Here is a quick list of my favorite uses for eggs for a quick, healthy and homemade meal.
- Hard Boiled Eggs - Place eggs in pot large enough so the eggs are not on top of each other. Fill to cover with cold water. Place on stovetop over high heat until a gentle boil begins. Immediately cover and turn off heat. Set timer for 15 minutes. Remove eggs after 15 minutes to ice bath or refrigerator to stop cooking. To Serve: Shell and eat as is, mash with mayo for egg salad, slice on top of salad or deviled eggs.
- French Toast - Scramble 3 eggs with 1/2 cup milk, pinch of salt, 1/2 teaspoon vanilla extract and 1/2 teaspoon cinnamon. Heat a pan over medium high heat and melt enough butter to coat the pan. Dip bread into egg mixture and cover completely. Immediately place in hot pan and lower heat to medium low. It will be done when brown on both sides. To Serve: Drizzle with warm syrup, sprinkle with confectioners sugar or spread with thin layer of cream cheese and sliced strawberries (my son's favorite).
- Egg Sandwich - Heat pan over high heat and melt butter to coat pan. When hot, crack one or two eggs in center and immediately lower heat to medium low. Season as desired (I like Tabasco, salt and pepper) Break yolk or leave intact (my kids like it broken and I'm over easy) and flip after a few minutes. To Serve: Place fried egg on buttered toast with any or all of the following: cheese, tomato, bacon, baby lettuce, ham or hot sauce.
- Scrambled Eggs - Scramble 4 eggs in a bowl and add 1/4 cup water, salt, pepper, parsley and cook in pan over medium low heat, moving eggs around in pan until they are cooked to desired doneness.