Chef Roddey's Egg-cellent Recipes

By Dawn Pellas

Published 05/29 2014 03:18PM

Updated 05/29 2014 06:38PM

Chef Michael Roddey's Recipes:
Easy Egg Recipes
Easy Light Spaghetti Carbonara Recipe
Easy Blueberry Smoothie Recipe
Easy Fried Egg Pizza Bread Recipe
Easy Spicy Egg Salad Recipe
Easy Egg, Spinach and Pepper Muffin-tata Recipe

Eggs are a great way to supplement your protein intake. Eggs have an extended shelf life under refrigeration when compared to an animal meat proteins.
Allow me to introduce you to an egg that can be eaten raw without any risk of foodborne illness.
The all-natural Safest Choice™ pasteurization process uses a gentle warm water bath-without changing the nutrition or flavor. See how they pasteurize eggs.
The Safest Choice™ all-natural egg pasteurization process eliminates the risk of Salmonella in eggs before the eggs even enter your kitchen. Did you know? Most eggs sold in cartons are NOT pasteurized.
Safest Choice™ Pasteurized Eggs are available in two varieties, All-Natural and Cage Free. For both varieties, Safest Choice™ only sources eggs from vegetarian-fed hens that are hormone and antibiotic free. Safest Choice™ eggs come from USDA certified and inspected farms that are Kosher certified by the Orthodox Union. Safest Choice™ uses fresh Cage Free eggs from farms approved as Certified Humane®. Visit for store locator and coupons.

Light Spaghetti Carbonara
Yield: 6 servings
Prep time: 10 minutes
Cook time: 10 minutes
Supplies needed: cutting board, knife, pot, skillet, bowl, whisk
1 lb  spaghetti
1 Tbsp  oil
1/2 lb  turkey bacon, chopped
1 each small onion, diced
2 each garlic cloves, minced
2 each Safest Choice™ pasteurized egg(s)
3/4 c  grated parmesan cheese

1. Cook pasta according to package directions. Drain, reserving 1 cup of the pasta water. Place the pasta back into the cooking pot.
2. While the pasta is cooking, heat the oil in a large skillet and cook the bacon for five minutes, or until beginning to crisp. Add the garlic and onions and sauté until soft, about 3 minutes.
3. In a small bowl, whisk together the eggs and cheese. Quickly mix the eggs into the cooked pasta, then mix in the bacon and onions and 1/2 cup reserved pasta water.
4. Toss to coat well and serve immediately.
Light Spaghetti Carbonara is delicious and so easy to prepare. The turkey bacon adds plenty of flavor and makes it healthier than a traditional spaghetti carbonara.
The pasta will absorb some of the liquid as it sits, so if you won't be serving it right away, stir in an additional 1/2 cup of warm pasta water just before serving.

Blueberry Smoothie
Yield: 5 servings @ 1 cup
Prep time: 10 minutes
Supplies needed: Blender
2 1/2 c  fresh or frozen blueberries, thawed
1 1/4 c  apple juice
1 c  vanilla ice cream or frozen yogurt
2 each Safest Choice™ pasteurized egg(s)
1/4 c  milk
3/4 tsp  ground cinnamon

1. In blender, combine blueberries, apple juice, ice cream, eggs, milk and cinnamon until smooth. Serve smoothies immediately.
Fresh blueberry smoothies made with Safest Choice™ pasteurized eggs are brimming with wholesome nutrition, full-bodied texture, and fresh taste!

Fried Egg Pizza Bread
Yield: 2
Prep time: 5 minutes
Cook time: 10 minutes
Supplies needed: cutting board, knife, skillet or frying pan with lid
4 Tbs olive oil
2 each  Safest Choice™ pasteurized egg(s)
pinch  black pepper
1/2 c  tomato sauce
1/2 c  mozzarella cheese, shredded
2 Tbs  Parmigiano-Reggiano cheese, shredded
2 slice  Italian Bread

1. Place Italian bread slices in a frying pan coated in olive oil over medium to low heat.
2. Brown the bread on one side and flip
3. Crack the egg over the browned bread, add tomato sauce, mozzarella cheese and Parmigiano-Reggiano.
4. Cook until egg is cooked, sauce begins to bubble, and the cheese is melted.

Curried Egg Salad
Servings: 4
Prep time: 15 minutes
Supplies needed: pot, knife, cutting board, bowl spoon
6 each Safest Choice™ pasteurized egg(s), hard-boiled
3 Tbs olive oil
2 tsp  Dijon mustard
1/2 tsp  kosher salt
1/8 tsp  black pepper
1 tsp  curry powder
2 Tbsp  golden raisins
2 Tbsp  dried cranberries
1 c baby  spinach

Making Hard Boiled Eggs
1. Start with Davidson's Safest Choice Pasteurized Shell Eggs.
2. Put the eggs into a pot or pan.
3. Cover with water (not hot) 1/2" to 1" over the top of the eggs.
4. Bring to a boil and reduce to a simmer.
5. Simmer for 12 minutes. (simmer - the water has little and few bubbles breaking the surface)
6. After 12 minutes, drain and shock in ice bath.
7. Allow to cool for 10-15 minutes, at this time they can be stored or peeled.
1. Cut hard boiled eggs into small dice. In a small bowl combine the eggs with the remaining ingredients and stir well to combine. Fold in arugula and serve salad on whole wheat bread or with crackers.

Egg, Spinach and Pepper Muffin-tata
Yield: 6 servings
Prep time: 5 minutes
Cook time: 25 minutes
Supplies needed: zester or fine grater, knife, cutting board, muffin pan, oven, pan spray
6 each Safest Choice™ pasteurized egg(s)
3/4 c  low fat 1% milk
1 each lemon zested
1/2 tsp  kosher salt
1/8 tsp  black pepper
1 c  fresh spinach loosely measured, chopped into small pieces
1/2  red bell pepper, cut into small dice
1/4 c  parmesan cheese, grated - about 1/4 ounce

1. Preheat your oven to 325°F and adjust rack to the middle of the oven.
2. Lightly oil or spray a 6 serving muffin/cupcake pan.
3. In a medium bowl combine the eggs, milk, zest, and salt & pepper - whisk to combine.
4. Evenly distribute the spinach and red pepper into the 6 muffin tins and then carefully pour the egg mixture over the top of the vegetables. Fill each one to the top and then sprinkle with cheese.
5. Place into the preheated oven and bake for 20 minutes.
6. Cool and then invert the pan to release.
The egg, spinach and sweet pepper muffin mini frittata is a great way to sneak in a serving of vegetables. While they are delicious and easy to make, they also keep well for a grab and go breakfast during the busy work week.

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