Preparation time - 15 minutes Cooking time - 10 minutes Yield - 4 servings
- EIGHT EGGS, BEATEN
- ONE SMALL CAN OF SHRIMP, COOKED, PEELED
- ONE HALF CUP OF COOKED SCALLOPS
- ONE SMALL CAN OF SMALL WHITE MUSHROOMS, DRAINED
- QUARTER CUP OF MILK
- SALT AND FRESH, GROUND PEPPER
- FRESH BUTTER
- TOMATO CHILI SAUCE
Put beaten eggs in a large bowl, add milk, shrimp, scallops, mushrooms. Mix well. Add salt and pepper to taste. Melt butter in large frying pan, add mixture and cook gently, (turning when required) over medium heat until done. Serve with tomato chili sauce.
Preparation time - 15 minutes Cooking time - 10 minutes Yield - 4 servings
- EIGHT EGGS, BEATEN
- SIX SLICES OF MONTREAL SMOKED MEAT, CHOPPED
- ONE HALF CUP OF FRESH MUSHROOMS, SLICED
- ONE QUARTER CUP OF CHOPPED ONIONS
- ONE QUARTER CUP OF CHOPPED GREEN PEPPER
- ONE HALF CUP OF CHOPPED TOMATO
- QUARTER CUP OF MILK
- SALT AND FRESH, GROUND PEPPER
- FRESH BUTTER
- TOMATO SAUCE
Put beaten eggs in a large bowl, add smoked meat, mushrooms, onions, peppers, milk and tomato. Add salt and pepper to taste. Mix well. Melt butter in large frying pan, add mixture, and cook gently, (turning when required) over medium heat until done. Serve with tomato sauce.
Preparation time - 15 minutes Cooking time - 10 minutes Yield - serves 4
- THREE QUARTERS OF A CUP OF WHITE TURKEY MEAT, CHOPPED (OR OTHER GAME)
- THREE QUARTERS OF A CUP OF DARK TURKEY MEAT, CHOPPED (OR OTHER GAME)
- TWO TABLESPOONS OF ONION, FINELY CHOPPED
- EIGHT EGGS, BEATEN
- HALF A CUP OF FRESH BUTTER
- SALT AND FRESH, GROUND PEPPER
- PARSLEY, CHOPPED
Pour egg mixture into a large frying pan and cook over medium heat gently. In a separate frying pan, mix chopped turky, onion, parsley, salt and pepper to taste and heat. When omelette is ready, pour turkey mixture over it and fold. Serve hot.
Preparation time - 15 minutes Cooking time - 10 minutes Yield - serves 4
- EIGHT EGGS, BEATEN
- THREE CUPS OF FRESH BEAN SPROUTS
- HALF A CUP OF SPANISH ONION, THINLY SLICED
- SIX SLICES OF BACON, COOKED, CHOPPED
- HALF A CUP OF CHOPPED CHICKEN BREAST
- SALT AND FRESH, GROUND PEPPER
- FRESH BUTTER
Place beaten eggs in a large bowl. Add bean sprouts, onion, bacon, chicken and salt and pepper to taste. Mix well. Melt butter in a large frying pan. Add mixture and cook gently over medium heat, turning when required until done. Serve hot.
Preparation time - 10 minutes Cooking time - 20 minutes Yield - serves 2
- THREE EGGS, SEPARATED
- THREE TABLESPOONS OF MAPLE SYRUP
- HALF A TEASPOON OF VANILLA EXTRACT
- TWO TEASPOONS OF FRESH BUTTER
- HALF A CUP OF FINELY SLICED ALMONDS
- A PINCH OF SALT
Beat egg yolks until thick and lemon colored. Add maple syrup, vanilla and salt. Beat egg whites until stiff and dry. Fold into yolk mixture. Melt butter in a hot skillet, cover bottom with almonds. Add the egg mixture. Turn heat to low. Cook slowly until light brown underneath (about 8 minutes). Place in oven for 8 to 10 minutes at medium heat, (350F). Crease and fold on to a hot platter, serve at once with warm maple syrup.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - serves 2
- EIGHT EGG WHITES (DISCARD OR STORE THE YOLKS FOR SOMETHING ELSE)
- HALF A CUP OF SHREDDED SPANISH ONION
- SALT AND FRESH, GROUND PEPPER
- FRESH BUTTER
In a bowl mix the egg whites, the shredded onion and salt and pepper to taste. Melt a small amount of butter in a skillet over medium heat. Pour mixture into skillet and cook over low heat until firm. Serve hot.
Preparation time - 20 minutes Cooking time - 10 minutes Yield - serves 6
- THREE ENGLISH MUFFINS
- THREE TABLESPOONS OF SOFTENED BUTTER
- SIX THIN SLICES OF COOKED SMOKED HAM
- SIX POACHED EGGS
- HOLLANDAISE SAUCE
Warm the Hollandaise sauce. Split each muffin and spread with butter, then warm. Prepare poached eggs. Place one slice of smoked ham on each muffin half. Top with poached eggs. Pour warm Hollandaise sauce over eggs. Serve.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - Serves 2
- TWO TEASPOONS OF FRESH BUTTER
- FOUR LARGE EGGS, BEATEN
- FOUR TABLESPOONS OF COOKED, SMOKED HAM
- TWO TABLESPOONS OF FINELY CHOPPED BELL PEPPERS
- TWO TABLESPOONS OF FINELY CHOPPED ONION
Cook ham, onion and pepper in butter for about two minutes, put aside and keep warm. Heat a skillet and add a little butter, pour beaten eggs into skillet, quickly stir with a fork to cover bottom of skillet. Cook over heat a few seconds to brown botton of omelet, add ham, peppers and onion and fold omelet over. Serve hot.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - 1 serving
- ONE CORN TORTILLA
- TWO EGGS
- ONE TEASPOON OF FRESH BUTTER
- TWO TABLESPOONS OF GRATED CHEESE
- ONE QUARTER CUP OF TACO SAUCE
- ONE QUARTER TEASPOON OF SALT
Warm tortilla in a skillet over medium heat. Remove to a broiler pan and cover to keep warm. In the skillet, melt butter over medium heat, add eggs and salt and cook approximately 3 minutes, stirring constantly, until eggs are scrambled and cooked, but still soft. Put scrambled eggs in center of tortilla, cover with taco sauce and sprinkle with cheese. Broil until cheese has melted. Serve.
Preparation time - 2 minutes Cooking time - 3 minutes Yield - serves 1
- TWO SLICES OF BREAD (WHITE, BROWN, RYE)
- TWO EGGS
- SIX TEASPOONS OF FRESH BUTTER
- SALT AND FRESH, GROUND PEPPER
Cut out a circle about 2" in diameter (use a glass) in the bread slice. In a skillet, melt butter over moderate heat, add bread and cook for about 45 seconds, until browned on bottom. Turn over, break egg into hole in the bread slice. Sprinkle lightly with salt and fresh ground pepper, cook for about a minute and turn over and cook for another minute until egg is set. Serve hot.
Preparation time - 10 minutes Cooking time - 25 minutes Yield - serves 6
- SIX EGGS
- TWO CUPS OF CHOPPED, COOKED SPINACH
- ONE CUP OF SHREDDED CHEESE
- ONE CAN OF CONDENSED MUSHROOM SOUP
Cover bottom of shallow baking dish with the cooked spinach, break eggs and place on top. Pour soup around eggs, completely covering spinach, sprinkle with cheese. Bake in a 350F oven for 25 minutes until done.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - serves 1
- TWO EGGS
- TWO TABLESPOONS OF MILK
- TWO TEASPOONS OF FRESH BUTTER
- SALT AND FRESH, GROUND PEPPER
- ONE TABLESPOON OF GRATED CHEESE
- ONE TABLESPOON OF HERBS AND CHIVES
In a bowl, add eggs, milk and salt and pepper, beat until fluffy. Pour into melted butter in a hot skillet over low heat. Cook slowly, stir once. Sprinkle herbs and cheese over mixture. As soon as mixture is set, roll it. Serve with sliced beefsteak tomatoes and toast.
Preparation time - 10 minutes Cooking time - 5 minutes Yield - serves 1
- TWO EGGS, BEATEN
- HALF A CUP OF MILK
- ONE QUARTER TEASPOON OF SALT
- HALF A TEASPOON OF VANILLA
- FRESH BUTTER
- ICING SUGAR
- A QUARTER CUP OF RASPERRY JAM
- A QUARTER CUP OF WATER
- SIX SLICES OF WHITE OR RAISIN BREAD
- A TABLESPOON OF BRANDY
Mix eggs, milk, salt, vanilla in a bowl. Dip bread slices in mixture and place in melted butter in a hot skillet over medium heat. Cook until brown on both sides. Dust with icing sugar. Mix raspberry jam and water, half and half, add the tablespoon of brandy, heat in micowave oven and pour over toast.
Preparation time - 15 minutes Cooking time - 25 minutes Yield - serves 6
- SIX EGGS, BEATEN
- ONE SPANISH ONION, SLICED THIN
- TWO COOKED POTATOES, SLICED
- ONE SMALL ZUCCHINI, SLICED
- ONE SMALL RED BELL PEPPER
- THREE ASPARGUS SPEARS, CHOPPED
- THREE ARTICHOKE HEARTS, CHOPPED
- SIX BLACK OLIVES, SLICED
- ONE QUARTER CUP OF GRUYERE CHEESE
- TWO TABLESPOONS OF OLIVE OIL
- ONE TABLESPOON OF CHOPPED, FRESH PARSLEY
- SALT AND FRESH GROUND BLACK PEPPER
Pour the olive oil in a circular baking dish and arrange onion slices in the bottom. Bake for 5 minutes in a 450F oven. Remove baking dish from oven, place the potatoes, zucchini, aspargus, artichoke, red pepper and olives on top of the onion. Sprinkle with cheese and parsley. Season with salt and pepper. Reduce oven heat to 400F, pour eggs over the vegetables and cheese. Bake for 20 minutes until the center of the omelette is set. Serve in slices.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - serves 1
- TWO EGGS, BEATEN
- ONE OUNCE OF RIPE BRIE OR CAMEMBERT CHEESE, RIND REMOVED
- ONE TABLESPOON OF CHOPPED, FRESH PARSLEY
- SALT AND FRESH GROUND PEPPER TO TASTE
- FRESH BUTTER
Pour the eggs into hot butter in a skillet over medium heat. Stir eggs to prevent sticking, just before eggs are set, roll cheese in parsley and place in the center of the omelette, add salt and pepper to taste, fold and serve hot.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - serves 1
- TWO EGGS, BEATEN
- SALT AND FRESH GROUND PEPPER
- FRESH BUTTER
- FRESH ASPARGUS, CUT INTO THREE INCH SPEARS, COOKED (OR MAY BE CANNED)
Pour the eggs into hot butter in a skillet over medium heat. Stir eggs to prevent sticking, just before eggs are set, place aspargus in the center of the omelette, add salt and pepper to taste, fold and serve hot. Garnish with the tips of the aspargus spears.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - serves 1
- TWO EGGS, BEATEN
- SALT AND FRESH GROUND PEPPER
- FRESH BUTTER
- A TEASPOON OF FRESH, CHOPPED CHIVES
- A TEASPOON OF FRESH, CHOPPED PARSLEY
- A PINCH OF CHERVIL
- A PINCH OF TARRAGON
Pour the eggs into hot butter in a skillet over medium heat. Stir eggs to prevent sticking.
Just before the eggs are set, sprinkle ingredients over the omelette, add salt and pepper to taste, fold and serve hot.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - serves 1
- TWO EGGS, BEATEN
- SALT AND FRESH GROUND PEPPER
- FRESH BUTTER
- FOUR TABLESPOONS OF SOUR CREAM
- ONE TEASPOON OF CAVIAR
Pour the eggs into hot butter in a skillet over medium heat. Stir eggs to prevent sticking. Just before eggs are set, place sour cream in center of the omelette and caviar in the center of the sour cream, fold, add salt and pepper to taste and serve hot.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - serves 1
- TWO EGGS, BEATEN
- SALT AND FRESH, GROUND PEPPER
- FRESH BUTTER
- SIX GREEN ONIONS, TRIMMED TO THREE INCHES IN LENGTH
In a skillet, saute onions in butter until tender, remove and put aside. Pour the eggs into hot butter in the skillet over medium heat. Stir eggs to prevent sticking. Just before eggs are set, place sauteed onions in the center and fold, serve hot.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - serves 1
- TWO EGGS, BEATEN
- SALT AND FRESH, GROUND PEPPER
- FRESH BUTTER
- FOUR TABLESPOONS OF SWISS CHEESE, GRATED
- A PINCH OF NUTMEG
Pour the eggs into hot butter in a skillet over medium heat. Stir eggs to prevent sticking. Just before eggs are set, sprinkle cheese and nutmeg in the center of the omelette, fold and serve hot.
Preparation time - 5 minutes Cooking time - 5 minutes Yield - serves 1
- TWO EGGS, BEATEN
- FRESH BUTTER
- SALT AND FRESH GROUND PEPPER
- FOUR TABLESPOONS OF MINCED CLAMS
- FOUR TABLESPOONS OF TOMATO SAUCE
Pour the eggs into hot butter in a skillet over medium heat. Stir eggs to prevent sticking. Just before the eggs are set drizzle tomato sauce and sprinkle clams over the entire surface of the omelette. Roll the omelette and serve hot. Salt and pepper to taste.
Preparation time - 10 minutes Cooking time - 5 minutes Yield - serves 1
- SIX EGG WHITES (DISCARD YOLKS OR SAVE FOR SOMETHING ELSE)
- FOUR SLICES OF FRESH TOMATO
- FRESH BUTTER
- SALT AND FRESH GROUND PEPPER
In a skillet, heat the tomato slices in hot butter and place aside. Pour the egg whites into hot butter in the skillet over medium heat. Just before the eggs are set place the tomato slices in the center of the eggs, salt and fresh ground pepper to taste, then fold and serve hot.
Preparation time - 20 minutes Cooking time - 25 minutes Yield - serves 6
- TEN EGGS
- 12 CANNED ASPARGUS SPEARS
- ONE QUARTER CUP OF FRESH CREAM
- FOUR TABLESPOONS OF FRESH BUTTER
- HALF A CUP OF DICED GOAT CHEESE
- ONE TABLESPOON OF MINCED, FRESH CHIVES
- TWO THIN SLICES OF PROSCIUTTO, CUT INTO STRIPS
Whisk eggs, cream, salt and pepper to taste. Melt 2 tablespoons of butter in a saucepan over low heat, add egg mixture and cook, stirring often with a wooden spoon, for about 20 minutes to desired firmness. Add cheese and chives and blend until cheese is melted. In a skillet, saute the aspargus in two tablespoons of butter over medium heat. Add prosciutto and stir until heated through. Gently stir aspargus mixture into eggs. Serve immediately.
Preparation time - 15 minutes Cooking time - 15 minutes Yield - 4 to 6 people
- SIX EGGS, SEPARATED
- HALF A CUP OF PEACH JAM
- THREE TABLESPOONS OF PEACH BRANDY
- A QUARTER TEASPOON OF CREAM OF TARTAR
- ONE TABLESPOON OF FRESH BUTTER
- ONE QUARTER CUP OF FINELY CHOPPED HAZELNUTS
- ICING SUGAR
In a large mixing bowl, beat egg yolks until thick and lemon coloured. Add the jam and brandy and continue beating until thoroughly combined. Beat egg whites with cream of tartar until stiff peaks form. Fold into yolk mixture. Melt butter in a baking pan, pour in egg mixture, sprinkle with hazelnuts and icing sugar. Bake in a 350F oven for 10 minutes or until puffed and golden. Serve immediately.
Prepartation time - 15 minutes Cooking time - 15 minutes Yield - serves 4 to 6
- EIGHT EGGS, BEATEN
- ONE LARGE LOAF OF FRENCH BREAD, CUT LENGTHWISE AND HOLLOWED
- FOUR TABLESPOONS OF FRESH BUTTER
- TWO TABLESPOONS OF MAYONNAISE
- EIGHT SLICES OF BLACK FOREST HAM
- ONE LARGE BEEFSTEAK TOMATO, THINLY SLICED
- ONE SPANISH ONION, THINLY SLICED
- SALT AND FRESH GROUND PEPPER
- EIGHT SLICES OF CHEDDAR CHEESE
- TWO DILL PICKLES, SLICED
Spread the bread cavity with butter and mayonnaise. Line the bread with ham slices first, then tomato and onion. In a skillet, scramble eggs in butter, making sure they remain moist, and pile into bread cavity. Top with cheese slices and dill pickle. Cover with top of loaf. Wrap in greased foil and bake in a 375F oven for 15 minutes. Cut in thick slices with a sharp bread knife and serve hot.
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