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Eggs: Recipes for the Nine Days

July 16, 2012 | by Gitta Bixenspanner

Something to please every palate.

I love eggs, anyway they are served. The variety of ways to prepare eggs is endless. There are plenty of egg recipes to tide you over The Nine Days, the period leading up to Tisha B’Av when we refrain from eating meat, something to please every palate. So take out your frying pan and enjoy!

Eggs in the Toast

Eggs in the ToastWatch your children smile when you serve them their eggs this way, and you are sure to have a hassle free meal. Serve with a scoop of cottage cheese on a bed of tomatoes and other cut up vegetables for a complete meal!

  • 6 slices of bread, preferably whole-wheat
  • 6 eggs
  • Salt to taste

Cut out a shape in the center of your bread. Your imagination is the limit! Spray a frying pan with a generous amount of cooking oil. Put your bread in the center of the pan and throw the egg into the orifice you made. They can be sunny side up or scrambled! Add the cut out shape to the pan as well. Cook the bread and egg to desired consistency. Sprinkle with salt and serve the shape as well with a dab of your favorite spread! Repeat with all the breads and eggs. Delight your children by cutting out the shape of their age or initial, or any other desired form.

Preparation 10 minutes
Serves 3-6

Garden Vegetable Frittata

Garden Vegetable FrittataThis is a lovely egg dish that highlights all the flavours of summer. This dish can be made ahead of time and served at room temperature. Perfect for brunch or even a light dinner if accompanied by a hefty slice of wholegrain bread!

  • 6 large eggs
  • 2 Tbs olive oil
  • 1 clove garlic
  • 1 shallot or onion
  • 1 pound asparagus
  • 6 ounces button mushrooms
  • 1 large zucchini
  • 1/3 cup milk
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper or to taste
  • Dash nutmeg (optional)
  • 1 Tbs chopped red onions
  • 1/4 cup freshly grated parmesan cheese/ or any grated cheese
  • 1 large tomato

Preheat the oven to 350 degrees. Wash and trim asparagus and cut into 1-inch long pieces. Clean and slice mushrooms. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes

In a skillet, heat olive oil and sauté all vegetables over medium heat for about ten minutes. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and red onions. Add sautéed vegetables.

Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.

Serve immediately. Frittata can be made ahead and chilled, covered overnight. Allow to return to room temperature before serving.

Preparation 30 minutes
Serves: 6

Marvellous Quiche Lorraine

Marvellous Quiche LorraineQuiches are very easy to make. They are filling and nutritious. The best part is that you can hide whatever vegetables you have around the fridge and put them to good use! Quiche can also be served with or without a crust. In summertime indulge in a ready crust, but if you are calorie conscious skip the crust. This quiche is delicious served warm or cold.

  • 8 eggs
  • 1 cup milk
  • 1 cup heavy cream or sour cream
  • 1 cup shredded pizza cheese
  • 1/2 cup cheddar cheese, grated
  • 2 cups vegetables, chopped (any or a mix of red peppers, mushrooms, zucchini or yellow zucchini, kohlrabi, cabbage)
  • 1/2 tsp salt
  • 1/4 tsp black pepper (optional)
  • ¼ tsp nutmeg (optional)

Preheat oven to 375ºF.

Spray a 10" quiche pan or a deep dish pie pan with non-stick spray. Spread shredded cheese on the bottom of the pan. Add chopped vegetables. Whisk eggs, milk, cream and seasonings together. Pour over cheese and vegetables. Bake until just set in the middle, about 45 minutes. Alternatively you can pour this mixture into a 10” deep quiche filling, or 24 mini quiches, following the same instructions.

Preparation: 30 minutes
Makes 8 to 12 servings

Egg-xciting Egg and Potato Tart

Egg-xciting Egg and Potato TartPotatoes are ever so popular in our culture, so what can be better than combining potatoes and eggs in a hearty and satisfying dish that will have kids clamouring for doubles. This special egg-and-potato dish can be eaten warm or cold any time of day. Red bell pepper gives this dish another layer of flavour as well as some color!

  • 8 large eggs
  • 2 Tbs olive oil
  • 1 pound Yukon gold potatoes, or baby potatoes peeled and sliced 1 inch thick
  • 1 red bell pepper (ribs and seeds removed), thinly sliced
  • 1 medium onion, thinly sliced
  • Coarse salt and ground pepper to taste
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 tsp chilli powder (optional)

Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium heat. Add onions and fry until translucent. Add the potatoes, and season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Throw in the sliced peppers cook for another 2-3 minutes. Uncover, and cook off excess liquid, 5 minutes.

In a bowl, whisk together eggs, parsley, hot sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.

Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Preparation time 15 minutes
Serves 4

Different Devilled Egg Pasta Salad Recipe

Different Devilled Egg Pasta Salad RecipeIn the quest for something different I stumbled upon this unusual recipe which proved to be delicious and different from all others! This recipe calls for elbow macaroni but feel free to substitute for any pasta of your choice.

  • 8 ounces elbow macaroni pasta
  • 4 hard-cooked eggs (3 chopped and 1 sliced)
  • 2 sour pickles, chopped (or to taste)
  • ¼ cup chopped red peppers/roasted red peppers, or pimiento peppers (your choice)
  • ½ cup homemade mayonnaise
  • 1 Tbs prepared mustard
  • Coarse salt and freshly ground black pepper to taste
  • A few dashes of Hungarian Paprika

Cook pasta according to package directions to al dente (not too soft).

In a large bowl, combine cooked pasta, 3 chopped hard-cooked eggs, pickles, peppers, mayonnaise, and mustard; stir to combine. Add salt and pepper to taste.

Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg. Sprinkle paprika over sliced eggs.

Delicious served hot or cold.

Preparation 20 minutes
Serves 4

Simply Delicious Oat Pancakes

  • 2 egg
  • 1 ¼ to 1 ½ cups ground and toasted oatmeal or all purpose unbleached flour
  • 2 tsp baking powder
  • 2 Tbs sugar or Maple syrup
  • ¾ tsp salt
  • 1 ½ cups milk
  • 2 - 3 Tbs oil

Mix the dry ingredients together, then add the milk, oil and eggs. Mix well and try to get some of the lumps out of the batter. Don't worry about making it perfectly smooth. It will be fine.

Heat a skillet on medium temperature. When heated, drop a ladle full of the pancake batter into the frying pan with a large spoon to make individual pancakes. The pan will probably only take 1 or two pancakes at a time. Cook on one side until the top begins to bubble, then flip over and cook on the other side. Serve with a dollop of flavoured yogurt or apple sauce.

Prep time 30 minutes
Serves 6-8

Fabulous Dessert Crepes

Fabulous Dessert CrepesThese crepes are extremely popular served with a variety of fillings or drizzles. They have been served at parties, engagement receptions and at wedding sweet tables. They are light, tasty and take minutes to make.

  • 4 eggs
  • 1 cup flour
  • 2 Tbs sugar
  • 1 cup milk
  • ¼ cup water
  • 2 Tbs oil

In a medium mixing bowl, beat the eggs with a wire whisk. Gradually add the flour and sugar alternatively with the milk and water, beating with an electric mixer or whisk until smooth. Stir in the oil.

Refrigerate the batter for at least 1 hour. Pour a ladle full to coat bottom of well oiled griddle or a traditional crepe pan. Cook for 2- 3 minutes on the first side until crepe settles and then turn over and cook for another minute. Slide crepe onto a plate and fold in 3. Drizzle with melted chocolate or chocolate syrup. Serve with summer berries and a scoop of ice cream

Makes 15-20 crepes.

May our week of mourning bring the Messiah closer and augur the rebuilding of the third Temple speedily in our days!

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