And now what to do with anymore Easter leftovers?
Certainly some breakfast goodies.
Besides that, also good for lunch or small plate.
Enjoy the Menu Shoppe finds.
Enjoy the holiday postscript.
Eggs with Cream, Spinach and Country Ham
1/4 cup country ham–finely chopped
3/4 cup cream
10 ounces spinach–coarse stems discarded
1 tablespoon finely chopped onion
2 tablespoons unsalted butter–divided
3/4 teaspoon finely chopped garlic
Preheat oven to 350°F with rack in middle.
Bring ham and cream to a simmer in a small saucepan over medium-low heat, then remove from heat. Let steep, uncovered, about 10 minutes. Cook onion in 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat, stirring, until softened, about 2 minutes. Add garlic and season lightly with salt and pepper, then cook, stirring, 1 minute. Add spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, turning with tongs, until spinach is wilted. Drain spinach in a colander, pressing to remove excess liquid, then coarsely chop. Divide spinach, then ham, among ramekins, spooning 1 tablespoon cream into each serving. Crack eggs into ramekins and season lightly with salt and pepper. Spoon 1 teaspoon cream over each egg. Cut remaining tablespoon butter into
8 small pieces and dot each egg with butter. Put ramekins in a shallow baking pan and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, 15 to 20 minutes, removing from oven as cooked.
So versatile: breakfast, lunch, small plate or side plate.
Grits Cheese and Onion Souffle
1/3 cup quick-cooking grits
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided
3/4 cup chopped onion
3 green onions, chopped
3/4 cup chopped leek
1 1/2 cups whole milk, divided
2 tablespoons butter ( 1 /4 stick)
1/2 teaspoon salt
Preheat oven to 425°F.
Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and
1/2 teaspoon salt, then grits–bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
Whisk remaining 1/4 cup milk and yolks in small bowl to blend. Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese. Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.
Baked Eggs in Potato Nests
7 c frozen hash brown potatoes
1/2 c diced onion
1 tsp ground cumin
2 Tbsp vegetable oil (divided use)
salt and pepper to taste
6 Tbsp diced tomato (optional)
1 Tbsp chopped parsley (optional)
Preheat oven to 425°F. In a large nonstick skillet, heat 1 tablespoon oil over medium heat until hot. Add onion; cook 2 minutes or until crisp-tender, stirring frequently. Stir in cumin. Add potatoes; stir to combine with onions. Season with salt and pepper as desired. Press potatoes firmly and cook covered 3 to 5 minutes or until crisp. Brush remaining oil over baking sheet. Arrange 6 mounds of potato mixture on baking sheet to create “nests.”
With back of spoon, press to make indentation in each “nest.” Sprinkle 1 tablespoon tomatoes into each indentation, if desired. Crack egg into each indentation.
Bake 8 to 10 minutes until set, or until cooked to desired doneness. Trim with parsley.
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