Well, it has happened: our hens are laying like crazy! That means lots of eggy meals for the Groens!
If you haven’t had a farm-fresh egg from a happy semi-free-ranging chicken, you’re missing out. The yolks are creamier and the whites are fluffier than store-bought eggs. Here’s an Internet round-up of some of my favorite recipes to make with eggs — and they’re not only for brunch!
You simply can’t go wrong with Ina Garten’s recipes. This one is so delicious and easy: fried eggs, asparagus, and prosciutto with a drizzle of Holandaise sauce. Yes, please! It makes a delicious light dinner.
This quiche is amazing. It’s flavorful and savory with a tiny hint of spice. Plus, you don’t have to make a crust because it uses refrigerated crescent rolls.
This is a pretty basic and traditional egg salad, but that allows you to put extra toppings like pickles, avocado, or cheese on your sandwich. I specifically like this egg salad on a pita or on open-faced rye bread (not a big closed-face sandwich fan here!).
I have made this for breakfast/brunch several times and I never get to eat any of them! Yep, they’re that yummy! Plus, because they’re a little bite-sized morsel, they’re really popular with kids and made terrific finger food. Need I say more?
Frittata – Leftover style
I hate leftovers… like really hate them. But, I have found that I can stir almost any leftover veggies into eggs and make a delicious rustic frittata. Here’s how:
Saute 2-2.5 cups of veggies lightly. (Mushrooms, spinach, onion, broccoli and/or shredded brussel sprouts are particularly delicious.) Meanwhile, beat together 6 eggs, 1/4 cup milk or cream and 1/4 cup cheese of choice. Pour into well-greased pie plate or oven-safe skillet. Bake at 350 degrees for 30 minutes or until a knife comes out clean.
How do you like your eggs? I’m always looking to expand the repertoire!