The Absolute Best Way to Boil Eggs, According to So Many Tests

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s mashed dozens of potatoes, seared more Porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a…

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's mashed dozens of potatoes, seared more Porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a cardiologist. Today, she tackles hard-boiled eggs.


Humans have been boiling eggs for a very long time.

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Simple Baked Eggs

Oven baked eggs are a simple way to make a special breakfast! Bake them in small dishes then serve with a variety of toppings. Bon appetit! We love finding unique ways to eat the same ingredients, and this trick falls into that category. Try these Oven Baked Eggs! It’s a simple way to make a special breakfast out of everyday ingredients. (What can’t an egg do? Seriously.) Here you’ll throw the eggs into small baking dishes, then load them up with toppings of your choice. Go simple like Parmesan and herbs, or fancy like sauteed spinach and mushrooms. Here’s the basic method, and a few more fun topping ideas! How to make baked eggs: basic method Baked eggs are so simple, you barely need a recipe! Actually, you don’t need one. Memorize this simple method and you can make them on repeat for special brunch: Preheat the oven to 375 degrees Fahrenheit. The perfect temperature for baking eggs. Melt 1/2 tablespoon butter for each dish. Throw them in the already warm oven to make quick work of it. Then brush it around your dish. Substitute neutral oil for dairy free. Add 2 eggs per dish. To avoid shells, crack them […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Oven baked eggs are a simple way to make a special breakfast! Bake them in small dishes then serve with a variety of toppings. Bon appetit!

Baked eggs

We love finding unique ways to eat the same ingredients, and this trick falls into that category. Try these Oven Baked Eggs! It’s a simple way to make a special breakfast out of everyday ingredients. (What can’t an egg do? Seriously.) Here you’ll throw the eggs into small baking dishes, then load them up with toppings of your choice. Go simple like Parmesan and herbs, or fancy like sauteed spinach and mushrooms. Here’s the basic method, and a few more fun topping ideas!

How to make baked eggs: basic method

Baked eggs are so simple, you barely need a recipe! Actually, you don’t need one. Memorize this simple method and you can make them on repeat for special brunch:

  • Preheat the oven to 375 degrees Fahrenheit. The perfect temperature for baking eggs.
  • Melt 1/2 tablespoon butter for each dish. Throw them in the already warm oven to make quick work of it. Then brush it around your dish. Substitute neutral oil for dairy free.
  • Add 2 eggs per dish. To avoid shells, crack them into a small bowl first, then slide them in. But you can also go right into the dish.
  • Add salt and pepper. Just 1/8 teaspoon salt per dish does the trick!
  • Bake 12 to 15 minutes. Usually ours is perfect at 13 minutes. Keep reading for more about bake time!
Baked eggs

How long to bake eggs?

The exact timing for baked eggs varies based on a few variables: the exact heat of the oven, the thickness of the baking dish, and how runny you’d like the yolk.

  • It takes about 12 to 15 minutes to cook eggs in a ramekin to where the yolk is runny and the white is set. The style is closest to sunny side up eggs.
  • Cook longer to fully cook the yolk. This would be closer to over hard eggs.
  • Thicker baking dishes cause the timing to be slightly longer.
  • Start checking at 12 minutes: look at the whites around the yolk and make sure they are just set.

Baked egg toppings

Here’s the fun part: adding toppings to your baked eggs! This can be as complicated or simple as you like. Our favorite is just Parmesan and fresh herbs, which takes no time at all. Here are some ideas to get your wheels turning:

Oven baked eggs

What else to serve with them

Are you cooking up a special brunch? There are so many fun things to serve with baked eggs…in fact, we’re not sure where to begin! Here are a few of our favorite ideas:

More ways to cook eggs

Are you egg obsessed like we are? There are so many tasty ways to cook eggs! Here are some favorites:

Oven baked eggs

This baked eggs recipe is…

Vegetarian and gluten-free.

Print
Baked eggs

Simple Baked Eggs


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving
  • Diet: Vegetarian

Description

Oven baked eggs are a simple way to make a special breakfast! Bake them in small dishes then serve with a variety of toppings. Bon appetit!


Ingredients

For each serving

  • 2 eggs
  • 1/2 tablespoon butter (or substitute neutral oil for dairy free)
  • 1/8 teaspoon kosher salt
  • Fresh ground pepper

Topping ideas:

  • Shredded Parmesan cheese, fresh thyme sprigs
  • Shredded cheddar cheese, salsa or pico de gallo
  • Sauteed spinach and mushrooms, feta cheese

Instructions

  1. Preheat the oven to 375 degrees.
  2. While the oven preheats, add 1/2 tablespoon butter to each small baking dish or ramekin. Add to the oven until it melts (about 1 minute), then use a brush to spread it around the inside of the dish.
  3. Crack the eggs into a small bowl, then slide 2 into each dish. Sprinkle each with 1/8 teaspoon kosher salt and fresh ground black pepper. Bake 12 to 15 minutes (ours usually take 13 minutes), until whites are set and yolk reach desired firmness. The exact timing depends on the thickness of the dish. (If desired, you can cook longer to get a fully cooked yolk.)
  4. Sprinkle with toppings and serve. Keep in mind the baking dishes are hot, so place them on a separate plate for serving.
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Eggs

Keywords: Baked eggs, Oven baked eggs

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

The No-Pot, No-Water Way to Make Hard-Boiled Eggs

Using hot water to cook eggs in their shells is just one way to produce hard-boiled eggs, and although it’s the conventional method, you actually don’t need any water at all—hot air works just as well. Don’t believe it? Turn on your oven and take it fo…

Using hot water to cook eggs in their shells is just one way to produce hard-boiled eggs, and although it's the conventional method, you actually don't need any water at all—hot air works just as well. Don't believe it? Turn on your oven and take it for a spin. Whether you're making Easter eggs, deviled eggs, egg salad, or anything else that calls for a big batch of perfectly cooked eggs in the shell, your oven is an excellent tool to get the job done. Ready to learn how to make hard-boiled eggs in the oven?

Temperature

Conventional wisdom says that 325°F is the sweet spot for baking eggs with shells on. At that temperature, baking times should proceed more or less as follows:

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Sheet Pan BBQ Meatballs

These Sheet Pan BBQ Meatballs are easy, colorful, and delicious. Plus the leftovers hold up great, so they’re meal prep friendly!

The post Sheet Pan BBQ Meatballs appeared first on Budget Bytes.

You guys know how I feel about meatballs, right? Well I’m also a huge fan of cooking things on a sheet pan. So I decided to bring these two favorite things of mine together to make these Sheet Pan BBQ Meatballs, complete with roasted peppers and onions, and big slices of sweet pineapple. This meal is delicious, easy, and packs up well for meal prep! WIN.

Sheet pan bbq meatballs on the pan with pineapple, peppers, and onions. Tongs resting on the side.

Use Two Sheet Pans for Best Results

While you can do this all on one sheet pan, you’ll definitely get better results using two pans. Why? Because the peppers and onions caramelize better when they have room to breathe. If they’re too crowded, the steam will get trapped they’ll just get kind of soft instead of having those nice brown flavorful edges. Of course, if convenience is your priority, you may choose to use one pan.

Can I Use a Different Meat?

Absolutely! These meatballs work great with ground pork, beef, or chicken instead of the ground turkey listed in the recipe below.

Do I Need to Line The Sheet Pans?

This is really up to you. I ended up lining the sheet pan I used for my meatballs with parchment paper and left the sheet pan with the peppers, onions, and pineapple unlined. Lining the sheet pan makes clean up a lot easier, but you do get less caramelization since the vegetables are not in direct contact with the hot pan. So, if you prefer easy clean up, go ahead and line both pans. If you prize flavor over convenience, leave the pan (or pans) unlined.

Sheet pan bbq meatballs in a bowl with pineapple, onions and peppers, and rice
Overhead view of sheet pan with bbq meatballs, pineapple, peppers, and onions, tongs on the side

Sheet Pan BBQ Meatballs

These Sheet Pan BBQ Meatballs are easy, colorful, and delicious. Plus the leftovers hold up great, so they're meal prep friendly!
Total Cost $7.84 recipe / $1.96 serving
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 549.03kcal
Author Beth – Budget Bytes

Ingredients

Meatballs

  • 1 lb. ground turkey $3.89
  • 1 large egg $0.21
  • 1/4 cup breadcrumbs $0.07
  • 6 Tbsp BBQ sauce, divided $0.20
  • 1/4 tsp garlic powder $0.03
  • 1/2 tsp smoked paprika $0.05
  • 1/2 tsp salt $0.02

Siides

  • 1 20oz. can pineapple slices (in juice) $0.89
  • 1 yellow onion $0.32
  • 1 red bell pepper $1.50
  • 1 Tbsp cooking oil $0.04
  • 1/8 tsp salt $0.02
  • 2 green onions, sliced $0.20
  • 1 cup long grain white rice (uncooked) $0.40

Instructions

  • Preheat the oven to 400ºF. Combine the ground turkey, egg, breadcrumbs, 2 Tbsp of BBQ sauce (reserve the remaining ¼ cup for later), garlic powder, smoked paprika, and salt in a bowl. Mix the ingredients together by hand until evenly combined.
  • Divide and shape the meat mixture into 16 meatballs. This is easiest by first dividing the mixture into four equal portions, then dividing and shaping each of those portions into four meatballs. The mixture may be fairly wet. That is okay. Place the meatballs on a parchment lined baking sheet and set aside.
  • Slice the bell pepper and onion into ¼-inch wide strips. Place the pepper and onion slices on a second baking sheet (lined or unlined, your choice) and drizzle with cooking oil. Toss to coat, then season with salt. Spread the peppers and onions evenly over one side of the baking sheet.
  • Remove the pineapple slices from the can and blot them dry with paper towel. Lay the pineapple slices over the second half of the baking sheet with the peppers and onions.
  • Place both baking sheets in the preheated oven and roast for 15 minutes.
  • While the sheet pans are in the oven, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top and bring the water up to a boil. Once boiling, turn the heat down to low. Let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid on, until the rest of the meal is finished.
  • After roasting for 15 minutes, take the sheet pan with the vegetables out and give the peppers and onions a stir. Use a brush to lightly coat the pineapple slices with about 2 Tbsp BBQ sauce. Return that sheet pan to the oven.
  • Remove the sheet pan with the meatballs and use the brush to lightly coat the meatballs with the remaining 2 Tbsp BBQ sauce. Return the sheet pan to the oven. Finish roasting both sheet pans for an additional 10 minutes.
  • After the meatballs, peppers, onions, and pineapple have finished roasting, it's time to serve! Fluff the rice with a fork, then add about ¾ cup rice to each bowl or meal prep container. Divide the meatballs, peppers, onions, and pineapple slices between the four bowls. Top with sliced green onion, then enjoy!

Nutrition

Serving: 1serving | Calories: 549.03kcal | Carbohydrates: 77.25g | Protein: 28.68g | Fat: 14.1g | Sodium: 823.63mg | Fiber: 4.15g
Side view of sheet pan with peppers and onions, bbq meatballs, and pineapple slices

How to Make Sheet Pan BBQ Meatballs – Step by Step Photos

Meatball ingredients in a bowl

Begin by preheating the oven to 400ºF. Combine 1 lb. ground turkey, one large egg, ¼ cup breadcrumbs, 2 Tbsp BBQ sauce (save the remaining ¼ cup for later), ¼ tsp garlic powder, ½ tsp smoked paprika, and ½ tsp salt in a bowl. Use your hands to mix the ingredients until evenly combined.

Shaped meatballs on a parchment lined baking sheet

Divide and shape the meat mixture into 16 meatballs. I do this by first dividing the mixture into four portions, then dividing and shaping each of those portions into four meatballs. Place the meatballs on a parchment lined baking sheet. Set them aside.

Sliced peppers and onions on a baking sheet

Slice one yellow onion and one red bell pepper into ¼-inch wide strips. Place the peppers and onions on a second baking sheet and drizzle with 1 Tbsp cooking oil. Toss to coat in the oil, then season with ⅛ tsp salt.

Pineapple slices on a baking sheet with the peppers and onions

Move the peppers and onions over to one side of the baking sheet. Remove the pineapple slices from the can and blot them dry with paper towel. Place the pineapple slices on the other half of the baking sheet with the peppers and onions. Transfer both sheet pans to the oven and roast for 15 minutes.

Cooked rice in sauce pot

While the meatballs, peppers, onions, and pineapple are cooking, begin the rice. Add 1 cup long grain white rice to a sauce pot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring the water up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and lid in place, until the rest of the meat is finished.

BBQ sauce being brushed onto pineapple slices

After having roasted for 15 minutes, remove the sheet pan with the peppers, onions, and pineapple from the oven. Give the peppers and onions a stir. Use a brush to lightly coat the pineapple with 2 Tbsp BBQ sauce. Return the sheet pan to the oven.

BBQ sauce being brushed onto the meatballs

Remove the sheet pan with the meatballs and use the brush to lightly coat them with the remaining 2 Tbsp BBQ sauce. Return the sheet pan to the oven. Finish roasting both sheet pans for an additional 10 minutes.

Finished sheet pans with meatballs, peppers, onions, and pineapple

After the final 10 minutes you should have some nice caramelization on the peppers and onions and the meatballs will be cooked through.

Glass meal prep container with rice, bbq meatballs, peppers, onions, and pineapple

Fluff the rice with a fork, then add ¾ cup rice to each bowl or meal prep container. Divide the peppers, onions, BBQ meatballs, and pineapple slices between each bowl or container. Top with sliced green onions and serve, or refrigerate until ready to eat (3-4 days).

A bowl with rice, sheet pan BBQ meatballs, roasted peppers and onions, and pineapple slices.

What a delicious meal!!

The post Sheet Pan BBQ Meatballs appeared first on Budget Bytes.

Spinach Pie

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be […]

The post Spinach Pie appeared first on Budget Bytes.

I absolutely love spinach pie. It’s rich, but not quite as heavy as a quiche, it has a deliciously flakey crust, and it works as a savory breakfast, brunch, or just anytime meal. It’s so good that I literally can’t wait to eat the leftovers, even though I know that puff pastry isn’t going to be crispy anymore. It just tastes so good.

Originally published 9/2012, updated 3/1/2021.

Overhead view of a spinach pie in a glass pie dish on a wood countertop

What is Spinach Pie?

This spinach pie is inspired by spanakopita, which is a savory Greek pie made with phyllo dough, feta, and spinach (see an authentic spanakopita recipe here). To make my spinach pie a little easier, I used a couple of short cuts: frozen spinach and frozen puff pastry dough. And then to keep the price on the lower side, I replaced the feta with cottage cheese (totally not similar cheeses, but it works here). The result is fast, easy, and still oh so delicious!

Where to Find Puff Pastry

The puff pastry dough is an important part of this recipe. You can find frozen puff pastry dough near the frozen desserts and frozen pie crusts in most major grocery stores. I used this one from Pepperidge Farm, but if you want to try making your own, check out this recipe for homemade puff pastry from my friend, Christina, at Dessert for Two. 

Store-bought puff pastry usually comes in a box of two sheets, with each sheet folded into thirds. You only need one sheet, so save the second one for the next time you want to make spinach pie! You’ll also need to fully thaw the puff pastry before you begin, so make sure to take it out of the freezer at least an hour before you make your spinach pie.

What Else Can I Add to Spinach Pie?

This is another one of those recipes that can take a lot of fun add-ins. Try tossing in some chopped sun dried tomatoes, or maybe some cooked bacon. Or how about some feta cheese or roasted red peppers? A little bit of dill would also take the flavor up a notch!

Close up side view of spinach pie in the glass pie dish

Overhead view of spinach pie in the glass pie dish on a wooden surface

Spinach Pie

Puff pastry makes this rich and delicious spinach pie a breeze to prepare. Perfect for breakfast, lunch, or brunch!
Total Cost $6.48 recipe / $0.81 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 264.21kcal
Author Beth - Budget Bytes

Ingredients

  • 1 sheet puff pastry $2.40
  • 1 lb. frozen chopped spinach $1.99
  • 1 yellow onion $0.32
  • 1 clove garlic $0.08
  • 1 Tbsp olive oil $0.16
  • 1 cup cottage cheese $0.40
  • 1/4 cup grated Parmesan $0.44
  • 1/8 tsp nutmeg $0.02
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 large eggs, divided $0.63

Instructions

  • Make sure to take the puff pastry and spinach out ahead of time to thaw (spinach can be thawed quickly in the microwave, if needed, but do not thaw the puff pastry in the microwave). Preheat the oven to 375ºF.
  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onions and garlic aside to cool slightly.
  • Add the cottage cheese, Parmesan, nutmeg, salt, pepper, and two of the eggs to a bowl, and stir to combine (save the third egg to brush on top of the pastry before baking).
  • Squeeze out as much water as possible from the thawed spinach. Add the squeezed spinach and sautéed onion and garlic to the bowl with the cheese mixture. Stir to combine again.
  • Place a sheet of parchment paper on your work surface (or dust lightly with flour) and roll the thawed puff pastry out until it's just slightly larger, about 10x10 inches.
  • Drape the rolled pastry dough out over a pie plate. Spread the spinach and cheese mixture inside the pastry dough, then take the corners and fold them in toward the center. The pastry will not fully cover the top, but that's okay (see step by step photos below).
  • Lightly whisk the remaining egg and brush it over the surface of the pastry dough. Bake the spinach pie for about 45 minutes, or until the pasty on top has puffed up significantly and turned golden brown.
  • Remove the spinach pie from the oven, let sit for about five minutes, then slice into eight pieces and serve.

Nutrition

Serving: 1slice | Calories: 264.21kcal | Carbohydrates: 18.71g | Protein: 10.51g | Fat: 16.94g | Sodium: 454.89mg | Fiber: 2.69g

Love Spinach? Try these other spinach-licious recipes:

One slice of spinach pie on a plate next to the pie dish

How to Make Spinach Pie – Step By Step Photos

Sauteed Onions and Garlic in a Skillet

Make sure to thaw one sheet of puff pastry and one pound of frozen chopped spinach before you begin. Preheat the oven to 375ºF. Dice one yellow onion and mince one clove of garlic. Add the onion, garlic, and olive oil to a skillet and sauté over medium heat until the onions are soft and translucent. Set the onion and garlic aside to cool slightly.

Cheese, eggs, and seasoning in a bowl

Add 1 cup cottage cheese, ¼ cup grated Parmesan, 2 large eggs, ⅛ tsp nutmeg, ½ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl. Stir to combine.

Thawed and squeezed frozen spinach

Squeeze out as much water from the thawed spinach as possible. This is really important because you don’t want your spinach pie to be soggy!

Spinach and onions added to the cheese mixture in the bowl

Add the spinach and sautéed onion and garlic to the bowl with the cheese mixture, then stir to combine again.

Mixed spinach pie filling

And now the spinach pie filling is complete! Let’s move on to the puff pastry.

Rolled puff pastry dough

You’re going to need the puff pastry to be a little larger than it is as it comes, so lay the pastry dough on a sheet of parchment paper or a lightly floured surface, then roll it out until it’s about 10×10 inches.

puff pastry over pie dish

Drape the pastry dough over a pie dish. There should be enough to drape over the sides (you’ll fold that over the top after it’s filled).

Spinach pie filling added to the pie plate

Add the spinach and cheese mixture to the pie plate and spread it out evenly.

egg being brushed onto puff pastry

Fold the corners in toward the center (it’s okay if they don’t fully cover the top. Lightly whisk the last egg, then brush it over the surface of the puff pastry.

Baked spinach pie

Bake the pie in the preheated 375ºF oven for 45 minutes, or until the pastry on top is puffed up and deeply golden brown. Let the pie sit for about five minutes before slicing into 8 pieces and serving.

One slice of spinach pie on a plate

It’s sooooo good!

The post Spinach Pie appeared first on Budget Bytes.

Small Batch Deviled Eggs

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!

The post Small Batch Deviled Eggs appeared first on Budget Bytes.

My boyfriend has taken to buying these little containers of deviled eggs from a local deli. They’re the perfect little bite, but it just kills me knowing how easy and inexpensive they are to make at home. Most recipes for deviled eggs online are for huge potluck-sized batches, which is way too much for our household of two, so I needed to come up with my own small batch deviled egg recipe. Now we can whip some up fresh whenever the craving hits!

Also, why is it that the thought of eating six eggs at once makes my stomach hurt, but I think I could probably pop six eggs worth of deviled eggs no problem? 😅 Oh, is that just me? Well, portion control is another reason I made this recipe for small batch deviled eggs.

Four deviled egg halves on a white plate

What Are Deviled Eggs?

Deviled eggs are eggs that have been hard-boiled, cut in half, then the yolks mixed with other ingredients before stuffing them back into the whites. They can be super basic (like my recipe below), super fancy (truffles or caviar?), or anywhere in between. There are so many options for making deviled eggs with different flavors or different toppings, which makes them a LOT of fun.

What Else Can I Add to My Deviled Eggs?

As I mentioned below, this is a super basic, plain deviled egg recipe. The fun part is that you can add in all sorts of other ingredients or toppings to make them your own or just to use up different ingredients in your fridge. Here are some ideas for mix-ins and toppings for deviled eggs:

  • Relish
  • Sriracha
  • Fresh herbs (dill, chives, tarragon, parsley, scallions)
  • French fried onions (topping)
  • Capers
  • Pickled red onions (topping)
  • Dill pickle slices (topping)
  • Pickled jalapeños (topping)
  • Salsa
  • Olives
  • Thinly sliced radish (topping)
  • Bacon
  • Hot sauce
  • Curry powder
  • Guacamole
  • Everything bagel seasoning

How Long Do Deviled Eggs Last?

Well, if you don’t eat them all in one sitting, they’ll probably be good in the fridge for about two days. See why I needed this small batch recipe so badly??

What to Serve with Deviled Eggs

If you’re not just grabbing one out of the fridge as a snack, they make a great side to something like a big salad, sandwiches, or pasta salads for lunch, or as part of a brunch platter (I do love my big homemade weekend breakfast/brunches).

Steaming vs. Boiling Eggs

I’m a huge fan of steaming instead of boiling eggs because it’s just faster. I’ve never had an egg crack when using this steaming method, but if you tend to get cracked eggs you can boil instead. The instructions below are for steaming eggs, but I’ve included boiling instructions in the notes.

Side view of four deviled eggs on a white plate
Four deviled eggs on a white plate garnished with paprika

Small Batch Deviled Eggs

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!
Total Cost $0.54 recipe / $0.27 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 2 halves each
Calories 119.05kcal
Author Beth – Budget Bytes

Ingredients

  • 2 large eggs $0.42
  • 1 Tbsp mayonnaise $0.10
  • 1/4 tsp Dijon mustard $0.01
  • 1/16 tsp seasoning salt* $0.01

Instructions

  • To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.
  • Once the water is fully boiling, carefully add the eggs to the pot using tongs or by lowering them into the pot with a slotted spoon. Replace the lid on the pot, turn the heat down slightly (it should continue boiling) and allow the eggs to steam in the pot for 12 minutes.
  • After 12 minutes, turn the heat off, remove the lid, and place the pot with the eggs under cool running water (or transfer to a bowl of ice water if your tap water is not cool). Let the eggs sit in the cool water for five minutes.
  • Peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon, and seasoning salt and mash to combine.
  • Spoon the mashed and seasoned yolks back into the whites, then serve. (You can garnish with a dusting of paprika for visual appeal, if desired.)

Notes

*I used Tony Chachere’s as my “seasoning salt” but you can use any brand seasoning salt, like Lowry’s, Morton’s, or even a generic store brand, like Kroger.
To Boil the Eggs: Place the eggs in a saucepot and add enough water to cover by one inch. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. When it reaches a full boil, turn the heat off and let the eggs sit in the hot water, lid on, for 15 minutes. After 15 minutes, run under cool water and then continue as usual.

Nutrition

Serving: 2halves | Calories: 119.05kcal | Carbohydrates: 0.55g | Protein: 6.25g | Fat: 10.15g | Sodium: 167.05mg | Fiber: 0.4g

How to Make Small Batch Deviled Eggs – Step by Step Photos

Eggs being added to a saucepot with tongs

To steam the eggs, add about one inch of water to a small saucepot. Place a lid on top and turn the heat onto high. Once it is fully boiling, carefully add two large eggs (use tongs or lower them in using a slotted spoon). Return the lid, turn the heat down slightly (it should keep boiling) and allow the eggs to steam in the pot for 12 minutes.

Two eggs on a cutting board, one peeled and cut in half

After steaming for 12 minutes, turn off the heat and run cool water into the pot (if the water coming out of your tap is not cool, transfer the eggs to a bowl of ice water). Let the eggs sit in the cool water for five minutes, then peel and cut them in half.

Egg yolks in a bowl with mayonnaise, dijon, and seasoning salt

Pop the yolks out of the eggs and place them in a bowl with 1 Tbsp mayonnaise, ¼ tsp Dijon mustard, and 1/16th tsp seasoning salt (I just used half of my1/8 tsp measuring spoon).

Mashed and seasoned egg yolks in a bowl with a fork

Mash the yolks together with the seasoning.

Mashed and seasoned yolk returned to the egg whites

Spoon the yolk mixture back into the whites and then serve! You can garnish with a light sprinkle of paprika if desired, but I don’t find that’s necessary for flavor.

Four deviled eggs on a white plate garnished with paprika

The post Small Batch Deviled Eggs appeared first on Budget Bytes.

Duck Eggs Are Worth Seeking Out

Every month, Melina Hammer, Food52’s very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.

Duck eggs are a special delight. Sometimes I am lucky enough to gather a few from my neighbor’s birds. Other …

Every month, Melina Hammer, Food52's very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.


Duck eggs are a special delight. Sometimes I am lucky enough to gather a few from my neighbor’s birds. Other occasions, I score a half or full dozen at my local food co-op, or at the farmers market here in the Hudson Valley. However I find duck eggs, I covet them.

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Cheese & Caramelized Onion Quiche

An ultra-creamy, deep dish quiche made with caramelized onions, melty cheese, and a crispy phyllo crust for a brunch delight you’ll simply adore! Quiche is a satisfying meal whether enjoyed for brunch, lunch, or even dinner (seriously, you know our feelings on breakfast for dinner so this should be no surprise). This vegetarian cheese & […]

The post Cheese & Caramelized Onion Quiche first appeared on Love and Olive Oil.

An ultra-creamy, deep dish quiche made with caramelized onions, melty cheese, and a crispy phyllo crust for a brunch delight you’ll simply adore!

Quiche is a satisfying meal whether enjoyed for brunch, lunch, or even dinner (seriously, you know our feelings on breakfast for dinner so this should be no surprise). This vegetarian cheese & caramelized onion version hits all the right notes.

Slice of Cheese & Caramelized Onion Quiche topped with microgreens on a white ceramic plate

When it comes to brunch, I used to be all about the sweet. From pancakes to waffles to syrup-slathered French toast, I always gravitated towards the sugar-filled dishes on the menu.

But lately (lately as in 10 months ago when we still went out for brunch… ah the good old days) I’ve been finding myself coveting Taylor’s savory selections more and more.

Does this mean I’m actually becoming a grown up? Not sure how I feel about that idea.

Still, the concept of a savory egg dish for brunch is quite appealing to me now, and this cheesy onion quiche seriously hit the spot (although I have to say after 4 back to back quiches, French toast is sounding awfully good at the moment… and yes, it really did take us 4 tries to nail this recipe because I’m apparently becoming more of a recipe perfectionist in my old[er] age as well.)

Overhead on marble, Quiche in white ruffled pie pan, plate with slice, and dish of microgreens

The flavor combination of this quiche pairs golden brown caramelized onions with melty, nutty cheese and an ultra-flaky phyllo dough crust. Sort of like how the best part of French onion soup is the melted cheese on top? Same general flavor combination going on here.

We love the mild nuttiness of the Roth Grand Cru Alpine-style cheese in this recipe—it perfectly compliments the caramelized onions and the rich creaminess of the quiche itself. The cheese is no bully: its mellow flavor won’t force itself to the forefront of your tastebuds; rather, it’s more of a blank canvas that lifts up the other flavors rather than overpowering them. It’s really one of our favorite cheeses for that reason.

The original version is aged 4 months for a mellow, nutty flavor, but Roth also has a 6 month Reserve version and the 9 month Surchoix, which almost takes on a Parmesan-like character.

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How to Make Instant Pot Boiled Eggs (Just The Way You Like Them)

Perfectly cooked eggs seem like one of those goals the Instant Pot was designed to vanquish from the stove top forever, but the truth is that Instant Pot boiled eggs aren’t always as consistent as we might hope. Every time I want to cook eggs in the In…

Perfectly cooked eggs seem like one of those goals the Instant Pot was designed to vanquish from the stove top forever, but the truth is that Instant Pot boiled eggs aren't always as consistent as we might hope. Every time I want to cook eggs in the Instant Pot—whether I'm aiming for hard-boiled, soft-boiled, or somewhere in that jammy borderland we call "medium-boiled," I have to look up the cooking time.

After skimming endless blog posts, all of which offer different instructions (low pressure or high pressure, natural release, quick release, or some combination of the two), I inevitably choose at random and end up with...hard-boiled eggs. Every single time. But since they're easier to peel, I'm rarely that upset.

Read More >>

Tortilla Baked Eggs

You guys know how I love using leftover odds and ends in my fridge to make delicious meals on the fly, right? Well these tasty little eggs baked in a tortilla shell are my newest obsession. You can toss just about any meat, vegetable, or cheese into these Tortilla Baked Eggs to come up with your own tasty creation.

The post Tortilla Baked Eggs appeared first on Budget Bytes.

You guys know how I love using leftover odds and ends in my fridge to make delicious meals on the fly, right? Well these tasty little eggs baked in a tortilla shell are my newest obsession. You can toss just about any meat, vegetable, or cheese into these Tortilla Baked Eggs to come up with your own tasty creation. Sounds like a fun Saturday morning project to me!

Overhead view of tortilla baked eggs on a white plate with a napkin on the side

What Kind of Baking Dish To Use

You can use any type of round, oven-safe dish that is about 1 to 2-inches deep. It should also have straight, vertical sides. Round cake pans or pie plates are a great option. As far as what size to use, you’ll want to use a dish that is one to two inches smaller in diameter than your tortilla, so the tortilla can be folded up on the sides to hold in the eggs and fillings.

What Size Tortilla Should I Use?

My tortillas were 8-inches in diameter, which was perfect for my 7-inch diameter dish. If you are using an eight or nine-inch diameter cake pan, you’ll probably want a 10-inch diameter tortilla. If you have a larger tortilla, you may want to add 1-2 more eggs than I used below.

Topping Ideas

These tortilla baked eggs are SO flexible and you can toss just about anything that you have leftover in your fridge into them, kind of like an omelette or frittata! Here are some combination ideas:

  • Roasted red peppers, feta, red onion
  • Chopped broccoli, cheddar
  • Ham, cheddar, bell pepper
  • Sun dried tomato, feta, spinach
  • Mushrooms, spinach, goat cheese
Two slices of tortilla baked eggs on a plate with a fork
Whole tortilla baked eggs on a plate with fork on the side

Tortilla Baked Eggs

Tortilla Baked Eggs are a fun and flexible way to use leftover ingredients from the week in a delicious homemade breakfast.
Total Cost $1.22 recipe / $0.61 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 320.55kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 Tbsp olive oil $0.18
  • 1 8" flour tortilla $0.14
  • 1 cup fresh spinach $0.16
  • 4 large eggs $0.23
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1/2 cup grape tomatoes $0.37
  • 1/4 cup shredded cheddar $0.21
  • 1/8 tsp crushed red pepper (optional) $0.01

Instructions

  • Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).
  • Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.
  • Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
  • Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.
  • Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!

Notes

*You can use any size oven-safe round dish, but make sure you use a tortilla of a slightly larger size than the dish. For instance, you can use an 8-inch pie tin, but you’ll want to use a tortilla that is approximately 9-inches in diameter. Cooking time may vary depending on the size of your dish and tortilla. See step 4 above for a tip on how to tell it’s finished baking.

Nutrition

Serving: 0.5recipe | Calories: 320.55kcal | Carbohydrates: 15.55g | Protein: 18.6g | Fat: 20.35g | Sodium: 618.95mg | Fiber: 2.45g

Love baked eggs? Try my Creamed Spinach Baked Eggs, Eggs Florentine Breakfast Pizza, or Roasted Red Pepper and Feta Frittata.

Side view of a slice of tortilla baked eggs with a bite taken out

How to Make Tortilla Baked Eggs – Step by Step Photos

Oil being brushed inside a round dish

Preheat the oven to 350ºF. Brush about 1/2 Tbsp olive oil on the inside of a round, 7-inch diameter oven safe dish.

Tortilla pressed into the round dish

Press an 8-inch flour tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish.

chopped spinach placed inside the tortilla

Roughly chop one cup fresh spinach and place it inside the tortilla.

Eggs added on top of the spinach in the tortilla

Crack four large eggs onto the spinach and season with a small pinch of salt and pepper.

Eggs topped with tomatoes and cheese

Top with a handful of grape tomatoes (sliced in half) and a little shredded cheddar (about ¼ cup).

Finished Tortilla Baked Eggs in the dish

Bake the egg-filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and the number of eggs used. I also finished off my eggs with a pinch of crushed red pepper, but that’s optional!

Whole tortilla baked eggs on a plate with fork on the side

Slide the tortilla out of the dish and onto a plate or cutting board. Slice into four pieces, then serve!

The post Tortilla Baked Eggs appeared first on Budget Bytes.