Breakfast Pizza

Breakfast Pizza
by Mama Jade
Ingredients:
1 pizza crust
3 extra-large eggs
1/8 cup milk
1/2 cup breakfast sausage
1/2 cup bacon or ham
1/4 cup onion, diced
1/4 cup green pepper, diced
1/4 cup mushrooms, diced
1/4 cup tomato, diced
Oil or butter
1 small can tomato sauce
1 bag shredded cheese (8 or 16 oz)

Preheat the oven for 350 degrees. In a large skillet, heat oil or butter and add sausage and bacon. Sauté until no longer pink, breaking the meat up into small crumbles. Add onion, green pepper, mushrooms and tomatoes and sauté until tender. Whisk eggs and milk in a bowl or mug and pour into skillet, scrambling until fluffy. Remove from heat.

Place the pizza crust on a cookie sheet and spoon tomato sauce over the crust. Spread the contents of the skillet over the crust and top with cheese. Bake until crust is done and cheese is melted. Serve by the slice!

Tips:
Try sprinkling taco seasoning over the cheese and serving with a dollop of sour cream and salsa for a southwest kick!

Any ingredients you can put in an omelet can be served on your breakfast pizza, your imagination is the limit.

Know Your Ingredients – Eggs

By Diane Watkins

Eggs got a bad rap for a while, but they’re back. It has taken a while for doctors and nutritionists to realize what many Southerners knew all along, eggs are good for you. They are one of the best sources of protein available, and one of the least expensive.

Eggs produced today have less cholesterol because of the healthier diet fed to the mother hens. They are a natural source of Vitamin D, Vitamin B12 and Riboflavin.

Cooking with Eggs

Using Eggs in Meringues and Mousses – Whipped

Bring the eggs to room temperature before whipping for a larger final volume. Carefully separate the white form the yolk. If even a speck of yolk gets into the egg white, it won’t whip. Separate each white into a separate bowl first, then add it to the larger bowl. This prevents contaminating all the egg whites if a yolk should happen to break.

Also make sure that your bowl and beaters are scrupulously clean. Use a glass or copper bowl for whipping. Plastic bowls tend to harbor traces of fat that prevent the whites from reaching their full potential.

Boiling Eggs

Use eggs that are at least a week old for boiling. Fresh eggs stick to the shell and fall apart when peeling. Older eggs develop a thin layer of air under the shell that helps them peel cleanly. I usually boil my leftover eggs from the previous shopping trip when I buy a new carton. At Easter and when planning to use boiled eggs, plan ahead and buy early.

How to Hard-Boil Eggs

Place the eggs in a saucepan in a single layer and cover with cold water. Bring to a boil and cook for 1 minute. Cover the saucepan and turn off the heat. Let them sit for 10 minutes to finish cooking.

Drain off the hot water and place the saucepan and eggs in the sink under cold running water until they are cool enough to handle. Tap the eggs on the counter or the edge of the pan to crack the shells. Peel and rinse under running water, washing away any remaining bits of shell.

Deviled Eggs Recipes

How to Make an Omelet

References:

The Incredible Egg; New USDA study shows eggs have 14% less cholesterol and more vitamin D; 2011

How to Dye Easter Eggs

by Diane Watkins

This is a great activity to share with the kids, just prepare ahead to prevent messes. You don’t have to buy the special egg dye kits in the supermarket, instead use the food colorings that you already have in your kitchen cupboard.

Protect All Surfaces

Cover your table with plastic, then add another layer of newspaper. Wear old clothes that you don’t mind getting dyed and think about wearing gloves if you don’t want multi-colored hands.

You Need:

Hard Boiled Eggs    link
Plastic Table Cloth
Newspaper
Bowls or Cups
Food Coloring or natural coloring materials
Vinegar
Spoons
Paper Towels
Colander or Egg Tray

How to Dye With Food Dye

Add 1 teaspoon of vinegar to 1 cup of boiling water. Add food coloring by the drop until the water is a deep shade of the desired color. You want the colors strong, they will be lighter on the egg.

Dip the hard-boiled eggs into the coloring with a spoon and let them soak. The color darkens as the egg soaks. Remove the egg when the color is your desired shade. Place them on paper towels to dry.

Create patterns on the eggs before dying by wrapping them with rubber bands or string, or drawing on them with wax crayons. You can create multi-colored eggs by dipping eggs in several colors, soaking only part of the egg at each time.

TieDyed Eggs

Fill a small bowl or cup half full with white vinegar. Dip hard-boiled eggs into the vinegar, turning it to coat the egg.

Place the colander or egg carton on several layers of newspaper to absorb spills.

Drop food coloring onto the egg, letting the colors run together as desired. For best results, start with lighter colors.

Use a toothpick or small brush to move the color around on the egg as desired. Kids might enjoy blowing the drops of color around with a well-aimed straw. You don’t have to cover the entire egg, leave a little white space.

Let each color set for a minute before adding the next color, then let the eggs dry before handling them.  You can rinse off extra color or blot it off with a paper towel.

Gently rinse the excess dye off of the eggs and place them on a paper towel to air dry.

Dying Eggs with Natural Foods

You can also use the natural colors found in foods to color eggs. Simmer the colored plant or vegetable in water until the water is colored.

Strain the water and add 2 to 3 teaspoons of white vinegar for each cup of colored juice.

Soak the eggs as before. Some colors may require long soaking times, so keep them in the refrigerator while soaking.

Try these natural food colors:

Red or Pink: Beet juice, cranberry juice, cherry juice, raspberry juice and pomegranate juice.
Yellow or Gold: Tumeric
Orange: Carrots or paprika
Green: Spinach
You can also use herbal teas and flowers. Experiment and have fun.

Creating Natural Patterns

Interesting patterns can also be created by applying leaves or flowers directly to the egg before boiling. Start with raw eggs and place the leaves directly against the egg. Hold them in position with a layer of cheese cloth tied tightly around the egg. Boil them for 10 to 12 minutes. Drain the eggs and allow them to cool. Remove the cheesecloth and leaves to reveal your natural patterned eggs.

Related Articles:

Know Your Ingredients — Eggs : Includes information on how to boil eggs for dying.

Using Leftover Eggs:

Deviled Eggs Variations

For More Information:

Recipe Zaar: Tie-Dye Easter Eggs

What’s Cooking America: Easter Egg Dye

McCormick: Assorted Neon! Food Colors and Egg Dye

Serious Eats; How to Dye Easter Eggs Naturally; Blake Royer; April 2010

Deviled Eggs

By Diane Watkins
Recipes follow

Now that the nutritionists are allowing that perhaps eggs are a good food after all, we are seeing deviled eggs making a comeback. This old time favorite southern treat is a perfect appetizer or side relish for your next party. Each egg half is one to two bites of savory finger food that is universally well liked and easy to make.

Deviled eggs are an excellent way to use up the older eggs before they reach their expiration date. A fresh egg will not peel well when boiled, but an older egg- one that has been in the refrigerator for a few days will peel perfectly under cold running water.

Cover the eggs with cold water and bring to a boil. When the boiling point is reached, turn the heat down to medium and simmer for 10 minutes. Turn off the heat and allow to cool. You can hasten the cooling process by cracking the shells and running cold water over the eggs. Remove the shells under cold running water, rinse off any bits of shell or membrane that may cling to the egg and place on a paper towel to dry.

Traditionally, deviled eggs have been cut lengthwise into two halves, but consider cutting across the egg instead. Trim a thin slice from the end as needed so that it will sit upright without slithering around the dish making a small cup to hold the salad mixture.

Remove the yolks, then mix with other savory ingredients and mayonnaise or butter to moisten, and put back into the egg shells. It is convenient to mix all the ingredients in a plastic bag, then snip off the end of the bag and squirt the egg back into the shells. You can use a pastry tip to achieve a fancy presentation. Garnish with paprika, chopped parsley, or pimento cutouts.

In addition to the conventional egg and pickle mixture, consider stuffing your eggs with chicken, tuna, shrimp, or lobster salad for a new taste sensation and presentation. Here are a few recipes to get you started:

Traditional Southern Deviled Eggs

6 hard boiled eggs
1- 2 teaspoons mustard to taste
3 Tablespoons chopped dill or sweet pickle
1 teaspoon pickle juice
1/4 cup mayonnaise (or more if needed)
salt and pepper to taste
dash of paprika for garnish

Remove the yolks, mash, and mix with the other ingredients. Use only as much mayonnaise to make a moist and creamy yolk mixture. Stuff the yolk and garnish with a sprinkle of paprika. Chill and serve cold. The pickles can also be replaced with finely chopped green olives omitting the pickle juice.

Avocado Egg Salad
8 hard boiled eggs
1 small avocado
1 teaspoon lemon juice
1 teaspoon mustard (optional)
Hard boil the eggs. Halve eggs, remove and mash the yolk. Mash the avocado pulp through a sieve that has been rubbed with garlic. Mix lemon juice into the pulp to prevent browning and add to the egg yolks with the mustard if using. Mix well and use a piping bag to stuff into egg shells.

Chicken Salad Stuffed Eggs

8 hard boiled eggs
1 cup cooked chicken, finely chopped
¼ cup finely chopped celery
Salt and pepper to taste
1/3 to ½ cup mayonnaise or miracle whip
pecan halves or slivered almonds for garnish

Remove the yolks from the egg cups and mash. Add the chicken, celery, salt and pepper and just enough mayonnaise to moisten and bind. Stuff into egg cups and garnish with a pecan half or slivered almonds.

Low-Fat Deviled Eggs

6 large hard-boiled eggs
3 tablespoons fat-free Greek style yogurt
1 ounce low-fat cream cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
2 teaspoons fresh, chopped parsley

1. Slice the eggs in half lengthwise and remove the yolks to a plastic food bag. Mash the yolks with a fork, then add the remaining ingredients to the bag, saving out a sprinkle of parsley for the final garnish.
2. Mix all the ingredients together.
3. Squeeze the excess air out of the bag and snip off one corner with a pair of kitchen shears.
4. Pipe the egg yolk mixture through the snipped corner and into the egg shells.
5. Sprinkle with the remaining parsley and serve. Chill, if not using immediately.

Creole Deviled Eggs

3 Tablespoons minced green bell pepper, sauted
1 minced green onion
5 tablespoons fat-free Greek style yogurt
2 ounces low-fat cream cheese
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 tablespoon fresh, chopped parsley
1/4 teaspoon Creole seasoning
Few drops of hot sauce, to taste
1/4 cup minced cooked shrimp
Whole small boiled shrimp for garnish
12 hard-boiled eggs

1. Slice the eggs in half lengthwise and remove the yolks to a small bowl. Place the whites on a platter. Mash the yolks with a fork.
2. Add the remaining ingredients. Stir until completely mixed.
3. Spoon the yolk mixture into the egg whites and top with a whole boiled shrimp.
4. Serve immediately or chill and serve the same day.

Deviled Crab Eggs

1/2 cup cooked, fresh lump crab meat
12 hard-boiled eggs
5 tablespoons fat-free Greek style yogurt
2 ounces low-fat cream cheese
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 tablespoon fresh, chopped parsley
2 teaspoons fresh tarragon
1/2 teaspoon lemon zest
1/4 teaspoon pepper
Watercress for garnish

1. Slice the eggs in half lengthwise and remove the yolks to a small bowl. Place the whites on a platter. Mash the yolks with a fork.
2. Add the remaining ingredients. Stir until completely mixed.
3. Spoon the crab mixture into the egg whites. Garnish with a few sprigs of watercress
4. Serve immediately or chill and serve the same day.

How to Make an Omelet

By Diane Watkins

Eggs are wonderfully nutritious foods and the omelet is the prince of eggs. It makes a great Sunday brunch dish, or a quick and easy dinner entree. Now that doctors have decided its ok to eat eggs again, its time to revive the omelet.

The Hardware:

You will need a heavy skillet with curved sides. A thin pan will not properly hold the heat and will tend to burn the omelet. An 6 inch skillet is a good size for a 2 egg omelet, an 8 inch skillet for 3 or 4 eggs.

Heat the skillet slowly so that the heat is evenly distributed. A heavy skillet will aid in heat distribution as well and retain the heat. Place the skillet onto a medium –medium low heat and allow to heat for 5 – 10 minutes until the skillet is hot enough to sizzle butter without browning it.

Making a Basic Omelet

Choose good quality, fresh eggs. The omelet will only be as good as your eggs. Break the eggs into a bowl, being careful to avoid getting any shell into the eggs. Beat the eggs with a fork just enough to combine the whites and yolks. Do not use a beater.

Basic Omelet Recipe

2 or 3 eggs
¼ teaspoon salt
1 teaspoon water
1 teaspoon butter
desired filling ingredients

Heat the pan slowly over medium heat for 5-10 minutes. Test the pan by dropping ½ teaspoon butter into the pan. If the butter sizzles immediately without browning, then the pan is ready. If the butter blackens, the pan is too hot. Remove the pan from the heat for a minute and wipe the burned butter out of the pan with a paper towel.

When the pan is hot, stir the water, eggs, and salt together just enough to break the eggs and mix the whites and yolks.

Place a teaspoon of butter into the pan. Hold the skillet with your left hand and pour the eggs into the pan. (Reverse if you are left handed.) Continue to stir the eggs in the pan with your right hand, while tilting the pan with your left. This allows all of the moisture to run to the sides. You want to gently lift and push the eggs on the sides and allow the eggs to run under the set eggs, but don’t break up the eggs. Within a few seconds the eggs will be set and shiny. Stop stirring!

Place your desired filling into the center of the omelet. Cook for minute. Flip half the omelet over onto the other half and slide the omelet onto a warm plate. If you cannot achieve flipping half the omelet, you can fold the omelet into thirds.

The eggs should be eaten immediately while still moist and soft. If you need to hold the omelet while the rest of the family’s are cooked, place them onto a large heated ovenproof platter and put into a heated 250 degree oven. If you like your omelets dryer, place under the broiler for 30 seconds.

For a Fluffy Omelet

Separate 3 or 4 eggs. Beat the yolks with a tablespoon of milk and add ½ teaspoon of salt. Beat the whites until stiff, but not dry. Fold the whites into the yolks. Start the omelet in a hot buttered skillet, but finish it in a preheated oven at 400 degrees for 5-7 minutes. Serve immediately

Variations and Filling Ingredients

Herb Omelet

Chop 1 tablespoon each of fresh chives, parsley and chervil finely. Stir herbs into the eggs before cooking. Or use ½ teaspoon each of the dried variety, but add spark to the flavor by adding 2 tablespoons chopped fresh spinach leaves.

Fillings

Cheese: Sprinkle 2 Tablespoons desired cheese into the center in step 4.

Ham: Add ¼ cup finely chopped ham with or without the cheese.

Country Omelet: Fill with finely chopped onion, green pepper, celery, and tomato with 2 tablespoons of meat (ham, salami, or sausage)

Just about anything you can imagine can be put into an omelet. Don’t add too much filling, put some on top if you want more. Enjoy!