The egg must be the most versatile food humans eat.
Not only are there a load of ways to use eggs as a main course, they are used as ingredients in most baked goods and many other recipes.
Here are some creative ideas for using eggs from the American Egg Board.
CRABBY ABBY’S EGG AND CHEESE MELTDOWN
2 large eggs
4 slices whole grain bread
4 slices Pepper Jack cheese
4 slices tomato, thinly sliced
1⁄4 cup butter, softened
Spread one side of each piece of bread with butter. Set aside. In frying pan, melt a slice of butter over low heat. Fry eggs to desired doneness, salt and pepper to taste. Remove from heat and cover to keep warm.
Heat separate large frying pan to medium-high heat. Add 2 slices of bread, buttered side down. Add slice of Pepper Jack cheese, Top with fried egg. Add second slice of Pepper Jack cheese on top of fried egg and add 2 slices of tomato. Top with second slice of bread, buttered side up.
Cook until pan side down bread is golden brown, about 5 minutes, then flip with spatula keeping sandwich together. Once second side of bread is golden brown, approximately 5 more minutes, Remove carefully from pan and serve.
MEXICAN DEVILED EGGS
6 hard cooked eggs
1⁄2 cup chunky mild salsa
1⁄3 cup shredded sharp Cheddar cheese
1 tbsp. sour cream
1⁄2 tsp. ground cumin
1⁄2 tsp. chili powder
Additional chili powder, optional
Fresh cilantro leaves, optional
Slice eggs lengthwise in half. Remove yolks; place in a small mixing bowl.
Mash yolks with a fork. Stir in salsa, cheese, sour cream, cumin and chili powder until well blended Spoon filling into egg whites. Sprinkle each lightly with additional chili powder and garnish with cilantro, if desired.
MEXICAN STREET CORN DIP
8 hard-boiled eggs, peeled and coarsely chopped
1⁄4 cup plain Greek yogurt
3 tbsp. regular or light mayonnaise
3 tbsp. lime juice
1 tsp. Tex-Mex seasoning
1⁄2 tsp. salt
1⁄4 tsp. pepper
1 cup corn kernels (thawed or lightly cooked)
1 jalapeño pepper, seeded and minced
1⁄2 cup diced red pepper
2 green onions, thinly sliced
1⁄4 cup chopped cilantro, divided
1⁄2 cup queso blanco
1 bag tortilla chips
Combine eggs, Greek yogurt, mayonnaise, lime juice, Tex-Mex seasoning, salt and pepper.
Stir in corn kernels, jalapeño, red pepper, green onions and 2 tbsp. cilantro. Transfer to serving bowl.
Sprinkle queso blanco and remaining cilantro over dip; Serve with tortilla chips.
SAUCY LINGUINE SCRAMBLE
1⁄4 cup milk
1⁄4 cup taco sauce
1⁄4 cup grated Parmesan cheese
1 Tbsp. finely chopped sundried tomatoes, optional
1 tsp. dried basil leaves or 1 Tbsp. chopped fresh basil
1⁄2 tsp. salt
1⁄8 tsp. pepper
3 cup cooked linguine, hot
2 small plum tomatoes, quartered, sliced
1 small zucchini, quartered, sliced
1⁄4 cup sliced pitted ripe olives
Beat eggs, milk, taco sauce, cheese, dried tomatoes, if desired, basil, salt and pepper in medium bowl until blended.
Pour over linguine in large nonstick skillet; mix well. Cook over medium heat, tossing gently, until eggs begin to thicken, about 10 minutes.
Add plum tomatoes, zucchini and olives; continue cooking until eggs are thickened but still moist, about 3 minutes.