Celebrating Eggs! Part One

Potato Eggs Benedict

  • 4 large russet potatoes-baked and insides scooped out.
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
  • 1/3 cup chopped pancetta or ham cut into small pieces
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons nonfat plain yogurt
  • 2 teaspoons lemon juice
  • 1 teaspoon water
  • 6 large eggs
  • 4 large egg whites
  • 2 tablespoons reduced-fat cream cheese
  • 1/4 teaspoon salt
  1. Preheat oven to 425°F.
  2. Brush potato skins with 2 teaspoons oil and 2 teaspoons oregano. Place them top-side down on half of a large baking sheet. Spread pancetta or ham in an even layer on the other half. Roast until the the pancetta or ham is crispy, 12 to 14 minutes.
  3. Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth and set aside.
  4. Beat eggs and egg whites in a large bowl.
  5. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  6. Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
  7. Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
  8. To serve, divide the potatoes among 4 plates. Top each potato with equal portions scrambled egg, crispy pancetta or ham and creamy “hollandaise” sauce.
  9. Garnish with oregano sprigs, if desired.

Quirkey Quiche

  • Cooking spray
  • Olive oil
  • 1 pound sweet Italian turkey sausage links, removed from casings
  • 1 medium red onion, thinly sliced
  • 2 cups sliced mushrooms
  • 4 cups baby spinach
  • 4 eggs
  • 2 egg whites
  • 1/2 cup 1% milk
  • 1/4 teaspoon freshly ground pepper
  • 6 sheets phyllo dough, defrosted according to package directions
  • 1/4 cup whole wheat dry breadcrumbs
  • 1/4 cup shredded Swiss cheese
  1. Preheat oven to 350°F. Coat a 9-inch glass pie pan with cooking spray.
  2. Cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes.
  3. Transfer to a medium bowl lined with paper towels.
  4. Coat the pan with cooking spray, add onion and mushrooms and cook, stirring, until beginning to brown, 4 to 5 minutes.
  5. Add spinach and stir until just wilted, about 1 minute.
  6. Transfer the vegetables to the bowl with the sausage; set aside.
  7. Whisk eggs, egg whites, milk and pepper in a medium bowl.
  8. Unroll phyllo onto a clean, dry surface.
  9. Cover with a sheet of wax paper and then a damp kitchen towel.
  10. Place one sheet of dough into the prepared pie pan, brush gently with olive oil and sprinkle lightly with breadcrumbs.
  11. Repeat with the remaining phyllo, brush and sprinkling between each layer, turning each sheet at a 45° angle to cover the entire pan.
  12. Trim the phyllo edge with kitchen shears to be level with the rim of the pan.
  13. Spread the sausage mixture in an even layer on top of the phyllo.
  14. Pour in the egg mixture and top with cheese.
  15. Bake the quiche until the top is browned and the phyllo is crispy, 40 to 45 minutes. Let cool for 10 minutes before cutting into wedges.

Author: kathy

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