Avocado Toast with Eggs

Ingredients

Avocado Toast

 1ripe avocado, peeled and pitted

 2 tbsp (30 mL)lime juice
 2 tbsp (30 mL)finely chopped fresh cilantro
 1/4 tsp (1.25 mL)salt
 1/4 tsp (1.25 mL)ground cumin
 4slices whole wheat bread, toasted
 1large tomato, sliced

Fried Eggs

 2 tbsp (30 mL)olive oil

 4eggs
 1/4 tsp (1.25 mL)salt and pepper

Instructions
Avocado Toast

1. Mash avocado with lime juice; stir in cilantro, salt and cumin.

Fried Eggs

1. Meanwhile, heat oil in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and
pepper. Cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up, or until eggs are
cooked as desired.
2. Spread avocado mixture evenly over toast. Top with tomato slices and fried eggs.
 Ricotta Toast with Fried Eggs

Ingredients

 1/2 cup (125 mL)ricotta

 3 tbsp (45 mL)finely chopped fresh basil, divided
 1/4 tsp (1.25 mL)each salt and pepper
 2 tbsp (30 mL)olive oil
 4eggs
 4slices whole grain bread, toasted
 8tomato slices
 2 tbsp (30 mL)finely grated Parmesan cheese

Instructions

1. Combine ricotta, 2 tbsp (30 mL) basil, salt and pepper.

2. Meanwhile, heat oil in nonstick skillet set over medium heat. Break eggs into skillet; cover and cook for 2 to 3
minutes or until egg whites are just set for sunny-side up. Alternatively, cook until desired doneness.
3. Spread ricotta mixture evenly over toast; top with tomato slices and fried eggs. Sprinkle with Parmesan cheese
and remaining basil.
 Cheesy Broiled Eggs on Toast

Ingredients

 2slices whole-grain bread

 4eggs
 1/4 cup (60 mL)milk
 Pinch salt
 Pinch pepper
 3 tbsp (45 mL)grated Parmesan cheese

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Instructions

1. Toast bread; place on baking sheet.

2. Whisk eggs, milk, salt and pepper in small bowl.
3. Spray skillet with cooking spray. Heat over medium heat.
4. Pour in egg mixture. Cook, stirring constantly, just until eggs thicken but are still creamy and slightly
undercooked. Spoon half of eggs onto each slice of toast. Sprinkle cheese over eggs.
5. Broil just until eggs set and cheese browns lightly, 1 to 2 minutes.
 Avocado Egg-in-a-hole

Ingredients

 2bagels, halved
 2 tbsp (30 mL)butter
 1avocado, sliced
 4eggs
 Pinch salt
 Pinch pepper
 2cheddar slices (or cheese of choice)

Instructions

1. Cut a larger opening into the center of each bagel half using a cookie cutter or small glass.
2. Add 2 tbsp butter to a skillet, heat over medium-high. Once melted, place the bagel halves in the pan, cut side
down. Cook till browned, about 2-3 minutes.
3. Flip bagel halves and arrange sliced avocado on each, but not overtop of the hole. Pour one egg into each
opening, season with salt and pepper, and cover 2 of the 4 bagel halves with a cheese slice (you can break up
the cheese slice to avoid covering the egg completely). Cover pan and cook until whites and yolks are cooked
to your liking, approximately 4 to 6 minutes.
4. Put the top and bottom halves together, transfer to a plate and enjoy! Or, wrap it in foil or parchment paper
and take it on the go!
 California Breakfast Sandwich

Ingredients

 4eggs
 1/4 tsp (1.25 mL)each salt and pepper (approx.)
 1 tbsp (15 mL)olive oil
 1/2ripe avocado, peeled, pitted and sliced
 1 tbsp (15 mL)lime juice
 4lettuce leaves
 16slices cucumber
 1/3 cup (75 mL)sprouts
 4whole wheat English muffins, toasted

Instructions

1. Whisk together eggs, salt and pepper. In non-stick skillet, heat oil over medium-low heat; pour in egg mixture.
Cook, stirring constantly, until eggs are creamy and softly set, approximately 5 minutes.
2. Toss together avocado, lime juice, and pinch each of the salt and pepper. Layer lettuce, avocado, cucumber,
scrambled eggs and sprouts over bottom halves of English muffins. Cap with top halves of muffins.
 Wild Mushroom Salad with Poached Egg

Ingredients

 1 lb (0.5 kg)cremini, oyster or shiitake mushrooms (or a combination), sliced

 1large shallot, thinly sliced
 2 tsp (10 mL)chopped fresh thyme or oregano (or 3/4 tsp/4 mL dried thyme or oregano)
 6 cups (1.5 L)torn escarole, frisée or Romaine lettuce
 1/2sweet yellow pepper, chopped
 2 tbsp (30 mL)grated Parmesan cheese
 1/4 cup (60 mL)balsamic vinaigrette dressing
 4eggs

Instructions

1. Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add mushrooms, shallot
and thyme; cook, stirring frequently, until liquid evaporates and mushrooms are golden, about 10 minutes.
Spoon into large bowl; add escarole, pepper and cheese.
2. Drizzle balsamic vinaigrette dressing over escarole mixture and toss to coat. Divide among four plates.
3. Fill saucepan with about 3 inches (8 cm) of water. Heat until water simmers gently. Break cold egg into small
dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs.
Cook in barely simmering water until white is set and yolk is cooked as desired, 3 to 5 minutes. Remove eggs
with slotted spoon. Drain well on paper towel, then place on top of salads.
 Baked Egg Cups

Ingredients

 6thin slices ham

 18baby spinach leaves
 6 tsp (30 mL)crumbled goat cheese
 6eggs
 6 tsp (30 mL)milk (1%)
 2 tsp (10 mL)finely chopped chives
 1/8 tsp (0.5 mL)black pepper

Instructions

1. Preheat oven to 350°F (180°C).

2. Spray bottoms and sides of 6-cup muffin tin with cooking spray. Line inside of each muffin cup with ham.
3. Place 3 spinach leaves over ham, then 1 tsp (5 mL) goat cheese over spinach.
4. Carefully crack an egg over top. Spoon 1 tsp (5 mL) milk over each yolk. Sprinkle chives and pepper over top.
5. Bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes.
Run knife around inside of each muffin cup, then remove.
 Muffin Pan Poached Eggs

Ingredients

 1 tbsp (15 mL)water

 12eggs
 1/4 tsp (1.25 mL)salt
 1/4 tsp (1.25 mL)pepper

Instructions

1. Preheat oven to 350°F (180°C). Add 1 tbsp (15 mL) water to each cup in 12-cup muffin pan. One at a time,
crack eggs into each cup. Season eggs with a pinch of salt and pepper.
2. Bake until egg whites are set and yolks are still runny, about 9 minutes. Let stand for 1 or 2 minutes. Scoop out
with slotted spoon, gently patting dry with paper towel.
 Potato Rosti with Poached Eggs and Spinach

Ingredients

 3medium Yukon Gold Potatoes, peeled (5 to 6 Topping

oz/150 to 180 g each)
 1clove garlic, minced  1 tbsp (15 mL)olive oil
 1/2 tsp (2.5 mL)each salt and pepper  8 cups (2 L)fresh baby spinach
 2 tbsp (30 mL)butter  1/4 tsp (1.25 mL)each salt and pepper
 2 tbsp (30 mL)canola oil  Pinch nutmeg
 2 tsp (10 mL)white vinegar  Paprika for garnish
 8eggs

Instructions

1. Shred potatoes using the largest holes on a box grater; spread the potatoes out in even layer on large kitchen
towel. Roll towel into log; position towel over the sink and twist to squeeze out as much moisture as possible.
Transfer potatoes to large bowl; mix in garlic. Sprinkle with salt and pepper; toss to coat.
2. In large, nonstick skillet, heat half of the butter and oil over medium-high heat; drop 1/2 cup (125 mL) portions
of potato mixture into skillet. Spread each portion into thin pancake; cook without disturbing for 4 minutes
per side or until golden. Transfer to paper towel–lined plate. Repeat with remaining butter, oil and potato
mixture.
3. Meanwhile, fill saucepan with enough water to come 3 inches (8 cm) up side; stir in vinegar and bring to
gentle simmer. Break cold egg into small dish or saucer. Holding dish just above simmering water, slip egg into
water. Repeat with remaining eggs. Cook, in barely simmering water, for 3 to 5 minutes or until whites are set
and yolks are cooked to as desired. Remove eggs with slotted spoon; drain well on paper towel.
4. Topping: In skillet, heat oil over medium-high heat; sauté spinach until just starting to wilt. Season with salt,
pepper and nutmeg.
5. Divide spinach evenly over rosti and top with poached eggs. Sprinkle with paprika.
 Easy Baked Eggs

Ingredients

 2 tbsp (30 mL)butter

 6eggs
 Salt and pepper, to taste
 Additional ingredients such as: chopped ham, chopped green onions, shredded cheese, about 2 tbsp (30 mL)
of ingredient per egg

Instructions

1. Preheat oven to 375°F (175°C).

2. Using a 6-cup muffin pan*, butter the muffin cups.
3. Crack one egg into each muffin cup. Add your choice of additional ingredients.
4. Bake 8 to 10 minutes. Serve immediately.
 Fettuccine Boscaiola

INGREDIENTS

 400g dried curly fettuccine pasta  425ml pouring cream

 250g rindless bacon rashers, thinly sliced  30g (1/3 cup) shredded parmesan
 40g butter  30g (1/3 cup) shredded romano
 400g cup mushrooms, thinly sliced  Parmesan (optional), extra, to serve
 5 shallots, ends trimmed, thinly sliced
METHOD
1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain
2. Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 4
minutes or until golden. Use a slotted spoon to transfer to a plate.
3. Heat the butter in the frying pan. Add the mushroom and cook, stirring often, for 5 minutes or until
tender and the liquid has reduced.
4. Add the pale section of the shallot and stir to combine. Stir in the bacon and cream. Simmer for 6-7
minutes or until the mixture thickens slightly. Add the parmesan and romano, and stir until well
combined.
5. Add the pasta and green section of the shallot to the sauce. Season with salt and pepper and toss until
well combined. Divide the pasta among serving dishes. Top with extra parmesan.
 Zucchini Manicotti

INGREDIENTS

 1 1/2 c. ricotta  Freshly ground black pepper

 1 c. finely grated Parmesan, divided  4 medium zucchinis, sliced 1/4" thick
 1 large egg, lightly beaten  1 c. marinara
 1 clove garlic, minced  1 1/2 c. shredded mozzarella
 1/2 tsp. Italian seasoning  2 tbsp. thinly sliced fresh basil
 kosher salt
DIRECTIONS

1. Preheat oven to 350° and spray a large baking dish with cooking spray.

2. In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with
salt and pepper and mix until well combined.

3. On a clean working surface, lay out three slices of zucchini so they are slightly overlapping and place a
spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with
remaining zucchini and ricotta mixture.

4. Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup
Parmesan and mozzarella.

5. Bake until the zucchini is tender and the cheese has melted, about 30 minutes.

6. Garnish with fresh basil then serve immediately.

 Eggplant Lasagna

INGREDIENTS

 3 medium eggplants  1 25-oz. jar marinara

 kosher salt  16 oz. whole milk ricotta
 1 tbsp. extra-virgin olive oil  1/2 c. freshly grated Parmesan
 3 cloves garlic, minced  1 large egg
 1 yellow onion  1/4 c. chopped fresh parsley, plus more for garnish
 2 tsp. oregano  4 c. shredded mozzarella
 Freshly ground black pepper

DIRECTIONS

1. Preheat oven to 400°.

2. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt.
Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.

3. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano.
Season with salt and pepper and cook until onions are translucent. Add marinara and cook until
warmed through.

4. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.

5. In a large casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a
layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with
marinara sauce, mozzarella, and Parmesan.

6. Cover with foil and bake for 35 minutes, then garnish with parsley and serve.
 Caprese Pasta Salad

INGREDIENTS

FOR THE PASTA SALAD FOR THE DRESSING

 1 lb. fusilli, cooked  1/2 c. extra-virgin olive oil

 8 oz. ciligini, halved  3 tbsp. red wine vinegar
 2 pt. grape tomatoes, halved  1 tsp. Italian seasoning
 1/4 c. thinly sliced basil, plus more for garnish  1 clove garlic, minced
 Balsamic glaze, for drizzling  kosher salt
 Freshly ground black pepper

DIRECTIONS

1. In a large bowl, combine fusilli, ciligini, tomatoes and basil.

2. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and
whisk until combined.

3. Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic
glaze and serve.
 Taco Zucchini Lasagna

INGREDIENTS

 1 tbsp. extra-virgin olive oil  1/2 c. sour cream, plus more for drizzling
 1 large onion, chopped  1 large egg
 1 tsp. ground cumin  1/3 c. salsa
 1 tsp. chili powder  3 large zucchini, thinly sliced lengthwise
 kosher salt  2 c. shredded Cheddar
 Freshly ground black pepper  2 c. Shredded Monterey Jack
 1 lb. ground beef  Fresh cilantro, for garnish
 3/4 c. ricotta


DIRECTIONS

1. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5
minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer
pink, 8 minutes more. Drain fat.

2. In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.

3. In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles,
sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up,
ending with zucchini noodles.

4. Bake until noodles are tender and cheese is bubbly, 25 minutes.

5. Drizzle with sour cream, garnish with cilantro, and serve.

 Primavera Zoodles with Shrimp

INGREDIENTS

 2 tbsp. extra-virgin olive oil

 1 yellow bell pepper, thinly sliced
 1/2 lb. asparagus, ends trimmed and cut into 1” pieces
 1/4 lb. sugar snap peas, thinly sliced diagonally
 1 lb. shrimp, peeled and deveined, tails removed
 kosher salt
 Freshly ground black pepper
 1 24-oz. jar RAGÚ Chunky Tomato, Garlic and Onion Sauce
 4 medium zucchinis, spiralized
 Shaved Parmesan, for garnish
 Torn fresh basil, for garnish

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add peppers and cook until slightly softened, 5 to 7 minutes.

2. Stir in asparagus and snap peas and cook until bright green and tender, 3 to 4 minutes. Add shrimp, season with
salt and pepper, and cook until firm and pink, 4 to 5 minutes more.

3. Add RAGÚ Chunky Tomato, Garlic and Onion Sauce and let come to a simmer, then toss in zucchini and cook
until al dente, 6 to 7 minutes longer. Garnish with Parmesan and basil.
 Ground Turkey Bolognese

INGREDIENTS

 1 lb. angel hair pasta  kosher salt

 1 tbsp. extra-virgin olive oil  Freshly ground black pepper
 1 large onion, chopped  1 28-ounce can crushed tomatoes
 1 large carrot, peeled and chopped  1/2 c. dry white or red wine
 1 celery stalk, chopped  1/4 c. freshly chopped parsley, plus more for garnish
 3 cloves garlic, minced  2 tsp. dried oregano
 1 lb. ground turkey  freshly grated Parmesan, for serving

DIRECTIONS

1. In a large pot of salted boiling water, cook angel hair according to package directions until al dente.
Drain and return to pot.

2. Meanwhile, make bolognese: In a large skillet or pot over medium heat, heat oil. Add onion, carrot,
celery, and garlic and cook until tender, 5 to 7 minutes. Add ground turkey and cook until no longer
pink, 5 minutes more. Season with salt and pepper.

3. Add crushed tomatoes, wine, parsley, and dried oregano.

4. Let simmer until thickened, 10 to 15 minutes.

5. Toss with cooked angel hair.

6. Garnish with Parmesan and parsley.

 Slow-Cooker Eggplant Parmesan

INGREDIENTS

 2 large eggplant, sliced into 1/2" coins

 2 eggs, lightly whisked
 1 c. panko bread crumbs
 1 tsp. garlic powder
 1 tsp. Italian seasoning
 2 c. marinara
 12 oz. mozzarella cheese, sliced
 1/2 c. grated Parmesan
 Fresh basil, for garnish
 kosher salt
 Freshly ground black pepper

DIRECTIONS

1. Place eggplant on paper-towel lined baking sheet and sprinkle each piece with salt. Let sit for 30
minutes and pat dry.

2. Spread about a third of the sauce in the bottom of a slow cooker. Whisk together panko brad crumbs,
garlic powder and Italian seasoning. Season with salt and pepper.

3. Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the
slow cooker. Top with more sauce and mozzarella. Repeat layers 2 more times. Cook on high for 4-5
hours.

4. Sprinkle with Parmesan and garnish with basil.

 Tuscan Spaghetti Squash

INGREDIENTS

 1 large spaghetti squash

 1 tbsp. extra-virgin olive oil
 kosher salt
 Freshly ground black pepper
 4 slices bacon
 2 cloves garlic, minced
 1 1/2 c. cherry tomatoes, halved
 2 c. baby spinach
 1/2 c. heavy cream
 1/3 c. grated Parmesan
 Basil, for garnish

DIRECTIONS

1. Preheat oven to 400 degrees F.

2. Cut squash in half lengthwise. Rub all over with olive oil and season with salt and pepper. Place flesh
side-down on baking sheet. Bake for 40-45 minutes, until the spaghetti squash is tender. Let cool until
cool enough to handle, then use two forks to pull apart spaghetti squash flesh into fine noodle-like
strings.

3. Meanwhile, cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate to drain.

4. Pour off half the bacon fat and add garlic, tomatoes and spinach to the skillet. Season with salt and
pepper. Add heavy cream and Parmesan and let simmer until slightly thickened. Add spaghetti squash
and toss until fully coated. Crumble bacon over the squash and stir to combine. Garnish with basil.
 Grilled Vegetable Rigatoni

INGREDIENTS

 kosher salt
 1 lb. rigatoni rigate
 2 green zucchini, cut into 1/4" diagonal slices
 1 large eggplant, cut into 1/4" rounds
 Freshly ground black pepper
 Extra-virgin olive oil, for drizzling
 3 c. marinara
 1/4 c. Freshly Chopped Parsley

DIRECTIONS

1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to
package directions until al dente. Drain pasta.

2. Meanwhile, preheat barbecue over medium-high heat. On a rimmed sheet pan, lay out zucchini and
eggplant slices. Season with salt and pepper, then drizzle with olive oil and massage gently. Place
vegetables in a single layer and grill until charred on both sides, about 2 minutes per side.

3. Place the pot over medium heat and add marinara; stir until warmed through. Toss together with pasta,
grilled vegetables and parsley.

4. Serve immediately.
 Project in Cookery 10

Pasta and Egg

Recipes
Submitted by:

Maria Lourdes Aquino

X- Gold

Submitted to:

Mrs. Roselyn Alan

Teacher