This is such an easy thing to make and so delicious… I just boiled some eggs so I think I might just whip up some really quick and have a sandwich as it is way past lunchtime! I like to eat mine on toast but maybe I’m just weird but it is good just as it is too. Continue reading “Super Simple Egg Salad”
I really don’t know what the name for these originally was. My mom would fix them for us every now and then. I’d always get so mad because I had that one sister who would steal all the buttery toasted rounds and eat them for herself.
I usually serve this with some grits and some fresh fruit. Continue reading “Bird Nests”
This is pretty much what it’s called. Eggs, sausage, and veggies mixed together and baked in a muffin cup. These could also be made ahead of time and placed in the freezer. Continue reading “Breakfast In a Cup”
I know I’ve said it before but it’s worth saying again, we like eggs and we eat a lot of eggs around here. We have a flock of lazy chickens right now but I’m sure they will start laying again soon. I make these when we have more eggs than we can give away.
I try to keep a couple of large glass gallon size containers with lids for making these in. These are also a favorite treat around Easter. I try to make them a week ahead of time as the longer they sit they better they taste!
Pickled Eggs
Ingredients:
Directions:
Drain beets, reserving 2 cup juice.
Place beets and eggs in a gallon size glass jar.
Bring the sugar, water, vinegar, and beet juice to a boil.
Pour over beets and eggs; cool.
Add water, if needed, to cover the eggs.
Cover tightly and refrigerate for at least 24 hours before serving.
(This is one of those recipes that I really don’t remember where I got it from.)
Preheat oven to 400.
Put the stick of butter in a 9×13 pan or a 12-inch castiron skillet and place it in the oven to melt while you prepare the puff.
Beat eggs, milk, flour, and salt until smooth and then another minute more, stir in the vanilla.
Remove pan from the oven and pour the mixture into the melted butter.
Bake for 20-30 minutes, until golden brown.
When you get the puff out of the oven it will be golden and puffed, lovely.
Serve immediately. If you wait it will deflate.
Top with molasses, honey, fresh fruit, confectioners sugar or maple syrup. Maybe even try it with Blueberry Syrup or one of the homemade fruit pie fillings found HERE.
For a special change try making individual servings of dutch puff in oven-safe ramekins. Again this is fun for the company. You can prepare ahead of time and then pop them in the oven as each person wakes.
decrease the milk to 1/3 c. and use 2 c. sourdough starter in place of the flour.
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