Eggs A la Goldenrod

For those of us who made Seerney Paska this is a great recipe for using up all those egg whites. The basic white sauce can be kind of bland for some who like some zip in their food so I added some prepared mustard to the sauce along with some chives. The chives give the dish some added color.

Eggs a la Goldenrod

Ingredients:

2 Tablespoons butter
2 Tablespoons flour
2 Cups milk
1/2 teaspoon salt
A pinch of white pepper (you can substitute black pepper if you’d like)
2 Tablespoons snipped chives
A Tablespoon or more of prepared mustard according to taste. We enjoyed the country mustard with horseradish added.
8 hard boiled eggs.
4 slices of toasted bread cut into triangles.

Method:

Peel the hard boiled eggs and separate the yolk from the white. Slice the egg whites into bite size portions. Press the yolks through a sieve and set aside. Melt the butter in a heavy bottomed saucepan over low heat. Add the flour and blend well. Add the salt and the pepper. After approx. 4 minutes of cooking over low heat add the 2 cups of milk and turn up the heat to medium. Stir constantly until the milk begins to thicken. Whisk in the mustard. Add the chives and the eggs whites and heat through.

Toast the bread and cut each piece into 4 triangles or whatever shape you’d like. Place bread on a plate and scoop a good portion of the prepared white sauce mixture over the bread. Garnish with the egg yolk that was pressed through a sieve.

Note: In retrospect I think this recipe would also work well with some cooked crumbled sausage or bacon added to the white sauce.

This recipe will make at least 4 generous servings.

Tortilla Egg Cups

These little egg filled ramekins make a nutritious lunch.

It take minutes to throw together and half an hour in the oven while you set the table and cut up some veggies and fruit.

• 4 small tortilla shells (I used whole wheat but you can use any flavour of your choice)
• 8 eggs
• 1 teaspoon (or less if you don't like it spicy) ground chili paste (sambal oelek) found in the Asian food section
• 1/2 teaspoon chili powder
• 1/2 teaspoon dry mustard
• 3/4 cup cottage cheese
• 3 tablespoons chopped sweet red pepper
• 3 tablespoons chopped chives
• 2 slices deli ham finely diced or ready cooked bacon
• grated cheddar for sprinkling on top
• salt and pepper to taste

1. Preheat oven to 375 F
2. Spray 4 ramekins with cooking spray and ease the tortilla shells inside each cup trimming the excess shell and pressing to fit. Put the ramekins on a baking sheet.
3. Beat together the eggs, chili paste, dry mustard, chili powder, cottage cheese.
4. Add the veggies and bacon.
5. Divide evenly between the cups.
6. Grind some fresh salt and pepper over top.
7. Sprinkle with cheese.
8. Bake for about 30 minutes or until eggs are set.
9. Remove from ramekins before serving.

Pizza Omelette

This omelette is a nice twist from the usual. You can use various toppings, herbs and cheeses. I served it with toast and jam..I always need toast and jam to accompany my omelette.

• 3 eggs
• 1/4 cup milk
• 1 teaspoon fresh parsley, chopped
• Pinch basil
• Pinch Italian seasoning
• Pinch cayenne
• Salt and pepper to taste
• 1 tablespoon butter
• 2 tablespoons pizza or spaghetti sauce
• 1/4 cup (rounded) mozzarella cheese, grated
• 1/4 cup tomatoes, diced
• 1/4 cup green peppers, diced
• 1/2 cup cooked ham, diced or you can use bacon, sausage or pepperoni

1. Whisk eggs, milk and spices along with salt and pepper.
2. Melt and heat butter in a non stick frying pan on medium high heat, I used my cast iron pan.
3. Pour egg mixture into the pan. When it starts to set lift up sides with spatula, tip pan and let the uncooked egg mixture slide beneath the cooked part.
4. When eggs are almost set, spread the pizza sauce over the top. Sprinkle on the tomatoes, green pepper and ham. Sprinkle cheese on top.
5. Place under a preheated broil setting in the oven, watching closely just until cheese is melted and golden in color. If using a non stick pan and you can't place it in the oven, just cover with a lid and cook for another minute or two to allow cheese to melt.

Pineapple Rolls

These pineapple rolls are a wonderful addition to any brunch. They also are delicious cut in half, spread with butter and grilled!

Dough:

• 2 tablespoons instant yeast
• 2 cups scalded milk
• 1/2 cup sugar
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 1 teaspoon salt
• 7 to 8 cups of flour

Filling:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup crushed pineapple, drained
• 1/2 cup pineapple juice, which you just drained from the can
• 1/3 cup sugar
• 1/4 teaspoon salt

Glaze:

• 1 1/2 cups icing(powdered) sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla

To make the dough:

1. Scald milk, add sugar, butter and salt. Cool to lukewarm and add eggs which have been whisked.
2. Mix in 4 cups of flour with the yeast. Stir in remaining flour one cup at a time to form a soft dough. Knead until smooth and elastic.
3. Cover and let rise until doubled for about 1 hour.

For filling:

1. Melt butter in saucepan, stir in flour till smooth.
2. Add the pineapple juice, crushed pineapple, suagr and salt.
3. Bring to boil and cook for over medium heat until thickened. Remove from heat and cool.

Preparing Rolls:

1. When dough has risen, punch down and turn onto a lightly floured surface. Roll into a 24"x 12" rectangle.
2. Spread filling within 1/2" of edges. Roll up jelly roll style, starting with long edge, pinch seam to seal.
3. Cut into 16 pieces. Place close together in two 9" by 13" greased baking pans.
4. Bake at 350º for 35 minutes or until golden. Remove from pans and cool.
5. While still warm drizzle with glaze.

Some of you have been asking about letting the pineapple rolls rise before baking. I don't but I'm sure it's okay if you do.

I will also add that you could stir in the flour a cup at a time. That way you don't use any more flour than necessary.

Italian Breakfast Sandwich

This is an open faced sandwich with some interesting ingredients that work together well. You can assemble it any way you'd like but I'd suggest placing the thin sliced tomatoes on top for the visual benefit.

Bread of your choice lightly toasted

Ranch Dressing

Red onion thinly sliced

Peperoncini thinly sliced

Scrambled egg

Provolone cheese thinly sliced

Tomatoes thinly sliced

Spread ranch dressing on the lightly toasted bread. Layer the thinly sliced onion, peperoncini, scrambled egg, provolone, and tomatoes on the bread. Place under broiler keeping a close eye on it till the cheese melts. You can also use a toaster oven to melt the cheese. If you'd like sprinkle the open faced sandwich with some dried basil. Enjoy!

Apple Hazelnut Pancakes

We have several walnut and hazelnut trees at my parents property and usually end up with more nuts than we can use. Often my mom even gives them to me shelled and ready to freeze. Having them handy made it easy to try this nutty pancake recipe. I love it!

If you have never tried making pancakes with buttermilk, it may be time to give it a try. Buttermilk is low in fat, has a long shelf like in the fridge, of course, and adds rich texture to muffins and pancakes. Cook thick pancakes on lower than medium heat and turn only once, to keep them fluffy.

Ingredients:

1/2 cup coarsely ground hazelnuts

1 1/2 cups flour

3/4 tsp baking powder

1/4 tsp soda

1/4 tsp salt

2 eggs, beaten

1 1/4 cups buttermilk

1 Tbsp oil

1 apple, grated

Method:

1. Dry-fry chopped hazelnuts in non-stick skillet on low heat, stirring for a few minutes, until you smell the nice aroma of the nuts. You can also roast them whole in the oven, on a pie plate. This may take 10 - 15 minutes, then chop or grind them. You can freeze them this way.
2. Mix dry ingredients in a large mixing bowl.
3. Stir in the combined egg, buttermilk and oil, to make a thick batter.
4. Add grated apple and hazelnuts.
5. Drop by serving spoon onto pre-heated griddle.
6. Cook between low and medium heat until tiny bubbles form on top. Flip and cook other side until golden.
7. Keep warm on oven proof plate in 175 F oven.
8. This makes 12 large, thick pancakes.

Pear Bread

This is a delicious sweet bread to serve up at a brunch.
It's a wonderful treat anytime..just add a slice of cheese and a cup of coffee and you will be reaching for that second piece!

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1 cup pear sauce ( same as applesauce but used pears instead of apples)

Directions:

1. Mix butter and sugar until creamy. Beat in eggs and vanilla.
2. In another bowl mix the dry ingredients and mix into the creamed mixture just until moistened.
3. Fold in the pear sauce. Pour into a greased 8" x 4" loaf pan.
4. Bake 1 hour in preheated oven at 350º or until toothpick inserted in center comes out clean.
5. Cool for 10 minutes before removing from pan.

Cranberry Orange Scones

Much like the scones served at a popular tea shop in our town, these scones are flaky, moist and delicious. 

Cranberry Orange Scones

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/3 cup butter, chilled
• 3/4 cup fresh cranberries, coarsely chopped
• 1 tablespoon finely grated orange peel
• 1 egg, beaten with fork
• 3/4 cup buttermilk

1. Combine dry ingredients in mixing bowl.
2. Cut in butter until mixture resembles coarse meal.
3. Mix in orange zest and coarsely chopped cranberries.
4. Combine buttermilk and egg; add to dry ingredients and mix until dough sticks together.
5. Drop by large spoonfuls (scoop) onto a baking sheet lined with parchment.
6. Bake at 400°F for 15 minutes or until golden.
7. Cool slightly and then drizzle with glaze.

Glaze:

• 3/4 cup icing sugar
• 1 teaspoon orange zest
• 3 tablespoons orange juice

Combine ingredients and stir until smooth.  Using a spoon, drizzle the icing over the scones.
Yield: 12 scones

Easy Mediterranean Quiche

 

 

• 1 medium yellow onion, diced
• 1 red bell pepper,diced
• 1 yellow or green pepper, diced
• 1/2 teaspoon oregano
• 1/2 cup sliced olives
• 1 tablespoon olive oil
• 1 small tomato diced
• 1/4 cup finely chopped sund dried tomato
• 1/2 cup crumbled feta cheese
• 4 large eggs
• 1/2 cup bisquick
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 1/2 cup milk
• Spray a deep dish pie plate with cooking spray and set aside.
• Preheat oven to 350 F

1. In a medium sized skillet,  heat the oil and then saute the onion, peppers and oregano until the veggies are  translucent.
2. Spread them evenly in the pie plate.
3. Arrange the sundried tomato, the diced fresh tomato, olives  and the feta cheese over top.
4. Combine the rest of the ingredients in a blender or a mixing bowl and beat until smooth.
5. Pour over the ingredients in the pie plate.
6. Bake at 350 F for one hour. (stick a sharp knife into the center to make sure it comes out clean)

Apple and Cream Filled Cinnamon Coffee Cake

1. This coffee cake can be enjoyed as a dessert or you can wow your friends at brunch.
   
   Ingredients:
   
   1/2 cup soft butter
   1 cup sugar
   2 eggs
   2 tsps vanilla
   1 1/2 cups flour
   1/2 tsp baking soda
   1/2 tsp salt
   1 cup sour cream
   
   Topping:
   
   1/2 cup sugar
   1/2 cup chopped pecans
   2 tsps cinnamon
   
   Filling:
   
   3/4 cup milk
   1 tbsp cornstarch
   1/4 cup soft buter
   1/4 cup soft shortening
   1/2 cup sugar
   1 tsp vanilla
   
   2 apples, peeled, cored, sliced and cooked until soft. I used McIntosh apples.
   
   Cream butter and sugar until light and fluffy.
   Add eggs one at a time, beating well after each one and stir in vanilla
   Combine flour, baking soda and salt and add to creamed mixture alternately with sour cream, beating just until combined.
   Pour into two greased or parchment lined 9" round baking pans.
   Combine topping and sprinkle over batter, lightly cut with knife through batter to swirl.
   Bake at 350º for 20 to 25 min or until toothpick comes out clean.
   Cool for 10 min then remove from pans to cool completely on a wire rack.
   
   To make the filling:
   
   In a small bowl whisk together cornstarch and milk until smooth. Bring to a boil in the microwave. Or you may use saucepan on stove.
   Cook and stir for 1 to 2 min until it thickens, cover bowl and refrigerate until chilled.
   In another bowl cream butter, shortening and sugar until light and fluffy.
   Add chilled milk mixture and vanilla and beat on med speed for 8 to 10 min until smooth and creamy.
   Place one layer of cake on serving plate, spread with filling and the cooked apples and top with the remaining cake layer.
   Store in fridge.
   Servings..8-10
   
   This is an amazing coffee cake..try it, you will not be disappointed!
   
   
   
   
   
   

Cake Donut Holes

Every once in awhile I like to make cake donuts and the 'donut holes' are always the first to be snatched up so why not just make donut holes? They are good either plain or dusted with icing (powdered) sugar.
This is the recipe my mother used when she made cake donuts.

• 2 1/2 tbsp butter
• 3/4 cup sugar
• 3 eggs
• 3 1/2 cups flour, approx
• 4 tsp baking powder
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp salt
• 1 cup milk

1. Sift dry ingredients together and set aside. I mix 1 cup of flour with the baking powder, salt and spices and then add the rest of the cups of flour as I need them.
2. Cream butter and half the sugar together.
3. In a separate bowl beat eggs and the remaining sugar and combine with the butter and sugar mixture
4. Stir in dry ingredients alternately with the milk to make a dough just stiff enough to roll out, dough should be slightly sticky.
5. Roll out dough to 1/4" thickness, using flour sparingly.
6. Cut with floured donut cutter or a very small cookie cutter to make the donut holes.
7. Deep fry until golden brown..the oil should be 375º although I just test the oil by placing one donut hole in the heated oil and when it immediately rises to the top I know the oil is hot enough.
8. Shake up the 'donut holes' in powdered sugar. These little morsels can be served for coffee break or brunch.

Maple Toast Eggs

These maple toast eggs are a nice change for breakfast..it's a one egg breakfast in a muffin cup!

• 6 bacon strips, diced..I used maple flavored bacon
• 1/4 cup maple syrup
• 1/8 cup butter
• 6 slices firm textured white bread..I used multigrain
• 6 eggs
• Salt and pepper to taste

1. In a skillet cook bacon till crisp, place on paper towels to absorb grease, then dice and set aside.
2. In a small saucepan heat syrup and butter until butter is melted.
3. Trim crusts from bread, flatten slices with a rolling pin.
4. Brush one side generously with syrup mixture and press each slice into a lightly greased muffin cup with syrup side down.
5. Divide diced bacon among muffin cups.
6. Carefully break one egg into each cup.
7. Sprinkle with salt and pepper.
8. Cover with foil.
9. Bake at 400º for 18 to 20 min or until the eggs reach desired doneness..I baked them for 22 min.
10. Serve immediately..I had a little syrup mixture leftover so I drizzled it over the eggs.

Spinach with Eggs

This is a unique recipe, of sorts, that my mother served (minus the mushrooms) when I was growing up. It’s the kind of dish that, if you are introduced to it early in life, you don’t have too much of a chance to think about the idea of not liking it because of how it looks. I have always liked spinach and have not kept this delicious vegetable from our kids either.

Ingredients:

2 – 3 Tbsp butter, divided
1 cup sliced mushrooms
10 cups fresh chopped up spinach (about 275 gm)
OR 1 pkg frozen chopped spinach, thawed
4 – 5 eggs
salt and pepper to taste

Method:

1. Butter a small Pyrex dish such as a pie plate.
2. Cook mushrooms in a little butter until juices disappear. Dish into pie plate.
3. Cook spinach in a large pot with a small amount of water, just enough to steam it until it shrinks down (a few minutes). Remove any excess water and spread on top of mushrooms in pie plate. If using frozen spinach, no need to steam if it's thawed completely.
4. Season with salt and dot with butter.
5. Crack eggs on top.
   Bake at 375 F about 15 minutes or until done to your preference. When the egg whites turn white, watch yolks carefully if you want them a little runny.
6. Serve with hashbrowns, or on a toasted English muffin.

Ziploc Omelette

This is not so much a recipe but instead a fun and different way to prepare an omelette and a great idea for when you have guests for brunch. Each guest can assemble their own omelette from an assortment of prepared ingredients. Or you can assemble them the night before if you like so they are ready to cook in the morning.
Set out your cartons of eggs and a variety of chopped up ingredients such as:

Ham, bacon or sausages, cooked
Green and red peppers
Hashbrowns..cubed
Cheeses
Tomatoes
Onion greens
Salt and pepper to taste
Salsa and hot sauce
And whatever else you might like in an omelette.

1) Crack 2 eggs into a medium size freezer ziploc bag(not more than 2 per bag) and shake to combine.
2) Add the rest of your choice of ingredients to the bag and shake up again. Make sure to get all the air out of the bag and zip it up.
3) Place bags into a large pot of rolling, boiling water and boil for 13 to 15 min.
4) If a large group is being served you can place about 6 bags per large pot. If you need to do more have another pot of boiling water ready.
5) Remove bags carefully from the boiling water, cut off top half of the ziploc bag and roll out the omelette on a plate.
You and your guests will be amazed!

Serve up with toast and jam, fruit, muffins and coffee and you have a wonderful brunch happening:)

Poached Tomato Eggs

This is one of my father in law's recipes.

In our early years of marriage my mother in law ran Murchies Tea Room in Victoria. Chef Vincent Parkinson was the chef and took this recipe that Dad shared with him, and served it in the restaurant. I'm sure Vince perfected the recipe with his expert culinary skills and taste, but Dad's original recipe is wonderful.

In the menu at the tea house this was called Poached Eggs Oaklane.

Ingredients:

-4 cups chopped tomatoes (I like to use beef steak tomatoes, but any will work)

-1/4 cup chopped fresh basil (or use 2 tsp dried basil)

-1/2 cup butter

-salt and pepper

-4 eggs

-toast, very crispy

Method:

In a heavy skillet, melt butter and add chopped tomatoes. Cook over medium heat until tomatoes begin to cook down. Add the basil and continue to cook until tomatoes are very soft. Turn down and simmer for 20 minutes. Add salt and pepper to taste.

Once the tomatoes are cooked down, crack eggs into the tomato basil mixture and poach to your desired likeness.
While eggs are poaching place a lid over to help set the yolk.

When the eggs are poached to your likeness, using a large flat spoon transfer onto toast.

Serve with fried potatoes, bacon or sausages.

Maple Oatmeal Scones

This recipe came to me by way of an on-line recipe exchange a few years ago...and it's an awesone breakfast scone. It was sent to me by someone named Jenn...who thinks it originated with the Barefoot Contessa. Oatmeal, whole wheat flour, real butter, buttermilk and maple syrup...they are worth waking up for!

Ingredients:

• 1 3/4 cups flour
• 1/2 cup whole wheat flour
• 1/2 cup quick cooking oats
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup butter
• 1/4 cup buttermilk
• 1/4 cup pure maple syrup
• 2 large eggs, lightly beaten
• 1 egg beaten with water, for egg wash

Glaze:

• 2/3 cup icing sugar
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons vanilla

Method:

1. Preheat oven to 400ºF.
2. Combine flour, oats, baking powder, salt and sugar in mixer bowl.
3. Blend in cold butter at lowest speed until butter is in pea-sized pieces.
4. Combine buttermilk, maple syrup and eggs.
5. Add buttermilk mixture quickly to flour mixture. Mix until just blended.
6. Dump dough onto well-floured surface and and be sure it is combined.
7. Flour your hands and rolling pin...and roll dough to 3/4-inch thick.
8. Cut into triangles or 3-inch rounds with a cutter.
9. Place on baking sheet lined with parchment paper...and brush tops of scones with egg wash.
10. Bake for about 20 minutes...or until tops are crisp and golden.
11. When the scones are done, cool for about 5 minutes.
12. Drizzle about 1 tablespoon of glaze over each scone.
13. Sprinkle with a few uncooked oats if desired.

Now here's the best part. These scones can be prepared in advance, covered and refrigerated overnight before baking. They are the perfect solution for serving something warm out of the oven for overnight guests.

Enjoy,

Banana Oatmeal Pancakes

Ever the pancake lover that I am, this recipe in the Chatelaine Holiday Edition 2008, caught my eye. They may take a little longer to prepare than your average pancake, but then - these are not your average flapjack! Here is my version.

Ingredients:

1 cup quick cooking oats
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
2 eggs
1 cup vanilla yogurt
3/4 cup milk
2 Tbsp melted butter
2 ripe bananas, chopped

Method:

1. Preheat griddle between low and medium heat
2. In large bowl, combine dry ingredients
3. In another beat eggs, add yogurt, milk and butter. Stir in finely chopped bananas
4. Stir wet ingredients into dry, stirring until blended
5. Drop by extra large spoonfuls onto pre-heated griddle. You don't want to cook these too quick, because they are quite thick. Turn over once you see tiny bubbles forming on top. If they are too dark, turn down the temperature.

This recipe makes 16 pancakes. Left-overs can be frozen and reheated in the toaster or microwave.

Chocolate Chipit Snackin' Muffins

Again, another good recipe from my favorite muffin cookbook called "The Best 250 Muffin Recipes by Esther Brody. I have really enjoyed this book and for a good while there I was trying a new recipe every week.
I think it is time that I rekindle that ritual. Sunday breakfast was often homemade muffins before we all run out of the door for church.

• 1 1/2 cups flour
• 1 cup sugar
• 2 tbsp. cocoa
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup oil
• 1 tsp. vanilla
• 1 tbsp. vinegar
• 1 cup warm water
• 1/2 cup chocolate chips (or more if you so desire)

1. In a bowl combine flour, sugar, cocoa, baking powder, baking soda and salt. Make a well in the center. Add oil, vanilla, vinegar, and warm water. Stir just until moist. Add chocolate chips.
2. Spoon batter into prepared muffin tins, filling to top. Bake in prepapred muffin tins, filling to the top. Bake in a preheated oven for 15 to 20 minutes at 400. (I always do 375.)

Serve with a good cup of coffee in the company of good fellowship.

Pluckets

This recipe is known by a few names... monkey bread or pull aparts but my favorite name for them is pluckets! This would be a perfect addition to a brunch..wouldn't it be fun to let your guests 'pluck at it'?
I'm sure this recipe can be found in many cook books. This one I found in the Christian Home Cook Book (I made slight changes). You could use any sweet yeast dough or even plain old bun dough although I really prefer the light texture of this dough.

Ingredients:
1 tbsp yeast
1/4 cup lukewarm water
1 cup scalded milk
1/2 cup sugar
1/3 cup melted butter
3 eggs, well beaten
1/2 tsp salt
4 1/2 cups flour, approx

Method:
Scald milk, add butter, sugar, salt and I added the 1/4 cup lukewarm water here as well (I use instant yeast so I don't need the water to 'poof' the yeast) to the milk and let cool to lukewarm. Add well beaten eggs and mix well.
Now add the yeast and just enough flour to make a very stiff batter. It will be sticky.
Cover and let rise in a warm place until doubled in bulk, punch down and let rise again.

Meanwhile prepare the sugar/cinnamon mixture.
3/4 cup sugar, white or brown
3 tsp cinnamon
1/2 cup chopped nuts..I used pecans
Mix this together and set aside.
Melt 1/4 cup butter and set aside.

Once dough has risen the second time punch down and pluck walnut sized pieces of dough and roll into balls, making sure your hands are greased with butter. Dip the balls of dough in melted butter and then roll in the sugar/cinnamon mixture.
At the end I had a bit of the dipping mixture and melted butter leftover so I just put that over the top of the pluckets.
Pile loosely in an ungreased angel food pan and let rise again for 30 min.
Bake at 350º for 35 min, then immediately flip pan upside down on a plate. Wait a few moments and the pan will be easy to remove.
Serve warm.

Coddled Eggs

We were given two porcelain Royal Worcester egg coddling cups as a gift. They were so pretty, but I had no idea what they were for. Once I found out what they were and how to use them we have been enjoying coddled eggs for breakfast.

The egg coddlers shown are for 2 medium size eggs. You can purchase them at specialty kitchen shops, and can also be found in antique shops. If purchasing a used coddler make sure the lid has a good seal.

How to use:

Place empty cups in a pot and fill pot with water to just below the lid rim of the cup.

Remove the cups from the pot.

Lightly grease the inside of the cup and lid with butter. (or use non stick spray)

Bring the pot of water to a boil while you assemble your eggs.

Ingredients -for 2 double egg coddler cups

-4 eggs, at room temperature

-4 tsp ceddar cheese, finely grated (optional)

-4 tsp deli ham, finely chopped (optional)

-dry basil, (optional)

-salt and pepper

-1 tsp butter

Place 1/4 tsp butter in the bottom of each greased coddler. Break one egg into each coddler. Sprinkle with a dash of salt and pepper and a pinch of basil. Top with 1 tsp of each ham and cheese, and then break the second egg over that. Top with the remaining ham and cheese, a dash of the seasonings and 1/4 tsp of butter.

Making sure you have greased the lid, screw it on (but do not tighten it too much) and carefully place the sealed coddlers in the pot of boiling water. I put a lid slightly left open over the pot to keep the steam in.

For a 2 egg coddler leave in the water for 8 1/2 minutes. If using only 1 egg boil for 6 1/2 minutes.

To remove from the water it is best to use the end of a fork or spoon by sliding it into the ring. The porcelain gets very hot! Using a dry tea towel hold the bottom and remove the seal. The eggs will be like a medium hard boiled egg. The cheese, ham and basil give it extra flavor.

Serve with home made hash brown potatoes, fruit and toast.

*if you want quick home made hash browns, microwave several potatoes for 4-5 minutes. Let cool slightly and leaving the skins on cut into chunks. Melt some butter in a non stick skillet and over medium heat brown until outsides begin to get crispy. Season with salt and pepper to taste.