I love eggs and at this time of the year, there are plenty of excuses to have them around.  The only problem is that I can never remember how much time it takes to prepare the perfect soft-boiled egg or how long I need to leave an egg in simmering water in order to poach it.  I spend more time trying to remember the method than it takes to cook the egg!  Well, those days are over.  I decided to compile the directions for seven different methods of cooking eggs – these are the methods I use most often.

Soft-Boiled

Add a teaspoon of vinegar and a pinch of coarse salt to pot of water and bring to a simmer.  Carefully lower the eggs into the water and cook for 3 minutes.  Run the eggs under cold water and remove the shells.

Medium-Boiled

Add a teaspoon of vinegar and a pinch of coarse salt to a pot of water and bring to a simmer.  Carefully lower the eggs into the water and cook for 5 minutes.  Run the eggs under cold water and remove the shells.

Hard-Boiled

Add a teaspoon of vinegar and a pinch of coarse salt to a pot of water and bring to a simmer.  Carefully lower the eggs into the water and cook for 10 minutes.  Run the eggs under cold water and remove the shells.

Poached

Break an egg into a ramekin – leaving the yolk intact.  Add 2 teaspoons of vinegar to a saucepan of water and bring to a boil.  Reduce the heat to simmer and slide the egg out of the ramekin into the saucepan near the edge.  Simmer for 2-3 minutes, drop into cold water and trim off any white threads.  Use the freshest eggs you can find – this will help the poached egg hold it’s shape better.

Scrambled

Break 3 eggs into a medium bowl and whisk them with 3 1/2 oz. of milk or heavy cream (optional).  Melt two teaspoons of butter in a nonstick skillet over medium-high heat.  When the butter is melted and foamy, add the eggs.  Reduce the heat to medium, and using a spatula, push the cooked eggs toward the center while tilting the pan to distribute the runny parts.  When the eggs are almost set, scramble them gently.

Fried (Sunny Side Up)

Melt a teaspoon of butter in a nonstick skillet over high heat.  When the butter takes on a golden color, carefully break the eggs into the pan, lower the heat to medium and allow to cook for about 2-3 minutes.

Omelet

Break 3 eggs into a bowl, add salt and pepper and whisk with a fork.  Melt 1-2 teaspoons of butter in a nonstick skillet over high heat.  When the butter takes on a golden color, pour in the omelet mixture and cook for 5 to 10 seconds until the eggs are just beginning to set.  Immediately start scraping the sides toward the middle – stir almost constantly, gently shaking the pan with your other hand, until the omelet is cooked to your taste (1 minute for a lightly cooked “runny” omelet; 1 1/2 minutes for a firm omelet and 2 minutes for a well cooked omelet). Add the filling and gently use a rubber spatula to fold the omelet over the filling.

adapted from methods found here

There’s nothing like a relaxing, leisurely breakfast – especially on the weekends. Unfortunately, there isn’t always time to lounge around and eat – in fact, most mornings I find myself grabbing a quick bite on the go.  This homemade granola is an easy, delicious addition to your morning routine, regardless of how much time you have.  Not only does the granola taste great on its own, but I like to enjoy it on top of yogurt or in a bowl (like cereal) with some cold milk.

Makes 6 Cups

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup sliced almonds
• 1/2 cup vegetable oil
• 1/4 cup honey
• 1/2 cup small-diced dried apricots
• 1/2 cup small-diced dried figs
• 1/2 cup dried cherries
• 1/2 cup dried cranberries
• 1/2 cup roasted, unsalted cashews

Directions

Preheat the oven to 350° F.

Toss the oats and almonds together in a bowl.  Whisk together the oil and the honey in a small bowl.  Pour the liquids over the oat mixture and stir with a wooden spoon until all of the oats and nuts are coated.  Pour onto a 13 x 18-inch baking sheet.  Bake, stirring occasionally with a spatula, until the mixture turns a even golden brown, about 30 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally.  Add the apricots, figs, cherries, cranberries, and cashews.  Store the granola in an airtight container.

adapted from a recipe found here

Here we are – halfway through January and I haven’t stopped running since the holidays.  Well, that’s about to change!  This weekend I plan on relaxing and enjoying at least one leisurely breakfast.  I’ve made this frittata several times and it’s an easy to make crowd-pleaser.  You can also halve the recipe and made a smaller portion for one or two.  I enjoy this with a toasted English muffin, smeared with my favorite jam.

What will you be eating this weekend?

Serves 8

Ingredients

• 8 tablespoons unsalted butter, divided
• 2 cups peeled and 1/2-inch diced boiling potatoes
• 8 extra-large eggs
• 15 oz. ricotta cheese
• 3/4 pound Gruyere cheese, grated
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup chopped fresh basil leaves
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking powder

Directions

Preheat the oven to 350°F.

Melt 3 tablespoons of the butter in a 10-inch oven-proof skillet over medium-low heat.  Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes.  Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil.  Sprinkle on the flour and baking powder and stir into the egg mixture.

Pour the egg mixture over the potatoes and place the pan in the enter of the oven.  Bake the frittata until it is browned and puffed, 50 minutes to 1 hour.  It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean.  Serve hot.

original recipe found here