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10 Deviled Egg Recipes For World Egg Day

YumSugar — Fri, 09 Oct 2009 06:50:16 -0700

Today is World Egg Day, and I'll be celebrating by eating eggs - one of my favorite foods ever - all day long. As I mentioned before, there are countless ways to eat them, but tonight I want to serve eggs as an appetizer in one of my beloved dishes: deviled eggs. The basic recipe is incredibly simple, yet there are so many ways to display a sophisticated take on them. Are you ready to see how? Then let's get cracking!

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Fast & Easy Dinner: Poached Eggs With Baked Feta

partysugar — Thu, 20 Aug 2009 07:50:26 -0700

As a little girl, I used to love it when my mom declared that we were having "breakfast for dinner." This meal usually involved pancakes, bacon, and scrambled eggs. Nowadays when I enjoy breakfast for dinner, the menu is a little more sophisticated and always includes poached eggs. The next time I am craving eggs for dinner, I'll be making this vegetarian recipe. With its slab of broiled feta cheese and dusting of spicy ancho chili powder, it's a masterpiece of simple, elegant cooking. Briny olives, crispy focaccia, and fresh sage finish off the dish while providing a Mediterranean feel to the meal. To serve with a glass of chilled fruity Rosé, get the recipe and read more.

Poached Eggs With Baked Feta
From Food & Wine

Ingredients

Six 3-inch squares of rosemary focaccia, halved horizontally
2 tablespoons extra-virgin olive oil, plus more for brushing
10 ounces feta cheese, cut into 6 slabs
Aleppo pepper or ancho chile powder, for sprinkling
6 large eggs
Salt
18 pitted kalamata olives
1 tablespoon chopped sage

Directions

Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer. Brush the focaccia with olive oil and broil until lightly toasted.
Put a slab of feta into each of 6 individual gratin dishes. Drizzle each slab with 1 teaspoon of the oil. Sprinkle lightly with Aleppo pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.
Meanwhile, crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes.
Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with Aleppo pepper, the olives and sage. Serve with the focaccia.

Serves 6.

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Not So Devilish Eggs

FitSugar — Mon, 24 Mar 2008 03:00:00 -0700

When it comes down to it, Easter is really all about eggs and plenty of them. There always seems to be an excess of hardboiled eggs after the day's festivities wind down. The eternal Easter question seems to be, what to do with all those left over eggs? (Actually, at my house I do field many earnest questions about how the Easter Bunny does his job.)

Here's a way to turn those leftovers into a wonderful snack. Traditional Deviled Eggs contain calorie and fat laden mayonnaise that really has no redeemable nutritional elements. So take your leftover eggs and try this healthy, easy, and super tasty recipe for Not So Devilish Eggs.

To check out the recipe, just read more.

Not So Devilish Eggs
FitSugar

What to do with all those left over hard boiled eggs? Make a healthy treat with this easy, recipe.

Ingredients

1 dozen hard boiled eggs
1 16 oz. container of Hummus (you can go with any variety you want)
A few pinches of Paprika
A handful of slivered almonds

Directions

Cut the eggs in halves (length-wise) and remove the yolk.
Fill the hole where the yolk was in each half with a scoop of hummus.
Top with a few raw, slivered almonds and a pinch of paprika.
Serve and eat!

Why we like it: Deviled eggs are a typical and easy snack but hardly a healthy one due to the yolk and mayonnaise concoction that makes the deviled egg so devilish.
Hummus (rather than a yolk-mayo mixture) cuts the fat and adds iron.
Paprika adds a bit of Lycopene.
Almonds provide some good fats (yup, such a thing exists) that help lower cholesterol.
Egg whites are always a great source of protein.

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Make Someone's Morning With a Breakfast Tart

YumSugar — Sat, 28 Mar 2009 08:00:23 -0700

My sweetheart's favorite weekend mornings begin with a hearty, comforting meal. That's why, when I came across this breakfast pastry, I knew I had to make it. The tart has all the familiar trappings of breakfast (bacon, eggs, flaky pastry) married with gourmet ingredients (crème fraîche, Gruyère) and assembled in an elegant, rustic way. This morning treat was so mouthwatering that we dusted the entire thing off in a matter of minutes. To make it for yourself or a loved one, read more.

Bacon and Egg Breakfast Tart
From Williams-Sonoma

Ingredients

1 sheet puff pastry dough
1 egg, lightly beaten with 1 tsp. water
3 oz. crème fraîche
2 oz. shredded Gruyère cheese
Salt and freshly ground pepper, to taste
8 bacon slices, cooked until crisp
3 eggs
10 fresh chives, cut on the bias into 1/2-inch lengths

Directions

Thaw the puff pastry dough according to the package instructions.
Preheat an oven to 425°F. Lightly grease a baking sheet.
On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.
In a small bowl, stir together the crème fraîche and cheese, and season with salt and pepper.

Spread the crème fraîche mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.

Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.
Transfer the tart to a platter, garnish with the chives and serve immediately.

Serves 4.

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'Wich of the Week: Poached Egg and Prosciutto Muffinwich

YumSugar — Wed, 24 Jun 2009 14:00:31 -0700

A friend of mine recently gave me some fresh eggs from her backyard chicken coop, complete with the hugest, yellowest yolks I've ever had the pleasure of eating. Since I love a sweet and savory breakfast sandwich, I got out the strawberry and meyer lemon marmalade that had done me so right before and combined it with crisped prosciutto and my favorite English muffins.

Though this is technically a breakfast sandwich, I had it for dinner. The salty, fruity flavor combined with the kick of green onion was sufficiently complex for supper. Don't worry: any old citrus marmalade will substitute just fine. Find out how to make your own version.

Sunday Dinner: Sirloin Stew With Dill Noodles

YumSugar — Sun, 01 Nov 2009 06:30:02 -0800

Earlier this month, Party and I were enticed by one reader's rendition of beef stroganoff. If you, too, found yourself salivating over her creation, here's another dish that you need to bookmark! Unlike the classic course, which has sour cream and mushrooms, the ground beef in this recipe becomes a stew with the help of a roux, beef broth, and Worcestershire. Pile it on top of herbed egg noodles, serve with a salad, and you've got a speedy (and guest-worthy!) dinner. Curious? Then read more.

Bobby's Excellent Egg Salad Sandwich

partysugar — Sat, 11 Apr 2009 08:00:56 -0700

After watching chef Bobby Flay make a scrumptious-sounding egg salad sandwich, I ran out and purchased the ingredients. I'm glad I did because it's a deliciously filling sandwich! I couldn't help but be comforted by its classic simplicity. However, no Flay recipe is complete without a fiery twist, and this salad gets its kick from smoked Spanish paprika. Since Easter is time when everyone has extra hard boiled eggs lying around, get the recipe and read more.

Keep You Running Sandwich
From Bobby Flay

Ingredients

2/3 cup light mayonnaise (recommended: Hellmann’s® or Best Foods®)
2 tablespoons dijonnaise
1 tablespoon white wine vinegar
1 heaping tablespoon smoked Spanish paprika
Salt and freshly ground black pepper
2 green onions (pale green part), thinly sliced
1 cup diced celery
3 tablespoons finely chopped flat leaf parsley
8 hard boiled eggs, peeled and chopped
3 tablespoons olive oil
8 slices whole grain or whole wheat bread
½ small onion, thinly sliced
Parsley leaves, for garnish* (optional)

Directions

In a large bowl, whisk together the mayonnaise, dijonnaise, white wine vinegar, and paprika.
Add the green onion, parsley, celery and eggs to the mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side.
Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.

Serves 4.

*I garnished my sandwich with butter lettuce instead of parsley.

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Come Party With Me: All Hallow's Eve - Menu

partysugar — Tue, 27 Oct 2009 07:50:08 -0700

Have no plans for Halloween? Well, there's still time to invite some friends over for a blowout Halloween bash! Halloween won't fall on a Saturday again until 2015, so now is the time to throw a fright-night-themed party.

Start the soirée after dinner and you won't have to worry about serving a complex menu. Instead offer a few fun bar snacks like vampire nut mix. This easy-to-make mixture of nuts gets a vibrant red color from cayenne pepper. Sprinkle won ton wrappers with cheese and bake; the resulting snack resembles bat wings.

Make deviled eggs look like the actual devil by adding a chive beard and bell pepper horns. To check out these quick, simple, crowd-pleasing bites, get the recipes and read more.

Vampire Nut Mix
From Woman's Day

Ingredients

3 cups raw mixed nuts
1⁄3 cup agave syrup
2 tsp salt, or to taste
1⁄4 tsp cayenne pepper, or to taste

Directions

Heat oven to 300°F. Line a baking sheet with nonstick foil or aluminum foil coated with nonstick spray.
Put all ingredients in a medium bowl; toss to mix and coat. Spread on prepared baking sheet.
Bake 15 to 20 minutes until fragrant and toasted. Cool completely before serving.

Makes 3 cups.

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Crispy Cheese Chips
From Diabetic Living

Ingredients

30 wonton wrappers
Nonstick cooking spray
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon dried basil, crushed
1/4 cup grated Parmesan or Romano cheese

Directions

Use a sharp knife to cut wonton wrappers diagonally in half to make 60 triangles.
Lightly coat a baking sheet with cooking spray. Arrange one-third of the triangles in a single layer on the prepared baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, draping over foil ridges.
In a small bowl stir together the olive oil, garlic, and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese.
Bake in a 350 degree F oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and cheese.

Makes 60 chips.

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Devilish Eggs
From Martha Stewart

Ingredients

12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish

Directions

Prepare an ice-water bath; set aside.
Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

Makes 2 dozen.

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'Wich of the Week: Open-Face Balsamic Egg

YumSugar — Wed, 21 May 2008 14:00:08 -0700

One of my favorite SF brunch spots, Foreign Cinema, has a balsamic egg dish I've always wanted to recreate at home. Deglazing the fried egg in vinegar gives it a gentle saltiness that tastes gourmet and - I must admit - is highly suitable for hangovers. But instead of serving it with potatoes and greens like the restaurant does, I put a twist on the egg dish by making it into a sandwich.

As I suspected, the flavors were easy to reproduce on my own plate with some balsamic-reduction sauce, hearty multigrain bread, and mixed greens. I made two versions of the sandwich: one open-face with greens, and one closed-face with serrano ham. I preferred the open-face, without meat, which allowed the rich flavor of the balsamic egg to take center stage. To get the recipe (with both options) and more photos, read more.

Balsamic Egg Sandwich
Original Recipe

Ingredients

2 slices swiss cheese
2 to 4 slices multigrain bread
3 very thin slices of Serrano ham, cut into strips (optional)
1 tablespoon butter
2 large eggs
2 tablespoons balsamic vinegar reduction sauce
2 cups mixed baby greens, loosely packed

Directions

Preheat the oven to 250°F.
Place two slices of swiss cheese on each of two pieces of bread.
Place the two cheese-covered slices of bread in the oven, plus two more pieces of bread if you want a closed-face sandwich. Cook for about 5 minutes or until cheese is just melted.

In a skillet over medium-low heat, cook Serrano ham until crispy, turning once, about 5 minutes.
Turn burner to low, add the two eggs, and cook sunnyside up. Alternately, if not using the ham, melt 1 tablespoon butter over low heat, then add the eggs.
When the yolks have just started to firm up but are still runny, drizzle the balsamic reduction sauce atop the eggs. Place a lid over the skillet and cook for an additional 30 seconds. Remove from heat.

On each piece of cheese-topped bread, add 1 cup mixed greens and top with the fried egg. If using the ham, top each egg with the Serrano ham and a second slice of bread.

Makes 2 open-face or closed-face sandwiches.

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TV Dinners: V For Vendetta - Egg In A Basket

partysugar — Tue, 09 Jan 2007 16:47:03 -0800

When my mom rented the movie V for Vendetta, she was pleasantly surprised by a scene that brought her back to her childhood. She paused the television and turned to me excitedly and said, "My mom used to make me those everyday for breakfast when I was a little girl!"

If you've seen the movie you know what I'm talking about. V makes Evey an "egg in a basket" for breakfast using real butter and later in the film, the scene mimics itself when Gordon makes Evey the same thing. An egg in a basket is a fried egg cooked inside a piece of toast. I had never seen this tasty little breakfast treat and my mother informed me that she and my grandmother, Nan, referred to it as an "egg in a nest."

The next morning I awoke to find my mom, who doesn't cook, in the kitchen over the stove! "I'm making us eggs in a nest for breakfast!" she told me enthusiastically. An egg in a nest (or whatever you want to call it) is a simply divine breakfast, the crisp, buttery toast and the runny, gooey yolk are a combination that rivals peanut butter and jelly. I was hooked after a single bite and now my mom makes me one every Saturday morning. To make V's egg in a basket, read more

Egg In A Basket (Nest)
From Martha Stewart

2 slices whole wheat sandwich bread
1 tablespoon extra-virgin olive oil, or butter
2 large eggs
1/4 teaspoon coarse salt

Cut a 2-inch circle from the center of each bread slice; toast circles and serve along side egg in a basket.
Set slices aside.
Brush 1 tablespoon oil or butter in a medium skillet, and heat over medium heat until hot but not smoking.
Lay bread slices in skillet. Reduce heat to medium-low.
Crack an egg into the hole of each bread slice, and sprinkle each with 1/8 teaspoon salt.
Cook until bottom of eggs are set and golden brown, about 2 minutes.
Flip; cook 2 minutes more for soft-cooked eggs, or 3 minutes more for slightly firmer.

Serves 2

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