Yes, a miracle is happening before your eyes as you read this. I am writing a column about eggs this week. Some of you know I have been an egg hater for 60 years, but I also know that I am in the minority in that thinking. So here are recipes for all you egg lovers out there. These are all tried and true recipes, just not by me.
Deviled Egg Pasta Salad
12 oz uncooked elbow macaroni (about 3 cups) 8 large hard-cooked eggs 1-1/2 cups mayonnaise 2 tbsp Dijon mustard 6 whole baby dill pickles (2 oz), chopped, plus 1 tbsp liquid from jar 1-1/2 tsp kosher salt, plus more for cooking water 1-1/2 tsp garlic powder 1/2 tsp paprika, plus more for garnish 3/4 cup chopped red onion (from 1 small onion) 1/2 cup sliced celery (from 3 medium stalks) 1 tbsp thinly sliced chives Bring a large pot of salted water to a boil over high. Add macaroni and cook until just al dente according to package instructions, about 7 minutes. Drain and rinse well under cold water until cool to the touch. Set aside in colander.
Meanwhile, halve eggs lengthwise, and remove yolks from 8 of the halved eggs. Transfer 8 egg yolks to a large bowl and chop.
Roughly chop remaining egg halves and whites, and place in another medium bowl; set aside.
Add mayonnaise, mustard, pickle liquid, salt, garlic powder, and paprika to large bowl with egg yolks. Whisk vigorously until almost smooth (some lumps of yolk are okay).
Transfer to a large bowl; top evenly with chives, and garnish with additional paprika. Chill and serve.
—kwc— Except for the eggs, this sounds great to me. The baked eggs are supposed to come out tender, velvety and buttery.
Baked Eggs with Mushrooms and Gruyere
1 tbsp butter 8 oz mushrooms, any variety you like, sliced 1 clove garlic, minced 1/2 tsp thyme Salt and pepper 4 large eggs 1/3 cup shredded Gruyere 2 tbsp heavy cream Preheat oven to 400. Melt the butter in a medium sauté pan over medium high heat. When the butter is foaming, add the mushrooms and sprinkle them generously with salt and pepper. Cook until tender, about 7 minutes, stirring occasionally. Stir in the garlic and the thyme in the last 2 minutes of cooking.
Grease an 8X8” or other smallish baking dish. Scrape the mushrooms into the baking dish.
Crack the eggs over the mushrooms and sprinkle them with salt and pepper. Sprinkle the cheese over the eggs, then drizzle the cream over the top. Bake in the oven until the whites are set and the yolks are velvety and just barely runny, about 10-12 minutes. Serve warm.
—kwc— Breakfast casseroles I can sometimes eat if they have enough other ingredients in them and usually when the eggs are whisked up with milk or cream. Not sure about this one, but if you love eggs you’ll like this one.
Breakfast Casserole
2 pounds pork sausage 12 eggs 1 cup sour cream 1/4 cup milk 1 tsp kosher salt 1/2 tsp ground black pepper 4 green onions 1/2 green bell pepper, diced 1/2 red bell pepper, diced 2 cups shredded cheddar cheese
Preheat oven to 350. Spray a 9x13” pan with cooking spray.
Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.
Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2-3 minutes. Add to the bowl with the eggs and stir everything to combine.
Pour mixture into greased 9x13 pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.
Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave.
- Log in or Subscribe to post comments.