egg heavy recipe – Peacock Orchard

Eggtastic Tuesday- The Perfect Buttermilk Omelet

Piggybacking on my last egg-periment we made delicious omelets for breakfast. I have a preference for more Mexican flavors, hence the onions, olives and such. Any omelet filling could be used though.

The Perfect Buttermilk Omelet

Ingredients:

4 eggs
¼ large onion
2 garlic cloves
1 green onion
1 Tablespoon buttermilk
Olives
Salt and Pepper (to taste)

Directions:

Preheat your skillet until smoking hot. Add all of the ingredients to a chopper/blender and blend until bubbles form on the top. Add all at once to the skillet and cook until the edges are firm. Flip the omelet and cook to desired consistency. Add salsa and enjoy.

I do love our Ninja. It does everything. Very multi-purpose. I just add everything in and voila!

Of course when the children help things get a little….messy.

They are so thrilled about it though, makes all the mess worth it.

Eggtastic Tuesday- The Best Way to Boil Farm Fresh Eggs

There are about a million articles and Pinterest pins on this. So why am I wasting my time experimenting with this? Well, none of them have ever worked for me. So I did some research and TheKitchn had a nice post about boiling eggs. So I took that and other popular pins and gave it a go. I baked eggs, boiled them starting with cold water, boiled them in hot water and boiled them with baking soda.

I should say that most posts about this subject say that fresh eggs do not peel easily. Eggs have to be aged at least two weeks to properly peel according to most. I had eggs ranging from 6 to 2 days old. I used 6 eggs in each experiment.

This is the first 6 eggs I did starting in cold water, bringing to a hard boil and then turning off the heat and letting them sit for 10 minutes.

I submerged each egg batch in ice water, cracking after a few minutes to let the water seep between the membrane and egg.

This is the baking soda control. I brought it to a boil and then added the baking soda.

Adding eggs to boiling water (hint: use a spoon to lower them gently in).

Baked eggs. I thought I was clever and put them in my cake pop tray. My cupcake pan is humongous.

The results were clearly in favor of one method for fresh eggs, baked. However, I should have sucked it up and used my huge cupcake pan. Using this pan left a burntish mark on the eggs where they touched the pan. The eggs also had an odd seepage.

I have no idea why they did this.

The yolk was just hard, not yet overcooked. You can certainly tell where they touched the pan. Clearly there is a reason cupcake pans are usually used for this.

What happened with the rest, you may ask. Well peeling was extremely difficult and so…

The pigs loved it!

Eggtastic Tuesday- Italian Baked Eggs

This is something I thought was going to be gross. I was in need of a good breakfast and I was lacking in a lot of ingredients so, Italian Baked Eggs it was. Boy am I glad I made this. I love this recipe. I think hot sausage really adds to the dish, which would probably be un-filling and bland without it.

I had varying sized jars of spaghetti sauce, and various styles of sauce. The sauce I used for this was a roasted sauce with big chunks of veggies and basil.

Cook up some nice sausage patties. Spicy sausage really adds to the flavor!

It’s looking great already!

Mozzarella and Parmesan would probably both work great on this. We were out of Parmesan so mozzarella only was.

It is pretty once cooked. We prefer our eggs hard and the yolks were just cooked through.

Italian Baked Eggs

Ingredients:

4 eggs
2 cups of spaghetti or marinara sauce
Hot Italian sausage
1 cup mozzarella cheese
Salt and Pepper (to taste)
Basil

Directions:

Preheat your oven to 350 degrees. Cook the sausage fully. In four soufflé dishes spoon ½ a cup of spaghetti sauce. To the sauce add a piece of sausage, one egg and salt and pepper. Sprinkle mozzarella over the top. Place in oven for 15 minutes, or less if a runnier yolk is preferred. Remove from oven and sprinkle fresh basil over the top. Enjoy!

Eggtastic Tuesday- Breakfast Burrito Wraps

I’ve decided to do a new egg recipe every Tuesday. It is that season after all. Everyone is drowning in eggs.

This recipe used a dozen eggs but can be customized to fit specific needs.

Essentially all you do is cut up and cook your preferred fillings, cook some eggs and roll it all up in a tortilla.

We decided to try a different method to the egg cooking and rolling than normal. Usually the eggs are scrambled. We cooked them more like an omelet. Our skillet was the same size as our tortilla and thus the eggs fit our tortilla nicely. The result could be considered more of a wrap than a burrito but it still had that amazing burrito flavor. Actually it was better than any breakfast burrito we’d ever eaten before. I credit using a blender to fluff up the eggs before cooking.

These burrito/wraps can be made ahead of time and frozen to be used as needed.

Breakfast Burritos

Ingredients:

12 eggs
1 red bell pepper, chopped
½ large onion, chopped
2 cloves garlic, minced
1-2 cups black beans
¼ cup green onions, chopped
2 potatoes, cubed and fried
¼ cup black olives
1 cup pork cracklings
2 cups breakfast sausage, cooked
6 tortillas
1 tsp Paprika
1 tsp chili powder
Salt and Pepper to taste
2 Tbs milk
Salsa
Sour Cream

Directions:

Have all fillings prepared and waiting. Have 2 skillets heating over medium-low heat. Crack the eggs into a blender with the milk. Add the seasonings. Blend until bubbly. Pour enough egg mixture into the skillet to coat the bottom. The egg will puff up. Add whatever filling you would like to the egg at this time. Cook until coming off the side of the skillet and then flip. If you are competent enough to flip the egg in one skillet, do so. Otherwise flip it into the other skillet and cook through.

Place cooked filling onto the tortilla and roll. If freezing, then wrap into tin foil. Otherwise, Enjoy!

Spinach and Caramelized Onion Frittata

It’s egg season. We are currently getting 10 chicken eggs a day. Duck eggs depend on whether we beat the pigs to them or not. We waste a lot of these eggs. A lot are fed back to the dogs or pigs. So, I’m making an effort to learn egg heavy recipes and I’m going to share them with you.

This recipe is a big hit. Delicious and easy, it requires 9 eggs.

I also love this recipe because it reheats extremely well. Husband and I are the only real big egg eaters so we had a lot of this left over. We were able to eat it for breakfast another day and it tasted almost as good as fresh made.

Spinach and Caramelized Onion Frittata

Ingredients:

9 eggs

1 handful spinach, chopped

½ large onion, chopped

2 cloves garlic, minced

1tsp Paprika

Salt and Pepper to taste

Green onions (optional garnish)

Directions:

In a large cast iron skillet add the onions and cook on low about 5-10 minutes. Add fresh chopped spinach and garlic. Stir until the spinach has wilted.

Meanwhile in a small bowl beat the 9 eggs with the paprika and salt and pepper. Add to the onion and spinach and use your spatula to make sure the mixture is flat. Cook on the stove top until the edges are beginning to stiffen. Then transfer to the onion and broil on low an additional 10-15 minutes.

Prepping onions and spinach

Adding the eggs to the pan. I didn’t realize before this picture just how colored our eggs are.

Cooking the edges

Enjoy!

It’s beautiful!