Posts Tagged ‘eggs’

Recipe: Egg and Radish Salad

Ingredients

  • 2 bunches of radishes, sliced
  • 3 eggs, hard-boiled and chopped
  • 1/3 cup sour cream or 2 tablespoons mayonnaise
  • 1 bunch of green onions, white part only, thinly sliced
  • salt and pepper
  • 2 sprigs fresh parsley, cilantro, dill or fennel fronds, finely chopped

Directions

Mix all ingredients together. Serve in a sandwich, on a bed of lettuce, or an toast.

Recipe: Asparagus Frittata

Ingredients

  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 pound fresh mushrooms, sliced (optional)
  • 6 eggs
  • 1 tablespoon water
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons freshly grated Parmesan or other hard cheese
  • 1/2 cup shredded chevre, feta, or mozzarella cheese

    • Directions

    Preheat oven to 325 degrees F (165 degrees C). Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and sauté until the asparagus is tender, about 10 minutes. Stir in the mushrooms (if using), and continue cooking about 5 minutes. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Sprinkle on the mozzarella, chevre or feta. Cover, and cook 5 minutes. Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese. Turn on the broiler, and broil until the Parmesan is lightly browned.

    ERFM in the News: Chapel Hill Herald

    Farmers Market Celebrates Eggstravaganza

    hensonpasturebMarch 7, 2010

    HILLSBOROUGH — In search of that something special for Easter, say a pink egg or a golden baby chick?

    Those are among the offerings as spring looms at the Eno River Farmers Market in historic downtown Hillsborough from 10 a.m. to noon March 27.

    The market, held at the Public Market House on East Margaret Lane, will celebrate Eggstravaganza, featuring Easter egg dyeing with natural dyes and free range eggs, plus a visit from some tiny golden chicks. Read more…

    Eggstravaganza!

    eggstravaganza2-smallTitle: Eggstravaganza
    Location: At the Market
    Description: Farm-fresh, free-range eggs; Egg dyeing; Baby chicks; Chicken coop displays.
    Time: 10:00 – Noon
    Date: March  27, 2010

    Recipe: Devilled Eggs

    Devilled-Eggs-350Ingredients

    • 6 eggs
    • 1/4 cup mayonnaise
    • 2 tablespoons finely chopped onion
    • 3 tablespoons sweet pickle relish
    • 1 tablespoon prepared horseradish
    • 1 tablespoon prepared mustard
    • paprika, for garnish
    • salt and pepper to taste

    Directions

    Boil the eggs in gently simmering water and boil for 10 mins. Remove from hot water, cool, peel and cut lengthwise. Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard. With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.

    Recipe: Winter Quiche

    The Best thing about quiche is that you can substitute almost any ingredient (except the eggs!) and it will come out totally different, but totally good.

    Ingredients

    • A little butter or olive oil
    • 3 cloves garlic, chopped
    • 1 small onion, chopped
    • 2 bunches of spinach or Swiss chard (ribs removed) or Hakurei turnip greens (or any other tender green)
    • 6 ounces or feta or chevre (any flavor,) crumbled
    • 6 ounces of some grateable cheese, grated
    • Any kind of sausage, such as chorizo or breakfast sausage (optional)
    • 1 (9 inch) unbaked deep dish pie crust
    • 4 eggs, beaten
    • 1 cup milk
    • salt and pepper to taste

    Directions

    Preheat oven to 375 degrees F (190 degrees C). In a skillet, heat the butter or oil over medium heat. Saute the garlic and onion until lightly browned. If you are using sausage, remove it from the casing and add it to the pan. Cook it until browned while chopping it into small pieces. Add the greens and cook until just barely wilted (just to get them small enough to fit in the pie pan.) Spread the mixture in the pie crust. Sprinkle the crumbled cheese and half the grated cheese over it. Season with salt and pepper. Beat the eggs with the milk in a bowl. Pour them evenly into the pie crust. Bake in preheated oven for 15 minutes. Sprinkle top with remaining grated cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

    Recipe: Swiss Chard and Feta Frittata

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1/2 lb Swiss chard, large ribs removed and chopped into strips
    • 3/4 cup goat cheese (feta or chevre) crumbled
    • 6-7 eggs, beaten
    • 1/2 cup whole milk, half and half, or cream
    • nutmeg
    • salt and pepper, to taste

    Directions

    Preheat the broiler. In an oven-proof skillet, saute the onion in olive oil until translucent. Add the chard, turn the heat to low, and cook, covered, until wilted. Drain any excess liquid. Spread the chard evenly over the bottom of the skillet. Crumble the cheese over it. Beat the eggs with the milk and spices and add it to the pan. Cook on medium-low heat until the edges are set. Place the whole skillet in the oven and broil until the frittata is set in the center and browned on top.