101 Things To Do With Eggs

By Toni Patrick

Recipes by the dozens for omelets, quiches, wraps, burritos, and more!

Toni Patrick, author of 101 Things to Do with Ramen Noodles, turns her attention to the versatile, protein-packed, nutrient-rich egg—and offers creative recipes for omelets, frittatas, burritos, sandwiches, and wraps, along with quiches, casseroles, desserts, and those favorite egg standbys—scrambled, poached, and fried. Put on your apron and give these recipes a try: 

• Cinnamon Bread Custard
• Crab and Asparagus Frittata
• Green Chili Burritos
• Southern-Style Eggs Benedict
• Spinach and Asiago Quiche
• Wild Rice Scrambled Eggs 

Eggnog Bread Pudding, and many more

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Mar 1, 2011
• ISBN: 9781423619031

Toni Patrick

Toni Patrick is also the author of 101 Things to Do with Ramen Noodles, 101 Things to Do with Mac & Cheese, and 101 Things to Do with Canned Biscuits. She lives in Colorado.

Book preview

101 Things to Do with Eggs

Table of Contents

Helpful Hints Fried, Poached, & ScrambledFried Eggs, Sausages, and Hash Browns Fried Eggs and Green Chile Sauce Butter Poached Eggs in Tomato Sauce Bleu-Mozzarella Poached Eggs Poached Eggs with Creamy Spinach Sauce Southern-Style Eggs Benedict Vegetarian Eggs Benedict Poached Eggs Italian Coffee Cup Scramble Cheesy Fajita Egg Bites Herbed Tomato Scrambled Eggs Indian-Style Scrambled Eggs Syrupy Scrambled Egg Muffins Wild Rice Scrambled Eggs Migas Toni’s Eggcellent Breakfast Frittatas & OmeletsFrittata Herbed Frittata Crab and Asparagus Frittata Tuscan Frittata Southwestern Sausage Frittata Broccoli and Cheddar Frittata Basic Microwave Omelet Farmhouse Omelet Eggcellent Omelet Cheese-Artichoke Omelet Omelet Rancheros Greek Omelet Appetizers & SidesEgg Pockets Hot and Sour Egg Drop Soup Southern-Style Breakfast Cups Biscuit Quiches Egg Puffs Deviled Eggs Italian Deviled Eggs Egg Fried Rice Winter Squash Custard Mashed Potato Nests Burritos, Sandwiches, & WrapsBreakfast Burritos Green Chile Burritos Breakfast Bruschetta Egg Salad Sandwich Bagel Sandwich Monster Sub Eggs in a Nest Mexi Eggs-In-A-Hole Stuffed Roll Ham and Cheese Rolls Oriental Wraps Southwestern Egg Wraps Quiches & SoufflesHash Brown Quiche Italian Quiche Spinach and Asiago Quiche Salmon Quiche Seafood Souffle Cheese Souffle Pumpkin Souffle Cheesy Layered Souffle Raspberry Blintz Souffle Baked, Strattas, & CasserolesEgg Puff Brunch Mexican-Style Eggs-In-A-Nest Hawaiian Enchiladas Artichoke Egg Bake Broccoli and Egg Bake Spinach-Hash Brown Pockets Benedict Strata Ham and Cheese Strata Sausage and Pepperoni Strata Seafood Strata Strata Milano Spinach and Cheese Croissant Strata Chili Egg Puff Quick Egg Casserole Egg Lasagna Mexi-Cali Casserole Peek-A-Boo Eggs South-of-the-Border Casserole Quick and Easy Casserole Sausage Bake Family FavoritesMuffin Pancakes Cinnamon Bread Custard Scotch Eggs Broccoli-Quiche Stuffed Peppers Mini Breakfast Pizzas Egg and Ham Boboli with Cranberry Salsa Zucchini Fritters Breakfast Rolls Tasty Parmesan Tidbits Egg Loaf Crab and Asparagus Egg Braid with Curry Sauce French Bread Custard DessertsHot Chocolate Souffle Classic Flan Bananas Foster Cheese Pie Cream Puff Dessert Baked Custard Frozen Vanilla Custard Ice Cream Eggnog Bread Pudding Raspberry-Dark Chocolate Brulee Vanilla Cremeux Custard Cup Sundaes About the AuthorMetric Conversion Chart

Helpful Hints

Cold eggs work best for frying.

You can poach eggs ahead of time. Keep them in cold water until you are ready to serve. To warm the eggs, simply immerse them in hot water for a few minutes.

Milk, broth, or tomato juice can be substituted for poaching water.

It’s best to separate eggs fresh from the refrigerator, however, for mixing, beating, or whipping, the eggs are easier to work with at room temperature.

Cured bacon has twice the fat as Canadian bacon.

To reduce fat and calories, substitute reduced-fat foods such as skim milk, light or fat-free sour cream, and light or fat-free cream cheese.

It is much more cost effective to use fresh garlic than bottled minced garlic. 1 clove garlic equals 1 teaspoon minced garlic.

1/4 cup freshly minced onion equals 2 tablespoons dried minced onion.

1/4 cup fresh herbs equal 1 tablespoon dried herbs.

Steamed fresh or frozen vegetables may be substituted for canned vegetables.

As always, be creative! Most ingredients can be adjusted to your own liking.

Fried, Poached, & Scrambled

Fried Eggs, Sausages, and Hash Browns

Cook sausage and onion in large frying pan until the sausage begins to brown; drain grease and set aside.

Melt 3 tablespoons butter in a separate frying pan over medium heat. Cook hash browns for 10 minutes, or until they begin to brown, and season with salt and pepper. Add to sausage pan and toss to mix. Press mixture together into 4 patties and cook over medium heat until patties have cooked through.

Melt remaining butter in a frying pan. Carefully crack 2 eggs into the pan, taking care not to break the yolks. Season with salt and pepper. Cook slowly until the whites of the eggs are set and the yolks are as desired. Repeat with remaining eggs.

Place 2 eggs over each patty and serve. Makes 4 servings.

Fried Eggs and Green Chile Sauce

Melt butter in a frying pan over medium heat. Carefully crack eggs into the pan, taking care not to break the yolks. Once the whites of the eggs begin to set, top each yolk with cheddar cheese. Cover and allow cheese to melt. Serve topped with green chile sauce. Makes 1 serving.

Butter Poached Eggs in Tomato Sauce