Eggs for Every Occasion
When we asked for your favorite recipe using eggs for our recent giveaway (for a one-year supply of Eggland’s Best Eggs, an Emerilware Cast-Iron Skillet, and an All-Clad Reversible Griddle) we received an interesting assortment of dishes — from Cauliflower Custard to Breakfast Casserole to the winning recipe for Scrambled Omelet Breakfast Burritos shown below. We chose this recipe for its simplicity and the fact that Michele M. from Albion, IL used bell peppers in the dish (we took some creative license by leaving out the green bell pepper and using only red bell pepper but you use half of each if your kids like green peppers). We hope you enjoy this delicious breakfast burrito as much as we did.
Makes 4 Servings
1/2 cup chopped onion
3/4 cup chopped red bell pepper
6 large Eggland’s Best eggs
2 tablespoons milk
Sea salt to taste
4 large flour tortillas, warmed
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
Picante sauce or salsa
Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and bell pepper to the skillet. Cook and stir until crisp-tender, 3 to 5 minutes. Whisk together the eggs, milk, sea salt, and turkey. Add to the skillet. Cook, stirring occasionally, until eggs are cooked through. Mix together the cheeses. Fill warm tortillas with egg mixture. Sprinkle each with 1/4 cup cheese. Top with picante sauce, if desired. Roll up burrito-style.
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Mmmmm, ya know what I love on eggs? Hollandaise sauce. Love it, love it, love it! It can’t be that good for you? Can it? If it’s a bad choice, how can I make it healthier so I can continue to ladle (I mean, spoon) a “little” on my egg dishes?
Hi Vicky:
We agree that Hollandaise sauce is really yummy over eggs. Since we have not ever tried to make it over, we turned to the experts at Eating Well Magazine and found the following recipe. Give it a try and see what you think!
Hollandaise Sauce
Makes about 1 cup sauce
1 tablespoon butter
¾ cup buttermilk, divided
1 tablespoon cornstarch
½ teaspoon salt
Pinch of cayenne
1 large egg
1 tablespoon lemon juice
1. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.
2. Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Lightly beat egg; whisk into cornstarch mixture along with remaining 1/2 cup buttermilk.
3. Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and reserved butter. Serve hot or warm.
Tip: Cover and refrigerate for up to 2 days. Reheat in a microwave on High for 1 to 1 1/2 minutes, stirring once.
Nutrition Information:
Per 2-tablespoon serving: 35 calories; 2 g fat (1 g sat, 0 g mono); 31 mg cholesterol; 2 g carbohydrate; 2 g protein; 0 g fiber; 178 mg sodium; 46 mg potassium.
0 Carbohydrate Servings
Thank You! I’ll give it a try!