Revised 12-26-02

The Eggxpert Page

Great things to do with fresh eggs.

This page offers recipes and tips for those who need to find good homes for your extra eggs.

Table of contents

Eggs and Pork:

Sausage/egg Casserole
Breakfast Casserole
Scotch Eggs
Japanese Rice

Eggs and Other Stuff:

East Texas Twizzler
Fried Egg & Spam Sandwich



Paul's World-Famous Sausage/Egg Casserole

1 pound, browned & drained sausage, or boned & chopped wild game or tame game.
6 each, large eggs, hard boiled & sliced (preferably brown ones);
(or, make that about 9 to 12 bantam eggs).
12 oz., canned corn.
2 cups, milk.
1/4 cup, flour.
1/4 cup, margarine.
1/4 teaspoon, pepper.
1/4 teaspoon, garlic powder.
1/2 teaspoon, salt.
1 & 1/2 cups, soft bread cubes.

Cover bottom of a 8" x 8" x 2" high, greased casserole dish with 1 layer of egg slices (about half of the eggs).
On low heat, melt margarine in a sauce pan. Stir in flour, pepper, garlic powder and salt.
Add milk quickly & stir. Bring to boil, stirring constantly. Should thicken in a few minutes.
Remove from heat. SEE, anybody can make a white sauce! Now blend in the corn and meat.
Dump the whole mess on top of the eggs in the casserole dish.
Even it out & cover with the remaining egg slices. Scatter bread cubes over the top.
Bake uncovered at 375 degrees F for 20 to 30 minutes. The cubes are browning and the edges are bubbling.
Let cool and enjoy the beverage of your choice as you admire your own handiwork.

Serve with a chilled, rare Chablis or a California White Zinfandel, and intellectual conversation...

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Breakfast Casserole

10 slices of bread
4 oz.. grated cheddar cheese
8 large eggs, beaten (that's about 14 bantam eggs)
2 cups milk
1 heaping tablespoon brown sugar
1 dash paprika
salt & pepper to taste
1 pound mild (or?) sausage, browned and drained

Remove crusts from bread and break into small pieces.
Mix together all ingredients except bread, sausage and cheese.
Layer half of the bread, sausage, cheese and egg mixture in a 9" x 12" pan.
Repeat this process to make 2 layers, finishing with cheese on top.
Cover and refrigerate overnight.
Get up an hour early the next day <G>, and bake uncovered at 300 degrees F for 1 hour.

Serve with cold milk, hot coffee, and minimal conversation.

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Scotch Eggs with Tangy Cheese Sauce

***  The eggs...

6 large brown eggs, hard boiled & peeled
2 large eggs, beaten with salt & pepper to taste
1 pound sausage
1.5 cups dry bread crumbs

Mold a thin continuous layer of sausage around each hard boiled egg.
Dip in beaten eggs.
Roll in bread crumbs.
Place in Pyrex baking dish.
Bake at 375 degrees F for 45 minutes.
Cover with thick tangy cheese sauce below.

*** The sauce...

2 tablespoons margarine
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup cheddar cheese, shredded
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1.5 teaspoons dry vermouth

Melt margarine in saucepan over low heat. Blend in flour, salt & pepper.
Stir until mixture is smooth and bubbly.
Remove from heat. Stir in milk. Heat to boiling, stirring constantly.
Boil & stir for 1 minute. Reduce to low heat.
Stir in remaining ingredients.
Stir constantly over low heat until cheese melts & sauce is smooth.

Serve with potatoes of some kind, green beans and a light lager beer.

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Japanese Rice

1 yellow onion, diced.
1 green pepper, diced.
1 clove garlic, minced.
1 to 1.5 pounds pork steak, boned and diced.
3 tablespoons vegetable oil.
1 cup rice.
2 cups cold water.
8 large eggs (14 bantam eggs), beaten.

*** The Rice...

Put rice in a heavy pot with a tight lid. Cover rice with the water. Do NOT stir.
Bring to boil over medium heat. Cover and turn heat down to low.
Cook for 20 minutes or until water is absorbed. Do NOT stir.

*** The Goodies...

Heat oil in a heavy cast iron pot or pan, until spit dances on the surface.
Add onion, green pepper, garlic and pork, stirring occasionally.
Cook until meat is done, veggies soft, and excess liquid is boiled away.
Pour in eggs, stir and cook until eggs are to your liking.
Stir in cooked rice. Let cool 5 to 10 minutes.

Serve with soy sauce and sour cream.

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Cindy's East Texas Twizzler

In a greased 13" x 9" Pyrex dish, pour 12 oz. of drained, sliced Jalapenos (or 10 oz. green chile) peppers.
Sprinkle with 1 pound of grated cheddar cheese.
Pour 6 to 12 large, beaten eggs over. Add a little salt & pepper.
Bake at 350 for 30 minutes and you have a tasty treat for any meal or snack.
Cut into squares and wrap in waxed paper.
Freeze and zap 'em in the microwave for a quick snack.

WARNING--these are addictive!

Serve with nothing at all, or anything else.

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Fried Egg & Spam Sandwich

Slice a can of Spam® into 1/4" thick slices.
In a cast-iron skillet, fry 2 large, brown, eggs in butter or margarine.
Season eggs with salt & pepper, drain on paper towels.
Place 2 slices of Spam® between the 2 eggs, between 2 slices of bread.
Optional: apply mayonnaise to the bread slices.

Serve with a tall glass of cold milk or beer.

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Eggg Tip:

Most bantam eggs are 2/3 of a large egg.
If a recipe calls for 6 large eggs, then simply multiply the number of large egggs required by 1.50.

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