Egg Fried Rice

 Ingredients

     4-6 eggs

     2 cups cooked rice

     Frozen carrots, leftover vegetables, chicken, pork, bacon , onions, etc.

     Soy sauce

     A little oil (a drop of toasted sesame oil?)

Scramble eggs, then add remaining and stir fry until everything is hot.

Freezes really well.

Inexpensive and filling.

Crustless Quiche

6 eggs
½ cup milk
      Mushrooms, onions, spinach, leftover veggie, bacon bits.....
      A little shredded cheddar
      Salt, pepper, seasoning
Mix everything, pour into a greased pie dish, bake at 350°F for 35–45 minutes. Makes several meals. Refrigerates and freezes well.

Old-fashioned Stovetop Vanilla Custard

 

Ingredients:
     4 eggs
     2 cups milk
     ⅓ cup sugar (you can use a little less)
     1 teaspoon vanilla
     A pinch of salt
     Nutmeg or cinnamon 

Directions
     Whisk eggs, sugar, and salt together in a medium saucepan.
     Gradually whisk in the milk.
     Cook over LOW to medium-low heat, stirring constantly with a wooden spoon or whisk.
     Continue until the custard thickens enough to coat the back of a spoon. It should reach 160°F for egg safety.
     Remove from heat and stir in vanilla.
     Pour into little bowls or cups.
     Sprinkle with nutmeg.
     Refrigerate until cold.
Important: Don't let it boil! High heat can scramble the eggs.
        Makes approximately 4 servings.

For Chocolate Custard:
         Whisk in 2 tablespoons cocoa powder and a little extra sweetener.
For Banana Custard:
          Slice half a banana into the finished custard.
For Berry custard
          Add fresh blueberries or sliced strawberries.