Baked Eggs with Rainbow Chard

Baked Eggs with Rainbow Chard

1 bunch rainbow chard or any other in-season greens, thinly sliced
Butter to grease ramekins
¾ cup grated parmesan cheese
2 tsps olive oil
1 small green onion, tomato, or pepper, diced
2 garlic cloves, sliced thin
Salt and Pepper to taste
4 large eggs

Preheat oven to 350.  Generously butter 4 6oz ramekins. Heat oil in large skillet over medium heat, add garlic, and stir constantly for 1 minute. Stir in chard, cover and cook for 8-10 minutes, stirring a few times and adding a little water if skillet gets dry. Remove from heat and drain excess liquid. Stir in ½ cup parmesan and ½ of the green onion, tomato, and/or pepper. Divide mixture evenly between ramekins, break an egg into each ramekin and sprinkle with remaining cheese and veggies. Generously sprinkle with salt and pepper, place ramekins on a cookie sheet and bake until egg whites are almost completely set, about 15-20 minutes.

Baked Eggs with Rainbow Chard​​​​​​​

Baked Eggs with Rainbow Chard

1 bunch rainbow chard or any other in-season greens, thinly sliced
Butter to grease ramekins
¾ cup grated parmesan cheese
2 tsps olive oil
1 small green onion, tomato, or pepper, diced
2 garlic cloves, sliced thin
Salt and Pepper to taste
4 large eggs

Preheat oven to 350.  Generously butter 4 6oz ramekins. Heat oil in large skillet over medium heat, add garlic, and stir constantly for 1 minute. Stir in chard, cover and cook for 8-10 minutes, stirring a few times and adding a little water if skillet gets dry. Remove from heat and drain excess liquid. Stir in ½ cup parmesan and ½ of the green onion, tomato, and/or pepper. Divide mixture evenly between ramekins, break an egg into each ramekin and sprinkle with remaining cheese and veggies. Generously sprinkle with salt and pepper, place ramekins on a cookie sheet and bake until egg whites are almost completely set, about 15-20 minutes.

Asian Noodle Soup with Bok Choy and Poached Egg

Asian Noodle Soup with Bok Choy and Poached Egg

5 cups chicken broth
2 whole star anise
1 stick whole cinnamon
2 eggs
14 oz package Asian noodles such as soba, udon, or raman
6 large bok choy leaves, sliced into ribbons
2 green onions, thin sliced
3-4 Tbl soy sauce

Bring chicken broth to a simmer in a medium saucepan, add anise and cinnamon, simmer for 10 minutes, and discard spices. Crack eggs into separate small bowls and then slip the eggs into the simmering broth one at a time. Let eggs simmer for 2 minutes, add noodles and bok choy to broth by gently submerging into broth careful to not break eggs. Cook for 2-4 minutes or until noodles are desired doneness. Turn off heat and gently stir in green onions and soy sauce. Divide between two bowls and serve immediately.

Cauliflower and Goat Cheese Omelet

CAULIFLOWER AND GOAT CHEESE OMELET
5 large eggs
2 tablespoons olive oil
1/2 medium head cauliflower, cut into small florets (3 cups)
1 garlic clove, minced
1/2 cup crumbled goat cheese or feta
1/4 cup flat-leaf parsley leaves

Beat eggs with ¼ teaspoon salt. Heat oil in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium, and then add garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes. Slide out onto a large plate. Put skillet over omelet and, using potholders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes. Slide out onto plate and sprinkle with feta and parsley.

Zucchini and Eggs

Zucchini and Eggs

2 tsps olive oil
2 eggs, beaten
1 medium zucchini, sliced
salt and pepper

Heat small skillet over medium heat. Add salt and pepper to beaten eggs. Add oil to skillet along with zucchini and a sprinkle of salt and pepper. Cook zucchini until tender stirring occasionally. Spread zucchini in a single layer in skillet and gently pour egg over zucchini. Cook until egg is firm.