gimme your best egg-centric recipes!

chchchangess

I just bought a dozen (cage-free and vegetarian fed!) eggs for the first time in probably two-ish years, and I'm at a loss as to what to do with them. mainly I needed them for a couple recipes that call for one or two eggs here and there, but then I've still got so many left over and I don't want them to go bad!

so what's everyone's favorite healthy recipes centered around eggs? like your favorite omelette or frittata or something? I'd love to hear some ideas, I'm excited to venture into this unfamiliar territory!

aochoa123

I like to add boiled eggs to my salad.

McKayMachina

Eggs will last 4 weeks in the fridge.

Nice job buying sustainable.

lunula76

Lately I have been enjoying poached or sunny side up eggs over greens or rice with veggies. A little spicy like siracha drizzled on top makes it extra nice!

Rilke

http://www.fresh365online.com/recipes/2011/3/24/baked-eggs-with-leeks.html

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/caprese-frittata-with-sun-dried-tomatoes-fresh-mozzarella-basil/

http://www.foodrenegade.com/eggs-poached-in-marinara/

maryloo2011

I LOVE eggs and always have them on hand... boiled, poached, overeasy, scrambled... I'm pretty good at cooking a mean egg

This is one of my favorites, though: http://www.skinnytaste.com/2010/05/red-pepper-egg-in-hole.html

Iwillshyne

Haven't tried it yet but, Rachael Ray made mini frittatas in a muffin pan... She add cherry tomatoes, asparagus and ham, cheese and egg in the muffin slots and baked it. It looked so yummy. Gonna try this soon.

denni514

Google "Frankel zucchini souffle". Super easy to make -- not really a true soufflé -- you just stir it all together and bake, low cal, makes 6. I freeze them and heat in microwave for lunch a few days a week.

kmvp08

Try egg cupcakes! Here's a link to the recipe. Search for other egg recipes as well.
http://everydaypaleo.com/2010/03/24/egg-cupcakes/


Egg Cupcakes

10 -12 eggs whisked well

1 green onion

2 zucchini

3 big handfuls of spinach

1/2 a jar of roasted red and yellow peppers (make sure to drain and squeeze excess water out)

6-8 slices of COOKED bacon

sea salt and black pepper to taste

Preheat oven to 350 and grease with olive oil two muffin pans. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, (cooked) bacon, and peppers and process until finely chopped but NOT smooth (yuck…). Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes). Bake for 20-25 minutes or until the eggs are set in the middle. These are great to take on the go and I like mine with some sliced avocado and green salsa.