Asparagus will be at its most flavorful if blanched, roasted, or grilled prior to incorporating into the quiche.
A classic poached egg with Canadian bacon and an easy Hollandaise sauce. Feel free to substitute smoked salmon for a twist on this brunch favorite.
Baked Eggs aren’t just for Mothers’ Day brunch, but are excellent for easy weekend breakfasts. For added flavor and color, before baking, top the eggs with 1 tablespoon shredded cheese, salsa or chopped ham, or 1 teaspoon minced fresh herbs. Then simply bake as directed.
Help your little ones make this adorable breakfast in bed for mom on Mothers’ Day.
Easter just isn’t complete without Deviled Eggs. My Pancetta Deviled Eggs is a twist on basic deviled eggs.
Fathers need pampering too and this dish would make a good main course for a Father’s Day breakfast.
© Victoria Hart Glavin
Deviled Eggs Four Ways
I like basic deviled eggs, but if you’d like to mix it up a bit here are some unique deviled egg options for you and your family.
Basic Deviled Eggs
INGREDIENTS
6 Hard Boiled Eggs
1/4 Cup Mayonnaise
1 Teaspoon Mustard (I Like To Use Yellow Mustard)
1 Teaspoon Vinegar
Paprika (Optional)
Parsley Sprigs (Optional)
Boil eggs and remove shells. Halve eggs lengthwise and gently remove yolks. Set Whites aside. Place yolks in small bowl and mash with a fork. Add mayonnaise, mustard, and vinegar. Mix well. If desired season with kosher salt and pepper. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with paprika and/or parsley. Makes 12 Deviled Eggs
Greek Deviled Eggs
Prepare as above except fold 2 tablespoons crumbled feta cheese, 1 tablespoon finely chopped pitted kalamata olives, and 2 teaspoons snipped fresh oregano into yolk mixture.
Curry & Crab Deviled Eggs
Prepare as above, except omit mustard and vinegar. Stir mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon snipped fresh chives, and 1/2 teaspoon curry powder into mashed yolks. Mix well. Fold in 1/4 cup crabmeat.
Chipotle Deviled Eggs
Prepare as above, except omit mayonnaise, mustard, and vinegar. Stir 1/4 cup sour cream, 1 tablespoon finely chopped green onion, and 1 teaspoon finely chopped canned chipotle peppers in adobo sauce into yolk mixture.
© Victoria Hart Glavin
Scotch Eggs
You will need to purchase quail’s eggs for this recipe.
INGREDIENTS
1/2 Pound Pork Sausage
1 Tablespoon Chopped Fresh Chives
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
8 Hard Boiled Quail’s Eggs
Unbleached Flour For Coating
1 Beaten Egg
1 1/2 Cups Fresh White Bread Crumbs
Vegetable Oil For Deep-Frying
In a large-size bowl place pork sausage. Mix in chives, kosher salt, and pepper. Divide into 8 equal portions. On a floured surface, flatten each portion into a 2 inch circle. Shell quail’s eggs and dust with flour. Put beaten egg in one small-size dish and bread crumbs in another. Place each egg on a circle of sausage. Mold sausage around egg. Seal seams well. Roll each sausage-covered egg in beaten egg and then in bread crumbs. Fill a deep-fat fryer 1/3 full with vegetable oil and heat to 360 degrees. Very carefully place eggs into oil and deep-fry for 3 to 4 minutes, until golden brown. Remove from oil and drain well on paper towels until cool. Transfer to serving plate and serve. Makes 8 Scotch Eggs.
© Victoria Hart Glavin
Devilish Deviled Eggs
Here is another winner for your Super Bowl party line-up. I don’t think I know anyone who doesn’t like these deviled eggs. Adding the diced red bell pepper gives a bit of nice crunch to the basic deviled eggs.
INGREDIENTS
6 Large Eggs
1/4 Cup Diced Red Bell Pepper
1/4 Teaspoon Ground Cayenne Pepper
1/4 Teaspoon Ground Paprika
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Sour Cream
Dried Parsley Flakes For Garnish
Place eggs in a medium-size saucepan. Add enough water to cover eggs. Cover saucepan with lid and bring to a boil. Reduce heat to a simmer and cook eggs for 10 minutes. Drain hot water. Add cold water and let water drip slowly from tap into pan to allow eggs to cool completely. Remove shells from eggs and carefully cut eggs into halves lengthwise. Scoop out yolks into a medium-size bowl. Mash yolks and add diced bell peppers, cayenne, paprika, and pepper. Stir in sour cream. Spoon and slightly mound yolk mixture into each hollowed egg white half. Garnish with dried parsley flakes. Make 1 dozen.
Crunchy Egg Dip
Bacon and eggs are more than just a breakfast staple; here they combine with cream cheese, blue cheese crumbles and crunchy vegetables to make a tempting dip.
INGREDIENTS
8 Ounces Softened Cream Cheese
4 Hard Boiled Eggs (Finely Chopped)
4 Strips Bacon (Cooked, Drained, Crumbled)
1 Tablespoon Blue Cheese Crumbles
1 Chopped Dill Pickle
1/2Chopped Medium Green Bell Pepper
1/2 Cup Thinly Sliced Green Onions (Including Tops)
1 Tablespoon Milk
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a medium-size bowl, stir together the cream cheese, eggs, bacon, blue cheese, pickles, green pepper, and green onions. Stir until well combined. Stir in the milk, salt, and pepper. Cover and place into the fridge for at least 2 hours or overnight. Transport to the cooler if you are taking on a picnic. Makes about 3 cups.
