,

Classic Flan

Read more
/0 Comments/by

Shaka-Zoodles

Shaka-Zoodles
Ready to add some spice to your egg routine? These Shaka-Zoodles bring Spanish flavors to baked eggs. With spiralized zucchini (zoodles) for extra fun!
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 Each Red onion, chopped
  2. 2 Tablespoons Olive oil
  3. 3 Cloves Garlic, chopped
  4. 1 Cup Tomato sauce
  5. 2 Tablespoons Sofrito (garlic, peppers, onion & cilantro chopped)
  6. 6 Large Eggs
  7. 1 Large Zucchini, spiralized
  8. 1/8 teaspoon Salt
  9. 1/8 teaspoon Pepper
Instructions
  1. Preheat oven to 350.
  2. Prepare raw vegetables.
  3. In sauce pan over medium heat add a generous amount of olive oil, brown onion, garlic and add sofrito.
  4. Add zoodles and cook until soft.
  5. Add in tomato sauce and simmer for 5 minutes.
  6. Crack all eggs in sauce pan and place in oven for around 20 minutes or until eggs are cooked.
  7. Garnish with sage, salt and pepper.
Adapted from Egg Nutrition Center
Adapted from Egg Nutrition Center
Rosemary Farm https://www.rosemaryfarm.com/
/0 Comments/by

Puff Pasty Galettes With Eggs

Puff Pasty Galettes With Eggs
Holiday baking doesn’t have to mean sugary sweets. Try these Puff Pastry Galettes with Eggs for a savory start to any winter’s day!
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1/2 cup goat cheese, softened
  2. 2 tbsp. finely chopped fresh parsley, divided
  3. 4 tsp. finely chopped fresh chives
  4. 2 tsp. finely chopped fresh dill
  5. 1 clove garlic, minced
  6. 1/2 tsp. lemon zest
  7. 1/2 pkg (17 oz. pkg.) frozen puff pastry, thawed according to package directions
  8. 5 EGGS, divided
  9. 4 cherry tomatoes, sliced
  10. 1/4 tsp. each salt and pepper
Instructions
  1. PREHEAT oven to 425°F. COMBINE goat cheese, 1 tbsp. parsley, chives, dill, garlic and lemon zest until smooth and spreadable.
  2. PLACE pastry on lightly floured surface. ROLL into 9-inch square. CUT into 4 even portions. SCORE 1/2-inch border on all sides of pastry squares with sharp knife. PRICK pastry all over inside score lines with fork. PLACE on large parchment paper­–lined baking sheet. TRANSFER to freezer for 5 minutes.
  3. BEAT 1 egg with 1 tbsp. water; set aside. SPREAD goat cheese mixture evenly inside score lines of each pastry square. BRUSH border of each pastry with egg wash.
  4. BAKE for 12 to 15 minutes or until pastry is lightly golden. REMOVE baking sheet from oven. CRACK egg into center of each pastry. TOP evenly with tomato slices. RETURN to oven; bake for 8 to 10 minutes or until whites are set and eggs are cooked to desired doneness. SEASON with salt and pepper. GARNISH with remaining parsley.
Notes
  1. Substitute tarragon or basil for dill if desired.
  2. Alternatively, use store-bought herbed goat cheese or your favorite flavored goat cheese for a quick substitution.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
/0 Comments/by

Peppermint Meringue Kisses

Peppermint Meringue Kisses
Yields 60
This creative Peppermint Meringue Kisses cookie recipe will get you in the holiday spirit.
Write a review
Save Recipe
Print
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Ingredients
  1. 4 Large EGG whites, room temperature
  2. 1/2 tsp. Cream of Tartar
  3. 1 3/4 cups Powdered Sugar, sifted
  4. 1 cup Crushed Peppermint Candies OR Candy Canes
Instructions
  1. HEAT oven to 225° F. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 2 Tbsp. at a time, until the whites are glossy and stand in stiff peaks.
  2. FOLD IN crushed candies. Spoon into pastry bag fitted with large fluted or plain tip. PIPE meringue onto baking sheets lined with parchment paper or aluminum foil. SPRINKLE with additional crushed candies.
  3. BAKE in 225° F oven until firm, about 1 hour. Turn off oven. LET DRY in oven, with door closed, until cool and crisp, at least one hour.
Notes
  1. • Customize your cookies! With only 4 basic ingredients and multiple tasty variations, these meringue kisses are great for any occasion! Peppermint kisses make a perfect addition to any holiday cookie tray!
  2. • Chocolate Sprinkle Variation: Omit peppermint candies. Pipe from a pastry bag fitted with large fluted tip. Sprinkle with chocolate jimmies before baking.
  3. • A dry day is best. Meringue kisses made on humid days absorb moisture from the air, causing them to flatten out when baked and lose their crispness.
  4. • Substitution: 1 cup granulated sugar can be substituted for the powdered sugar. Beat after each addition until sugar is dissolved before adding the next. Rub a bit of meringue between thumb and forefinger; it should feel completely smooth.
  5. • Baking sheets can be lightly greased and floured, if desired.
  6. • No pastry bag? Drop meringue by tablespoonfuls onto baking sheets.
  7. • To store: Place meringue kisses in tightly sealed container, with waxed paper between layers.
  8. • To re-crisp: If stored kisses lose their crispness, bake in 200°F oven 15 to 20 minutes.
Adapted from Incredible Egg
Adapted from Incredible Egg
Rosemary Farm https://www.rosemaryfarm.com/
/0 Comments/by