STEP 1
COOK bacon in large nonstick skillet over medium heat until edges begin to brown. POUR OFF drippings. ADD potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
STEP 2
POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
STEP 3
STIR IN pico de gallo; heat through. SPRINKLE with cheese. SERVE with tortillas, if desired.
NOTES
Scramble Mexican favorites, like potatoes and tortilla chips, for a fast and tasty breakfast skillet or simple supper.
Lighter Option: Recipe can be made with reduced-fat cheese, if desired.
STEP 1
Blend egg, banana, spinach, collagen, cinnamon, baking powder, and vanilla in a blender, such as a NutriBullet.
STEP 2
Scoop 2 tablespoon-sized pancakes onto griddle/pan on medium-low heat.
STEP 3
Flip when sides start to cook and bubbles form – about 2 minutes.
STEP 4
Once finished, top with extra Duck Eggs and drizzle with peanut butter or your choice of topping. ENJOY!
STEP 1
Cut potatoes into quarters. Place in a sauce pan with water. Bring to a boil and cook until soft. Drain and rinse with cold water, set aside
STEP 2
Finely dice celery and set aside. Chop 5 of the 6 Pete and Gerry’s Organic Hard-Boiled Eggs, leaving one egg to slice for garnish on top of salad
STEP 3
In a small bowl, whisk together ingredients for dressing. Add milk and sugar at the end depending on consistency
STEP 4
In a separate bowl, combine potatoes, celery, and eggs with dressing. Gently mix salad until dressing is incorporated throughout. Transfer to a serving dish and garnish with sliced eggs and chive.
STEP 1
Separate the eggs and transfer the whitesto a stand mixer.
STEP 2
Beat the whites until stiff peaks form.
STEP 3
Gently fold in the cheese and green onion to the egg whites.
STEP 4
Spoon the egg whites not a non-stick baking mat into 4 mounds.
STEP 5
Create small indentations in the egg white and season with pepper.
STEP 6
Bake in the oven for three minutes.
STEP 7
Place an egg yolk into each mound and place back in the oven for another three minutes.
STEP 8
Garnish with the chopped bacon and more green onion.
STEP 9
Serve at once.
STEP 1
Combine the eggs, pickles, mayonnaise, and dill in a medium bowl. Stir until well mixed. Season with salt and pepper to taste.
STEP 2
Serve on your favorite bread for lunch or on slices of pickle or cucumber for a fun snack.
STEP 1
Preheat oven to 350⁰F and spray a 9×13 in baking dish with non-stick spray or olive oil.
STEP 2
Finely chop onion, pepper and garlic. Sauté in olive oil until softened with sprigs of rosemary. Set aside and remove rosemary stems.
STEP 3
Remove sausage from casing and add to sauté pan. Cook until browned and set aside with peppers and onion mixture.
STEP 4
In a large mixing bowl, crack and beat Pete and Gerry’s Organic Eggs with milk. Add in oregano. Gently add in pepper, onion and sausage mixture stirring to combine.’
STEP 5
Tear or cut brioche loaf into 1 inch cube chunks. Spread on bottom of baking dish.
STEP 6
Pour egg, pepper, onion, and sausage over the bread. Sprinkle cheese on top and bake for 45-50 min or until golden brown and bubbling on top.
STEP 1
Heat oven to 350F.
STEP 2
Prepare a 9 x 13″ sheet pan by buttering or spraying it.
STEP 3
Whisk eggs with milk and cream, then add 2-3 pinches of salt and a few grindings of pepper.
STEP 4
Pour egg mixture into sheet pan, then sprinkle with cheese, chopped bacon, fresh chives, and spinach.
STEP 5
Add another pinch or two of salt and a bit more pepper, then bake for 35-40 minutes, or until light golden and set.
STEP 6
Serve warm!
TO MAKE THE PUDDING:
STEP 1
Preheat the oven to 350F and lightly grease a medium sized, oven-safe casserole dish with nonstick spray or butter.
STEP 2
In a bowl, whisk together the milk, cream, eggs, salt, pepper, chives, and rosemary.
STEP 3
Add the diced ham and stir through.
STEP 4
Cut the sourdough bread into thick slices and then into cubes about 1 square inch each.
STEP 5
Add the bread to the egg mixture and gently toss, making sure all of the bread cubes are being coated with the mixture.
STEP 6
Transfer the bread pudding to your prepared dish and gently pat down.
STEP 7
Spread out any concentrated spots of ham or herbs.
STEP 8
Sprinkle with the Parmesan cheese.
STEP 9
Bake uncovered for about 45 minutes or until the center feels slightly springy to the touch.
TO MAKE THE SAUCE:
STEP 1
Add the egg yolks, lemon juice, salt, and pepper to a blender.
STEP 2
Blend on low speed until incorporated.
STEP 3
Slowly add the melted butter to the mixture as it’s running on low speed until frothy.
STEP 4
Serve the sauce with individual portions of the bread pudding.
TO MAKE THE CRUST:
STEP 1
Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, garlic powder, and salt. Stir in the melted butter until the dough resembles coarse crumbs.
STEP 2
Turn the loose dough out into a 9-inch glass or ceramic pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust.
STEP 3
Crimp the edges and prick the bottom all over with a fork. Bake 10 to 12 minutes, until slightly puffed and just starting to brown. Remove and let cool while preparing the filling.
TO MAKE THE FILLING:
STEP 1
In a large skillet over medium-low heat, melt the butter. Add the onions and sprinkle with salt and pepper. Cook, stirring frequently, until the onions are soft and caramelized. Do not let them become crispy. This can take up to 20 minutes.
STEP 2
Sprinkle the crust with the caramelized onions and half of the grated Gruyére cheese.
STEP 3
In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour over the onions and cheese in the crust. Sprinkle the top with the remaining shredded cheese.
STEP 4
Bake 35 to 40 minutes or until the filling is just set in the center. Remove and let cool for 15 minutes before serving.
STEP 1
Place a large skillet over medium heat and add 1 tablespoon oil. Add spinach and sauté until wilted, 3 to 4 minutes.
STEP 2
Transfer to a colander and drain excesswater by pressing into the spinach with the back of a wooden spoon (squeezingout with your hands if needed). Set aside.
STEP 3
Place skillet back over heat and add 1 1/2 tablespoons oil. Add shallots and garlic and sauté for 2 to 3 minutes. Add cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper.
STEP 4
Add spinach back to skillet and lightly season with salt and pepper. Sauté for 1 minute. Stir in cilantro.
STEP 5
Transfer half of the mixture to a food processor and purée with remaining 1 tablespoon oil, until mixture is smooth. Pour purée back into the skillet and stir to combine. Spread mixture into an even layer, then create 5 wells in the spinach mixture.
STEP 6
Carefully crack an egg into each well and cook mixture for 2 to 3 minutes.
STEP 7
Pour water around the edge of the skillet and cover for about 2 minutes, allowing the mixture to steam and the egg whites to set.
STEP 8
Remove lid and sprinkle with half of cheese. Lightly season with salt and pepper.
STEP 9
Remove shakshuka from stove and lightly season with salt and pepper. Sprinkle remaining cheese on top. Finish with sliced avocado and more cilantro.
STEP 10
Serve immediately with toasted baguette or pita
