Posts Tagged ‘eggs’

Old-Fashioned Egg Salad

Old-Fashioned Egg Salad

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery

In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings.

Recipe found here: Old-Fashioned Egg Salad

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Deviled Eggs with Bacon

12 hard-cooked eggs
1/3 cup mayonnaise
3 bacon strips, cooked and crumbled
3 tablespoons finely chopped red onion
3 tablespoons sweet pickle relish
1/4 teaspoon smoked paprika

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, bacon, onion and relish; mix well. Stuff into egg whites. Refrigerate until serving. Sprinkle with paprika. Yield: 2 dozen.

Recipe found here: Deviled Eggs with Bacon

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Rainbow Quiche

Rainbow Quiche

Pastry for single-crust pie (9 inches)
1-1/2 cups chopped fresh broccoli florets
1 small onion, finely chopped
1 cup sliced fresh mushrooms
1 each small green, sweet red and orange peppers, finely chopped
2 tablespoons butter
1 cup chopped fresh spinach
1 cup (4 ounces) shredded Mexican cheese blend
6 Eggland’s Best® Eggland’s Best Eggs, lightly beaten
1-3/4 cups 2% milk
1/2 teaspoon salt

Preheat oven to 350°. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a large skillet, saute broccoli, onion, mushrooms and peppers in butter until tender. Stir in spinach. Spoon into prepared crust; sprinkle with cheese. In a large bowl, whisk eggs, milk and salt; pour over cheese.

Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Yield: 8 servings.

Editor’s Note: You may also use this recipe to fill two frozen 9-in. deep-dish pie shells. Bake the quiches for 40-45 minutes. Each yields six servings.

Recipe found here: Rainbow Quiche

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Southwestern Eggs Benedict

Southwestern Eggs Benedict

4 medium red potatoes, cubed
3 tablespoons water
1 small sweet red pepper, sliced
1/2 cup sliced sweet onion
2 teaspoons olive oil
4 turkey bacon strips, chopped and cooked
1/4 teaspoon salt
1/4 teaspoon pepper

1-1/2 teaspoons butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup fat-free milk
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese
1 tablespoon chopped green chilies

1 tablespoon white vinegar
4 Eggland’s Best Eggs
Chopped plum tomatoes and minced fresh cilantro, optional

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned.

In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted.

Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.

Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. Divide potato mixture among four plates. Using a slotted spoon, lift eggs out of water and place on potato mixture. Top with sauce; sprinkle with tomatoes and cilantro if desired. Yield: 4 servings.

Recipe found here: Southwestern Eggs Benedict

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Eggs Benedict Casserole

Eggs Benedict Casserole

12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika

4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Place half of the Canadian bacon in a greased 3-qt. or 13×9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Recipe found here: Eggs Benedict Casserole

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Welsh Rarebit Sauce with Egg and Tomato

Welsh Rarebit Sauce with Egg and Tomato

Welsh rarebit sauce (recipe at link)
Butter 1 Ounce
Cheddar Cheese 8 Ounce, grated
Milk 2 Tablespoon
Toast slices 4
8 thick slices tomato
Eggs 4 , boiled
Parsley sprig
Salt To Taste
Pepper To Taste

Prepare the Welsh rarebit sauce: melt the butter.

Add the grated cheese and the milk.

Stir over low heat until the cheese melts.

Season and adjust consistency with a little extra milk if necessary.

Lay the required number of trimmed toast slices in a shallow fireproof dish and put 2 tomato slices on each piece.

Heat through in a moderate oven (375°F – Gas Mark 4) or under the grill for a few minutes.

Cut the shelled hard-boiled eggs across in half, while still hot and lay one half on each tomato slice.

Pour over the Welsh rarebit sauce.

Garnish with a sprig of parsley.

NOTE Eggs can also be fried instead of hard boiled.

Recipe found here: Welsh Rarebit Sauce with Egg and Tomato

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Breakfast Eggs in Foil Bowls

Breakfast Eggs in Foil Bowls

6 eggs
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped green pepper
4 brown-and-serve sausage links, chopped
4 Wright® Brand Bacon strips, cooked and crumbled
2 green onions, chopped

Prepare grill for indirect medium heat.

In a small bowl, whisk the first five ingredients. Pour into three 4-1/2-in. disposable foil tart pans coated with cooking spray. Sprinkle with cheese, green pepper, sausage, bacon and onions.

Cover each pan with foil. Grill, covered, for 20-22 minutes or until eggs are completely set. Yield: 3 servings.

Recipe found here: Breakfast Eggs in Foil Bowls

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