Recipe: Egg Recipes and Ideas from 389 Ways To Use California Ripe Olives, 1970's

EGGS
From the recipe booklet: 389 Ways To Use California Ripe Olives by The California Olive Industry, 1976


234. Add ripe olive slices to hollandaise sauce for Eggs Benedict; they look like truffles.

235. BLACK-EYED SUSANS

8 hard-cooked eggs
1/2 cup chopped ripe olives
1/3 cup chopped celery
1/4 cup mayonnaise
3 tablespoons prepared mustard
2 tablespoons chopped green onion
1/2 teaspoon salt
8 unsplit frankfurter buns
Butter, softened
Lettuce

Combine hard-cooked eggs, olives, celery, mayonnaise, mustard, green onion, and salt; chill.

Hollow out frankfurter buns and spread with butter; line buttered interior with lettuce. Fill with egg-olive mixture. Makes 8 servings.

236. Add ripe olive wedges to a Creole sauce for your next omelet.

237. Blend chopped ripe olives into cream cheese and spread on toasted English muffins for a turn-about-base for Eggs Benedict.

238. Add chopped ripe olives and pickle relish to the yolk mixture in deviled eggs.

239. Toss sliced ripe olives into Eggs Florentine for great color and texture contrast.

240. FRITTATA MILANESE (ITALIAN OMELET)

2 tablespoons chopped green onion with tops
1 small clove garlic, minced
2 tablespoons butter or margarine
1 small zucchini, diced
1 small tomato, peeled, chopped, drained
1/2 cup pitted ripe olives, chopped
6 eggs
1/4 cup grated Parmesan cheese
1 tablespoon snipped parsley
1/4 teaspoon salt
Freshly ground pepper

In 8-inch oven-proof skillet with nonstick finish, cook onion and garlic in butter or margarine till tender but not brown.

In saucepan, cook zucchini in salted water till almost tender, about 5 minutes; drain. Add with tomato and olives to onion and garlic; continue cooking till tomato is tender.

Beat eggs till blended but not foamy. Add cheese, parsley, salt, and pepper. Pour egg mixture over vegetables. Cook over low heat, without stirring, till set about 1/4-inch around outer edge. With a wide spatula, lift some of egg mixture from the sides of the skillet, all the way around, tipping pan to let uncooked egg mixture flow to bottom. Continue cooking till top of frittata is almost set.

Place skillet in 400 degree F oven. Bake, uncovered, till top is set, 4 to 5 minutes. Loosen edges and invert onto serving dish. Cut in wedges. Makes 4 servings.

241. Feature ripe olives in:
EGGS FOO YUNG

6 beaten eggs
1/2 cup chopped ripe olives
1/4 cup diced green bell pepper
1 (16 ounce) can drained bean sprouts
3/4 teaspoon salt.
Foo Yung Sauce (recipe)

Combine eggs, olives, green pepper, bean sprouts, and salt. For each pancake, pour 1/2 cup batter onto lightly greased hot griddle. Cook till golden on first side. Serve with Foo Yung sauce. It's a quick and easy supper idea!

242. Mix scrambled eggs with ripe olive wedges.

243. Add pitted ripe olives to Huevos Rancheros or Cowboy Eggs for a zesty Mexican-style breakfast.

244. Combine pitted ripe olives in a hard-cooked egg and vegetable casserole.

245. Sprinkle pitted ripe olives atop shirred eggs.

246. OLIVE CHEESE QUICHE

Pastry for 9-inch pie
1 1/2 cups light cream or milk
3/4 teaspoon salt
1/8 teaspoon ground while pepper
4 beaten eggs
1 cup (4 ounces) shredded Swiss cheese
3/4 cup pitted California ripe olives, sliced
2 tablespoons grated Parmesan cheese

Roll pastry to 10 x 14 inch rectangle. Fit into a (12x7x2-inch) baking pan 1-inch deep; flute edges. Bake in 400 degree F oven for 10 minutes.

Scald light cream with salt and pepper. Stir slowly into beaten eggs; stir in Swiss cheese. Pour into partially baked shell; sprinkle with olives and Parmesan cheese. Return to oven and bake 20 to 25 minutes more or till set. Cool 10 minutes before serving. Makes 15 squares, about 2 1/2 x 2 1/2 inches.

247. Whip up an omelet, cook and slide it atop lettuce on a serving plate. Cover with pitted ripe olives and tomato slices marinated in French dressing. Sprinkle with crisp, crumbled bacon.

248. Add small pitted ripe olives, sauteed onion and green pepper to scrambled eggs, or use as a Basque omelet filling.

249. For a holiday brunch, make 8 crepes; stack 2 in each of 4 (6 1/2-inch) baking dishes. Top each stack with a cooked sausage patty. Keep warm. In skillet, scramble 8 eggs adding finely chopped green bell pepper, pimiento and pitted ripe olives. Spoon into baking dishes. Top each with pitted ripe olive and tomato wedges. Serves 4.