Eggstravaganza – every day….
Since our chickens are now in full laying mode we get on average of 9 to 12 fresh eggs a day and although I give away many to friends and neighbors I am determined to make the most of the delicious product of our hen’s labor LOL
If you have never eaten truly fresh eggs you don’t know what you are missing – the taste is so much better than what you get in the store. Even if they say cage free or farm fresh that is generally not what you think it is – the chickens’ living conditions are still not much better than the poor battery hens. Pastured is the correct term, apparently, for what we all probably have in our heads when we think of farm fresh.
Our chickens roam around all day eating bugs and weeds and scratching in the yard to their hearts content. They are more like pampered feather pets since my husband like to give them sunflower seeds and sprout lentils for them LOL
Happy hens lay the best eggs – the taste is richer and firmer than any store bought egg and I won’t waste a single one
Fortunately we are an egg loving family but lets face it there are only so many scrambled or fried egg breakfasts you can fit in to a week so here are some of my favorite recipes that use plenty of eggs.
Of course we do all the basics like omelets and hard boiled eggs chopped up in salads etc but I also make a mean fritatta LOL
Fritatta – Yum
Years ago in Boise Idaho I had an awesome fritatta with spaghetti noodles that I had to reverse engineer. It varies depending on whats in the fridge but here are the basics.
- Cook up some thick cut diced pancetta or regular bacon in a large cast iron pan
- Add in your favorite veggies – I usually saute up some mushrooms, onions and spinach
- Boil a handful of angel hair pasta and toss into the pan
- Season to taste
- In a mixing bowl crack at least 6 – 8 eggs
- Add about a cup of heavy cream (or milk if you really must)
- Add a couple cups of your favorite shredded cheese and whisk
- Pour your egg mixture into the pan and mix thoroughly
- Transfer the whole pan to the oven set to 350 and cook for about 35 – 40 minutes
- Slice into wedges and serve from the skillet
Breakfast Pizza – only 4 eggs on this one – I usually do 6 these days – Thanks Alicia!
This was inspired by a friend on Facebook and turned out to be a family fav. It is quick and so very easy.
- Spread out pizza dough on a large baking pan sprayed with PAM (I totally cheat and use the Pillsbury store bought stuff in a tube)
- Brush with olive oil and sprinkle a little garlic and parsley salt on it
- Sprinkle with shredded mozzarella cheese
- Layer with finely cut red onion, thin slices of pancetta, sauteed mushrooms and uncooked spinach (Don’t go too thick with the toppings or the dough wont cook properly)
- Crack 4 – 6 eggs on top and sprinkle with some seasoning to taste – I use a Johnny’s seasoning salt, which is unfortunately hard to get here in Florida – I just have a stockpile)
- Pop in the oven at 400 and keep an eye on it – it should be ready in 15 – 20 minutes however ovens vary and I just jiggle it to make sure the eggs are set but not to hard
- Slice with a pizza cutter and serve
Yum Quiche – before my fancy fluted pans
I love quiche and have been making it for years – again it is one of those recipes that you can switch up to your heart’s content but this is my favorite version and will yield a couple decent sized quiches depending on your dish sizes. I have a couple of 9 in cake pans but recently switched to some great fluted pans with removable bottoms that way I can pop it right out and the fluted pastry edge looks perfect – easier to cut too. If you make too much or don’t want crust you can just cook it in the baking pan for a crust-less quiche – still delicious and cooks up a little faster – presentation is not quite as nice however…
- In a large pan cut up and cook about 1lb of your fav bacon till crispy
- Using a slotted spoon remove the bacon and let drain on some paper towels – DO NOT waste all that bacon grease
- Toss some minced garlic and one large or two small finely sliced white onions into the pan (you may need to add more butter depending on how much bacon grease you have left)
- Saute for a good three or four minutes till soft and golden
- Toss in a container of sliced mushrooms and keep sauteeing – season to taste
- Toss in a couple handfuls of baby spinach near the end and cook till it softens – set aside
- After pressing your pastry into your pans (see below for that recipe)
- Crack 7 or 8 eggs in a large mixing bowl and add one and a half cups of heavy cream
- Add two cups of your favorite shredded cheese and season to taste – I usually add garlic, parsley, black pepper and Johnny’s seasoning salt
- Whisk thoroughly and then pour in all your other ingredients
- Divide the mixture between your two pans and pop in the oven at 400 for approx 35 – 55 minutes – the reason the range is so wide it will depend on how deep your quiche pans are…I basically check in after 30 minutes and you want the top to be getting lightly golden and the center to be just about set – a little jiggle is good – you don’t want the egg mix to be rock hard – but it does need to be firm enough to slice.
- Let cool for a few minutes before slicing and serving
I learned to make pastry from my grandmother and she didn’t use recipes – it was all by eye – basically twice as much flour as butter, a pinch of salt, dash of vinegar and a couple spoonfuls of water as needed… Chill for an hour and use…. I recognize that most people are not comfortable with recipes that are quite that free form LOL so Pioneer Woman has one that is as close to my grandmothers as I can find, but with actual measurements and directions :) She also turned me on to the fluted quiche pans.
Love the sign – love the eggs – this was a small batch we usually make way more…
We love deviled eggs in this house – as proven by the cool hand lettered sign I got for my husband for Christmas and now hangs proudly in the kitchen. There are million recipes out there and I know everyone has their favorites but I am not a fan of the sweet pickle that many people put in theirs, so I make mine with Parmesan cheese instead and they are usually a big hit
- Boil a dozen eggs – make sure they are at least a week to ten days old – very fresh eggs do not peel well – the membrane is too tight and you end up peeling little chunks of the white off and they look cratered - like the surface of the moon – delicious but not so pretty. If you are using store bought eggs this is not a problem you will face – I just have to plan in advance and set some aside to “age” LOL
- Peel and slice in half – remove yolks and place in a mixing bowl – get yourself a deviled egg plate – makes things so much easier…
- Add mayo and seasoning to taste – I prefer garlic salt, black pepper and a couple heaping tablespoons of finely grated Parmesan cheese.
- Use a food processor if you have one – I use a little hand held one that makes sure the mixture has no lumps
- Place in a piping bag and fill the egg halves (I use a Ziplock bag with the corner cut off because piping bags are too annoying to clean – this way I toss the bag and only have to clean the tip)
- Sprinkle with paprika and add garnish of bacon crumbles, chives or caviar, depends on your tastes
Rolling the pasta
I got a Kitchenaid mixer finally about two years ago and treated myself to the pasta set to go with it. It is a little tricky to do, but lots of fun and you definitely feel like a fancy chef when you make your own homemade pasta. Last time I made too much and so have frozen some in Ziplock bags.
I am told it keeps really well in the freezer but I have yet to boil up any of the frozen batches yet so can’t confirm that. Also there is a special Italian pasta flour very fine called 00 that I plan to try soon – supposed to make the best pasta
Pasta ready to cook or freeze…
- 2 cups of all purpose flour
- 2 cups of semolina flour
- pinch of salt
- 6 large eggs
- 2 tablespoons of olive oil
- Sift all the dry ingredients together then make a well in the middle
- Add eggs and olive oil and whisk together
- My mixer makes it easy to knead the dough but if you do it by hand it takes about 12 minutes and some muscle
- Wrap in plastic and allow to rest for about 30 minutes
- Either roll out by hand using lots of flour or use a handy dandy pasta roller to get it to the desired thickness – remember I said lots of flour or it will stick to itself
- My pasta cutter does fettuccine and spaghetti shapes so I just feed it through the blades and make little floury piles of pasta – some I froze, the rest I cooked
- Boil your pasta for a few minutes in salted water with a splash of olive oil (to prevent sticking) Toss in your favorite pasta sauce and serve
I like Alfredo sauces so I make my own with heavy whipping cream, Parmesan cheese, chicken, mushrooms, peas and pancetta – Yum!
World’s best strawberry cake – thanks Wendy!
I got this recipe from my blogging friend Wendy – I loved the look of it an filed it away for future use – took me a year to get around to it but now I make it all the time – it is soooo good and I am not actually much of a cake fan – usually too sweet for me. But this is light and fresh and tastes like summer on a plate. Not to mention how impressed everyone is at the sight of it. I made the first time over a year ago for my teenager’s birthday and everyone loved it – plus it uses 8 eggs LOL
Check out Wendy’s recipe and instructions she is so much more detailed than I would ever be and her photos are amazing :) (BTW save the left over egg whites from this recipe to make the meringue below)
Mmmmm – Pavlova
This was one of my favorite desserts growing up – I love meringue! But you just don’t see it in the US very often. So given my abundance of eggs I thought I would try it. Everyone loved it and I was impresssed that my first time effort at meringue went so well
Goes fast LOL
Here’s the recipe I used, only I used strawberries, blackberries and raspberries – since that is my fav version. Also I put a a couple tabsp of sugar and a tspn of vanilla in the whipped cream…
My teen has a sweet tooth so loves french toast – this has been a great way to use up eggs and have the family clean their plates. I have not picture of this – it goes fast…
- Crack 6 eggs in a bowl
- Add a dash of vanilla essence
- Add a cup of heavy cream (or milk if you must)
- Add a couple tablespoons of cinnamon
- Add about a quarter cup of maple sugar if you have it (brown sugar if you don’t) and whisk
- Dip your bread of choice and toss onto a medium hot skillet
- Flip and serve with maple syrup and or other favorite fixings
This was a new one for me – I had never made them myself before and they could have been a little thinner to be honest but they were a big hit – I served mine with a ricotta cheese filling, sliced fresh strawberries and a dusting of powdered sugar. They didn’t use that many eggs unfortunately, but I owed my guys a sweet, rather than savory weekend breakfast LOL
- 1 cup milk
- 1 egg
- 1/2 cup plus 1 Tbp all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. canola oil
- 1/2 tsp. orange zest or 1 tsp. lemon zest
- 1 pint strawberries sliced
- 1 1/2 tsp. fresh lemon juice
- 4 Tbsp granulated sugar, or to taste
- 1 cup whole-milk ricotta cheese
- 4 to 6 tsp. unsalted butter
- Confectioners’ sugar for dusting
- tsp vanilla
- 2 tbsp of cinnamon
- In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for a couple hours.
- In a large bowl, combine the strawberries, lemon juice and 2 Tbsp of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 2 Tbsp. granulated sugar, vanilla and cinnamon. Set aside.
- In a small pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Pour in little of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.
- Cover half of each crepe with the ricotta mixture and fold in half. Place 2 crepes on each plate. Top with the berries and dust with confectioners’ sugar. Serve immediately.
Dutch Apple Pancake
Dutch Apple Pancake – starts to deflate as soon as you take it out of the oven
Another experiment – I had never made before and it looked so cool but my guys were honestly not that impressed. It is a good recipe and looks amazing as it expands up over the sides of the skillet – but I think they would have preferred more sugar LOL
here is the recipe I used
Creme Brûlée in my fancy water bath dish – need to caramelize sugar more
This is hands down my favorite dessert of all time – I love it! I had to replace my creme brulee torch this year since the old one was appropriated by my guys a long time ago to light fireworks, create mini flamethrowers, you name it – they got up to it! So I bought a new little set form Amazon that has the water bath and ramekins etc. My men have been informed that they are not to touch it- not even look in it’s general direction or there will be hell to pay – Lets see how long it lasts…
This is the recipe that I like to use – although I just put vanilla essence in not the actual bean – I am lazy…
Key Lime Pie
Teen’s first Key Lime Pie – it was delicious
Honestly, both my guys normally like to make this one for us – Yay – Make the men cook pie! We are now growing our own key limes and hopefully there will be enough soon for a pie :) You can also put some meringue on top (as pictured above) if you like – uses a few egg whites too :)
Here’s a good recipe
Ceasar salad dressing
One of my favorite salads of all time – I could eat it anytime – Toss some grilled chicken or shrimp on it and you are good to go
Here is a great recipe
I am open to other suggestions if you have them – what are some of your favorite egg heavy recipes?