|Acapulco Baked Eggs|
Put butter in 8-inch square baking pan. Set pan in 350 degree oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 degrees for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.
|Baked Scrambled Egg Casserole|
Heat oven to 250 degrees. Grease a 2-quart casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixture into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250 degrees for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.
|Chile French toast|
In a wide bowl, beat eggs and milk until well blended. Dip 4 slices of bread into egg mixture; turn to saturate. Arrange slices on lightly greased 12 x 15 inch baking sheet. Top bread evenly with cheese, then add green chilies and cilantro. Dip remaining slices in egg mixture, coating both sides. Top cheese-covered bread with plain slices to form 4 sandwiches.
Bake in 400 degree oven until they begin to brown, about 12 minutes. With side spatula, turn over and continue baking until they are puffed and evenly browned, about 10 minutes longer. Cut in half crosswise. Transfer 2 halves to each of 4 plates; overlap one half over the other. Offer salsa.
INSTRUCTIONS: Preheat the oven to 325 degrees. Heat about 2 teaspoons of the oil in a nonstick frying pan. Add 1 tortilla and fry just until softened and crisped around the edges. Remove to a paper towel-lined baking sheet and keep warm in the preheated oven. Continue with the remaining tortillas. Wipe out pan with paper towels; add butter and oil. Place over medium-high heat; when fat is sizzling, add bananas. Saute just until golden, turning as needed. Remove and set aside.
Add the ham to the pan; saute until heated through. Remove and set aside. Add beans to pan; cook gently until heated through.
While the beans are heating, mist a nonstick skillet with oil and fry the eggs.
To assemble: Place 2 warm tortillas on each serving plate. Spread 1/2 cup black beans over each set of tortillas; place 2 fried eggs on top. Spoon 1/2 cup warm Yucatan Salsa over each set of eggs. Sprinkle equal amounts of ham and peas over each serving, then top with cheese. Garnish each plate with a sauteed banana half.
PER SERVING: 715 calories, 37 g protein, 73 g carbohydrate, 34 g fat (8 g saturated), 448 mg cholesterol, 1236 mg sodium, 17 g fiber.
Posted By: Bob Batson
|Roasted Chile Frittata|
Italian frittatas, or omelets, are a great choice for weekend brunch since they can be cooked ahead and served at room temperature. One of our pet peeves is overcooked eggs, so take your time and cook the eggs slowly and just run them under the broiler very briefly, simply to firm the top, not to brown too much.
In a large bowl, combine the eggs with the salt, pepper, chile powder, and cilantro. Whisk until evenly blended
and set aside. Heat the olive oil in an ovenproof 10-inch non-stick skillet over medium heat. Sauté the onion
5 to 6 minutes, until softened and slightly golden. Add the red pepper and poblano and cook 2 minutes more.
Pour the egg mixture into the pan, swirling to make an even layer. Reduce the heat to medium-low, scatter
the cheese over the top and cook, covered, until the eggs are nearly set. (Shake the pan occasionally to
prevent sticking.) Turn on the broiler and place the pan under the broiler for a minute or two to set the top.
Remove from heat and let cool in the pan for 10 minutes. Place a round platter on top of the pan and invert to
remove. Garnish with cilantro, cut into wedges, and serve warm or at room temperature.
Serves 6 to 8
From: Cooking with Too Hot Tamales, by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)
Posted By: Starchefs.com