Eggs at Home.

Eggs at Home.

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To start I have found 3 different recipes, breakfast, lunch and dinner.

Breakfast.

Baked Eggs in Hash Brown Cups:

I chose a neat little recipe called Baked Eggs in Hash Brown Cups. This recipe looks quick and yummy, great for a before school or work breakfast.

Supplies:

You will need: 1) Bag of Hashbrowns 2) Salt and Pepper 3) Nonstick cooking tray 4) As many eggs and you want to cook {One egg per cup}.

Directions:

1)Preheat the oven to 400 degrees F. 2) Spray two 12-hole muffin pans generously with cooking spray. 3) Scoop 3 to 4 tablespoons of hash browns into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. 4) Spray again with cooking spray. 5) Bake for 15 to 20 minutes. Watch and make sure they do not burn. 6) Allow the nests to cool. 7)Then crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

Lunch.

Egg Drop Soup:

I have heard about this recipe before and never really knew what it was I will not be making this one, however thought i would learn about it.

Supplies:

you will need: 1) 4 cups chicken stock 2) 3 large egg whites, beaten. 3) 3 scallion greens, trimmed, finely sliced.

Directions:

1) In a pot bring the stock to a boil. 2) Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. 3) Add the sliced scallions, stir in. 4) Remove to a heated tureen and serve.

Dinner.

Italian Kale Slaw with Sunny- Side Up Eggs:

I chose this recipe as it looks tasty yet heathy with are two great keys in eating and making recipes.

Supplies:

1) 3 bunches Tuscan kale, rinsed and stems removed, cut into 1/4-inch-thick ribbons 2) 1 small fennel bulb, shaved into thin ribbons 3) 1 small leek, white part cut into 1/8-inch thick circles, soaked in water for 2 to 3 minutes to remove any dirt, then drained  4) 4 red radishes, cut into thin circles  5) 3 tablespoons grated Parmesan  6) 1/4 cup smoked almonds  7) 1/2 cup Preserved Lemon Vinaigrette, recipe follows 8) Salt and freshly ground black pepper 9) Oil, for frying eggs 10) 6 eggs.

Directions:

1) Toss the kale, fennel, leek, radishes, Parmesan and almonds together with the lemon vinaigrette and season well with the salt and pepper. Allow this to marinate for 15 to 20 minutes before serving .2) When ready to serve, heat a large saute pan over high heat and add oil. Once heated, add 2 to 3 eggs to the pan and cook sunny-side up for about 2 minutes. Season with salt and pepper. Serve on top of individually plated portions of slaw. 3) Reserve any leftover dressing for serving. Any leftover salad will still be as good the next day. 4) Add or make your own vinaigrette, or dressing if wanted.

What I Made.

I chose Baked Eggs in Hash Brown Cups to do at home.

This lab was super fun and tasty as well. I did add a few things to it, as it seemed a bit bland or low key. I added Bar-B-que spice to the hame that I added in-between the hash and egg for more flavour.

Here are my ingredients (besides the hash browns):

Here are the hash browns in the oven

Hash is cooked!

Add the egg and ham:

Final product!!!: