Category:

Eggs

Everyone has their trick they swear by for peeling perfect hard boiled eggs…and here’s mine! After cooling your eggs in an ice bath for 20 minutes peel your eggs under cool gently running water using the side of your thumb. Using the side of your thumb prevents accidentally gouging the egg whites with your nail, and peeling under running water helps to loosen the shell from the egg to prevent sticking. 

The ice bath is also a must in my book. Every time I’ve tried to peel a warm boiled egg it’s a war zone- shells everywhere, memories of better times….

Just ice your eggs.

Deviled Eggs

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Prep Time: 5 minutes
Cook Time: 20 minutes
Ice bath: 20 minutes
Total Time: 45 minutes
Course: Appetizer, Holidays, Side Dish
Cuisine: American
Servings: 24 egg halves
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Ingredients:
 
  • 1 dozen eggs
  • ¼ cup mayo
  • 2 Tbsp finely chopped pickles or relish
  • 2 tsp Dijon or yellow mustard
  • 1 tsp franks red hot (or your favorite hot sauce)
  • 1 tsp sugar
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp smoked paprika
Instructions:
  • Place your eggs in a pot with a lid and fill with water.
  • Bring the pot of water to a boil and when boiling shut off the heat, cover, and allow to sit for 15 minutes. While the eggs sit fill a large bowl with ice water.
  • When the 15 minutes have passed gently scoop the eggs from the pot and place them into the ice water. Allow them to rest for 20 minutes or until they're cool to the touch.
  • When your eggs have cooled peel them and slice in half length wise.
  • Scoop out the egg yolks and place them in a small bowl along with all remaining ingredients. Using a fork mash them together until smooth. This can also be done in a food processor if you're not trying to mash them by hand.
  • Place your smooth egg yolk mixture into a small zip top bag. Cut off a small corner from the bag and presto! You've made a piping bag for your eggs!
  • Fill your egg whites with the yolk mixture and sprinkle with the smoked paprika. Enjoy room temperature or chilled. These can be made and stored in the fridge up to two days in advance.

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Shashouka is a popular and delicious Mediterranean egg dish eaten at anytime of the day! If spice is your thing you could easily dial it up!

Feel free to customize this dish to suit your tastes as the only must have ingredients are the eggs, tomatoes, and accompanying spices. Goat cheese is a delicious tangy option, but if it isn’t your style feta, queso fresco, and leaving the cheese out completely all work beautifully here as well!

Shakshouka

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Main Course
Cuisine: Mediterranean, Middle Eastern
Servings: 4
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Ingredients:
 
  • 8 eggs
  • 28 oz can whole San Marzano tomatoes
  • 1 cup water
  • 1 large onion (chopped)
  • 1 lb eggplant (chopped)
  • 6 cloves garlic (minced)
  • ¼ cup olive oil
  • 15 oz cherry peppers in brine (chopped, stems removed)
  • 2 Tbsp cherry pepper brine
  • 1 ½ tsp ground cumin
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 oz goat cheese (*optional)
  • 2 Tbsp fresh parsley (chopped *optional)
Instructions:
  • In a bowl add the whole canned tomatoes with their juices and squeeze the tomatoes with your hands to break them up, add the paprika, 1 tsp cumin, chopped cherry peppers, and 2 Tbsp cherry pepper brine. Stir and set aside.
  • In a large pan over medium-high heat add 1 Tbsp olive oil and the chopped onion. Cook until the onion is soft and beginning to brown about 5 minutes.
  • Add the remaining 3 Tbsp oil and eggplant and continue to cook until the eggplant is soft about 7-10 minutes. When the eggplant is soft add 1 tsp salt, 1 tsp black pepper, and the garlic. Toss to coat the eggplant and onion. Cook until the garlic is fragrant, about 1 minute.
  • Reduce your heat to medium and add your bowl of tomatoes and peppers to the pan. Allow to simmer for 5 minutes, stirring occasionally. Add 1 cup of water and stir again.
  • In the pan with the back of a spoon or rubber spatula gently make holes in the sauce and crack one egg into each hole. When all the eggs have been added cover your pan and simmer for 5-7 minutes or until the egg whites are fully cooked.
  • When ready to serve sprinkle the goat cheese, ½ tsp cumin, and parsley over top. I serve this dish with GF tortillas, flat bread, or rolls. Enjoy!

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Frittatas are a magical breakfast that makes literally anything teetering on the cusp of life in your fridge taste AMAZING. They’re good for breakfast, lunch, brunch. eh? eh? See where I’m going with this? Frittatas any time!

Feel free to use whatever you have in your fridge. Meat, dairy, veggies, herbs. The possibilities are endless! The only real rule I use are 2 cups veggies, 1 dozen eggs, at least 1/4 cup dairy, and at least 1 tsp salt. Always. This combo makes a creamy, well seasoned dish no matter what you use in it. Change it up and make it your own! This recipe uses what I always have leftover in my fridge because I always buy too much and never learn my lesson- or maybe the lesson is that I always secretly want a frittata!? #FoodBlogRevelations

Vegetable Frittata

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: Italian
Servings: 6

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Ingredients:

 

  • 2 Tbsp butter
  • 12 eggs
  • 1/2 yellow onion (chopped thin)
  • 1 green bell pepper (chopped thin)
  • 1 yellow squash (chopped thin)
  • 2 roma tomatoes (thinly sliced)
  • 3 yellow potatoes (thinly sliced)
  • 2 cups baby spinach and arugula mix
  • 1 Tbsp herbes de provence (divided)
  • 1/4 cup sour cream
  • 1/4 cup shredded parmesan
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
Instructions:

  • Preheat your oven to 425 degrees Fahrenheit.
  • In a skillet over medium-high heat add the 2 Tbsp butter and melt.
  • Add the onion, bell pepper, potatoes, yellow squash, 1 tsp salt and 2 tsp herbes de provence.
  • Mix together and saute until soft (about 10 minutes).
  • While vegetables are sauteing- in a separate bowl mix together the eggs, sour cream, 1/2 tsp salt, and 1 tsp black pepper. Scramble.
  • When the vegetables have finished cooking, add the spinach and arugula mix to the pan and wilt.
  • Add the vegetable mixture to the bowl with the eggs.
  • Pour the egg and vegetable mixture into a pie dish and top with Parmesan cheese, and remaining herbes be provence (1 tsp).
  • Bake the frittata for 30 minutes checking if done at 25 minutes.
  • The frittata should be lightly puffed, bouncy, and have only a slight jiggle.
  • When the frittata is fully cooked, remove it from the oven and set your broiler to high.
  • Place tomatoes around the outer rim of the dish and broil for 3-5 minutes. This will cause the tomatoes to wrinkle slightly, and the edges and center of your frittata to lightly brown. Those parts are the REALLY good stuff.
  • Remove from the oven and allow to cool slightly before serving. Enjoy!

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Let’s make use of what we can find on the shelves in the grocery store to make a warm and filling breakfast or side dish! I know eggs are becoming hard to come by at the store, so if you didn’t know-eggs last 4-5 weeks beyond their sell by date. Don’t be afraid of that date on the carton. Crack your eggs into a bowl and if they look weird or smell bad do not use them. Otherwise they should be good!

I used eggs for moisture in this recipe since GF goods are notoriously dry. They are entirely optional in the recipe, and could be substituted with 2 Tbsp vegetable oil or even a little water just to help hold it together. Olive oil would be too strong here.

https://whatscookingamerica.net/Q-A/EggsSell.htm

Sausage Balls

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
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Ingredients:
 
  • 2 cups gluten free Bisquick
  • 2 eggs (optional *see notes)
  • 4 cups shredded sharp cheddar cheese
  • 1 lb raw ground breakfast or Italian sausage
Instructions:
  • Preheat your oven to 350 degrees Fahrenheit.
  • Combine all ingredients in a mixer or by hand. It’s tedious by hand so go the mixer route with the paddle attachment if you have one, or combine in a food processor.
  • Roll into 30 balls. Roughly 1.5 Tbsp each.
  • Bake on a lightly greased cookie sheet for 27 minutes or until sausage is cooked through, and enjoy!

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Want those picture perfect runny yoks? This is how you get them! In traditional fried egg recipes the yolks can overcook easily or the whites aren’t fully cooked. With this recipe you get the best of both worlds and eggs that are perfect for the gram!

"Instagram" Eggs and Avocado

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Get those perfect runny yolks for the 'gram!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4 teaspoons Avocado Oil (or oil/butter of your choice)
  • 8 Eggs
  • 2 Ripe Avocados
  • Red Pepper Flakes
  • Cilantro or parsley for sprinkling
  • Black Pepper
  • kosher salt
  • Optional: Balsamic vinegar or lime juice
  • Optional: Black sesame seeds (pink pepper)
Instructions:
  • Start by heating up your chosen cooking surface to about 400 degrees. On a stove top this is about medium high. I always choose my rectangular nonstick electric griddle for two reasons. One, I can cook all the eggs at once, and two the temperature control on the side. I’m a sucker for complete control!
  • While the pan heats up slice your avocado (1/2 per two eggs)
  • Scoop out your avocado and fan it out onto the plate or platter. It looks fancy, but isn’t, and takes two seconds to do.
  • Finely chop the cilantro
  • Pour the oil into the pan. If you’re scaling the recipe back it’s 1 tsp oil for every two eggs.
  • Crack your eggs into the pan- the key here is to get as close to the pan as you can, and crack the eggs slowly. This stops the eggs from spreading too far and burning the edges.
  • Once the eggs are in the pan immediately drop the heat to 200 (or medium low) and cover with a lightweight heat proof bowl or lid.
  • Allow the eggs to cook until the whites are set. About 2-3 minutes. Since everyone’s stoves/griddles are different the cooking times will vary. It’s totes okay to peek in at them just be sure to recover them when you’re done!
  • When your whites are set remove the cover. Remember: IT WILL BE HOT!
  • Plate the eggs so they cover about 10% of the avocado, and sprinkle on whatever seasoning you want! I like a little crushed red pepper flakes, salt, pepper, chopped cilantro, and lime juice. If I drizzle with balsamic vinegar I prefer to use parsley, red pepper flakes, salt, pink pepper, and black sesame seeds.

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