I'm getting tired of the same'ol egg dishes. Does anybody have some awesome egg recipes for Breakfast or Brunch? Thank you, looking forward for your answers!
Lately, I've been reading medieval cookbooks, and was enthralled by apple tansy.
*To make an Apple-Tansey. Pare your Apples and cut them in thin round slices, then fry them in good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon, Ginger, Sugar, with a little Rose-water, beat all these together, and poure in upon your Apples and fry it. --The Compleat Cook: Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry (1658) *
I do one apple and two eggs, which seems to be a good ratio,. I would make them larger, but I've found that they taste best when the omelet portion is very thin and brown on the bottom. The moisture content also makes it take forever to cook, even in cast iron. SO use a big pan, and start smaller than you want.
With some sugar or honey in the eggs--and a wee bit of powdered sugar on the top--well, yes, it's sugar and of the devil and all that, but I think this tastes like an apple fritter, only from real food. So I live dangerously.
Don't leave out the rosewater. It really makes a difference. Well, I'm sure it would taste fine without, but wow, whole new level and all that. Middle eastern or indian grocery store, bottle is three bucks and makes a lovely after bath splash.
I love stuffing an omelet (or just scrambling the eggs) with whatever is available- mushrooms, peppers, meat, tomatoes, broccoli, onion. My favorite thing to do is have some raw avocado on the side. Also, I'm a huge fan of Frank's Red Hot Cayenne Pepper Sauce; I love it on my eggs!
Not sure if these qualify, but I've been meaning to make deviled eggs with avocado (and perhaps cumin) instead of mayo. And avocado deviled eggs plus bacon? FTW!
Allow me to introduce the frittata!
Pick one to three ingredients you'd like to have with your eggs and get them warming in an 8", nonstick, oven-safe skillet with some sort of fat (I generally use clarified butter). Typical ingredients can be ham, cheese and onions; spinach and leeks; or salsa and chorizo. While the bits come up to temperature, beat 6 eggs with a bit of kosher salt and some pepper and add to the skillet. Mix everything together well and stop stirring once the eggs start to solidify. Cook until the edges of the eggs pull away from the edge of the pan slightly; the center should still be slightly jiggly and possibly wet. Add cheese to the top (if you want) and place under a broiler for 2 to 8 minutes, until the cheese melts (if you used it) or the eggs cook through and the top starts to brown.
Slide it off onto a cutting board, cool for a few minutes, and cut it like a pizza.
How about baking something with coconut flour? It requires a large amount of eggs. I baked a coconut bread that called for 8 eggs.
It can also be nice to thicken a soup with yolks at the end as a blended soup. Or chicken "noodle" where you stir the soup and drizzle in whisked egg. Makes strands of egg..like egg drop soup.
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