Butternut Squash & Bacon Deviled Eggs

Butternut Squash & Bacon Deviled Eggs
Yields 12
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Ingredients
  1. 1 small butternut squash (.75 to 1 pound)
  2. 6 large eggs
  3. 2 tablespoons mayonnaise
  4. ⅛ teaspoon cayenne, plus more for sprinkling
  5. ⅛ teaspoon salt
  6. ⅛ teaspoon nutmeg
  7. 2 slices of cooked bacon, crumbled
Instructions
  1. Cook the butternut squash. Prick the squash with a fork several times. You can roast the whole pricked squash at 375°F for about 30 minutes, until tender. Alternatively, you can microwave it for 5 minutes, cut it in half lengthwise, and microwave both halves cut-side down for another 5-8 minutes, until tender. When the squash is tender, remove and discard (or save) the seeds and scoop out the filling.
  2. Place the cooked squash in a food processor or blender and blend until smooth. Measure out 6 tablespoons of squash for the deviled eggs.
  3. Meanwhile, hard-boil the eggs. Place the eggs in a large pot and cover with at least 2 inches of cold water (*see note). Bring the water to a rolling boil over medium-high heat. Remove the pot from the heat and cover for 11 minutes. Remove the eggs from the pot and run them under cold water to stop the cooking. When they're cool enough to handle, peel the eggs, slice them in half lengthwise and scoop out the yolks into a mixing bowl.
  4. Add the 6 tablespoons of butternut squash purée to the bowl with the yolks, and mix. Add the mayonnaise, cayenne, salt, and nutmeg and mix until smooth (you can also return this mixture to the food processor or blender if you want it super smooth).
  5. Divide the filling among the egg halves (either using a spoon or pipe it in using a piping bag).
  6. Top with a few crumbles of cooked bacon and sprinkle cayenne on top. Refrigerate until serving.
Adapted from Snixy Kitchen
Adapted from Snixy Kitchen
Rosemary Farm http://www.rosemaryfarm.com/

Crab Deviled Eggs

Crab Deviled Eggs
Serves 12
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 12 hard-cooked eggs
  2. 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  3. 1/2 cup mayonnaise
  4. 1 green onion, finely chopped
  5. 1 tablespoon finely chopped celery
  6. 1 tablespoon finely chopped green pepper
  7. 2 teaspoons Dijon mustard
  8. 1 teaspoon minced fresh parsley
  9. 1/2 teaspoon salt
  10. 1/8 teaspoon pepper
  11. 3 dashes hot pepper sauce
  12. 3 dashes Worcestershire sauce
  13. Additional minced fresh parsley
Instructions
  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.
  2. Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.
Adapted from Hungry Forever
Adapted from Hungry Forever
Rosemary Farm http://www.rosemaryfarm.com/

One-pan chili eggs with guacamole

One-pan chili eggs with guacamole
Serves 4
An easy fried eggs recipe that's just as good for dinner as it is breakfast.
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Ingredients
  1. Splash sunflower oil
  2. 4-6 large free-range eggs
  3. 2 tbsp extra-virgin olive oil
  4. Good pinch chilli flakes (we used aleppo chilli, from Turkish delis or at souschef.co.uk), or 1 red chilli, deseeded and finely chopped
  5. Good quality bread, toasted and buttered, to serve
  6. For the guacamole
  7. 3 ripe avocados
  8. 1 long red chilli, deseeded and finely chopped
  9. 1 garlic clove, crushed
  10. Large bunch fresh coriander, leaves roughly chopped
  11. Juice 1-2 limes
  12. ½ red onion, very finely chopped
Instructions
  1. To make the guacamole, halve the avocados, remove the stones and scoop out the flesh with a spoon. Put in a bowl and mash roughly with a fork, adding a pinch of sea salt. Mix in the rest of the ingredients, then taste and adjust the seasoning. Cover with cling film (see make ahead), then chill until needed.
  2. When ready to eat, heat the sunflower oil in a large frying pan over a high heat. Crack in the eggs, then fry so the bottoms of the whites go crisp but the yolks stay runny.
  3. In a small bowl, combine the olive oil with the chilli and some salt and pepper. Once the eggs are cooked to your liking, drizzle them with the oil and put the pan on the table. Serve with the guacamole, and toast for scooping.
Notes
  1. Make the guacamole up to 12 hours in advance, then keep in the fridge with a sheet of cling film touching its surface so it doesn’t discolour.
Adapted from Delicious Magazine
Rosemary Farm http://www.rosemaryfarm.com/

Egg Spinach and Tomato Scramble Recipe

Egg Spinach and Tomato Scramble Recipe
Serves 2
Eggs Spinach and Tomato Scramble Recipe makes a quick and delicious breakfast or brunch!
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Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Ingredients
  1. olive oil
  2. 2 cups fresh spinach
  3. 6 grape tomatoes
  4. 2 eggs
  5. 1 tablespoon water
  6. salt and pepper, to taste
Instructions
  1. Drizzle olive oil into a nonstick skillet over medium heat. Add spinach and tomatoes and cook until the spinach just begins to wilt. Meanwhile, whisk together eggs and water until foamy. Pour eggs into skillet with spinach.
  2. Do not stir the eggs until the sides have begun to turn a lighter shade than the rest of the eggs and have begun to gently pull away from the buttered edges of the pan. Using a silicon spatula or a wooden spoon, gently pull the eggs toward the center of the skillet, bringing large curds with you as you do so. Where you pulled the eggs toward the center will quickly fill with uncooked egg mixture.
  3. Continue to pull the curds toward the center of the entire skillet and gently stir the eggs until there is no more visible uncooked eggs. Stir eggs gently and remove from heat. Be sure not to leave eggs on the heat too long as they can quickly overcook and become dry and rubbery.
  4. Salt and pepper to taste and serve immediately.
Adapted from Add a Pinch
Adapted from Add a Pinch
Rosemary Farm http://www.rosemaryfarm.com/