| Foods to Go With the Eggs: | Are in Chapter: | ||
|
• Fruit Salads
• Sausages • Muffins and Pancakes • Nut Milks |
Salads
Sausage Making Bread, Pancakes, Cakes and Muffins, Cookies Nut Milks |
||
| More Recipes can be found off my: List of Best Paleo Recipe Blogs | |||
 |
All Recipes |
|
|---|---|---|
| Buy Supplies |
||
| For Equipment |
||
Scrambled Eggs with Ginger -------------------------- 4 fresh green chillies with skins removed (see How To Remove Chilli Skins) 2 tablespoons (30g or 1 oz) coconut oil 2.5cm (1 inch) fresh ginger root, peeled and finely chopped 1 small onion, peeled and finely chopped 6 eggs 1/4 cup (62ml or 2 fl oz) coconut milk 1/4 teaspoon (1ml) salt After removing chilli skins, remove and discard seeds and finely chop remaining chilli. Beat eggs, coconut milk and salt in a bowl and set aside. Heat oil in a medium size saucepan over a medium heat. Saute, or stir-fry, ginger and onion in the saucepan for 5 minutes. Reduce heat to low and add egg mixture to saucepan and mix well. Scatter chillies over mixture. Cook over a low heat until eggs are cooked. Serves 4. Serve hot. Recipe submitted by Sianne Marsh on 21 January 2009 Adapted from: Curry Focus Post and/or read Comments Scrambled Eggs with Tarragon & Tomatoes --------------------------------------- Fresh tomatoes and tarragon add a tantalizing taste to everyday eggs. Removing seeds from tomatoes-called seeding-makes a more attractive presentation. It only takes 2 minutes: slice the tomato in half across its middle. (Think of the tomato as the Earth and cut it in half across the equator.) With the end of a chopstick, scrape the seeds into a bowl, and discard. (I do this for salads to make serving and eating less messy.) Substitute basil or chives if you don't have fresh tarragon. 2 Roma tomatoes, halved, seeded, and chopped finely 6 medium to large chicken eggs or duck eggs, rinsed 1 1/2 tablespoons minced fresh or 1 1/2 teaspoons dried, crumbled tarragon 1 teaspoon extra-virgin olive oil or coconut oil Dash finely ground black or white pepper Wash, halve, seed, and chop tomatoes and set aside. Combine eggs and tarragon in a bowl. Whisk with a fork and set aside. Heat oil in a 10- to 12-inch skillet over medium-high heat until hot but not smoking. Tilt skillet to completely coat bottom and sides. Add egg mixture. Reduce heat to medium or medium-low. As eggs begin to set up (almost immediately), sprinkle with tomatoes and begin pushing cooked portion aside with a metal spatula and tilting pan to allow uncooked portion to run underneath. Repeat as eggs start to set. Keep moving spatula. Remove from heat when eggs are no longer running but still glossy and moist, about 4 minutes for single batch. Divide into 2 or 3 portions, transfer to serving plates, garnish with pepper, and serve. Variations: * Scrambled Eggs with Chives and Tomatoes: Replace tarragon with fresh or dried chives. * For a fluffier texture: Blend eggs with tomatoes in a blender or food processor. Stir herbs in by hand and cook as above. From: The Garden Of Eating: A Produce Dominated Diet & Cookbook by Rachel Albert & Don Matesz Post and/or read Comments Scrambled Eggs with Basil and Walnuts ------------------------------------- 3 eggs 1/2 cup fresh basil, chopped 1/3 cup walnuts, chopped salt and pepper Whisk eggs in a bowl then place in a frying pan on medium heat, stirring constantly. When the eggs are almost cooked, add the basil and continue cooking for a further 1 minute or until eggs are fully cooked. Add salt and pepper to taste. Remove from heat and stir in the walnuts before serving. From: Tasty Planner: Carrie2525 Post and/or read Comments Chorizo & Onions Scrambled Eggs ------------------------------- 3 large eggs (one serving) 1/8 cup diced onions 1/2 link chorizo sausage In a bowl, break the 3 eggs and scramble. Put in the diced onions and mix together. In a skillet, remove the chorizo sausage from the casing and fry on medium high. As the chorizo heats up, it will start to break down and the grease will start lightly covering the bottom of the skillet. Help break it up with the spatula. Once the chorizo is fried up (about 3 to 5 minutes), add the eggs and onions and quickly mix together. Continue cooking until done. From: Smoked and Grilled: Meats. Post and/or read Comments Chorizo Con Huevos ------------------ 8 large eggs 1 Tablespoon oil 1 pound chorizo sausage 1 medium onion - diced 2 Serrano chilies - finely chopped 1/2 bunch cilantro leaves - chopped 1 large avocado - mashed your favorite salsa Heat the oil in a large skillet over medium heat. Fry the chorizo until browned - break up the sausage with a fork as it cooks. (Chorizo is darker in color than most sausages. It will look nearly burnt when browned, but if you look close it's a very deep brown hue.) Can drain off any excess oil. Add the onion and cook about 2 minutes until soft and translucent. Add the chilies and cook one more minute. Beat the eggs until frothy and add to the chorizo. Stir with a fork or spatula as you would to make scrambled eggs. Fold the cilantro in just before eggs are completely set. Serve with fresh salsa, and mashed avocado. This recipe makes 4 large servings. * A couple notes about this dish: chorizo is somewhat salty by nature so there's no need to add salt to the eggs as might be your habit; handle the Serrano chilies carefully - be sure to remove the seeds and pith and make sure you wash your hands after chopping. From: MrBreakfast.com: All Breakfast All The Time Post and/or read Comments Firey Scrambled Eggs -------------------- 1/4 tsp jerk seasoning paste 4 eggs Preheat an oiled skillet to medium-high. Combine all ingredients in a blender and blend on high for 15-20 seconds. Transfer to skillet and cook as desired. This method will give you big fluffy eggs every time, without any need for milk. By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000 Post and/or read Comments Cherokee Green Onions and Eggs ------------------------------ 3 Tbsp pork fat 2 bunches of wild green onions, whites and crisp green tops, trimmed and sliced in 1/4" rounds, or you may substitute shallots, chives, garlic (or "Chinese") chives, young leeks, or any combination for as much as half of the green onions. 1/4 cup water 7 large eggs or 6 jumbo eggs pepper (optional) Heat pork fat in a large heavy skillet over medium heat. Add green onions and turn in fat to coat. Lower heat, cover, and simmer for about 5 minutes. Uncover and add water. Cook over low heat for about 10 minutes more, stirring occasionally, until green onions are tender but not brown. If water is all absorbed, add more by tablespoons. Break eggs into the skillet and stir with a fork until they are scrambled. Raise heat to medium. Continue to stir until eggs are as cooked as desired. When they are nearly done, adjust the seasonings. Serves 3-4. Adapted from Regional American Classics, California Culinary Academy. Post and/or read Comments Avocado and Shrimp Omelet ------------------------- 6 eggs 2 Tbsp. chopped parsley 2 Tbsp. lemon juice, divided 1/4 tsp. salt 1/8 tsp. hot pepper sauce 1 large* ripe avocado, diced 1 1/2 Tbsp. avocado oil 3 oz. bay shrimp 3 parsley sprigs * Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Beat together eggs, parsley, 3/4 of the lemon juice, salt, and hot pepper sauce; reserve. Gently toss avocado with remaining lemon juice; reserve. Heat oil in an omelet pan. (Use a large omelet pan for four or more servings.) Pour egg mixture into pan. Cook over medium heat, lifting edges and tilting pan to allow uncooked egg to run under, until set but still moist on top. Scatter reserved avocado and shrimp over omelet. Fold omelet in half; heat another minute or two. Slide onto a warmed serving plate; garnish with parsley sprigs. To serve, cut omelet into wedges. From: California Avocado Commission Post and/or read Comments Mediterranean Omelet with Fennel, Olives, and Dill -------------------------------------------------- 2 tablespoons olive oil, divided 2 cups thinly sliced fresh fennel bulb, fronds chopped and reserved 8 cherry tomatoes 1/4 cup chopped pitted green brine-cured olives 5 large eggs, beaten to blend with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper 1 1/2 tablespoons chopped fresh dill Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Add fennel bulb; sauté until beginning to brown, about 5 minutes. Cover and cook until softened, stirring occasionally, about 4 minutes. Add tomatoes and mash with fork; mix in olives. Season with salt and pepper. Transfer mixture to medium bowl. Add remaining 1 tablespoon oil to same skillet; heat over medium-high heat. Add beaten eggs and cook until eggs are just set in center, tilting skillet and lifting edges of omelet with spatula to let uncooked portion flow underneath, about 3 minutes. Top with fennel mixture. Sprinkle dill over. Using spatula, fold uncovered half of omelet over; slide onto plate. Garnish with chopped fennel fronds and serve. Adapted from: epicurious: for people who love to eat Post and/or read Comments Stir-Fry Omelet --------------- 3 eggs, beaten 1 carrot, matchstick cut 3 scallions, diagonal sliced I handful tiny broccoli florets Or whatever leftover veggies you have Bits of leftover cooked chicken, pork, beef, any meat you wish Safflower oil salt Heat oil in a wok or large cast iron skillet over medium heat, until hot enough to sizzle a drop of water. Add broccoli and carrots, stir fry 2 min. until soft. Add cooked meat, stir fry 1 min. until heated through. Add scallions and eggs, scramble. Add salt to taste. Serve. This is wonderful for when you find yourself craving Chinese fried rice! If you should happen to have a bag of frozen peas you need to get rid of, use them in this recipe too. Add them when you add the meat. From: Stacie and Ben's favorite Paleo Recipes Post and/or read Comments Puffy Omelet ------------ 4 eggs, separated 1/4 cup water 1/8 teaspoon pepper 1 tbsp. coconut oil or pork fat Beat egg whites and water in small mixer bowl until stiff but not dry. Beat egg yolks and pepper in another bowl until very thick and lemon colored, about 5 minutes. Fold into egg whites. Heat coconut oil in 10-inch ovenproof skillet until hot enough to sizzle drop of water. Pour omelet mixture into skillet; level surface gently. Reduce heat. Cook slowly until puffy and light brown on the bottom, about 5 minutes. (Lift omelet at edge to look at color.) Cook uncovered in 325 degree oven until knife inserted in center comes out clean, 12 to 15 minutes. Tilt skillet; slip pancake turner or spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm plate. Adapted from Pam at http://www.ilovejesus.com/lot/locarb/ [now dead] Post and/or read Comments My Favorite Dinner Omelet ------------------------- 1 cup of chopped fresh spinach 4 chopped green onions 1 clove of fresh chopped garlic 1/2 cup of portabella mushrooms 3 eggs 1/4 cup V-8 juice pepper, cayenne pepper to taste Saute chopped vegetables in hot olive oil. Beat eggs, V-8 juice and seasonings in bowl. Pour eggs over sauteed vegetables and cook until firm. Flip omelet and cook other side until firm. Garnish with fresh tomato slices and serve. From Binnie Betten Post and/or read Comments Frozia ------ 6 eggs 1 bunch fresh spinach chopped (a box of frozen will do if you do not have fresh) 1/2 tsp hot pepper flakes Olive oil Salt and pepper Scramble the eggs in a bowl. Add the spinach, salt and pepper. (If using frozen spinach, defrost it first in microwave and then drain it well.) Scramble together. Heat a large non-stick skillet with about 1/2 cup olive oil. Depending on how big your non-stick skillet is depends on the amount of oil. My oil is usually 1/4" deep. When the oil is hot put the hot pepper flakes in then pour the mixture in. When it starts to cook on the bottom, flip it over. I usually break it up into about 6-7 sections and flip it. I do not like it to turn brown on the bottom so I keep flipping it around until it is cooked through. Try not to cook it until it is dry, take it out when it is medium scrambled. Let cool and eat. Adapted from: I Love to Cook: Ellie Post and/or read Comments Huevos Rancheros Salsa ---------------------- 2 pounds fresh ripe tomatoes, peeled and coarsely chopped 2 to 3 serrano or jalapeño chiles, seeded for a milder sauce, and chopped 2 garlic cloves, peeled, halved, green shoots removed 1/2 small onion, chopped 2 tablespoons oil Salt to taste 4 to 8 eggs (to taste) Chopped cilantro for garnish Place the tomatoes, chiles, garlic and onion in a blender and puree, retaining a bit of texture. Heat 1 tablespoon of the oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan. Add the puree and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan. Season to taste with salt, and remove from the heat. Keep warm while you fry the eggs. Warm four plates. Fry the eggs in a heavy skillet over medium-high heat. You won't need much oil if you have another nonstick skillet. Use the remaining tablespoon of oil if necessary. Cook them sunny side up, until the whites are solid but the yolks still runny. Season with salt and pepper, and turn off the heat. Place one or two fried eggs on each plate. Spoon the hot salsa over the whites of the eggs, leaving the yolks exposed if possible. Sprinkle with cilantro and serve. Adapted from: The New York Times: Fitness & Nutrition: Recipes For Health Post and/or read Comments Myra's Chopped Egg and Onion ---------------------------- 12 hard boiled eggs, peeled 1 small onion, diced fine 1/3 cup schmaltz White pepper to taste Chop the eggs to your own preference (I prefer pretty finely chopped eggs). Set aside. Saute the onion in the schmaltz until it starts to brown. Add the onion and schmaltz to the chopped eggs and mix well. Add pepper to taste, and chill. Makes about 4-6 servings. Note: You can spread this on celery! You can substitute a paleo oil for the schmaltz. From Betty (tguyer at Juno) Post and/or read Comments Myra's Chopped Mushrooms, Eggs and Onion ---------------------------------------- 1 medium onion, finely diced 1/4 cup schmaltz or paleo oil 10-12 medium white mushrooms, finely chopped 12 hard boiled eggs, peeled and finely chopped Freshly ground black pepper to taste Saute the onion in the schmaltz or oil until golden brown. Add the mushrooms and saute another 5 minutes or so, stirring frequently, until mushrooms are softened and turned dark. Remove from heat and let cool. Mix together with the eggs and pepper. Chill until ready to serve. Makes 6 to 8 servings. Note: I really like this as an appetizer. From Betty (tguyer at Juno) Post and/or read Comments Huevos Rancheros [Cooking Light] -------------------------------- 1 (14.5-ounce) can no-salt-added tomatoes, undrained and chopped 1 (4.5-ounce) can chopped green chiles, undrained 2 tablespoons chopped fresh cilantro 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon pepper 2 eggs 2 tablespoons chopped green onions Combine the first 7 ingredients in a large nonstick skillet; stir well, and bring to a boil. Cover, reduce the heat, and simmer the tomato mixture for 10 minutes. Break each egg into a custard cup, and slip eggs from cups into tomato mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon. Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. Sprinkle 1 tablespoon green onions over each serving. Adapted from: Cooking Light, September 1995 Post and/or read Comments Easy Kale Quiche ---------------- Equipment: glass pie pan, microwave safe bowl olive oil 1/4 cup raw sesame seeds 1 bunch dinosaur kale 3 eggs, 2 egg whites 2 cloves minced garlic 1 cup chopped onions 1/2 cup chopped Canadian bacon [not GRAP] 1 tsp stone ground mustard 1/4 tsp salt 1/4 tsp pepper Preheat oven to 375 degrees. Grease a pie pan with olive oil and then coat pan with sesame seeds, shaking and turning pan to cover totally. Set aside. Wash kale and remove tough ribs from leaves. Place kale in a microwave safe bowl and microwave on high for one minute, (The goal is to get the kale tender but still crisp. You may require more or less time depending on your microwave.) Add garlic and onion to bowl and microwave for one more minute until kale is tender. Let sit until warm, then squeeze out excess moisture and chop kale mixture. Return to bowl. Break eggs into bowl and add egg whites. (You can substitute 1 whole egg for the egg whites for a richer dish). Beat the eggs into the mixture with a fork. Add Canadian bacon, salt, pepper and mustard, mix well. Pour mixture into prepared pie pan and bake for 20-30 minutes until top looks dry and puffy. Remove and cool. By Katy. Posted to the PaleoRecipe Mailing List, Feb. 2001 Post and/or read Comments Eggs In A Nest -------------- This simple variation on baked eggs seems like something kids would get a kick out of because it looks like an egg in a nest when done. They're quick and easy to make but require 1 cup ramekins or other small oven safe dishes to bake the eggs in. For each nest: 2 green onions 1 egg olive oil or other fat to grease dish with salt and pepper 1/2 chopped tomato Preheat oven to 350. Grease dish generously, add salt and pepper to taste and set aside. Cut the whites off the green onions, set the green tops aside. Chop the whites. Saute' the green tops and chopped whites in a small amount of oil or in a non-stick pan until wilted. (Alternately, you can put the green onions in a microwave safe dish and microwave for 30 seconds or so, depending on your machine, until the onions are wilted.) Place the onions in the ramikin and make a hole in the center to form the "nest". Break egg into the hole. If desired, add a little oil on top to keep the top of the egg from drying out. Place cup in a shallow baking pan filled 1/2 inch deep with water. Bake for 15 minutes or until top of egg is opaque and firm looking. Garnish with tomato and enjoy. Variations: Place a lightly cooked slice of bacon in the bottom of the cup before filling with onion. Use other slightly cooked veggies to make the nest, such as spinach or curried onions, tomatoes and okra. By Katy. Posted to the PaleoRecipe Mailing List, Nov. 2001 Post and/or read Comments Broccoli Bacon Frittata ----------------------- Frittata are very versatile. They can be breakfast, brunch, an appetizer, a starter or the main course of any dinner. 3 eggs 2 tbsp. canned coconut milk 1 cup broccoli florets 3 scallions, sliced thin 2 strips bacon, cooked and crumbled [not GRAP] Bacon fat or oil for cooking Salt and pepper to taste Preheat oven to 450 degrees. Steam broccoli florets for approximately 3 minutes, or until just beginning to soften. Set aside. Whisk together eggs, coconut milk, salt and pepper. Add cooking oil of your choice to a small skillet over medium heat. Toss in broccoli and bacon, tossing several times to ensure even distribution. Mix in egg mixture. Add scallions, stirring once to distribute. Bake at 450 degrees for approximately 15 minutes, or until top of frittata is fluffy and center is set. Suggestions: To get a cheesy taste you could add nutritional yeast. Add chopped tomatoes to the mix. Add slices of tomatoes on top before baking. Adapted from: cbsop.com: Food is love. Hare and Enjoy Post and/or read Comments Baked Eggs in Bacon Rings ------------------------- 6 strips nitrite-free bacon or fresh pork side melted bacon fat for brushing tins 4 slices tomato, each about 1/2 inch thick 4 eggs pepper to taste chopped onions (optional) Preheat the oven to 325. Cook bacon in a skillet over medium heat until it begins to shrivel, about 3 minutes. Remove from heat. Brush 4 cups in a muffin tin or 4 small ramekins with bacon fat. Place a tomato slice in the bottom of each cup. Circle the inside of each cup with 1 1/2 strips of bacon. Break an egg into each muffin cup and season with pepper. Can add chopped onions. Fill any unused tins with water to protect them from burning. Bake in the oven for 20 minutes. To serve, loosen the edges of the eggs with spatula and transfer the eggs to plates. Serves 2. Adapted from Dr. Atkins' Quick and Easy New Diet Cookbook Post and/or read Comments Coconut Custard --------------- 1 14 oz can coconut milk 1/8 C raw honey 1/4 t nutmeg 2 eggs Combine all and pour into custard cups or a casserole baking dish (about 6" x 8" or so). Top custard with another 1/4 t nutmeg if desired. Insert custard cups or baking dish in a larger pan and fill with hot water half way up the side of your custard pan. Bake in a 325 degree oven. 30 minutes for cups, 1 hour for dish. Done when a knife comes out clean. From: Patti Vincent Post and/or read Comments Baked Huevos Rancheros [Poor Kid's] ----------------------------------- 1 15 ounce can diced tomatoes (with or without chiles) 1 or 2 eggs 1 green onion, sliced fine, white and green parts separated Salt and pepper to taste Preheat oven to 375 degrees F. Pour can of diced tomatoes into a skillet or small saucepan and bring to a simmer over medium heat. Simmer, stirring occasionally, for 15 minutes, until liquid is reduced. Add salt and pepper to taste. (Note: I added 1/4 cup water to the tomatoes before simmering to reduce and perhaps won't do this next time.) Line the bottom of an ovenproof dish with the chopped white part of the green onion. I used a 5-inch individual ramekin to bake one egg, but you could use a slightly bigger dish if baking two eggs. Once tomato is reduced, you will have about one cup of tomato goodness. If baking one egg, pour 1/2 cup reduced tomato into ramekin. If baking two eggs, use all the reduced tomato. Make one (or two) well(s) in tomato and crack egg(s) into well(s). Bake in preheated oven for 13-15 minutes, until white appears to be set. Let dish set for 5 minutes before eating. Adpated from: baketivities blog Post and/or read Comments Baked Huevos Rancheros [Mimi's] ------------------------------- 2 medium onions 3 large fresh tomatoes, chopped or 1 large can tomatoes 1 (6 oz.) can tomato paste 2 large bell peppers, chopped or a package frozen bell peppers Cumin/Rosemary to taste eggs, 12-18, as needed 1 (4 oz.) can chopped green chilies, optional 1 2 1/2 oz.) can sliced black olives, optional Preheat oven to 425 degrees F. Fry onions and peppers in a small amount of oil until onions are translucent. Add cumin and rosemary. Mash tomatoes and add to onions (with liquid), with tomato paste. Simmer 10-15 minutes. Transfer to baking dish. Break eggs on top. Bake at 425 degrees, 20-30 minutes. Adpated from: Mimi's Cyber Kitchen Post and/or read Comments Quiche Crust, or Nutty Nut Patty -------------------------------- 1 cup sunflower seeds 1 cup almonds 3 carrots 1 garlic clove 1 beet 2 celery stalks 1/2 onion 1/2 cup parsley lemon juice Soak sunflower seeds and almonds separately for eight to 12 hours and rinse. Alternate putting the sunflower seeds, almonds, carrots, garlic and beets through the food processor or blender and into a bowl. Stir the mixture adding finely diced celery, onion, bell peppers and parsley, spicing with lemon juice to taste. Form into a crust shape or patties 1/2 inch thick by two to three inches round. Warm in dehydrator at 105F until warm or a low temperature oven-200F From Susan Carmack Post and/or read Comments |
Paleo Cookbook
at Amazon.com:
