Recipes: Baked Eggs, Cinnamon Popovers, Florentine Fried Eggs, Lemon-Tarragon Deviled Eggs

BAKED EGGS WITH BASIL-MINT PESTO

Serves 4.

Note: This recipe is like a deconstructed pesto: The herbs are combined with a hint of garlic and just enough olive oil to make a paste. The cheese is a tangy soft goat cheese, which is spread over toast, and the nuts are pecans, which toast lightly as they bake on top. The basil-mint mixture can be made 1 day ahead and refrigerated, or make a batch when the herbs are in season and freeze it for up to 6 months. This is an easy dish to make for guests because the herb mixture can be made in advance and the bread can be toasted and spread with the cheese and pesto up to 2 hours ahead.

• 1/2 c. lightly packed fresh basil leaves

• 1/4 c. lightly packed fresh mint leaves

• 1/4 tsp. minced garlic

• 1/4 tsp. salt, divided

• 11/2 tbsp. extra-virgin olive oil

• 8 slices of baguette (1/2-in. thick), cut into rounds or on a slight diagonal, depending on the shape of the baking dishes

• 1/4 c. fresh goat cheese, at room temperature

• 8 eggs

• 4 tsp. chopped pecans, divided

Preheat the oven to 350 degrees. Butter 4 (5-by-1-inch) gratin or crème brûlée dishes or coat them with nonstick cooking spray. Place on a rimmed baking sheet. In a food processor, pulse the basil and mint until finely chopped. Add the garlic, 1/8 teaspoon of the salt and half of the pepper and pulse to combine. With the processor running, slowly add the olive oil.

Toast the baguette slices and spread each with 1/2 teaspoon of the goat cheese. Arrange two slices in each baking dish. Top each slice with about 3/4 teaspoon of the basil-mint mixture and gently spread to cover.

Break the eggs, one at a time, into a small cup and gently pour one egg over each slice of toast. (The eggs may slip off the toast and the toast may float, but don't worry, they will bake just fine.) Sprinkle the eggs with the remaining salt and pepper. Top each dish with 1 teaspoon of pecans.

Bake the eggs for 12 to 16 minutes or until the egg whites are set and the yolks are to your preferred doneness. Serve immediately.

Nutrition information per serving:

Carbohydrates13 gSaturated fat5 gCalcium86 mg

Protein17 gCholesterol430 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 2 medium-fat meat, 2 fat.

CINNAMON BREAKFAST POPOVERS
Makes 5 popovers.

These huge popovers are like giant cinnamon doughnuts. Crisp on the outside, airy and tender on the inside, they're served hot from the oven, dripping with melted butter and cinnamon sugar. The popovers can be made up to 1 day ahead. Store in an airtight container at room temperature. To reheat, place on a baking sheet in a 325-degree oven for 3 to 5 minutes or until hot.

• 1 c. bread flour

• 1/2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 1 egg plus 2 egg whites

• 1 c. whole milk

• 1 tsp. vanilla extract

For cinnamon-sugar topping:

• 3 tbsp. sugar

• 1 tsp. ground cinnamon

• 3 tbsp. unsalted butter, melted

To prepare popovers: Whisk the flour, cinnamon and nutmeg together in a large bowl until the spices are well blended with the flour. Whisk the egg and egg whites together in a medium bowl until smooth. Pour in the milk, melted butter and vanilla extract, whisking until combined.

Slowly whisk the egg mixture into the flour mixture until the dry ingredients are moistened and almost smooth. Pour the batter into a large liquid measuring cup or bowl with a spout for easy pouring. Let rest for 30 minutes.

To prepare topping: Combine the sugar and cinnamon together in a small bowl. Set aside. Preheat the oven to 450 degrees. Coat 5 popover cups with nonstick cooking spray (popover pans usually have 6 cups, but dividing the batter among 5 cups creates extra-large popovers). Pour the batter into the prepared cups.

Bake for 20 minutes. Reduce the oven temperature to 350 degrees, without opening the oven, and continue baking for another 20 minutes or until puffed, golden brown, and firm. Using a thin knife, make a small slit in the side of each popover to allow steam to escape. Turn off the oven and let the popovers remain in the oven for 5 minutes to allow the insides to dry slightly. Remove from the oven and place on a wire cooling rack.

As soon as the popovers come out of the oven, brush the tops with the 2 tablespoons melted butter and remove the popovers from the pan. Sprinkle the cinnamon-sugar mixture generously over the tops, holding the popovers over a plate to catch the excess sugar. Serve immediately.

Calories266Fat12 gSodium58 mg

Carbohydrates31 gSaturated fat7 gCalcium76 mg

Protein8 gCholesterol72 mgDietary fiber1 g

Diabetic exchanges per serving: 2 bread/starch, 2 1/2 fat.

Lemon-Tarragon Deviled Eggs

Soft, fresh goat cheese is the surprise ingredient in these ultra creamy deviled eggs. The first sprigs of tarragon that emerge in the spring have a light, delicate flavor that pairs perfectly with the bright-yellow yolks of spring eggs. Fresh grass and other greens in a hen's spring diet enhance the flavor of these eggs.

• 6 hard-cooked eggs (see below)

• 1/3 c. fresh goat cheese, softened

• 1/3 c. mayonnaise

• 1 tbsp. finely chopped fresh tarragon, plus sprigs for garnish

• Scant 1/2 tsp. grated lemon zest, plus slivered zest for garnish

• 1/8 tsp. salt

• 1/8 tsp. freshly ground pepper

Directions

Cut the hard-cooked eggs in half lengthwise. Scoop out the egg yolks with a small spoon and put them in a medium bowl. Blend with a pastry blender or a fork until crumbly, about the consistency of coarse sand. Stir in the goat cheese until well blended. Add the mayonnaise, and stir until smooth and creamy. Stir in the green onion, grated lemon zest, salt and pepper.

To hard-cook eggs: Put eggs in a medium saucepan and add enough hot tap water to just cover the eggs. Bring to a boil over high heat. Reduce the heat immediately to medium-low or low and gently boil for 9 minutes. Keep the water at a very slow, steady boil (the eggs should never bob or rattle because of quickly boiling water), adjusting the heat as necessary. Remove the eggs from the water immediately with a slotted spoon and put in a bowl of ice water until cool. Remove the shells under running water.

Nutrition information per 2 egg halves:

Calories186Fat17 gSodium206 mg

Carbohydrates1 gSaturated fat4 gCalcium39 mg

Protein8 gCholesterol220 mgDietary fiber0 g

FLORENTINE FRIED EGGS OVER ROASTED ASPARAGUS

Serves 4.

Asparagus and eggs are a classic pairing. This version has an Italian twist, with olive-oil-fried eggs and crispy prosciutto. Look for young, thin asparagus; it will cook in the same amount of time it takes to crisp the prosciutto. Shredded Parmigiano-Reggiano cheese is always a welcome addition.

• 24 pencil-thin asparagus spears (about 12 oz.), trimmed

• 1 tsp. plus 2 tbsp. extra-virgin olive oil, divided

• 3 oz. thinly sliced prosciutto, cut into 1/4--in. strips

• 4 eggs

• Pinch of kosher salt

Directions

Preheat the broiler on high. Line a large, rimmed baking sheet with foil. Arrange the asparagus on half of the baking sheet, brush with the 1 teaspoon oil, and sprinkle with 1/8 teaspoon of the pepper. Toss the prosciutto, fluffing it slightly to separate the strands into strips, and place on the other half of the baking sheet.

Crack the eggs into individual small cups. Warm the remaining 2 tablespoons of olive oil in a medium nonstick skillet over medium heat. Gently ease the eggs into the oil, cover and cook slowly for 2 minutes, reducing the heat to medium-low or low if the eggs begin to cook too quickly or bubble. Tilt the skillet and spoon any olive oil in the pan over the egg yolks to baste them. Cover and continue cooking 1 to 2 minutes, or until the whites are set and the yolks are still soft. Sprinkle lightly with salt.

To serve, arrange the eggs over the asparagus and scatter the crisp prosciutto over both. Sprinkle with additional freshly ground pepper, if desired.

Nutrition information per serving:

Calories196Fat16 gSodium290 mg

Carbohydrates2 gSaturated fat4 gCalcium38 mg