Eggland's Recipes

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.

French Toast Cupcake

Eggland's Best — Thu, 03 Sep 2009 10:47:09 GMT

Preparation

Preheat oven to 400 degrees.
Place 4 foil cupcake liners in cupcake pan.� Place 1 teaspoon maple syrup in each of the four cupcake liners.
Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners.� Repeat for all 4.
Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
Pour equally into each of the 4 cupcake liners.� Let sit 5 minutes so that bread can absorb the egg mixture.� While this is standing, mix together the topping and sprinkle � teaspoon over each cupcake.
Bake for 25 minutes until puffed and golden.

Notes and Suggestions

Save valuable morning time by assembling the night before and placing in the refrigerator.� You can also bake ahead and simply warm in a toaster oven when ready to serve.��

Yield

Makes 4 servings

Nutritional Facts

1 Serving:�Calories 213;�Fat 6g (25.5% calories from fat);�Protein 10g;�Carbohydrate 28g;�Dietary Fiber 1g;�Cholesterol 213mg;�Sodium 186mg.�

Key Lime Pie for Beginners

Eggland's Best — Mon, 10 Aug 2009 11:18:53 GMT

Preparation

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and milk. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.
Meanwhile, in a medium bowl beat the egg whites until soft peaks form.
In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves.
Spoon the meringue over the hot pie filling.�Bake for 10 to 12 minutes until it has a honey golden color. Serve pie warm or at room temperature. Enjoy!

Notes and Suggestions

Make sure you use a metal or glass bowl to beat egg whites.� Plastic will ruin the eggs whites and they won't whip.

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 260;�Fat 9g (32.1% calories from fat);�Protein 6g;�Carbohydrate 39g;�Dietary Fiber trace;�Cholesterol 66mg;�Sodium 186 mg.

Hidden Chickpea Cake

Eggland's Best — Mon, 10 Aug 2009 08:46:59 GMT

Preparation

Preheat the oven to 350�F.
Place the beans, melted chips, sugar, eggs and baking powder in the bowl of a food processor and process until super smooth.
Pour the batter into a 9-inch springform pan and bake 40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
Cool completely in the pan on a rack. Remove from the pan, slice and serve.

Notes and Suggestions

If you're following a gluten-free diet, make sure the chips you use in this recipe are "gluten free."� You can top with fresh berries and�whipped cream (or�frozen yogurt or vanilla lowfat ice cream).� If you don't have a food processor,�use a blender.��To melt the chocolate chips, place them in a�medium saucepan over low heat and stir until melted, 1 to�2 minutes.

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 231;�Fat 10g (36.9% calories from fat);�Protein 4g;�Carbohydrate 35g;�Dietary Fiber 3g;�Cholesterol 71mg;�Sodium 107mg.

Southern Eggs Benedict

Eggland's Best — Mon, 13 Jul 2009 10:58:00 GMT

Preparation

Dredge Tomatoes in Seasoned Flour, Dip into Buttermilk then back into Seasoned Flour (this is known as double dipping.)� Place into hot skillet with clarified butter.� Saut� until golden brown on both sides, place to the side for later.
Slow smoke 6-8 pound Pork Butt�over Hickory wood for no less than 8 hours.� Once cooled, simply "pull" the pork apart and reserve 4 oz. for the Southern Eggs Benedict.
Take egg yolks into a metal bowl and whisk over a double steam boiler.� Whisk until yolks start to change color, but do not scramble.� At this point, add lemon juice and begin to whisk in clarified butter.� This is an emulsion process, patience is the key.
Once all of the butter is whisked in, season with salt, pepper and Tabasco.
These are the components for the Southern Eggs Benedict.� The base, instead of English muffin, is fried green tomatoes.� The protein, instead of Canadian bacon, is Pulled Pork BBQ.� The rest is traditional both with the egg prepared any style (traditionally, it is poached) and topped with classical hollandaise sauce.� Enjoy!�

Yield

Makes 2 servings

Nutritional Facts

1 Serving:�Calories 773;�Fat 71g (81.1% calories from fat);�Protein 16g;�Carbohydrate 21g;�Dietary Fiber 3g;�Cholesterol 399mg;�Sodium 952mg.

Strawberries and Champagne Sabayon

Eggland's Best — Mon, 13 Jul 2009 09:35:10 GMT

Preparation

In a large bowl, beat together the egg yolks, sugar, and salt with a hand mixer for about 1 minute, until the mixture becomes pale yellow.
Set the mixture in its bowl over a pot of simmering water, careful that only the steam and not the water itself makes contact with the bowl.� Continue mixing with the hand mixer for 4 minutes.� The mixture should double in volume.
Add the champagne, and mix another 2 minutes.� Spoon over the berries.

Yield

Makes 8 servings

Nutritional Facts

1 Serving:�Calories 105;�Fat 3g (24.2% calories from fat);�Protein 2g;�Carbohydrate 18g;�Dietary Fiber 2g;�Cholesterol 106mg;�Sodium 38mg.

Savory Omelet

Eggland's Best — Fri, 10 Jul 2009 11:31:36 GMT

Preparation

Dice vegetables and set aside.
Slice organic tomato into thick slices and set aside for garnish.
Coat a non-stick pan with either clarified butter or pan spray (for fewer calories); heat.
Pour diced vegetables one-by-one into pan and saut�; start with onions first, as they require the longest time to saut�. Season to taste with salt and pepper.
Beat Eggland's Best eggs with whisk until fluffy.
When vegetables are softened in pan, add smoked ham and EB eggs; slowly stir with spatula until the omelet starts to firm up.
Flip omelet over carefully with spatula (to brown both sides); add mozzarella cheese and fold omelet over.
Slide finished omelet onto plate; garnish with organic tomato slices

Notes and Suggestions

Optional: you may place the omelet in a hot oven for a minute or two to create a "souffl� style" omelet, instead of finishing on stove top.

Yield

Makes 2 servings

Nutritional Facts

1 Serving:��Calories 332;�Fat 24g (65.1% calories from fat);�Protein 20g;�Carbohydrate 10g;�Dietary Fiber 2g;�Cholesterol 364mg;�Sodium 383mg.

Lemon Chiffon with Fresh Berries

Eggland's Best — Wed, 24 Jun 2009 12:04:53 GMT

Preparation

Place lemon juice and sugar in saucepan.� Heat and stir until sugar dissolves.� Remove from heat.
Crack eggs into the bowl and whisk well.� Slowly pour the lemon sugar mix into the eggs while whisking.� Whisk for 1 minute and then return the egg mixture to the saucepan.� Whisk and cook on low to medium for several minutes until the egg mixture thickens. The more you whisk, the lighter the mixture will be.� This will take 2-5 minutes depending on your equipment.� When it coats the back of a spoon it is ready to be removed from the heat and refrigerated.� It will thicken more as it cools.� Cool one hour or more.
Place some of the lemon chiffon in a dessert glass or bowl and spoon berries over or layer lemon cream and berries.� Top with berries.

Notes and Suggestions

It can also be layered in a larger trifle dish.��Lemon Chiffon also makes a very nice dip for a fruit platter but you should make sure that you serve it in a bowl over some ice to keep it chilled.
Granola can be added for a little crunch.

Yield

Makes 6 servings

Nutritional Facts

1 Serving: Calories 129; Fat 2.5g; (23.1% calories from fat); Protein 5g; Carbohydrate 22g; Dietary Fiber 1g; Cholesterol 117mg; Sodium 41mg.�

Open Face Egg and Spinach Salad Sandwich

Eggland's Best — Wed, 24 Jun 2009 11:52:42 GMT

Preparation

To Hard Cook Eggs:
Place eggs in a pan just large enough to hold them in a single layer.� You don't want them to move around a lot.� Add cold water to cover by 1 inch.� Bring to a boil.� Once the water comes to a boil, watch carefully. Boil 30 seconds - 1 minute.� Turn heat off and cover.� Let sit 18 minutes.� Note: Boiling the eggs too long results in a green ring around the yolk; however this is still safe to eat.
Mix together the tomato, corn, parsley, extra virgin olive oil, vinegar, salt and pepper.� Set aside to let the flavors blend.� This can be done ahead.
To Assemble:
Toast the bread and set it on a large plate.� Lay the spinach on top of the bread. Slice the egg into 5 - 6 slices and lay them on top of the spinach.��Spoon the tomato corn mixture onto the sandwich and serve.

Yield

Makes 1 serving.

Nutritional Facts

1 Serving: Calories 310; Fat 11g (33.6% calories from fat); Protein 15g; Carbohydrate 41g; Dietary Fiber 7g; Cholesterol 175mg; Sodium 798mg.

Roasted Vegetable and Tomato Souffl�

Eggland's Best — Wed, 24 Jun 2009 11:22:57 GMT

Preparation

Preheat oven to 400 degrees-Convection, if you have it.
Line baking sheet with a sheet of parchment paper.
Place zucchini, mushrooms, and onion in large bowl. �Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.� Toss well to coat the vegetables evenly.� Place on baking sheet.� Roast approximately 15 minutes or until the edges begin to turn golden brown and vegetables are fork tender.
Place sliced tomatoes, 1/8 teaspoon salt, and 1/8 teaspoon pepper in the bowl that you tossed the veggies in.� Stir to mix well.� Set aside.
Break eggs and place in large bowl.� Add milk,�Dijon mustard, and parsley. Whisk until ingredients are well combined.
Spray baking dish with non-stick spray.� Place the bread in the bottom of the dish.� Top with roasted veggies.� Top with tomatoes.� Gently pour the egg mixture over all.� Let sit 10 minutes for bread to absorb egg.
Bake in the center of the oven until golden and slightly puffed, approximately 20-25 minutes.� Remove from oven.� Let stand 5 minutes before cutting.

Yield

Makes 4 servings

Nutritional Facts

1 Serving: Calories 350; Fat 19g (49.3% calories from fat); Protein 27g; Carbohydrate 21g; Dietary Fiber 3g; Cholesterol 442mg; Sodium 900mg.

Coffee Cake

Eggland's Best — Mon, 08 Jun 2009 09:49:53 GMT

Preparation

Preheat the oven to 350 degrees. Spray a 9 x 13" pan with non stick cooking spray and set aside
Combine flour, baking powder, baking soda and Cinnamon. Set aside.
Crack the eggs in a large bowl, add oil, sugars (both) and sour cream. Mix well.
Quickly stir the flour mixture into the sour cream mixture, mix just until thoroughly moistened. Spread the batter into the prepared pan.
Combine all the topping ingredients. Mix it using your finger tips (make sure that butter is room temperature).
Sprinkle the topping on top of the batter in the pan.
Bake about 35 minutes. Test by inserting a sharp knife into the center of the cake. If it is come out clean it is done.

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 286;�Fat 9g (26.8% calories from fat);�Protein 6g;�Carbohydrate 48g;�Dietary Fiber 2g;�Cholesterol 60mg;�Sodium 196mg.�

Grilled Tuna Eggs Benedict

Eggland's Best — Fri, 29 May 2009 12:07:56 GMT

Preparation

In a saut� pan, heat 1/2 tsp of the olive oil over high heat. Season all surfaces of the tuna fillet with salt and pepper and cook for 1 minute per side. Remove from the pan and cool in the fridge, then cut into 4 slices.
In the same pan, heat 1/2 Tbsp of the olive oil and cook the bacon till crispy, then fold in the spinach and cook for about a minute, until wilted.
In a bowl, mix the yogurt with the hot sauce and lemon juice. Reserve until needed to pour over the eggs.
Bring a small pot of water to a gentle simmer. Once the water is simmering, add the vinegar and crack the eggs into the pot, cooking to your preference (3 minutes for soft, 6 minutes for hard). Place the spinach/bacon mixture on the toasted muffin, then layer each with 1 slice of tuna and 1 poached egg, and finish with the yogurt sauce.

Yield

Makes 2 servings

Nutritional Facts

1 Serving: Calories 520; Carbohydrates 34g; Fat 21g; Protein 46g; Fiber 4mg.

Creamy Scrambled Eggs

Eggland's Best — Fri, 29 May 2009 09:42:55 GMT

Preparation

Process first 5 ingredients in a blender until frothy, stopping to scrape down sides.
Melt butter in a large heavy skillet over medium heat; reduce heat to medium-low.
Add egg mixture, and cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of skillet to form large curds.
Continue cooking until eggs are thickened but still moist; do not stir constantly.
Sprinkle with chives.

Yield

Makes 6-8 servings

Nutritional Facts

1 Serving:�Calories 179;�Fat 15g (78.1% calories from fat);�Protein 11g;�Carbohydrate 2g;�Dietary Fiber trace;�Cholesterol 341mg;�Sodium 438mg.

Chocolate Nut Brownies

Eggland's Best — Mon, 18 May 2009 11:41:52 GMT

Preparation

Preheat the oven to 350�F.� Coat a 9" square baking pan with 1 tbsp of olive oil.
In a mixing bowl, whisk together the cocoa, baking soda, salt, the remaining 2 tablespoons olive oil, and the boiling water.
Mix in the sugar or sugar substitute, "Eggland's Best Eggs", and vanilla.
Fold in the flour until just combined with the wet ingredients. Add some of the nuts to the batter.
Spread the batter in the prepared pan and sprinkle with remaining walnuts and chocolate over the batter.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.� Cool completely on a wire rack.� Cut into 16 squares.

Yield

Makes 16 servings

Nutritional Facts

1 Serving:�Calories 229;�Fat 15g (55.9% calories from fat);�Protein 5g;�Carbohydrate 22g;�Dietary Fiber 2g;�Cholesterol 48mg;�Sodium 121 mg.

Asparagus and Herb Omelet

Eggland's Best — Fri, 08 May 2009 09:40:32 GMT

Preparation

Cook the asparagus - you can saute it or steam it.� To saute, place a drop of Extra Virgin Olive Oil in a saute pan, add asparagus and cook until fork tender.� To steam, place in a pan with a small amount of water, cover and cook until fork tender.� Set aside while preparing omelet.
Crack eggs on a flat surface and then break into a bowl.� Season with salt and pepper.� Whisk until the eggs seems light and frothy.� Add herbs.� Whisk again until well blended.
Place butter in saute pan.� Heat to medium and melt butter.� Swirl the butter to coat the bottom of pan evenly.� Add eggs.
Cook slowly on medium until eggs begin to set.� As the eggs set, lift the edge of the eggs, tilt pan and allow the uncooked eggs from the top of the omelette to flow underneath the cooked eggs.
Once the egg mixture is almost all cooked, place asparagus on one half of the omelette.�� Sprinkle cheese over asparagus.� Fold the other half over the asparagus.� Let this cook until no liquid egg is present.
Garnish with additional cheese and chopped herbs, if desired..

Notes and Suggestions

Serve with fruit or a tomato & basil salad as pictured.

Yield

Makes 1 serving

Nutritional Facts

1 Serving:�Calories 375;�Fat 25g (62.5% calories from fat);�Protein 28g;�Carbohydrate 6g;�Dietary Fiber 2g;�Cholesterol 565 mg;�Sodium 798mg.�

Petite Crustless Quiches

Eggland's Best — Mon, 27 Apr 2009 10:42:34 GMT

Preparation

Preheat the oven to 375 degrees F.
In a large bowl, whisk together the eggs and milk until they are well combined.
Season the egg and milk mixture liberally with salt and pepper, and beat in the Parmesan or Percorino cheese and the fines herbes (parsley, tarragon, chervil, and chives).
Grease a 12-cup muffin tin with non-stick spray. You want to make sure and spray each muffin cup very thoroughly, and use a non-stick muffin tin if you have one. You don't want to spend your afternoon scraping baked egg out of muffin tins.
Pour a scant 1/4 cup of the egg mixture into each cup, dividing the eggs equally between the 12 muffin cups. Scatter bits of the goat cheese equally across the 12 quiches, dropping the dollops in the center of each eggy "muffin."
Set the filled muffin tin on a baking sheet to catch any spills, and bake for 20-23 minutes, until all the quiches have puffed up and appear firm throughout.
Allow the quiches to cool slightly in the muffin tins. They will deflate, but this step is essential in keeping the quiches intact as you remove them from the tin. Use a butter knife to loosen them out of their cups, and serve warm or room temperature.

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 72;�Fat 4g (58.7% calories from fat);�Protein 6g;�Carbohydrate 1g;�Dietary Fiber trace;�Cholesterol 121mg;�Sodium 93mg.�

Strawberry Banana Stuffed French Toast

Eggland's Best — Wed, 22 Apr 2009 08:05:37 GMT

Preparation

Slice bread about 1 1 / 2 inch thick.� Cut a pocket in each slice.
Mix fruit and cream cheese.� Stuff each pocket with this mixture.
Spray a 9 x 13 inch pan with nonstick cooking spray.� Pour maple syrup into bottom of pan.
Lay stuffed bread on top of syrup.
Mix eggs, milk, vanilla, and nutmeg.� Pour over bread.
Refrigerate several hours or overnight.
Bake at 350 degrees for approximately 30 minutes until golden.

Yield

Makes 6 servings

Nutritional Facts

1 Serving:�Calories 611;�Fat 26g (38.8% calories from fat);�Protein 18g;�Carbohydrate 74g;�Dietary Fiber 4g;�Cholesterol 244mg;�Sodium 769mg.�

Coaches Deviled Eggs

Eggland's Best — Mon, 13 Apr 2009 11:24:17 GMT

Preparation

Peel hard cooked eggs and slice in half.
Remove yolk center and mix yolks and remaining ingredients in medium bowl, except bacon, beat till creamy then fold in bacon, fill empty egg white half's, serve up and watch them disappear.

Yield

Makes 24 servings

Nutritional Facts

1 Serving:�Calories 101;�Fat 9g (82.0% calories from fat);�Protein 4g;�Carbohydrate 1g;�Dietary Fiber trace;�Cholesterol 92mg;�Sodium 117mg.�

Easy Cheese Souffle

Eggland's Best — Mon, 13 Apr 2009 08:53:35 GMT

Preparation

Preheat oven to 375.
In a blender or food processor, place the eggs, evaporated milk, Parmigiano*, mustard, salt and pepper.� Blend until smooth.
With blender or processor running, break off pieces of cheddar and add to the work bowl.� Next break off chunks of cream cheese and add to work bowl.� After all cheese is incorporated, blend at high speed for 5 seconds.
Spray a 4-cup souffl� dish or equivalent deep baking dish with nonstick cooking spray.� You can also make 10-12 individual souffl�s in a cupcake or muffin pan.� Pour in the batter and place in the oven.
Bake until puffed and golden:
Large souffl� for 45 minutes
Small for 15-20 minutes
Surface could crack during baking

Notes and Suggestions

1.�� After baking, souffl� can be held in oven with door ajar for short time before serving.
2.�� If using a food processor, Parmigiano can be grated in the food processor before adding the remaining ingredients in step 1.
3.�� Serving suggestion: prepare individual souffl�s and serve atop a mixed green salad with vinaigrette dressing.
�

Yield

Makes 12 servings

Nutritional Facts

1 Serving:�Calories 151;�Fat 10g (64.0% calories from fat);�Protein 12g;�Carbohydrate 2g;�Dietary Fiber trace;�Cholesterol 114mg;�Sodium 394mg.�

Apricot Banana Bread

Eggland's Best — Fri, 03 Apr 2009 09:23:39 GMT

Preparation

In a mixing bowl, cream butter and sugar.
Add eggs; mix well.
Combine bananas and buttermilk.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture.
Stir in bran, apricots and nuts.
Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350 degrees for 55-60 minutes or until bread tests done.� Cool 10 minutes before removing from pan to a wire rack.�

Yield

Makes 10 servings

Nutritional Facts

1 Serving:�Calories 330;�Fat 11g (27.4% calories from fat);�Protein 8g;�Carbohydrate 56g;�Dietary Fiber 9g;�Cholesterol 52mg;�Sodium 337mg.�

Santa Fe French Toast

Eggland's Best — Fri, 27 Mar 2009 08:08:24 GMT

Preparation

To create an egg batter, add 6 EB eggs, chipotle juice, cumin, and milk in a mixing bowl and whip for 2-3 minutes
Dip and soak bread sliced in batter until saturated.� Then, place dipped toast slices onto a greased non-stick skillet and cook both sides
In a separate skillet, scramble chorizo and 2 EB eggs together
Stack scrambled chorizo and eggs and green chilis on top of the cooked bread slices
Top off with cheese and let the cheese melt
Finish with by drizzling the sandwich with salsa and sour cream

Notes and Suggestions

Big enough to share with a friend, but tasty enough to tell your friend to make their own!

Yield

Makes 2 servings

Nutritional Facts

1 Serving:�Calories 777;�Fat 54g (65.1% calories from fat);�Protein 52g;�Carbohydrate 13g;�Dietary Fiber 1g;�Cholesterol 803mg;�Sodium 1396mg.�