Fluffy Eggs, by Cheryl

I could eat eggs every day. Usually I have them over easy, but I've been making some omelets as well. However, I really like it when a nice brunch place has them really light and fluffy. They're so good and I always wanted to try them that way. I found an easy recipe that was very good! I would definitely make them again and maybe add some extra spices to them. I'm trying them again tomorrow! Yum!

Ingredients: 

2 eggs (I added one more egg white to the mix)

1/4 cup shredded cheese

2 tbsp butter

salt and pepper to taste

Directions: 

1) Crack the eggs in a small bowl and whisk vigorously for one minute.

2) Melt the butter in a pan on low heat. Wait until it begins to foam. 

3) Remove the pan from the heat and add the eggs.

4) Whisk the top of the eggs vigorously again, careful not to scrape the bottom. 

5) Return the pan to the heat. Continue to whisk the eggs until the top is foamy. Sprinkle the cheese on top and whisk to incorporate. 

6) Let the bottom of the eggs set for 5-7 seconds. Run a silicone spatula from the edge of the pan into the middle. Tilt the pan so that the uncooked eggs can slide onto the surface area that you just created with the spatula. 

7) Continue to slide the cooked eggs into the middle with the spatula and rotate to allow uncooked eggs to hit the surface pan. 

8) After about 30 seconds or so, the eggs will be mostly set. Remove them from the heat. The heat from the pan will finish cooking them. 

9) Season with salt and pepper. 

Cinnamon Cardamom Apple Pecan Oats, by Diane

I whipped this up randomly this cold chilly morning with some leftover cardamom spice I got in Sweden, and oh my gosh was this so good and warming! Yum! I love adding manuka for extra immune support during winter, and anti inflammatory spices are helpful too like cinnamon and ginger!

Ingredients:

1/2 apple, cubed small

1/2 cup quick oats

1 cup water

Dash salt

1 tbsp manuka honey

Spices: baking spice, cinnamon, ginger, cardamom

Chopped pecans

Directions:

Mix all ingredients except pecans well and microwave for 2 minutes or until water is evaporated. Stir in pecans and enjoy!

Healthy Roasted Veggie and Egg Breakfast, by Diane

 

While at the beach visiting a friend, I made breakfast using a few leftovers from the fridge. This turned out to be a serious hit, and I've been having it for lunches all week- Yum!

Ingredients (makes 3 servings):

2 zucchini, sliced into 1/4 rounds

1 yellow and 1 red bell pepper, sliced

1 small container portobello mushrooms, sliced (I used baby bellas and removed the stem)

10 or so brussels sprouts, halved and stem removed

6 eggs, cooked over medium

1 cup fresh tomato sauce, or eggplant pepper spread from TJ's

12 fresh baby mozzarella balls

Directions:

1. Roast the veggies with salt and EVOO until browned. Set aside in a bowl with the mozzarella balls, letting them melt into the veggies.

2. Cook eggs until yolks are just set, sprinkling with salt and pepper.

3. Combine eggs, veggies and cheese with sauce and enjoy.

Slovakian Lečo, by Diane

I had the most amazing brunch while I was in Bratislava, and I decided to try and recreate it at home. It reminded me of shakshuka but tasted way better for me. As usual, it was much better in Slovakia because the veggies were smaller and more blended and there was more of a sauce to it, but I think I have a way to make it even better at home now! Overall this is a really good and easy dish to make, and I'll post the recipe along with some adjustments for next time (add tomato sauce and smaller dice of veggies). Classically this is served with good crusty bread.

Ingredients:

1 tbsp oil

1/2 cup diced white onion

1 cup diced peppers (I used one yellow, red, and orange)

1 cup tomatoes (I used a 15oz can diced tomatoes)

1 Polish kielbasa, sliced (I charred these for more flavor)

Hungarian paprika, salt and pepper to taste

8 eggs (recipe calls for 6 but I wanted more protein), beaten

Directions:

1. Heat oil in a large saucepan over medium high, add in veggies and cook until translucent. 

2. Add in seasonings and sausage, cook for one minute and mix in eggs stirring constantly until cooked in. (I would add in tomato sauce before the eggs, cooking until flavors combine, and then mix in eggs.)

Mexican Egg Bake, by Diane

 

I got inspired to create this recipe after trying unsuccessfully to remember my last egg bake recipe and failing- but the silver lining is that this creative take on a Mexican chili and Mexican baked eggs was created! Boy am I glad, because oh my gosh this was so soooooo good! So easy, and so dense in nutrition and protein- this was a winner for sure! The mix of flavors and the slight heat in this was also amazing!

Ingredients:

Cooking spray

12 eggs

Salt

1 bunch cilantro, stems trimmed and rough chopped

1.5 tbsp EVOO

1 white onion, diced

1 poblano pepper

1 lb ground turkey

Taco seasoning (I made my own with chili powder, cumin, garlic powder, salt and pepper), to taste

1 15 oz can fire roasted diced tomatoes

1 small can diced green chiles

1 15 oz can black beans, drained

1 15 oz can sweet yellow corn (I found a mexican version with bell peppers in it and used this)

Directions:

1. Preheat oven to 400. Spray a 9x13 glass baking dish with cooking spray on bottom and sides and set aside.

2. In a large bowl, whisk the eggs and a pinch of salt together. Add in cilantro and stir well, set aside.

3. In a large saucepan, heat EVOO over medium high heat. Add onions and brown.

4. While the onions brown, roast the poblano pepper skin over a flame (I had a gas stove so this was easy) until the skin chars and blisters. When cool, remove the seeds and black skin, and dice and add to the onions.

5. Add the ground turkey and taco seasoning to the pan and crumble with the back of a spoon until the turkey is just cooked. 

6. Take the pan off heat and add tomatoes, chiles, beans, and corn to the pan and mix well. 

7. Pour the turkey mixture into the 9x13 dish, then pour the egg mixture over top and mix until combined evenly.

8. Bake for 50 min or until eggs are set and a knife comes out clean.

Sausage Egg Bake, by Diane

I created this recipe four times now, because I lost it before I could post it three times in a row. :/ At any rate, that should convince you of how good it is! These are high protein packed lunches for me, but could easily be any dinner or a snack. I actually like them both cold and hot leftover! Super easy to throw together and really satisfying. I sneak a whole bag of spinach in here too for nutrients too! I omit the cheese bc I don't eat a ton of dairy but it would be killer here!

Ingredients:

12 eggs

Seasoning (I like Tony Chachere's creole seasoning with chili powder and paprika and garlic here, but salt/pepper and any other blend you like is ok!)

1 jar mild salsa (I love Chi Chi's restaurant style!)

12 links uncooked turkey breakfast sausage, casing removed and cut into small pieces

1 medium bag raw spinach

1/2 red onion, diced

cooking spray

Directions:

1. Preheat oven to 400. 

2. In a large bowl, whisk the eggs together with the seasoning. Add in the jar of salsa and whisk again. Set aside.

3. In another large bowl, wilt the spinach in the microwave for about 30 seconds. This makes it easier to mix into the eggs I have found from trial and error!

4. In a 9x13 glass baking dish, spray with cooking spray on bottom and sides and add in onion, spinach, and sausage and mix well.

5. Pour the egg mixture over top and mix well to combine. 

6. Bake for one hour or until a knife comes out clean.

Lemon Almond Flour Pancakes, by Cheryl

It's January.. and you know what that means for me! Whole 30 time! We had a very rough December with a ton of food to go with it so we needed a reset. I also simply needed a different breakfast that didn't include eggs or meat. I love eggs and bacon for breakfast, but I was starting to feel my arteries clog in real time lol. 

These were good. I might make them again. They didn't stick very well so it was hard to flip them. And I desperately needed something sweet to dip them in, but I loaded up on berries with each bite and that was sufficient. The lemon was a nice touch and I wish I had poppy seeds to mix in there. I also had them the next morning with.. eggs! I used the runny parts of the egg as my little sauce, topped with some avocado. These were a solid breakfast, and very filling! Yum!

Ingredients (modified recipe from here)

2 cups almond flour

3/4 cup coconut milk

1 tbsp vanilla extract

2 tbsp lemon juice

2 tbsp ghee

1.25 tsp baking soda

1/2 tsp salt

2 large eggs

Directions:

1) Melt the ghee in a small pan. Add the lemon juice and mix. 

2) Whisk together the flour, salt, and baking soda. Make a well in the center and add the eggs and coconut milk. Whisk until halfway combined and then whisk in the lemon butter.

3) Heat a pan with ghee. Drop in 1/4-1/2 cup of the batter and cook on each side for 2-3 minutes. 

4) Remove the pancakes and top with fruit! 

PB&J Smoothie, by Diane

 

I ran out of greens for my typical morning smoothie at the same time that this recipe popped up on my instagram from @thefeedfeed- kismet! This was a little more time to make since I had to make 2 batches, but it was really good! My only advice would be to use as little liquid as possible because both batches were a little thinner than I would like. I also added a little stevia to the berry portion because it was too tart for me. I loved it though and would definitely make it again!

Ingredients:

1 whole frozen banana

1 cup milk of choice (I used almond coconut- start at 1/2 cup and go up as needed to blend)

2 dates

1/4 tsp cinnamon

2 tbsp nut butter (I used almond)

4 tbsp oats

protein powder of choice (I used collagen)

2 cups frozen berries

1/2 lemon, juiced (I might skip this next time since it was tart)

1 cup water (again I would start at 1/2 cup and go up as needed to blend)

Directions:

1. Blend the banana through protein powder in one batch until smooth and creamy. Pour into a large glass and set aside.

2. Blend the remaining ingredients berries through water until smooth.

3. Using a large glass or mason jar, start by pouring 1/3 of the berry mixture in, then 1/2 the pb mixture, then alternate until it's all in. You can swirl it a bit if you need. I actually really liked drinking it unblended because it was nice to get both tastes in just like a real PB&J! 

Tomato Egg, by Diane

 

This recipe comes from my new favorite instagram chef, Kristina Cho. She describes it as Chinese comfort food that every house makes differently, and this is her family recipe. I really was intrigued, and decided to make it for dinner one night. It was really unique and very comforting, and easy to make! My only complaint was that the ginger flavor was far too strong, and I used much less than the recipe called for. I also had some colorful cherry tomatoes on hand so used those, but definitely did not use the same amount of tomatoes as her, so next time would try it with the roma tomatoes instead as hers came out much more tomato looking. 

Ingredients:

2 tbsp olive oil

1 inch knob ginger, cut into matchsticks

4 cups roma tomatoes (about 5), rough chopped

1/2 tsp salt

1/2 tsp white pepper

1/2 tsp red chili flakes

1 tsp sesame oil

1.5 tbsp oyster sauce

1/2 cup water

2 tbsp cornstarch 

2 eggs, whisked

1/3 cup green onions

Directions:

1. Heat oil in skillet over medium high heat, add ginger and cook 1-2 min until fragrant. 

2. Add tomatoes through oyster sauce, cook 5-8 min until jammy. 

3. Whisk cornstarch and water into a slurry in a small bowl, stir into the tomato mixture until thickened 2-3 min and reduce heat to simmer.

4. Drizzle the eggs over the mixture and don't stir until just set about 2 min. 

5. Gently stir in most of the green onions, leaving some for garnish. Don't stir too much!

6. Serve with steamed rice and top with remaining green onions.

Baked Eggs, by Cheryl

I'm sick of peeling hard boiled eggs. Day 23 of Whole 30 is here and I no longer have the time or patience. So I decided to bake them in a muffin tin. Easy peasy and tastes the same! And you can adjust the time based on if you want runny or hard yolks. I chose hard yolks since it's easier to eat on the go. Quick, healthy, and easy! Yum!

Ingredients:

12 eggs

avocado or coconut oil spray

salt, pepper, or any other spices you want to add on

Directions: 

1) Preheat the oven to 350.

2) Crack each egg into its own muffin tin with silicone holder. 

3) Bake for 20 minutes for hard yolks.

4) Sprinkle with what ever you want! In addition to salt I used Herbes de Provence.

Sweet Potato Hash, by Cheryl

Easy, basic, and healthy! This breakfast (or lunch or dinner!) hash complimented my sunny side up eggs and bacon! Whole 30 approved. Yum!

Ingredients:

1 sweet potato, scrubbed and chopped

1/2 onion, chopped

1/2 yellow, red, or orange bell pepper

ghee

Directions:

1) Add ghee into a medium skillet. When melted add onions and peppers and cook until translucent. Some brown bits are good too! Set aside. 

2) Add more ghee and add the sweet potatoes. Stir to coat. Cover and cook about ten minutes, stirring occasionally. Add the onions and peppers back in and stir. Enjoy with eggs and bacon or sausage! 

Mexican Breakfast Casserole, by Cheryl

I was craving a Mexican breakfast burrito. So since I'm doing Whole 30 I decided to try to replicate the taste in a casserole! This was soooo good! I will say that I felt it was a just a tad dry, especially when you get to the potato part, but I added hot sauce, tomatoes, and avocados and it elevated the dish exponentially! This is a solid whole 30 meal that I can rely on. Delicious, filling, and healthy! Yum!

Ingredients:

1 bag frozen shredded potatoes (or grate your own. Sweet potatoes ok)

1 lb ground beef

Compliant taco seasoning (or make your own!)

9-10 eggs, beaten

1 bell pepper, chopped

1 onion, chopped

A couple handfuls of spinach, chopped

3 green onions, chopped

Avocado oil 

Optional toppings: tomatoes, avocados, hot sauce, etc. 

Directions:

1) Cook shredded potatoes until cooked through. Set aside. 

2) Cook ground beef until cooked through. Add the spices and about 1/4 cup of water. Mix until the beef is covered. Set aside. 

3) Add a couple of tbsp of oil and cook the pepper and onion until softened. Add the spinach and cook until wilted. 

4) Oil a 9x9 pan or cast iron skillet. Layer the potatoes on the bottom, followed by the ground beef, and then the peppers, onions, and spinach. 

5) Pour the eggs over the top and coat evenly. Top with green onions. 

6) Bake for 45 minutes. When done top with avocados, tomatoes, hot sauce, etc. 

Ham, Sweet Potato and Egg Bake, by Diane

I found this recipe from @pennysprimal on Instagram, and it seemed like a quick and easy way to have a few protein packed brunches this week. I literally chopped and tossed everything together, this was so quick to whip up!


Ingredients:

10 eggs (I had to use 12 to cover ingredients)
2 cups spinach
1 small pack grape tomatoes, cut in half lengthwise
2 small ham steaks, cubed
1/2 red onion, diced
1 large sweet potato, peeled
Salt and pepper


Directions:

1. Preheat oven to 350 and grease a 9x13 casserole dish.

2. Precook the sweet potato by piercing it with a fork and microwaving it for 3 minutes.

3. While the sweet potato cooks, assemble the veggies in the pan. Chop the sweet potato and add it to the pan.

4. Whisk together eggs and salt and pepper, and pour over the veggies.

5. Bake for 45-50 min until eggs are set.

Nutella Stuffed French Toast, by Cheryl

I need a better picture! I'll replace with another one when I make it again!

For Mother's Day this year Jon had made me one of my favorite breakfasts, biscuits and gravy! So this Father's Day I decided to make him a sweet breakfast since that's what he usually gravitates to. While he's more of the baker in the family and made the biscuits from scratch, I was looking for a more quick and easy approach to this meal. It's sooo easy to make and very good! Julia has requested this for breakfast several times over the last couple of days and Jon loved it as well so this will probably become a treat for breakfast on the weekends. You can also put slices of bananas or strawberries inside the sandwich as well, which is what I did for Jon's. Not a bad way to start the day. Yum!

Ingredients, (recipe from here):

1-2 tbsp chocolate hazelnut spread
2 slices cinnamon raisin bread
1/8 cup milk
1 egg
1/8 tsp vanilla extract
butter or cooking spray
powdered sugar, optional

Directions:

1) Spread some chocolate hazelnut spread onto both slices of bread (recipe calls for spread on one slice). Put the two slices together to make a sandwich.

2) Beat milk, egg, and extract together in a shallow bowl until smooth. Soak the sandwich in the bowl until bread is moistened, about 20 seconds each side.

3) Melt some butter in a pan over medium heat.

4) Cook sandwich in pan until browned, about 2 minutes first side, one minute second side. Dust with powdered sugar.

Belgian Waffles, by Cheryl

On March 25 it was National Waffle Day. How do I know this? Well, my kindergartener's principal sends a lovely one minute video message to all of the students everyday and he has a different day for every date! It's pretty informative actually, haha. Anyway, I didn't have the energy to cook waffles right then and there, but we made them the next morning with this recipe. They were so fluffy and different than other waffle recipes I've tried before. I had to beat the egg whites until they fluffed up into stiff peaks and the fold it into the batter.. I think this really made the difference! I'll be making them again. Yum!

Ingredients:

2.25 cups all purpose flour
1 tbsp baking powder
3 tbsp sugar
1/2 tsp salt
1 tsp cinnamon
2 large eggs, separated
1/2 cup vegetable oil
2 cups milk
1 tsp vanilla extract

Directions:

1) In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.

2) In a medium bowl beat the egg whites until they form stiff peaks. Set aside.

3) In another bowl mix the egg yolks, vegetable oil, milk, and vanilla extract.

4) Add the egg yolk mixture to the dry ingredients and mix well.

5) Fold in the egg whites.

6) Heat up your waffle iron and spray it with oil.

7) Pour the batter into the waffle iron (I used half a cup) and cook according to its directions.

8) Serve immediately with optional toppings such as butter, whipped cream, fruit, etc.

Whole30 Pumpkin Carrot Cake Muffins, by Diane

During this time of insanity thus known as corona quarantine, I knew immediately I needed to switch my diet to a Whole30 lest I eat everything in the house (aka the 'quarantine 15'). But since this is a crazy week I wanted something a little sweet to have as a snack or quick breakfast. These are SO FREAKIN GOOD and I will continue to make my little 'quarantine muffins' for the whole duration of this mess and then some!! They are also so nutritious and packed with good ingredients.

The recipe was originally inspired by this article, but I found that the texture and flavors were way off. So I improvised and came out with this version, which I am posting below. I added in raisins for extra sweetness and decreased the original amount of sweetener, added shredded unsweetened coconut to mimic carrot cake, and added more pumpkin pie spices (the original called for just Chinese five spice powder which was too savory). These are best stored in the fridge for the week, but they also freeze well according to the original recipe (I wouldn't know as I have eaten them all by the end of the week!).

Do yourself a favor and make these stat- they are well worth the trip outside!!!

Ingredients:

3 eggs at room temperature
4 medium carrots, peeled
1.5 cups almond flour
1/2 tsp Chinese five spice powder (if you don't have this on hand you can increase some of the spices below)
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1 tsp cinnamon
1 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp sea salt
3/4 cup canned pumpkin
1/4 cup date syrup (or other sweetener if you aren't doing whole30) (the original recipe called for 1/2 cup but I think 1/4 is sweet enough)
2 tbsp. almond butter
1 tsp melted coconut oil
2 small boxes (around 4 tbsp.) of dark raisins
2 tbsp. shredded unsweetened coconut
Garnish with slivered almonds and toasted pumpkin seeds


Directions:

1. Preheat oven to 350 and line a muffin tin. I have found that foil liners sprayed with cooking spray work amazing for nonstick perfect muffins!

2. Sift together all dry ingredients (almond flour, five spice powder, nutmeg, allspice, cloves, cinnamon, baking soda, tartar, and salt) until mixed finely. Don't skip this step as almond flour tends to form clumps.

3. Grate the carrots (or use a food processor) until ground small, then strain in a thick layer of papertowels or cheesecloth.

4. In a separate bowl, combine pumpkin, eggs, date syrup, almond butter, and coconut oil until smooth. Combine the wet ingredients with the dry ingredients and mix well.

5. Add in carrots, raisins, and coconut and mix well.

6. Spoon the mixture into the muffin tins, you should have enough for all 12 filled to the top. Garnish with almonds and pumpkin seeds, making sure to press them lightly into the muffins so they bake in.

7. Bake for 30 minutes, turning the tray 180 degrees halfway through cooking.

8. Remove and let sit for 1-2 minutes, then place the muffins in their liners on a baking rack to cool.

Blueberry Banana Açaí Bowl, by Diane

This has been my go to breakfast even though it’s winter for the past few weeks. I love smoothie bowls, but the place on my block has added sweeteners and granola, etc., and so I had to get creative while on Whole30. Its super easy to throw together and I always decorate it a bit to make it a little more special. This is the best version I’ve made all month, so I decided to post it!


Ingredients:

1/2 frozen banana
1/3 frozen zucchini
2 tbsp Sunfoods Açaí Maqui Bowl Mix (I’ve also subbed frozen açaí kale mix from Whole Foods!)
Small handful frozen blueberries
1 tbsp cacao powder
2 tbsp collagen
1/4 cup almond milk (can add more based on consistency)
Toppings: chia seeds, hemp seeds, cacao nibs, shredded dehydrated coconut, pepitas, almond butter


Directions:

Whip all ingredients except toppings in a blender, adding more milk if needed. Top and enjoy!

"Breakfast Friends" (French Toast), by Cheryl

Back when I did my little MLM stint as a Barefoot Books ambassador, I purchased a large deck of healthy and easy kid recipes that the kids can help with. That was five years ago and we finally dove into them the other day. Julia chose about 20 recipes she wants to make, and so for day 1 of winter break by myself with both kids all day we tackled one of these recipes this morning. So basically, this is French toast, lol. But I'm posting it because it included things in the mix that I don't usually put in my French toast. I usually just use eggs, milk, and cinnamon. Maybe some brown sugar if I'm feeling it that day. This mix includes yogurt and honey and I think it really gave it a slightly different flavor which I thought was great! Yum!

Ingredients:

4 slices of thick whole-grain bread
2 eggs
3 tbsp plain yogurt
2 tsp honey
1/3 tsp cinnamon
2 tbsp butter
Toppings

Directions:

1) Use cookie cutters to stamp out some shapes from the bread.

2) Crack eggs into a mixing bowl. Beat the eggs.

3) Add the yogurt and beat again.

4) Beat in the honey and cinnamon.

5) Dip the shapes, one at a time, into the egg mixture. Thoroughly coat the pieces.

6) Heat butter in a frying pan and when it is hot, add some bread shapes. Cook each one for 1-2 minutes and then flip onto the other side and cook for another 1-2 minutes. Use toppings for eyes or designs as desired.

Pumpkin Apple Breakfast Bake, by Cheryl

We have So. Many. Apples. Usually I'd make some apple pie, but because of Whole 30 that wasn't happening right now. This came together on a whim this morning and was excellent with a side of bacon (or even with the bacon sprinkled on top). We also had some for a snack and it was super satisfying. Yum!

Ingredients (from here):

1 cup pumpkin puree
3 large eggs
2/3 cup full fate coconut milk
1 large ripe banana
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt
1 large apple peeled and diced (I used 2)
1/2 cup chopped pecans (I used walnuts)

Directions:

1) Preheat the oven to 350. Grease an 8x8 square dish with oil or spray

2) Combine pumpkin, banana (mashed), eggs, coconut milk, and spices in a large bowl. Mix until it is well combined.

3) In a separate bow, sprinkle some cinnamon on the diced apples and coat them. Mix them into the wet ingredients. Pour everything into a square pan.

4) Sprinkle the nuts on top and place the whole pan into the oven.

5) Bake for 35-40 minutes until firm and golden at the top.

6) Let sit for at least 10 minutes. Serve warm, cold, or at room temp.

Breakfast Casserole, by Diane

This recipe is from @realsimplegood on Instagram, and it was SO easy to make and lasted all week. I would eat this for breakfast, lunch or dinner! I love how you can customize the veggies and meats easily too. One note, I put the recommended salt amount in here but it was WAY too salty because the sausage was so flavorful, so next time I'd put less (reflected below). The original recipe used bacon as well, but I didn't use it.

Ingredients:

1 lb. sausage (I used sweet Italian)
1 large yellow onion
1 medium zucchini
2 large carrots
3 cloves garlic
12 eggs
1/2 tsp salt and pepper
2 tbsp ground sage (I subbed poultry seasoning bc I didn't have this alone)
1 tbsp. Italian seasoning

Directions:

1. In a large pan, brown the sausage and crumble.

2. While the sausage cooks, place onion through garlic in a food processor until rough chopped.

3. Add the veggies to the pan with sausage and cook 4 minutes until the veggies soften.

4. Preheat oven to 375 and spray a large 9x13 baking dish.

5. Drain the sausage mixture and add to the bottom of the baking dish.

6. In a large bowl, whisk eggs and seasoning together and pour over sausage mixture. Mix well.

7. Bake for 30 min or until eggs are set in the center.