And, starting Saturday, she's going to have her own show on the Food Network, called "Ask Aida," in which she'll respond to questions as she prepares dishes and gives recipes.
Mollenkamp visited The Early Show Wednesday and made a tasty gourmet egg dish while answering two common questions about eggs: What are the differences between white and brown eggs, and what's the proper way to crack eggs?
The answers: No real difference between white and brown eggs, except the brown ones tend to cost more! As for cracking -- the key is to crack them on a flat surface, eliminating concerns about egg shells getting into the mix.
To see some previews of "Ask Aida," click here.
Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar
3 tablespoons unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce grated aged Cheddar, plus extra for serving
Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.
Yield: 4 servings
Prep Time: 1 minute
Cook Time: 20 minutes
Ease of preparation: easy
FOR MORE MOLLENKAMP EGG RECIPES, GO TO PAGE 2.