Bacon And Cheese Breakfast Pizza

Ingredients:
1 single-crust pastry
1/2 pound bacon -- cook
8 ounces Swiss cheese -- shredded
4 eggs
12 ounces sour cream
2 tablespoons fresh parsley -- chopped
Heat oven to 425°F. Roll pastry to fit into a 12" pizza pan. Bake for 5 minutes. Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour cream, and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned. Yield 6 main-dish or 18 appetizer servings.

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Baked Ham Omelette

Ingredients: 
1 lb. Monterey Jack Cheese shredded 
2 cups chopped ham 
1/2 cup melted butter or margarine 
1/2 cup flour 
1 tsp. baking powder 
1 dozen eggs 
1 tsp salt 
1/4 tsp. pepper 
1/4 tsp. Tabasco sauce 
1 small container small-curd cottage cheese 
1/2 c. bread crumbs (optional) 
Directions: Sauté the shredded cheese and ham in 1 tablespoon of the butter (just enough to melt the cheese). Heat the oven to 400 degrees. Melt the rest of the butter in a 9 X 13 pan in heated oven. Sift together the flour and baking powder in a separate bowl. Beat the eggs. Add the salt, pepper and Tabasco sauce. Stir in the flour and baking powder mixture, cottage cheese, melted cheese and ham with a wire whisk. Pour into the buttered 9 X 13 pan. Bake for 15 minutes at 400 degrees, then cover the top with buttered bread crumbs, if desired. Reduce the heat to 350 degrees, then bake an additional 15-20 minutes or until golden brown and set. Serve hot. Will serve 12. 

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Chervil Omelette

Ingredients:
8 eggs
salt and pepper to taste
3 tbsp. chopped fresh chervil
1 tbsp. chopped fresh parsley
2 oz. butter
Break the eggs into a bowl. Season with salt and pepper, add herbs and beat together lightly. Melt 1/4 of the butter in an omelette pan over a high heat. When the butter begins to froth, pour in 1/4 of the egg mixture. As the omelette begins to set, run a spatula around the edge to loosen it and tilt pan to let the uncooked egg run underneath. When firm at the edges, but still runny in the center, fold omelette over and slide onto a warm serving plate. Keep it hot while you make 3 more omelettes in the same way. Serve with a tomato salad. Serves 4.

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Flamenco Eggs

Ingredients:
1 onion
1/4 lb. back bacon
2 tbsp. oil
8 oz. canned tomatoes
2 potatoes
1 small red pepper
2 oz. runner beans
2 tbsp. frozen peas
2 tbsp. asparagus tips
6 oz. Chorizo or other spicy sausage
3 tbsp. dry sherry
salt and pepper to taste
6 eggs
Peel and finely chop onion. Dice bacon. Heat oil in a saucepan or flameproof casserole. Add onion, bacon and cook until golden. Add tomatoes, mashing them into the onion/bacon mixture until well combined. Peel and dice potatoes finely. Peel and dice pepper. Wash beans, top and tail them and remove strings. Cut into short lengths. Add potatoes, peppers, beans and peas to pan and cook for 10 minutes. Add asparagus, sausage and sherry. Season and cook for a further 5 minutes. Break eggs carefully on top of the mixture. Cook for 5 minutes more or until the eggs are cooked. Serves 4-6.

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Italian Vegetable Omelette

1 lb. potatoes
salt and pepper to taste
6 tsp. peanut oil or vegetable oil
2 cups finely sliced mushrooms
1/2 cup chopped leeks
1 green pepper, cored, seeded and cut into strips
1 cup thinly sliced zucchini
1 cup very thinly sliced onion
1/4 cup butter
1/2 cup diced cooked ham
8 eggs well beaten
2 tbsp. red wine vinegar
Put the potatoes in a saucepan and add water to cover and salt to taste. Bring to a boil and cook until tender, about 20 minutes. Drain. When the potatoes are cool enough to handle, peel them and cut into 1/2 inch slices. Heat 3 tbsp. of the oil in a well cured omelette pan. Add the potatoes and cook, stirring often but gently, until they are golden brown. Using a slotted spoon, remove the potatoes and set aside. Add the remaining oil to the pan and add the mushrooms. Cook, stirring often, over high heat until they start to brown. Remove and set aside. To the pan, add the leeks, green pepper, zucchini and onions. Cook, shaking the pan and stirring, about 5 minutes or until wilted. Add the potatoes, mushrooms and ham and cook about 2 minutes, stirring to blend. Pour the eggs over the vegetable mixture and add salt and pepper to taste. Cook over a high heat, stirring the eggs lightly with a spatula. Lift the sides of the omelette and cover the pan. Let cook about 2 minutes. The omelette will remain slightly unfirm on top. Sprinkle with the vinegar. Invert a plate larger than the omelette pan over the pan. Holding the plate tightly over the pan, quickly turn the pan upside down, letting the omelette fall onto the plate. 4- 6 servings. 

 

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Minted Cheese Omelette

Ingredients:
10 fresh mint leaves
6 eggs
1 oz. bread crumbs
4 oz. cheese
salt and pepper to taste
1 tbsp. chopped parsley
1 oz. butter
Wash, dry and roughly chop the mint leaves. Lightly beat the eggs in a bowl with the breadcrumbs, grated cheese and seasoning. Stir in the parsley and mint and let stand for 5 minutes. Melt the butter in a frying pan and pour in the egg mixture (only half if you are making two omelettes). Tip the pan so the bottom is coated and cook over a moderate heat until lightly set. Carefully turn the omelette over and cook for 2 minutes more. Serve with tomato salad and whole meal rolls. Serves 2.

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Omelette Forestière

4 oz. bacon
4 oz. button mushrooms
2 small potatoes
2 oz. butter
4- 6 eggs
1 tbsp. chopped parsley
salt and pepper to taste
Julienne bacon and thinly slice mushrooms. Peel and thinly slice potatoes. Melt the butter in a frying pan, add potatoes and bacon, fry until tender and golden all over. Add mushrooms and cook for 5 minutes more. Lightly beat the eggs in a bowl with parsley and seasoning. Pour over the ingredients in the frying pan. Cook for a few minutes, lifting the edges to ensure the underneath is cooked evenly. Fold over and slide onto a warmed serving plate. Serve immediately. Serves 2.

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Parsnip and Gorgonzola Dolce Soufflés

Ingredients:
3 tablespoons butter
3 tablespoons white flour
1 cup milk
3/4 cup Gorgonzola Dolce-about 3 oz. -- crumbled
3 eggs -- separated
1 medium parsnip -- cooked and mashed
1 Pinch ground allspice
Salt
fresh-ground white pepper
1/3 cup hazelnuts-toasted and finely ground
Preheat the oven to 375°F. and lightly oil six 1/2-cup ramekins. Melt the
butter in a small saucepan and stir in the flour. Cook for 1 minute and
then gradually add the milk, stirring until it thickens. Cook for 2
minutes and allow to cool slightly. Beat in the cheese, egg yolks, and mashed parsnip, then stir in the allspice and salt and pepper. Whisk the egg whites until stiff and carefully fold into the mixture along with half of the hazelnuts. Sprinkle the remaining hazelnuts into the prepared ramekins to coat the base and sides. Spoon in the soufflé mixture and place in a roasting pan. Pour in boiling water to two-thirds of the way up the sides of the dishes and bake for 30 to 35 minutes, until risen and golden. Remove from the oven and serve immediately.

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Prawn Omelette in Béchamel Sauce

Ingredients:
1 small onion
1 small carrot
1 stalk of celery
1/2 pint milk
1 bay leaf
2 1/2 oz. butter
2 tbsp. flour
6 oz. shelled prawns
2 tbsp. single cream
6 eggs
2 tsp. chopped parsley
salt and pepper to taste
Peel and roughly chop the onion and carrot. Trim and chop the celery. Put the milk into a saucepan with the bay leaf and prepared vegetables, cover and bring to the boil. Remove from heat and leave to infuse for 10 minutes. Melt 2 oz. of the butter in a saucepan, add the flour and cook for 1 minute. Gradually add the strained milk and bring to the boil, stirring constantly. Cook, stirring for 2 minutes, reduce heat, stir in prawns, cream and seasoning. Heat without boiling. Lightly beat the eggs in a bowl with a pinch of salt. Melt the remaining butter in a frying pan, pour in the eggs and cook until set. Spoon the prawn sauce into the center of the omelette and fold the sides over. Turn out of the pan, placing the join side down on a warmed serving dish. Pour the remaining sauce around. Make a slit in the top to expose the filling, sprinkle the parsley over and serve immediately with a green tossed salad. Serves 2

 

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Spicy Deviled Eggs

Ingredients:
6 large hard-boiled eggs 
1 green onion, chopped fine 
1 tablespoon mayonnaise 
1 tablespoon minced parsley 
2 sweet gherkin pickles, chopped fine 
1/2 teaspoon Dijon or spicy brown mustard 
1/2 teaspoon hot sauce or spicy seasoning of choice 
Directions: Peel and halve eggs lengthwise. Place one egg yolk in a small bowl. Discard remaining yolks. With fork, mash the yolk, then add four of the egg white halves and mash them. Mix onion, mayo, pickles, mustard, and seasoning. Mound the mixture into the remaining egg white halves. Garnish with parsley and refrigerate. When serving, sprinkle with seasoning and spices.