Rachael Ray's Big Orange Book (24 page)

Eggs are a great go-to for breakfast, lunch, or dinner and an affordable way to stretch a buck or entertain a friend or two. Monte Cristo sandwiches combine turkey, ham, and cheese on egg-coated bread; here the original inspires an easy, hearty egg pie.

SERVES 4

Preheat the oven to 375°F.

Heat 2 tablespoons of the EVOO in an ovenproof 10-inch nonstick skillet over medium to medium-high heat. Add the ham and turkey and cook for 3 to 4 minutes, then add the scallions and cook for 1 to 2 minutes more. Beat the eggs with the milk or half-and-half, hot sauce, salt, and pepper. Pour the eggs over the meats and scallions and cook for a few minutes, lifting the edges as they set to allow the uncooked egg to run underneath. Transfer to the oven.

While the turkey and ham are heating through, heat a second nonstick skillet with the remaining tablespoon of EVOO and the butter over medium heat. Add the potatoes and grated onion and cook for 7 to 8 minutes. Season the hash browns with salt and pepper. Turn and press the potatoes down to brown and crisp.

Remove the frittata from the oven after 5 to 6 minutes, once the eggs have set on top but are still a bit soft at the center. Cover the frittata with the cheese and bake for 5 to 6 minutes more until golden on top. Let stand for a few minutes.

Switch the oven to broil and lightly toast the bread on each side. Stir the ricotta together with the honey and rosemary and lots of coarse black pepper. Top the toast with heavy dollops of ricotta. Leave the broiler on.

Cut the pineapple into spears. Arrange the pineapple on a baking sheet and broil for 2 to 3 minutes, or until just beginning to char. Sprinkle with the ginger.

Cut the frittata in wedges and serve with the potatoes and pineapple, passing the cheesy toasts at the table.

Mighty Migas

Austin, Texas, is home to the best
migas
I've ever tasted. I make this egg and tortilla dish when I get homesick for the coolest city in that great state of Texas.

SERVES 4

Place a large skillet over medium-high heat with 2 tablespoons of EVOO. Add the chorizo to the pan and cook, breaking the meat up with a wooden spoon, until the chorizo begins to get crispy, 4 to 5 minutes. Add the torn tortillas to the pan and cook until crispy and golden brown, 4 to 5 minutes. Add the onions, jalapeño, and garlic to the pan and cook until the veggies begin to get tender, 5 to 6 minutes.

Once the veggies are tender, add the eggs and hot sauce to taste to the pan and cook, stirring occasionally, until the eggs are close to your desired doneness. Season the eggs with salt and pepper and stir in the tomatoes, avocado, lime juice, and cheese. Continue cooking until the eggs are finished scrambling. Serve the
migas
topped with a dollop of sour cream.

In Spain, tortillas are egg pies, like a big flat omelet that is cooked in olive oil. They are DELISH! My fave is potato tortilla served with
chapata,
toasted bread that you smush tomato all over. Olé!

SERVES 4

Heat the EVOO in a medium skillet over medium heat. Add the potatoes and onion, salt them, and cook for about 15 minutes, turning them every 2 to 3 minutes, until tender but not brown.

Preheat the broiler.

Whisk up the eggs and cream or milk and season with salt. Pour the eggs over the potatoes. Let the omelet settle and get firm at the edges, then place the skillet under the broiler until the tortilla is firm and golden. Remove the tortilla from the oven to cool but leave the broiler on.

Place the bread on a baking sheet and toast under the broiler. Cut the tomatoes in half and squish and rub their guts all over the toasted bread. Drizzle the bread with EVOO and season it with salt.

Slice the tortilla into 4 wedges and serve with the tomato toast.

This is one of the things I (and lots of my chef friends) often whip up when dining solo but it's too good to keep to yourself; it's great for a brunch crowd.

SERVES 4

Combine all of the ingredients except the oil in a bowl. Heat 2 tablespoons of the oil in a large nonstick skillet, then drop 4 mounds of the vegetable mixture into the pan using about half of the veggie mix. Flatten each mound a bit. Cook the patties for 3 to 4 minutes on each side. Drain the patties on paper towels and make 4 more patties, adding more oil to the pan as needed. Serve at room temperature.

SERVES 4

Preheat the oven to 375ºF.

Melt the butter in a medium skillet over medium heat. Add the shallots and cook for 2 to 3 minutes, until tender. Roll the defrosted spinach in a clean kitchen towel and wring to squeeze out the liquid. Add the spinach to the skillet, then stir in the cream and season with salt, pepper, and a little nutmeg. Cook the mixture, stirring occasionally, until the cream has thickened, about 5 minutes. Adjust the seasoning to your taste.

Fold each slice of ham or prosciutto in half and use them to line 8 cups of a 12-cup nonstick muffin tin. Spoon a heaping tablespoon of the creamed spinach into each of the cups, then crack an egg into each one, making sure it stays whole. (Hint: if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then slide it into the muffin cup.) Season the tops of the eggs with salt and pepper and bake until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately, 2 per person.

SERVES 4

Preheat the broiler.

Arrange the grapefruit halves on a broiler pan. Combine the brown sugar and grill seasoning and sprinkle onto the grapefruits. Broil the grapefruit halves until the sugar melts and becomes bubbly, about 4 minutes.