Curried Egg Salad Sandwich: Ingredients

Curried Egg Salad Sandwich
Ingredients
8 large eggs
1/3 cup mayonnaise
1 teaspoon curry powder
1 tablespoon chopped fresh chives
kosher salt and black pepper
4 slices pumpernickel bread
4 large leaves Bibb lettuce
potato chips, for serving
Directions
1.
Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from
heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
2.
In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives;
season with teaspoon salt and teaspoon pepper. Dividing evenly, top each slice of bread with
lettuce, then the egg salad. Serve with the chips.
Swiss Chard and Cheddar Quiche

Ingredients
3 tablespoons olive oil

1 bunch Swiss chard, chopped
1 onion, chopped
3 large eggs
3/4 cup half-and-half kosher salt and black pepper
2 ounces Cheddar, grated (12 cup)
1 prebaked 9-inch piecrust
4 cups baby lettuce
1 tablespoon red wine vinegar
Directions
1.
Heat oven to 350 F.
2.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chard and onion and
cook until tender, 3 to 4 minutes.
3.
In a medium bowl, beat the eggs with the half-and-half; season with 1 teaspoon salt and
teaspoon pepper. Add the Cheddar and chard mixture and mix to combine. Pour into the prebaked 9-
inch piecrust and bake until set, 40 to 45 minutes.

4.
5.
Meanwhile, in a medium bowl, toss together the lettuce with the vinegar, the remaining 2
tablespoons of oil, teaspoon salt, and teaspoon pepper.
Serve the quiche with the salad.
Spinach, Feta, and Sun-Dried

Tomato Omelet
Ingredients
2 large eggs
1/2 tablespoon unsalted butter
1/2 cup spinach, chopped
2 tablespoons oil-packed sun-dried tomatoes,
chopped
2 tablespoons crumbled Feta
country bread, for serving
Directions
1.
2.
In a medium bowl, beat the eggs with a pinch each of salt and pepper.
Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook, stirring and
tilting the pan, until just set, 2 to 3 minutes. Sprinkle with the spinach, sun-dried tomatoes, and Feta;
fold the eggs over the filling. Transfer to a plate and serve with the bread.
Scrambled Eggs With Chorizo

and Onions
Ingredients
1 1/2 pounds new potatoes, halved if large

2 ounces cured chorizo, sliced
1 small onion, chopped
8 large eggs
1 teaspoon chopped fresh chives
Directions
1.
Heat oven to 425 F. On a rimmed baking sheet, toss the potatoes with the oil; season with
teaspoon salt and teaspoon pepper. Roast until golden and tender, 40 to 45 minutes.
2.
Meanwhile, in a large nonstick skillet, cook the chorizo and onion over medium heat until the onion
is soft, 5 to 6 minutes.
3.
In a medium bowl, beat the eggs with teaspoon each salt and pepper. Add to the skillet and
cook, stirring, until set but still soft, 2 to 3 minutes. Sprinkle with the chives and serve with the
potatoes.
Baked Eggs With Cream and Herbs

Ingredients
1 tablespoon unsalted butter, softened

8 tablespoons heavy cream
8 large eggskosher salt and black pepper
1 tablespoon chopped fresh herbs (such as parsley
and dill)
toast, for serving
Directions
1.
Heat oven to 425 F. Coat four 4-ounce ramekins with the butter. In each ramekin, place 2
tablespoons cream. Crack 2 eggs into each ramekin; season with teaspoon salt and teaspoon
pepper.
2.
Bake until the whites are set, 10 to 12 minutes. Sprinkle with the herbs and serve with toast.
Egg in a Hole With Smoked Salmon

Ingredients
2 slices country bread

1 tablespoon unsalted butter
2 large eggs
1/4 cup crme frache
4 ounces smoked salmon
1 tablespoon capers
1/2 small red onion, thinly sliced
black pepper
Directions
1.
Using a cookie cutter or shot glass, cut a 3-inch hole in the center of each slice of bread. Melt the
butter in a large nonstick skillet over medium heat. Place the bread slices in the skillet, crack an egg
into the center of each, and cook until the bread is golden and the whites are set, 1 to 2 minutes per
side.
2.
Dividing evenly, top with the smoked salmon, crme frache, capers, and red onion; season with
teaspoon pepper.
Huevos Rancheros
Ingredients
1 15.5-ounce can black beans, rinsed

1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
4 small corn tortillas
4 large eggs
1 cup salsa
4 ounces queso fresco or Feta
1 avocado, cut-up
1/4 cup fresh cilantro leaves
Directions
1. Heat oven to 400 F.

2. Combine the beans,lime juice, cumin, and 1 tablespoon of the oil in a medium bowl.
3. Brush the tortillas on both sides with 1 tablespoon of the oil and place on a rimmed baking sheet. Bake
until crisp, 8 to 10 minutes.
4. Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into
the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up
eggs. Place the eggs on the tortillas and top with the beans, salsa, queso fresca, and cilan.
Spaghetti With Herbs, Chilies, and Eggs

Ingredients
12 ounces spaghetti (3/4 box)

2 garlic cloves, sliced
1 red chili pepper, sliced
1/2 cup chopped fresh herbs
4 large eggs
1/4 cup shaved Parmesan
Directions
1.
Cook the spaghetti according to the package directions; drain and return it to the pot.
2.
In a small saucepan, warm 3 tablespoons of the olive oil with the garlic and red chili pepper, until
the garlic begins to sizzle, 2 to 3 minutes. Add to the pasta in the pot, along with the herbs, and toss to
combine.
3.
Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Add
the eggs and cook until the whites are set, 2 to 3 minutes. Serve the eggs on the spaghetti. Top with
the Parmesan.
Frise With Bacon and

Soft-Cooked Eggs
Ingredients
8 large eggs
4 slices bacon
3 tablespoons red wine vinegar
1 tablespoon olive oil
4 cups frise, torn
4 cups radicchio, torn
black pepper
Directions
1. Bring a medium saucepan of water to a boil. Gently add the eggs and
cook for 6 minutes; rinse under cold water and peel.
2. In a large skillet, cook the bacon over medium heat until crisp, 7 to 9
minutes; remove, crumble, and set aside. To the bacon drippings, add the
vinegar and olive oil and stir to combine.
3. Place the frise and radicchio in a medium bowl. Add the warm dressing
and toss to combine. Serve topped with the eggs, bacon, and teaspoon
pepper.
Poached Eggs With Grits

and Tomatoes
Ingredients
1 pound cherry tomatoes

1 bunch scallions, cut into 2-inch lengths
1 tablespoon olive oil
1 tablespoon white vinegar
8 large eggs
1 cup quick-cooking grits
2 tablespoons unsalted butter
Directions
1.
Heat oven to 400 F. On a rimmed baking sheet, toss the tomatoes and scallions with the oil;
season with teaspoon salt and teaspoon pepper. Roast until soft, 18 to 22 minutes.
2.
In a large, deep skillet, add the vinegar to 3 inches of barely simmering water. In 2 batches, crack
the eggs into the water and cook until the whites are set, 2 to 3 minutes.
3.
Meanwhile, cook the grits according to the package directions. Stir in the butter. Serve the grits
topped with the eggs and vegetables.
Egg Nests
Ingredients
2 eggs
1/8 teaspoon Kosher salt (a pinch of salt per egg)
1/4 cup grated Gruyere cheese
Method
1 Preheat the oven to 450F 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 an eighth of a 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.
Deviled Egg Salad Recipe

Ingredients
12 eggs, hard boiled* and peeled
1/4 cup chopped green onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
3 Tbsp Dijon mustard
1/3 cup mayonnaise
1 Tbsp cider, white wine or sherry vinegar
A few drops of Tabasco or other hot sauce
1/4 teaspoon paprika
Salt and black pepper to taste
Method
1 Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.
2 In small bowl, mix together the mayo, mustard, vinegar and Tabasco. Gently stir the mayo dressing into the bowl
with the eggs and vegetables. Add paprika and salt and black pepper to taste.
Best served chilled.
Quick and Easy Egg Salad

Sandwich
Ingredients
1 hard-boiled* egg (large), peeled and chopped
1-2 Tbsp mayonnaise (to taste)
2 Tbsp chopped celery
1 Tbsp chopped green onion or chives
A pinch of curry powder
Salt and pepper (to taste)
Lettuce
2 slices white, wheat, multigrain, or rye bread, toasted
or plain
Method
1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and
onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.
2 Toast your bread slices if making the sandwich with toast. Put a layer of lettuce on one slice of bread, spread the
egg mixture on top of the lettuce, put another slice of bread on top.
Quick and Easy Egg Drop

Soup
Ingredients
3 eggs, lightly beaten
4 cups of chicken stock*
1 tablespoon of corn starch
Scant 1/2 teaspoon grated ginger**
1 tablespoon of soy sauce*
3 green onions, chopped
1/4 teaspoon of white pepper
3/4 cup of enoki mushrooms or sliced shitaki
mushrooms
Method
1 Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2 Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.
Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
egg-drop-soup-method-600-1
3 Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and
garnish with a few more chopped green onions. Serve immediately.
Tarragon Egg Salad

Ingredients
10-12 hard boiled eggs*, peeled and chopped
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 cup chopped fennel (about 1/2 of one large bulb)
1/2 cup chopped red bell pepper
1/2 cup chopped green onions, including the greens
1/4 cup, packed, chopped fresh tarragon leaves
2 teaspoons cider vinegar
Salt and pepper to taste
Method
Gently combine all of the ingredients. Add salt and pepper to taste.
Serve alone, over lettuce, on toast, or on bread for a sandwich.
Tuscan Scrambled Eggs

Ingredients
3 Tbsp extra virgin olive oil
1 large yellow onion, peeled and chopped
1 1/4 lb (600g) plum tomatoes, peeled and
chopped or 1 14 oz can of diced tomatoes
6 eggs
Salt and freshly ground pepper
Method
1 Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn
golden in color, about 6 minutes. Add the tomatoes and cook over low heat until the liquid evaporates, about 40
minutes.
2 Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and
cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon. Remove from heat
as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve
immediately.
Chorizo and Eggs

Ingredients
Olive oil or bacon fat
1/3 cup chopped onions (green, red, or yellow
onions) optional
1/4 lb of Mexican chorizo sausage, removed from
sausage casing
3 Tbsp raisins - soaked in hot water for 10 minutes
and drained
5 to 6 eggs
Salt
Tortillas - optional
Cilantro - optional
Method
1 Heat a large skillet on medium high heat. Heat a tablespoon of olive oil or bacon fat in the pan. Add the chopped
onions (optional) and cook until softened.
2 Once softened, move the onions to the side of the pan and add clumps of chorizo into the pan. Use a wooden
spatula to break up the pieces of sausage. Add the raisins. Stir until the sausage is cooked through, though not
necessarily browned. If you are not using lean chorizo, drain the excess fat from the pan before proceeding. If you
are not using lean chorizo, you may want to cook the chorizo first, draining the excess fat, then remove to a plate
while you cook the onions in the remaining fat. We usually cook with lean chorizo, so excess fat isn't an issue.
3 Crack the eggs one at a time, into the pan. Break the yolks and stir the eggs into the sausage. Add a light sprinkling
of salt. Stir constantly until the eggs begin to set, but are still moist. Remove from heat.
Serve immediately with a side of warmed corn tortillas and cilantro as a garnish.
'Curried egg' garden salad

Ingredients
4 eggs
1 butter lettuce, leaves separated
1 telegraph cucumber, peeled, thinly sliced
1/4 cup micro cress (see Notes)
150g thick low-fat Greek yoghurt
1 teaspoon curry powder
2 tablespoons extra virgin olive oil
Pinch of cayenne pepper
1 teaspoon nigella seeds (see Notes)
Method
1.
Fill a small pan with hot water and add eggs. Bring to the boil, then reduce heat to low and simmer for 3-4
minutes until soft-boiled. Remove eggs with a slotted spoon, cool, then peel and quarter. Season and sprinkle with
cayenne.
2.
Meanwhile, place yoghurt, curry powder and some salt and pepper in a small bowl. Stir well to combine. Stir
in oil and set aside.
3.
Divide lettuce among plates. Arrange the cucumber and the eggs on top and dollop over yoghurt dressing.
Scatter with cress and nigella seeds and serve.

Curried Egg Salad Sandwich: Ingredients

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What ingredients are used in the Tuscan Scrambled Eggs recipe?

Curried Egg Salad Sandwich

Swiss Chard and Cheddar Quiche

3 tablespoons olive oil

Heat oven to 350 F.

inch piecrust and bake until set, 40 to 45 minutes.

Spinach, Feta, and Sun-Dried

Scrambled Eggs With Chorizo

1 1/2 pounds new potatoes, halved if large

Baked Eggs With Cream and Herbs

1 tablespoon unsalted butter, softened

Egg in a Hole With Smoked Salmon

2 slices country bread

1 15.5-ounce can black beans, rinsed

1. Heat oven to 400 F.

Spaghetti With Herbs, Chilies, and Eggs

12 ounces spaghetti (3/4 box)

Frise With Bacon and

Poached Eggs With Grits

1 pound cherry tomatoes

Deviled Egg Salad Recipe

Quick and Easy Egg Salad

Quick and Easy Egg Drop

Tarragon Egg Salad

Tuscan Scrambled Eggs

Chorizo and Eggs

'Curried egg' garden salad

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