Egg salad

Mix chopped up hard-boiled eggs with fresh lemon juice and olive oil, leeks and dill (and salt and pepper to taste) to make a healthy egg salad.

Eggs Benedict

Place a poached egg on top of a whole grain English muffin lined with steamed spinach. Top with salsa or any of your favorite seasonings and enjoy.

Huevos ranchero breakfast

Add chili peppers to scrambled eggs and serve with black beans and corn tortillas.

Egg Pie

3 whole eggs
1 can condensed milk
1 can evaporated milk
1/2 cup sugar
2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 piece egg yolk
1 tsp. vinegar
1/4 cup ice water

Directions: Dough: (a) Blend flour and salt in a bowl. Cut in shortening using two knives or with a pastry cutter; (b) Combine yolk, vinegar and water. Slowly add the liquid to the flour mixing until dough is mixed well and can be handled; (c) Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate; (d) Fit dough into a pie plate letting sides hang; (e) Roll out remaining dough for the crust; (f)Set aside.
Pie: (a) Heat oven to 450 F. (b) Beat eggs slightly with rotary beater. Then beat in the rest of ingredients. (c) Pour into a pie crust. (d) Bake for 15 minutes. (e) Reduce heat to 350 F and bake for an additional 10-15 minutes more just until a toothpick comes clean from the side of the filling. The center may still look a little soft but will set later.

Arroz Caldo

A Filipino comfort food, Arroz Caldo is popular rice soup in the Philippines. Best eaten on a cold and rainy day.

Ingredients and Portion:
4 chicken breasts or wings
• 2 cups of sticky rice (uncooked)
• 6 cups of chicken stock
• 2 knobs of ginger (peeled, chopped 1/4 inches)
• 4 cloves of garlic (chopped roughly)
• 1 onion
• spring onions
• 2 tablespoons patis or fish sauce
• salt and pepper

Directions: Get a big pot and add some olive oil. Saute the chicken. Add the chopped onion, garlic, and ginger. Let it sautee until the other side of the chicken browns. Add uncooked rice, add the patis or fish sauce. Mix around and add chicken stock. Cover and bring to simmer. When simmering, bring heat to medium and continue to stir. Then make sure the rice doesn’t stick to the bottom of the pot. Continue to check the tenderness of the rice. If mixture is getting too thick, loosen with lukewarm water. When rice is cooked, serve with chicken in a bowl and garnish with spring onions, crunchy fried garlic, hard boiled egg, a dash of black pepper and a squeeze of calamansi.

Leche flan

1 Tray Eggs
5 Cans Condensed Milk
4 Can Evaporated Milk
1/2 Kilo Sugar
Dayap or Lemon

Directions: Beat 1 tray egg (yellow only), adding in the condensed milk, evaporated milk & dayap or lemon rinds. Strain twice through a cheese cloth or any type of fine cloth. Put 4 spoons each of syrup (made out of the sugar)in each llanera and then add the beaten mixture of the eggs, milk and dayap and then cover with plastic or aluminum foil. Boil 4 liters of water in the steamer and the put in the leche flan mixtures in the 2nd and 3rd layer of the steamer, cook for 1 1/2 hours. (Medium or low fire).