Ok, Nearly Enough About Eggs

Last egg post for a while, PROMISE.

Some of the best, most loved food comes from poverty.  Chicken wings, pate, lobster, they all had very humble beginnings– they were the foods of poor people.  Scrapple, pierogi, meatloaf– same– foods that rely on effort and patience instead of high-quality ingredients.  In that same vein, this morning’s breakfast was the delicious result of scrounging for decadence without a trip to the grocery store.

Frito Egg Pie

4 oz ( 2 cups or so) corn chips

6 eggs, 1 tsp salt, 1 cup cottage cheese, 3/4 cup milk or cream

4 oz can chopped green chiles

12 oz shredded cheese (jack, cheddar, mozzarella, a mix, whatever)

4 scallions, chopped, white and green parts both

Toss the chips into a 2-3 quart greased casserole, mix the eggs and etc in a bowl and mix in the chiles,  dump over the corn chips, top with cheese and then the scallions.  Bake at 350 or so until lightly browned and no longer jiggly in the center, 40 minutes or so.  Serve with salsa and sour cream.  So good.

Apple French Toast (prepare this the night before)

3-4 apples, depending on size, tarter the better: peeled, cored, sliced thickly

Butter and Cinnamon

16 oz french (crusty) bread

7 eggs, 2 cups 1/2 & 1/2, tablespoon vanilla, 1 cup brown sugar

Liberally butter a 9X13 in pan, line with apples, dust the apples with cinnamon.  Slice the bread thickly (1 and 1/2 inch) and fit into the pan, cutting the bread ends as needed to fill in the open spots between slices.  Mix the eggs and so on until the brown sugar is dissolved.  Pour the egg mixture over the bread, and smush the bread down to allow it to soak up some of the egg stuff.  Dust the bread with cinnamon (lots) and cover tightly; refrigerate over night.  The next day, let it sit at room temp for at least an hour to get the chill off, then bake covered with foil for 45 minutes at 350, then take the cover off and continue baking for another 15.  Let it sit for 10 minutes, then dish out to include the apples and any juice/sauce with each piece.  This screams out for a drizzle of maple syrup or whipped cream or, fuck the diet, some vanilla ice cream.  Damn that’s good.

 

 

3 thoughts on “Ok, Nearly Enough About Eggs

  1. Please keep the egg recipes coming, I look forward to them! And I would very much like to read about your Thanksgiving menu. Have any good recipes for sweet potatoes?

    1. I’ve never been a fan of sweet potatoes! I keep trying and failing to like them, at least failing to like the traditional preparations… yet there are two on my kitchen counter, awaiting this treatment: peeled, sliced uniformly very thin, tossed with olive oil and coarse salt, spread on a sheet pan and baked at 400 until just starting to brown. I’ve read several recipes just like this– the uniformity of the slices is crucial because they will go from brown to blackened quickly. I’ve had the SP chips out of the bag and they’re good, but it can’t be that hard to get them crisp at home. This is what the food processor is made for…. In other news, I’ll be posting later this week about the menus– two meals this year, one at Gary and Paige’s house (for which I’ll do some cooking, but Paige will bear the lion’s share), and one at home, all on me.

      1. Funny, I’m not a fan either but am responsible for them. Made them last week for the Papale TG and will be making them for my family next. I am much looking forward to your promised menu!

Comments are closed.