Quick-cooking sources of proteins and healthy fats are ideal for weeknight meals - which mean eggs are an absolutely brilliant choice for easy dinners. If you prefer duck eggs, they can easily be substituted into any of these recipes with no adjustments.
Cheesy Egg Boats (serves 4-6)
This quick and easy dinner or lunch is perfect for kids and adults, alike!
- 1 baguette
- 3 eggs
- 2 tablespoons whole milk
- 1 1/4 cups shredded cheddar cheese
- 2 1/2 tablespoons pickled or roasted peppers, drained and finely chopped
- 1 tablespoon chopped chives
- 1 to 3 pinches cayenne pepper (optional)
- Salt and pepper, to taste
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Make a v-cut the length of the baguette, being careful to leave the ends intact. Remove v-shaped bread from baguette and set aside for another use. Gently hollow out baguette, being careful to not cut through the bottom or sides, so you have a long, skinny bread bowl to fill with the egg mixture. Place baguette on the prepared baking sheet.
Beat eggs in a bowl and add milk, beating until completely combined. Stir in cheese, peppers, chives, cayenne, salt and pepper. Slowly pour egg mixture into prepared baguette, using a spoon as needed to spread cheese and peppers evenly along the length of the bread.
Bake for 25 to 35 minutes, until the filling is completely set and the cheese is light brown in places. Let cool for 3 to 5 minutes, then slice into 1-inch segments and serve.
Nutritionfacts: 310 cal, 14g fat (7g sat), 155mg chol, 730mg sodium, 30g carb, 1g fiber, 2g sugars, 17g protein
Baked Eggs with Asparagus and Mushrooms (serves 2)
- 2 tablespoons butter, plus additional for dishes
- 1/2 cup sliced mushrooms
- 6 spears asparagus, trimmed and cut into 1-inch pieces
- 1 clove garlic, minced
- 1 tablespoon heavy cream
- 1 1/2 ounces soft-ripened cheese (such as Camembert), cubed
- 1 teaspoon chopped fresh chives
- Salt and pepper, to taste
- 4 large eggs
- Crusty bread, for serving (optional)
Preheat oven to 450 F. Butter two oven-safe ramekins or gratin dishes.
Melt butter in skillet over medium-high heat. Add mushrooms and cook until softened, 6 to 8 minutes. Add asparagus and garlic; cook until asparagus in bright green, about 2 minutes. Remove from the heat and stir in cream, cheese and chives. Season with salt and pepper.
Divide mushroom-asparagus mixture between prepared ramekins. Make 2 wells and crack eggs into them.
Bake until cheese is melted and eggs are cooked to your liking, 10 to 15 minutes (keep in mind, eggs will continue to cook a little after being removed from the oven). Serve immediately with bread.
Nutrition facts: 350 cal, 29g fat (15g sat), 480mg chol, 480mg sodium, 5g carb, 1g fiber, 2g sugars, 19g protein
PCC Chilaquiles (serves 4)
Whether you have this for breakfast or dinner, this spiced egg dish will hit the spot.
- 6 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 tablespoon butter
- 5 corn tortillas, cut into 1 1/2-inch pieces
- 1/2 cup salsa
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
Preheat oven to 375 F. Beat together eggs, salt, cumin and chili powder; set aside.
Melt butter in a large skillet over medium heat. Cook tortilla pieces until tender. Reduce heat to low and add egg mixture; fold mixture until clumpy but still moist. Remove from the heat and transfer to a baking dish.
Add half the salsa and sour cream in dollops? create a marbled effect by folding in gently but not stirring the mixture. Top with remaining dollops of salsa and sour cream. Sprinkle cheddar cheese on top.
Bake in the oven, uncovered, for 15 minutes. Serve immediately.
Nutrition facts: 350 cal, 23g fat (12g sat), 260mg chol, 790mg sodium, 17g carb, 2g fiber, 2g sugars, 19g protein