1 EGG OUNCES RECIPES

Steps:

• Heat oil in a medium, deep saute pan until shimmering over medium-high heat. Add onions and a good pinch of salt; cook until translucent, stirring occasionally, about 3 minutes. Add garlic, thyme, and oregano; stir continuously to just soften garlic without browning, 1 minute.
• Add wine, if using, to deglaze pan; allow to evaporate, 1 to 2 minutes. Add tomatoes and water; use a wooden spoon or potato masher to roughly break apart whole tomatoes.
• Add olives, capers, and chile. Bring to a light boil and then reduce heat to medium-low; simmer until sauce thickens slightly and flavors meld, 7 to 8 minutes. Taste sauce and add salt and black pepper, if desired.
• Make four small wells for eggs in sauce. Crack eggs, one into each quadrant, and nestle into sauce. Cover pan and allow eggs to simmer on low heat to desired doneness, about 5 to 6 minutes for a gently runny yolk, 7 to 9 minutes for a jammy center, and 10 to 12 minutes for well done. Divide eggs among serving plates; garnish with cheese and basil.
• Serving size: 1 cup (includes 1 egg and some sauce)

Steps:

• In a small skillet, saute the mushrooms in butter until softened. In a small bowl, beat egg, milk, pepper and nutmeg. Stir in the mushrooms, cheese, bacon and chives. , Pour into a 5-in. pie plate coated with cooking spray. Bake at 350° for 30 minutes or until set. Let stand for 5 minutes before serving.