Hash and Eggs

Taken from Cara's Cravings: My Life in the Kitchen

1 medium sweet potato, peeled and cut into 1/2-inch pieces (1/2 lb)
1/4 cup reduced-fat sour cream
2 tsp maple syrup
2 tsp minced chipotle peppers in adobo sauce
1/4 chopped fresh cilantro
1 small onion, chopped
1 greed or red pepper, diced
1.5 cups diced, cooked chicken
1/2 teaspoon salt
Freshly ground pepper to taste
4 eggs

1. Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium, cover and cook for about 10 minutes. Drain.
2. Transfer 1/2 of the mixture to a large bowl; mash. Stir in sour cream, maple syrup, chipotle peppers, and cilantro. Add the remaining unmashed potatoes and stir gently to mix. Set aside.
3. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and peppers, and cook, stirring often, until softened, 2 to 3 minutes. Add chicken, salt and pepper; cook, stirring occasionally, until heated through, about 2 minutes.
4. Gently combine onion mixture with sweet potatoes.
5. Gently beat eggs in a separate bowl.
   
6. Turn mixture onto nonstick skillet. Pour eggs over top and cook until bottom is lightly browned, pressing down with a spatula, about 4 minutes. Cut the hash into several rough sections; flip and cook until the undersides are browned, about 4 minutes longer.
   

Omelet For Two

Taken from Barefoot Contessa

1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
5 extra-large eggs
2 tablespoons milk or cream
salt
freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Savory Eggs

Taken from epicurious.com

Ingredients

12 eggs
2 teaspoons Dijon mustard
2 teaspoons drained pickle relish
2 to 4 dashes of Tabasco sauce
Salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons snipped fresh chives, plus whole chives for garnish
6 tablespoons prepared mayonnaise
Paprika, for garnish

Preparation

1. Place the eggs in a saucepan. Gently rinse with warm water and drain. Cover with cold water and place over medium-high heat; bring to a boil. Reduce the heat to a gentle simmer and cook for exactly 13 minutes. Drain the eggs, rinse under cold water, then peel. Let cool in the refrigerator, loosely covered, for 15 minutes.

2. Halve the eggs lengthwise and carefully scoop out the yolks. Place the yolks in a bowl and mash with a fork. Add the mustard, pickle relish, Tabasco, salt, pepper, and snipped chives. Stir in the mayonnaise.

3. Fill the whites with the egg yolk mixture and dust the tops lightly with paprika. Arrange the eggs in a spoke design on a decorative platter garnished with whole chives.

Makes 24 egg halves.

Clark's Quiche

Taken from allrecipes.com

INGREDIENTS
1/2 pound thick sliced bacon
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.

Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat.

In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.

Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.