Recipes: Egg dishes

Serves 4 to 6.

Note: Adapted from "Mildreds: The Cookbook," by Mitchell Beazley.

• 16 asparagus spears

• Sea salt flakes

• 1/4 c. olive oil

• 2 tbsp. apple cider vinegar or white wine vinegar

• 4 to 6 eggs

Orange hollandaise (makes 1 cup):

• 8 tbsp. (1 stick) butter

• 3 egg yolks

• 1/2 tsp. salt

• Pinch dry mustard

Directions

Preheat oven to 375 degrees. Line a baking sheet with nonstick parchment paper.

To prepare asparagus: Snap off the woody base of the stalks. Place the asparagus on the prepared baking sheet, sprinkle with sea salt flakes, and drizzle with the olive oil. Roast for 10 minutes, or until the asparagus spears are tender but still firm.

To prepare hollanaise sauce: Melt butter; do not let it brown. Combine egg yolks, 1/2 teaspoon salt, dry mustard and orange juice in blender and turn on the machine. Drizzle in the butter. The mixture will thicken. Taste and add more orange juice, if preferred. Transfer to a container to serve, or keep warm by placing the sauce in a bowl and nesting the bowl in a larger bowl filled with very hot water, stirring occasionally, for up to 30 minutes.

To prepare eggs: Bring large saucepan of water to boil and lower the heat to bring it to a rolling simmer. Add 2 tablespoons vinegar and give the water a light clockwise swirl with a spoon. Crack one of the eggs into a cup and pour it into the water. Repeat with remaining eggs and poach for about 2 to 3 minutes, or until the whites are set but the yolks are still soft. Lift out the eggs with a slotted spoon and set them on a clean dish towel to drain.

Nutrition information per serving of 6:

Calories330Fat32 gSodium470 mg

Carbohydrates3 gSaturated fat13 gTotal sugars............... 1 g

Protein9 gCholesterol320 mgDietary fiber.............. 1 g

Exchanges per serving: 1 medium-fat protein, 5½ fat.

Note: Adapted from "Weight Watchers Family Meals," which uses fat-free half-and-half.

• 8 slices cinnamon-swirl raisin bread, halved on diagonal

• 6 eggs

• 1 c. half-and-half

• 3 tbsp. turbinado sugar, divided

• 3/4 tsp. cinnamon

• Pinch nutmeg

• Pinch salt

• 1 tbsp. powdered sugar

Directions

Arrange bread in prepared baking dish, overlapping slices if needed.

Whisk together eggs, half-and-half, 2 tablespoons sugar, vanilla, cinnamon, nutmeg and salt in medium bowl. Pour egg mixture evenly over bread, lightly pressing bread to help it absorb egg mixture. Cover and refrigerate at least 1 hour or up to overnight.

Preheat oven to 350 degrees.

Uncover dish and sprinkle French toast with remaining 1 tablespoon turbinado sugar. Bake until puffed and browned, about 35 minutes. Let cool about 10 minutes. Dust with powdered sugar and serve.

Nutrition information per serving:

Carbohydrates21 gSaturated fat4 gTotal sugars............... 9 g

Protein8 gCholesterol150 mgDietary fiber.............. 1 g

Exchanges per serving: 1 carb, 1 medium-fat protein, 1 fat.

Serves 6.

Note: Adapted from "Weight Watchers Family Meals."

• 4 slices turkey bacon, cut into 1/4-in. pieces

• 2 c. (1-in.) pieces asparagus or diced green bell pepper

• 1 small onion, chopped

• 6 slices whole wheat bread

• 4 eggs

• 3/4 c. milk

• 2 tsp. Dijon mustard

• 1/2 tsp. salt

• 1/4 tsp. black pepper

• 2 tbsp. grated Parmesan cheese, divided

Directions

Heat oil in large ovenproof skillet over medium heat. Add bacon and cook, stirring, until browned, about 4 minutes. Add asparagus and onion; cook, stirring, until softened, about 5 minutes. Transfer to plate and keep warm.

Preheat broiler.

Spray same skillet with nonstick spray. Arrange slices of bread in bottom of skillet, fitting them snugly and overlapping as needed.

Whisk together eggs, egg whites, milk, mustard, salt and pepper in medium bowl; pour over bread, allowing milk mixture to soak in. Sprinkle bread with 1 tablespoon Parmesan. Set skillet over medium heat and cook, shaking pan frequently, until egg mixture is almost cooked through, about 5 minutes.

Nutrition information per serving:

Calories300Fat16 gSodium810 mg

Carbohydrates18 gSaturated fat6 gTotal sugars............... 5 g

Protein21 gCholesterol160 mgDietary fiber.............. 3 g

Exchanges per serving: 1 starch, 2½ medium-fat protein, ½ fat.

Note: From "Brooklyn Bar Bites," by Barbara Scott-Goodman.

• 6 tbsp. olive oil, divided

• 2 large russet potatoes (about 1 lb.), peeled and thinly sliced

• kosher salt

• 1/2 white onion, thinly sliced

• 6 eggs

Directions

Heat 3 tablespoons oil in an 8-inch nonstick pan over high heat. Add potatoes and pinch of salt and stir gently to coat potatoes evenly. Cover pan and cook for 3 minutes. Uncover and stir again, turning potatoes so they will brown evenly. Cover pan and cook for 4 minutes more.

Add onion and jalapeño pepper and cook, uncovered, for 7 minutes, stirring frequently to prevent burning. The potatoes should be golden brown and tender. Drain some of the excess oil from the potatoes and let cool slightly.

Lightly beat the eggs in large bowl with a pinch of salt. Add the potato mixture and gently stir.

Slide the tortilla onto a lightly oiled plate, then invert it back into the pan and cook until it is slightly browned on the second side and the middle of the tortilla is still soft, 2 to 5 minutes.

Slide tortilla onto a serving plate and let rest for 5 minutes. Serve whole or cut into wedges.

Nutrition information per serving of 8:

Calories220Fat14 gSodium230 mg

Carbohydrates16 gSaturated fat3 gTotal sugars............... 1 g

Exchanges per serving: 1 carb, 1 medium-fat protein, 2 fat.