Egg recipes: Shirred Lemon Eggs

SHIRRED LEMON EGGS

Serves 2.

Note: Zest is the grated colored rind of citrus fruit. This recipe can easily be increased. From "The Breakfast Book," by Marion Cunningham.

• Butter for the ramekins

• 4 tbsp. heavy cream

• 1 tsp. lemon zest (see Note)

• 3 tbsp. grated Gouda cheese

• Salt and pepper to taste

• 11/2 tsp. minced herbs (dried fines herbes or fresh parsley, oregano, tarragon, marjoram or thyme)

Directions

Preheat oven to 325 degrees. Butter two ramekins well and pour 1 tablespoon of cream in each. Sprinkle 1/2 teaspoon lemon zest and 11/2 tablespoons cheese over the cream in each ramekin. Salt and pepper to taste.

Crack 1 egg into a cup and carefully pour it into a ramekin (this is to assure that the egg yolk doesn't break or have a spot on it; if it does, use another egg); repeat with remaining egg into second ramekin. Pour the remaining tablespoons of cream over the eggs. Scatter herbs over the top. Bake for 12 to 16 minutes. (We cooked ours for about 15 minutes, so that the white was cooked, but the yolk still soft and a bit runny.)

Add salsa or Asian chili sauce over eggs when they come out of the oven.

Prosciutto-wrapped: Place a paper-thin slice of prosciutto in each ramekin (cut to assure it fits the dish without overhanging) and bake for 10 minutes. Continue with recipe, first warming cream before adding it to ramekin. Add egg and seasoning.

Ham (or prosciutto) and mushrooms: Finely chop ham, mushrooms and green onions. Toss with a little brie and place mixture in ramekins. Top with egg and additional cheese over egg and bake.

Florentine: Spread 1 tablespoon chopped cooked spinach on bottom of each ramekin. Top with egg and 1 tablespoon freshly grated Parmesan cheese.

Nutrition information per serving:

Carbohydrates3 gSaturated fat6 gCalcium154 mg

Protein12 gCholesterol210 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 1 1/2 medium-fat meat, 1 fat.

CRAB CAKES BENEDICT

Makes 12.

• 2 tbsp. extra-virgin olive oil

• 1/2 c. mixed diced red, yellow and green bell peppers

• 1/2 c. diced red onions

• 1 c. heavy cream

• 1/2 tsp. minced jalapeño chile or red pepper flakes

• 2 tsp. chopped fresh dill

• 2 tsp. chopped fresh flat-leaf parsley

• Leaves from 2 fresh thyme sprigs, chopped

• 1/2 tsp. salt

• 1/8 tsp. cayenne pepper

• 1 c. panko bread crumbs (see Note)

• 1 c. ground almonds

• 11/4 lb. fresh lump crabmeat, picked over for cartilage and shell fragments

• 5 tbsp. unsalted butter, at room temperature

• 2 tbsp. vegetable oil, plus more as needed

• 12 extra-large eggs

• Salt

• Chopped chives for garnish

Directions

For the crab cakes: You will need to make the crab mixture and shape the cakes at least 1 hour before you are ready to cook them. In a 10-inch skillet, heat the olive oil over medium-high heat. Add the bell peppers and onions and sauté, stirring frequently, until tender, 7 to 9 minutes. Using a slotted spoon, transfer to a bowl and let cool.

Add the chives, dill, parsley, thyme, salt and cayenne to the cooled mixture and stir well. Stir in the egg and half each of the bread crumbs and almonds. Gently fold in the crabmeat; the mixture should be lumpy.

On a plate, stir together the remaining bread crumbs and almonds. Have ready a baking sheet. With clean hands, divide the crab mixture into 12 equal portions, then shape each portion into a cake the diameter of an English muffin. As you form each cake, gently press both sides of it into the crumb-almond mixture to coat well, then place on the baking sheet. When all of the cakes are ready, cover the pan loosely with plastic wrap and refrigerate for at least 1 hour or up to 3 hours.

To cook and serve the crab cakes: Preheat the oven to 200 degrees. Have ready a large baking dish. In a large skillet, combine 2 tablespoons of the butter and 2 tablespoons vegetable oil over medium-high heat. When the butter is melted, add half of the crab cakes and sauté, carefully turning them once with a spatula, until they are golden brown on both sides and cooked through, about 4 minutes on each side. Transfer to the baking dish and keep warm in the oven while you cook the remaining crab cakes the same way, adding more oil to the pan if needed to prevent sticking.

When the crab cakes are almost done cooking, toast the English muffins and spread them lightly with a little of the remaining butter. Place 1 or 2 muffin halves, cut side up, on each individual serving plate, or place them all on 1 or 2 large platters.

To cook the eggs and serve: As soon as all of the crab cakes are cooked and in the oven, wipe out the skillet, return it to medium-high heat, and melt enough of the remaining butter in it to coat the bottom evenly when you swirl the pan. Carefully crack just enough eggs into the pan to fit without crowding and sprinkle them with salt. Fry until the whites are set and the yolks are cooked to your or your guest's liking, spooning a little of the butter from the pan over the whites and yolks to help them set, 3 to 5 minutes.

Nutrition information per serving:

Calories405Fat27 gSodium495 mg

Carbohydrates20 gSaturated fat10 gCalcium165 mg

Protein21 gCholesterol305 mgDietary fiber2 g

Diabetic exchanges per serving: 1 bread/starch, 1/2 other carb, 2 1/2 medium-fat meat, 3 fat.

Serves 4.

Note: A spanish tortilla is an omelet made mostly with potato. It can be served warm or at room temperature. From "Delish Cooking School," by Elizabeth Shepard.

• 13/4 lb. russet potatoes, peeled, sliced thinly

• 1 tbsp. olive oil

• 1 large onion, sliced thinly

• 6 eggs, beaten lightly

• 11/4 c. half-and-half

• 4 green onions, sliced thickly

• 1/4 c. coarsely grated mozzarella cheese

• 1/4 c. coarsely grated Cheddar cheese

Boil, steam or microwave potato until just tender; drain.

Meanwhile, heat oil in medium frying pan; cook onion, stirring, until softened. Add chorizo; cook, stirring until crisp. Remove from pan; drain on absorbent paper.

Whisk eggs in large bowl with half-and-half, green onion and cheeses; stir in potatoes and chorizo mixture.

Pour mixture into heated, oiled medium nonstick frying pan; cook, covered, over low heat about 10 minutes or until tortilla is just set.

Carefully invert tortilla onto plate, then slide back into pan; cook, uncovered, about 5 minutes or until cooked through.

Calories694Fat43 gSodium840 mg

Carbohydrates46 gSaturated fat18 gCalcium243 mg

Protein31 gCholesterol363 mgDietary fiber5 g

Diabetic exchanges per serving: 3 bread/starch, 3 medium-fat meat, 6 fat.

CHEESE FONDUE EGG CASSEROLE

Note: You can make this the night before. If you prefer not to use wine, substitute additional milk. You can double this recipe and use an 11- by 17-inch baking dish. From "The Ultimate Cookbook," by Bruce Weinstein and Mark Scarbrough.

• 2 tbsp. unsalted butter, plus additional for greasing baking dish

• 1 medium onion, finely chopped

• 12 oz. white button mushrooms, thinly sliced

• 2 tsp. fresh thyme (with stems removed), or 1 tsp. dried thyme

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 6 oz. Gruyère, finely grated

• 6 oz. Emmentaler or Jarlsberg, finely grated

• 1 (12-in.) loaf day-old French or Italian bread, cut into 1/2-in. slices

• 8 eggs

• 3/4 c. milk or half-and-half

Directions

Melt butter in large skillet over medium heat. Add onions, sauté until softened, about 3 minutes. Add mushrooms and cook, stirring frequently, until they give off their liquid and it evaporates to a glaze, about 5 minutes.

Stir in thyme, allspice, salt and pepper. Set pan off heat to cool for 10 minutes.

Place half the bread in the baking dish, cutting the slices to cover the pan's surface completely. Brush with 2 tablespoons wine. Top with half the mushroom mixture, then half the cheese mixture.

Lay the second layer of bread slices as before over all this; brush these slices with remaining wine, then top them with remaining mushroom mixture. Sprinkle remaining cheese over dish.

Whisk eggs and milk in a medium bowl until smooth. Pour mixture over casserole. Cover and refrigerate for at least 8 hours or overnight.

Position rack in center of oven and preheat to 375 degrees. Bake casserole uncovered until puffed and brown, about 40 minutes. Cool on wire rack for 5 minutes before serving.

Variations: Sausage: Cook 1/2 pound crumbled sausage meat or soy protein in pan with mushrooms before layering.

Nutrition information per serving:

Calories512Fat29 gSodium636 mg

Carbohydrates29 gSaturated fat16 gCalcium610 mg

Protein32 gCholesterol320 mgDietary fiber2 g

Diabetic exchanges per serving: 2 bread/starch, 4 medium-fat meat, 2 fat.

Makes 12 (serves 6).

Note: Substitute a favorite vegetable for the asparagus, if you wish, such as broccoli or zucchini. From www.incredibleegg.org.

• 6 eggs

• 1/2 c. milk

• 1/4 tsp. salt

• 1 c. shredded Cheddar cheese (4 oz.)

• 3/4 c. chopped fresh asparagus (see Note)

• 1/4 c. chopped bell pepper (red or green)

• 2 tbsp. chopped red onion

Directions

Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, asparagus, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.

Bake until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.

Nutrition information per serving of 2:

Calories171Fat12 gSodium290 mg

Carbohydrates3 gSaturated fat6 gCalcium154 mg