Barbecue Deviled Eggs

Barbecue Deviled Eggs
Yields 24
If you’ve been tasked with bringing deviled eggs to a 4th of July get-together, spice up your recipe with these barbecue deviled eggs.
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Ingredients
  1. 12 large eggs
  2. 1/4 cup mayonnaise
  3. 1/3 cup finely chopped smoked pork
  4. 1 tablespoon Dijon mustard
  5. 1/4 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 1/8 teaspoon hot sauce
  8. Garnish: paprika
Instructions
  1. 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.
  2. 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.
  3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
  4. Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
Notes
  1. *If you want to omit the chopped pork, add a drop of liquid smoke to provide a barbecue-like flavor.
Adapted from The Williamson Source
Rosemary Farm http://www.rosemaryfarm.com/

Onion and Arugula Frittata

Onion and Arugula Frittata
Serves 4
You may be tempted to eat this veggie-packed dish straight out of the pan…we won’t judge.
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Ingredients
  1. 1 tablespoon olive oil
  2. 2 medium sweet onions, thinly sliced
  3. Kosher salt
  4. Pinch of red pepper flakes
  5. 4 cups arugula
  6. 3 whole eggs
  7. 5 egg whites
  8. ⅓ cup skim milk
  9. ¼ cup goat cheese crumbles
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Adapted from Pure Wow
Adapted from Pure Wow
Rosemary Farm http://www.rosemaryfarm.com/

Mediterranean Omelette

Mediterranean Omelette
Omelette made with goodness of spinach, onions, olives and oregano packed in a flavoursome recipe.
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Ingredients
  1. 3 eggs
  2. 2 Tbsp olive oil
  3. 2 Tbsp white onions
  4. 1 Tbsp spinach, blanched with butter
  5. 1 Tbsp oregano
  6. 2 Tbsp olives
  7. Salt and pepper to taste
Instructions
  1. Gently whip the eggs and add salt and pepper.
  2. Heat oil in a pan and cook the whipped eggs.
  3. Take a fork and gently stir the eggs.
  4. Spread onions, spinach, olives and oregano on top and fold.
  5. Once done, fold it again and serve.
Adapted from NDTV Food
Adapted from NDTV Food
Rosemary Farm http://www.rosemaryfarm.com/

Egg & Avocado Cucumber Rolls

Egg & Avocado Cucumber Rolls
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.
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Ingredients
  1. 4 Eggs
  2. 1-2 Cucumbers
  3. 1 Ripe Avocado
  4. 1 Handful of Chives
  5. Coarse Salt & Pepper
Instructions
  1. 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.
  2. Use a fork and knive to chop and press everything together. You should have quite a mushy mixture.
  3. Use a mandolin or wide vegetable peeler to peel thin strips of cucumber. You’ll need two per roll.
  4. 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.
  5. Garnish with a little more chive, salt and pepper and serve straight away!
Adapted from The Little Green Spoon
Rosemary Farm http://www.rosemaryfarm.com/

3-Minute Mug Migas

3-Minute Mug Migas
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Ingredients
  1. 2 eggs
  2. 1 oz tortilla chips (about 9 chips)
  3. ¼ cup of your favorite salsa (I used green tomatillo salsa), plus more for serving
  4. 1 tbsp Greek yogurt
  5. 3 tbsp Mexican shredded cheese blend
  6. ½ avocado, chopped, for serving
Instructions
  1. Whisk together the eggs, salsa, and Greek yogurt.
  2. Crush the chips into the egg mixture, then fold in the cheese.
  3. Pour into a large mug and microwave for 2 to 3 minutes, until the eggs are set.
  4. Top with avocado and a spoonful of salsa and enjoy!
Adapted from Yahoo Food
Adapted from Yahoo Food
Rosemary Farm http://www.rosemaryfarm.com/

Waffled Breakfast Quesadilla

Waffled Breakfast Quesadilla
Serves 4
Waffled. Breakfast. Quesadillas. How fun are these?
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Ingredients
  1. 4 eight-inch flour tortillas
  2. 2 cups scrambled eggs (about 7 eggs)
  3. 1 ½ cups Mexican cheese
  4. 12 pieces bacon, cooked
  5. 1 tablespoon canola oil
Instructions
  1. Heat waffle iron and then, using a brush, coat waffle iron with canola oil.
  2. Place ½ cup scrambled eggs onto half of one tortilla, then layer with cheese and three bacon pieces.
  3. Fold other half of quesadilla over and transfer to waffle iron. Clamp down and cook until browned, about 7 to 10 minutes.
  4. Repeat with remaining 3 tortillas.
Adapted from ‘Real Food By Dad’
Rosemary Farm http://www.rosemaryfarm.com/

Baked Eggs With Spinach, Mushrooms, and Leeks

Baked Eggs With Spinach, Mushrooms, and Leeks
Serves 6
Eggs and vegetables make for a light, but hearty breakfast.
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Ingredients
  1. 3 tablespoons olive oil, reserving one 1 tablespoon for brushing
  2. ½ small onion, chopped
  3. 2 cups. cremini mushrooms
  4. ½ cups leeks
  5. 6 cups baby spinach (6oz)
  6. Salt and pepper to taste
  7. 6 slices crusty bread
  8. 1 cup finely grated parmesan
  9. 5 large eggs
  10. ¾ cup whole milk
  11. 1 cup gruyere cheese
Instructions
  1. 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.
  2. 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.
  3. 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.
Adapted from Bakers Royale
Adapted from Bakers Royale
Rosemary Farm http://www.rosemaryfarm.com/

Curried Egg Salad Sandwiches

Curried Egg Salad Sandwiches
Serves 4
Give your egg salad sandwich some exotic flare.
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Ingredients
  1. 4 hard-boiled eggs, chopped
  2. 1/4 cup mayonnaise
  3. 1 teaspoon white wine vinegar
  4. 1/2 teaspoon curry powder
  5. 4 slices pumpernickel bread
  6. 2 tablespoons mango chutney
  7. 6 sprigs watercress
Instructions
  1. Combine eggs, mayonnaise, vinegar and curry powder; season. Spread 2 bread slices with chutney. Top with egg salad, watercress and remaining bread.
Adapted from EveryDay with Rachael Ray
Rosemary Farm http://www.rosemaryfarm.com/

Sausage and Vegetable Egg Bake

Sausage and Vegetable Egg Bake
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Ingredients
  1. 1 red pepper, diced
  2. ½ cup diced onion
  3. 5 ounces frozen spinach, thawed and squeezed to remove moisture
  4. 2 chicken sausages, chopped
  5. 6 eggs
  6. 4 ounces grated cheese (such as colby jack)
  7. 1½ cups milk
  8. 3 cups cubed bread (such as an Italian loaf or baguette)
  9. Black pepper, to taste
  10. 1 teaspoon paprika
  11. ½ teaspoon cayenne pepper (optional)
Instructions
  1. Combine all ingredients in a large bowl and mix until well-combined.
  2. Spoon mixture into a greased 9-by-9-inch baking pan.
  3. Cover with plastic wrap and refrigerate overnight.
  4. 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°.
  5. Cut and serve warm.
Adapted from Food & Nutrition
Adapted from Food & Nutrition
Rosemary Farm http://www.rosemaryfarm.com/