Eggs Around the Clock: Three Recipes

It seems that eggs seem to come in two varieties -- delicious and not. Perhaps it's because the typical preparation methods for this humble food are adhered to by chefs in every type of kitchen with a staunch and stubborn loyalty. But egg dishes don't have to be boring. In fact, the egg is an amazingly versatile food, similar to tofu. Try these three fun and simple egg-alicious recipes, one for every meal of the day.

No doubt the egg is a familiar sight on the breakfast table. It can also be found tucked away inside pancakes, waffles, burritos, and casseroles. But what about an eggpancake? Not a frittata or a scramble, and unlike any other regular grain-based pancake, the eggpancake is delicious, nutritious, and filling.

For the pancake:

• 3/4 cup egg whites (or replacer)
• 4 grams (1/2 of the little scooper) of Amazing Grass Chocolate Green SuperFood
• 1 T cocoa powder OR sugar free chocolate syrup
• pinch of vanilla (I used Love Street'ssuper-amazing raw vanilla powder)
• raw cacao nibs to taste

For the "icing:

• 1 big dollop of your favorite plain yogurt
• 1 T cocoa powder (I used No Pudge Fudge brownie mix because it's what I had)
• 4 grams (another half of the canister's scoop) of Amazing Grass Chocolate Green SuperFood
• water to thin

Heat a small greased skillet over a medium high flame. While the skillet is warming, mix together all the ingredients for the eggpancakes except the cacao nibs. Pour the mixture into the heated skillet. Allow the eggpancake to set and solidify for a few minutes. While it is cooking, mix the icing ingredients together in a separate bowl, adding water to combine as needed. Set aside for later.

Gently begin to lift the pancake away from the skillet as it firms, allowing the uncooked egg mixture flow underneath. Continue doing so on all sides of the cooking eggpancake until there is no more extraneous liquid. Sprinkle the cacao nibs (or chocolate chips, it's up to you!) on top, cook for another minute, then plate the eggpancake.

"Ice" the eggpancake with the yogurt mixture. Devour, using only your fingers if possible. A drizzle of maple syrup would not be amiss, and rolling your eggpancake up is optional but good fun.

Makes one amazing eggpancake.

Frittata are Italian pancake-like eggs that are cooked, often with vegetables and spices, in a skillet. They are not to be confused with the eggpancake, but instead tend to be savory. These mini frittata are ideal for packing in a sack lunch.

• 3 oz. chopped spinach
• 2 T low/no fat sour cream
• 1/2 cup cheddar
• 1/4 cup mozzarella
• 2 eggs (or 1/2 cup replacers)
• 1/8 cup skim milk
• 1/8 tsp hot sauce
• 1/2 tsp cumin
• 1/8 tsp black pepper
• 1/4 tsp lemon juice
• 1 T dried cilantro
• 1 1/2 T salsa

Preheat the oven to 375 degrees Fahrenheit.

With a fork or whisk, beat the eggs, milk, hot sauce, salsa, and spices well. Stir in the cheeses, spinach, and quark, mixing thoroughly.

Pour into six greased (I used canola oil cooking spray) regular-sized muffin cups and bake for 20 to 25 minutes, or until browned and slightly crispy on top. Remove from the oven and let stand for 5 minutes. Serve warm, or refrigerate for tomorrow's lunch.

Serves 1.

Huevos rancheros (or "rancher's eggs" in English) are typically morning fare, but are just as delicious at dinner time. For these a whole egg is a must, but the taste experience (not to mention the wonderful nutrients) you will receive as a result will be wholly worthwhile. Be sure to pair these eggs with your favorite salsa, and a little ketchup wouldn't hurt either.

• 1 tortilla
• 1/4 cup black beans
• 1/4 cup corn
• 1/4 cup diced pineapple
• 1/4 cup cheddar
• 1 egg
• 3 heaping T salsa
• toppings of your choice (sour cream, quark, avocado, etc.)

Preheat the oven to 350 degrees Fahrenheit (I used my toaster oven, and upped the temperature to 400 because it's a little on the weak side). On a tray lightly coated in non-stick spray, place one tortilla (I used a wheat tortilla that measured about 8 inches in diameter).

In a separate bowl, mix the beans (I used black, but feel free to use refried, kidney, or any other bean of your choosing), corn, pineapple, and salsa. Arrange this mixture in the middle of the tortilla in a circle, leaving a space in the center. Into this space crack one egg. Sprinkle about half of the cheddar cheese over the top of the egg and beans, then place the tray in the oven.

Bake for 15 minutes. When the egg is set to your liking, remove the tray from the oven. Slide the [very hot!] tortilla onto a plate, and sprinkle the rest of the cheese over the top. Garnish with your favorite toppings, then chow down.

Serves 1.

Did you like what you read? Try some of my other simple and nourishing recipes, posted here on HubPages:

• Make extraordinary hummus
• Bake carrot fries
• Blend a green smoothie
• Enjoy pomegranate biscotti
• Nibble a quick and healthy snack
  

Happy cooking! For even more delicious recipes, visit my balanced living blog, Kitchen Courage.

All writing, photography, and recipes copyright of Beth Morey, 2008-2010. Reproduction/reprinting is prohibited, although linking to this hub as an information source is permitted. Previously published on AC.