We don’t have too many breakfast recipes, but we do have quite a few that includes egg. However after we found this great recipe, we had to share it with you.

Ingredients

3 eggs
1/2 cup milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
nonstick cooking spray
1/2 loaf french bread cut in thick slices
1-2 tablespoons butter
3 tablespoons brown sugar
confectioners’ sugar
1/2 cup sliced strawberries
1/2 cup diced cantaloupe
1/2 cup halved red grapes
1 cup walnuts (optional)
1/2 cup ricotta cheese (optional)

Directions

Preheat a griddle or large nonstick skillet. Preheat oven to 200F (used to keep food warm).

In a shallow dish beat together eggs, milk, cinnamon, nutmeg, and vanilla. Spray the skillet or griddle with cooking spray. Working in batches, dip the slices of bread in the egg mixture, let the excess drip off, then place in the skillet and cook for 3 minutes per side, or until golden brown. Place on a baking sheet in the low oven to keep warm while you cook the rest of the french toast slices.

In a separate skillet, cook the butter and the brown sugar together until the butter is melted. Add the walnuts and toss to coat with the mixture. Cook for 3-4 minutes, or until the sugar is dissolved and the walnuts are fragrant. Stir the mixture into ricotta cheese.

Spread a thin layer of ricotta on half the French toast slices and top with another piece to make a sandwhich. Top with fruit and sprinkle of confectioners’ sugar.

Submitted by Connie M and Avery, in the Rachel Ray cookbook Yum-O.

This is an easy recipe for fried rice. It’s a great side dish for any meal and it’s low in calories! It can be made with either fresh or frozen ingredients.

Prep: 5 minutes
Cook: 10 minutes
Serves 4

Ingredients

18.8 oz package cooked brown rice (Uncle Bens?)
16 oz package of mixed frozen vegetables
1 cup frozen peppers/onion stir fry vegetables (fresh optional)
4 Tsp canola oil
3 Tsb stir-fry sauce
3 eggs
1/2 Tsp crushed red pepper (optional, maybe cayenne or paprika?)
Lime wedges

Directions

Heat 2 tsp canola oil in a large nonstick skillet on medium heat. Whisk eggs and then add to the skillet. Cook stirring occasionally to break up eggs until set. Remove eggs from the pan. Add remaining 2 tsp. oil to the skillet and increase the heat to medium high. Stir in frozen vegetables and cook until 5 minutes or tender.

Add stir-fry sauce and crushed red pepper to the skillet. Stir in rice and heat through. Mix in the cooked eggs. Add the lime wedge for a bit of extra flavor.

Nutritional Value

This dish has only 252 calories per serving and only 483mg of sodium! This dish cuts calories and sodium by nearly 50% compared to a takeout version.

Never crack an egg while hard-boiling again! This is perfect for trying to hard-boil those easter eggs.

Directions

Place eggs in single layer in saucepan. Cover with at least one inch of cold water over tops of shells. Cover pot with lid and bring to a boil over medium heat. As soon as the water comes to a full boil, remove from heat and let stand.

Cooking Tip: Never BOIL eggs, it will make them rubbery.

Large hard-cooked eggs: let stand in hot water 15 to 17 minutes. When cooked to desired level, drain off hot water. Immediately cover with cold water and add a few ice cubes.

More Cooking Tips:

To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.

A lot of salt in the water will stop eggs from cracking during the boil process.

Always handle eggs delicately.

Let the eggs warm to warm temperature before cooking.

Try simmering instead of using a hard boil.

Don’t use too many eggs in one pan.

Lower the eggs into the pan with a slotted spoon.

Add a tablespoon of vinegar to the water.

Baked Eggs with Cheese and Potatoes

Serves 4

I just made this meal the other day and it turned out great. The key to this meal is definitely a good skillet or pan.

Cooking Tip: Feel free to substitute garlic for a bit of garlic salt. Too much garlic in the morning doesn’t sound very appetizing!

Ingredients

3 Tablespoons unsalted button
1 1/2 pounds potatoes, diced
1/4 cup chopped parsley
2 cloves of garlic, minced
1 teaspoon kosher salt
Freshly ground pepper
8 large eggs
1 cup shredded extra-sharp cheddar cheese (Or Jack Cheese)

Directions

Preheat oven to 400F. Melt the butter in a large, seasoned cast-iron skillet over medium heat. Add the potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Don’t overcook, they still need to go in the oven and will bake nicely.

Stir in parsley, garlic (or garlic salt), salt, and pepper to taste and remove from heat.

Push potatoes aside to make 4 evenly spaced shallow nests and break 2 eggs into each. Bake until the egg whites are cooked and the yolks are still running, about 10 minutes. Sprinkle the cheese over the eggs and continue baking until it melts, about 1 minute more. Serve immediately.

Cooking Tip: The meal looks interesting straight out of the skillet. Although it will be hot, its an excellent presentation.