Eggs -- Great For Dinner!

Eggs are usually considered a breakfast dish, or at least a core ingredient of morning recipes.

But The Early Show's resident chef, Bobby Flay, says eggs are actually very versatile, and even perfect for dinner. Yes -- dinner!

They work very well in savory dishes, Flays says, and he proved it:

RECIPES

Mushroom Grits with Poached Eggs & Serrano Chile Sauce

Serves: 4

Poached Eggs
4 cups cold water
1 tablespoon white wine vinegar
4 extra large eggs
Salt and freshly ground pepper

Bring water and vinegar to a simmer in high sided sauté pan. Break the eggs, one at a time, into a ramekin and carefully slide the egg into the simmering water, repeat with remaining eggs. Remove with a slotted spoon to a plate lined with paper towels and season with salt and pepper to taste. Serve immediately.

Mushroom Grits
3 tablespoons pure olive oil
1-1/2 pounds assorted mushrooms (cremini, shiitake, oyster) coarsely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
2 tablespoons canola oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
4-5 cups homemade chicken stock or low sodium canned chicken or vegetable broth
1 cup finely ground yellow cornmeal
1/2 cup mascarpone cheese
1/4 cup plus 2 tablespoons freshly grated cotija cheese
2 tablespoons unsalted butter

1. Heat the oil in a large sauté pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 30 seconds, season with salt and pepper.
2. Heat the oil in a medium saucepan over medium heat, add the onion and cook until soft. Add the garlic and cook for 30 seconds. Add 4 cups of the stock and bring to a boil. Slowly add the cornmeal, whisking constantly, and continue to whisk until thickened. Reduce the heat to medium and cook until the grits are soft stirring constantly, adding more stock if needed, about 10 minutes. Remove from the heat and stir in the mushrooms, mascarpone, cotija, butter and season with salt and pepper to taste.

Serrano Chile Sauce
2 tablespoons plus ½ cup canola oil
1 small white onion, coarsely chopped
10 roasted serrano chiles, peeled, seeded and chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1 tablespoon white wine vinegar
1-1/2 cups water
1 cup raw spinach
Salt and freshly ground black pepper
1 tablespoon honey
1/2 cup heavy cream
Chopped cilantro, for garnish

1.Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onion and serrano chiles and cook until soft. Add the garlic and cook for 1 minute. Add the wine and vinegar and cook until reduced by half. Add the water and cook until reduced by half.
2. Transfer the mixture to a blender, add the spinach and blend until coarsely chopped. With the motor running, slowly add the oil and blend until smooth, season with salt, pepper and honey. Transfer the mixture to a bowl and whisk in the heavy cream.
3. Spoon some of the grits into a shallow bowl, top with a poached eggs, drizzle with some of the serrano chile sauce and sprinkle with cotija and cilantro.

For more recipes, go to Page 2.

-Colored alad with Poached Eggs and & Bacon-Balsamic-Mustard Vinaigrette

Serves: 4

1/2 pound slab bacon, diced
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh chives
Salt and freshly ground black pepper
8 ounces Tri-Colore salad mix
4 poached eggs (recipe above)

1. Heat a medium sauté pan over medium heat. Add the bacon and cook until slightly crisp and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
2. Add the vinegar, mustard and chives to the bacon fat in the pan and whisk until combined; season with salt and pepper.
3. Place the greens in a large bowl, add half of the vinaigrette and toss to combine. Divide the greens among 4 large plates and top each with a poached egg. Garnish with some of the crisp bacon and drizzle with more of the vinaigrette.

Steak & Scrambled Eggs with Black Beans and Tostones

Black Beans
2 cans black beans, drained, rinsed and drained again
1 small red onion, quartered
2 whole cloves garlic
1 cup water
1 teaspoon ground cumin
Few dashes hot sauce
Salt and freshly ground black pepper

Combine the beans, onion, garlic, water, cumin and hot sauce in a small saucepan and bring to a simmer. Cook for 15 minutes, season with salt and pepper. Remove the pieces of onion and garlic and discard.

Filet Mignon
4 filet mignon (1-1/2 inches each)
Canola oil
Salt and freshly ground black pepper

Heat a grill pan or sauté pan over high heat until smoking. Brush the filets with oil on both sides and season with salt and pepper. Place the filets in the pan and cook until golden brown and slightly charred, about 4 minutes. Turn over and continue cooking for 3 to 4 minutes for medium-rare doneness. Remove to a plate and let rest 5 minutes before serving.

Scrambled Eggs
4 tablespoons unsalted butter
8 extra large eggs
Salt and freshly ground black pepper
¼ cup thinly sliced green onions

1. Melt the butter in a large nonstick sauté pan over medium heat.
2. Crack the eggs into a large bowl and whisk until combined. Pour the eggs into the pan and cook, stirring constantly with a wooden spoon, until soft curds form. Season with salt and pepper and fold in the green onions.