Monday, June 27, 2011

Farm Fresh Egg Recipes

If you raise chickens, you probably have quite a few eggs to go around, right?  Eggs are a high quality source of protein and a great source of vitamins and Omega 3 fatty acids.  Don't let your additional eggs go to waste and trim your grocery budget at the same time by utilizing them in meals besides breakfast!

Below are some recipes to get you started:

1. Egg Salad

8-10 eggs
1/3 cup mayo
2 tbsp dijon mustard
1 small dill pickle, chopped
1 tbsp sweet relish
2 stalks of celery, chopped
salt and pepper
1/2 tsp tarragon

Hard boil eggs.  Peel and chop eggs. Mix all other ingredients together. Add eggs last and combine well. Great on whole wheat bread for sandwiches or whole wheat crackers.

2. Spinach Quiche

1 bunch Spinach (chopped)
1 small onion (chopped)
4 large eggs
3/4 cup half-and-half
1/2 cup grated cheddar
prebaked 9-inch piecrust
bacon crumbles (*optional*)

Cook spinach and onion in olive oil in large skillet over medium-high heat until tender, about 5 minutes. In a bowl, beat eggs with the half-and-half; season with salt and pepper. Mix in the spinach mixture and 1/2 cup cheddar cheese and cooked bacon crumbles. Pour into piecrust and bake at 350 degrees until set, 40-45 minutes.

3. Baked Eggs with Cream and Herbs (recipe from Real Simple)

(Ingredients per individual serving)
2 tbsp heavy cream
2 large eggs
salt and pepper
chopped herbs

Coat four 4-oz ramekins with butter. In each ramekin, place 2 tablespoons heavy cream. Crack 2 large eggs into each ramekin; season with salt and pepper. Bake at 425 degrees until the whites are set, 10-12 minutes. Sprinkle with chopped herbs and serve with toast.

4. Poached Eggs with Tomato Sauce Over Crispy Marjoram Toasts (recipe from Martha Stewart Living)

olive oil
1 small onion (finely chopped)
4 cloves garlic, minced
2 tbsp fresh oregano, chopped
1 very large can of peeled Italian plum tomatoes
salt and pepper to taste
1 tbsp white vinegar
8 large eggs

Four thick slices country bread
freshly grated parmesan
1 1/2 tbsp fresh marjoram, finely chopped
1/2 teaspoon ground pepper

(Serves 4)
Cook onion and garlic in hot olive oil until soft and browned, add oregano and cook for about a minute more. Cut up tomatoes white still in can into 1 inch pieces, add to pan and stir well. Cook on medium-high heat until juices thicken slightly, about 10 minutes season with salt and pepper. Reduce heat to low and simmer. Fill another large saute pan with 1 inch of water. Add vinegar, cover, and bring to boil. Break eggs into small cups and slip gently into boiling water. Reduce heat to a simmer. Poach until whites turn opaque and yolks are set, 4-5 minutes. Using a slotted spoon, transfer to tomato sauce. Poach remaining eggs. Serve two eggs over one piece of the marjoram toast.

For parmesan marjoram toasts: Prepare oven broiler. On ungreased baking sheet, toast each side of bread until crisp, 1-3 minutes per side. Sprinkle with parmesan, marjoram, and pepper. Return to broiler until cheese melts, 1-3 minutes. Serve warm.

5. "Breakfast" Burritos (yummy for lunch or dinner!)

3-5 eggs
black beans
shredded cheese (I like Mexican or cheddar)
hot country sausage
fresh oregano
sour cream
white corn tortillas

Cook sausage, onion, and pepper until tender or browned. Add eggs and season with salt and pepper, and cook until set. Top with salsa, black beans, fresh oregano, shredded cheese and a dollop of sour cream. Serve hot over tortillas.

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