Egg Council Turns Winter Sunny Side Up
Published 2:55 pm Tuesday, February 19, 2013
When the weather outside is frightful – as it has been recently, the Virginia Egg Council believes in looking on the sunny side.
“When the weather's frightful it sure is nice to have something delightful to serve your family,” stated Egg Council Spokesperson Mary Rapoport.
Today's recipes are colorful and easy on the budget – not to mention full of good protein, vitamins and minerals. The recipes include: California Scramble, Spaghetti Pie with Broccoli Rabe, Meringue Kisses with Chocolate Ganache.
6 lg. eggs, 1 avocado, pitted, peeled, and chopped, 1/2 c. cooked turkey bacon, crumbled, 1/2 c. tomato, chopped, 1/2 c. Cheddar, shredded, 1/2 c. green onion, chopped
Spray a large skillet with cooking spray. Beat eggs with a wire whisk in medium bowl. Pour eggs into skillet. Cook on medium heat, gently drawing mixture across bottom and sides of pan forming large curds, until eggs are thickened and no visible liquid egg remains. Spoon eggs into serving bowl. Place avocado, bacon, tomato, cheese and onions in sections on top of eggs. Serves 6.
1 bunch broccoli rabe, thick stalks trimmed, greens chopped, 8 oz. Italian sausage, casings removed, 1 T. olive oil, 1 lg. garlic clove, sliced thin, 1/2 tsp. kosher salt, red pepper flakes, 2-1/2 c. cooked thin spaghetti, 4 oz. shredded cheese, 8 eggs, slightly beaten
Preheat oven to 400 degrees. Cook broccoli rabe in boiling water 5 minutes; drain in colander. Cook sausage meat, breaking up, until browned and crisp. Drain on paper towels. Add oil and garlic to skillet and cook over moderate heat until golden. Toss in coarsely chopped broccoli greens and cook, stirring, 3 minutes. Add salt and red pepper flakes to taste. Combine in large bowl: sausage, cooked greens, cooked spaghetti, cheese and eggs. Toss well and pour int a nonstick skillet or 10-inch pie pan sprayed with cooking spray. Smooth top. Bake in the middle of oven, 20 to 25 minutes, until center is set but still moist. Let sit 5 minutes before serving in wedges. Serves 4 to 6.
Notes: Turkey sausage contains about 1/3 the fat of regular sausage which makes the dish healthier, as does using higher fiber pasta and low fat cheese.
3 lg. egg whites, 1/4 tsp. cream of tartar, red gel food coloring, 1/2 c. sugar, 1/4 tsp. peppermint extract, 4 oz. dark chocolate, chopped, peppermint candies, crushed, 1/2 c. heavy cream
Preheat oven to 200 degrees. Spray cookie sheets with cooking spray. Cover with parchment paper and set aside. Beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar until stiff peaks form. Beat in extract. Draw 2-in. circles on parchment paper, leaving 1-inch space between. Divide meringue evenly inside circles. Using a spoon, shape meringue into small “nests.” With cook's paintbrush swirl red gel food coloring onto each meringue. Bake 1-1/2 hours. Turn oven off and let meringue stay in oven with door closed for 1 hour. Carefully remove meringues from paper to wire rack. Place chocolate and cream in microwave safe bowl and heat on HIGH 45 to 60 seconds. Remove and stir until smooth. Refrigerate ganache 2 hours. Stir ganache and spoon 1 tsp. into center of meringue nests. Sprinkle with chopped peppermint candy. Makes 24
