Eggs and Easter go hand in hand, but there’s more to these tiny bundles of protein-packed goodness than you might think.
According to the Colorado Department of Agriculture, “The incredible edible egg packs a lot of nutrition in a small package. One egg has 13 essential vitamins and minerals, high-quality protein and antioxidants, all for about 70 calories.” And since you can get them for anywhere from $2 to $5 a dozen (depending on whether you want extra-large, organic, free-range, etc.), they cost about 20 to 40 cents each.
If you like eggs, they make an inexpensive breakfast that will get you through the morning. If you don’t like them plain – fried, scrambled, boiled or poached – there are many other ways to employ and enjoy these cheap eats.
For 50 ways to eat eggs, from breakfast sandwiches to omelets to egg salad sandwiches, and just about any method of cooking you can imagine, try these Food Network recipes. Here are some other ideas to try.
Quiches and frittatas
A brunch standard and a lunch favorite, quiches are an incredibly versatile way to enjoy eggs. Same with frittatas. Quiches and frittatas are excellent ways to use leftovers – such as veggies or bits of cheese. You can go vegetarian or pack them with more protein – ham, sausage, chicken, shrimp, crab, you name it. Quiche is usually baked like a pie, in a crust; frittatas are usually fried without a crust. Try this classic quiche Lorraine recipe with bacon and cheese from chef Emeril Lagasse.
Another cousin of the quiche is the Spanish tortilla. No, not the Mexican flatbread, but an egg dish that usually contains potatoes. Try this recipe that pairs well with a sofrito spread.
Crepes and cousins
Don’t like that “eggy” taste? Think crepes or Dutch babies (a puffy baked version of a pancake). Both are egg based but taste more like pastries. A basic crepe recipe is your entrée to breakfast, lunch, dinner or dessert. Add ham and Swiss or spinach and cheddar cheese for breakfast or brunch. Add creamed chicken and mushrooms for a lunch or dinner crepe. How about a chocolate-filled crepe or crepes Suzette for dessert? Dutch babies are simply crepes baked in the oven till they are puffed and golden. Fill with sautéed fruit like peaches or apples, or fresh fruit like berries and top with whipped cream for a fancy breakfast or brunch dish.
Souffles can be main dishes, side dishes or dessert treats. And they use a lot of eggs. Try a cheese souffle (maybe with mushrooms or spinach add-ins) – it’s not as hard as you think. Or get crazy and prepare a chocolate souffle for a special dessert.
So try some of these ideas on for size. And next time eggs are on sale, buy a bunch. Good things come in small packages.
Image by rakratchada torsap at FreeDigitalPhotos.net.
Feature image by Kelly Niel of Unsplash