The Perfect Omelette by Jamie Oliver

Top Chef Evan Funke's Green Eggs and Ham

Dr. Seuss meets prosciutto and pesto with this eight-minute

recipe from chef Evan Funke of Santa Monica's Rustic Canyon.

Recipe found on esquire.com

Ingredients

• 2 thin slices of prosciutto
• 1 english muffin
• 2 tbsp unsalted butter
• 2 eggs
• Sea salt and black pepper to taste
• Pesto

Instructions

With this recipe, you don't have to think too much. If I don't have prosciutto, I use Black Forest ham. No English muffins? Sourdough toast. Split and toast an English muffin and top each half with a thin slice of Parma prosciutto. In a small nonstick skillet over low heat, melt the butter; it should not froth. Crack the eggs into the pan — they shouldn't crackle or spit on contact; that would mean your heat is way too high — and cook over low heat until the whites are settled but yolks are still runny, three to four minutes. Once the whites look soft and white, gently spoon the melted butter in the pan over the yolks until hot, about one minute. This will help cook the eggs from top to bottom and keep the yolk silky but warm. Season with sea salt and black pepper, and transfer eggs to prepared English muffin. Spoon a nice smooth pesto over the eggs. Not the chunky, jarred pesto — the smoother stuff from the refrigerator or freezer case. It's better. Serves one.

Total time to prepare: 8 minutes

Bacon and Egg Soup

Photograph by Antonis Achilleos

Found on Foodnetwork.com

Ingredients

• 1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
• 4 slices rustic Italian bread, cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 cloves garlic, smashed
• 3 cups low-sodium chicken broth
• 1 1/4 cups grated parmesan cheese, plus 1 small piece rind
• 4 tablespoons torn fresh parsley
• 4 large eggs

Directions

Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.

Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.

Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.

Per serving: Calories 555; Fat 40 g (Saturated 15 g); Cholesterol 275 mg; Sodium 1,374 mg; Carbohydrate 12 g; Fiber 1 g; Protein 29 g

Salat Iz Yaits or Russian Egg Salad

Found at RusCuisine.com

Ingredients:

Servings:

4 4

4-6

Units: US | Metric

• 1/2 cup mayonnaise
• 6 eggs , hardboiled & chopped
• 1 garlic clove , minced
• 1/3 cup sour cream or 1/3 cup plain yogurt
• 1/4 teaspoon salt
• 1 tablespoon pimiento , chopped
• 2 tablespoons green onions , tops only (green part)
• 1/4 teaspoon mustard

Directions:

1. 1
   Stir the sour cream or yogurt, mayonnaise, salt, & garlic together.
2. 2
   Add the egg then the other ingredients, except for pimientos, and stir well until all combined.
3. 3
   Garnish with the pimiento and serve on bread or crackers.

Egg Wrapped Hamburger

Original article found on Seriouseats.com

You can't make a Ramly Burger without breaking some eggs.

There's an undeniable sense of theater that goes into making a Ramly Burger. The flipping, cracking, folding, and squeezing it takes to make one creates a sense of anticipation unmatched by any street burger I've eaten. But is it worth it? Many Malaysians certainly think so. Since the Ramly Burger was created in 1979 by Ramly Monkin, the family business has grown to supply thousands of street vendors, earning the "Ramly Special" an untouchable place as Malaysia's favorite burger. Part of this popularity may be because Ramly likes to do things a little differently.



[Tip: Burger purists may wish to "x" away now.]


1. The Meat



If you're the type of person who agonizes over which handmade chuck/brisket blend makes the most satisfying burger, then the Ramly Special isn't for you. Ramly burger patties all come from the same meat processing factory on the outskirts of Kuala Lumpur. Although meat quality has improved in recent years, the burgers were once famously banned in Singapore due to concerns over the low quality beef.

2. The Eggy Envelope



Part of the Ramly's appeal is down to its unique cooking method. Towards the end of cooking, an egg is cracked onto the center of the hotplate and spread out. The burger is then placed onto the egg and the edges are folded over to make a thin covering around the entire burger. This creates a sealed pocket that contains and restricts toppings and burger juice run-off.


3. The Condiments


The Ramly burger boasts a unique set of toppings and condiments. Ingredients vary between vendors, but a few are common to most. A healthy dollop of margarine is usually placed directly onto the patty itself, along with Worcester sauce (always Lea and Perrins) and a few shakes of Maggi seasoning. After the egg has been folded, cheese, lettuce, and ketchup are added.


The Verdict?



Although by no means the best burger I've eaten, the Ramly Special won me over with its unique taste and cult personality. The meat isn't great, but there are plenty of other things going on to attract your attention. The strong flavors of the Worcester sauce, margarine and Maggi seasoning assert themselves individually, but also blend with the egg to make an addictive combination. Meanwhile, the shredded lettuce, melted cheese and sweet ketchup provide enough traditional burger comfort to make sure the Ramly stays true to its roots. The result is a burger high on taste and brimming with Malaysian charm.

Egg Cup Soldiers

The Soldiers Egg Cup allows you to stage a tabletop war for

unfertilized chicken ova. Perfect with Toasty Soldiers, natch.

Scrambled Eggs With Creamed Corn

Found this on http://thestonesoup.com

If you’re not into corn, you could always serve the eggs without or take it to a new level with some crab meat or cooked prawns.

The best thing about scrambled eggs is that you can cook for as few or as many people as you like and they’ll be fine.

Apart from adding some lovely creamy cheesiness, the ricotta makes a massive difference to the texture of your eggs. So even if you overcook them a little they’ll still be moist and soft.

Tets also uses cream in his eggs which does add to the richness. And he uses a combination of butter and olive oil in the pan at the beginning. My version is a bit more simple and waistline-friendly but no less delicious.

2T Butter

4 Free Range Eggs (regular eggs are fine)

4T canned creamed corn - lightly wisked with a fork

Large handful of grated parmesan cheese

4T Ricotta Cheese

Melt butter in a small saucepan over a medium heat.

Add eggs, corn and parmesan and cook stirring almost constantly until the eggs are clumpy and still a bit fluid or until cooked to your liking.

Stir through ricotta and serve with toast and a green salad.

Egg Nests

Found on Simplyrecipes.com

A fairly simple and intriguing recipe for "egg nest" or "nid d'oeuf". Unlike most egg nest recipes with which you may be familiar, the ones with the egg filling the hole in a slice of bread, this recipe doesn't use bread, but has you separate the egg, whip up the egg white, form a nest with the whipped egg white, and bake it with the yolk in the middle. Oh yes, and some grated Gruyere cheese is folded into the whipped egg whites. More cheesy structure for the nest.

3 ingredients—egg, salt, and Gruyere. The hardest part is whipping the egg white. And the result? We loved it. Now we only tried it with Gruyere, but I suspect that it would be just as good with freshly grated Parmesan.

Egg Nests Recipe

• Prep time: 10 minutes
• Cook time: 10 minutes

INGREDIENTS

• 2 eggs
• 1/4 teaspoon Kosher salt
• 1/4 cup grated Gruyere cheese

METHOD

1 Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.

2 Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.

3 Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add a quarter teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.

4 Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

5 Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.

6 Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes.

Serve immediately.

Yield: Serves 2.

Herb Cream Cheese Scrambled Eggs

Herb Cream Cheese Scrambled Eggs

As far as cream cheese goes - we used Organic Valley cream cheese, but Lynn also mentioned Nancy's cream cheese is cultured, nice, and spreadable.

Also, feel free to play around with the herbs you use. Mainly, just keep in mind that you want tons of herbs and green onions in the cream cheese. Think herbs with cream cheese rather than cream cheese with herbs.

8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper
1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving

Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.

Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.

Serves 2, feel free to scale up with more eggs if you have more people to feed.

Prep time: 5 min - Cook time: 5 min

Pesto, Bacon and Egg Breakfast Tart

Recipe found on Domesticfits.com

Pesto Breakfast Tart

1 sheet puff pastry, thawed

3 strips of bacon

2 tbs butter

2 tsp pesto

1 roasted red pepper, chopped (jarred is fine)

3 asparagus spears

4 basil leaves, chopped

4 eggs

1/2 tsp salt

1/2 tsp pepper

Preheat oven to 350.

Place the puff pastry on a sheet of parchment paper and roll with a rolling pin in each direction a few times to make the pastry thinner, wider, and longer. Transfer the pastry, and the parchment paper to a baking sheet. poke several dozen holes in the puff pastry to avoid large air pockets from forming.

Bake at 350 for 15 minutes or until a light golden brown.

Allow to cool a bit.

While the pastry is baking, cook the bacon in a skillet until mostly cooked, but not crispy. Chop into pieces. (Don’t forget to save your bacon grease so you can make my Bacon Fat Tortillas)

In a microwave safe bowl, add the butter and pesto. Microwave for 20 seconds, stir and repeat until melted. Brush all over the pastry with a pastry brush.

Top with chopped basil, chopped bacon and chopped red pepper.

Place the asparagus flat on a cutting board, hold the stem tight with one hand, and with the other, shave the asparagus with a vegetable peeler.

Crack 4 eggs directly onto the puff pastry, one in each corner, avoiding the edges. Leave at least a once inch gap on all sides.

Sprinkle with the shaved asparagus, then with the salt and pepper.

Bake at 350 for an additional 15 minutes, or until the whites of the eggs have set and turned white. Cut the tart into four squares.