raspberry Cheesecake

Eggland's Best — Fri, 04 Nov 2011 13:26:09 GMT

Preparation

Blend crushed graham crackers and cereal with sugar and cinnamon; mix with melted butter to create a moist crumble.
Preheat oven to 325 degrees F
Press into the bottom and up the sides of a10-inch springform pan sprayed with nonstick cooking spray.
Melt raspberry jam or preserves in a small pot over low heat on your stove.� Set aside.
Separate 3 of the 6 eggs, and mix the 3 whites in a small bowl with sour cream, salt and powdered sugar.� Beat until fluffy, approximately�2 minutes,�and set aside.
In a large bowl, mix cream cheese, 1 cup of sugar, 3 whole eggs and 3 egg yolks, vanilla and lemon juice.� Mix until fluffy, approximately 2-3 minutes.
Fold sour cream mixure into cream cheese mixture and blend well.
Pour into cheesecake pan and top with raspberry jam, swirling raspberry into cake using a fork.
Bake for 1 hour 10 minutes, or until a�toothpick inserted into the center comes out clean.

Notes and Suggestions

For more raspberry flavor, add 1 teaspoon of raspberry extract to cream cheese mixture if desired.

Yield

Makes�16 servings

Nutritional Facts

1 Serving:�Calories 318;�Fat 14g (39% calories from fat);�Protein 7g;�Carbohydrate 42g;�Dietary Fiber 1g;�Cholesterol 99mg;�Sodium 283mg

Boiled Egg Burrito

Eggland's Best — Fri, 04 Nov 2011 13:10:22 GMT

Preparation

Hard-cook eggs; when cooled, peel and dice; set aside in small bowl.
In a small skillet, cook sausage, approximately 5 minutes; drain and set aside.
Heat olive oil in a medium-size skillet over low heat; increase to medium heat and cook onions and peppers for 2 minutes.
Add tomatoes and stir to allow any liquid that may be remaining to evaporate.
Turn off heat and add sausage to vegetable mixture; stir and set aside.
Take one slice of�American cheese and cut into 4�strips
Place 2 strips of the cheese in the center of a burrito shell, and�heat on a microwave-safe dish for 20 seconds.
Remove from microwave and top cheese with 2 tablespoons of eggs, 2 tablespoons of sausage mixture and a sprinkle of cheddar cheese.
Fold burrito and heat in microwave for an additional 15 seconds before serving.
Repeat above steps for remaining burritos.

Notes and Suggestions

To cut on prep time, use Eggland's Best Hard-Cooked and Peeled eggs.

Yield

Makes�7 servings

Nutritional Facts

1 Serving:�Calories 316;�Fat 14g (40% calories from fat);�Protein 17g;�Carbohydrate 30g;�Dietary Fiber 2g;�Cholesterol 154mg;�Sodium 800mg.

One-Eyed Jack French Onion Soup

Eggland's Best — Fri, 04 Nov 2011 12:38:59 GMT

Preparation

Preheat oven to 450 degrees F.
Melt butter in a 5 or 6 quart pot set on medium heat.
Add onions, sugar, black pepper, red pepper flakes and 1 tablespoon of water; saute for 2-3 minutes, until onions are tender.
Add flour and stir; cook for 1 minute.
Add in water, beef stock/beef base and bay leaves; stir well, increasing heat to medium-high and bring�soup to a boil.��
Reduce heat to low and and cook for 30 minutes, uncovered.
Taste soup, and season with salt and pepper if desired.
Spray 6 ramekins, or oven-proof bowls with cooking spray; place bowls on a large cookie sheet.
Crack 1 egg in the center of each bowl; ladle soup around the egg, leaving the yolk exposed.
Tear Swiss cheese slices into postage stamp-size pieces and scatter around yolks; sprinkle with parmesan cheese.
Repeat for all soup bowls.
Bake for 12-15 minutes, or until eggs are set.

Yield

Makes 6 servings

Nutritional Facts

1 Serving:�Calories 357;�Fat 12g (32% calories from fat);�Protein 41g;�Carbohydrate 17g;�Dietary Fiber 3g; Cholesterol 221mg;�Sodium 437mg

Vanilla Cupcakes

Eggland's Best — Tue, 18 Oct 2011 12:22:46 GMT

Preparation

Preheat oven to 350 degrees F; line 2 12-cup muffin tins with cupcake papers and set aside.
Sift flour, baking powder, salt and pudding mix together; set aside.
Using a hand mixer, or with a stand mixer fitted with the whisk attachment,�cream sugar and butter together in a large bowl�until light and fluffy; add eggs one at a time, beating thorougly after reach addition.
Add flour mixture alternately with buttermilk, beating just to combine after each addition; add vanilla extract last and mix well.
Pour batter evenly between 24 cupcake cups and bake for 15-20 minutes, or until cupcakes are light golden brown and a toothpick inserted into one of the cupcakes comes out clean.
Frost and decorate with your favorite frostings and toppings.

Notes and Suggestions

This basic cupcake recipe is versatile to fit any celebration.� Divide batter between different bowls, add food coloring to create vibrant colors and mix well before pouring into cupcake pans.

For best results, bring eggs and buttermilk to room temperature before making this recipe.

Yield

Makes�24 servings

Nutritional Facts

1 Serving:�Calories 138; Fat 5g (31% calories from fat); Protein 2g; Carbohydrates 22g; Dietary Fiber trace; Cholesterol 37mg; Sodium 249mg

Pumpkin Bread

Eggland's Best — Mon, 17 Oct 2011 12:41:28 GMT

Preparation

Preheat oven to 350�F; Spray 2 9X5 loaf pans with nonstick cooking spray and set aside.
In a large bowl, sift together all of the dry ingredients and set aside.
In another large bowl, using a hand mixer, or a stand mixer fitted with the paddle attachment, mix eggs, buttermilk, vegetable oil, pumpkin, water and vanilla extract together until well blended.
Gradually add dry ingredients to pumpkin mixture, blending well after each addition.� If you are using nuts, stir in after all ingredients are combined.
Pour evenly into loaf pans and bake 50-60 minutes, or until tester inserted in the middle of the pans comes out clean.
Serve with whipped cream, or powdered sugar and enjoy.

Notes and Suggestions

One of the loaves can easily be frozen to enjoy later on in the season, or as a delicious, quick dessert for impromptu guests.� After cooling completely, remove from pan and wrap tightly with plastic wrap.� Bread can be stored in the freezer up to one month.�

This recipe can make up to 5 small loaves using a 5X3X2 size pan.� Follow recipe as directed, but reduce cooking time to 25-30 minutes.

Yield

Makes�24 servings; 12 servings per loaf.

Nutritional Facts

1 Serving:�Calories 204; Fat 3g (14% calories from fat); Protein 3g; Carbohydrates 4g; Dietary Fiber 1g; Cholesterol 29mg; Sodium 278mg

Eggland's Best Egg Mug

Eggland's Best — Tue, 11 Oct 2011 12:49:11 GMT

Preparation

Spray a microwave-safe mug or ramekin lightly with non-stick cooking spray.
Crack egg into cup; add salt and pepper and lightly scramble.
Microwave uncovered on high for approximately 45 seconds, or until egg begins to rise.�
Remove from microwave, stir and add cheese; return mug to microwave and cook for an additional 30-45 seconds, or until egg is set.�
Remove and sit for approximately 1 minute to cool down. Serve and enjoy!

Notes and Suggestions

Microwave settings vary, so add or remove 10 seconds cooking time depending on your microwave.

Yield

Makes�1 servings

Nutritional Facts

1 Serving:�Calories 93; Fat 6g (62% calories from fat); Protein 8g; Carbohydrates trace; Dietary Fiber trace; Cholesterol 181mg; Sodium 223mg

Holy Guacamole Deviled Eggs

Eggland's Best — Mon, 10 Oct 2011 15:36:20 GMT

Preparation

Hard-cook eggs; when cooled, peel and slice in half, removing yolks and setting aside in a� small bowl.
In a medium size bowl, use a potato masher to�mash peeled avocados; add onions, garlic, cilantro and lime juice.
Use a fork to lightly break up egg yolks and add to the avocado mixture, blending thoroughly.
Using a spoon or pastry bag (or zip top bag with a corner cut off on an angle) add/pipe the guacamole into the egg whites.�
Garnish with cheese and serve.

Notes and Suggestions

To cut down on prep time, use Eggland's Best hard-cooked and peeled eggs.

Yield

Makes�12 servings

Nutritional Facts

1 Serving:�Calories 129; Fat 9g (67% calories from fat); Protein 7g; Carbohydrates 7g; Dietary Fiber 1g; Cholesterol 175mg; Sodium 72mg

Green Chile Quiche

Eggland's Best — Mon, 10 Oct 2011 14:55:21 GMT

Preparation

Preheat oven to 350 degrees F.
In a large, non-stick skillet, crumble beef and sausage and cook over medium heat, stirring until meat is browned.
Add onion and garlic; cook until onion is softened; drain all liquid from the pan and set aside.
Line a 13 X 9 baking dish with half of the chilies; top with 1 1/2 cup of cheese and meat and top with remaining chilies.
Beat eggs and flour until smooth; add milk, salt and Tabasco sauce; blend well.
Pour egg mixture over ingredients in baking dish.
Bake uncovered for 40 minutes, or until a knife inserted into the center comes out clean.
When finished, remove from oven and sprinkle remaining 1/2 cup of cheese on top; let stand for 5 minutes before serving.

Yield

Makes 6-8 servings

Nutritional Facts

1 Serving:�Calories 315; Fat�21g (61% calories from fat); Protein 21g; Carbohydrates 9g; Dietary Fiber 1g; Cholesterol 134mg; Sodium 569mg

Strawberry Poke Cake

Eggland's Best — Mon, 10 Oct 2011 14:15:23 GMT

Preparation

Preheat oven to 350 degrees F; prepare�two 9-inch round cake pans with non-stick cooking spray, or grease with shortening and cover with flour (tapping excess flour out of the pans).
In a medium size bowl, mix flour and baking powder; set aside.
In a large bowl, mix�butter and sugar together until light and fluffy using a hand-held electric mixer, or a stand mixer fitted with the whisk attachment.
Beat in eggs, one at a time, and mix until fully incorproated.
Fold 1 1/2 cups of flour mixture in by hand, using a rubber spatula; blend well.
Add milk and vanilla, stirring until thoroughly.
Fold in remaining flour mixture and mix until all ingredients are well blended.
Pour batter into prepared pans and bake for 25-30 minutes or a cake tester inserted into the middle of the cakes comes out clean.
Remove from oven when done and allow to cool for 15 minutes.
While cake is cooling, prepare Jell-o according to instructions on box and set aside.
Randomly poke holes in each cake and pour Jell-o evenly over both cakes.
Place cakes in the refrigerator for approximately 3 hours; remove pans and frost cakes with your favorite cream cheese frosting.

Yield

Makes�16 servings

Nutritional Facts

1 Serving (cake only):�Calories 331; Fat 13g (35% calories from fat); Protein 8g; Carbohydrates 46g; Dietary Fiber 1g; Cholesterol 76mg; Sodium 382mg

Spinach & Mozzarella Cheese Omelet

Eggland's Best — Mon, 10 Oct 2011 13:19:36 GMT

Preparation

Whisk eggs together in a small bowl.
Heat a large, square-shaped�non-stick skillet over medium-high heat; pour eggs into skillet.
When eggs begin to thicken, spread cheese evenly over eggs.
Sprinkle with garlic salt, to taste, and evenly spread spinach over top of eggs.
When eggs start to firm, fold omelet in half and then in half again to form a square.

Notes and Suggestions

If you don't have a square skillet, a round skillet will also work.� When you fold the omelet in half twice, it will look like a slice of pie.

Yield

Makes�2 servings

Nutritional Facts

1 Serving:�Calories 106; Fat 7g (62% calories from fat); Protein 9g; Carbohydrates 185g; Dietary Fiber trace; Cholesterol 1mg; Sodium 177mg

10 Minutes Basic Frittata

Eggland's Best — Mon, 10 Oct 2011 09:52:59 GMT

Preparation

Separate eggs and whip egg whites with a whisk or an electric mixer�until stiff peaks form.
Mix the yolks, salt, pepper, butter and water together.
Add the egg whites to the yolks, folding in gently.
Pour into a 8"-10" non-stick skillet and cover.
Cook for 6-8 minutes on medium heat; flip over and cook for an additional 4 minutes and serve.

Yield

Makes�4 servings

Recipe by:

Chef Fabio Viviani, "Breakfast is Back! Did I Really Make Breakfast?" 2nd Edition.

Nutritional Facts

1 Serving:�Calories 101; Fat 6g (65% calories from fat); Protein 8g; Carbohydrates trace; Dietary Fiber trace; Cholesterol 223mg; Sodium 356mg

Bacon, Egg and Cheese Cups

Eggland's Best — Wed, 28 Sep 2011 12:59:57 GMT

Preparation

Heat a small pan over medium heat and sprinkle cheese into a thin layer. Cook for two minutes or until crispy and remove from heat..
After cheese has cooled approximately three minutes, remove with a spatula and place into a small bowl. Let harden completely, approximately five minutes.
While cheese is cooling, scramble eggs and milk with a dash of salt and pepper. Cook over medium heat until done, approximately two minutes.
Place egg in cheese cup and top with avocado and bacon.
Seve immediately;� the heat from the egg may make the cheese cup melt slowly and spread out into a 'plate' form.

Yield

Makes�2 servings

Nutritional Facts

1 Serving:�Calories 199; Fat 14g (65% calories from fat); Protein 12g; Carbohydrate 5g; Dietary Fiber 1g; Cholesterol 181mg; Sodium 277mg

Honey Cake

Eggland's Best — Wed, 28 Sep 2011 12:21:05 GMT

Preparation

Preheat oven to 350 degrees F; prepare a bundt cake pan with nonstick spray and set aside.
Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg together and set aside.
In a large bowl, use an electric mixer to�mix sugars, eggs, orange juice, orange zest, buttermilk, honey, vanilla extract,�and�tea until well blended, approximately 2 minutes.
Slowly add the dry ingredients, mixing well to incorporate after each addition; when all dry ingredients are added, mix for an additional 3 minutes.
Fold walnuts into cake batter and pour into prepared cake pan.
Bake for 45 minutes to 1 hour, or until a cake tester inserted into the center of the cake comes out clean.
Allow cake to cool completely before serving.�

Yield

Makes�16 servings

Nutritional Facts

1 Serving:�Calories 281; Fat 6g (17% calories from fat); Carbohydrates 54g; Protein 6g; Dietary Fiber 1g; Cholesterol 33mg; Sodium 268mg

Lightened Cherry Clafoutis

Eggland's Best — Thu, 08 Sep 2011 09:33:18 GMT

Preparation

Preheat oven to 425 degrees F; spray souffle cups with non-stick cooking spray and place on a baking sheet.
Strain cherries so that no liquid remains; divide cherries evenly between the 6 cups.
In a blender, whip eggs and sugar for 1 minute; add milk, half and half, almond extract, salt and flour and blend for an additional 2 minutes.
Pour mixture into each of the 6 cups, leaving 1/4 inch of space at the top of the cups.
Bake for 15 - 18 minutes.
Do not open the oven early, as it may cause souffle to collapse.
Cool for 10 minutes and dust with powdered sugar before serving; cups will still be hot, so transfer to small plates using oven mits.�

Yield

Makes�6 servings

Nutritional Facts

1 Serving: Calories 240; Fat 3g (10% calories from fat); Protein 7g; Carbohydrates 46g; Dietary Fiber 2g; Cholesterol 89mg; Sodium 109mg

Chinese Five Spice Carrot Cupcakes with Ginger Cream Cheese Frosting

Eggland's Best — Wed, 07 Sep 2011 12:17:41 GMT

Preparation (Cupcakes)

Preheat oven to 350 degrees F; line 2 12-cup muffin pans with paper�cupcake liners..
In a large bowl, whisk together flour, baking powder, baking soda, salt and Chinese Five Spice.
In another large bowl, whisk together vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots.
Slowly add flour mixture to oil mixture and beat with an electric hand mixer for approximatley 2 minutes, until just combined.
Fill each cupcake cup 3/4 full with batter.
Bake for 20-22 minutes, or until cupcakes are set; allow to cool completely before frosting.
Garnish with crystallized ginger and serve.

Preparation (Frosting)

In a large bowl, mix cream cheese, butter, vanilla and ginger; beat with an electric mixture until smooth and all ingredients are blended together.
Slowly add powdered sugar and beat until well combined.

Notes and Suggestions

Extra frosting can be stored up to 5 days in an airtight container in the refrigerator.

Yield

Makes�18 servings

Nutritional Facts

1 Serving (Cupcake): Calories 157;�Fat 7g (39% calories from fat);�Protein 2g;�Carbohydrate 21g;�Dietary Fiber 1g;�Cholesterol 29mg;�Sodium 180mg.

1 Serving (Frosting, approx. 2 tablespoons): Calories 79;�Fat 4g (45% calories from fat);�Protein 1g;�Carbohydrate 10g;�Dietary Fiber trace;�Cholesterol 12mg;�Sodium 51mg.

Spicy Egg Salad Bahn Mi

Eggland's Best — Wed, 07 Sep 2011 11:09:27 GMT

Preparation

In a medium-sized bowl, combine julienned cucumbers and radishes with shredded carrots; add rice vinegar and stir to combine; season with salt and pepper, and set aside for flavors to marinate and blend.
Slice hard-cooked eggs and add to a new bowl; stir in mayonnaise and sriracha sauce; mix carefully to combine, trying not to break up any egg pieces.
Slice hoagie rolls lengthwise to open, but do not slice all the way through; open and toast rolls until bread gets a crusty texture.
To assemble sandwich, spread 1 tablespoon of pat� along one side of each roll; top with 1/4 of the marinated vegetables over the eggs, garnish with 1 tablespoon of cilantro; if you wish to increase the heat of this sandwich, add an additional tablespoon of sriracha chili sauce.

Notes and Suggestions

To cut on prep time, use Eggland's Best Hard-Cooked and Peeled eggs.

Yield

Makes�4 servings

Nutritional Facts

1 Serving: Calories 422;�Fat 20g (44% calories from fat);�Protein 17g;�Carbohydrate 41g;�Dietary Fiber 3g;�Cholesterol 256mg;�Sodium 651mg.

Recipe by:� Anne VanBeber, PhD, RD, LD, CFCS

Spaghetti with Eggs, Tomatoes & Spinach

Eggland's Best — Wed, 07 Sep 2011 10:57:02 GMT

Preparation

Bring a large pot of salted water to a boil; add pasta and cook until al dente.
Saute garlic and anchovy paste in oil in a large skillet over medium-low heat, until garlic is lightly browned.
Add eggs gently to the oil; cook until whites are set but yolks are still soft.
Reserve 1 cup of pasta water before draining pasta.
When pasta is cooked, strain and place in a large bow; toss cooked pasta with egg and oil mixture (when tossing, eggs will break up and form a creamy sauce).
Add 2 ladles of the reserved pasta water to the bowl to help make the sauce (the eggs will finish cooking in the heat of the pasta).
Add sliced cherry tomatoes and baby spinach to the bowl, gently combining until spinach wilts (Note:�spinach will wilt from the heat of the pasta, but you may need to add 1 more ladle of pasta water as the ingredients will begin to absorb the sauce).
Serve immediately, sprinkling individual servings with parmesan cheese.

Yield

Makes�4 servings

Nutritional Facts

1 Serving: Calories 396;�Fat 15g (34% calories from fat);�Protein 18g;�Carbohydrate 45g;�Dietary Fiber 2g;�Cholesterol 223mg;�Sodium 221mg.

Recipe by: Danielle Omar, M.S., R.D.

Quick in 2 Minutes Quiche

Eggland's Best — Wed, 07 Sep 2011 10:23:18 GMT

Preparation

Spray each tortilla with non-stick cooking spray on each side; place each tortilla in a microwave-safe cereal bowl.
Combine eggs, half and half, shredded cheese and crushed red pepper in a mixing bowl and beat well until blended; pour 3/4 cup of egg mixture in each tortilla.
Evenly divide the bacon into each quiche; place 1/4 cup of cut asparagus and 5 slices of mushroom in each quiche.
Cover each quiche looselly with a paper towel and microwave each on high power for 2 minutes, or until eggs are cooked through.

Yield

Makes�4 servings

Nutritional Facts

1 Serving: Calories 308;�Fat 9g (27% calories from fat);�Protein 17g;�Carbohydrate 35g;�Dietary Fiber 3g;�Cholesterol 183mg;�Sodium 677mg.

Greek Stuffed Eggs

Eggland's Best — Wed, 07 Sep 2011 09:57:45 GMT

Preparation

Hard cook eggs; allow to cool completely and remove shells.
Cut each egg in half, and place yolks in a medium sized bowl.
Mash yolks lightly with a form; add lemon juice, olive oil, yogurt, salt and pepper to yolks;�stir with spoon until smooth.
Fold in onion, cucumber, chopped oregano leaves and feta cheese; mix to combine thoroughly.
Arrange egg white halves on a serving plate, hole-side up.�
Divide mixture into 12 equal servings and top each egg with yolk mixture.�
Garnish with extra oregano leaves and serve.

Notes and Suggestions

To cut down on prep time, use Eggland's Best Hard-Cooked and Peeled Eggs.

Yield

Makes�6 servings (1 serving is equal to 2 halves)

Nutritional Facts

1 Serving: Calories 111;�Fat 7g (61% calories from fat);�Protein 8g;�Carbohydrate 2g;�Dietary Fiber 1g;�Cholesterol 181mg;�Sodium 177mg

Eggs in Potato Baskets

Eggland's Best — Fri, 02 Sep 2011 11:08:32 GMT

Preparation

Preheat oven to 350 degrees F.
In a food processor fitted with the grater attachment, push chunks of potato through the chute to grate.
When all potatoes are grated, put them in a clean kitchen towel or cheesecloth and squeeze to remove the moisture.
Add potatoes to a large bowl and stir in olive oil; season well with salt, pepper and rosemary.
Spray a 12-cup muffin tin with non-stick spray; press trated potatoes evenly into muffin cups, making sure potates go up the sides of the cups to create a basket.�
Bake potatoes for 35 to 40 minutes, or until the top edges turn light brown and the potatoes are cooked through.
Remove potatoes from oven and gently crack an egg into each cup.
Return to oven and bake until eggs become firm, approximately 10 minutes.
Garnish with onions, if desired, and serve.

Yield

Makes�12 servings

Nutritional Facts

1 Serving: Calories 138; Fat 6g (44% calories from fat); Protein 7g; Carbohydrates 11g; Dietary Fiber 1g; Cholesterol 175mg; Sodium 73mg

Fritatta with Spinach and Mozzarella

Eggland's Best — Fri, 02 Sep 2011 10:47:38 GMT

Preparation

Preheat oven to 400 degrees F.
Spray an oven-safe skillet with non-stick cooking spray and heat over medium-high heat.
Add olive oil to pan, and when hot, saute onion.
When onion begins to brown, add spinach and continue to cook until spinach is wilted; remove from heat and cool.
In a large bowl, whisk eggs, salt, pepper, parmesn and romano cheeses.
Pour eggs over vegetables in skillet and top with bite-sized pieces of fresh mozzarella cheese.
Cook in oven for 25 minutes, or until eggs are set.

Yield

Makes�6 servings

Nutritional Facts

1 Serving: Calories 149; Fat 11g (65% calories from fat); Protein 11g; Carbohydrates 2g; Dietary Fiber trace; Cholesterol 235mg; Sodium 235mg

Greek Omelet

Eggland's Best — Fri, 02 Sep 2011 10:33:41 GMT

Preparation

In a large skillet, heat olive oil over medium heat; saute onions, peppers and garlic until onions are translucent and peppers are soft.
Add eggs and mix to incorporate vegetables; cook until eggs are firm.
Sprinkle with feta cheese and serve.

�Yield

Makes 4 servings

Nutritional Facts

1 Serving: Calories 200; Fat 13g (65% calories from fat); Protein 12g; Carbohydrates 4g; Dietary Fiber 1g; Cholesterol 279mg; Sodium 301mg

Perfect Scrambled Eggs

Eggland's Best — Fri, 02 Sep 2011 10:25:24 GMT

Preparation

In a large mixing bowl, blend eggs, hot sauce, and half and half; add parsley dill, cheese, salt and pepper and combine.
In a nonstick skillet, melt butter over medium low heat; swirl to coat pan with butter.
Pour eggs into the center of the pan and stir; using a heatproof spatula, pull eggs from the outside rim into the center, working around the pan.
When eggs are set, remove from eat and serve on top of toasted english muffin.

Yield

Makes�2 servings

Nutritional Facts

1 Serving: Calories 282; Fat 16g (50% calories from fat); Protein 19g; Carbohydrates 16g; Dietary Fiber 2g; Cholesterol 437mg; Sodium 738mg

Peanut Butter Banana French Toast Enchiladas

Eggland's Best — Fri, 02 Sep 2011 10:10:14 GMT

Preparation

Preheat oven to 350 degrees F.
Spread each tortilla with a thin layer of peanut butter; line the center of the tortilla with 8-10 slices of bananas.
Roll each tortilla and place in a casserole dish; set aside.
In a large bowl, mix eggs and milk with cinnamon; pour over tortillas.
Bake for 25-35 minutes or until egg mixture is set and the outsides of the tortillas are firm and crisp; allow to cool for 5 minutes before serving.

Yield

Makes�6 servings

Nutritional Facts

1 Serving: Calories 349; Fat 16g (42% calories from fat); Protein 14g; Carbohydrates 38g; Dietary Fiber 4g; Cholesterol 117mg; Sodium 318mg