Baked Eggs in Bacon Rings
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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:
Coconut Custard
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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
Myra's Chopped Egg and Onion
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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 vegetable oil for
the schmaltz.
From Betty
Myra's Chopped Mushrooms, Eggs and Onion
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1 medium onion, finely diced
1/4 cup schmaltz or vegetable 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
Puffy Omelet
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4 eggs, separated
1/4 cup water
1/8 teaspoon pepper
1 tbsp. butter
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 butter 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.
From Pam at http://www.ilovejesus.com/lot/locarb/
Cherokee Green Onions and Eggs
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-3 Tbsp bacon 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 bacon 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.
My Favorite Dinner Omelet
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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
Quiche Crust, or Nutty Nut Patty
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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