5 Egg Recipes

1. Cloud Eggs

Ingredients
for 2 servings

2 eggs
salt, to taste
pepper, to taste

Preparation

1. Preheat the oven to 230°C (450°F).
2. Separate the egg yolks from the egg whites. Save the yolks for later.
3. Place the egg whites in a large bowl. Using an electric hand whisk, whisk on a high speed until soft peaks form.
4. Fold in salt and pepper.
5. Spoon the egg whites onto a baking tray and make a well in the middle, for the yolks to go in later.
6. Bake for 8-10 minutes.
7. Drop the yolks into the whites and bake for a further 3 minutes.
8. Serve on toast or with sides of your choice.
9. Enjoy!

2. Baked Eggs Benedict Cups

Ingredients
for 6 servings

6 slices ham, canadian-style bacon
6 eggs
3 egg yolks
½ teaspoon white vinegar
½ cup butter, melted
4 tablespoons lemon juice
salt, to taste
black pepper, to taste
3 english muffins, split in halves

Preparation

1. Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
2. Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn’t touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.
3. Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
4. Remove from heat, whisk in lemon juice, salt, and pepper.
5. Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
6. Enjoy!

3. Skillet Breakfast Hash

Serves 4-6

INGREDIENTS

1 pound hash browns

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 tablespoon vegetable oil

6 eggs

⅓ cup heavy cream or whole milk

6 sliced bacon

1 cup cheddar cheese

1 tablespoon fresh chives, chopped

Serve with ketchup or hot sauce (optional)

PREPARATION

1. Preheat oven to 350˚F/175˚C.

2. In a medium bowl, season hash browns with salt, pepper, and paprika. Toss until fully incorporated.

3. In a medium skillet, cook six slices of bacon until crispy. Set bacon aside and remove excess fat from the pan.

4. Heat oil in skillet, then spread hash browns so they take the shape of the pan and form a nest.

5. Cook hash browns for roughly 7 minutes on medium so that the bottom forms a crispy crust.

6. In a medium bowl, whisk eggs, milk, chopped bacon, and cheddar cheese.

7. Pour egg mixture over hash browns and spread evenly.

8. Bake for 20 minutes, or until the surface is golden brown and eggs are cooked through.

9. Sprinkle fresh chives, slice, and serve while hot. (This dish is delicious with ketchup or hot sauce, but that’s optional.)

10. Enjoy!

4. Ham and Egg Breakfast Braid

Servings: 6 Braids

INGREDIENTS

8 eggs

1/2 cup heavy cream

Salt

Pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 sheet puff pastry

6 slices ham

6 slices cheddar cheese

1 egg, beaten (for egg wash)

INSTRUCTIONS

1. Preheat oven 375ºF.

2. Add eggs, heavy cream, salt, pepper, onion powder, and garlic powder to a bowl and whisk to combine.

3. Heat a saute pan to medium heat and spray with nonstick spray. Add the egg mixture and scramble until soft and almost fully cooked.

4. Flatten out the puff pastry and cut it into thirds, then cut in half.

5. Take one sheet of puff pastry and cut 3 strips with a paring knife, leaving about 1 inch on the end to hold it together. Braid the 3 strips gently.

6. On the second sheet of puff pastry, place ham, egg and cheese, making sure to leave some place around the edges.

7. Place the braid on the top of the cheese and egg mixture, then brush with egg wash.

8. Place braids on a lightly oil sprayed baking sheet.

9. Bake 25-30 minutes or until pastry is risen and deep golden brown.

10. Serve warm and enjoy!

5. Hash Brown Breakfast Cups

Ingredients
for 12 cups

20 oz frozen shredded hash brown, thawed
1 ¼ cups shredded cheddar cheese, shredded
1 tablespoon olive oil
12 eggs
salt, to taste
pepper, to taste

Preparation

1. In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
2. Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
3. Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
4. After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
5. Enjoy!