Egg Recipes

Method: 1.In a bowl, beat the eggs with a fork or whisk until thoroughly mixed and the yolks and whites are totally combined.
2. Chop half of the cold butter into small cubes and mix into the eggs. Don't over mix; the butter should not melt into the eggs just yet.
3. Add the remaining tablespoon of butter to a sauté pan and turn the heat to medium-low.
4. Once the butter is melted and foaming, add the egg mixture and cook for up to 1 minute without touching the eggs at all, until a thin layer, similar to an omelet, forms on the top.
5. Before it sets up too much, gently stir the eggs with a wooden spoon, making sure to pull the eggs away from the edge of the pan. Continue cooking until cooked through and your desired texture is reached. This can take less than 2 minutes.
6. Add salt and pepper to taste. Enjoy!

Method: 1. Break each egg into a small bowl.
2. Heat oil in a non-stick skillet over medium heat until it is shimmering. Turn the heat down to low and then, one at a time, slide the eggs into the pan.
3. Add the remaining tablespoon of butter to a sauté pan and turn the heat to medium-low.
4. Place a lid or plate on the pan so it is tightly covered. Cook the eggs, covered, for about 2 1/2 minutes, or until the whites are firm and the yolks are still bright. If your low heat setting is on the hot side, begin checking the eggs after about 2 minutes.
5. Arrange the eggs on a plate and sprinkle with salt and freshly ground black pepper.

Method: 1. Separate the egg yolks from the whites. Reserve the yolks for another use.
2. Beat the egg whites until they are a little frothy. Add salt and pepper, about a 1/2 teaspoon of each.
3. Chop the tomatoes, spinach, and olives to your desired size.
4. Heat the oil in a non-stick or cast-iron skillet over medium heat.
5. Reduce the heat to low. Pour the egg whites into the pan and swirl them around until the egg whites completely coat the bottom of the pan.
6. Use your spatula to pull the egg whites to the center, exposing parts of the pan and allowing the egg to fill the exposed parts so that it cooks completely.
7. When the egg has almost set, add the chopped tomatoes, spinach, and feta cheese to one-half of the omlet.
8. Fold the other half of the omelet over the filling. Cook for another 30 seconds to 1 minute, or until the filling is warmed through.
9. Use the spatula to help slide the omelet out of the pan. Serve immediately and enjoy.

Method: 1. Cut a circle out of the center of each slice of bread.
2. In a large bowl, whisk the egg.
3. In a large nonstick or cast iron skillet, melt half of the butter over medium heat until foaming subsides. Add both bread slices and circular cutouts and cook until very lightly browned on the bottom side. Break an egg into each hole, season with salt and pepper, and cook, swirling occasionally, until bread is lightly golden brown on the bottom side and eggs can easily be lifted without breaking, 1 to 2 minutes. While the egg- filled bread slices cook, flip circular cutouts as soon as they are golden brown on first side, then toast on second side and remove when ready.
4. Add remaining 2 tablespoons (30g) butter and carefully flip both slices of bread, making sure the eggs don't break. Add a cheese slice to the top of each bread slice. Cook, swirling pan occasionally, until golden brown on second side.
5. Close sandwich with cheese inside and continue to cook, flipping occasionally, until eggs are soft cooked and cheese is melted, about 1 minute longer. Serve immediately

Method: 1. Preheat your oven to 400 degrees F.
2. Cut the tomato from the top. Cut a tiny sliver from the bottom of each half, so that the tomatoes can stand upright without wobbling. Carefully scoop out the seeds and pulp with a spoon. You can run a sharp knife around the pulp to loosen it if needed.
3. Coat the tomato with oil. Place them on a baking dish, cut side up.
4. Sprinkle the tomatoes with salt, pepper, garlic, and oregano.
5. Break the egg in a small bowl, then slide it into a tomato.
6. Bake the tomatoes until the egg whites are set, about 20 minutes. Garnish with coriander and serve.