Eggs!
I love them, and there are so many ways to enjoy them, but lately, they are sure in the news, aren’t they? I shocked some folks when I shared this picture:
Now, while this was a specialty grocery store, I have never seen the price of a dozen eggs over $16 per dozen…so people have responded to the sticker shock for sure!
Here’s Some “Egg Stretching” Help!
The key is to utilize other ingredients to stretch your egg dollar…here are a few ways I have tried to do that: first, by utilizing some leftover steak, along with the usual suspects: fresh garlic, spinach, spices, lower priced items that can bolster a dish – the goal was to make a nice “egg cake” – a golden brown Frittata…
Let’s get cooking!
As I said, I had some leftover skirt steak, which I decided to dice up and add to this recipe, but you can use sausage, bacon, or no meat at all if you choose!
It’s an egg dish that incorporates other, lower priced ingredients or leftovers to stretch the egg…
Once I assembled my ingredients it was time to start putting them all together. I started with chopped garlic in olive oil, with a nice sprinkling of flaked Maldon Sea Salt and pepper.
I give them five minutes or so to “get to know the oil” before I add anything else.
Measure Based On Your Taste Buds!
All recipes tell you how much of each ingredient to use…so if you ask:
“Teaspoons, tablespoons, how much do I use?”
You aren’t going to get an answer from me…use what and how much you like!
I added smoked paprika, thyme and oregano to the garlic, then I added my chopped spinach – I chopped it up so that it mixes in throughout the dish a bit better than the whole leaves do when they cook…
After I added the spinach, I threw in the leftover meat – I kept it in nice sized chunks rather than dice it too fine – but that’s a personal preference…I could also have shaved it as well.
Also remember that you don’t need to add meat, but this is a perfect way to incorporate leftover meat, chicken…you get the idea.
Next, I added the eggs as you see – you could bake it like this and let those egg yolks pop up in some of the slices afterwards, but I chose to mix them all together instead…
I cooked it on the stove this way for five minutes or so, allowing the bottom to firm up before baking.
Then it was time to put the entire thing in the oven to finish, and since I’m a fan of cherry tomatoes, I cut those in half and sprinkled them across the top – you can do the same with larger sliced tomatoes as well…this all but cries out for parmesan or mozzarella cheese to be sprinkled on top as well…your choice.
This picture is from a second time I made this dish – using some sausage…another inexpensive way to really bolster this dish…
I baked the “Egg Pie” for around 12-15 minutes…I shook the pan every few minutes to see if the middle of the dish has set…those eggs let you know when they are still runny…
Once you take it out of the oven, you can “flip” it onto a plate and it will look like a potato cake, like this,
Again, it looks great flipped over, but here is also what it looked like right out of the oven as well, ready to slice and eat. I used the fresh parsley as a garnish on top…
This will feed 4 people, or last in the refrigerator for another morning’s meal as well…not bad for only three eggs used.
I love eggs….just how they sound as they cook makes me happy:
Here’s another way to make a terrific egg dish…bake them! You can add some homemade Chocolate Tacos if you want to make a romantic breakfast…here are recipes for both!
I do love eggs, so of course I made a wildly creative egg dish – using potato chips!
In fact, it was so unique I had to make it twice to see if I was doing it right!
Click here for a tale of “potato chip eggs two times!”
And speaking of egg dishes, I also posted a “dinner and a movie” that included the “Moonstruck” eggs made famous by Cher!
Yes, some call this a “toad in a hole” but whatever you call it, Cher loved it and you can see the recipe here:
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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Cookbooks, Eat This!, Food, Food Pictures, Food Writing, Recipes, Wacky Food
Bite! Eat! Repeat! 
Hi John, everything has become very expensive here too. I was shocked at how much eggs costs here. Eggs and cheese used to be cheap protein sources but not any more.
Indeed Robbie…thanks for your comment!
yes, I no longer take eggs for granted. great egg ideas at just the right time –
Thanks! They can still be an inexpensive ingredient, but I think people should use them for as part of something else – and chapter…I just today added one to some leftover fried rice and it was terrific!
I often make a frittatas. I read on someone’s blog that adding some pesto in a frittata works well, so I tried it and it was so good. (Eggs have not gone up in price here in Spain.)
That sounds great – thanks for sharing that tip!
Interesting, isn’t it, to live in a time when steak is used to extend eggs?
HA! Well, it WAS leftover, and to be honest, prices for eggs have stabilized but it’s fun to use them to make leftovers different…thanks as always for your comment, great to hear from you!