Eggs, Eggs and More Eggs

You can tell it is spring from the amount of eggs my hens are now laying. Even the semi-retired hens all seemed to be laying this week. That means that I need to think of ways to use them without wasting too many eggs. Eggs are a great source of protein and even if you do not think of them as a dinner or supper meal their is nothing wrong with having them later in the day. So here are some interesting and some common egg recipes.

Ranchero Omelet

1/2 cup refried beans
1/4 cup salsa, divided
2 eggs
2 tablespoons water
2 tablespoons shredded cheddar cheese

In small saucepan over low heat, stir together beans and 2 tablespoons of the salsa. Heat and stir thoroughly. In small bowl, beat together eggs and water. Coat a 7 to 10-inch skillet with cooking spray. Heat over medium-high heat. Pour in egg mixture. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface. Cook until tip is thickened and no visible liquid egg remains. Spread hot bean mixture done center of omelet. Sprinkle with cheese. With pancake turner, fold sides of omelet over beans and cheese. Slide onto plate


Low-Fat Baked Eggs in Bread Bowls

6 Kaiser rolls, uncut
3 tablespoons Dijon mustard
3 tablespoons reduced-fat mayonnaise
2 cups shredded carrots
6 eggs
6 tablespoons shredded, part-skim, mozzarella cheese

Slice tops off rolls about 3/4 inch from top. With fork, scrape out insides of bottoms of rolls, leaving 1/2 inch wall all around. Set rolls aside.In medium bowl, stir together mustard and mayonnaise until 6 Kaiser rolls, uncut3 tablespoons Dijon mustard3 tablespoons reduced-fat mayonnaise2 cups shredded carrots6 eggs6 tablespoons shredded, part-skim, mozzarella cheese Slice tops off rolls about 3/4 inch from top. With fork, scrape out insides of bottoms of rolls, leaving 1/2 inch wall all around. Set rolls aside.In medium bowl, stir together mustard and mayonnaise until well blended. Stir in carrots until evenly coated with mustard mixture. Spoon 1/3 cup of the carrot mixture over bottom and up sides of each roll to form a nest. Place rolls and tops, cut side up, on baking sheet. Break and slip an egg into each carrot nest. Sprinkle 1 tablespoon cheese over each egg. Bake in preheated 325 F oven until whites are completely set and yolks begin to thicken but are not hard, about 30 to 35 minutes.

6 servings

Country Skillet Breakfast

Ingredients: 6 strips bacon 6 cups frozen hash brown potatoes with peppers 3 Tablespoons chopped onion 1 teaspoon salt 1/4 teaspoon pepper 6 eggs 1/2 cup shredded cheddar cheese Cook bacon; crumble and set aside. Put potatoes, onion, salt, and pepper in a large skillet in a small amount of bacon drippings. Cook and stir until potatoes are brown and tender, about 15 minutes. Make 6 wells in potatoes and break 1 egg into each well. Cover and cook on low heat for about 8 to 10 minutes until eggs are set. Note: Eggs can also be scrambled and poured over potato mixture. Cook over low heat until eggs are set but not dry. Sprinkle with cheese and bacon.Serves: 6 (6 to 8 if eggs are scrambled).·

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Corned Beef Hash with Eggs

An attractive and tasty brunch dish.

INGREDIENTS:
· 1/4 cup minced onions
· 1/2 cup chopped green bell pepper
· 2 tablespoons butter
· 4 to 5 cups cooked chopped corned beef
· 4 cups diced cooked potatoes
· 1/2 teaspoon pepper
· 12 eggs
· salt and pepper to taste

PREPARATION:
Sauté onion and green pepper in butter until tender. Mix with corned beef, potatoes and pepper. Mash together until well mixed. Flatten out between 2 pieces of waxed paper to about 1-inch thick. Cut into 12 large circles.
In a hot skillet, brown circles on both sides. Top each circle with a poached egg and sprinkle with salt and pepper. Corned beef hash circles can be formed ahead of time and refrigerated until ready to cook.