Eggcellent Breakfast Dishes

I've heard it said that breakfast is the most important meal of the day. I don't know if that's really true, but if it is, I guess that would make eggs the foundation of pretty much everything good and wholesome. If you think about it, there's really not an ingredient that's more universal than eggs. They're a natural source of protein, vitamins, and minerals, and you can cook them about a million ways.  To top it off, they are still one of the most affordable things in the grocery store.  With that in mind (and in response to a special request from my sister), I've decided to share three of my favorite egg recipes.

I saw this first recipe on Everyday Italian with Giada De Laurentiis (http://www.foodnetwork.com/everyday-italian/index.html). It looks really fancy even though it's not hard to make, and I love it for brunches.  My version of the recipe is below, but you can format and print the original version for free at foodnetwork.com.

Lemon and Basil Eggs over Focaccia (modified)
1 large loaf focaccia bread (or firm crusted, artisan style, light bread)
2 Tbsp extra-virgin light olive oil whisked with 1 Tsp of fresh lemon juice
3 eggs
1/4 cup chopped fresh basil leaves
1/4 cup fresh grated parmesan cheese
1/4 tsp salt
1/4-1/2 tsp fresh ground black pepper

1 cup milk

Preheat oven to 350 F. Cut the top off the bread (like a pumpkin) and hollow out the inside. Tear or cut the top and insides of the bread into 1-inch pieces and set aside. Lightly brush the inside of the bread with the lemon/olive oil combo. Place the bread basin on a baking sheet and toast for 10 minutes.  In a large bowl, whisk the eggs, basil, parmesan, salt, pepper, and half of the milk until well combined.  Stir in 3-4 cups of the bread pieces and add the remainder of the milk until the desired consistency  and volume are accomplished (I rarely use the whole cup of milk).  Pour the egg mixture into the toasted focaccia basin. Return the loaf to the oven and bake until the eggs have cooked, about 35 to 40 minutes. Cut the loaf into 6 to 8 slices and serve hot.

I absolutely adore this recipe, but you have to be careful that the egg mixture isn't too runny. You also have to serve it hot with a large serrated knife or there will be no serving it at all. Depending on the kind of bread you use, the crust can get down right hard if you're not careful.

The next recipe is not as fancy looking as the first, but it is the KING of convenience. It can be made in advance and easily reheated.  Double the recipe, and you've got a large group covered.  I got this recipe from my mom, but I'm sure there are a ton of versions out there.

Breakfast Casserole
1 lb of ground breakfast sausage (browned and drained)
6 eggs
1/2 cup milk
2 cups shredded cheese
2 slices of sandwich bread, shredded or chopped
1/2 tsp dry, ground mustard
salt and fresh, ground black pepper to taste

Preheat over to 350 F.  Thoroughly combine all the ingredients in a large mixing bowl, and pour into an ungreased, glass, 2 quart baking dish (8 inch square). Bake for 45 min and serve hot. (I usually use mild cheddar in this recipe, but I'm sure other kinds of cheese would work great.)

This last recipe is kind of new to me. I just made it for the first time a couple of weeks ago. I've been seeing frittatas everywhere lately, and I didn't really know what they were. After a little research, I figured out that it's an Italian version of an omelet, but it's served more like a quiche.  The best thing about it is the heartiness.  It's literally one, totally satisfying meal in a single dish.  I made my own recipe from a combination of versions online, but once again, Giada De Laurentiis had several great suggestions.

Homestyle Frittata
4 Tbs extra virgin olive oil
1-2 medium sized russet potatoes, peeled and sliced thin
1/4 onion chopped
2 cloves minced garlic
6 large eggs
1/4 cup heavy cream
1/4 cup fresh grated parmesan cheese
2 Tbsp fresh basil chopped
1/4-1/2 cup meat item of your choice
salt and fresh ground black pepper to taste

Preheat your oven's broiler.  Use a WELL SEASONED 8 inch cast iron skillet.  Heat 3 Tbsp of olive oil over  a medium burner.  Add the potatoes, onion, garlic, salt, and pepper.  Cook until tender and well browned.  Near the end of cooking the potatoes, add your meat ingredient. When I made my frittata, I used left-over smoked sausages chopped into small pieces, but I think ham or pre-cooked bacon would work. Lots of recipes call for prosciutto, but others omit meats all together.  In a mixing bowl, whisk the eggs and add the cream, cheese, and basil.  Reduce the temperature to medium-low and pour the egg mixture over the potatoes.  Stir immediately to combine.  Once you get everything mixed, don't stir it again. Let it cook as a single sheet of egg. When the bottom is fully set and the top is only slightly loose, remove the pan from the heat. Use a spatula to loosen the egg from the side of the skillet. Drizzle the remaining oil around the edge, between the side of the skillet and the loosened frittata.  Put the entire skillet in the broiler for approximately 4-5 minutes, until the top is golden brown and firm.  Use the spatula to loosen the entire frittata and slide it onto a plate. Top with more parmesan and serve in wedges like a quiche or pie.

My final recommendation for any egg recipe is to use free ranging or organic eggs. I really do think that their taste is richer, and it enhances almost any dish you make with them.  Personally, I don't think that USDA certified organic is absolutely necessary. Having some knowledge of food animal production, it is my understanding that organically produced animals can't be treated for internal parasites (with rare exception).  Although I understand the desire to minimize the number of drugs used in food animals, this particular regulation is excessive in my opinion.  It can increase your chances of finding an unpleasant surprise in your fresh eggs.  For that reason, I would always crack your organic eggs (or any eggs for that matter) individually into a cup before adding them to a recipe.