Apple Custard Pie

Apple Custard Pie
Serves 6
Simple yet elegant, this layered apple custard pie offers a twist on the traditional. Creamy custard pie filling is the perfect pair to a nutty walnut crust.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 Nutty Unbaked PieCrust (9-inch)
APPLE LAYER
  1. 1 cup thinly sliced, peeled apples
  2. 1 Tbsp. sugar
  3. 1/2 tsp. cinnamon
  4. 1/4 tsp. nutmeg
CUSTARD LAYER
  1. 4 EGGS, slightly beaten
  2. 1/4 cup sugar
  3. 1 tsp. vanilla
  4. 1/4 tsp. salt
  5. 2 cups milk, heated until very warm
Instructions
  1. HEAT oven to 400°F. APPLE LAYER: COMBINE 1 tablespoon sugar, cinnamon and nutmeg; TOSS with apples. ARRANGE apples evenly in bottom of crust.
  2. CUSTARD LAYER: BEAT eggs, sugar, vanilla and salt. BEAT IN milk. POUR over apple mixture.
  3. CAREFULLY place pie on rack in center of 400°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, 30 minutes.
  4. COOL completely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.
Notes
  1. For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut.
  2. Refrigerate any leftover pie promptly.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Italian Baked Eggs

Italian Baked Eggs
Yields 2
You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup marinara sauce
  2. 4 large eggs
  3. campaignIcon
  4. 1/4 cup fat free or lowfat milk
  5. 1/4 cup shredded gruyere cheese
  6. 2 tablespoons grated Parmesan
  7. Kosher salt and freshly ground black pepper, to taste
  8. 1/4 cup basil leaves, chiffonade
Instructions
  1. Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  2. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
  3. Place into oven and bake until egg whites are cooked through, about 10 minutes.
  4. Serve immediately, garnished with basil leaves, if desired.
Adapted from Damn Delicious
Adapted from Damn Delicious
Rosemary Farm http://www.rosemaryfarm.com/

Big Game Deviled Eggs

Big Game Deviled Eggs
Yields 24
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Ingredients
  1. 12 Hard-Boiled Eggs
  2. 1/4 Cup Mayonnaise
  3. 1/4 Cup Sour Cream
  4. 1 Tbsp. Dijon Mustard
  5. 1 Tbsp. Fresh Lemon Juice
  6. 1/4 Tsp. Salt
  7. 1/4 Tsp. Pepper
  8. 2 Tbsp. Finely Chopped Fresh Dill or Chives
  9. Food Dye for Coloring Egg Whites (see below)
TOPPERS
  1. Chives, crabmeat & fresh dill, small cooked shrimp & chives, smoked salmon, capers & chives, diced red bell peppers & Italian parsley, steamed asparagus tips (optional)
Instructions
  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 20 white halves. Finely chop remaining 4 white halves.
  2. MASH yolks with fork. ADD finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. ADD dill; mix well. Cover and refrigerate.
  3. DYING EGG WHITES: ARRANGE egg whites in glass jars or tall glasses. For each color, COMBINE 1 cup hot water, 1 tablespoon white vinegar and desired food coloring.
  4. Maroon: 200 drops (2 tsp.) red + 5 drops yellow + 2 drops black, let sit 5 to 10 minutes. Blue/Dark Blue: 150 drops (1-1/2 tsp.) neon blue + 70 drops (1/2 tsp + 20 drops) neon purple, let sit 2 to 3 minutes for brighter blue and 5 to 6 minutes for darker blue.
  5. POUR color mixture over egg whites to completely cover. Let stand 2 to 10 minutes to achieve desired color.
  6. REMOVE colorful egg whites from dye mixture with slotted spoon, pat dry with paper towels. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. Garnish football eggs with chive laces or other toppers, as desired. REFRIGERATE until serving.
Notes
  1. Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  2. Tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
  3. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  4. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  5. To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  6. No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
Adapted from Incredible Egg Recipes
Rosemary Farm http://www.rosemaryfarm.com/

Chicken Sausage Omelet with Greens and Cheese

Chicken Sausage Omelet with Greens and Cheese
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Ingredients
  1. 2 tablespoons unsalted butter, divided
  2. 4 large eggs, beaten to blend, divided
  3. Kosher salt, freshly ground pepper
  4. ⅓ cup Muenster cheese, shredded, divided
  5. 4 ounces loose chicken-apple sausage, cooked, divided
  6. ⅓ cup sautéed greens (such as spinach, kale, or Swiss chard), divided
Instructions
  1. Melt 1 Tbsp. butter in an 8" nonstick skillet over medium heat. Season eggs with salt and pepper.
  2. Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof spatula, until eggs are lightly scrambled and almost cooked through, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
  3. Top eggs with half of Muenster, sausage, and greens. Using spatula, fold over one-third of omelet. Roll omelet onto itself, then slide onto a plate. Repeat with remaining ingredients to make a second omelet.
Notes
  1. Make sure the leftover greens, especially if you’re using kale, are totally softened—you should be able to cut through them easily.
Adapted from Bon Appetit
Adapted from Bon Appetit
Rosemary Farm http://www.rosemaryfarm.com/

Make Ahead Rainbow Veggie Egg Cups

Make Ahead Rainbow Veggie Egg Cups
Yields 12
A quick, easy breakfast you can prepare ahead of time, Make Ahead Rainbow Veggie Egg Cups are the perfect healthy, portable, vegetable-filled morning meal.
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 red bell pepper, finely chopped (about 1 cup chopped)
  3. 1 orange bell pepper, finely chopped (about 1 cup chopped)
  4. 4 green onions, white and green parts, finely chopped (about 1 cup chopped)
  5. 1 teaspoon salt, divided
  6. 8 large eggs
Instructions
  1. Heat the oven to 350 degrees Fahrenheit.
  2. Heat the olive oil over medium heat in a large skillet. Add the bell pepper, green onion, and ½ teaspoon salt. Saute until the vegetables are soft and tender stirring occasionally, about 5-7 minutes. Remove from heat and allow to cool.
  3. Meanwhile whisk together the eggs and the remaining ½ teaspoon salt. Add the cooled sauteed veggies to the egg mixture and whisk again until well combined.
  4. Pour the egg and veggie mixture into a greased or lined muffin tin. The mixture should come to near the top of each cup.
  5. Bake the egg cups for 20 minutes, or until puffed and cooked through.
  6. Remove from the oven and let cool. Serve warm or refrigerate in a tightly sealed container for up to 4 days. Alternatively place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip top bag or tightly sealed container for up to a month.
Adapted from Real Food Whole Life
Rosemary Farm http://www.rosemaryfarm.com/