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Simple, Healthy Egg Recipes All Day, Any Time

Ode to Eggs

Eggs are a near ideal source of protein, so egg recipes are a popular favorite around here -- for breakfast, lunch and dinner. And there's nothing quite finer than organic, free-range eggs especially from local, small-scale producers. They're marvelously varied in color, shape, size and FLAVOR!

Check out some of our favorite natural and organic brands. Plus tools to learn more about the products you choose. And don't forget these organic food coupons too!

Cornucopia's Organic Egg Report and Scorecard can help guide those navigating organic egg brands found nationally and locally. But the real coup is finding your own local egg producer where you can get to know your layers and enjoy the freshest eggs around. And when you do, you'll absolutely want to keep a few perfectly boiled up for a quick breakfast pick or healthy snack. But hear me when I implore you to follow these essential instructions for boiling up your farm fresh eggs from Granny Annie -- huzzah indeed! Annie's instructions have been a saving grace for not losing chunks of our little delicacies in what otherwise can be a quite tedious and disappointing peeling process.

Shakshuka with Peppers & Feta

A super-spiced egg dish favorite that's perfect for brunch or dinner. The original dish is made with tomatoes and is delicious, but the roasted red peppers really kick it up and deepen the flavors. It's a highly seasoned dish that's always a crowd pleaser and one of our all time favorite egg recipes. We like to serve ours over creamy grits.


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Shakshuka with Roasted Red Peppers & Feta

Ingredients

3 tablespoons EVOO
1 large onion, halved and thinly sliced
1 large bell pepper or jalapeno pepper, seeded and thinly sliced 
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
1/8 teaspoon cayenne, or to taste
1 (12-ounce) jar roasted red peppers, drained and pureed + smidge of honey/sugar
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
4 ounces feta cheese, crumbled
4 large organic eggs
Chopped cilantro
Savory Grits Recipe (optional)

Preparation:
Preheat oven to 375.
Heat oil in large (oven-proof) skillet over medium heat. Add onions and peppers and cook slowly until very soft, approximately 10 minutes. Add garlic and spices stirring to combine for 1-2 minutes. Add pureed red peppers + salt and pepper. Reduce heat to simmer for approximately 5 minutes. Sprinkle on feta and gently crack eggs so they're evenly placed and nestled in pepper mixture. Lightly season with salt and pepper and transfer to oven. Bake until eggs are just set, approximately 8-10 minutes. Top with cilantro.
Serve with toasted pita or over grits.
Inspired by Melissa Clark's Shakshuka with Feta at NYT Cooking

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Farm-style Huevos Con Tomate

Another nourishing dish from my better half's culinary heritage with a few twists of our own.


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Farm-style Huevos Con Tomate over Creamy Corn Polenta

Ingredients
Olive oil
1/2 medium-large sweet onion, thin sliced
2 cups organic greens - chop stems, tear leaves into 1"-2" pieces (fresh or frozen spinach, chard and especially collards work well)
1 large organic tomato, thick sliced or 1 15 oz. can organic canned tomatoes with juice
Sprinkle of paprika, oregano and basil or other herbs
4 organic egg whites + 1 yolk OR 1 whole egg per person*
Salt and pepper to taste
Feta/goat cheese, crumbled
Creamy Corn Polenta recipe
Roasted kabocha squash, cut into cubes (optional)

Preparation:
Heat a frypan (8" is perfect) over medium-high heat. Drizzle with olive oil, add onions and cook until golden. Stir in greens and lightly salt and pepper. Cook until just tender, approximately 5 minutes depending on type of greens used. If using tomato slices, make a single layer to cover pan and nestle into the onions and greens. If using canned tomatoes, evenly pour tomatoes over onions and greens and gently combine. Add herbs and seasonings to taste. Cover and cook until bubbling. Turn heat to low and evenly distribute egg whites across top of tomatoes. Add 1 egg yolk to center of pan and gently zigzag yolk towards outer edges of pan. Cover and let eggs poach in mixture.
Best served in 2 wide shallow bowls. Generously coat bowl bottoms with polenta. Generously spoon egg and tomato mixture over polenta. Top with crumbled feta/goat cheese and roasted kabocha squash, if using. 
Serving size: 2-3
* You can definitely use 1 whole egg per person or as desired. Just gently crack each egg onto the top of tomato mixture at equal distance from one another. Cover and allow eggs to gently poach in liquid -- may add cheese now if desired and/or follow per above.


Greens and Mushroom Quiche


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Greens and Mushroom Quiche

Ingredients
Quiche Filling
Olive oil
1/2 cup organic and/or sustainably-raised, all natural ham pieces (optional)
     ~ Mavenjoy Georgia Pick: Mountain Valley Ham. Find your local meat source ~
2/3 cup chopped onion -- preferably a Vidalia or other sweet onion 
2 cups mushrooms, chopped
3-4 cups fresh organic kale, spinach, chard or arugula, loosely packed
Organic feta cheese, crumbled 
3 organic egg whites
2 organic eggs
1/3 cup organic milk, goat milk or unsweetened nut milks
Herbs to taste
Salt and pepper to taste
Gluten Free Crust

~ Mavenjoy Note ~
The "Rosemary Almond Tart Shell" from the Roost blog is a go-to crust for our gluten free baking. Our sweet potato crust recipe works great too. Or snag a 360 brand gluten free crust from Whole Foods; it's the best store-bought one we've found! Got a GF Favorite? Share it here.

Preparation:
Prepare crust.
Preheat oven to 350.
Heat large skillet over medium-high heat. Drizzle with oil oil. Add ham pieces and brown. Reduce heat to medium and add onions and cook until golden. Add mushrooms and greens and cook until just softened. Gently strain off liquid from vegetables and spread evenly on crust (can add and/or substitute for milk in egg mixture). Top with small lumps of goat cheese. Combine eggs, milk, salt and pepper and gently pour into pie dish. Bake for 30-35 minutes until eggs are set. Let cool 5 minutes.
Serving Size: 4-6

Simple Baked Eggs 

Mavenjoy (Gluten Free) Tip
~ Happily, this recipe works just as well with a slice of gluten free bread (check out our GF bread faves)
 -- the size is just right too! ~ 
Mavenjoy Tip
~ Dollops of chevre pair super well with Variation 1, 
and a grated sharp cheddar or shaved Parmigiano-Reggiano goes well with Variation 2;
either works well with the base recipe.
 ~


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Simple (As You Want) Baked Eggs

Ingredients
2 pieces of bread, thick sliced (e.g. fresh baguette)
Organic butter or buttery spread like Earth Balance Natural Spreads
See variations below (optional)
4 organic egg whites + 1 yolk, divided or 1 whole egg per ramekin each instead of dividing yolk
Salt and pepper to taste
Herbs to taste (like organic fresh chives or basil)
Olive oil
6 tablespoons organic cheese, divided
Splash of milk or non-dairy milk beverage (goat milk or almond milk work well!)

Ingredient Variations
(1) Combine 3 (canned or fresh) artichokes hearts, chopped with 1 tablespoon fresh organic basil, minced and 10-15 organic baby arugula leaves. Drizzle with olive oil and cheese (optional), salt and pepper to taste. 
(2) 1/4 cup chopped organic ham, bacon or sausage
Mavenjoy Picks ~ Organic Prairie's bacon or smoked ham,or Applegate's Organic chicken & apple sausage ~

Preparation:
Preheat oven to 400. (Toaster oven works great for this recipe, when doubled too.)
Lightly butter bread and snugly fit into bottom of each 8oz.-10oz. greased ramekins. *Note: use the rim of a glass or cookie cutter to give bread round shape.* If using, divide and add Variation ingredients now. Add 1 tablespoon cheese to each ramekin. Divide one yolk between 2 ramekins. Crack 2 egg whites into each ramekin to fill in evenly. Sprinkle on herbs, salt and pepper to taste. Lightly drizzle each dish with olive oil. Top with remaining 2 tablespoons of cheese and a splash of milk. (You won't miss the cheese if you cut back on it a little. If using chevre, you still might want to top with a hard cheese for a nice golden finish.)
Bake 12-15 minutes until golden brown and bubbly. You should be able to run a knife around the edges and pop it out onto a plate. Serve with a side of fruit for brunch or a side of roasted asparagus for a light dinner.
Preparation Variation:
This preparation makes it more like the egg strata my grandmother used to make. 
Preheat oven to 400. (Toaster oven works great for this recipe, when doubled too.)
Lightly butter bread and snugly fit into bottom of each 8oz.-10oz. greased ramekins. *Note: use the rim of a glass or cookie cutter to give bread round shape.* Combine the egg whites with a splash of milk, salt and pepper (a heavy sprinkle of dry mustard adds great flavor). Pour egg white mixture over each bread round just enough to soak it, reserving the remainder for later. If using, divide and add Variation ingredients now. Add 1 tablespoon cheese to each ramekin. Divide one yolk between 2 ramekins. Divide and add remaining egg white mixture to each ramekin. Sprinkle on herbs, salt and pepper to taste. Lightly drizzle each dish with olive oil. Top with remaining 2 tablespoons of cheese and a splash of milk. (You won't miss the cheese if you cut back on it a little. If using chevre, you still might want to top with a hard cheese for a nice golden finish.)
Bake 12-15 minutes until golden brown and bubbly. You should be able to run a knife around the edges and pop it out onto a plate.
Serving size: 2
Inspired by Food Woolf's Eggs al Forno


Tortilla Espanola, Frittata-style

An old-world egg recipe, parts tortilla, omelette, frittata and quiche -- lightened up a notch, but still a simple comfort food favorite. Makes a lovely brunch dish or light supper. Particularly spectacular in spring with super fresh peas, in-season Vidalias, just-dug potatoes and served with sliced strawberries and mixed salad greens.


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Tortilla Espanola, Frittata-style

Ingredients
1-2 lbs organic red potatoes, thin-sliced (though not paper-thin)
3 organic eggs + 4 egg whites
Milk or non-dairy milk beverage like unsweetened almond milk
1 medium Vidalia or other sweet onion, thin-sliced
1 cup organic green peas (fresh or thawed frozen)
Olive oil
Salt and pepper
Parmigiano-Reggiano (optional)

Preparation
Preheat oven to 425.
Gently toss potatoes with olive oil, salt and pepper. Place potatoes on parchment-lined baking sheet without overlapping or touching. Bake 20 minutes or until beginning to brown and crisp.  While potatoes cook, whisk together eggs, egg whites, salt, pepper and a splash of milk. Heat cast iron skillet over medium-high heat. Add approximately 1 tablespoon of olive oil. Add onions and cook until softened and translucent. Add more olive oil if needed. Stir in peas and gently add cooked potatoes.
Evenly distribute mixture in skillet and pour in egg mixture. Gently shake pan and lift edges to allow egg to run underneath. Once the bottom has set, reduce heat to low, cover and cook 8-10 minutes.
Preheat broiler. Remove top and sprinkle with cheese, if using. Place under broiler for 1-2 minutes. Remove from oven, let sit a couple of minutes. Cut and serve or remove from pan, let cool and serve at room temperature.
Beautiful served with fresh strawberries and a light salad greens mix.


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