Kate's Cuisine » Egg Dishes

Spinach and Tomato Quiche

kate — Sat, 19 Nov 2011 16:04:55 +0000

1 pie crust from Flaky Pie Crust recipe $0.22
4 whole eggs $0.80
1 egg white, lightly beaten $0.10
1/2 onion, diced $0.24
2 cloves garlic, minced $0.02
3/4 cup heavy cream $0.66
1/2 teaspoon ground nutmeg $0.08
1/2 teaspoon dried oregano $0.10
1 tablespoon all-purpose flour $0.01
5 slices bacon, diced $1.50
1 cup spinach, chopped $1.11
3 – 4 Roma tomatoes, sliced thinly into rounds $0.76
1 tablespoon canola oil $0.07
1 teaspoon salt $0.01
Ground black pepper $0.01

Total Cost $5.69

Cost per Serving $0.95

1.) Preheat oven to 325 degrees Fahrenheit and lightly grease and flour a pie or quiche plate.

2.) Heat canola oil in a skillet over medium heat. When hot, add bacon pieces and cook until nicely crisp. Remove from pan, place on paper towels to drain, and set aside.

3.) Add diced onion to the skillet and cook for 3 – 4 minutes, just until the onions start to soften. Add garlic, stir, and cook for another minute. With a slotted spoon remove onions and garlic from pan and place in bowl to cool slightly.

4.) While the onion mixture is cooling, roll out the pie crust and place in pie plate, pressing down slightly around the edges at the bottom and trimming at the top of the pie plate. Brush the lightly beaten egg white along the bottom of the crust as well as up the sides to seal it.

5.) In a large bowl, mix together: 4 whole eggs, onion and garlic mixture, cream, nutmeg, oregano, flour, salt and pepper. Stir well to combine and then add chopped spinach and bacon. Stir again just to mix ingredients through.

6.) Pour egg mixture into the pie crust and shake slightly to level. Top with tomato rounds, submerging them slightly in the eggs.

7.) Place in preheated oven and bake for 60 – 70 minutes. Check on it regularly during cooking time and cover with foil if crust starts to brown too much. When you can shake the pan gently and the centre no longer jiggles, the quiche is ready.

8.) Remove quiche from oven when done and allow to rest for 5 minutes before slicing.

9.) Serve and enjoy!

Read the Spinach and Tomato Quiche review here

Loco Moco

kate — Fri, 01 Jul 2011 01:21:46 +0000

3 chili peppers, diced $0.75
1 onion, finely diced $0.47
2 pounds beef stewing cubes $10.50
2 tablespoons sesame oil, plus 2 tablespoons $0.48
Salt and pepper $0.01
2 cups pineapple juice $0.60
2 tablespoons Worcestershire sauce $0.24
1 tablespoon balsamic vinegar $0.14
2 tablespoons honey $0.22
2 tablespoons ground ginger $0.90
2 tablespoons ground cumin $1.10
1 teaspoon chili powder $0.47
1 tablespoon garlic powder $0.39
1 teaspoon ground mustard $0.03
2 tablespoons all-purpose flour $0.04
1 1/2 cups basmati rice $0.42
1 tablespoon butter $0.06
Salt and pepper $0.01
1 tablespoon sesame oil $0.12
3 eggs, whole $0.51
Salt and pepper $0.01
3 cups water Free

Total Cost $17.47

1.) In a large bowl combine: pineapple juice, 1 tablespoon sesame oil, Worcestershire sauce, diced chili peppers, balsamic vinegar, honey, ginger, cumin, chili powder, garlic powder, ground mustard, salt, and pepper. Whisk so that all ingredients become thoroughly combined and place in a re-sealable bag.

2.) Rinse beef stewing cubes and pat dry. Place in bag with the marinade and turn to coat, making sure that all sides of every piece of meat is coated. Place in fridge for 2 – 4 hours.

3.) When ready to begin cooking, place basmati rice in a medium saucepan. Add water, 1 tablespoon butter, and salt. Cover and turn heat to high. Bring to a fast boil and then, keeping covered, turn heat to medium-low and cook until rice is tender and fluffs nicely with a fork, about 15 minutes.

4.) Meanwhile, heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. When hot, add onions and saute just until they begin to soften, about 2 minutes.

5.) Remove meat from marinade, shake off excess and add meat to pan, reserving marinade for later. Brown meat on all sides, stirring regularly.

6.) Add 2 tablespoons of all-purpose flour to the reserved marinade and mix well to create a slurry. With a slotted spoon, remove meat from pan. Add slurry to the juices in the pan and bring to a full boil; boil until the mixture becomes thicker, about 5 minutes, stirring constantly. Return heat to low, add meat back to the pan, cover and simmer, stirring occasionally.

7.) Meanwhile, heat up one tablespoon of sesame oil in a large skillet over medium heat. One at a time, crack eggs into the pan, keeping them whole. Cook until top is set and white is completely cooked through, about 4 minutes.

8.) When eggs are finished cooking, bring the dish together: place one or two scoops of rice on a plate. Right beside the rice, place several pieces of meat. Spoon gravy over both the rice and the meat; top with an egg.

9.) Serve and enjoy!

Read the review here

Perfectly Poached Eggs

kate — Tue, 07 Jun 2011 23:14:56 +0000

2 eggs $0.34
1 teaspoon white vinegar $0.01
Salt and pepper $0.01
4 cups cold water Free!

Total Cost $0.36

1.) In a small saucepan, bring 4 cups cold water to a gentle simmer. When water is at a low boil, add the teaspoon of white vinegar.

2.) Being careful not to break the yolk, crack the egg and let the egg gently slip into the water. Wait about 2 minutes until the egg sets and white is covering the entire yolk. Remove at this point if you want softly poached eggs. For harder poached eggs, allow to sit in water for 2 – 3 more minutes.

3.) When eggs are desired doneness, use a slotted spoon to remove from water and sprinkle with salt and pepper. Eat as is, on toast, on salad, or any other way you can think of!

4.) Serve and enjoy!

Read the review here

Meringue Cookies

kate — Mon, 25 Apr 2011 14:59:15 +0000

3 large egg whites $0.51
1/4 teaspoon white vinegar $0.01
3/4 cup icing sugar $0.42
1/4 teaspoon vanilla extract $0.06

Total Cost $1.00

1.) Preheat oven to 200 degrees Fahrenheit and place the rack in the centre of the oven. Line a baking sheet with parchment paper.

2.) In a large bowl with an electric mixer, beat the egg whites on low-medium speed until they are foamy. Add the vinegar and continue to beat until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Then beat in the vanilla extract. Use a bit of the egg whites and dab a small spot on each corner of the cookie sheet, underneath the parchment paper. This will help hold the paper down while you’re spooning the egg whites onto the paper.

3.) Spoon the egg whites into a pastry bag, or a resealable plastic bag with the bottom corner tip cut off. Then gently squeeze rounds about 2″ in size onto the prepared sheets.

4.) Place the meringues into the oven and bake for 1 1/2 to 1 3/4 hours, rotating the baking sheet about halfway through for even cooking. The meringues are done when they are pale in colour and fairly crisp. Turn off the oven, open the oven door a crack, and leave the meringues to dry in the oven either overnight or for several hours.

5.) Serve and enjoy!

Read the review here

Springtime Ham and Egg Bake

kate — Tue, 04 May 2010 23:55:32 +0000

6 eggs $1.02
3/4 cup all-purpose flour $0.18
1/2 teaspoon baking powder $0.04
1 cup mayonnaise $0.50
3/4 cup milk $0.07
1 teaspoon hot sauce $0.06
1 teaspoon Dijon mustard $0.04
1 teaspoon paprika $0.16
1/2 teaspoon cayenne pepper $0.12
2 cups chopped deli ham $1.99
1 cup chopped Roma tomatoes, chopped $0.87
1 yellow bell pepper $0.45
1 cup frozen peas $0.22
1 cup feta cheese $1.44
1/2 cup Parmesan cheese $1.50
1/2 cup chopped fresh chives $0.50
Pinch salt and pepper $0.02

Total Count $9.18

1.) Preheat oven to 350 degrees Fahrenheit. Spray rectangular baking dish with non-stick cooking spray.

2.) Beat eggs, flour, seasonings, baking powder, mayonnaise, hot sauce, Dijon mustard, and milk in a large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese, bell pepper, frozen peas, and chives. Pour evenly into baking dish.

3.) Bake uncovered for 50 to 60 minutes, or until mixture is set and slightly browned on top. Let stand for 5 minutes after removing from the oven.

4.) Serve and enjoy!

Read the Springtime Ham and Egg Bake review here

Cheesy, Cheesy, Cheesy Broccoli Souffle

kate — Tue, 17 Nov 2009 02:00:17 +0000

If I can do it, anyone can!

1 tablespoon freshly grated Parmesan cheese $0.18
1 1/2 cups broccoli florets (1 large head of broccoli) $0.90
1/4 cup butter $0.22
1/4 cup flour $0.06
1 1/2 cups whole milk $0.45
1 teaspoon kosher salt $0.01
1/2 teaspoon Dijon mustard $0.02
1 cup shredded cheddar cheese $1.25
6 large egg yolks $0.54
6 large egg whites $0.54
1/2 teaspoon cream of tartar $0.28

Total Cost $4.45

1.) Preheat oven to 325 degrees Fahrenheit. Coat the bottom (not the sides) of a 2-quart souffle dish with non-stick cooking spray. Sprinkle Parmesan cheese on the bottom of the dish and shake to coat. Set aside.

2.) Bring a large pot of water to boil over high heat and add broccoli, turn to low and cook 2-3 minutes until tender but not mushy. Drain well and chop florets into smaller pieces. Set aside.

3.) In a medium saucepan, melt the butter over medium heat. Add flour, whisking constantly until smooth, 1 minutes. Slowly pour in milk and continue whisking constantly until smooth, 1 minute. Slowly pour in milk and continue whisking constantly to prevent lumps from forming. Add salt and Dijon mustard, continuing to stir until mixture thickens, about 2 minutes. Remove from heat and stir in cheese and broccoli.

4.) In a small bowl, lightly whisk egg yolks. While constantly whisking, add a small amount of warm cheese mixture to the yolks. Once combined, add the rest of the yolks to the remaining cheese mixture, whisking briskly to mix. Transfer to a large bowl and set aside to cool slightly.

5.) Using an electric mixer, beat the egg whites and cream of tartar on high speed until stiff peaks form. Lightly fold half of the egg whites into the cheese sauce. Gently fold in the remaining egg whites taking care not to over-mix. Carefully pour batter into prepared souffle dish. Bake 50 – 55 minutes until puffy and golden brown.

6.) Serve and enjoy!

Read the review here