Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro

Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro
Serves 4
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Ingredients
  1. 1 small onion, finely diced
  2. 1-2 tsp. olive oil, depending on the pan
  3. 1/2 tsp. ground cumin
  4. 1/4 tsp. ground Ancho chile pepper (or use any type of chile powder)
  5. 1 can (14.5 oz.) tomatoes with juice (preferably petite dice tomatoes)
  6. 1 can (15 oz.) black beans, rinsed and drained well
  7. 1 can (4 oz.) diced green chiles (you may not want the whole can if you're sensitive to spicy foods)
  8. 4 - 6 eggs
  9. 1/4 - 1/2 cup grated cheese (I used Four Cheese Mexican Blend, which is a blend of low-fat cheeses)
  10. chopped cilantro for garnish (optional)
Instructions
  1. Preheat oven or toaster oven to 450F/230C. Spray either one large casserole dish, three medium gratin dishes, or six individual gratin dishes with olive oil or non-stick spray. Open black beans and drain into a colander placed in the sink, then rinse with cold water until no more foam appears. Let beans drain while you saute onions.
  2. Heat olive oil in a small frying pan with deep sides and saute onions about 2 minutes. Add ground cumin and Ancho chile pepper and saute 2-3 minutes more. Add tomatoes with juice, drained beans, and diced green chiles to the pan with onions and let cook at very low simmer about 20 minutes, or until the mixture is slightly thickened.
  3. Decide whether you're making one large casserole with 6 eggs, 3 medium casseroles with 2 eggs, or 6 individual casseroles with 1 egg, and spray dishes with olive oil or non-stick spray. Spoon a small amount of the tomato-bean mixture in the bottom of each dish (use about half the mixture.) Carefully break the eggs on top of the tomato-bean mixture. Spoon the rest of the mixture around eggs, avoiding the yolk.
  4. Bake the casserole or gratins about 5 minutes, or until the eggs are starting to look set but are still fairly wet looking. (Edit, this will take longer in a large casserole dish.) Remove dish(es) and change oven or toaster oven to broil (Be careful not to burn yourself!) Sprinkle cheese over the top and put dish(es) back in close to the broiler for 2-3 minutes, or until the cheese has melted. Be sure to remove while egg yolk is still soft.
  5. Serve hot, with whole wheat flour tortillas to dip into egg. Also good with salsa and sour cream served with it.
Rosemary Farm https://www.rosemaryfarm.com/
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Chicken Soup with Poached Eggs Recipe

Chicken Soup with Poached Eggs Recipe
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Ingredients
  1. 4 cups chicken stock (homemade is best!)
  2. 120 grams dried maltagliati or broken up lasagna sheets
  3. 2 cups arugula
  4. 1 cup shredded chicken reserved from stock preparation
  5. 2 eggs
  6. ¼ cup grated Parmigiano-Reggiano
  7. ¼ cup breadcrumbs, toasted in 1 tablespoon olive oil until crispy
  8. Fruity extra virgin olive oil for drizzling
  9. Salt and pepper
Instructions
  1. Bring stock to a simmer in a medium saucepan. Season to taste.
  2. Add maltagliati and cook for 8–10 minutes in broth, or according to package instructions if using lasagna sheets.
  3. Just before the pasta will be cooked al dente, add arugula and chicken and crack eggs gently into the broth.
  4. After 3 minutes, carefully ladle into 2 bowls, 1 egg in each, and top with breadcrumbs, grated Parmigiano-Reggiano, salt, pepper, and a generous drizzle of fruity extra virgin olive oil.
Rosemary Farm https://www.rosemaryfarm.com/

Freezer-Friendly Bagel Bombs

Freezer-Friendly Bagel Bombs
Serves 8
Ham, egg, and melted cheese stuffed everything bagels for breakfast every morning in just one minute and fifteen seconds, for only 240 calories.
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Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Prep Time
45 min
Cook Time
25 min
Total Time
1 hr 10 min
Ingredients
  1. 1 lb refrigerated pizza dough
  2. 10 egg whites (or 5 whole eggs)
  3. Salt and pepper, to taste
  4. 6 oz diced ham
  5. 4-8 oz shredded cheese
  6. 12 cups water
  7. 1 tablespoon honey
  8. Everything bagel seasoning, to taste
Instructions
  1. Divide the pizza dough into 8 even pieces and roll into balls. Cover with a kitchen towel and allow to rise for 20 minutes.
  2. While you wait for the dough to rise, scramble the eggs in a nonstick pan over medium heat, seasoning with salt and pepper, to taste. Set aside and let cool.
  3. Preheat the oven to 425 degrees F. Line a nonstick baking sheet with parchment paper.
  4. Gently flatten the dough balls with your palm, and top with the eggs, diced ham, and shredded cheddar cheese. Pull the sides of the dough up and around the filling, pinching to seal. Pull up the perpendicular sides and pinch. Continue until the filling is completely covered and dough is sealed. Place, seam-side down, on the prepared baking sheet and cover with a kitchen towel. Let sit for 15 minutes.
  5. Fill a large pot with 12 cups of water and bring to a gentle boil. Mix in 1 tablespoon honey. Place half of the bagel bundles into the boiling water for 1 minute, turning once halfway through. Remove from the boiling water with a slotted spoon and transfer to the prepared baking sheet. Repeat with the second half of the bagels.
  6. Sprinkle the bagels with everything bagel seasoning and then bake until golden brown and cooked through, about 25-30 minutes. Serve warm, or let cool to room temperature, wrap individually, and freeze for future use.
Notes
  1. To make the everything bagel seasoning, combine equal parts poppy seeds, sesame seeds, dried garlic flakes, dried onion flakes, and kosher salt.
  2. To reheat after freezing, wrap the frozen Bagel Bomb in a paper towel and microwave on high for 1 minute and 15 seconds or until warmed through.
Rosemary Farm https://www.rosemaryfarm.com/
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Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus

Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus
Yields 18
Never have you ever had deviled eggs like this before.
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Ingredients
  1. 2 heads garlic
  2. 18 large eggs
  3. 10 slices thick-cut bacon
  4. 10 asparagus spears, woody stems removed
  5. 1 pinch each of salt, pepper and garlic powder
  6. 1/2 cup mayonnaise
  7. 1/4 cup plain greek yogurt (full fat!)
  8. 1 1/2 tablespoons dijon mustard
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon pepper
  11. 2 ounces blue cheese, crumbled
  12. 1/2 teaspoon smoked paprika
  13. 2 tablespoons fresh chives
Instructions
  1. Preheat the oven to 350 degrees F. Slice the top off the heads of garlic and drizzle them with olive oil. Wrap them tightly in aluminum foil and place it in the oven to roast for 45 to 60 minutes. You want the cloves to be caramely and golden. Remove the garlic and unwrap it, allowing it to cool until you can touch it. You can do this a day or two ahead of time if you'd like!
  2. To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
  3. While the eggs are cooling, heat a large skillet over medium-low heat and cook the bacon until crisp and all the fat is rendered. Place the bacon on a paper towel to drain the grease. Keep 1 to 2 tablespoons of the grease in the skillet (reserve the rest!) and throw the asparagus in the skillet. Sprinkle it with salt, pepper and garlic powder. Cook for 5 minutes, just until slightly softened. Turn off the heat.
  4. After 30 minutes, peel the eggs and place them on a paper towel. Slice off a TINY piece of the fat bottom of the egg so it can "stand up." Slice off the upper 1/2 of the egg to reveal the yolk (occasionally you might have to slice off more or less, it just depends). Gently scoop the yolk out of each egg with a small spoon, fork or knife, trying not to destroy the white in the process. This can be difficult, so do it patiently and gently.
  5. Add the bacon slices to a food processor and pulse until it is in crumbles. It may stick together and be paste-like, which is fine because it will stick to the eggs better! Remove the bacon and place it in a bowl. Do NOT clean out the food processor! Add the egg yolks, mayo, yogurt, mustard, salt, pepper, and roasted garlic cloves (squeeze them out of the bulb) to the food processor. Add in a drizzle of reserved bacon grease if you have it, like 1 to 2 teaspoons. Blend until smooth and creamy and mousse-like. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites. Top the yolk mixture with a sprinkle of the crumbled bacon, pressing it gently to adhere. Add some blue cheese crumbs. Slice the asparagus in half if needed (you'll need to cut it to get 18 pieces and I recommend doing it AFTER cooking) and stick it down in the eggs. Sprinkle on smoked paprika! Sprinkle on chives! Serve it. Eat it. Done.
Rosemary Farm https://www.rosemaryfarm.com/
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Mexican-style eggs benedict

Mexican-style eggs benedict
Serves 2
A spicy guacamole gives this version of eggs benedict a south-of-the-border twist
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Prep Time
8 min
Cook Time
10 min
Total Time
18 min
Prep Time
8 min
Cook Time
10 min
Total Time
18 min
Ingredients
  1. 1 avocado, peeled, de-stoned and sliced
  2. Juice of ¼ lime
  3. 1 red chilli, deseeded and finely chopped
  4. 1 spring onion, trimmed and thinly sliced
  5. 50 g diced chorizo by Sainsbury’s
  6. 1 tbsp white wine vinegar by Sainsbury’s
  7. 2 medium British free-range eggs by Sainsbury’s
  8. 1 white muffin by Sainsbury’s, halved
  9. 1 fresh tomato, thickly sliced
Instructions
  1. Make a chunky guacamole by roughly mashing together the avocado, lime juice, chilli and spring onion in a small bowl. Cover and set aside in the fridge.
  2. Heat a frying pan over a medium heat, add the chorizo and cook until crisp and browned. Remove the chorizo with a slotted spoon onto kitchen paper and set aside.
  3. Bring a pan of water to the boil over a high heat then reduce to a low simmer. Add the vinegar and gently break the eggs into the water. Cook for 2 minutes. Remove with a slotted spoon onto kitchen paper.
  4. Meanwhile, toast the muffin halves. Mix most of the cooked chorizo into the guacamole and spread over the muffin halves. Top with the sliced tomatoes and poached eggs. Scatter over the remaining chorizo and season with freshly ground black pepper.
Rosemary Farm https://www.rosemaryfarm.com/

Tom & Jerry

Tom & Jerry
Yields 10
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Total Time
10 min
Total Time
10 min
For the batter
  1. 2 large eggs, separated and at room temperature
  2. 2/3 cup granulated sugar
  3. 1 tablespoon plus 1 teaspoon blackstrap rum
  4. 1/4 teaspoon plus 1/8 teaspoon ground cinnamon
  5. 1/8 teaspoon ground allspice
  6. Pinch cream of tartar
For the punch
  1. 2 cups Cognac
  2. 1/4 cup plus 1 tablespoon aged Jamaican rum
  3. 3 cups hot whole milk
  4. 3 cups hot water
  5. Freshly grated cinnamon and nutmeg, for garnish
For the batter
  1. Place the egg yolks, sugar, rum, cinnamon, and allspice in a medium bowl and whisk until lightened in color and fluffy; set aside.
  2. Place the egg whites and cream of tartar in a second medium bowl and whisk until stiff peaks form. Fold half of the beaten egg whites into the egg yolk mixture until just combined, then add the remaining egg whites and fold until just combined and no white streaks remain.
For the punch
  1. When ready to serve, place the batter in a 3-quart punch or serving bowl. Slowly pour in the Cognac and rum and stir gently to combine, being careful not to deflate the batter. Slowly pour in the milk and water and stir gently to combine. Garnish with grated cinnamon and nutmeg and serve immediately.
Rosemary Farm https://www.rosemaryfarm.com/

Egg, Sausage & Cheddar Breakfast Bowl

Egg, Sausage & Cheddar Breakfast Bowl
Serves 1
A delicious breakfast bowl made in just minutes in the microwave! A convenient and mess-free breakfast – made in the microwave with just 5 ingredients!
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Cook Time
2 min
Total Time
2 min
Cook Time
2 min
Total Time
2 min
Ingredients
  1. 2 EGGs, beaten
  2. 2 Tbsp. milk
  3. 2 Tbsp. fully-cooked breakfast sausage crumbles or 1 fully-cooked breakfast sausage link or patty, chopped
  4. 1 Tbsp. finely shredded Cheddar cheese
Instructions
  1. BEAT egg and milk in 2-cup cereal bowl until blended. ADD sausage.
  2. MICROWAVE on HIGH 45 seconds; push cooked edges toward center. MICROWAVE until egg is almost set, about 45 to 60 seconds longer.
  3. TOP with cheese. SERVE immediately.
Notes
  1. Don't overcook. Eggs will continue to cook and firm up after removed from microwave.
  2. Microwave ovens vary. Cook time may need to be adjusted.
Rosemary Farm https://www.rosemaryfarm.com/
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BBQ Chicken Cobb Salad

BBQ Chicken Cobb Salad
Yields 4
Healthy, hearty, quick and easy with an incredibly creamy buttermilk ranch dressing that is absolutely to die for!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 slices bacon, diced
  2. 2 boneless, skinless thin-sliced chicken breasts
  3. Kosher salt and freshly ground black pepper, to taste
  4. 3 tablespoons BBQ sauce, or more, to taste
  5. 2 large eggs
  6. 6 cups chopped romaine lettuce
  7. 2 Roma tomatoes, diced
  8. 1 avocado, halved, seeded, peeled and diced
  9. 1 cup canned corn kernels, drained
  10. 1 cup canned black beans, drained and rinsed
  11. For the buttermilk ranch dressing
  12. 1/2 cup buttermilk
  13. 1/4 cup plain Greek yogurt
  14. 1/4 cup sour cream
  15. 1/2 teaspoon dried dill
  16. 1/2 teaspoon dried parsley
  17. 1/4 teaspoon garlic powder
  18. Kosher salt and freshly ground black pepper, to taste
Instructions
  1. To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl; set aside.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  4. In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
  5. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  6. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn and beans.
  7. Serve immediately with buttermilk ranch dressing.
Notes
  1. Adapted from The Kitchn
Rosemary Farm https://www.rosemaryfarm.com/
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California Eggs Benedict

California Eggs Benedict
Serves 2
If you enjoy some heat, but want some freshness, then this is the recipe for you. This recipe features layers of avocado and tomato and is drizzled with a creamy hollandaise that is kicked up with sriracha chili sauce.
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For the hollandaise sauce
  1. 12 tablespoons unsalted butter, room temperature
  2. 6 large egg yolks
  3. 1/2 cup boiling water
  4. 2 teaspoons fresh lemon juice
  5. Pinch black pepper
  6. 1/4 teaspoon garlic salt
  7. 1/4 teaspoon sea salt
  8. 1 teaspoon sriracha sauce, or to taste
For the eggs benedict
  1. 2 eggs, poached
  2. 2 English muffins, split, toasted and buttered
  3. 1 avocado, thinly sliced
  4. 1 large tomato, thinly sliced
  5. 1/2 cup Monterey Jack cheese, shredded (or whatever cheese you like)
  6. For garnish: Sea salt, green onions, black pepper
Instructions
  1. For the hollandaise sauce: In a heatproof bowl over a saucepan of barely simmering water set on medium heat, whisk the butter and egg yolks together until smooth.
  2. Very…very slowly, add the 1/2 cup boiling water to the mixture, whisking constantly. (You do not want the eggs to cook).
  3. Whisking constantly, heat the mixture until it is thickened and reads 160 degrees on your instant-read thermometer. (It took mine about 10 minutes or so).
  4. Remove the saucepan from the heat.
  5. Gently whisk in the lemon juice, black pepper, garlic salt, sea salt, and sriracha. Serve warm.
  6. To assemble the Eggs Benedict: Place the cheese on top of the toasted English muffin. Top with tomato, avocado, and poached egg. Lightly drizzle the hollandaise sauce over top. Garnish with fresh chives, salt, and pepper, if using.
Notes
  1. Hollandaise sauce adapted from Cook’s Illustrated.
Rosemary Farm https://www.rosemaryfarm.com/

Egg Breakfast Pizza

Egg Breakfast Pizza
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 pound ground sausage
  2. 2 (12 inch) prepared pizza crusts
  3. 12 eggs
  4. 3/4 cup milk
  5. salt and pepper to taste
  6. 1 (10.75 ounce) can condensed cream of celery soup
  7. 1 (3 ounce) can bacon bits
  8. 1 small onion, minced
  9. 1 small green bell pepper, chopped
  10. 4 cups shredded Cheddar cheese
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  2. Place pizza crusts upside down on cookie sheets and bake for 5 to 7 minutes. Do not allow to brown.
  3. Beat eggs, milk, salt and pepper. Scramble eggs until firm.
  4. Remove crusts from oven, turn right side up, spread 1/2 can of cream of celery soup on top of each crust. Spread 1/2 of egg mixture on each crust. Sprinkle bacon bits on one pizza and cooked sausage on the other. Cover each with onions and peppers. Top each pizza with 2 cups of cheese.
  5. Bake in preheated oven, for 25 to 30 minutes, until cheese is golden brown.
Notes
  1. This recipe will make two pizzas.Each pizza will serve 3 to 4 people.
Rosemary Farm https://www.rosemaryfarm.com/

Burger Bread Pudding

Burger Bread Pudding
Serves 6
Simply delicious is what you'll get when you combine the basic preparation for a tasty dessert with the ingredients of the All-American classic burger!
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Ingredients
  1. 4 potato buns (torn into pieces or large dice)
  2. 1/2 pound thick sliced bacon (medium dice)
  3. 1 pound ground beef
  4. 1 1/2 cups red onion (medium dice)
  5. 2 1/2 cups sharp cheddar (grated)
  6. 6 Large eggs
  7. 2 cups whole milk
  8. salt and freshly ground black pepper
  9. 1/2 cup pickles (to garnish)
Instructions
  1. Preheat the oven to 375°F. Spray a 13X9 baking dish with cooking spray.
  2. Place torn bread on a sheet pan in an even layer. Drizzle with olive oil and toss to coat. Toast for 15 minutes until golden brown. Remove from the oven and place torn bread into a large mixing bowl. Set aside.
  3. In the meantime, in a large sauté pan over medium high heat, add bacon. Cook until crispy, stirring occasionally, about 5 minutes. Remove to a paper towel-lined plate and set aside.
  4. To the same pan, add the ground beef. Cook, breaking up the meat with the back of a spoon, about 5 minutes until meat is browned.
  5. Add the red onion and cook an additional 3 minutes, until the onions begin to soften.
  6. Pour the meat mixture over the toasted bread. Toss to combine.
  7. Add half of the bread mixture to the prepared pan. Sprinkle 1 1/2 cups of shredded cheese evenly over the top. Add the other half of the bread mixture to the top. Top with remaining 1 cup of shredded cheese.
  8. In a large bowl, whisk together eggs and milk. Season with salt and pepper. Pour the custard over the bread and gently press down. (At this point, you may wrap the dish tightly in plastic and refrigerate overnight.)
  9. Bake, uncovered for 30-35 minutes until golden brown. Remove from the oven and allow to set for 10 minutes for serving. Garnish with pickles on top.
Notes
  1. Tips
  2. - Substitute burger buns with any leftover bread.
  3. - Make the bread pudding for a party the night before. Bring to room temperature just before baking.
Rosemary Farm https://www.rosemaryfarm.com/
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Savory vegetable pancakes with poached eggs

Savory vegetable pancakes with poached eggs
Cauliflower. This winter white beauty is the triple threat of the season: versatile, delicious and nutritious. Once overshadowed by its’ cruciferous cousin, broccoli, cauliflower can now claim center stage. A mix of both vegetables make these pancakes virtuous, and an egg on top adds a touch of decadence.
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Ingredients
  1. 1 cup flour
  2. 1/2 teaspoon baking soda
  3. 3/4 teaspoon salt
  4. 1/4 teaspoon black pepper
  5. 1 pinch cayenne pepper
  6. 1 cup cauliflower, finely chopped
  7. 1 cup broccoli, finely chopped
  8. 3 tablespoons parsley, chopped
  9. 1/4 cup green onions, sliced
  10. 3/4 cup cheddar cheese, shredded
  11. 1 egg
  12. 1 cup milk
  13. 4 eggs poached
  14. 2 tablespoons olive oil
Instructions
  1. Preheat oven to 200°F. In a large mixing bowl, whisk the flour, baking soda, salt, pepper and cayenne.
  2. Reserve a small amount of parsley and green onion for garnish. In a medium mixing bowl, combine the cauliflower, broccoli, green onions, parsley, cheese egg and milk and combine well.
  3. Pour the vegetable mixture into the dry ingredients, and mix until just combined.
  4. Heat a large nonstick skillet over medium-high heat. Add enough olive or canola oil to coat. When skillet is hot, scoop ¼ cup of the batter for each pancake. Flip when the first side is golden brown. Total cooking time will be 4 minutes or less. Keep pancakes warm in oven until ready to serve.
  5. Bring a large sauté pan filled with water to a boil. Gently place eggs into the water and roll them around for just 1 minute. (This firms up the white a bit.) Quickly remove from water, and then crack the eggs 1 at a time into the simmering water and poach until white is cooked, about 2 minutes for a runny yolk. Transfer the eggs to a plate with bit of water on it to keep them from sticking while the other eggs are poaching.
  6. Assemble the plates, with two pancakes on the bottom and a poached egg on top. Finish with reserved green onions and parsley.
Rosemary Farm https://www.rosemaryfarm.com/
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Bacon & Cheddar Deviled Eggs

Bacon & Cheddar Deviled Eggs
Serves 24
A twist on classic deviled eggs, this creamy and rich recipe includes savory bacon, cheese and onion.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 14 HARD-BOILED EGGS
  2. 1/2 cup mayonnaise
  3. 1/2 cup sour cream
  4. 1-1/2 tsp. Dijon mustard
  5. 1 tsp. fresh lemon juice
  6. 1/4 tsp. pepper
  7. 1/3 cup crumbled cooked bacon
  8. 1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
  9. 2 Tbsp. chopped fresh chives OR green onion tops
Instructions
  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
  2. MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.
  3. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. REFRIGERATE, covered, to blend flavors.
Notes
  1. Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  2. 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.
  3. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. 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.
  5. Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  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.
  7. Picnic or 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.
Adapted from Incredible Edible Egg
Rosemary Farm https://www.rosemaryfarm.com/
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Quick and Easy Mason Jar Frittata

Quick and Easy Mason Jar Frittata
Serves 6
A tasty, new way to serve up breakfast.
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 8 ounces turkey breakfast sausage (or pork if you prefer)
  2. 1 bunch kale, stemmed and roughly chopped
  3. 8 ounces fingerling potatoes, cut into small cubes
  4. 8 large eggs
  5. 1/4 cup milk
  6. 1 cup shredded sharp cheddar cheese
  7. Kosher salt and freshly cracked black pepper
  8. Nonstick cooking spray
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large skillet, brown sausage and break it into crumbles. Toss in potatoes and cook until coated with oil. Stir in kale and cook until wilted. Season with salt and pepper and take off the heat.
  3. In medium bowl, lightly beat eggs. Season with salt and pepper. Whisk in milk and cheese. Set aside.
  4. Spray 6 small (8 ounce) mason jars with cooking spray. Divide the sausage mixture evenly between the jars. Top each jar with eggs, making sure to leave at least an inch of free space at the top of the jar. Place jars on a baking sheet covered in parchment (the eggs might bubble over a little while cooking.
  5. Bake at 375 degrees F for 25 to 30 minutes, or until eggs are set and top is golden brown. Let eggs rest for 5 minutes before serving. Serve warm or room temperature.*
Notes
  1. * If not serving right away, you can put the lid on the jar and refrigerate until ready to eat. Warm in a microwave, or in a water bath in a saucepan.
Adapted from Cooking.com
Adapted from Cooking.com
Rosemary Farm https://www.rosemaryfarm.com/

Powerhouse Sandwich

Powerhouse Sandwich
Serves 1
Amp it up with this go-to grub. Packed with muscle-protecting protein and all your food groups, this delicious energy booster will increase your stamina for work, play, and everything in between.
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Ingredients
  1. 2 slices whole-grain bread
  2. 1 hard-boiled egg
  3. 2 slices extra-lean ham
  4. 1 large lettuce leaf
  5. 1 slice low-fat cheddar cheese
  6. 1 ounce low-sodium pickles, sliced
  7. Salt and pepper, to taste
Instructions
  1. Lightly toast both slices of bread.
  2. Peel the shell and slice your hard-boiled egg into pieces.
  3. Top toast with your fixings and enjoy!
Notes
  1. Bonus tip: Cheese, please! Make your slice low-sodium mozzarella for a great source of bone-building calcium.
Adapted from http://www.insidefitness.ca/skip-the-takeout-eat-this-instead-7/
Adapted from http://www.insidefitness.ca/skip-the-takeout-eat-this-instead-7/
Rosemary Farm https://www.rosemaryfarm.com/

Cheesy Breakfast Casserole

Cheesy Breakfast Casserole
Yields 8
The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness!
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 2 small russet potatoes, diced
  2. 4 large eggs
  3. 1/4 cup milk
  4. 1 teaspoon hot sauce, optional
  5. Kosher salt and freshly ground black pepper, to taste
  6. 1 tablespoon olive oil
  7. 3 Italian sausage links, casing removed
  8. 1 red bell pepper, diced
  9. 1 green bell pepper, diced
  10. 1 cup shredded sharp cheddar cheese, divided
  11. 2 tablespoons chopped fresh parsley leaves
Instructions
  1. Preheat oven to 350 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  2. Place potatoes and 1/4 cup water in a microwave-safe dish. Cover and place into microwave for 4-5 minutes, or until tender; drain well and set aside.
  3. In a large glass measuring cup or another bowl, whisk together eggs, milk and hot sauce; season with salt and pepper, to taste; set aside.
  4. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, about 3-4 minutes.
  5. Remove from heat. Stir in 1/2 cup cheddar cheese until well combined.
  6. Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.*
  7. Place into oven and bake for 35-40 minutes, or until the eggs are firm.
  8. Serve immediately, garnished with parsley, if desired.
Notes
  1. *This can be covered and placed in the refrigerator for up to 24 hours. When ready to reheat, let the covered casserole sit at room temperature for 1 hour.
Rosemary Farm https://www.rosemaryfarm.com/

Crispy Honey Chili Eggs

Crispy Honey Chili Eggs
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Eggs- 4 (boiled and quartered)
  2. Cornflour- 2tbsp + 2tsp+ 1tbsp
  3. Dry red chillis- 2
  4. Ginger- 1 small piece (chopped)
  5. Garlic- 4-5 cloves (chopped)
  6. Spring onions- 4-5 stalks (chopped)
  7. Red chilli sauce- 2tbsp
  8. Soy Sauce- 1/2tsp
  9. Lemon juice- 1tbsp
  10. Honey- 1tbsp
  11. Salt- as per taste
  12. Oil- for deep frying + 2tbsp
Instructions
  1. Heat the oil for deep frying in a pan.
  2. Mix two tablespoon of cornflour with about three tablespoon of water and make a thick batter. Sprinkle about two teaspoons of cornflour over the quartered eggs.
  3. Now, dip the quartered egg pieces into the batter of cornflour and fry it in the oil till it turns golden brown. Cook on medium flame.
  4. Once done, transfer the fried eggs to a paper tissue and keep it aside.
  5. Now heat two tablespoon of oil in another pan and add dry red chillis. Saute for a minute.
  6. Then add chopped ginger and garlic. Saute for another minute.
  7. Add the chopped spring onions, red chilli sauce, soy sauce, salt, honey and lemon juice. Mix well and saute for 3-4 minutes on medium flame.
  8. Now add the fried egg pieces to it and mix gently.
  9. Add one tablespoon of cornflour batter and mix well. Cook for 2-3 minutes and then switch off the flame.
  10. Once done, transfer the crispy honey chilli eggs to a serving plate and garnish with chopped spring onions.
Rosemary Farm https://www.rosemaryfarm.com/

Daphne Oz’s Mexican Breakfast Sandwich

Daphne Oz's Mexican Breakfast Sandwich
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Ingredients
  1. 4 tablespoons olive oil, divided
  2. 4 eggs
  3. 1/2 cup shredded Monterey Jack cheese
  4. 1 onion, finely chopped
  5. 1 jalapeno, seeded and chopped
  6. 1 can pinto beans, drained and rinsed
  7. Salt and pepper
  8. 3 tablespoons mayonnaise
  9. 3 tablespoons ketchup
  10. 1 tablespoon adobo sauce from a can of chipotles in adobo (no peppers)
  11. 1 avocado
  12. 4 English muffins, toasted
  13. 8 slices bacon, cooked
Instructions
  1. In a skillet, heat 2 tablespoons olive oil and fry eggs to desired doneness. Top with cheese.
  2. In another skillet over medium-high heat, add remaining olive oil and onion. Caramelize onion slowly over medium heat, about 10-12 minutes. Add in jalapeno and cook for another 2 minutes. Add beans to the pan and mash the beans into the onion and pepper mixture with a potato masher. Season with salt and pepper, and reserve.
  3. In a small mixing bowl, combine mayo, ketchup and adobo.
  4. To assemble sandwiches, smash 1/4 of the avocado into on side of an English muffin. Top with 1/4 of the bean mixture, 1 cheesy egg, some special sauce, 2 slices of bacon and the other half of the English muffin.
Rosemary Farm https://www.rosemaryfarm.com/

Eggnog French Toast

Eggnog French Toast
Eggnog flavored french toast
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Ingredients
  1. 6 large eggs
  2. 1 1/4 cup egg nog
  3. 1/2 tablespoon ground cinnamon
  4. 1 packet stevia
  5. 1/2 teaspoon nutmeg
  6. 8 slices whole grain bread.
Instructions
  1. Whisk eggs, eggnog, cinnamon, stevia, and nutmeg together.
  2. Grease a frying pan with olive oil, butter, or cooking spray. Turn it up on high. Dip the bread into the eggnog/egg mixture and add it to the hot skillet. Cook each side until golden brown. As soon as I take it off the skillet, I put it in the toaster for 20 seconds to crisp the edges. You can sprinkle cinnamon sugar on top for more sweetness.
Notes
  1. This recipe makes 8 slices of eggnog french toast.
Rosemary Farm https://www.rosemaryfarm.com/

Bacon Egg & Cheese Breakfast Braid

Bacon Egg & Cheese Breakfast Braid
Yields 8
Try this egg'licious crispy, crusty bread full of salty bacon, fluffy scrambled eggs, grated cheddar cheese and some sauteed peppers.
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Ingredients
  1. For the Dough
  2. 1 (.25 ounce) package active dry yeast
  3. 2 1/2 cups bread flour
  4. 2 tablespoons olive oil
  5. 1 cup warm water
  6. 1 teaspoon salt
  7. 1 teaspoon baking powder
  8. 2 teaspoons white sugar
  9. For the Filling
  10. 8 eggs, scrambled
  11. 1/2 cup of grated cheddar cheese
  12. 1 small red pepper, diced
  13. 8 slices of bacon, cooked and broken into bits
  14. Topping
  15. 1 egg for brushing
  16. sea salt for sprinkling
Instructions
  1. In a large bowl combine the yeast, 2 cups of bread flour, baking powder and salt. Stir together and then add the oil and water. Use a spatula to stir until a shaggy dough has formed.
  2. Turn the dough onto a lightly floured surface and knead until a stiff dough has formed. Add the addition 1/2 cup flour if dough is sticky.
  3. Transfer dough to a lightly oiled bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
  4. To assemble
  5. When the dough as proofed, turn it out onto a well floured surface, form dough into an oval shape and roll out. Place the rolled out dough onto a piece of parchment paper before assembling.
  6. Spread the scrambled eggs into a strip in the middle of the dough followed by the bacon, peppers and grated cheese.
  7. Using a pizza cutter or pastry roller- cut inch-thick strips onto either side of the filling.
  8. To "braid" the bread- overlap one strip over the other- stretching each piece to seal the the beneath it.
  9. Once the loaf is braided- brush with beaten egg and sprinkle with sea salt.
  10. Transfer the parchment onto a cookie sheet or pizza stone, and bake for 20-25 minutes, or until crust is golden brown and crisp. Cut into slices and serve warm.
Notes
  1. Saute the peppers for a few minutes in some olive oil-they would be good either way. Mushrooms would also be delicious!
Rosemary Farm https://www.rosemaryfarm.com/