Breakfast. My favorite meal of the day, my husbands least. I love the creativity that evolves when cooking with eggs, and that they are packed with protein. In an agreement I made with myself, I prepared or cooked my son and daughter breakfast every single morning from birth until graduation from high school, including weekends, with the exception of an overnight stay away at a friend house, or when visiting their grandparents. As my two grew, they learned to help with breakfast on the weekends, and fell victim to my breakfast for dinner scheme at least twice a month. It made for a fun “breakfast board game night” with some favorites being cheesy egg scramble , baked gouda grits with andouille sausage and shrimp, bacon of course, grilled cheese toad in the hole, fill your own omelets and Croque Madame’s (my pick). Brunch on Sunday was a big deal in my home growing up, so I made it a big deal too. I loved waking up to a home filled with the smell of coffee brewing and bacon sizzling in a hot cast iron pan. Eggs more often than not have been a common denominator in most of our meals. My offspring did not fully appreciate my talent for being a short order line cook until they were away at college and then the phone began to ring with requests on how to poach, scramble and fry the perfect egg, make a breakfast casserole, tomato gravy, and skillet cook bacon. I am really proud that at 20 and 21 years of age, both of my children can cook, and my son actually opted out of his meal plan, shopping for groceries and planning his meals for the week. He recently even made gnocchi for his fraternity brothers!
Though my husband does not bounce out of bed and head to the fridge like me, he certainly loves eggs just as much, especially egg salad. With that, Davidson’s Safest Choice Eggs contacted me by way of Honest Cooking to create a recipe, and I of course I said yes! I knew right away that I wanted my recipe to include wild caught Gulf shrimp or local blue crab, delicious delicacies from my region. That was until my family arrived over Spring Break over a busy Florida Panhandle weekend, and with my sister bring a vegetarian and (recently) allergic to shell fish, I decided to pull out our Lodge Cast Iron individual servers and opted for a healthier solution: baking crustless broccoli and mozzarella quiches! They turned out well and were super easy to put together. I would definitely consider adding crab to the quiches, and possibly making an étouffée to ladle over the top for a different take. I’m thinking crawfish. I just ordered a sack to be delivered on Father’s Day , so it’s on my mind. It would completely take this dish to another level, though it certainly is terrific just the way it is. See my Cajun Eggs Benedict here and Eggs Sardou here, just other options for cooking with eggs.
Recipe: Crustless Broccoli-Mozzarella Quiches
Butter, for ramekins or cast iron individual servers
1 head fresh broccoli, steamed
6 large Safest Choice Eggs
1/2 cup half-and-half
Ground pepper 3/4 cup shredded cheddar (3 ounces)
Crusty bread and mixed salad Preheat oven to 350 degrees. Butter four 8-ounce ramekins; set aside.
Bring a medium pot of salted water to a boil. Add broccoli and cook till tender (still firm not mush) Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in broccoli and cheese. Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes. Serve each Quiche with crusty bread and a mixed-green salad knowing Pasturized = Peace of Mind when eating #SafestChoice.
Davidson’s Safest Choice® Eggs are pasteurized, so they taste great and are safe for all your favorite egg dishes! The Safest Choice™ all-natural, gentle water bath pasteurization process eliminates the risk of Salmonella in eggs without changing the nutrition or flavor. Now you can safely enjoy your favorite styles and recipes such as Hollandaise, Caesar salad dressing and other sauces—and sunny side up, poached or soft scrambled eggs.