As a follow-up to “The Chicken and The Egg” show, we wanted to share a few delicious egg recipes. Enjoy!

Deviled Eggs with Point Reyes Blue Cheese and Toasted Pecans

4 hard boiled eggs
2 Tablespoons of Point Reyes Blue cheese crumbled
2 Tablespoons mayonnaise
Toasted pecans to garnish

Cut eggs in half, lengthwise.
Remove egg yolks.
In a small mixing bowl combine yolks, mayonnaise and blue cheese.
Spoon mixture into the egg shells.
Top with toasted pecans serve.

Makes 8 deviled eggs.

“Make Ya Mother Proud” Egg Salad Sandwich
on Toasted Ciabatta with Sunflower Greens

2 hard boiled eggs
2 Tablespoons minced celery
1 green onion chopped
1 Tablespoon Mayonnaise
¼ teaspoon Dijon
Salt and pepper to taste

Using the coarse side of the grater shred hard boiled eggs.
Combine celery, onion, mayonnaise and Dijon.
Season with salt and pepper.

Serve on toasted Ciabatta with Sunflower Greens

Straciatella with Escarole for One

1 cup chicken broth
1 large egg
1-2 tablespoons of freshly grated parmesan
3-4 leaves of washed escarole*, coarsely chopped
Salt and pepper to taste

Bring chicken broth to a boil in sauce pan.
Whisk egg and parmesan.
Turn down broth to simmer.
Drizzle egg mixture into broth, stirring gently.
Simmer until egg is set.
Place chopped escarole in large soup bowl.
Ladle hot soup over escarole.
Season with salt and pepper.

*Substitute your favorite dark leafy green

Egg Strata with Swiss Chard and Fresh Mozzarella

2 T butter
1 large onion diced
4 cups swiss chard, shredded (1 large bunch)
5 cups francese bread, cubed
8 oz fresh mozzarella, shredded
½ t salt
freshly ground black pepper
1 t fresh thyme, minced
8 eggs
1 cup half and half

In large cast iron skillet saute onion in butter until sweet and fragrant.
Add swiss chard, cover and steam for 5 minutes.
Remove lid and continue to cook until liquid is absorbed.
Meanwhile whisk together eggs, ½ and ½, salt, pepper and thyme.
Spread ½ of the bread in the bottom of a buttered 9×13 baking dish.
Top with ½ of the chard mixture and ½ of the cheese.
Layer remaining bread, chard and cheese.
Pour egg mixture evenly over the top.
Cover strata and refrigerate overnight.
In morning remove saran.
Bake @350 35-40 minutes until egg mixture is set.

Serves 6-8

Recipes by Nancy Kelly Weimer

Posted in Blog, Eat |