Oven Eggs

img_0215.jpgA truly great meal. Serve with good, thick toast, obviously the bacon, or perhaps heat up some sausage – improvise and eat! My mother likes fried bologna – whatever you like. This recipe is very forgiving and very versatile. Throw in the leftovers in your fridge – it’ll work!

1 lb. bacon or less – try to use at least 4 pieces
1 medium diced onion
1/2 diced green pepper or red pepper or a bit of both
1 med-small bunch fresh broccoli
1 heaping tsp. minced garlic
About 8 eggs – can go up to 10 or 12

Preheat your oven to 350 degrees.

Using an oven proof pan – such as a cast iron – cook the bacon till the fat has rendered and it’s crispy. Drain the bacon and either chop to use in this dish, or keep for alongside. If you don’t have enough grease in the pan to saute the veggies, then add about 2 Tbsp. butter.

Add the veggies you are using, sprinkle with salt & pepper and saute for about 5 minutes; add the garlic for 1 minute longer. Crack open the eggs over the pan and plop around in a decorative pattern, or just in a circle.

Place in the oven for about 5+ minutes – until eggs are set. Then dig in!

Microwave Scrambled Eggs

Unusual but delicious way to make breakfast. And, it frees up the stove for bacon or whatever else you’ll be serving.

8 eggs
4 oz. room temperature cream cheese
1/2 cup milk
1/3 cup grated Parmesan or Pecorino Romano cheese
1 tsp. seasoned salt
Ground black pepper to taste

Crack eggs into a medium-large sized microwaveable bowl, beat with a whisk, then add everything else and beat until as smooth as you can – don’t worry if it’s not super smooth. Place in microwave and cook for 2 minutes, stir with a wooden spoon, and keep cooking in 2 minutes intervals until desired consistency. Be careful as bowl gets hot! Serve.

Greek Eggs (Scrambled Eggs with Feta)

At least twice a month we enjoy a leisurely Sunday Brunch. These eggs are on the menu quite a bit.

8 extra large eggs
1/4 cup (approximately) milk
1/4 cup crumbled Feta (I use Basil & Tomato)
1-2 Tbsp. butter

Melt butter in a non-stick pan. Crack eggs into bowl and add milk; whisk to blend. Add Feta and stir to blend. Pour into pan and keep on medium-low heat; gently stir & fold with a wooden spoon until done.

Dutch Baby

This is a puffed-up oven pancake.  It extends and puffs high and then collapses.  Pour on maple syrup, jellies, jams etc., if you wish.

1 cup flour
1 Tbsp. sugar
1/2 tsp. kosher salt
6 extra large or 7 large eggs
1 cup whole milk
2 Tbsp. melted butter

Preheat your oven to 450 degrees and take out large ovenproof skillet (I use my cast iron skillet for this) and generously grease it.

Into a large bowl, whisk the flour, sugar and salt, add the eggs and milk and whisk until it is well blended.  Now add the butter and just whisk for about 10 seconds.

Pour the batter into the skillet and bake for 20-22 minutes; it will be puffy and golden.  Remove from oven and slice like a pie to serve.

Ricotta Waffles

What? Yup, these are a ricotta cheese based waffle and are they delicious! We sometimes have them for dinners as a nice change so I usually have to double the recipe.

4 Tbsp. butter
1 3/4 cup flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 cup ricotta cheese
2 large eggs
Pinch of cayenne pepper – optional
1 1/4 cups milk

Preheat your waffle iron per manufacturer’s instructions.

Melt the butter and set aside. In a medium bowl, whisk together the flour, powder, soda, salt & pepper to combine. In a large bowl, beat the ricotta for 1 full minute with mixer – it won’t be completely smooth. Add the eggs and beat for another full minute. When it is smooth & shiny looking, add the milk. Place the dry ingredients into the bowl with the cheese mixture and gently whisk to combine. Stir in the butter.

Prepare according to your waffle iron manufacturer’s directions.

Rice Porridge

Very comforting nursery food.  When I wanna curl up on the couch and pamper myself, this is what I eat while watching a romantic comedy or (gasp!) a horror flick!

1/2 cup long-grain white rice
1 tsp. kosher salt

Place rice in a sieve to rinse under cold water then let drain. Place the drained rice, 6 cups cold water, and the salt in a saucepan. Bring to a boil over high heat, cover partially, then turn to medium-low to simmer for about 1-1/2 hours, stirring occasionally.  It is done when it has the consistency of porridge. Place in bowls with topping of your choice (butter, ground pepper, syrup, etc.) This makes about 4 servings.

Bread Pudding

This needs to be made the night before and left to set in the fridge overnight.

1 loaf of French bread or 6 croissants
3 cups milk
6 large eggs
2 Tbsp. sugar
1 Tbsp. pure vanilla extract
1 tsp. ground cinnamon
1 Tbsp. cold butter, diced

Lightly grease a 9 x 13 baking dish.

Trim ends of bread loaf and cut diagonally into 1 inch thick slices. If using croissants, just arrange. Arrange the bread slices in a single layer in the dish, squeezing the slices to fit if that’s necessary.

In a large bowl whisk the milk, eggs, sugar, and vanilla until blended. Pour this slowly and evenly over the bread. Press down lightly with the back of a large spoon, or a spatula to make sure each piece is covered. Sprinkle the cinnamon over the top. cover with plastic wrap and place in the fridge overnight.

Next morning, take dish out of fridge and set on counter. Preheat oven to 350 degrees. Wait 30 minutes.

Uncover dish, dot it with butter and bake for 45 minutes or until set and light golden brown.

French Toast

Good old American French Toast. This makes about 8 pieces of toast. Enjoy it with your choice of toppings – we use warmed maple syrup – or we eat it plain. Goes great with hot coffee.

4 large eggs
1 1/2 cups milk
1 tsp. vanilla extract
1 Tbsp. sugar
8 pieces good sturdy white bread, or egg-type bread

In medium sized bowl, whisk the eggs, milk, vanilla and sugar. Pour this into a pan with sides, such as a 9 x 13 x 2 pan. Place 2 or 3 pieces of bread in this mixture in pan and let sit for 2 minutes on each side.

Meanwhile, in a large nonstick frying pan, melt 2 tablespoons butter over medium heat. When the foam subsides, add the bread slices in a single layer and cook until golden brown, about 4 minutes, then turn and cook the other side about 3-4 minutes more. Repeat with remaining bread.


Not just a retro thing. Best eaten the same day it’s made.

1 pre-baked pie shell (homemade or store-bought)

4 slices bacon, cooked & crumbled
3 extra large eggs
1 cup half-n-half
1/2 grated Pecorino Romano or Parmesan cheese
1/2 tsp. kosher salt
1/4 – 1/2 tsp. black pepper, to taste
Pinch of nutmeg

Pre-bake the pie shell at 350 degrees, take out of oven, then turn up oven to 375 degrees.

While the shell is baking, in a large bowl whisk the eggs, half-n-half, cheese, salt, pepper & nutmeg. Scatter the bacon on the bottom of the shell and gently pour the egg mixture into the shell. Bake for about 30 minutes. Let cool for 30 minutes.

Scrambled Eggs With Croutons

This is an old German recipe that is sure to please every ethnicity.

2 Tbsp. butter
1 small onion, diced
1 cup cubed bread or large-sized seasoned croutons
4 extra large eggs
2 Tbsp. milk
1/2 tsp. kosher salt
1/2 tsp. white pepper
1 Tbsp. minced chives – optional

Melt the butter in a skillet over med heat. Saute the onion and the bread or croutons for about 8 minutes. During this time, in a bowl, whisk the eggs with the milk and salt & pepper.

Pour the eggs into the skillet and stir and scramble them, mixing in the onions and bread, until the eggs are done the way you like them. Serve with chives on top.