what you need
Frozen spinach leaves
1⁄4 package (21⁄2 oz/75 g)Bacon, 4 strips, thinly
sliced crosswise
Green onion 2 tablespoons
finely choppedLarge eggs 8Heavy cream 2 tablespoonsMonterey Jack cheese 3⁄4 cup (3 oz/90 g) shredded
bacon & spinach frittata
d
id you know?
The average hen lays about five eggs a week. That’s 260 eggs per year!
breakfast
22
w
hat you need
Fully-cooked chicken-apple
sausage 1
Large eggs 6
Butter 1 tablespoon
Green onion 1 tablespoon
finely choppedMonterey Jack or Cheddar cheese
1⁄3 cup (11⁄2 oz/45 g) shredded and firmly packed
Salt and freshly ground pepper
firstbrown the sausage
In a large nonstick pan over medium heat, cook the sausage, turning often, until evenly browned, about 5 minutes. Transfer the sausage to a cutting board and let cool, then cut crosswise into thin slices.
thenwhisk the eggs
Crack the eggs into a large bowl. Add 1 tablespoon water and whisk just until the whites and yolks are blended.
next scramble the ingredients
Heat a 12-inch (30-cm) nonstick frying pan over low heat. When the pan is warm, add the butter, carefully tilting and swirling the pan to spread the butter evenly over the pan bottom. Add the onion and cook, stirring almost constantly, until tender, 2–3 minutes. Stir in the sausage slices. Raise the heat to medium and, when the pan begins to get hotter but the onions have not yet begun to brown, add the eggs. Cook, using the spatula to scrape the cooked eggs from the bottom of the pan and allow the uncooked egg to run underneath, until the eggs are creamy, about 4 minutes. Add the cheese and stir gently until melted, about 2 minutes.
finally serve the scramble
Remove the pan from the heat and divide the scrambled eggs among 4 serving plates. Serve hot. Let everyone season their own portion with salt and pepper as desired.
Makes 4 servings
chicken-apple sausage& cheese scramble
d
id you know?
“Eggs in a hole” has lots of different names, depending on who you talk to. It also goes by “eggs in a basket,” “bird’s nest,” “frog in the hole,”
or “toad in the hole.”
breakfast 23
first cut the holes
Spread both sides of the bread evenly with the butter. Using a 3-inch (7.5-cm) round cutter, cut a circle out of the center of each piece of bread and set aside.
then cook the eggs and bread
Heat a 12-inch (30-cm) nonstick frying pan or griddle over medium heat until hot, but not smoking. Add a little bit of butter, carefully tilting and swirling the pan to spread the butter evenly over the pan bottom. When the pan is hot and the butter is melted, place the bread, including the cutout circles, in a single, even layer in the pan. Crack an egg into the hole in each slice of bread and sprinkle lightly with salt and pepper. Let the egg cook until it just begins to turn opaque, 2–3 minutes. Slide a spatula under each slice of bread and its egg and carefully turn them over together. Continue to cook until the yolk is still runny but the white is cooked through, about 30 seconds more. Turn the cutout circles as well, cooking them until nicely browned on both sides.
finally serve the eggs
Using the spatula, slide each egg in a hole onto a serving plate with a “hole” alongside it. Serve hot.
Makes 4 servings
what you need
Sandwich bread 4 slices
Butter 2 tablespoons, plus more
for cooking the eggs Large eggs 4Salt and freshly ground pepper
eggs in a hole
d
id you know?
Adding just a teaspoon of water to beaten eggs before cooking gives them a slightly lighter and more airy texture than plain cooked eggs. The water creates steam, which forces air through the eggs, making them fluffier.
breakfast
24
firstbeat theeggs
Crack the eggs into a bowl. Season with salt and pepper and add 1 teaspoon water. Whisk the eggs just until the whites and yolks are blended.
then cook the eggs
Place a 7-inch (18-cm) nonstick omelet pan over medium-high heat. When the pan is hot, add the butter, carefully tilting and swirling the pan to spread the butter evenly over the pan bottom. When the foam subsides, add the eggs and let cook for a few seconds. Using a spatula, push one side of the omelet toward the center of the pan, tilting the pan gently so the uncooked egg runs under the cooked egg and over the exposed pan bottom. Continue along the other sides of the pan until there is no more runny egg. The top should still be creamy. Add a couple spoonfuls of your favorite fillings over the top of the omelet.
finally serve the omelet
Holding the omelet pan by the handle over a serving plate, slide the omelet onto the plate. Let the omelet cool slightly. Then, using your fingertips or a fork and knife, roll it up to conceal the filling inside. Serve hot.
