Eggs + cheese = breakfast, lunch or dinner

Eggs + cheese = breakfast, lunch or dinner

  • By Sue Ade
  • Tuesday, May 31, 2016 6:05pm
  • LifeFood

Keeping fresh bread, milk and eggs in the house means you will never be without the resources to make a simple meal. In addition, having some cheese on hand can’t hurt either, with the payoff being a meal that is elevated from plain to maybe even posh.

Whether brought to the table as featured fare, or included in a list of ingredients to make a specific dish, no other food comes close to possessing the virtues of the humble egg. Eggs are versatile, nutritious, delicious and economical. The most common size eggs are large eggs, and when a recipe does not specify a size, it is generally presumed that a large egg should be utilized. When buying eggs, look for the United States Department of Agriculture (USDA) grade shield on the carton with a grading of AA or A.

Omelets are a tasty way to enjoy eggs. A favorite is a Denver Omelet made with bell peppers, onions and ham. This omelet is traditionally made on top of the stove, for serving one or two people. Of course, making omelets one at a time makes them impractical for serving a family or guests, but the recipe for Three Cheese Sour Cream Omelet, contributed by Hilton Head Island’s Charlotte Ward, solves the problem by offering an alternative method of preparation. Baked in a one-quart casserole in the oven, the omelet is cut into wedges to serve four.

Should you opt to use eggs and cheese in a quiche, Quiche Lorraine is particularly popular. Rich with cream, Swiss cheese, bacon and onion, offer it with some fresh fruit, if served for breakfast, or with a salad for lunch or a light supper.

When putting together an omelet, or quiche, feel free to make appropriate substitutions. The possibilities are limitless and creativity is encouraged.

 

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

More in Life

Achieving the crispy, flaky layers of golden goodness of a croissant require precision and skill. (Photo by Tresa Dale/Peninsula Clarion)
On the strawberry patch: Reaching the pinnacle of patisserie

Croissants take precision and skill, but the results can be delightful

This 1940s-era image is one of few early photographs of Cliff House, which once stood near the head of Tustumena Lake. (Photo courtesy of the Secora Collection)
Twists and turns in the history of Cliff House — Part 1

Here, then, is the story of Cliff House, as least as I know it now.

File
Minister’s Message: What’s in a name?

The Scriptures advise, “A good name is rather to be chosen than great riches.”

Visitors put on personal protective equipment before an artist talk by Dr. Sami Ali' at the Jan. 7, 2022, First Friday opening of her exhibit, "The Mind of a Healthcare Worker During the COVID-19 Pandemic," at the Homer Council on the Arts in Homer, Alaska. (Photo by Michael Armstrong/Homer News)
ER doctor’s paintings follow passage of pandemic

Dr. Sami Ali made 2019 resolution to paint every day — and then the COVID-19 pandemic hit.

Almond flour adds a nuttiness to this carrot cake topped with cream cheese frosting. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: A ‘perfect day’ cake

Carrot cake and cream cheese frosting make for a truly delicious day off

File
Minister’s Message: A prayer pulled from the ashes

“In that beleaguered and beautiful land, the prayer endures.”

A copy of “The Year of Magical Thinking” by author Joan Didion is displayed on an e-reader. (Photo by Ashlyn O’Hara/Peninsula Clarion)
Off the Shelf: Didion’s “Year of Magical Thinking” is a timely study on grief

‘The last week of 2021 felt like a good time to pick up one of her books.’

Megan Pacer / Homer News
Artist Asia Freeman, third from left, speaks to visitors on Nov. 1, 2019, at a First Friday art exhibit opening at Kachemak Bay Campus in Homer.
Freeman wins Governor’s Arts Humanities Award

Bunnell Street Arts Center artistic director is one of nine honored.

Zirrus VanDevere’s pieces are displayed at the Kenai Art Center on Jan. 4, 2022. (Courtesy Alex Rydlinski)
A journey of healing

VanDevere mixes shape, color and dimension in emotional show

Traditional ingredients like kimchi, ramen and tofu are mixed with American comfort food Spam in this hearty Korean stew. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Warm up with army base stew

American soldiers introduced local cooks to some American staple ingredients of the time: Spam and hotdogs.

File
Peninsula Crime: Bad men … and dumb ones — Part 2

Here, in Part Two and gleaned from local newspapers, are a few examples of the dim and the dumb.