Eggs are one of my favorite foods. I like them for breakfast, lunch or dinner. There are also many ways to prepare them, so don’t get stuck in the scrambled or sunny-side up preparation. Below are some of my innovative and tasty ways to make eggs. And, if you are adventuresome, give them a try.

Tomato & Egg Breakfast Skillet

Serves 2

Ingredients

1 tablespoon virgin olive oil
1/2 cup diced onion
2 large (3 small) plum tomatoes, chopped
4 large eggs
1/2 cup shredded mozzarella cheese
1/4 cup fresh basil, slivered
Fresh ground pepper

Directions

Heat the oil in a skillet over medium heat. Add onion, and sauté until softened (about 3 minutes).

Add chopped tomatoes and simmer, stirring occasionally, until they the juice has cooked off–about 4-5 minutes.

Make 4 wells in the tomato mixture with a spoon and pour a cracked egg into each well. Add a grind or two of fresh pepper.

Cover the pan with a glass lid, and simmer until the egg whites are firm and the yolks are starting to set (about 2 minutes).

Remove the lid, sprinkle with cheese, and cover again until the cheese melts. Sprinkle with fresh basil and spoon on to individual plates.

Spinach Egg Muffins

6 servings

Ingredients

6 large eggs
4 slices bacon, cooked and crumbled
10 oz package frozen spinach, defrosted
3 thin scallions, white and light green sections, chopped fine
1 1/2 cups shredded Cheddar/Monterey cheese mix
Salt and pepper to taste
Olive oil cooking spray

Directions

Preheat oven to 350 degrees F. Squeeze the spinach to remove the water.

In a medium mixing bowl, whisk the eggs together until frothy. Add in the cheese.

Add the spinach, scallions and bacon and mix until combined.

Divide the mixture evenly among the 6 jumbo muffin cups coated with cooking spray.

Bake for 40 minutes until muffins are firm and golden.

Baked Avocado Egg Cups

Ingredients for each serving:

Half an Avocados
1 egg
Salt and pepper to taste
1 tablespoon shredded cheddar cheese
Toppings – chopped tomato or chopped onion and bell peppers

Directions

Cut the avocados in half. Take out the seed.

Scoop out about a 1 teaspoon of the flesh from each avocado half where the pit had been.

Season with salt and pepper. Place each avocado half in a small baking dish.

Crack an egg into the avocado opening and season with more salt and pepper.

Bake at 425-degrees for 10 minutes and sprinkle the shredded cheese on top of the egg.

Continue to bake for 18-20 minutes until the egg is done to your liking.

Sprinkle with additional toppings, if desired.

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