75 Delicious Way to Cook Eggs, Part2

Nice Brunches

11 | Baked French Toast 

In a baking dish, whisk together 3 eggs, 1 Tbsp water and ¼ tsp vanilla extract. Soak 4 slices cinnamon-raisin bread for 5 min. Bake at 350°F until golden brown. January 1979

12 | Poached Eggs on Mustard Toast

Mix 3 Tbsp each Dijon mustard and grated Parmesan. Spread on 4 slices toast, then top each with a poached egg. March 1948

13 | Spinach Frittata 

Beat 8 eggs, 4 scallions (chopped), and one 10-oz pkg frozen spinach (thawed and squeezed). Cook, covered, in a large nonstick skillet over medium heat until set. Sprinkle with shredded Swiss cheese. September 1979

14 | Tomato French Toast 

Beat 2 eggs, ½ cup tomato juice, ½ tsp sugar, ⅛ tsp chili powder and ¼ tsp salt in a bowl. Dip 4 thick slices bread in the mixture, then cook in a nonstick skillet until golden brown. Top with scrambled eggs and Cheddar. April 1945

15 | Onion, Pepper & Feta Quiche

Whisk together 4 eggs, ¾ cup sour cream, ½ cup whole milk, and ¼ tsp each salt, pepper and nutmeg. Fold in sautéed onions, peppers and 4 oz crumbled feta. Pour into a par-baked 9-in. pie shell and bake at 375°F until set. May 2011

16 | Swiss Cheese & Sour Cream Soufflés 

Separate 4 eggs. Beat the whites to stiff peaks. Whisk 1 Tbsp each flour and whole milk, ½ tsp salt and the yolks. Mix in 1 cup sour cream and 8 oz shredded Swiss; fold in whites. Pour into oiled ramekins. Set in a pan of hot water and bake at 375°F until set. May 1941

17 | Italian-Style Poached Eggs

Spread pesto over toast. Top with roasted tomatoes and a poached egg. Sprinkle with Parmesan. April 2012

18 | Cream Cheese & Bacon Tart

Cook 6 slices chopped bacon until crisp. Arrange on the bottom of a par-baked 9-in. pie shell. Beat 8 oz cream cheese, ½ cup heavy cream, 1 egg, 3 egg yolks, and ¼ tsp each salt and pepper; pour over bacon. Bake at 375°F until set. April 1970

19 | Asparagus Soufflé 

Separate 3 eggs. Beat the yolks until thick. Beat in one 10¾-oz can condensed cream of asparagus soup. Beat the whites to stiff peaks. Fold into soup mixture. Transfer to an oiled 1-qt casserole dish. Set in a pan of hot water and bake at 375°F for 35 min. March 1952

20 | Oeufs Cocottes au Jambon 

Butter ramekins. Add chopped ham and parsley to each, then an egg. Sprinkle with salt, pepper and 1 Tbsp heavy cream. Set in a pan of hot water and bake at 350°F until the whites are set. May 1958

21 | Cheddar Cheese French Toast

Whisk eggs, whole milk and shredded Cheddar. Dip slices of bread in the mixture, then cook in a nonstick skillet until golden brown. April 2012

Recipes Source: Womans Day.com