EGGS MEXICANA RECIPE

 EGGS MEXICANA RECIPE
Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.

EGGS A LA REINE RECIPE

EGGS A LA REINE RECIPE

6 eggs 1/2 pint of chopped cold cooked chicken 1/2 can of mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 saltspoonful of pepper Use ordinary shirring dishes for the eggs; butter them, break into each one egg, stand these in a pan of boiling water and in the oven until they are "set." Rub the butter and flour together, add the milk, stir until boiling, add the salt, pepper, chopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the top. EGGS AU MIROIR Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons to be served. Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are "set," dust them with salt and pepper and send them to the table.

EGG SALAD WITH CHIVES

4 large hard-cooked eggs, peeled and quartered cup mayonnaise teaspoon kosher salt teaspoon ground pepper
1 tablespoon minced fresh chives (or substitute tarragon, basil or bronze fennel)
1 tablespoon minced fresh parsley
2 tablespoons minced celery (from half a rib)
Mash the eggs and mayonnaise together with a fork until it is the desired consistency. Golson likes hers chunky, but if you want it tidy and smooth, start with thinly sliced eggs.
Add the remaining ingredients and stir with a fork until combined. Fills two sandwiches.

SPINACH EGG - DROP SOUP

6 chicken bouillon cubes
8 c. water
2 lg. eggs
Salt & pepper to taste
Bring water to boil and add bouillon cubes. Cook until dissolved. Add frozen spinach and cook until completely thawed. In a small bowl beat eggs and cheese. Add salt and pepper to taste. As soup is boiling, add egg mixture slowly and stir with fork. Egg mixture will make shreds and is fully cooked in 1 or 2 minutes. Serve hot.
964828 -- SPAGHETTI SOUP
1 or 2 lbs. ground beef
2 cans tomatoes
Small potato
1 can tomato sauce
2 can green beans
1 can sm. peas
Salt and pepper to taste
Pour all ingredients into boiler while browning hamburger meat, drain meat and pour in last. May have to add water. Cover and simmer on low for 30 minutes.

Poached Eggs Over Collard Greens & Shiitake Mushrooms

Prep and Cook Time: 20 minutes

Ingredients:
6 cups chopped collard greens (stems removed)
1 medium onion cut in half and sliced thin
6 fresh shiitake mushrooms, sliced medium thick stems removed
4 fresh free range chicken eggs
about 4 cups water
1 TBS apple cider vinegar, or any white wine vinegar
Dressing
1 TBS fresh lemon juice
1 TBS minced fresh ginger
3 medium cloves garlic pressed
1 TBS soy sauce
1 TBS extra virginolive oil
salt and white pepper to taste

Directions:
-Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steamfor about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.
-While steaming greens, get ready for poaching by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.
-Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl.
-When greens are almost done poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
-Press greens with the back of a spoon slightly to remove excess water. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens.
-Serves 4

source:whfoods

Poached Eggs Over Sauteed Greens

Prep and Cook Time: 20 minutes

Ingredients:
4 free range chicken eggs
1 tsp light vinegar (rice, apple cider, or white wine)
about 4 cups water
1 cup thinly sliced leeks, about 1 large leek, white part only
6 medium cloves garlic, sliced
4 cups chopped kale
3 +1 TBS chicken broth
2 TBS fresh lemon juice
salt and black pepper to taste

Directions:
-Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
-While water is coming to a simmer, heat 1 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Saute sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute stirring constantly for another minute.
-Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally.
-When done season with salt and pepper.
-Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens.
-Serves 4

Healthy Cooking Tips:
Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and it won't dilute the flavor of your greens

SURCE:WHFOODS