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Avocado Bacon and Eggs
Photo: onionringsandthings.com
one word: AMAZING! Wonderful recipe from the California Avocado Commission!
Ingredients
Instructions:
1. Cut the avocado in half.
2. Scoop out the avocado so the hole matches the size of your eggs. If you don't do this, the eggs will spill out onto the cookie sheet and make a mess.
3. Crack an egg into each half of the avocado, rest the avocado half inside the edge of a baking dish so that the avocado doesn't tilt over & spill eggs.
4. Add the pieces of bacon to the top and place in the oven at 425 degrees for 15 minutes.
5. You can adjust this based on how you like your eggs cooked. Sprinkle with some green onion bits, then add salt and pepper to taste.
You can simply eat it with a spoon or spoon it onto toast... super tasty!
Ingredients
- 1 avocado
- 2 slices cooked bacon, crumbled
- 2 eggs
- Green onions
Instructions:
1. Cut the avocado in half.
2. Scoop out the avocado so the hole matches the size of your eggs. If you don't do this, the eggs will spill out onto the cookie sheet and make a mess.
3. Crack an egg into each half of the avocado, rest the avocado half inside the edge of a baking dish so that the avocado doesn't tilt over & spill eggs.
4. Add the pieces of bacon to the top and place in the oven at 425 degrees for 15 minutes.
5. You can adjust this based on how you like your eggs cooked. Sprinkle with some green onion bits, then add salt and pepper to taste.
You can simply eat it with a spoon or spoon it onto toast... super tasty!
Copyrighted Recipe for Scrambled Eggs By John T. Mitchell
© John T. Mitchell, October 14, 2007
(Not all rights reserved – see below.)
An ode to the ovo, my friend John wrote and copyrighted this one of a kind recipe. Public performances of his work are highly encouraged.
Ingredients:
‐ 2 eggs
‐ 2 tablespoons of water
‐ 1/2 tablespoon of butter
‐ salt and pepper to taste
Directions:
Gently lift the two fresh eggs from their container and take a moment to admire their natural beauty, and wonder at the miracle of life that produced them as part of the circle of interdependence between all life. As you crack them open into your favorite bowl, watch how the contents cling together, first hesitating to leave the shell and then rushing, as though on cue, to the bowl. Smile to yourself at the wonder of those two eggs, now co‐mingled in your bowl and impossible to separate back into their separate selves yet each retaining its separate identity of yolk, as you fill a tablespoon measure, twice, with fresh pure water, and pour it into the bowl. Though little has changed, consider that the water, now added, will, moments later, evaporate from the skillet, sacrificing itself to prevent the eggs from losing any of their own moisture in the process – but don't pause to wonder whether the evaporation is from the water you just added, from the eggs' own moisture, or both, because the water you just added – its only reason for being in the bowl – is meant to preserve that delectable moisture. Now, consider the salt, and when you think "to taste," don't rely on your taste for salt, but on your taste for eggs. Be sure to add just enough salt to enhance the natural flavor of the eggs but not overpower it. Finally, the pepper. Adding pepper is a mandatory ritual for me, at my house, when preparing eggs, but alas, my wife and children prefer that I leave it out. If you are like them, I encourage you to try it nonetheless, as a little kick of pepper can add zest to the ordinary. Reach over to the stove and heat a skillet just large enough that the eggs can easily cover the bottom without having to swirl them, as a larger skillet will tend to cause them to cook too rapidly and dry out. Add just a dab of butter – a half tablespoon is just enough to help lubricate and add a bit more body for the palate, but not so much as to add unneeded fat to your diet. As the pan heats, whisk the eggs mixture to blend. No need to overdo it – allow a few straggling egg whites to insist on maintaining their separate identity, as the result will be more interesting to the eye. When the butter begins to bubble, pour the contents in and begin stirring constantly with a spoon or spatula. Watch as the mixture begins to thicken, and when the eggs appear almost, but no yet, done, remove the pan from the heat and continue stirring. Spoon the scrambled eggs onto your plate when there is still a healthy bit of moisture in them just enough to keep them glistening. By now, hopefully your toast and coffee are ready because you have not a moment to waste. You must delve into your creation while they are yet steaming hot. Enjoy!
Author’s Notes:
1. This copyrighted work of authorship was created for the sole purpose of proving to some dim‐witted attorneys that they were wrong to insist “recipes are not copyrightable.”
2. The Copyright Office unconstitutionally favors copyright maximalists over progressives by presuming that any work registered is on an “all rights reserved” basis, and making no allowance whatsoever for me to note any relaxation of maximalism in my registration. People who want to give notice that not all rights are reserved are, unconstitutionally, at a disadvantage, as their freedom of speech is abridged (and also the speech of those who might have reproduced the work, publicly displayed it, or the like, but dared not lest they be sued for copyright infringement and the ridiculously chilling statutory damages plus costs and attorneys’ fees).
3. Due to Author’s Note 2, above, I here attempt a modest (even if inadequate) remedy for the Copyright Office’s bias against me by noting that anyone and everyone is hereby authorized to reproduce, perform publicly and display publicly this work, and to do so in any form and quantity whatever, and using any medium of their choosing, provided that the Author’s name and Author’s Notes are included.
4. The Author’s Notes are not part of the work, and are dedicated to the public domain.
U.S. Copyright Registration No. TX0007357813 / Reg. Date 2011‐01‐15
(Not all rights reserved – see below.)
An ode to the ovo, my friend John wrote and copyrighted this one of a kind recipe. Public performances of his work are highly encouraged.
Ingredients:
‐ 2 eggs
‐ 2 tablespoons of water
‐ 1/2 tablespoon of butter
‐ salt and pepper to taste
Directions:
Gently lift the two fresh eggs from their container and take a moment to admire their natural beauty, and wonder at the miracle of life that produced them as part of the circle of interdependence between all life. As you crack them open into your favorite bowl, watch how the contents cling together, first hesitating to leave the shell and then rushing, as though on cue, to the bowl. Smile to yourself at the wonder of those two eggs, now co‐mingled in your bowl and impossible to separate back into their separate selves yet each retaining its separate identity of yolk, as you fill a tablespoon measure, twice, with fresh pure water, and pour it into the bowl. Though little has changed, consider that the water, now added, will, moments later, evaporate from the skillet, sacrificing itself to prevent the eggs from losing any of their own moisture in the process – but don't pause to wonder whether the evaporation is from the water you just added, from the eggs' own moisture, or both, because the water you just added – its only reason for being in the bowl – is meant to preserve that delectable moisture. Now, consider the salt, and when you think "to taste," don't rely on your taste for salt, but on your taste for eggs. Be sure to add just enough salt to enhance the natural flavor of the eggs but not overpower it. Finally, the pepper. Adding pepper is a mandatory ritual for me, at my house, when preparing eggs, but alas, my wife and children prefer that I leave it out. If you are like them, I encourage you to try it nonetheless, as a little kick of pepper can add zest to the ordinary. Reach over to the stove and heat a skillet just large enough that the eggs can easily cover the bottom without having to swirl them, as a larger skillet will tend to cause them to cook too rapidly and dry out. Add just a dab of butter – a half tablespoon is just enough to help lubricate and add a bit more body for the palate, but not so much as to add unneeded fat to your diet. As the pan heats, whisk the eggs mixture to blend. No need to overdo it – allow a few straggling egg whites to insist on maintaining their separate identity, as the result will be more interesting to the eye. When the butter begins to bubble, pour the contents in and begin stirring constantly with a spoon or spatula. Watch as the mixture begins to thicken, and when the eggs appear almost, but no yet, done, remove the pan from the heat and continue stirring. Spoon the scrambled eggs onto your plate when there is still a healthy bit of moisture in them just enough to keep them glistening. By now, hopefully your toast and coffee are ready because you have not a moment to waste. You must delve into your creation while they are yet steaming hot. Enjoy!
Author’s Notes:
1. This copyrighted work of authorship was created for the sole purpose of proving to some dim‐witted attorneys that they were wrong to insist “recipes are not copyrightable.”
2. The Copyright Office unconstitutionally favors copyright maximalists over progressives by presuming that any work registered is on an “all rights reserved” basis, and making no allowance whatsoever for me to note any relaxation of maximalism in my registration. People who want to give notice that not all rights are reserved are, unconstitutionally, at a disadvantage, as their freedom of speech is abridged (and also the speech of those who might have reproduced the work, publicly displayed it, or the like, but dared not lest they be sued for copyright infringement and the ridiculously chilling statutory damages plus costs and attorneys’ fees).
3. Due to Author’s Note 2, above, I here attempt a modest (even if inadequate) remedy for the Copyright Office’s bias against me by noting that anyone and everyone is hereby authorized to reproduce, perform publicly and display publicly this work, and to do so in any form and quantity whatever, and using any medium of their choosing, provided that the Author’s name and Author’s Notes are included.
4. The Author’s Notes are not part of the work, and are dedicated to the public domain.
U.S. Copyright Registration No. TX0007357813 / Reg. Date 2011‐01‐15
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Scotch Duck Eggs
A delicious treasured national picnic food in the UK much like our Deviled Eggs are here in America. As you can imagine, there are many variations of the recipe. One such is to use quail eggs and make a much smaller version. You can see a more complicated version here, and if you want to get really fancy you can check out these. Have fun!.
4 duck eggs boiled for 6-7 minutes, cooled in cold water and peeled
1 egg, beaten
12oz good-quality Cumberland sausagemeat
Flour for dusting
1/4 c. fresh white breadcrumbs (Stove Top Stuffing makes a bigger crunch)
Vegetable or corn oil for deep frying
Divide the sausagemeat into 4 balls and flatten them into patties. Wrap the meat around each of the eggs evenly, moulding it with your hands.
Have 3 shallow containers ready, one with the flour, one with the egg and the third with the breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.
Pre-heat about 3 inches of oil to 275-300° in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured. Remove with a slotted spoon and drain on some kitchen paper.
Serve hot, cold or at room temperature.
4 duck eggs boiled for 6-7 minutes, cooled in cold water and peeled
1 egg, beaten
12oz good-quality Cumberland sausagemeat
Flour for dusting
1/4 c. fresh white breadcrumbs (Stove Top Stuffing makes a bigger crunch)
Vegetable or corn oil for deep frying
Divide the sausagemeat into 4 balls and flatten them into patties. Wrap the meat around each of the eggs evenly, moulding it with your hands.
Have 3 shallow containers ready, one with the flour, one with the egg and the third with the breadcrumbs. Put the eggs through the flour first, shaking off any excess, then through the beaten egg and finally the breadcrumbs, re-moulding them if necessary.
Pre-heat about 3 inches of oil to 275-300° in a large, thick-bottomed saucepan or electric deep-fat fryer. Cook the eggs for 4-5 minutes, turning them every so often so they are evenly coloured. Remove with a slotted spoon and drain on some kitchen paper.
Serve hot, cold or at room temperature.
Pickled Eggs with Ginger
This is one of my favorite egg recipes... Pickled eggs lovers will tell you that these delicacies are best enjoyed with a lot of beer! I agree!
Ingredients:
* Sixteen hard-boiled eggs
* 4 c. malt or cider vinegar
* 1 T. ginger
* 1 T. of black pepper
* 1 T. of Allspice
Procedure:
* While you leave the eggs for cooling, start with preparing the pickling liquid.
* Place all the chosen ingredients in a medium-sized pan and stir them together.
* Once the liquid starts boiling, reduce the flame and let the mixture simmer down for ten minutes.
* Remove the contents from the pan and leave it to cool to room temperature.
* Meanwhile, place the eggs in a clean container.
* Once the pickling solution is cool, pour it all over the eggs in the container and seal it shut.
* Store the container in a dark and cool cupboard for about a month. After this, your pickled eggs are ready to serve.
Ingredients:
* Sixteen hard-boiled eggs
* 4 c. malt or cider vinegar
* 1 T. ginger
* 1 T. of black pepper
* 1 T. of Allspice
Procedure:
* While you leave the eggs for cooling, start with preparing the pickling liquid.
* Place all the chosen ingredients in a medium-sized pan and stir them together.
* Once the liquid starts boiling, reduce the flame and let the mixture simmer down for ten minutes.
* Remove the contents from the pan and leave it to cool to room temperature.
* Meanwhile, place the eggs in a clean container.
* Once the pickling solution is cool, pour it all over the eggs in the container and seal it shut.
* Store the container in a dark and cool cupboard for about a month. After this, your pickled eggs are ready to serve.
Staci's Strata
This delicious breakfast casserole will have your guests screaming for the recipe! Great for those wedding brunches and Sunday morning gatherings with friends and family. So easy to make...and you save time by doing it the night before.
Prep Time: 20 Minutes | Cook Time: 45 Minutes | Ready In: 15 Hours
Servings: 10
Ingredients:
1/2 (1 lb) loaf French or Italian bread, cut into 1-in cubes
8 oz kielbasa sausage, cut into 1-in pieces
1/2 cup chopped green onions
2 1/2 cups shredded sharp Cheddar cheese, divided
10 eggs
4 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 pinch ground black pepper
1 cup half-and-half cream
1/2 teaspoon ground nutmeg
Directions:
1. Coat a 9x13 inch baking dish with cooking spray. Layer bread, kielbasa, onions, and 1 1/2 cups cheese in pan. In bowl combine eggs, milk, dry mustard, salt, and pepper. Mix well and pour over mixture in the pan, making sure to coat all pieces of bread. Sprinkle with remaining cheese and refrigerate overnight.
2. The next morning, preheat oven to 375 degrees F (190 degrees C). Combine half and half with nutmeg; pour evenly over the casserole.
3. Bake in preheated oven for 45 to 55 minutes, until golden and puffed. Allow to cool 15 minutes before serving.
Prep Time: 20 Minutes | Cook Time: 45 Minutes | Ready In: 15 Hours
Servings: 10
Ingredients:
1/2 (1 lb) loaf French or Italian bread, cut into 1-in cubes
8 oz kielbasa sausage, cut into 1-in pieces
1/2 cup chopped green onions
2 1/2 cups shredded sharp Cheddar cheese, divided
10 eggs
4 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 pinch ground black pepper
1 cup half-and-half cream
1/2 teaspoon ground nutmeg
Directions:
1. Coat a 9x13 inch baking dish with cooking spray. Layer bread, kielbasa, onions, and 1 1/2 cups cheese in pan. In bowl combine eggs, milk, dry mustard, salt, and pepper. Mix well and pour over mixture in the pan, making sure to coat all pieces of bread. Sprinkle with remaining cheese and refrigerate overnight.
2. The next morning, preheat oven to 375 degrees F (190 degrees C). Combine half and half with nutmeg; pour evenly over the casserole.
3. Bake in preheated oven for 45 to 55 minutes, until golden and puffed. Allow to cool 15 minutes before serving.
Baked French Toast Casserole
This is a great do ahead and crowd pleasing dish. Wonderful for overnight guests!
Prep Time: 8hr, 20 min | Cook Time: 40 min | Serves: 6 to 8
Ingredients
* 1 loaf French bread (13 to 16 ounces)
* 8 large eggs
* 2 cups half-and-half
* 1 cup milk
* 2 tablespoons granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Praline Topping:
* 1/2 pound (2 sticks) butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light corn syrup
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Recipe courtesy Paula Deen
Prep Time: 8hr, 20 min | Cook Time: 40 min | Serves: 6 to 8
Ingredients
* 1 loaf French bread (13 to 16 ounces)
* 8 large eggs
* 2 cups half-and-half
* 1 cup milk
* 2 tablespoons granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
Praline Topping:
* 1/2 pound (2 sticks) butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light corn syrup
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Recipe courtesy Paula Deen
