I heart Eggs
3rd August 2012
Anyone that knows me, knows how much I love eggs … like really love eggs, alot. Eating them makes me happy and Huevos Rancheros are my favourite.
I don’t usually put recipes on BTN, but as I was checking out Livestrong this morning and got distracted (and inspired) by some egg recipes, I thought I would share … and also because it’s Friday and eggs are always best on the weekend!
Crack two eggs in a small, ovenproof ramekin. Top with finely chopped vegetables and a splash of milk. Bake until whites are set but yolks are still runny enough for dipping. Enjoy with wholemeal toasted soldiers.
Deviled eggs are a new one for me and even though they look like bad 80s canapés, I bet they taste amazing.
6 eggs, hard boiled, peeled
1/4 cup mayonnaise
1 tsp yellow mustard
3/4 tsp white wine vinegar
salt, pepper, paprika
Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks and mix in mayonnaise, mustard, vinegar, salt, pepper. Spoon mixture into each egg white half, dividing evenly. Sprinkle eggs with smoked paprika if desired. Serve immediately or refrigerate until ready to serve.
Not only does this Israeli recipe have an awesome name, I haven’t tried it before either! 2 egg firsts for me today!
1 tsp oil
1/4 chopped red onion
1 can fire roasted tomatoes
1-2 tablespoons garlic pesto (or just use some crushed garlic + basil)
Heat the oil, add onions and saute. Add tomatoes, pesto and simmer for a few minutes. Make two indentations in the sauce and carefully break the eggs into them. Cover and cook for a few minutes till the egg whites are cooked through, but the yolks are still soft.
I’m going to make Deviled Eggs and Shakshuka this weekend. Yay!
Hope you all have a happy and egg-citing weekend.
*Sorry, couldn’t help myself*
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