Fried Deviled Eggs

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These are such a delicious appetizer! If you love Deviled Eggs, you will LOVE, LOVE, LOVE these!

Ingredients:

 

For egg yolk mixture:

6 hardboiled eggs, cooled

2 Tablespoons mayonaise

1 Teaspoon yellow mustard

1 1/2 Teaspoons of sweet relish

1/8 teaspoon salt

1/8 teaspoon black pepper

Paprika for garnish

For frying egg whites:

1/2 cup flour

1 egg

3/4 cup panko bread crumbs

salt and pepper 

oil for frying

Preparation:

Separate the yolks from the whites and place yolks in a small bowl.  Add mayo, mustard, relish, salt and pepper and mash and mix together until yolk mixture is nice and smooth and set aside.  

In 3 shallow bowls add flour in one, a beaten egg in another and panko bread crumbs in the 3rd.  Season all 3 bowls with salt and pepper.   In a large shallow frying pan add about 1/4 cup of vegetable oil and heat on med/high heat.  Take egg whites and first dip in flour, then in egg and last dip in panko.  Once all egg whites are coasted place in hot oil and fry until both sides of egg white are brown.  Remove and let drain on paper towels.

Once all egg whites are fried and cooled slightly you can add your yolk mixture into the center of each egg white.  You can do this with two spoons or you can also add the yolk mixture into a plastic sandwich bag or piping bag and cut off the tip and pipe the egg yolk mixture into the egg white.  It's all a matter of preference.  Sprinkle the top of each egg with a little paprika for color.  You can serve these warm or cooled.

 

Grilled Asaparagus Quiche Breakfast Sandwich

I made this breakfast sandwich the other morning using leftover crust less asparagus quiche that I had made the day before.  My kids LOVED it. 

 

 

 

Ingredients:

for crust less quiche:
7 eggs
1 bunch of asparagus
1 1/2 cups shredded cheddar cheese
1/2 cup milk
1 tablespoon fresh sage, chopped
salt and pepper to taste

for grilled cheese sandwich:
2 slices of any kind of cheese you like (I used American cheese)
2 slices of any kind of bread you like (I used whole wheat bread)
butter or margarine, softened

Preparation:

Cut off bottom 1/3 of asparagus and discard.   Cut asparagus into small bite size pieces and place in a microwave safe bowl and add a tablespoon of water.  Steam in microwave on high for 60 seconds.  Meanwhile, beat eggs with milk in a large bowl.  To egg mixture add chopped sage, salt and pepper to taste.  Now add steamed asparagus pieces and shredded cheese.  Mix everything together and pour into a small casserole dish that has been greased with non-stick cooking spray.  Bake at 375 degrees F. for 45 minutes, remove from oven and let cool slightly.

To assemble sandwich; cut a small square of quiche and set aside.  Spread softened butter or margarine on one side of each slice of bread.  Place a small frying pan on stove on med/high heat.  Add one slice of bread butter side down in hot pan.  Next, add one slice of cheese, then a square of crust less quiche, another slice of cheese and lastly add the second piece of bread butter side up.  Brown bread for a minute or two and flip and then brown the other side of bread.  Watch this carefully so you don't burn the bread.  Once both sides of bread are brown and cheese is melted remove from pan and cut sandwich in half or quarters and Enjoy!

Egg in a Hole

This is one of my kids favorite breakfast recipes.  It's fun to make and to eat and of course it's easy and delicious!

Ingredients:

4 whole eggs
4 slices of bread (any kind you like)
butter or margarine
salt and pepper to taste

Preparation:

Take 4 slices of bread and using a circle cookie cutter or the rim of a round glass cut out a circle from the center of each slice of bread.   In a large skillet or on a flat griddle melt 1-2 tablespoons of butter.  Place bread slices on to buttered skillet and then crack an egg into the center of each slice of bread. Sprinkle with salt and pepper.

Cook on med/hi heat on the first side for a few minutes until the bread becomes golden brown and the bottom of the egg begins to set.  Then carefully flip over each egg/bread slice using a large spatula.  (I like to re-butter the skillet before cooking the other side. I just lift up the bread slice slightly and slide another small pat of butter under each bread slice and then flip over).  Cook on second side for another 3 minutes until egg is set to medium.  You want the yolk to be soft and run slightly but not be under cooked.

Sprinkle with salt and pepper and serve hot.

Classic Deviled Eggs

I never made deviled eggs before.  I always thought it was sort of old fashioned and pase' but I think I was wrong.  Deviled Eggs are a "classic" appetizer not old fashioned.  For my first try I just made very simple, straight up "classic" deviled eggs and I served them as one of the appetizers for a small family dinner I had last week at my house.  These little eggs were GONE in minutes!  This is also a very quick, easy appetizer to make if you need something last minute especially since most people always have eggs, mayo and some type of white vinegar on hand.  I can't wait to experiment and see what other types of deviled egg recipes I can come up with.

Ingredients:

6 hardboiled eggs

1/4 cup mayonnaise

1/4 teaspoon apple cider vinegar (you can really use any type of white vinegar)

salt, pepper, paprika, chives to taste

Preparation:'

Split hard boiled eggs in half and carefully remove yolks and place in a small bowl.  To the yolks add mayo, vinegar, salt and pepper.  Mix with a fork until very well blended.  Put yolk mixture into a pastry bag with a round or star tip (or just use a ziploc bag and snip a small amount off of one corner).  Pipe about 1-2 tablespoons of egg yolk mixture into each egg shell.  Once all the eggs are filled with the yolk mixture sprinkle the tops with paprika and some chives.  You can make these several hours in advance and chilll them in the refrigerator utnil ready to serve. 



Guest Blogger Mondays.....Today all the way from Abu Dhabi.....Egg and Cheese Manakish (Breakfast Pizza) by Michelle

GUEST BLOGGER of the Week

Michele

About Michele: Hi, I'm Michele. I am the lucky mom of a sweet five year old daughter and wife of a wonderfully talented man whose occupation allows us to travel to some amazing places and live abroad.  After a year of living and traveling in Asia we now call Abu Dhabi, UAE, home. You know the city from Sex And The City 2.

The Middle East was never high up on my bucket list places I wanted to live but over this past year I have truly and surprisingly come to love living in this country. The region is full of culture, ancient history and a regional blend of delicious food. I think I am a little biased about the food since the local dishes are similar to Mediterranean cuisine- it is the comfort food of my childhood. 

I grew up in a Greek family with a father who was passionate about food; cooking, eating, exploring cultural cuisine. He always told me if you want to understand the people from around the world start by eating their food.  I find it ironic that I have unintentionally followed in his footsteps.

One of my favorite dishes from this region is za'atar.  Za'atar often refers to any dish that consists of flatbread, like pita, and a mix of herbs like oregano, basil, thyme and savory. Za'atar also refers to just the dried mix of herbs, spices and seeds. The word is used interchangeably which can be really confusing. Za'atars, are common in Greek, Israeli, Turkish and Arabic cuisine.

The local "za'atar" restaurants serve these bread dishes rolled up like a wrap with meat and salad or flat, cut into slices like pizza. When it is served flat it is called manakish or manoosheh. Loosely translated it’s "arabic pizza". Regardless of presentation, the main ingredient is always za'atar, and usually a lot of it!

The  Za'atar recipe I like to make at home is Egg and Cheese Manakish.  It is eaten for breakfast or as a snack  or mezze.  My daughter loves the idea of eating pizza for breakfast so it is always a big hit.  It is super fast an easy. I hope you and your family will enjoy it.

 Egg and Cheese Manakish / Breakast Pizza

Ingredients:

1 large pita or Middle Eastern flatbread
2 eggs
1 Cup of shredded cheese  (An Arabic cheese called haloumi is commonly used but I use mozzarella)
2 teaspoons za'atar - A mix of dried oregano, basil, thyme, savory.  I use a premix like McCormicks "Italian Pinch". I usually skip the seeds.  It is really up to you.
Add salt and pepper to taste 

Optional variations : like traditional pizza you can add all sorts of toppings such as onions, olives, tomatoes, and cooked turkey bacon. They can be added to the egg mixture before baking or added cold after cooking.

Preparation:

Preheat the oven to 350 F. In a small bowl, beat the eggs as if you were making scrambled eggs. Add your za'atar, salt and pepper to taste. Once the eggs are mixed add the cheese and blend until it is well coated with the egg mixture.  On a baking or pizza tray, place your bread smoother side down. Pour the egg mixture directly onto the bread. Using a basting brush or fork spread evenly so that the egg does not puddle in any one area.  Bake for 3-4 minutes at 350 degrees F then finish under the broiler until the top bubbles.
Slice like a pizza pie.

Matzo Brie

I wait all year to be able to make matzo brie for breakfast or for dinner..... or for lunch for that matter. It is a real treat for the kids. This has been something that I have done every year since I can remember. It is an easy recipe and is really very tasty. Very much like french toast (well that is if you made french toast with matzo LOL).

Ingredients:

4 pieces of matzo
3 eggs, beaten
1/3 cup milk or soy milk
1/2 teaspoon salt

Preparation:

Break up matzo into a large bowl and add cool water to cover. Let soak approx 5- 10 minutes to soften matzo. Drain in a colander and return to the bowl. Add the beaten eggs and milk. Season with salt. Melt a tablespoon of butter in a frying pan. Pour matzo egg mixture into the pan and spread out and pat down, Allow the mixture to brown on the bottom then flip to brown the opposite side ( it is a good idea to split the mixture into quarters and flip each individual quarter instead of trying to flip the entire thing at once). When browned on both sides remove from heat and sprinkle sugar over the top or pour maple syrup over. Enjoy.

Grilled Vegetable Egg White Quiche

Honestly this blog is making me gain weight. So for today's lunch I made a delicious egg white quiche loaded with grilled vegetables and very little cheese.  It was DELICIOUS!

Ingredients:

1 lowfat premade pie crust

8 egg whites

1 1/2 cups of cubed grilled vegetables (eggplant, zuchinni, yellow squash, mushrooms, roasted red peppers)

1 teaspoon of kosher salt

1/2 teaspoon black pepper

1/2 cup low fat cheddar cheese

1/4 cup of skim milk

Preparation:

Slice veggies 1/4 inch thick, preheat1 tablespoon olive oil in grill pan and add vegetables and grill on both sides until soft and slightly charred.  Removes from pan and cube and set aside.  In a medium bowl whisk eggwhites, skim milk, salt and pepper and whisk until frothy.  Add cheese and veggies and stir to combine.  Pour mixture into prepared pie crust.  Bake for 1 hour, cool slightly before cutting.



Egg Salad

I really only like egg salad that is homemade so I can control the amount of mayo. I like to experiment with different ingredients to add in. This one I made recently for a family brunch and it came out yummy.

Ingredients:

8-10 hard boiled eggs

1/4-1/2 cup of low fat mayonnaise

3-4 celery stalks chopped

1/2 small onion chopped

1 T fresh dill chopped

paprika, garlic powder, salt, pepper to taste

Preparation:

Combine all the ingredients in a bowl together and chill.

Spinach Mushroom Quiche

This is a standard Brunch recipe for our family.  It's super easy, it always comes out good and every loves it. 

Ingredients:

6 eggs
1 16 oz package of frozen, chopped spinach
1 package of sliced fresh mushrooms
1 medium onion, chopped
1-2 T. oil
1 frozen deep dish pie crust
1 ½ cups of shredded cheddar cheese
Salt and pepper to taste
Preparation:

Thaw frozen spinach and drain very well. Saute onions and mushrooms in a skillet until lightly brown. Add spinach and warm through. Beat eggs in a large bowl. Combine spinach mixture, beaten eggs, cheese, salt and pepper and pour into frozen pie crust. Bake at 350 degrees for 1 hour or until set. Cool slightly before serving.