Bell Pepper Egg-in-a-Hole

• 2 teaspoons olive oil
• 1 bell pepper (any color) cut into four 1/2 inch thick rings
• 4 large eggs
• coarse salt and ground pepper
• 2 teaspoons grated Parmesan cheese
• 4 slices multi-grain bread (I use English Muffins)

In a large cast-iron skillet or nonstick pan, heat oil over medium high heat. Add bell pepper and cook for 1 minute. Crack 1 egg into the middle of each pepper ring. Season with salt & pepper and cook until the egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place egg on a slice of toast, or serve with an English muffin. Serves 4.

Eggs Benedict w/Tarragon & Chive Hollandaise

For the Sauce:

• ⅓ cup regular mayonnaise
• 3 large egg yolks
• 2 tablespoons (or more) fresh lemon juice
• 1 tablespoon dijon mustard
• ⅛ teaspoon cayenne pepper
• ¾ cup (1½ sticks) unsalted butter, melted
• 3 tablespoons boiling water
• 1 teaspoon grated lemon peel
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh tarragon

For the Eggs Benedict:

• nonstick vegetable oil spray
• 8 large eggs, poached
• 1 tablespoon vegetable oil
• 8 slices Canadian bacon
• 2 English muffins, split, toasted

For the Sauce:

Combine first 5 ingredients in processor. Blend 5 seconds. With machine running, carefully pour melted butter down feed tube and process until well-blended.

Transfer sauce to double-boiler set over simmering water. Add 3 tablespoons boiling water and lemon peel to sauce. Whisk until sauce is very hot, about 4 minutes. Whisk in chives and tarragon. Season sauce to taste with salt and pepper.

For the Eggs Benedict:

Fill egg poaching pan with enough water to come 3/4-inch up sides of pan. Bring water to simmer. Lightly spray egg poaching cups with cooking spray. Break 1 egg into each cup. Cover and cook until yolks are just set around edges but still loose in center, about 4 minutes. Transfer eggs to warmed plate and repeat with remaining 4 eggs.

Meanwhile, heat oil in large skillet over medium-high heat. Add Canadian bacon and saute until heated through, about 1 minute per side. Place 2 bacon slices atop each toasted English muffin half. Top each with 2 poached eggs. Drizzle with sauce and serve.

Shirley's Quiche

• single pie crust
• 1 lb wilted chopped spinach (or 1 lb frozen chopped spinach) well squeezed
• 2 cups crumbled feta
• 1 chopped tomato
• 6 eggs lightly beaten
• 3 cups sour cream
• ½ teaspoon salt
• ½ teaspoon white pepper
• ¼ teaspoon nutmeg

Prepare single crust. Place in 10" pie pan, flute edge. Add spinach, tomato, and feta. In separate bowl combine eggs, sour cream, and spices. Pour over veggies and cheese. Sprinkle with paprika if desired. Bake at 400 for 15 minutes. Reduce heat to 350 and bake 45 minutes more. Test for doneness by tapping center of pie. Let sit 20 minutes before cutting. If using 8" pan reduce eggs to 4 and sour cream to 2 cups. Substitute any cheese and any veggie (raw or cooked), just squeeze liquid from veggies. Serves 8.

Baked Eggs & Tortillas in Creamy Tomato Sauce

Prep: 20 minutes Total: 45 minutes

Don't let the lack of meat fool you. This protein-packed casserole of eggs, tortillas, and a simple tomato sauce is a satisfying meal for the whole family.

Serves 4.

• 2 tablespoons vegetable oil
• 1 large white onion, diced small
• Coarse salt and ground pepper
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon red pepper flakes
• 1/2 cup half-and-half
• 8 corn tortillas, cut into 1/2-inch strips
• 8 large eggs
• 1/2 cup shredded cheddar (1.5 ounces)

Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until translucent, about 8 minutes. Season with salt and pepper; add garlic and cook until fragrant, 30 to 45 seconds. Add flour and stir to coat. Pour in tomatoes, scraping up browned bits. Add red pepper flakes and season with salt and pepper. Cook until tomato sauce is thickened and bubbling, 2 to 3 minutes. Stir in half-and-half and remove pan from heat.

Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Place tortilla strips in an even layer over sauce. Spread remaining sauce over tortillas. Break eggs over top and sprinkle with cheese. Bake until sauce is bubbling and egg whites are set, about 25 minutes.

Green Bean, Ham & Cheese Frittata

• 2 teaspoons olive oil 
• 1 pound green beans, trimmed and cut into 1-inch pieces 
• 1/2 pound thinly sliced deli ham, cut into thin strips 
• 2 bunches (12 to 16) thin scallions, cut into 1-inch pieces 
• 8 large eggs 
• 1 cup shredded (about 4 ounces) Fontina cheese 
• Coarse salt and ground pepper 

Preheat oven to 350 degrees. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add green beans, ham, and scallions (skillet will be full). Cover and cook, stirring occasionally until green beans are crisp-tender, about 6 minutes. 

In a large bowl, whisk together eggs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper; add to skillet, and tilt to distribute evenly. Gently press down on vegetables to cover them with egg mixture. Cook, without stirring, until edges are slightly set, about 1 minute. 

Transfer to oven; bake until center is set, 25 to 30 minutes. Run a wooden or rubber spatula around edges; slide frittata onto a platter, and cut into 4 wedges.

Kugel