Eggs with Soy Sauce over Rice

Very inexpensive, filling and tasty meal.

• 2 eggs per person
• butter
• cooked rice
• soy sauce

Cook the eggs in a little butter, over-easy. Fill shallow bowls with rice; top with eggs and drizzle a little soy sauce over.

For extra protein, and hunger-staving power, stir in some cooked black beans with the rice.

Eggs in Purgatory

• 2 garlic cloves, minced
• 1/4 c. onion, finely chopped
• 2 T. olive oil
• 2 c. canned tomato puree
• 4 fresh basil leaves, torn into pieces
• salt & pepper, to taste
• 8 eggs
• Parmesan cheese

In a skillet, cook the garlic and onion in the oil until golden brown. Add the tomatoes, basil and salt and pepper to taste. Bring to a simmer, and cook for 15 minutes, until thickened.

With a spoon, make 8 wells in the tomato sauce. Break an egg into each well. Sprinkle with the cheese. Cover and cook for 3 minutes, or until eggs are set.

Serve with a crusty bread to mop up the sauce.

Macaroni and Eggs

My mother would call this "a day before payday meal", meaning it's super-frugal, and made with things you already have in the house. If you need to stretch your grocery budget, this is filling, and pretty tasty.

• 2 T. butter
• 10 eggs, beaten
• 2 c. macaroni, cooked
• salt & pepper, to taste

Heat the butter in a skillet, stir in the eggs and cook as for scrambled eggs. When almost set, stir in the prepared macaroni. Season to taste. Serves 4-5.

Mexicali Quiche

• single deep-dish pie shell, unbaked
• 8 oz. Mexican blend cheese
• 1/4 c. sweet red pepper, chopped
• 4 oz. chopped green chilies
• salt & pepper, to taste
• 3/4 c. salsa
• 4 eggs
• 1-1/2 c. cream or half-n-half
• 1/4 c. chopped fresh cilantro

Preheat oven to 400. Fill pie shell with cheese, red pepper, green chilies and salsa. Sprinkle with salt and pepper to taste.  Top with cilantro. Beat eggs and cream together, and pour over ingredients in pie shell.  Bake for 20 minutes at 400, then reduce oven temperature to 325 and bake 30 minutes more, or until knife inserted in center comes out clean.  Allow to rest for 30 minutes before slicing.

Note: Make sure you use a deep-dish pie plate as otherwise it will spill over.

Oven French Toast with Nut Topping

• 1 loaf French bread, cut into 1" slices
• 8 large eggs
• 2 c. milk
• 2 c. half-n-half
• 2 tsp. vanilla
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon

Topping

• 1/2 c. butter, softened
• 1 c. brown sugar
• 1 c. chopped pecans or walnuts

Heavily butter or spray a 9 X 13 pan. Fill pan with bread slices.  In blender, mix eggs, milk, half-n-half, vanilla, nutmeg and cinnamon.  Pour mixture over bread slices, and refrigerate, covered overnight. 

Make topping by combining ingredient; set aside.  When time to bake, preheat oven to 350.  Spread topping on top of bread and bake for 50 minutes, until puffed and golden.  Enjoy with a dab of maple syrup.  Serves 8-10.