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Eggs, Italian Eggs + Egg Benedict Recipes

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Salsa Verde Baked Eggs

© Jerry James Stone via Flickr

I’m currently visiting Cayucos, California with five other friends. It’s a tiny little beach town located on the state’s Central Coast. I made this dish for brunch because it is simple, full of flavor and quite filling. Enjoy this dish with friends, a California Pinot Grigio and a day at the beach. California Pinot Grigio is lightly bodied with notes of white pepper and arugula. A Tempranillo would also work.

  • 1 dozen free range eggs
  • 16 tomatillos (about a pound)
  • 1 small red onion
  • 1 lime, zested
  • 1 serrano chile
  • 2 cloves of garlic
  • 1 green onion, sliced
  • 4 tablespoons of chopped cilantro
  • 1/2 cup of pepper jack cheese, shredded
  • Salt to taste

1. Peel the tomatillos. If you haven’t cleaned a tomatillo before, they are kinda gross and sticky (yet, so tasty!).

© Jaymi Heimbuch via Flickr

© Jaymi Heimbuch via Flickr

2. Soak them in warm water for 10 minutes. It helps if you add some vegetable cleaner. It makes washing off the sticky layer a lot easier. Rinse and dry them.

3. Cut the red onion into equally sized pieces and chop it in the food processor. Add in the cloves of garlic and serrano chile. Chop them too.

© Jaymi Heimbuch via Flickr

4. Add the tomatillos and puree the mixture until it is salsa-like in texture.

5. Mix in the cilantro (saving some for garnish) and lime zest. Salt to taste.

© Jerry James Stone via Flickr

6. Pre-heat the oven to 325 degrees.

7. Pour the salsa verde into a large baking dish and add the eggs. You want them evenly spaced.

© Jerry James Stone via Flickr

8. Bake the dish for about 20 minutes or until the egg whites are fully cooked. You want the yolks to remain runny.

9. Top with the shredded pepper jack cheese, some cilantro and chopped green onion. Serve and enjoy!

© Jerry James Stone via Flickr


Italian Egg. Brunch idea.

Italian eggs

Italian eggs - for brunch.

Prep Time: 20 min
Start to Finish: 15 min
makes: 4 Servings
Recipe Category
Breakfast | Brunch |
Cooking Method
Baking |
* 1 small zucchini, halved lengthwise and thinly sliced
* 1 medium red onion, chopped (1/2 cup)
* 1/2 cup chopped red or green sweet pepper
* 2 cloves garlic, minced
* 2 teaspoons olive oil or cooking oil
* 6 egg whites
* 1 egg
* 1 cup fat-free milk
* 1/4 teaspoon dried Italian seasoning, crushed
* 1/4 cup shredded mozzarella cheese (1 ounce)
Preperation & Cooking
1. Cook zucchini, onion, sweet pepper, and garlic in hot oil in a medium skillet until onion is tender; cool slightly. Combine egg whites, whole egg, milk, and Italian seasoning in a medium mixing bowl; mix well. Stir in cooked vegetables. Pour into four individual (about 4-1/2-inch-diameter) quiche dishes or shallow casseroles.2. Bake in a 350 degrees F oven for 15 to 20 minutes or until set. Sprinkle each serving with mozzarella cheese. Let stand 5 minutes before serving.

Eggs Benedict

Eggs Benedict - with bacon

Prep Time: 25 Min Cook Time: 5 Min. Ready In: 30 Min

Original Recipe Yield 4 servings


  • 4 egg yolks
  • 50 ml lemon juice
  • 1 g ground white pepper
  • 0.6 ml Worcestershire sauce
  • 15 ml water
  • 225 g butter, melted
  • 2 g salt
  • 8 eggs
  • 5 ml distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 30 g butter, softened


  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Nutritional Information

Amount Per Serving  Calories: 892 | Total Fat: 71.9g | Cholesterol: 805mg



About pfiddle

Fiddle teacher - mostly Irish trad. Fiddle, mandolin and concertina. Eco-warrior, won E.U. Green Flower Award for Eco Accommodation. Also Irish (Gold) GHA. Green Hospitality Award. Mad keen on self-build - especially straw-bale and cob. 55 with a full head of (slightly) graying hair. No tattoos or piercings. Fond of animals - but legally so. Fond of food - I eat nothing else. Vegetarian by choice, Irish by the grace of birth, Munster by force of (rugby) arms.

3 responses »

  1. looks great! I love meals with great color!

  2. Pingback: Recipes « Glenribbeen – The Eco-Blog

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