Angelic Deviled Eggs

An old time favorite, deviled eggs are always a welcomed treat at any summer meal. Try this angelic deviled egg recipe it might just become your new favorite.

You’ll need:
  • 12 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon French’s mustard
  • Salt and pepper to taste cayenne
  • Sliced olives
  • optional ingredients: Half-n-half (a petite splash), relish (a touch)
To Start:
Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you’re at a higher altitude, you’ll have a longer boil time.
When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.
Next — the yolks:
Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.
Tricks:
You can make these a bit more “devilish,” like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and “angelic” is by adding one Tbsp half-n-half to the mix. Another suggestion is to throw in one Tbsp relish.
Taste and correct the seasonings with each addition.
Finishing up:
When the mix makes you moan out loud, you know you’ve gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of cayenne and top it with a slice of olive.
Eating Instructions:
As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.

So have a half, two at most, as one luscious part of a great meal with your family and friends! That way you get the taste, you get the superb health benefits of eggs, and you don’t compromise your heart or pants sizes! Perfect.

 

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Sweet Potato Egg Hash


When the holiday guests arrive, you may want to make this as part of a brunch. 
 
You’ll Need
  • 2 Tbsp butter
  • A quarter cup (ish) of diced onion
  • A quarter cup (ish) of diced sweet potato
  • A quarter cup (ish) of diced tomato
  • Salt and Pepper to taste
  • Cumin to taste
  • The number of eggs you want
  • One half of a lime
  • Tobasco hot sauce (optional)

Continue reading “Sweet Potato Egg Hash”

Vegetable Frittata

A wonderful brunch dish to make for guests that are in from out of town. Enjoy this recipe with ingredients of your choice. That is the wonderful thing about making a Frittata they are very flexible and can be changed based on what veggies, meats and cheeses you choose to use.

You’ll Need

  • 2 Tablespoons olive oil
  • 1 small yellow onion finely chopped
  • 1 clove garlic crushed
  • 1 medium zucchini, chopped (or other vegetable of choice)
  • 6 eggs
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup grated parmesan cheese
  • ¼ teaspoon dried oregano

Directions

  • In a frying pan, heat the oil over medium heat.
  • Add onion, garlic, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
  • Remove from heat and let cool slightly.
  • Beat eggs lightly with, salt, pepper, and oregano.
  • Stir in vegetables and cheese
  • Pour into a greased 9-inch pie pan.
  • Bake in a 350 F degree oven for 25 to 30 minutes or until puffed and brown.
  • Serve hot or at room temperature.

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Green Chili Eggs

Give your eggs some spice! Enjoy this dish as a part of a Southwestern flared lunch.

You’ll Need

  • 6 Eggs
  • 2 Tablespoons milk
  • 1 Tablespoon all-purpose flour
  • 2 Cups shredded Cheddar cheese
  • 2 (4 ounce) cans chopped green chilies
Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
In a large bowl, whisk the eggs and stir in the milk and flour, then mix in the green chilies and cheese. Pour into the prepared pie plate. Bake in the preheated oven until the center is set, about 35 minutes.

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Swiss Chard Zucchini Frittata

An easy to make brunch component for the holiday guests that are in from out of town.


You’ll Need:


  • 2 Tablespoons olive oil
  • 1 Small yellow onion finely chopped
  • 1 Clove garlic crushed
  • 2 Large Swiss chard leaves including stems, coarsely chopped
  • 1 Medium zucchini, chopped
  • 6 Eggs
  • 1/8 Teaspoon black pepper
  • 1/2 Teaspoon salt
  • ¼ Teaspoon dried basil
  • ¼ Teaspoon dried oregano
  • ½ Cup grated Parmesan cheese



Directions:

  • In a frying pan, heat the oil over medium heat.
  • Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
  • Remove from heat and let cool slightly.
  • Beat eggs lightly with, salt pepper, basil, and oregano.
  • Stir in cheese and vegetables.
  • Pour into a greased 9-inch pie pan.
  • Bake in a 350 F degree oven for 25 to 30 minutes or until puffed and brown.
  • Serve hot or at room temperature.
 

Audible Groaning Eggs a la Julia

 Give this delightful brunch recipe a try. 

For the sauce:

  • 2 cups (500ml) rich beef stock (or chicken stock, in a pinch)
  • 2 cups (500ml) red wine
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 small shallot, minced
  • 1 medium carrot, peeled and diced
  • pinch cayenne pepper
  • pinch black pepper
  • 4 tablespoons (60g) unsalted butter, at room temperature, divided
  • 2 tablespoons flour
For the garnish:

  • 4 ounces (120g) smoked bacon, cut into 1/2-inch pieces
  • 8 ounces (240g) small button mushrooms, halved
  • salt
For the eggs:

  • 8 eggs
  • 1 teaspoon vinegar
To serve:

  • 8 slices pain de campagne, or any hearty country-style bread
  • 1 large clove garlic, halved
  • fresh thyme, for garnish


For the sauce, combine the stock, wine, herbs, shallots, carrot and seasonings in a heavy-bottomed pot and bring to a boil over medium high heat. Boil rapidly until the liquid has reduced to two cups (500ml). Strain out the shallots and herbs. Blend 2 tablespoons of the butter with the flour, working them together into a smooth paste. Off the heat, whisk the butter-flour mixture into the wine. Return it to the heat and boil for about 30 seconds, until thickened. Cover and set aside.

While the wine mixture is boiling, heat a frying pan over medium-high heat and cook the bacon pieces until crisp. Remove to a paper towel with a slotted spoon. Add the mushrooms to the bacon fat in the pan and fry until golden-brown, about 5 minutes. Season lightly with salt and set aside.
To poach the eggs, bring a saucepan with water to a depth of 2 inches to a gentle simmer. Add the vinegar. Break the eggs one at a time into a small bowl or ramekin and gently tip them into the water. Poach each egg for 3-4 minutes, until the white is cooked but the yolk is still runny. Remove with a slotted spoon to a bowl of warm lightly-salted water (or, if you’re going to be serving them immediately, just to a plate).
Just before serving, toast the slices of bread and rub each one with the cut side of a garlic clove. Rewarm the sauce and whisk in the remaining 2 tablespoons butter. Taste and correct the seasoning if needed.
To serve, place place two slices of bread on each plate. Top each one with a poached egg. Divide the sauce between the plates, and top with the fried mushrooms and bacon. Garnish with some fresh thyme and serve immediately.
Source: Adapted from Mastering the Art of French Cooking: Vol I, by Julia Child

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Vegetable Frittata

Frittatas are a great way to use up veggies that are almost out the door. Give this one a try but experiment with your own veggies too.

You’ll Need:

  • 1/3 cup chopped onion
  • 2/3 cup chopped green pepper
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 ½ cups scrubbed, chopped zucchini
  • 2 minced garlic cloves
  • 2 teaspoons salt
  • ¼ cup peeled, seeded and chopped tomatoes
  • 6 large eggs, beaten

Directions:

  • In skillet, cook onions and green pepper in butter and 1 tablespoon olive oil stirring, 5 minutes.
  • Add zucchini, cook covered 4 minutes.
  • Add garlic, salt and tomato, cook stirring, 5 minutes.
  • Transfer to bowl.
  • Cool.
  • Add eggs.
  • Over medium heat, heat 1 tablespoon olive oil in 10″ ovenproof skillet.
  • Add egg mixture, cook 3-5 minutes till underside is set.
  • Bake preheated 400 F degrees oven for 1 to 2 minutes till puffed and golden.
  • Cut into wedges.

Newsflash: Egg White Protein May Help Lower Blood Pressure


Isn’t it crazy that we have to “discover” that eggs are good for you? We’ve been eating eggs forever, and all healthy cultures eat eggs. In fact, the heart-healthiest people on planet earth eat eggs, to the tune of about 1 every single day. And it’s not JUST the egg whites, they eat the yolks too. Healthy people.

Crazy right? Haven’t those heart healthy people read our theories about how eggs — and especially their yolks — are actually harming their hearts? In stead of being so heart healthy all the time, they should hop on the newest trends and start eating Egg Beaters.

I actually like this article because it validates the observations we can all see are true. Egg whites are good for you. Just note, however, that just because egg whites are good for you doesn’t mean the whole egg is not.
Read the Article at HuffingtonPost