Recipes

Egg Omelet Sandwich with Grilled Bread

Cathy Horst


Gather the ingredients for your omelet. You will need a large or jumbo egg, butter, salt and whatever else you desire such as cheese, chopped onion, and cut up precooked chicken. Left over meats and veggies from other meals are great for omelets. It will give your omelets lots of variety. Do not use any pork, unless if you want to feel grumpy for the next five or six days.


Beat the egg with a fork.


Put a teaspoon or two of butter into a small skillet. Pour your egg into the skillet.


Add chopped onions, leftover pieces of chicken breast, cheese, etc.


When the omelet is cooked enough to flip, carefully flip with a spatula to brown the underside a bit.


Butter two pieces of bread. When the omelet is cooked through, remove it from the skillet and place the bread in the skillet butter side down. Grill it until it’s brown.  Make into a sandwich, adding tomato slices and mayonnaise. For an eat-as-you-drive breakfast, slide the sandwich into a sandwich bag to contain the crumbs and any drips. Enjoy your gourmet quick and easy breakfast!

 

Fried Egg with Salsa and Cheese


Fry your egg in a small amount of butter in your pan. As soon as you can, flip the egg and top with salsa and cheese.


Cover with a lid until the egg is cooked and the cheese is melted.


This is delicious with toast or grits.

 

Flipped Omelet

8 eggs
1 Tbsp mustard
1/4 tsp. salt

Toppings such as cheese, leftover meat, chopped onion and bell pepper, shredded zucchini, mushrooms, avocado slices, etc.

Beat the eggs, mustard and salt together. In a medium-sized skillet on medium heat, melt 2 tsp. butter. Add 1/4 of the eggs. Immediately add desired toppings. When the underside is deliciously browned, flip the omelet. It will immediately puff. Finish cooking to your liking. Repeat with remaining eggs. Makes 4 servings. Keep your eyes on these eggs. They cook quickly.

 

Egg Burritos


We discovered a wonderful breakfast food to stock up in the freezer – egg burritos. I had decided to make up a bunch of meat and bean burritos and then decided to try some egg burritos. I wasn’t sure how well the scrambled eggs in the burrito would freeze. Would they be good or would they be rubbery or watery? I’m pleased to tell you that they were wonderful. Since I didn’t want to store them in aluminum foil, we wrapped them singly in plastic wrap and then froze them. After they were frozen, we grouped the burritos in gallon Ziploc bags and put them back into the freezer.

Frozen Egg Burritos

Flour Tortillas
Eggs, scrambled
Sausage, fried (or whatever meat you want)
Onion, sauteed
Cheese, grated
Sour cream
Salsa
Mayonnaise

Assemble the burritos, putting on whatever condiments you desire. Some other goodies would be olives, avocado slices, pickled banana pepper slices, ketchup, etc. Close the burritos with a toothpick and wrap in plastic to freeze. To warm, take the plastic off the burritos, place them in a covered pan and heat in a 350 degree oven till they’re hot. If you’ll be eating them on the run, you can wrap them in foil and heat them. I also like to thaw them overnight so they don’t take as long to bake. Delicious!

If you know of something to wrap the burritos in other than foil to heat them to go, I’d love to hear from you. I like to use as little foil as possible because of aluminum’s implication in Alzheimer’s.

UPDATE: I received several replies suggesting I use parchment paper. Thank you!

 

How to Make Great Tasting Stuffed Eggs

Cathy Horst

Have you ever noticed how popular stuffed eggs are at picnics? It seems they are often all eaten. They are a wonderful way to eat eggs.

For the best tasting stuffed eggs you need to begin with eggs that have been raised right; eggs that taste wonderful because of the wonderful grass and nutritious feed the hens ate. Of course, fresh eggs are the best. But you may have noticed that fresh eggs don’t typically peel well. There is an easy remedy for this. If the eggs are less than 2 weeks old, bring the water in your kettle to a boil before you put the eggs into the kettle. When the water is boiling, add the eggs with a slotted spoon into the cooking pot and bring the water to a boil again. Then immediately turn the burner down as low as possible and cook the eggs for 10 minutes. As soon as your 10 minute timer goes off, let the coldest tap water run into the kettle until the eggs are cooled. If you don’t want the water to run that long, run the water for a little and then add ice to cool down the eggs quickly. This also helps to avoid making the eggs in which the outside of the yolks turn gray. There is nothing wrong with an egg like that, but it doesn’t look as appetizing.

When the eggs are cooled, peel them and cut each egg in half lengthwise. Carefully pop the yolks into a pie plate or other flat dish. Use a potato masher or fork to mash the yolks.

Now for the great taste I’m going to give some general instructions rather than exact measurements. It is the cook’s prerogative to taste the food to make sure it is just how you want it.

Add some mayonnaise and a little mustard; enough to make the mashed yolks creamy instead of dry. Add a little onion powder or maybe a little minced onion. Sprinkle on a little salt if it needs it. Stuffed eggs are also wonderful with a little dill weed in the yolks or some curry powder. Be creative and add whatever spices you think you’d like. Just remember that you can always add more, but you can’t take out spices so start with a little.

I like plenty of yolk mixture in my stuffed eggs so I always get rid of a few misshapen egg whites. Fill the egg whites with the yolk mixture so that it is mounded a little over the egg white shell and so that you can’t tell which end of the egg white the yolk was. When the eggs are all stuffed, you can sprinkle some dill or paprika or some other spice on top of the eggs if you so desire.

Happy Egging!

 

Baked Stuffed Eggs

10 hard-cooked eggs
3 tablespoons sour cream
2 teaspoons mustard
4 tablespoons mayonnaise
1/2 teaspoon salt

Sauce:

1/2 cup chopped onion
6 tablespoons butter
1/3 cup flour
2 cups milk
2 teaspoons Worcestershire sauce
Salt to taste
1 cup sour cream
1/2 cup shredded cheddar cheese
Paprika

Slice eggs in half lengthwise. Remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard, mayonnaise and salt. Mix well. Fill the egg whites and set aside. In a saucepan over medium heat, saute onion in butter until tender. Stir in flour. Whisk in milk. Add Worcestershire sauce and salt. Heat until thick and bubbly, stirring constantly. Add sour cream and mix well. Pour half of the sauce into an 11″ X 8″ baking pan. Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. (If you want to bake these eggs upon preparing them, reduce the oven time to 20 minutes.)

 

Broth Poached Eggs

Cathy Horst

In our family we eat lots of eggs for breakfast. Broth poached eggs are a favorite of ours.

Pour chicken or beef broth into a kettle or skillet to a one inch depth. Bring to a boil. Crack each egg gently into the broth. Simmer till they are the done to your preference.


Broth poached eggs have rich flavor.


Eggs poached in chicken broth. Our pasture-raised eggs can be dropped
into boiling water or broth without them breaking apart.

 

Brunch Casserole

2 1/2 bread cubes
1 lb. meat, cooked
2 1/2 c. cheese
6 jumbo eggs or 8 large
1 tsp mustard
1/2 tsp. salt
3 c. milk
Spread bread cubes in bottom of 9X13 pan. Top with meat. Add cheese. In a separate bowl, beat eggs with mustard and salt. Add milk and beat. Pour over bread, meat and cheese. Bake at 350 degrees for 1 hour. (This can be prepared the evening before and baked in the morning.)

 

Egg in a Nest

Butter both sides of a piece of bread. Cut a round hole out of the middle. Put in skillet on medium heat. Put a little butter in the hole and then an egg. Fry till browned. Flip and fry other side. Use fried bread hole to dip into egg yolk.

Baked Stuffed Eggs

Cathy Horst

Eggs:
10 to 12 hard-cooked eggs
3 to 4 Tbsp. sour cream
2 tsp. mustard
1/2 tsp. salt

Sauce:
1/2 c. chopped onion
0.2 Tbsp. butter
1 can cream of mushroom soup or your own white sauce (see above—Crockpot Chicken and Potatoes)
1 c. sour cream
1/2 c. shredded cheddar cheese
1/2 tsp. paprika
Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Fill the egg whites; set aside. In a sauce pan, saute onions and mushrooms in butter until tender. Mix in flour. Slowly add milk. Add salt and Worcestershire sauce. Heat till thickened. Add sour cream. Mix well. Pour half into an ungreased 11x7x2 baking pan. Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Bake, uncovered, at 350 degrees for 20-30 minutes or until heated through. 6-8 servings.

Super Easy Gourmet Scrambled Eggs


Scrambled eggs with leftovers of corn and peppers stirred in. Other variations
are potatoes, sliced squash, or other vegetables. For a little extra pizzazz, beat a little mustard into the eggs before you cook them.

Custard Pie

Cathy Horst

 

1 9-inch pie crust (see below)
3 eggs
1 c. sugar
2 Tbsp brown sugar
1/8 tsp. salt
3 c. milk or enough to fill pie pan
Beat eggs till foamy. Add sugar and salt. Stir in milk. (If you heat the milk till it’s good and warm, the pie won’t take as long to bake.) Pour into pie crust.
Bake at 425 degrees till it begins to brown on top. Reduce heat to 250 degrees and bake till barely set. (Till it jiggles like jello in the middle instead of sloshes like liquid.)
I’m not crazy about custard pie, except this one. The delicately flavored custard is silky and delectable. It’s a family favorite.

Push Pastry

1 1/2 c. flour
1/2 tsp. salt
1/2 c. butter, melted
3 Tbsp. milk
In a 9-inch pie pan mix together flour and salt. Stir together butter and milk until well mixed. Pour over flour mixture. With your fingers, mix together, handling gently. Shape into a round disc. Press into pie pan.

This is a buttery, flaky, never fail pie crust.

 

Quick and Easy Pizza

Cathy Horst

If you want pizza, but don’t have the time or desire to put together a yeast dough crust, here’s a recipe you can try. My family loves pizza, but they don’t think they get it often enough (especially my husband 🙂 ). So not long ago I began using this recipe. It was an instant hit and it is quicker and easier to make.

Crazy Crust Pizza

1 cup flour
1 tsp. salt
1 tsp. ground oregano
1/8 tsp. black pepper

Combine in bowl.

2 eggs, beaten
2/3 cups milk

Combine and stir into flour mixture. Pour batter into greased pizza pan.

1/3 cup chopped onions
Mushrooms if desired

Sprinkle over dough. Bake at 375 degrees for 20 minutes. Remove from oven and spread on meat, pizza sauce and toppings below:

1 lb. hamburger

Brown and drain. To have a sausage flavor, add Wright’s hickory smoke or 1 tsp. ground sage to the meat. You can also use chicken or lamb, cut up.

1 cup pizza sauce
3/4 tsp. basil
1/4 tsp garlic powder
1 1/2 cups grated mozzarella or cheddar cheese

After putting toppings on pizza, return to oven 5 more minutes or until cheese melts.

 

See more recipes in the Newsletter Archives.