Get Crackin'
Herbed Deviled Egg Bruschetta
4 eggs
2 Tbs snipped fresh chives
1 Tbs snipped fresh dill
1/4 cup mayonnaise
1 Tbs Dijon mustard
4 slices sandwich bread, toasted
Salt & Pepper
Paprika
2 Tbs chopped baby dill pickles
2 Tbs capers
Place eggs in single layer in medium saucepan; add water to cover by 1 inch. Bring to rapid boil over high heat. Cover; remove from heat. Let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.
In shall dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice. Stir mayonnaise and mustard into remaining herbs.
Cut toast diagonally in half; remove crust.
To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with Salt, pepper, and paprika. Serve with chopped baby dill pickles and capers.
Makes 8.
English Muffin & Asparagus Bake
1 orange, yellow or green bell pepper
10 eggs
1/2 cup half & half or milk
2 tsp Dijon mustard
1 tsp lemon pepper seasoning
1 tsp curry powder
1/4 tsp salt
1 Tbs olive oil
6-8 thin asparagus spears, trimmed
1 cup fresh sugar snap pea pods, trimmed
1 cup red or yellow cherry tomatoes
2 English muffins, split and halved
4 oz fresh mozzarella cheese, thinly sliced or 1 cup shredded mozzarella
1/4 cup fresh basil leaves
Preheat oven to 375 deg. Slice bottom half of pepper into rings; seed and chop remaining pepper. Set aside.
In large bowl whisk together eggs, half & Half, mustard, lemon pepper, curry powder, and salt; set aside.
In 12 inch nonstick oven-going skillet heat oil over medium heat. Add asparagus spears; cook 1-2 minutes or until bright green. Remove with tongs; set aside. Add chopped peppers and pea pods; cook 2 minutes. Stir in tomatoes. Cook until tomato skins begin to pop. Arrange muffin pieces on top of vegetables. Slowly pour egg mixture over all, making sure to saturate muffin pieces. To with asparagus spears, pressing lightly with the back of spoon.
Transfer to oven. Bake, uncovered, 12 minutes. Top with pepper rings and cheese. Turn oven to broil. Boil 2 to 3 minutes or until top is golden brown, cheese is melted, and eggs are set.
Loosen edges and carefully slide onto serving platter. Cut in wedges to serve. Top with fresh basil leaves. Serves 6.
4 eggs
2 Tbs snipped fresh chives
1 Tbs snipped fresh dill
1/4 cup mayonnaise
1 Tbs Dijon mustard
4 slices sandwich bread, toasted
Salt & Pepper
Paprika
2 Tbs chopped baby dill pickles
2 Tbs capers
Place eggs in single layer in medium saucepan; add water to cover by 1 inch. Bring to rapid boil over high heat. Cover; remove from heat. Let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.
In shall dish combine chives and dill. Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice. Stir mayonnaise and mustard into remaining herbs.
Cut toast diagonally in half; remove crust.
To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with Salt, pepper, and paprika. Serve with chopped baby dill pickles and capers.
Makes 8.
English Muffin & Asparagus Bake
1 orange, yellow or green bell pepper
10 eggs
1/2 cup half & half or milk
2 tsp Dijon mustard
1 tsp lemon pepper seasoning
1 tsp curry powder
1/4 tsp salt
1 Tbs olive oil
6-8 thin asparagus spears, trimmed
1 cup fresh sugar snap pea pods, trimmed
1 cup red or yellow cherry tomatoes
2 English muffins, split and halved
4 oz fresh mozzarella cheese, thinly sliced or 1 cup shredded mozzarella
1/4 cup fresh basil leaves
Preheat oven to 375 deg. Slice bottom half of pepper into rings; seed and chop remaining pepper. Set aside.
In large bowl whisk together eggs, half & Half, mustard, lemon pepper, curry powder, and salt; set aside.
In 12 inch nonstick oven-going skillet heat oil over medium heat. Add asparagus spears; cook 1-2 minutes or until bright green. Remove with tongs; set aside. Add chopped peppers and pea pods; cook 2 minutes. Stir in tomatoes. Cook until tomato skins begin to pop. Arrange muffin pieces on top of vegetables. Slowly pour egg mixture over all, making sure to saturate muffin pieces. To with asparagus spears, pressing lightly with the back of spoon.
Transfer to oven. Bake, uncovered, 12 minutes. Top with pepper rings and cheese. Turn oven to broil. Boil 2 to 3 minutes or until top is golden brown, cheese is melted, and eggs are set.
Loosen edges and carefully slide onto serving platter. Cut in wedges to serve. Top with fresh basil leaves. Serves 6.
