Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
Notes
*If you want to omit the chopped pork, add a drop of liquid smoke to provide a barbecue-like flavor.
Preheat the oven to 350°. Heat the olive oil in a medium oven-safe skillet over medium heat. Add the onions, reduce the heat to low and cook the onions until they’re golden brown and caramelized, 20 to 25 minutes.
Season the onions to taste with salt and red pepper flakes. Add the arugula and cook until wilted, 1 to 2 minutes. Raise the heat to medium high.
In a medium bowl, whisk the eggs, egg whites and milk to combine. Pour the mixture into the pan and let it cook for 2 to 3 minutes to set the base. Sprinkle the crumbled goat cheese on top of the egg mixture.
Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool for 5 minutes before serving. The frittata can be served warm, at room temperature or chilled.
These are so refreshing and delicious and packed full of healthy fats and protein. They’re pretty and perfectly party sized- ideal for dinner parties or celebrations! You can make the egg filling ahead of time but the cucumber is best served rolled at the last minute.
Boil your eggs for about 8-9 minutes. While they’re boiling, finely cop your chives and remove the avocados from their skin. Peel the eggs and add them to a large bowl with the avocado, chives and a good pinch of coarse salt and pepper.
Use a fork and knive to chop and press everything together. You should have quite a mushy mixture.
Use a mandolin or wide vegetable peeler to peel thin strips of cucumber. You’ll need two per roll.
Layer two pieces of cucumber on top of each other and spread a heaped tablespoon of the egg mixture into a thin layer over the cucumber. Roll the cucumber tightly into itself.
Garnish with a little more chive, salt and pepper and serve straight away!
3 tablespoons olive oil, reserving one 1 tablespoon for brushing
½ small onion, chopped
2 cups. cremini mushrooms
½ cups leeks
6 cups baby spinach (6oz)
Salt and pepper to taste
6 slices crusty bread
1 cup finely grated parmesan
5 large eggs
¾ cup whole milk
1 cup gruyere cheese
Instructions
Brush one tablespoon of oil into a 12-inch oven-safe pan or a 9-by-13-inch baking dish. Preheat oven to 325°F.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Stir in onions and cook until softened, about 5 minutes. Add in the mushrooms and leeks and cook until they are softened, about about 3 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
Arrange bread slices in a single layer in the skillet. Layer bread with the mushroom mixture. Crack eggs on top. Season with salt and pepper. Pour milk evenly over top and sprinkle with cheese. Bake in oven until eggs are set, about 25-30 minutes.
http://www.rosemaryfarm.com/wp-content/uploads/2015/06/91788990c96f5408e479c213011e92f968ef2f12.jpg810540Administratorhttp://www.rosemaryfarm.com/wp-content/uploads/2017/10/RFLogoUpdate-300x67.pngAdministrator2015-06-10 13:50:322017-10-19 16:54:12Baked Eggs With Spinach, Mushrooms, and Leeks
5 ounces frozen spinach, thawed and squeezed to remove moisture
2 chicken sausages, chopped
6 eggs
4 ounces grated cheese (such as colby jack)
1½ cups milk
3 cups cubed bread (such as an Italian loaf or baguette)
Black pepper, to taste
1 teaspoon paprika
½ teaspoon cayenne pepper (optional)
Instructions
Combine all ingredients in a large bowl and mix until well-combined.
Spoon mixture into a greased 9-by-9-inch baking pan.
Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350°F. Remove pan from refrigerator. Bake 50 to 60 minutes or until desired degree of doneness is reached. Using a food thermometer, the internal temperature should read 160°.
