 |
||||||||
 |
||||||||
|
||||||||
|
Eggs: not just for decorating
By Times staff writer There will be a lot of time and effort put into decorating Easter eggs this week. Don't forget, as you're dipping hard-boiled eggs into swirling pastel liquid, that eggs can be eaten, too. An Easter brunch is a nice way to celebrate the holiday, and eggs can certainly take center stage at that meal. This Vichyssoise Tart makes use of leftover mashed potatoes and is made heartier by a small can of chunk chicken. Serve with a fruit melange of strawberries and blueberries along with muffins or bagels for a special breakfast. Hash Brown Quiche
Evenly coat 9-inch pie plate with spray. Set aside. In medium bowl, beat together 1 egg and 1/4 teaspoon of the celery salt. Stir in potatoes until well combined. To form crust, press potato mixture onto bottom and up sides of lightly greased 9-inch pie plate. Bake in preheated 375-degree oven for 5 minutes. Remove from oven. Sprinkle with vegetables and chicken. Beat together milk, remaining eggs and remaining celery salt until well-blended. Pour over vegetables and chicken. Sprinkle with almonds. Bake at 375 degrees until knife inserted near center comes out clean, about 45 minutes. Let stand 5 minutes before serving. Serves 6. Source: American Egg Board Cheddar Cheese and Chive Eggs
Whisk together eggs, half and half, and sour cream. Add salt, pepper and chives to taste. Melt butter in medium cast-iron skillet or other ovenproof frying pan. Pour egg mixture into skillet. Cook, lifting gently as egg sets so soft egg runs under. Remove from heat while egg is still moist. Sprinkle shredded cheese on egg and place under broiler. Remove when cheese has melted and eggs are fluffy. Let cool slightly and slice into 6 wedges. Garnish with a fresh basil leaf and tomato wedge. Serves 6. Source: Ten Inverness Way Bed and Breakfast Inn, Inverness, Calif. Vichyssoise Tart
In medium bowl, beat together 1 egg and the onion salt. Add potatoes. Stir until well blended. Spread over bottom and up sides of lightly greased 9-inch pie plate or shallow baking dish. Set aside. In small saucepan over medium heat, cover and cook leeks and water, stirring occasionally, until tender, about 8 to 10 minutes. Drain. Drain chicken into liquid measure. Add milk to make 1 cup. Set milk mixture aside. Stir together drained chicken and leeks. Spoon into prepared crust. Beat together remaining eggs, lemon juice and reserved milk mixture until blended. Pour over leeks and chicken. Bake in preheated 375 degree oven until puffed and knife inserted near center comes out clean, about 30 to 40 minutes. Garnish with dill sprigs, if desired. Serves 6. Source: American Egg Board Wagon Wheel Frittata
In a 10-inch omelet pan or skillet over medium heat, combine oil, broccoli and water. Cover and cook just until broccoli can be broken apart with a fork, about 3 minutes. Take pan off the heat. Arrange broccoli spears so stems point to center of pan. Set mushrooms, rounded sides up, between broccoli spears. In medium bowl, thoroughly blend eggs, milk and seasoning. Pour over broccoli. Cover and cook over medium heat until eggs are almost set. Remove from heat. Place the largest tomato slice in the center. Cut remaining tomato slices in half and arrange around center slice. Sprinkle cheese evenly over the top. Cover and let stand until the eggs are completely set, about 5 minutes. Cut into wedges and serve from the pan. Source: American Egg Board
 © 2006 • All Rights Reserved • Tampa Bay Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111 
|
From the Times Taste section From the features wire |
