Egglotes

I'm months late getting this recipe written down, but better late than never, or whatever aphorism you'd like to use to help me feel better. As you may know, I regularly compete in my friend's annual Deviled Egg Pageant (previously, I've made Honey Nut Goat Cheese Deviled Eggs, Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs). For 2017's competition, I made egglotes (elotes in egg form!) and ended up winning Audience Choice! I think that this recipe was the best of my homemade deviled egg recipes so far, and I'm not sure how I'll top it next year. This recipe makes 24 deviled eggs.

Honey Nut Goat Cheese Deviled Eggs

This weekend was the Fourth Annual Deviled Egg Pageant and, of course, I competed yet again. Previously, I made Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs. Every year, the competition gets even more cutthroat, and I wanted to step into the realm of sweet deviled eggs. I started with a recipe that I found for goat cheese deviled eggs and began to brainstorm on what would go well with goat cheese. I decided on a honey drizzle and my partner (who entered an amazing tiramisu deviled egg this year), suggested that I top that with crushed nuts. Thus, these beautiful deviled eggs were born. This recipe makes 20 deviled eggs.

Veggie Migas

Apparently, migas is one of my new favorite things. I haven't really been exposed to them too much growing up (which, I'm sure to some of you out there is completely blasphemous). They are fairly easy to make and super-filling and delicious. You can add any veggies to it that you want, but I kept it fairly simple for this recipe. I used a recipe from Cookie & Kate (lovelovelove that blog) as a guide and this recipe makes enough for two large servings.

Taco Deviled Eggs

The Annual Deviled Egg Pageant strikes again! This year the eggs that I made were not technically winners, unlike previous years' eggs (last year's roasted garlic deviled eggs, and the first year's dill and stone-ground mustard deviled eggs). I like to believe this is because this year's competition was even more fierce than previous years (and plus, I was told that everyone was a winner). Either way, these taco deviled eggs were absolutely delicious and added a spicy twist to a classic dish. This recipe makes 24 deviled eggs.

 

Baked Egg & Avocado

Apparently, baking eggs inside of avocados has been gaining popularity for the past year or so (Pinterest told me so) and I needed to see what all the hype was about. After trying it, I definitely think they are onto something! It is extremely easy to make, has a great full flavor, and is protein-packed. I topped my egg with parmesan and garlic, but you could easily add anything you'd like. Also, I toasted and sliced up an everything bagel to dip into the warm yolk and it was heaven. This recipe makes two servings.

Chik'n Fried Rice

Making fried rice at home is always something that daunted me. Until now, the closest I got was buying the frozen fried rice and tossing it into a frying pan. Last night, I conquered my fears. It actually turned out really well! There were a few things I want to work on (see "notes"), but overall it was a huge success. This recipe makes 4-5 servings and was inspired by this post by Rachel Schultz.

Pizza Quiche

This is definitely one of the weirdest recipes I've put together. In fact, I didn't even know if it would work or would taste good at all until it came out of the oven. This weekend, my friend had a pizza party/competition at his house and I brought a cauliflower crust pizza and this concoction. Surprisingly - or at least to me - the pizza quiche tasted good and even won runner-up in the vegetarian category! So, if you're feeling daring or just dying to make a weird pizza, check it out and enjoy.

Roasted Garlic Deviled Eggs

It's that time of year again: Deviled Egg Pageant! I know you've all been on the edge of your seat, waiting to see what I'd make for this year's competition. If you remember, last year I totally won for my dill & stone ground mustard deviled eggs. This year, I decided to move toward something a little different: roasted garlic deviled eggs.

I didn't win my entered category, but I did get an honorable mention for eggs "Just Like Grandma Used to Make." Now that's a compliment. This recipe uses a dozen eggs (so the yield is 24 deviled eggs), so be sure to adjust for the amount that you want to make.

Cinnamon French Toast

Reasons that I'm writing this post: (1) French toast is delicious. (2) I made some beautiful-looking French toast this weekend and took photos of it. (3) I wanted to post something this week and it looks like French toast is it.

So, you may not need a French toast recipe, but if you ever find yourself with amnesia, or teaching a toddler to cook (Is that the age that people let kids around a skillet? Just kidding -- kind of), then I got you covered. This recipe feeds two.

Food Bloggers Against Hunger: Cheesy Avocado Grits

There are millions of Americans that can only afford $3-4 per day to eat, and 1 in 4 kids in America don't know where their next meal will come from. For those of us with sufficient food on the table (and sometimes too much), this can be startling. Because of these financial restrictions, the food that is eaten is usually not enough, or is nutritionally barren. In response to the hunger epidemic in America and the new documentary, A Place at the Table, The Giving Table began a movement called Food Bloggers Against Hunger.

In doing what I can as a food blogger, I am helping to bring visibility to this issue of hunger and malnutrition in America, as well as provide a recipe that only costs $3-4 per serving (in this case for two servings). I have decided to make one of my personal favorites, Cheesy Avocado Grits topped with an egg. This recipe makes two servings and is great for breakfast, lunch, or dinner.

Brunch-Off: Asparagus Risotto Cakes

I was invited to participate in a Brunch-Off over at Blisstree.com this weekend! The "special ingredient" that we had to work with was asparagus, so I made asparagus risotto cakes, topped with a sunny-side up egg. It was delicious  and a great way to use leftover risotto.

My contender made an awesome-looking creamy asparagus soup with goat cheese. Be sure to head over to Blisstree to check out my participation in Brunch-Off and the others as well (so many great recipes over there!). Thanks to Blisstree for hosting me and thanks to all of you for supporting me!

Miniature Quiche

Like I mentioned previously, I am currently trying to eat a bit healthier. These mini quiches are perfect to eat on your way out of the door in the morning and really help me portion (because I can honestly eat half of a full-size crusted quiche if you let me). Make these on a Sunday night and keep them in your fridge all week or freeze them until you're ready to eat them. This recipe make six mini quiches.

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

Saute your veggies!

Four (4) large eggs
One (1) cup of fresh spinach
1/4 cup of red onion, diced
1/4 cup of sun-dried tomatoes, diced
1/4 cup of shredded cheese -- I used mozzarella and sharp cheddar
One (1) garlic clove, minced
One (1) tablespoon of olive oil

Directions
Preheat oven to 350F degrees.
Heat garlic and olive oil in a pan over medium heat.

Before baking.

Add onions and sun-dried tomatoes to pan. Saute.
Slowly add spinach and cover until the leaves wilt.
Pull the pan off of the heat and set aside.
Whisk eggs together in a mixing bowl and add the sauteed vegetables.
Portion into a greased muffin tin. This mixture should fill six muffin cups.
Sprinkle cheese evenly over each mixture.
Bake for 20 minutes.
Eat right away, or save for later!

Pasta topped with Asparagus & Egg

This is a flavorful, quick dinner. This recipe is great because, even though you're dealing with pasta, you won't need any sauce, because the egg yolk serves as the sauce. This recipe makes enough for one person.

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients
One (1) cup of fettuccine noodles
1/2 bundle of asparagus
Two (2) cloves of garlic, minced
One (1) egg 
One (1) tablespoon of extra-virgin olive oil


Directions
Cook pasta according to directions on box.
About ten minutes before pasta is done, heat oil and garlic in frying pan.
Toss in asparagus and saute until slightly soft.
Set asparagus aside on a plate.
In same pan, without cleaning the oil and garlic out, fry one egg.
Strain pasta and place on plate with asparagus.
Once the egg is fried soft, place it in the middle of the dish.
Enjoy.

Dill & Stone Ground Mustard Deviled Eggs

I won Best Classic Egg!

This weekend my friend hosted an awesome Deviled Egg Pageant. I've had over a month to plan a recipe, but wouldn't dare post it here and risk it being leaked to my competitors. (I obviously take these things very seriously.) The best part is that I won a prize for Best Classic Egg!

Because we were competing for an audience, this recipe yields 12 eggs (24 halves), and you can alter it based on your needs. I hope you enjoy this recipe. Also, if you have any fantastic deviled egg recipes of your own, please share below!

Pair with: Red wine (goes well with dill)

Prep Time: 20 minutes (sometimes more, depending on how long it takes you to shell the eggs)
Cook Time: 30 minutes

Ingredients

One (1) dozen eggs, hard-boiled (click on link for boiling instructions)

Four (4) tablespoons of mayonnaise

1 ½ tablespoons of ground stone mustard

½ teaspoon vegan Worcestershire sauce

One (1) tablespoon of freshly diced dill

Plastic sandwich baggie to be used as a pastry bag

Dill sprigs for garnish

Directions

Once eggs are completely cool after boiling, shell each egg.

Slice eggs in half and remove the yolk. Spoon yolk into separate mixing bowl.

Set egg whites aside face up.

In mixing bowl with yolk, mix mayonnaise, mustard and Worcestershire sauce. The mixture should be slightly fluffy, and if it is not, add more mayonnaise.

Once that is blended, slowly mix in the dill.

Spoon the mixture into the sandwich baggie and cut one small corner off. You will use this the same way that you would use to frost a cake.

Fill each egg white with the yolk mixture.

Garnish with one dill sprig.

Serve, share, and enjoy!

Tip
I also want to mention that the ingredients going into the yolk mixture are just as important as the way that you boil the eggs. Because of that, I researched and found that this was a very successful way of boiling eggs (click link for boiling instructions). Good luck!

Zucchini-Potato Frittata

Again, I'm trying to make recipes with foods that I have on hand. My coworker gave me a beautiful zucchini from her garden, I picked up gorgeous onions from the farmer's market this weekend, and I had some red potatoes in my pantry. This frittata was meant to be. The original recipe was posted here, but I made some changes to fit my preferences. This will make enough for dinner and then breakfast the next day. I hope you enjoy!

Pair with: a hard cider like my favorite, JK Scrumpy's.

Prep time: 30 minutes
Cook time: 30-40 minutes (some cook & prep time will overlap)

Ingredients

Potatoes & onions ready to be cooked

One (1) medium zucchini, sliced
One (1) teaspoon of salt
1/2 teaspoon of black pepper
Three (3) tablespoons of extra-virgin olive oil
One (1) pound of red potatoes, sliced
One (1) large onion, halved and sliced

Zucchini ready to be cooked

One (1) cup of sharp cheddar, shredded
1/2 cup of  sun-dried tomatoes

Seven (7) eggs, beaten
Garlic to flavor and taste



Directions
Preheat oven to 350F degrees.

Sprinkle salt over zucchini slices and set aside in a colander. After about 20 minutes, pat dry with a paper towel.
Heat oil in a skillet and toss in the potatoes and onion, over medium-low heat.
Cook potatoes for about 20 minutes, or until soft.
Increase the heat and saute the potatoes and onion for another five minutes.
Remove the potatoes and add the zucchini and sun-dried tomatoes to the skillet, and cook for five minutes.
Add beaten eggs and pepper to a greased casserole dish.
Stir in potatoes, zucchini, onion and then add cheese to the mixture.
Bake in oven for about 30 minutes.
Let cool, slice, and devour.

Croissant Breakfast Ring

I saw a similar recipe on Pinterest and could not resist. The best part of this recipe is that, outside of the eggs and croissant dough, you can pretty much put any other ingredients into it that you'd like. Great for feeding a group, or a few hungry folks.

Prep Time: 10 minutes
Cook Time: 25 minutes

Pairs with: orange juice, or if you're the brunch-y kind, mimosas.

Ingredients
One (1) package of crescent rolls/croissants
Four (4) to five (5) eggs -- I used five and had a little bit left over
One (1) cup of cheese of your choice, shredded -- I used Yancey's XXX Cheddar, which is extremely sharp and extremely delicious
One (1) tablespoon of green onions, chopped
One (1) tablespoon of sun-dried tomatoes

Directions
Preheat oven to 350F degrees.
Scramble the eggs and cook them on the stovetop while oven is preheating.
Lay the croissants out in a star-shaped pattern, with the flat ends facing inward (see photo).
Lay a  small layer of cheese down on the croissants.
When the eggs are almost done, spoon them on top of the cheese layer. -- I make sure that the eggs aren't completely done, because you don't want dried eggs from the oven later.

Next, sprinkle the green onions and tomatoes over the eggs.
Top off with the last of the cheese.
Fold the pointed edges of the croissant into the center.
Bake for 17-20 minutes, or until dough is golden and baked all the way through.
Slice & enjoy!

Avocado Egg Salad

I saw a recipe for this somewhere on the Internet, but the original directions were needlessly complex. I simplified it and it was incredibly delicious. Even better: no mayonnaise involved.

Prep Time: 10 minutes
Cook Time: 30 minutes (for eggs to boil)

Ingredients
Three (3) eggs
One (1) medium avocado
One (1) tablespoon of cream cheese -- Some recipes told me yogurt, but I love cream cheese much more.
One (1) clove of garlic, minced
Salt, pepper, crushed red pepper to taste


Directions
Boil eggs for thirty minutes or until hard-boiled.
Remove eggs and cool.
Slice avocado and lightly mash. -- Think: very chunky guacamole.
Gently stir in cream cheese.
Add in garlic and seasonings of your choice.Set aside
Peel and chop eggs.
Add eggs to mixture.
Eat in a roll, bread, on crackers, in a wrap, on lettuce. The possibilities are nearly endless!

Tips
Want to learn how to perfectly boil an egg? Check it out here.