Recipes
BREAKFAST
CURRIED EGGS
Serves 5
4 tsps vegetable oil
1 shallot, minced
1 garlic clove, minced
2 tbsp. grated fresh ginger
1 can (28 oz) chopped tomatoes with juice
2 small jalapenos, finely chopped
2 tsp. ground tumeric
1/2 tsp. ground cumin
3 sprigs cilantro, finely chopped
Coarse salt and freshly ground pepper
5 large eggs
Heat oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add tomatoes and their juice, chiles, tumeric, cumin, and cilantro. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are soft and sauce has thickened, about 15 minutes.
Break 1 egg into a small bowl; slide onto tomato sauce. Repeat with remaining eggs, arranging them around the skillet. Cover and cook for 4 to 5 minutes—until whites are just set. Remove from heat and serve hot.
CREPES
3/4 c. flour
1/2 tsp. salt
1 tsp. baking soda
2 tbsp. sugar
2 eggs
2/3 c. milk
1/3 c. water
1/2 tsp. lemon juice
Stir ingredients together, pour a portion of mix into frying pan and coat the entire bottom of the pan, cook like pancakes, but thin.
HUEVOS RANCHEROS
Serves 2
2 medium tomatoes, peeled and coarsely chopped
2 small shallots, coarsely chopped
Coarse salt and freshly ground pepper
3 tbsps olive oil, plus more if necessary
2 eight-inch flour tortillas
2 large eggs
Fresh cilantro leaves, for garnish
1 jalapeño pepper, seeded and finely chopped, for garnish
Combine tomatoes and shallots with 1/2 tsp salt in a blender, and purée. Heat 2 tbsps oil in a medium nonstick skillet over medium-high heat. Add the tomato mixture, and simmer until reduced slightly, about 2 minutes; set aside.
Heat remaining tbsp oil in a medium nonstick skillet over medium-high heat. Add 1 tortilla, and cook until bubbles form and edges begin to brown, 30 to 45 seconds. Turn, and cook for 10 seconds more. Drain on paper towels. Repeat with remaining tortilla. Place 1 tortilla on each of two plates.
If necessary, add a bit more oil to pan. Crack the eggs into the skillet, and cook sunny-side up (until whites are set and yolks are still soft), about 2 minutes. Slide one egg onto each tortilla.
Spread sauce around eggs so that the sauce covers the entire white, leaving only the yolk showing. Sprinkle with salt and pepper, and garnish with cilantro and jalapeño. Serve immediately
ORANGE FRENCH TOAST
four two-piece servings
1-1/2 c. orange juice
3 large eggs, lightly beaten
8 one-inch thick slices of French bread
Butter or vegetable oil for frying
1/2 c. maple syrup
2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
In a flat dish mix one cup of juice and eggs. Lay bread slices in juice and egg batter. Turn bread to coat both sides well. In a skillet lightly coated with butter and/or oil. Frry bread on both sides into golden brown and heated through. Heat maple syrup, remaining 1/2 cup of orange juice, cinnamon and nutmeg; serve with French toast, 1/4 cup per serving.
400 calories, 11 gram fat, 183 cholesterol, 2 gram fiber, 10 gram protein
APPLE PANCAKES
Serves 4
4 tbsps (1/2 stick) unsalted butter
1/4 cup dark-brown sugar
1 large McIntosh apple (about 8 ounces),
cored and sliced 1/8 inch thick
5 large eggs
1 cup all-purpose flour
1 cup milk
1/2 tsp ground cinnamon
Pinch of coarse salt
Confectioners’ sugar, for dusting
Preheat oven to 400°. In a 10-inch cast-iron skillet, melt butter and 3 tbsps sugar. Add apple slices, and cook for 5 minutes, stirring occasionally.
In a medium bowl, whisk together eggs, flour, milk, cinnamon, salt, and remaining tbsp sugar. Pour batter slowly over cooked apple mixture. Transfer skillet to oven. Bake until dark golden brown, set in the center, and puffed around the edges, about 15 minutes. Dust with confectioners’ sugar; serve immediately.
YEASTED WAFFLES
1-1/2 cups milk
8 tablespoons butter, cut into pieces
2 cups flour
1 tablespoon sugar
1 teaspoon salt
1-1/4 teaspoons yeast
2 large eggs
1 teaspoon vanilla
Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 to 24 hours.
Heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to waffle iron instructions. Serve waffles immediately or hold in low temperature oven.
—From Amanda,
Recipe Editor
SCRAMBLED EGG BAKE
6 eggs or egg substitute
1/3 c. milk
1/4 c. mild or sharp cheddar
salt & pepper to taste
optional: green pepper, chopped
Preheat oven to 350°. Whisk eggs in medium bowl until frothy. Stir in milk and mix well. Add cheese. Season with salt and pepper. Pour into buttered (or oiled) 2-quart dish. Bake for 30 minutes. Serves 4.