women

Whether it’s for breakfast, lunch, or dinner the humble egg is here to save the say. Here are six delicious takes on this versatile pantry staple.

Egg, onion, and mushroom butter pudding

Whether served for breakfast or merienda, your little ones will definitely go crazy over this combination of butter bread, melted cheese, and savory mushrooms. Make it even more interesting be adding some cubed ham, corned beef chunks, smoky bacon, or crumbled sausages to the mix.

Description: Egg, onion, and mushroom butter pudding

Egg, onion, and mushroom butter pudding

Serves: 5

Prep Time: 1 hour 30 minutes

Cooking Time: 45 minutes

§  2 tablespoon vegetable oil

§  2 red onion, sliced thinly

§  1 cup button mushrooms

§  Salt and ground black pepper

§  200 grams unsalted butter, melted

§  6 thick sliced day-old white bread, cut into 1½-inch cubes

§  275 grams or 2 cups Gruyère cheese ( or any melting cheese such as Cheddar or Parmesan), grated

§  3 medium eggs

§  3 cups milk

§  1 cup all-purpose cream

§  ½ cup grated parmesan cheese

1.    Preheat the oven to 350oF. Grease the base of an 8x6-inch ovenproof dish, set aside.

2.    Ina a frying pan, heat oil. Add onions and fry gently until golden. Add mushrooms and pan-fry for a few minutes until softened and slightly colored. Season with salt and pepper; remove from heat.

3.    In a large bowl, mix together onion-mushroom mixture and melted butter. Toss in bread cubes. Add ¾ of the grated Gruyère cheese and transfer mixture to the greased ovenproof dish.

4.    Whisk eggs, milk, cream, and ¾ of the Parmesan cheese in a large bowl. Season with salt and pepper. Pour over bread cubes. Allow to rest for an hour. Sprinkle remaining Gruyère and Parmesan cheeses on top. Bake for 45 minutes. Serve immediately while the cheese and custard are still gooey.

Tip

Letting the bread and mushroom mixture rest for an hour is an important step-it lets the bread soak in the egg-milk mixture.

Steak with creamy eggs and hash browns

Big, juice steaks served with fluffy scrambled eggs and roasted potatoes-this one’s for the man of the house!

Description: Steak with creamy eggs and hash browns

Steak with creamy eggs and hash browns

Serves: 4

Prep Time: 30 minutes

Cooking Time: 45 minutes

§  4 pieces T-bone steaks or rib-eye steaks (around 100 to 150 grams each)

§  Salt and pepper, to season

§  Oil for brushing pan

For the creamy eggs

§  4 large eggs

§  ½ cup whole milk

§  Salt and pepper, to season

§  1 tablespoon butter

§  2 tablespoons chopped fresh flat-leaf parsley

For the hash browns

§  5 tablespoons unsalted butter

§  680 grams boiling potatoes, peeled and sliced into 1/2 –inch cubes

§  2 tablespoons minced garlic

§  2 teaspoons salt

§  1 teaspoon freshly ground black pepper

1.    Season steaks on all sides with salt and pepper right before cooking. Brush grill pan or cash iron pan with oil and heat over medium-high heat. Put 1 to 2 pieces steak on the pan and cook for 4 to 6 minutes on each side, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving. Repeat with the remaining steaks.

2.    Make the creamy eggs: Whisk eggs together with milk, salt, and pepper in a bowl until well combined.

3.    Melt butter in a small nonstick skillet over medium-low heat. Pour in egg mixture and gently stir with a heatproof rubber spatula. Continue cooking, stirring occasionally, until the eggs have set but still remain soft and creamy. Sprinkle parsley on top.

4.    Make the hash browns: Melt butter in a large sauté pan. Add potatoes, garlic, salt, and pepper. Cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning for the first time). Turn off heat.

5.    To assemble, arrange steaks on individual platters. Put equal portions of creamy eggs and hash browns on the side of each plate.

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