The basic collection of egg recipes that follow are a great start to preparing the breakfast that your body rightly deserves. In addition, to being inexpensive, eggs are an excellent source of protein, which promotes muscle growth. In my opinion, no Saturday or Sunday morning breakfast is complete without some deliciously prepared eggs.
Eggs go hand and hand with other breakfast favorites.
You can serve you eggs with some bacon, ham, or sausage; with toast, pancakes, or waffles; with some fruit of choice; or with your favorite fruit beverage juice. Just be creative as you come up with your perfect breakfast.
By far the most popular egg breakfast is fried or scramble eggs, however hard boiled eggs are not only Easter treats. I usually eat three to four hard boiled eggs for breakfast.
In a saucepan, bring enough water to cover the eggs to a rolling boil (To prevent cracking, lower the eggs into the saucepan using a slotted spoon). Reduce heat to a simmer and cook for 18 to 20 minutes. Crack eggs and remove shell. Cut eggs in half and sprinkle lightly with salt and pepper.
Special note: To preventing eggs from cracking while they boil, be sure eggs are room temperature before boiling.
Scrambled eggs are by far the most popular method of preparing eggs. To make the eggs fluffy and light I usually use a 1:1 ratio of egg and milk or cream. Depending upon you likes, other ingredients such as cheese, tomatoes, mushrooms, fresh herbs and cooked meats like ground beef, chopped ham and ground steak can be added to your scrambled eggs.
Here is a very basic method for cooking scrambled eggs, which always produce great results. Add eggs and milk or cream to a small mixing bowl and beat with a fork. Sprinkle with salt and pepper and beat one final time, set bowl aside.
In a heavy bottom or cast iron skillet, heat butter or bacon fat over high heat. Pour egg mixture into skillet and reduce heat to low. Using a cooking spatula, cook and stir eggs until they are almost fully cooked but are still moist. Sprinkle eggs lightly with cheese or add other cooked ingredients and turn eggs onto a hot platter and serve immediately.
Okay before we get stated we must thank the French for introducing us to the Omelet. Cooking an omelet is very simple. Depending on your appetite, start with two to three eggs and equal tablespoons of milk or cream. Beat eggs with fork well until they are light and fluffy, then add milk or cream and light seasoning (a mixture of salt and pepper or just plain seasoning salt). Beat eggs well one more time.
Lightly spray a non-stick skillet with cooking oil and heat over medium-low heat. Pour the egg mixture into a skillet and ensure mixture spreads evenly over the skillets bottom surface. Cook omelet slowly until the underside of the eggs began to stiffen. Using a spatula lift the edges of the omelet and then tilt the skillet to allow any uncooked egg mixture to run to the bottom of the skillet to be cooked.
Using a spatula, turn the omelet on the uncooked side once the bottom of the omelet seems fully cooked. Now it's time to add your fillings of herbs, cheese and fully cooked chopped veggies and meats such as ground beef, pork sausage, bacon and ham if desired. I usually evenly spread a few tablespoons of each for a two or three egg omelet.
Once you add toppings, fold omelet in half and cook until cheese has melted and toppings are warm. Remove from skillet and serve immediately.
Poached eggs can be delicious if cooked correctly. When poaching your eggs you can use water, milk or cream. Try all three liquids to see which one you prefer. You can serve your poached eggs on top of toast or as part of Egg Benedict. Here is how to make poached eggs.
In a medium saucepan with lid, over high heat bring two inches of water to a boil. Once water begins to boil, add a pinch of salt and 1/2 tablespoon of white vinegar to the water.
Crack each egg into a coffee cup without disturbing the yolk. When the water is ready submerge the rim of the coffee cup into the water and allow the egg to flow out. Repeat process for an additional egg. Turn off heat and cover saucepan with lid. Let eggs sit covered for three minutes for medium firm yolks. For firmer or runnier yolks leave covered for more or less time. Spoon eggs onto plate or toast using a slotted spatula. Be sure to let water drip away before adding to plate or bread.
Egg Benedict is a popular breakfast sandwich that works well for breakfast, brunch or lunch.
For each sandwich, you will need a poached egg, a slice of fried ham, English muffin and Hollandaise sauce.
Toast an English muffin and split in half. Top each muffin half first with ham, then poached egg and final Hollandaise sauce and serve immediately. That's all there is to an Egg Benedict breakfast sandwich.
