I’m sure we have all had eggs at some point or another. Whether scrambled, hard boiled, or sunny-side-up eggs are a delicious treat. These delicacies are mainly eaten for breakfast, but surprisingly they can also be eaten in other ways at lunch and dinner, or even for a snack.
These creamy deviled eggs are classic and sure to be a hit. They are a great appetizer or casual snack between meals.
Creamy Deviled Eggs
Ingredients:
8 large eggs
1/3 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar
1 tablespoon minced shallot
¼ teaspoon hot sauce
Coarse salt and ground pepper
Paprika
Directions:
1. Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
2. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.
3. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
4. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
Eggs are fantastic because they are healthy, quick to prepare and very cheap! As college students, cost is a big factor in anything we do and we are always conscientious about prices when we buy food. If you’re looking for a classic breakfast I recommend these sunny-side up eggs with baked potato hash.
Sunny-Side-Up Eggs with Baked Potato Hash
Ingredients:
3 white or yellow fleshed potatoes
1 medium yellow onion, diced
2-3 tsp. olive oil or canola oil
2 sprigs thyme
1 sprig rosemary
paprika
salt and pepper
butter
4 large eggs
Directions:
For Hash:
1. Preheat oven to 450°
2. Cut potatoes into ¼-inch squares
3. In a large bowl, toss potatoes and onions with oil until coated
4. Stir in herbs, a pinch of paprika, salt and pepper, and spread mixture into a cookie sheet. Bake until browned, turning occasionally, around 10-15 minutes
Eggs:
1. Over low heat, melt butter in a small, non-stick pan using just enough to lightly coat bottom
2. Crack an egg in a bowl then put into a pan. Turn heat up to medium high and cook until outer white is fully set
3. Serve over the potatoes. Season with salt and pepper. Serves 4
Although this next dish sounds like a delicious way to start the morning, it works well as a lunch or dinner creation too. The recipes for egg rothko or spring vegetable succotash with an accompanying poached egg are both quick and easy to make and are a hearty way to use eggs in meals other than breakfast.
Eggs Rothko
Ingredients:
Unsalted butter
4 slices brioche bread
4 large eggs
2 cups grated cheddar cheese
Directions:
1. Preheat oven broiler
2. Melt 1 tsp butter in large, non-stick griddle pan over medium heat
3. Cut a hole 2 inches in diameter in the center of each brioche slice and place on pan
4. Put a sliver of butter in each hole and carefully crack an egg into each opening
5. Cook until the egg whites against griddle are opaque but the yolks and top half of whites are still runny (2-3 minutes)
6. Flip bread and egg together cooking 1-2 minutes more
7. Remove brioche slices from griddle and set on a cookie sheet
8. Distribute grated cheddar evenly over slices. Place cookie sheet under broiler and allow cheddar to melt completely (1-2 minutes) Serves 4
Spring Vegetable Succotash with Poached Egg
Ingredients:
¼ lb. wild mushroom
4 chopped scallions
½ clove garlic minced
1 tbsp. olive oil
1 bunch red radishes cut into quarters
1 fennel bulb, cored and cut into strips
1 tbsp. fresh thyme
salt and pepper
juice from ¼ lemon
2 bunches spinach, rinsed
butter
vinegar
4 eggs
Directions:
For Succotash
1. Cut mushrooms into small pieces. Toss with scallions and garlic, set aside
2. In large skillet, heat olive oil over medium heat until shimmering
3. Add mushroom mixture and cook until lightly browned about 2-3 minutes
4. Add radishes and fennel. Season with dill, thyme, and sale and pepper. Stir in lemon juice and cook for another 3 minutes
5. Toss in spinach with a sliver of butter and cook until wilted
For eggs
1. Bring a small pot of water and splash of vinegar to a boil
2. Crack egg into bowl
3. Stir boiling water into a whirlpool and quickly, but gently tip egg into pot
4. Lower heat to simmer and cook for 3 minutes. Remove with a slotted spoon and season with salt and pepper
5. Spoon vegetables onto plates and place eggs on top. Serves 4
As a side note, although eating eggs is healthy and provides much needed protein, they also contain high levels of cholesterol, and when eaten in large amounts can have negative effects on your heart and blood pressure. So eat eggs in moderation and they will give you the satisfaction of a good, healthy, affordable meal.