Eggs and Cheese Recipes

Contributed by cousin Bernice ("Toni") Layton, of Murrieta, California

• 2 cups petite corn
• 2 eggs (beaten)
• 1-½ tablespoons melted butter
• 2 cups milk, scalding
• salt & pepper to taste
• pinch of sugar

Mix all ingredients, put in baking dish, set in pan of warm water & bake in moderate oven.

• 4 eggs
• 6 cups water
• 1 tablespoon white vinegar
• 4 3-inch rounds of white bread (½-" thick), or 2 English muffins
• 4 teaspoons soft butter
• Four ¼-inch-thick slices cooked ham, cut into rounds 3 inches in diameter (or can used slices of Canadian Bacon)

To poach eggs succesfully, they must be very fresh or the whites will come away from their yolks during the poaching process. Pour 6 cups of water into a 10-inch enameled or stainless-steel skillet. Add 1 tablespoon of white vinegar and, over high heat, bring the water to a boil. Reduce the heat to low and when the water is barely simmering, gently drop the eggs in one at a time, carefully turning the whites over the yolks with a wooden spon. Let the eggs poached undisturbed for 3 to 4 minutes, or until the whites are set and the yolks still fluid. Remove themwith a slotted spon and keep themwarm in a owl of warm water.

Preheat the oven to 250°F. Toast the rounds of bread or the split English Muffins; spread each half with about a teaspoon of soft butter and top with a slice of hot or cold ham (or Canadian Bacon). Arrange them on a heatproof serving platter or individual plates and keep them warm in the oven while you make the hollandaise sauce.

Blender Hollandaise

• ¼-pound stick of butter, cut into ½-inch pieces
• 3 egg yolks
• 1 teaspoon lemon juice
• ¼ teaspoon salt
• Pinch of white pepper

Melt the butter without browining it and keep it warm over very low heat. Combine the eggs yolks, lemon juice,s alt and pepper inthe container of an electric blender. Cover the jar and blend at high speed for about 2 seconds. Then remove the cover and, still blending at high speed, slowly pour inthe hot butter. For a finer sauce do not pour in the whey (or milky solids on the bottom of the pan), although it willl not be disastrous if you do. Taste for seasoning.

Working quickly, remove the poached eggs from the bowl of water and drain them on a kitchen towel. Place an egg atop each slice of ham, pour Hollandaise Sauce over each of them, and serve at once.

©1968 Time, Inc. Time-LifeBooks "Foods of the World: Recipes: American Cooking"

• 4 very fresh large eggs
• Salt and black pepper
• 8 tsp. heavy cream or grated Parmesan cheese

1. Line the bottom of a deep skillet with two layers of paper towels and fill with 1 to 2 inches of water; bring to a boil. Butter 4 custard cups or ramekins (¾-cup capacity)
2. Break 1 egg into each cup and season with salt and pepper. Pour 2 teaspoons of cream around each yolk or sprinkle with 2 teaspoons of cheese
3. Place the cups in the skillet, lower the heat so water just simmers, and cover the pan. Steam eggs for 4 to 6 minutes, or until the whites are set, but the yolks are still runny; if you like firmer yolks, cook a little longer. Sprinkle with favorite toppings, such as bacon or blue cheese. Serve immediately.

This simple dish looks elegant and cooks up fast. Per serving (no toppings): 110 calories, 1g carbs, 6g protein, 225mg. cholesterol, and 9g fat. This recipe printed from Parade magazine - Nov. 2009.
Fried Eggs

Heat 1 to 2 tablespoons butter or canola oil in heavy skillet until moderately hot. Break eggs one at a time, into a saucer; then gently ease into skillet. Reduce heat. Cook to desired firmness. For Sunny-Side-Up Eggs: Sprinkle a few drops of water over each yolk and cover skillet; or spoon fat over eggs until a film forms over yolks.

For Eggs-Over-Easy: Cook eggs 2 to 3 minutes or until whites are set; then turn them over very carefully with a spatula and cook to desired firmness.
Hard-Cooked Eggs

Place eggs in a medium-sized saucepan. Add 1 Tablespoon vegetable oil (for 6 eggs) and enough water to cover eggs by 1-inch. Heat over medium-high heat until just boiling, about 10 minutes. Cover saucepan; remove from heat. Let stand 12 minutes. Drain and then cover with ice-cold water. Cool completely, then roll eggs over paper towels and remove shells.
Omelet

• 2 large eggs
• Pinch of salt and pepper
• 2 tablespoons grated cheddar cheese
• Broccoli, spinach, onion and/or mushrooms (for filling)

1. Coat an 8-inch nonstick skillet with nonstick cooking spray. Add desired vegetables and cook 5 minutes, until softened. Remove from pan.
2. Add more nonstick spray to skillet. Beat eggs with a fork and add salt and pepper. Pour eggs into pan; cook 30 seconds until eggs begin to set. Use a spatula to push egg toward center of pan; tilt pan to let uncooked egg fill empty areas. Repeat until all areas are set about 90 seconds. Cook 1 minute, then top one half with cooked vegetables and shredded cheese. Fold omelet onto itself and transfer to a plate.

Place water and ¼ tsp. salt in greased saucepan or skillet, at least 1-½ inches deep or deep enough to cover eggs. Bring just to a boil. Add 1 Tablespoon white vinegar. Break eggs one at a time, into a saucer and slip into simmering water. Cover. Reduce heat; cook 3 to 5 minutes, or until as firm as desired. Carefully remove eggs with slotted spatula or spoon. Serve on buttered toast.
Soft-Cooked Eggs

Place eggs in saucepan; cover completely with cold water. Bring to a boil. Remove from heat; cover. Let stand 2 to 4 minutes, depending on firmness desired.

From Toni's Kitchen......

• 12 slices white bread
• Soft butter
• 1 can (12 oz.) whole kernel corn, drained
• 1 can (7 oz.) green chiles
• 2 cups (about ½ lb.) grated Monterey Jack cheese
• 4 eggs, slightly beaten
• 3 cups milk
• 1 tsp. salt

Trim crusts from bread, if desired. Spread bread with butter and cut each slice in half. Arrange half the bread slices in a buttered shallow three-quart baking dish (a 9 x 13 x 2-inch is great).

Cover with one-half of the corn. Seed chiles and cut into strips;arrange half the strips over corn; sprinkle with half of the grated cheese.

Repeat layers. Combine eggs with milk and salt; pour over cheese, et al.

Cover and refrigerate four hours or longer.

Bake at 350°F for 45 to 50 minutes, or until puffy and brown.

Recipe by Judy Johnston, Mesilla, New Mexico. Recipe printed from Sunset Magazine, April 2006.

Creamy comfort food at its best...withsome kick from the chiles tokeep you on your toes.

Prep and Cook Time: 1 hour Makes 4 servings.

• 3 Anaheim or New mexico green chiles
• 4 cups chicken stock
• 1 cup quick-cooking grits
• 2 tablespoons butter
• 2 cups grated cheddar cheese
• 2 large eggs, beaten

1. Broil chiles, turning once or twice, until skins are charred all over. Let sit untilcool enoughto handle, then peel skins and discard stems and seeds. Dice chiles.
2. Preheat oven to 350°. In a 3-quart or 4-quart pan over high heat, bring chicken stock to a boil. Add grits, reduce heat to medium, and stir until stock is absorbed, 5 to 6 minutes. Stir in butter, cheese, and chiles.
4. In a small bowl, whisk ½ cup of the cooked grits into the beaten eggs. When blended, stir this mixture back into the saucepan with the rest of the grits. Pour mixture into a greased 2-quart casserole. Bake until just set, 25 to 30 minutes.

Per Serving: 404 calories, 55% (270 calories) from fat; 24g protein; 30g fat (17g sat.); 33g carbo. (2.3g fiber); 552mg sodium; 185mg chol.

These omelettes are a breeze when you're cooking for a crow. Everyone can fill their bags with their favorite Add Ins and cook themselves in the bag! What fun! I call these Omelettes in a Bag.

Recipe courtesy Paula Deen, 2007, Paula's Home Cooking, Food Network

• 6 large eggs
• Salt and freshly ground black pepper
• 2 to 3 re-sealable plastic freezer bags

Add-Ins (all are optional):

• Shredded Cheddar
• Crumbled feta
• Shredded mozzarella
• Cooked and crumbled bacon
• Cooked and crumbled sausage
• Diced ham
• Chopped bell peppers
• Chopped spinach
• Diced red onion
• Diced tomatoes
• Sauteed sliced mushrooms
• Sliced black olives

1. In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags
.
2. Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.
3. Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.

• 2 (3-oz) packages cream cheese, softened
• 2 oz. Roquefort cheese, crumbled
• 2 tablespoons finely chopped celery
• 1 tablespoon minced onion
• Few drops of liquid hot pepper seasoning
• Dash cayenne pepper
• ¾ cup finely chopped pecans
• Crackers of Choice

1. Combine cheeses. Blend in next four ingredients. Chill.
2. Shape a roll 1-½ inches in diameter. Coat with nuts. Wrap in wax paper. Refrigerate until firm. Slice and serve with Crackers. Makes about 1 cup spread.

Toad-in-The-Hole-Recipe

• 2 eggs
• ½ teaspoon salt
• 1 cup all-purpose flour
• 1 cup milk
• 2 tablespoons roast beef drippings (or substitute 2 tablespoons lard).

To make the batter in a blender, combine the eggs, salt, flour and milk in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds.

To make the batter by hand, beat the eggs and salt with a whisk or rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in themilk in a thin stream and beat until the mixture is smooth and creamy.

Refrigerate batter for at least 1 hour.

Preheat the oven to 400°. In a 10-by-by-15-by-2½-inch roasting pan (or you can use a Yorkshire Pudding tin or a muffin tin), heat the fat over moderate heat until it splutters. Briefly beat the batter again and pour it into the pan. Bake in the middle of the oven for 15 minutes, reduce the heat to 375°, and bake for 15 minutes longer, or until the pudding has risen over the top of the pan and is crisp and brown. With a sharp knife, divide the pudding into portions, and serve immediately. (If using Pudding tin or muffin tin, these will be individual portions

Yorkshire Pudding is always served with roast beef. This same batter is used to make Toad-In-The Hole.

Recipe printed from Time-Life Books "Foods of the World - Recipes: The Cooking of the British Isles" © 1969 Time Inc.

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