Archive for the ‘Eggs – Chicken’ Category
Avocado Deviled Eggs
These are excellent deviled eggs, great flavor. This recipe assumes you have hard boiled eggs on hand - feel free to prepare those your preferred way. Link to the Shortcut is in the Notes section.
Ingredients
- 6 hard boiled eggs, peeled, Shortcut
- 1 medium avocado, pitted, peeled, roughly chopped
- 2 tablespoons fresh cilantro, chopped, reserve 1 teaspoon for garnish as well
- 1 tablespoon lime juice
- ⅛ teaspoon garlic powder
- pinch cayenne pepper, optional, as desired
- salt and pepper, to taste, as desired
- smoked paprika, for garnish
- red radish, sliced thin, for garnish, optional
Instructions
- Cut the eggs in half lengthwise, remove yolks to a small mixing bowl and place whites on a serving tray. Mash the yolks with a fork.
- To the mixing bowl, add the chopped avocado, cilantro, lime juice, garlic powder, pinch of cayenne if desired. Mix together with a fork. Taste and season with salt and pepper as desired.
- Spoon or pipe the filling into the egg whites, lightly sprinkle with reserved cilantro and smoked paprika. Insert a half slice of radish into the filling for garnish if desired.
- Serve and enjoy.
Notes
Shortcut: Perfect Hard Boiled Chicken Eggs.
Egg Salad III
This is an excellent egg salad, this is a no mustard egg salad and also includes cream cheese. A delicious change to the typical egg salad. This is great on sandwiches or crackers. This recipe assumes you have hard boiled eggs already - feel free to prepare those your preferred way. Link to the Shortcut is in the Notes section.
Ingredients
- 6 hard boiled eggs, peeled, Shortcut
- 85 grams cream cheese, softened, (3 oz)
- 1 tablespoon celery, heaping, diced fine
- 1 teaspoon onion, heaping, diced fine
- ¼ cup mayo
- 1 teaspoon sugar
- ½ teaspoon lemon juice
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- paprika, to taste
Instructions
- Hard boil the eggs your preferred way then peel them.
- To a medium size mixing bowl, add the remaining ingredients except the salt, pepper, and paprika.
- Mix together until fairly smooth. Taste and season with salt, pepper, and paprika, as desired, to taste.
- Chop the eggs and add to the mixing bowl.
- Gently mix the eggs into the cream cheese mixture. Cover and place in the fridge to chill for 1-2 hour before serving.
- Spread salad generously on sliced bread or buns for delicious sandwiches, I like to spread may on the bread first as well. This is also an excellent salad on crackers of your choice. Enjoy.
Notes
Shortcut: Perfect Hard Boiled Chicken Eggs.
Variant: 1. You can use celery seed and onion powder to replace the fresh items, use ¼ teaspoon each.
Spam Pie
This is a twist on a good friend's recipe. This is my creation that uses homemade Spam. You can certainly use canned Spam or even ham. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Pie Dish (9 inch)
- Oven
Ingredients
- 500 grams Spam, cubed, (1 lb if homemade or two 198 g/ 7 oz cans if using store bought), Shortcut
- 1 bell pepper, your choice of color, diced
- 1 onion, diced
- 3-4 spring onions, sliced, white and green parts
- 10 eggs
- ½ cup sour cream, Shortcut
- pasta sauce, as desired, Shortcut
- Mozzarella Cheese, shredded, as desired
- Italian seasoning, as desired, Shortcut
Instructions
- Preheat your oven to 180° C (350° F). Lightly grease a 9 inch pie dish with butter.
- Cube the Spam. I am using homemade Spam.
- Prep the onion, bell pepper, and spring onions. I was out of spring onion so just skipped that.
- In a mixing bowl add the eggs and whisk to mix. Stir in the Spam and veggies.
- Pour the mixture into the prepared baking dish.
- Spoon the sour cream on top, and use butter knife or chopsticks to swirl the sour cream through the egg mixture.
- Bake for 20-30 minutes or until the center is set (when a toothpick comes out clean), remove from the oven.
- Spread the top with pasta sauce as desired, top that with Mozzarella cheese as desired, and sprinkle on some Italian seasoning.
- Place back in the oven until the cheese is melted. Remove from oven and let this rest for about 5 minutes.
- Slice, plate, add another light sprinkling of Italian seasoning as desired. Serve with your choice of toast, biscuits, crescent rolls, or rice. Enjoy.
Notes
Low cost per serving if using homemade Spam, Fair to High cost per serving if using canned Spam.
Shortcuts: Spam, Spam, Spam, Sour Cream, Pizza Sauce, Italian Seasoning.
Variants: 1. Replace the marinara sauce with salsa and replace the Mozzarella cheese with Cheddar cheese and sprinkle with oregano or even taco seasoning - there, you have a Mexican variant, like a Breakfast Burrito without the tortilla. 2. Use plain tomato sauce, oregano, and Cheddar cheese. 3. Use cubed ham in place of Spam.
Sausage Cheddar Breakfast Strata
This sounds like a great tasting dish, and can be tailored different each time you prepare it. Link to the Shortcut is listed in the Notes section.
Equipment
- Baking Pan (7x11 inch)
- Oven
Ingredients
- 250 grams bulk breakfast sausage, (8 oz), Shortcut
- ½ cup red bell pepper, or green, diced
- 6 cups bread cubes, slightly dried
- 2 cups Cheddar cheese, divided, (8 oz / 250 g)
For the Egg Mixture
- 4 eggs
- 1½ cups milk
- ½ cup whipping cream
- ½ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Instructions
- Heat a non stick pan, when hot, add the sausage, breaking it up with your spatula. Cook until almost no pink remains. Get out a 7x11 baking dish and grease with butter.
- Add the bell pepper and continue cooking until no pink remains in the sausage and the bell pepper is starting to soften. Remove from heat, drain any fat, and set aside to cool a little.
- In a mixing bowl, add the Egg Mixture ingredients and whisk together.
- Gently stir in the bread cubes, sausage with the bell pepper and 1 cup of the Cheddar cheese. Let this rest for 5 minutes, then gently toss again until the bread has absorbed the liquid.
- Pour mixture into the prepared baking pan, cover, and place in the fridge for at least 30 minutes or even overnight. This is to allow the bread to fully soak in the liquid.
- When ready to bake, preheat your oven to 180° C (350° F) and take the dish out from the fridge and set on the counter for about 30 minutes.
- Cover the pan with foil and bake for 30 minutes. Uncover and bake another 15-20 minutes or until the strata is set when a knife inserted in the center comes out clean. Remove from the oven and let rest for 10 minutes.
- Slice into squares and serve, enjoy.
Notes
Fair value per serving with the cheese used.
Shortcuts: Breakfast Sausage, Italian Sausage.
Variants: 1. Swap out the sausage for diced ham, Italian sausage, or even bacon. 2. Swap out the Cheddar for Swiss or Gouda. 3. Swap out the dry mustard for equal amount of Dijon mustard.
Tomato Eggs (西红柿炒蛋)
This is a classic Chinese dish normally served at home, key things to keep in mind, you do not want to overcook the eggs and you do not want the tomatoes to watery. On my to make list and soon.
Ingredients
- 4 eggs
- ½ teaspoon salt
- ¼ teaspoon sesame oil
- 1 teaspoon Shaoxing rice wine
- ground white pepper, to taste
- 3 tablespoons cooking oil, divided
- 225 grams fresh tomatos, cut into thin wedges, (8 oz)
- 1 teaspoon sugar
- 2 tablespoons water
- hot cooked rice, for serving
Instructions
- Crack eggs into a bowl and mix with a fork, then add the salt, sesame oil, Shaoxing wine, and ground white pepper as desired, mix well.
- Heat 2 tablespoons of the oil in a skillet or wok, when hot, add the egg mixture, use a spatula to move the eggs around and cook to form lumps, gently breaking up larger into smaller lumps.
- When the eggs are just cooked and not runny, removed from the pan to a plate and set aside.
- Wipe out the pan with a paper towel, and add the remaining 1 tablespoon of cooking oil, when hot, add the tomato wedges and just give a few quick stirs to start to soften them.
- Sprinkle in the sugar and add the 2 tablespoons of water, give a quick stir, then cover to steam for 30 seconds.
- Add the eggs back to the pan, and stir fry for 30 seconds.
- Transfer to a serving dish.
- Serve with rice on the side, enjoy.
Notes
Low cost per serving.
Elegant Eggs
This recipe comes from a recipe club and sounds delicious. On my to make and taste list soon. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 8 hard boiled eggs, chicken or duck, peeled, Shortcut
- ½ cup mayo
- ½ cup Ranch dressing, Shortcut
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 8 cooked shrimp, peeled, deveined, tails removed
- 1 teaspoon Old Bay seasoning, Shortcut
Instructions
- Slice eggs in half lengthwise, put yolks in a mixing bowl and the whites on a plate or egg serving tray.
- Mash the yolks with a fork, then add all ingredients except the shrimp and Old Bay seasoning. Mix together.
- Fill whites with yolk mixture using two spoons or pipe in.
- Place the shrimp in a bowl, sprinkle with a little Old Bay seasoning and mix them to coat the shrimp.
- Place 1 shrimp on 1 egg, sprinkle with remaining OId Bay seasoning. Cover and place in the fridge until serving.
- Serve and enjoy as a an appetizer or side dish, enjoy.
Tuna Egg Salad Sandwiches
This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 cans tuna in water or brine, drained, (about 170 g / 6 oz each)
- 4 hard boiled eggs, sliced, Shortcut
- 2 tablespoons mayo, and as desired
- 2 tablespoons sweet relish
- 1 tablespoon brown mustard
- ½ teaspoon salt
- ½ teaspoon paprika
- 8 slices sandwich bread, toasted
- butter, as needed
Instructions
- Here my eggs are peeled and the tuna is ready.
- Add the drained tuna to a mixing bowl and flake with a fork. I used my 1 quart casserole dish for this. Then add the relish, mustard, salt, paprika, and mayo. I used Japanese Kewpie mayo.
- Mix together then add the sliced eggs.
- Mix in the egg slices, adding more mayo as desired, some eggs will break apart but most remain in large pieces. Cover and place in the fridge for at least 1 hour to chill.
- When ready to serve, toast the bread, butter slices as desired, top with tuna egg mixture, top with another slice of buttered toasted bread, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Variant: 1. Chopped dill pickle is a good substitute for the sweet relish.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Deviled Ham Deviled Eggs
This is a twist on a recipe from a 1961 cookbook and I tailored it to just the deviled eggs, and they are excellent. Link to the Shortcuts are listed in the Notes section.
Ingredients
- 6 hard boiled eggs, peeled, Shortcut
- 3 tablespoons mayo
- 1 tablespoon red onion, finely diced, brown onion also works
- 1 teaspoon prepared mustard
- ½ teaspoon Worcestershire sauce
- salt and black pepper, as desired
- 1 can deviled ham, (4¼ oz / 120 g), Shortcut
- paprika, as needed
Instructions
- Cut eggs in half lengthwise, place whites on a plate, and place the yolks in a bowl.
- To the yolks, add the mayo, onion, mustard, Worcestershire sauce. Mix together. Taste and season with salt and pepper as desired. Mix in ½ of the deviled ham.
- From the ham still in the can, spoon a little into the bottom of each egg white, using about ½ of the ham that is remaining in the can.
- Spoon the yolk mixture into the whites using all of the mixture. Make a small depression on the top of the filling in each egg with the tip of a spoon.
- Now use the remaining ham in the can and place a small amount on top of each egg. Sprinkle with paprika for garnish. Cover and place in the fridge for about 1 hours to chill before serving.
- Serve and enjoy.
Notes
Quiche Lorraine
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 1 unbaked pie shell, 9 inch, Shortcut
- 8 slices bacon, diced
- 250 grams Swiss cheese, shredded, (8 oz / ½ lb)
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- dash ground nutmeg
- 3 eggs, beaten
- 1¾ cups milk
Instructions
- Preheat your oven to 230° C (450° F), get out a 9 inch pie dish.
- Line the pie dish with the crust, bake for 7 minutes or until just slightly browned. Remove the crust and turn the heat down to 160° C (325° F).
- Fry the bacon in a non stick pan until crisp. Drain and crumble.
- Set 2 tablespoons of bacon aside for topping, place rest in the pie shell.
- Add the cheese on top of the bacon.
- In a mixing bowl, add the flour, salt, nutmeg, eggs, and milk. Mix together.
- Pour milk mixture on top of the cheese. Sprinkle with reserved bacon.
- Bake for 35 to 40 minutes or until the center is almost set. Let cool for 25 minutes.
- Slice and serve, enjoy.
Notes
Fair cost per serving based on the cheese used.
Shortcut: Pie Crust.
Macaroni Omelet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Electric Mixer
- Oven Safe Pan (10 inch)
- Oven
Ingredients
- ½ cup dry macaroni
- ½ cup sharp Cheddar cheese, shredded
- 4 egg yolks
- ¼ teaspoon salt
- 4 egg whites
- 2 tablespoons butter
- 1 recipe Creole Sauce, Link in Notes
Instructions
- Cook the macaroni in a pot of boiling salted water until tender. Drain. Place in a mixing bowl and mix in the cheese.
- Prepare the recipe for Creole Sauce if you are going to use that.
- Add the egg whites to a large mixing bowl, use an electric mixer and beat the whites until stiff peaks form, set aside.
- In another mixing bowl, add the yolks and salt, beat with an electric mixer until lemon colored.
- Mix the egg yolks into the macaroni.
- Fold in the egg whites.
- Preheat your oven to 160° C (325° F).
- Heat the butter in a 10 inch oven proof pan, pour in omelet mixture. Cook on low heat until lightly browned on the bottom, about 8-10 minutes.
- Place pan in the oven and bake until the top is golden brown, about 5-7 minutes.
- Loosen edge with a spatula, make a shallow cut across the center of the omelet and fold in half.
- Place on a serving plate and serve with warm Creole Sauce as desired. Enjoy.
Notes
Low cost per serving:
Additional recipe: Creole Sauce.
