10 Sexy Ways To Eat Your Eggs All Day Long
A common conundrum for the foodie on a tight budget is the issue of health vs. cost. Sure, free-range, organic chicken breasts are better for you (and tastier) than hot dogs, but money is tight and that ish is expensive.
I don’t like to play that game though. For my money, I’ll take real, high-quality, inexpensive protein that is versatile, easy to find, and delicious. Enter the incredible, edible (yeah, I went there) egg.
Perhaps best known for their presence in all things breakfast, eggs are actually ideal for meals spanning the day. And for between $2.50 and $4.50 for 12 of them, they’re a heck of a deal. By making eggs the star of plate, you’ll find that you can indeed afford nutritious, protein-packed meals that satisfy your palate and keep you full for hours. Read on for 10 affordable and sexy egg-based meal ideas:
Frittata: Whisk together 6 eggs, ¼ cup milk, and ½ teaspoon each of salt and pepper. Add in your favorite sliced vegetables and a handful of shredded cheese. Stir well, pour into a greased 8″ pie pan, and bake in a 350-degree oven for about 30 minutes, or until the eggs are completely set. Serve with salad for a healthy, low-carb lunch or dinner. If you have leftovers, tuck slices of frittata between crusty slices of bread for a hearty, tasty sandwich.
Quiche: Whisk together 6 eggs, ¼ cup milk, and ½ teaspoon each of salt and pepper. Add in your favorite sliced vegetables and a handful of shredded cheese and stir well. Pour into a pre-baked store-bought or homemade piecrust, and bake for 30 minutes at 350 degrees. Serve with roasted vegetables and green salad for a classic French bistro lunch or dinner.
Poached Eggs over Greens: Sauté your favorite cooking greens (spinach, kale, mustard greens, beet tops, etc.) in a little butter or olive oil with a couple of minced cloves of garlic. Poach 1-2 eggs per person. To serve, divide the greens into bowls and top each one with one or two poached eggs, salt, pepper and red pepper flakes, if desired. Serve immediately.
Soufflé: Preheat the oven to 400 degrees. Butter a 6-cup soufflé dish and coat the inside lightly with grated Parmesan. Meanwhile, melt 2 and ½ tablespoons of butter in a large pot over medium heat. Add 3 tablespoons of all purpose flour and whisk until the mixture begins to foam. C (about 3 minutes) Keep an eye on it and see that it does not brown. Remove the pot from heat; let stand 1 minute, then pour in one cup of gently warmed milk, and whisk until smooth. Return the mixture to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in ½ teaspoon each paprika, salt, and a pinch of nutmeg. Add 4 egg yolks 1 at a time, whisking to blend after each one. Scrape soufflé base into large bowl. Cool to lukewarm. In a separate bowl, beat 5 egg whites until stiff peaks form. Gently fold ¼ egg whites into the flour-yolk mixture, then another 1/4th the whites have been added. Carefully scrape the mixture into the prepared soufflé dish. Place dish in oven and immediately reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (resist the urge to open the oven door during first 20 minutes). Serve immediately.
Spanish Tortilla: This classic Spanish dish may share a name with the classic flour or corn Mexican flatbreads, but the dish couldn’t be different. Place 6 cups of very thinly sliced Russet potatoes and one sliced medium yellow onions in a large non-stick pan over medium heat with 2-3 tablespoons extra virgin olive oil. Stir well to coat, then allow to cook for 10-12 minutes, until the potatoes are tender. Meanwhile, beat 6 eggs, and season with ½ teaspoon each of salt and pepper. Pour the egg mixture over the potatoes and onions, and let cook until the edges are brown and the egg is set. Turn out onto a serving plate, then serve in wedges with cooked or fresh vegetables and bread or rice.
Baked Eggs in Tomato Sauce (Also Known as Shakshuka): In a heavy-bottomed skillet, pie plate or other baking dish, ladle 4 cups of your favorite tomato sauce, and other simple vegetables, herbs or spices you might like (I love roasted garlic, caramelized onions, cumin and cayenne pepper). Crack 2 eggs per person into the sauce, then bake at 400 degrees for 12-14 minutes, until eggs are set. Serve with crusty bread for dipping.
Egg Tacos: Top flour or corn tortillas with fried or scrambled eggs, minced onion, chopped cilantro, salsa, avocado or guacamole and crumbled or shredded cheese. Serve with rice and beans if desired.
Egg Drop Soup: In a medium pot, bring 4 cups of chicken or vegetable broth to a boil over high heat. Add the ½ teaspoon of white pepper and salt to taste. Drizzle in 1 teaspoon of sesame oil if you have some on hand. Cook for another minute. Very slowly, pour in 2 lightly beaten eggs in a steady stream. To make classic egg shreds, stir the egg rapidly in a clockwise direction for one minute. Garnish the soup with chopped green onion and serve immediately.
Cheese Strata: In a large, buttered casserole dish, layer 8 slices of your favorite sliced sandwich bread, with shredded cheddar cheese in between. In a mixing bowl, whisk together 4 eggs and 2 cups milk. Pour over the egg mixture over the bread and cheese layers, then cover and refrigerate for at least 6 hours (and as long as overnight). Bake at 325 degrees for about 40 minutes, until puffy and golden-brown. Cut into squares and serve either warm or at room temperature.
Bacon and Egg Salad: Toss 4 heaping cups of mixed greens with your favorite salad dressing (I like equal parts balsamic vinegar and olive oil). Top the dressed greens with 4 sliced, hard-boiled eggs, 4 strips cooked, crumbled bacon, sliced cherry, and so on, until all of tomatoes, salt and pepper. Serve immediately.
Gabi Moskowitz is the editor-in-chief of the nationally-acclaimed blog BrokeAss Gourmet and author of The BrokeAss Gourmet Cookbook (May 2012) and Pizza Dough: 100 Delicious, Unexpected Recipes (November 2013). Most recently, she developed “Young and Hungry”, an ABC Family sitcom based on her life and writing. It premiers this summer (2014).