3 Tasty egg recipes

Florentine baked eggs in tomato cups

Serves 4

Ingredients:

• 4 beefsteak tomatoes
• 3 whole eggs
• 1 cup chopped fresh spinach
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with foil for easy clean up.
2. Using a paring knife, cut the top third of each tomato off and discard.
3. Using a spoon, scoop out the membranes and seeds.
4. Sprinkle a 1/4 teaspoon of salt and 1/4 teaspoon of pepper inside of each tomato.
5. Press 1/4 cup of chopped spinach in the bottom of each tomato.
6. Gently break one egg over the spinach in each tomato, being sure not to break the yolk.
7. Top each tomato with a quarter of the cheeses.
8. Bake for 20-30 minutes until the white is set and the yolk is the preferred doneness. Longer cooking times will make the yolk more firm. Let the tomatoes cool for 5 minutes before serving.

Perfect egg salad

Serves 4

Ingredients:

• 6 hard-boiled eggs
• 1/4 cup mayonnaise
• 2 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika

Directions:

1. Using a sharp knife cut each hard-boiled egg into 1/4-inch chunks.
2. In a large bowl whisk together the mayonnaise, mustard, salt, pepper and paprika until smooth.
3. Gently fold in the chopped boiled eggs until everything is well combined.
4. Serve cold over greens, on buttered toast or in a sandwich with fresh lettuce and tomatoes.

Whole wheat spaghetti pie with eggs

Serves 6

Ingredients:

• 10 ounces cooked whole wheat spaghetti
• 5 whole eggs
• 1/4 cup half and half
• 1 whole leek, white and pale green parts only, cleaned and chopped
• 1 cup frozen peas
• 2 cups chopped spinach
• 1/4 cup grated Parmesan cheese, divided
• 4 tablespoon butter, divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Directions:

1. Grease a 9-inch pie pan with 2 tablespoons of butter and sprinkle evenly with 1 tablespoon of grated Parmesan. Set aside.
2. In a small bowl whisk together the eggs, half and half, salt, pepper, garlic powder, Italian seasoning and remaining 3 tablespoons of Parmesan cheese. Set aside.
3. In a large skillet heat the remaining 2 tablespoons of butter over medium heat and sauté the leeks for 5 minutes until tender.
4. Stir in the chopped spinach and peas and cook until heated through. Remove from heat.
5. In a large bowl toss the pasta and vegetable mixture together.
6. Evenly spread it into the pie pan, using the back of the spoon to press it into the pan.
7. Gently pour the egg mixture over the top and gently shake the pan to evenly distribute.
8. Place in a cold oven and heat to 400 degree F. Leave in the oven for 30 minutes, then turn the heat off and let it set for another 10 minutes in the oven.
9. Remove the pie pan and let cool for 10 minutes before serving.

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