Eggs - I love 'em. It's pretty much as simple as that.
Here are my 3 favorite things I have learned to do with them in the past year.
Egg cups - if you have a lot of company you have to feed, talk about an easy way to fix eggs for them!
1) Heat oven to 375 degrees
2) Line each cup of a muffin tin with a piece of thinly sliced ham - I just use Budig ham - it's cheap. We tried this with turkey as well, but turkey doesn't have enough flavor. I like the saltiness of the ham.
3) Crack an egg in each cup. Yup, it's as simple as that.
4) Sprinkle with salt, pepper, cheese (I like cheddar, but parmesan is nice too). Green onions add a nice touch if you like them.
5) Bake for appr. 12 minutes. It all kinda depends on how runny you like your eggs. I just do a jiggle test to check for doneness.
Freezer breakfast sandwiches - I love me some McDonalds egg sandwiches, but I have neither the desire to get up early enough to go get one nor the finances.This a great solution.
1) Heat oven to 375 degrees
2) Crack an egg in each cup of a muffin tin. If you would like, use Egg Beaters (3 Tbls.) or just the egg whites. Sprinkle with salt and pepper.
3) Bake for 12-15 minutes. You want the yolks to be fully cooked.
4) Once cooled, slice each cooked egg horizonally (as to flaten them out).
5) On whichever bread you choose (I use whole wheat sandwhich thins), layer thinly sliced cheese (I like the ultra thin cheddar), thinly sliced deli ham (again, the cheap Budig stuff), and the egg.
6) Eat it or freeze it. If freezing, I wrap the sandwiches in wax paper first, then put them in freezer bags.
7) When thawing, Remove from freezer bag, but leave in wax paper. You can take it out of wax paper if you like and put on a plate, but since I did this at work, I didn't have a plate.
8) Cook in the microwave for about 2 minutes. I usually added a little dijon mustard, and there you go!
Egg salad sandwiches - This is possibly my favorite application!
First, I have discovered that I LOVE hard-boiling eggs in the oven. I guess that would make them hard-ovened, not hard-boiled right?
Here's the process:
1) Heat oven to 325 degrees
2) Place eggs in your good ole' trusty muffin pan
3) Bake for 25 minutes
4) Make sure you save the carton, so you have a place to store your cooked eggs.
5) Refridgerate until ready to use. They will last about a week in the fridge.
That's it! I haven't cracked an egg yet, like I used to do all the time when I boiled them.
Now to make the egg salad.
1) Shell two of the cooked eggs from above.
2) In a bowl, mix together - it pretty much looks like the stuffing for deviled eggs.
*1.5 Tbls. fat-free (or low-fat) mayo
*1.5 Tbls. dijon mustard (I LOVE French's Dijon with Chardonnay)
*Chopped pickles (optional)
*Turkey bacon bits (optional, but I love bacon, who doesn't?)
3) Add the two shelled eggs. Yeah, you can chop them up, but I just mash them around in the bowl with the mayo mixture. I like bigger chunks of the egg in my egg salad.
4) Spread on your choice of bread - I like whole wheat sandwich thins.
Yup, I love eggs.
