Creamed Eggs over Toast

Creamed Eggs over Toast

  • 10-12 hard boiled eggs
  • 3/4 cup of flour
  • 1/3 cup butter
  • 6 cups milk
  • loaf of French bread
  • salt and pepper to taste


  1. While the eggs are cooking — In a large saucepan, melt the butter completely on medium-high heat.
  2. Once the butter is melted, add the flour.
  3. Stir until the butter and flour are completely combined and there are no signs of the white flour. This will take about 2-3 minutes.
  4. Pour in the milk.
  5. Turn heat to medium and watch so that it doesn’t burn. Wait for the milk to bubble and then whisk until all the lumps are gone and it has taken on a thick consistency. This will take approximately 5-7 minutes.
  6. Add salt–we used about a teaspoon.
  7. Add pepper to taste. Let simmer on low while you get the bread ready.
  8. Cut slices of French bread about ¾ inch thick.
  9. Toast all the bread slices and then butter afterwards.
  10. Peel the eggs.
  11. Slice each egg into small chunks and add to the yummy gravy.
  12. Stir it lightly until combined.
  13. Pour the gravy over the toast and serve.

Cheeseburger Omelet

Cheeseburger Omelet

Made with eggs, tomatoes, onions, American cheese, hash browns, and 100-percent USDA Choice ground beef, the omelet is topped with both ketchup and mustard . . . oh, and pickle chunks, too

Corned Beef Hash

Corned Beef Hash
Have corned beef left over from making corned beef and cabbage? (Yes I know, it’s a stretch, but one can hope.) Make corned beef hash! Chop it up and fry it up with boiled potatoes and serve with runny fried eggs for breakfast.

Or don’t wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place.


  • 8 cups shaved corned beef
  • 8 cups diced cooked potatoes
  • 1/2 cup finely diced onion
  • 1/4 cup instantpotatoes
  • 1 Tablespoon Worchestershire sauce


  1. Finely chop shaved corned beef.
  2. Lightly brown diced potatoes in skillet with a small amount of vegetable oil.
  3. Add corned beef, diced potatoes and diced onion to a steamer pan on medium heat for 10 minutes, stirring occasionally.
  4. Stir in instant potatoes to absorb free moisture and reduce heat to low for 5 minutes.
  5. Mix in worchestershire sauce and serve.

Sheet Pan Eggs

Sheet Pan Eggs
The idea of making breakfast sandwiches for a crowd shook up my long-standing belief that frittata was the best party-time egg dish. The wake up call came after one of those endless internet black holes where you wonder what your search term—I landed on this recipe on a website called Shaken Together. When I made it, I lowered the temperature so the eggs retain the softness you like in a scramble but never attain in the oven, added stuff to make it a little heartier (you could add anything you like in a frittata in a 2 to 3 ratio with the eggs), and ended up eating the little squares—with and without toast—for quick breakfasts and sliced on salads.

Makes 1 pan of eggs (for 6 sandwiches of 2 eggs each)


  • 12 eggs
  • Salt and freshly ground pepper
  • A little cream or milk
  • 1 cup give or so of add ins (optional): shaved asparagus, peas, any veg really, rendered bacon or prosciutto or pancetta, herbs, melty cheese
  • 6 rolls or 12 pieces of toast, for serving (optional)


  1. Grease a half sheet pan very well (or use a Silpat) and heat the oven to 300°F.
  2. Crack all 12 eggs in a big bowl, add salt and pepper and the splash of cream, then whisk until well combined.
  3. Add the other stuff—except cheese—and gently fold until mixed.
  4. Pour the mixture into the prepared pan.
  5. Dot with cheese evenly, if using. Bake until the eggs are just set, about 15 minutes.
  6. Transfer to a cutting board and cut into squares if you’re egg sandwiches. Cut however else for whatever other purpose you’re dreaming up: slivers for salad, rectangles for bigger sandwiches or to-go lunches, and so on.

Chilaquiles With Fried Eggs

Chilaquiles With Fried Eggs

Salsa Roja

  • 4 cups water
  • 4 ancho chile peppers
  • 2 tablespoons safflower oil
  • 1 small white onion, minced (about 1 cup)
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 2 chipotle peppers in adobo sauce 4 cups diced tomatoes in their juice
  • Salt to taste

Salsa Verde

  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 small onion, minced
  • 2 jalapeño peppers, stemmed, seeded and minced
  • 1/2 pound tomatillos, husked, rinsed and quartered
  • 3 tablespoons fresh cilantro leaves
  • 1 ripe avocado
  • 2 tablespoons fresh lime juice

Tortilla Strips

  • 12 fresh corn tortillas
  • 2/3 cup safflower oil, or more as needed
  • Salt to taste


  • 2 tablespoons safflower oil
  • 4 eggs
  • 1 cup cotija cheese or queso fresco
  • 1 ripe avocado, diced
  • 1 red onion, minced


  1. Salsa roja: Bring water to a boil. Toast ancho chiles in a small pan over medium heat, then remove. Place chiles in a bowl, cover with boiling water and let sit 30 minutes. Remove, trim away stems and seeds, and set aside.
  2. Pour safflower oil into a medium pan. Add onion and garlic and cook 10 minutes over medium heat until caramelized. Add the soaked and cleaned anchos, cumin, chipotles in adobo sauce and tomatoes. Cook over medium heat until sauce has reduced by about 30 percent, about 10 minutes.
  3. Remove from pan and let cool. Purée the salsa in a food processor or blender. Season with salt and set aside.
  4. Salsa verde: Combine garlic, salt, onion, jalapeños, tomatillos and cilantro in a food processor and pulse to form a chunky paste.
  5. Tortilla strips: Preheat oven to 350 degrees. Cut tortillas into 2-inch strips, then place on a cookie sheet and bake 5 minutes to dry slightly. Remove. Reduce oven to 300 degrees.
  6. In a large skillet (a 12-inch cast iron works well) over medium heat, add safflower oil to a depth of ⅛ inch, roughly ⅔ cup. When oil is hot, fry the tortilla strips in batches until crisp, about 2–3 minutes. Drain on a paper towel and season with salt. Discard oil and wipe out the pan.
  7. Chilaquiles: Return the skillet to high heat and add safflower oil. When very hot, add 2 cups salsa roja and bring to a simmer. Add tortilla strips, turning to coat. Cook briefly, adding more salsa as needed to keep the dish saucy. Spill contents of the pan onto an ovenproof platter and cover with aluminum foil. Place in oven 5–10 minutes.
  8. While chilaquiles are in the oven, fry eggs until the whites are set, but the yolks are still runny.
  9. Remove the chilaquiles from the oven. Divide onto plates and garnish each portion with cheese, avocado, onions and a fried egg.
    10. Chop avocado and fold with lime juice into the salsa verde. Serve immediately with chilaquiles and eggs.

Eggs Brûlée

Eggs Brûlée
To make a brûléed egg, simply cut the hard-boiled (or steamed or baked) egg in half and sprinkle it with salt, then top with sugar and torch away. The result is absolutely delicious, like a haute cuisine version of scrambled eggs with maple syrup.

Cottage Cheese Scrambled Eggs

Cottage Cheese Scrambled Eggs

  • 4 eggs, beaten
  • 1/4 cup cottage cheese
  • Black pepper and spices
  • 1 tablespoon butter


  1. Melt the butter over low-medium heat. You can also use oil, if you’d like.
  2. Add the beaten eggs. Let them sit and cook for a minute or two.
  3. Add the cottage cheese and spices. Stir.
  4. Cook for another three to four minutes. Turn off the heat and set the pan aside while they’re still a little runny. They’ll firm up on their own, thanks to the residual heat.