WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. Below, Brian and Lisa feature recipes with eggs as the star ingredient. The egg industry ranks seventh in North Carolina commodity receipts. Farmers produce 7.5 million eggs each day, or roughly enough to feed every resident of our state. For more egg facts and recipes, visit the N.C. Egg Association website.
Brian and Lisa share recipes for a customizable quiche and a fun eggs Benedict bar to help brighten up breakfast – or breakfast for dinner.
The first recipe is great to make with kids or for a brunch with friends. Have the crusts, egg mixture and toppings ready to go. Then let each person pick their favorite toppings. Serve with fresh fruit and a muffin.
Individual Quiches with Custom Toppings
1 package refrigerated pre-rolled pie crusts (14 oz. )
5 eggs
1 cup whole milk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 1⁄2 cups custom toppings (see options below)Heat oven to 400 degrees. Place pastry on lightly floured work surface. Cut 6 rounds using 5-inch round cutter. Fit each round into jumbo muffin tin. Chill 20 minutes. Whisk together eggs, milk, salt and pepper in pitcher until blended. Add desired custom toppings (about 2 tablespoons toppings per quiche) to each pastry shell. Be sure not to overdo the toppings and make sure to squeeze or pat dry any watery ingredients so the pastry does not get soggy and custard doesn’t set. Pour egg mixture into each pastry shell. Bake in center of oven for 20 to 25 minutes or until filling is set but still jiggles slightly in center. Let stand 5 minutes before serving.
Custom toppings options:
Proteins: Cooked and crumbled bacon, diced cured chorizo sausage, hot sausage, smoked salmon.
Vegetables: Cooked and chopped mushrooms, zucchini, potato, sweet potatoes, kale, Swiss chard, spinach, peppers.
Cheeses: Shredded Gruyere, Cheddar or Swiss cheese, grated Parmesan cheese, crumbled goat, blue or feta cheese, diced Brie or Camembert cheese.
Aromatics: Sautéed onions, leeks, shallots, roasted garlic.
Flavor Boosters: Chopped roasted red peppers, olives, sun-dried tomatoes.
Herbs: Finely chopped fresh parsley, chives, tarragon, basil, thyme.Garnish, if desired with dill, parsley, chives, green onions or fresh diced tomatoes.
The possibilities are endless when you create a fun Eggs Benedict Breakfast Bar, Lisa notes. It doesn’t always have to be the same traditional ingredients and this recipe will get you started. Serve with some fresh fruit and you have a delicious meal anytime of the day.
- 12 eggs
- 6 English muffins, split and toasted
Hollandaise Sauce
- 3 egg yolks
- 1⁄4 cup water
- 2 Tablespoons fresh lemon juice
- 1⁄2 cup firm cold butter, cut into 8 pieces
- 1⁄4 tablespoon salt
- 1⁄8 teaspoon sweet paprika
- Dash of pepper
Heat oven to 350 degrees. Add 1 tablespoon water to each cup of a 12-cup muffin pan. Crack egg into each cup. Bake for 10 to 12 minutes or until egg whites are set but yolks are still runny or until desired doneness. Cool for 1 minute. Remove each egg using slotted spoon and place on paper towel-lined plate to drain.
To make Hollandaise: Whisk egg yolks, water and lemon juice in small saucepan until blended. Cook over very low heat, stirring constantly, until mixture bubbles at the edges. Stir in butter, 1 piece at a time, until butter is melted and sauce is thickened. Remove from heat immediately. Stir in salt, paprika and pepper.
Top English muffin with your choice of: cooked Canadian bacon slices, cooked crispy bacon, smoked salmon slices, crab meat, lobster or caviar. Add sautéed spinach or kale, or avocado slices. Top with fresh chives, tarragon or basil, chopped capers, black olives or sun-dried tomatoes. Sprinkle with Cajun, Tex-Mex, Italian, harissa, Herbes de Provence, curry powder or za’atar spice mix.
Eggs Benedict Breakfast Bar