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Easter, 2017

Time for new traditions

April 14, 2017
Farm News

URBANDALE - Is it your turn to host the annual family Easter celebration? Whether you're planning for a large or small crowd, the American Egg Board has some new twists on traditional recipes and crafts that will make your planning easier so you can join in on the fun with all your guests.

And why not create some new memories this year? In addition to Classic Deviled Eggs, serve up some Pickled Deviled Eggs made colorful with beet juice. Create an Eggs Benedict Breakfast Bar where guests can customize with their own toppings such as chopped bacon, slices of salmon or avocados. And an Asparagus Tomato Quiche is a delicious way to add green veggies to your meal - and it can be made ahead of time.

For the little ones, set up an Easter egg decorating table to make glitter eggs. Hard boil a dozen eggs and let cool. Place the eggs along with plastic bowls on the table - one bowl with about 2 inches of glue and one bowl each for different colors of glitter, about 1 inch in each. Kids can dip the eggs in the glue and then roll in the glitter and let dry.

Article Photos

An Egg Benedict Bar will suit a variety of tastes with a large choice of toppings

Eggs Benedict Breakfast Bar

12 eggs

6 English muffins, split and toasted

Hollandaise sauce

3 egg yolks

1/4 cup water

2 tablespoons fresh lemon juice

1/2 cup (one stick) firm cold butter, cut into 8 pieces

1/4 teaspoon salt

1/8 teaspoon sweet paprika

Dash of pepper

Preheat oven to 350 degrees.

Add one tablespoon water to each cup in a 12-cup muffin pan.

Crack an egg into each cup and bake 10 to 12 minutes or until egg whites are set but yolks are still runny or until desired doneness. Let cool for 1 minute. Remove each egg using slotted spoon and place on a paper towel-lined plate to drain.

To make Hollandaise sauce:

Whisk egg yolks, water and lemon juice in small saucepan until blended.

Cook over very low heat, stirring constantly until mixture bubbles at the edges.

Stir in butter, one piece at a time until the butter is melted and until sauce is thickened. Immediately remove from heat. Stir in salt, paprika and pepper.

Top each English muffin half with toppings such as cooked bacon, smoked salmon slices, crab meat, sauteed spinach, kale, or avocado and other seasonings.

Then add the oven-poached egg and top with Hollandaise sauce.

Yields six servings.

Pickled Deviled Eggs

Make these gorgeous purple deviled eggs ahead of time for easy holiday entertaining perfect for Easter brunch. Mix and match your toppings. The possibilities are endless: shrimp, chives, smoked salmon, crabmeat, capers, diced red bell pepper, Italian parsley, cucumber and fresh dill. Yields 20 appetizers.

12 hard boiled eggs

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons finely chopped fresh dill or chives

Marinade:

1-16 ounce jar of beets

1 cup water

1 cup white vinegar

Toppers:

Crabmeat and fresh dill, small cooked shrimp and chives, smoked salmon, capers and chives, diced red bell peppers and Italian parsley, steamed asparagus tips, which are all optional.

Cut eggs lengthwise in half and remove yolks to a medium bowl. Reserve 20 egg white halves and finely chop the four remaining halves. Mash yolks with fork and add finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper and mix well. Add dill, mix well, cover and refrigerate.

Drain beets, reserving about 2/3 cup of juice. Set beets aside for another use. Combine beet juice, water and vinegar.

Arrange egg whites cut side down in a shallow container. Pour beet mixture over eggs and cover tightly. Refrigerate at least several hours or overnight, turning occasionally. Remove purple egg whites from beet mixture. Pat dry with paper towels.

Spoon one heaping tablespoon of yolk mixture into each reserved egg white half.

Garnish with toppers as desired.

Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.

Asparagus Tomato Quiche

Serve with a tossed salad and fresh fruit dessert. Leftovers are good cold or reheated briefly in the oven or microwave. Great for snacking or a quick breakfast on the run. Yields 6 servings.

1 9-inch baked pie crust (if using a frozen pie shell it is recommended to use a deep dish variety)

1 cup asparagus, cut into 1-inch sized pieces

3/4 cup shredded Italian cheese blend

1 cup cherry tomato slices

6 eggs

1/2 cup milk

1/3 cup sour cream

1/2 teaspoon salt

1/4 teaspoon white pepper

Heat oven to 375 degrees.

Blanch asparagus in boiling water for 1 minute. Drain well. Sprinkle cheese evenly in bottom of pie shell. Top with asparagus and tomatoes in an even layer.

Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over filling in pie shell.

Bake in center of oven for about 40 minutes until center is almost set but jiggles slightly when the dish is gently shaken and knife inserted near the center comes out clean.

Let stand for 5 minutes, cut into wedges.

Easy Classic Deviled Eggs

Yields 6 servings

6 hard cooked eggs

1/3 cup shredded taco seasoned cheese or cheddar cheese

1/4 cup mayonnaise

1/4 sour cream

3 tablespoons minced green onions

Cut eggs lengthwise in half and remove yolks to a small bowl. Reserve egg whites. Mash yolks with a fork, add cheese, mayonnaise, sour cream and green onions - mix well. Spoon one heaping tablespoon of yolk mixture into each egg white half. Cover and refrigerate

Garnish egg with chopped chives or minced green onions.

 
 

 

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