Monday, July 5, 2010

Egg Bake: Healthy and Fresh Dinner or Brunch

Our ladies are still laying like champs and i had a surplus of eggs as none have been purchased lately (some available!). I decided to try out a totally made up recipe utilizing the eggs, raw milk in the fridge, and fresh veg/herb in the garden. Here's what i came up with:

  • 8 eggs
  • 1/3 pint raw milk
  • Salt, ground flax, hemp, pepper, dried oregano
  • Drop of truffle oil
  • Bunch garlic chives, diced
  • Chopped tomato - i think i used about 5 porters and one Japanese Triefel - about 3 regular tomatoes
  • 2 serranos, sliced
  • Bunch fresh basil, chopped
  • Dollup of left over gazpacho
  • Small onion, diced
  • Cheese would be great - but i didn't have any
I used a round pyrex - this made a very thick bake, i think it would have cooked more quickly if i'd used a dish with more flat surface area. This shape also caused the veggies to float to the top, a wider dish would have mixed things more evenly. I didn't mind though.
Spray the dish, or coat with butter or olive oil. Mix eggs and milk in a separate container- you don't have to scramble, but break up the yolks. Add dry seasonings and truffle oil to the milk/egg mixture, mix, then our into the cooking dish. Add the veggies and fresh basil - scattering them evenly. Cook until the middle is cooked through - stands up to squishing from above with no liquid escaping. There will be moisture from the veg, but no runny yolk and the 'casserole' will be puffed up some. 
I waffled the temp around from 375 to 400 and cooked for about 30 or so minutes - time will depend on the size of your cooking dish.

This served the two of us heartily: high protein, lots of great vitamins and minerals, and very low carb - unless you count the roll i gave the husband ;).  Would be great for brunch, but was awesome as dinner too. I drizzled the plates with a little homemade mayo and some homemade habanero sauce which both added some nice zest. I didn't use any cheese, and didn't really miss it. Often i feel that cheese just adds calories but that its flavor isn't overly noticeable. Cheese is good for holding the texture together, but we both agreed this was tasty without it.

What's your favorite thing to do with a whole lot of extra eggs? Cook them on the spot, or store them for the lean months?

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