by: Wes Thorton
Part of the reason that eggs are so incredible and edible is because of how versatile they are. They can easily be added to a number of recipes that are delicious at any time of the day.
The EZ Cracker Egg Separator makes preparation of any of these dishes even easier. It perfectly cracks eggs every time without making a mess or getting eggshell in your meal.
Try out one of these delicious egg recipes at your next dinner party, picnic, or holiday get together.
This recipe is a fun take on devilled eggs. Simply adding a little bit of store-bought barbecue sauce gives these eggs a deep southern bite.
12 hard-boiled eggs
1/3 cup mayonnaise
2 tablespoons bbq sauce
2 tablespoons sweet relish
½ tsp salt
¼ tsp black pepper
pinch cayenne pepper
parsley for garnish
Peel the eggs and halve them lengthwise. Carefully remove the yolks and set them aside in a large bowl. Place the whites on a separate plate.
Mash up the yolks and add the mayonnaise, bbq sauce, relish, salt, black and red pepper. Stir this up as well as you can. If you have a mixer, feel free to use it. The better you combine the ingredients the tastier and fluffier the filling will be.
Now you simply spoon the yolk mixture back into the whites and garnish with a little parsley. This is a great recipe for a fun summertime barbecue.
This is a surprisingly easy to make dish. It is great for brunch, as an appetizer, or combined with a fresh salad for supper. You can even lighten it up by using egg whites and low-fat cheese.
4 beaten eggs
½ cup chopped broccoli
1 red bell pepper, chopped
3 cloves garlic
1/3 cup skim milk
¼ cup unbleached all-purpose flour
2 cups shredded cheddar cheese
1 cup creamy cottage cheese
oil for cooking
1 cup spaghetti sauce or salsa
Start by heating up a small amount of olive oil in a pan. Brown the garlic and then add the chopped pepper and broccoli. You don’t have to cook this too long. Maybe 3 minutes on high. Just to soften them up a little bit so they aren’t too hard after baking.
Now get a large bowl and beat together the eggs, milk, flour, and baking powder. When it is well-combined stir in the cheddar and cottage cheese with the garlic/pepper/broccoli mixture.
Grease up a 9-inch pie plate and pour the whole mixture in there. Bake, uncovered at 375 degrees for about 30 minutes, until it is a nice golden brown. Check it periodically after 20 minutes or so by putting a knife in the middle. When it comes out clean, you are all set.
When you are ready to serve just cut the mixture into wedges. It is best to top it with a homemade or organic spaghetti sauce or salsa.
Sun-dried Tomato and Basil Egg Salad
Egg salad is great because it is so easy to come up with exciting variations. This recipe calls for sun-dried tomato and basil, but feel free to get creative and try your own version!
3 peeled hard-boiled eggs
¼ cup mayonnaise
¼ cup sour cream
1 tsp mustard
¼ cup chopped fresh basil
¼ cup chopped sun-dried tomato
¼ tsp paprika
salt and pepper to taste
If you have a food processor you can mix everything up in that. If not, just get a large bowl and mash everything together as best you can. This particular recipe is great as an open-faced sandwich, with a little bit of parmesan or mozzarella cheese melted on top.
Egg and Vegetable Ragout
This is an easy and delicious dinner. It is best served over your favorite toasted bread, preferably something fresh from the bakery.
1 ½ cup snap peas, string and tip removed
1 cup chopped zucchini
4 green onions, chopped
4 tsp butter
2 tablespoons flour
1 ¼ cup milk
2 tsp grated Parmesan
1 tsp mustard of your choice
4 hard-boiled eggs, chopped
4 slices bread of your choice
Start by cooking the peas and zucchini in a little bit of boiling salt water for about 3 minutes. Drain.
For the sauce, cook the green onions in hot margarine until they are tender. Stir in the flour and then pour in the milk. Cook while stirring until it thickens up and becomes bubbly. Now add the Parmesan, mustard, and cooked vegetables. Cook for another minute or so and then carefully stir in the eggs. Serve over the bread of your choice.
Mexican Baked Eggs
This is another easy recipe that is great at any time of the day!
2 tablespoons butter
6 tablespoons milk
¾ tsp salt
½ tsp pepper
1 tsp cumin
2/3 cup sharp cheddar or other shredded Mexican cheese blend
4 ounce can green chilies, chopped
Heat oven to 350 degrees. Allow butter to melt in an 8” square pan in the oven. Take it out (don’t forget oven mitts!) and shake it to distribute the butter.
In a separate bowl beat the eggs with the milk, cumin, salt and pepper. Pour them over the butter in the pan and bake 10 minutes or so. Sprinkle the cheese and chilies on top and use a spatula to break up the mixture. Continue baking, breaking up the mixture now and again until the eggs set. Top with salsa and serve!
Enjoy these recipes and get out there and start creating new ones of your own!
Scrambled Egg Whites with Mushrooms
Eggs Goldenrod on Toast/halved English Muffin
About The Author
Wes Thorton is a freelance writer who writes about cooking and specific products such as the EZ Cracker.
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