Posted April 25, 2010
It’s OK to get “egg-cited” about eggs again.
Although a recent Egg Nutrition Center survey shows one out of four adults avoids eating eggs because they’re worried about cholesterol, the egg’s reputation has undergone rehab in recent years.
Research published in the Medical Science Monitor shows one or more eggs a day did not increase risk of stroke or heart disease. In fact, the nutrient-dense egg is an eye-opener, providing energy and essential nutrients, protein and riboflavin in a 70-calorie package. The yolk contains monosaturated and polyunsaturated fats.
Make eggs the star of your breakfast with one of these recipes from the American Egg Board. Or indulge in the latest trend of cracking an egg in the center of a pizza. This version from the Associated Press includes rainbow chard, onions, garlic, proscuitto, fresh goat cheese and an egg. Wait until the pizza is partially cooked before adding the egg. You don’t want the egg to cook through and lose the effect of a creamy, runny yolk.
Fast Mexican Egg & Potato Breakfast Skillet Prep time: 10 minutes Cook time: 15 minutes Makes: 4 servings 1 tablespoons olive oil 2 cups frozen potatoes O’Brien 4 eggs 1/4 cup milk OR water 1/4 teaspoon salt Pepper 1/2 cup shredded Mexican cheese blend (2 ounces) 1/4 cup salsa 1/4 cup crumbled tortilla chips 1 tablespoon chopped fresh cilantro, optional Heat oil in large nonstick skillet over medium-high heat until hot. Add potatoes; cook, covered, stirring occasionally, until golden, about 8 minutes. Meanwhile beat eggs, milk, salt and pepper in bowl until blended. Reduce heat to medium. Pour eggs over potatoes in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Sprinkle with cheese. Remove from heat; cover pan. Let stand until cheese is melted. Top with salsa, chips and cilantro, if desired.
Mini Orange-Maple French Toast Breakfast Casseroles Prep time: 20 minutes Cook time: 30 minutes Makes: 4 servings 4 ounces mascarpone cheese OR cream cheese, room temperature 4 eggs 2/3 cup milk 1/3 cup orange juice 1/4 cup maple-flavored pancake syrup 1/2 teaspoon freshly grated orange peel 3 cups bread cubes (1 inch) (about 4 slices) Heat oven to 350 F. Whisk cheese in medium bowl until smooth. Add eggs, 1 at a time, whisking after each addition until smooth. Stir in milk, orange juice, syrup and orange peel until smooth and blended.
Divide bread among four greased 10-ounce ramekins or custard cups. Slowly pour a generous 1/2 cup egg mixture over bread in each cup; press bread into egg mixture. Place cups in baking pan.
Bake in center of 350 F oven until custards are puffed and knife inserted near centers comes out clean, about 30 minutes. Sprinkle with powdered sugar and serve with extra pancake syrup.
Make ahead: Casseroles can be assembled the night before and refrigerated, covered. Increase baking time slightly.
Pizza with Rainbow Chard, Goat Cheese and Egg Start to finish: 30 minutes Servings: 4 1 tablespoon olive oil 1 bunch rainbow chard, chopped 1 medium yellow onion, diced 1/4 teaspoon red pepper flakes 2 cloves garlic, minced 20-ounce ball prepared pizza dough, room temperature 4 ounces (about 8 slices) prosciutto, finely chopped 8-ounce log chevre (fresh goat cheese) 4 large eggs Heat oven to 400 F. Lightly spritz 2 baking sheets with cooking spray. In a large skillet over medium-high, heat oil. Add chard, onion, red pepper flakes and garlic. Saute until chard is wilted, about 8 minutes. Set aside.
Divide dough into 4 pieces. On a lightly floured surface, roll each out to the size of a dinner plate. Place 2 rounds on each baking sheet. Divide greens among dough rounds, spreading them evenly. Top chard with prosciutto, then crumble goat cheese over each pizza. Bake for 12 minutes, or until crust is lightly puffed, but not browned. Crack an egg into the center of each pizza, then bake for another 12 minutes, or until whites are cooked but the yolks are still runny.
Date: April 25, 2010
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