I was digging around in the bottom of the fridge when I came across a tub of pizza dough. A quick check of the freezer found that I didn’t have any pizza sauce. And no ‘normal’ pizza toppings in the fridge, either. Well, I figured that this was the opportune time to make a breakfast pizza. I can’t say I went into the project with great optimism. Well, I’ve been wrong before. This breakfast pizza was easy to make and came out tasting fantastic. It was a welcomed twist on a regular ole pizza. Of course you can add more toppings. Such as crumbled cooked breakfast sausage. Roasted red bell peppers. Salsa. Hot sauce. Jalapeno slices. Use my version of breakfast pizza as sort of a canvas for whatever you want to do. You can’t mess it up.
I’m not sure why I was hankerin’ for egg salad, but I was. But I figured it was time for a little twist on the ole classic, so I decided to fire up my smoker with a few charcoal briquettes and a chunk of apple wood and smoke a few eggs. I figured a little smoke flavor would really make for a special egg salad. I was right. Eggs are also a great thing to toss (er, gently of course) onto your smoker after you’ve finished smoking a pork butt, ribs, brisket or whatever, and you still have a good fire going. They take just two hours. Smoked eggs can have just a hint of smoke (use a small chunk of light wood) or a stronger smoke flavor (use hickory), but it doesn’t take much smoke so don’t overdo it.
I’ve made my share of deviled eggs. Pretty pastel ones. Awesome Jell-O ones. And ya know, shelling all those eggs can be a job. So when I ran across a way of making deviled eggs without boiling and shelling them, I immediately decided to give them a shot. What you end up with is that same great deviled egg flavor, but with a lot less trouble. The original recipe called for cutting the cooked eggs into squares, which would’ve maximized the amount of finished eggs you would get. But, I thought that round ones would be more attractive. Plus, I’m not sure I’d be that great at cutting that many squares that would come out looking similar. Using a cooking cutter made it easy.
I love my Char-Broil Big Easy. It gets a workout on a regular basis. Usually, it’s loaded with poultry or on occasion, ribs. This time I set out to try something totally new: roasting eggs. Why? Because I wanted to make a batch of egg salad, that’s why!
Eggs on the Big Easy turned out to be pretty time-sensitive. I needed just 8 eggs for my egg salad, but I put few extra into the basket to test as I went so I could get the timing down. It was a cloudy, breezy day, about 60 F out. Different weather conditions could cause your eggs to cook quicker… or slower.
After 12 minutes I had the perfect soft-cooked egg. A little runny yoke. Perfect for dipping bread into.
After 15 minutes the eggs were the equivalent of soft-boiled. Almost on the edge of hard-boiled. If I’d gone much longer I suspect they’d either be way overcooked or explode. That’d be a mess.
I let the eggs rest for 5 minutes then put them into cold water and shelled them. Minutes later I’m enjoying a nice egg salad sandwich.
With Easter approaching rapidly, I thought I’d post a recipe for deviled pastel Easter eggs that we make every year when our family gets together. These are easy, traditional (tasting), and well… pretty!
This recipe makes 24 egg halves, plus you’ll have a few egg halves left for other uses.
2 dozen large eggs, hard boiled and peeled (12 are for stuffing. The remaining 12 are used for their yolks.)
1/2 cup mayonnaise
3 tablespoons sweet pickle relish
2 teaspoons prepared mustard
Salt and freshly ground black pepper
Neon food coloring
Paprika, for garnishing
Sliced olives or chopped pimentos, for garnishing, optional
Halve the eggs. Remove the yolks into a bowl. Discard 24 of the halves (use in an egg salad!)
Fill drink glasses (we used rocks glasses) with water and add food coloring to each. You want the color to be pretty dark, even for the lighter colors.
Working in batches, gently lower eggs into the glasses (we put them on a spoon and lowered them into the water). Stir very gently and let set in the glass until they reach the desired color. Remove to a paper towel-lined plate and dry completely.
Mash yolks with a fork and add the mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
Fill egg halves with yolk mixture. It's easier to use an icing piper or frosting bag, or if those aren't available, put the mixture in a plastic baggie, cut off the tip, and use that to pipe the mixture.
Garnish with paprika and olives or pimentos, if desired.
We both love having breakfast for dinner. We don’t usually have time in the mornings to make an elaborate breakfast, so making it for dinner lets us go wild.
I used homemade breakfast sausage on these cowboy breakfast sandwiches, but of course store-bought sausage works just as well. Don’t skip the jalapenos, they are what really sets this sandwich apart. They aren’t too hot, they just add some zing.
Easy breakfast sandwich that'll keep you going for hours.
8 slices Texas toast
1/2 stick unsalted butter, softened
4 breakfast sausage patties
6 large eggs
2 tablespoons half-and-half
Salt and freshly ground black pepper
Pickled jalapeno slices, to taste
4 slices sharp cheddar cheese
Preheat oven to 400 F.
Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter and melt. Spread the remaining butter on the bread. Fry the bread until lightly browned on each side, adding more butter to the skillet if needed.
Heat another skillet over medium heat and cook the sausage.
Lightly beat the eggs, half-and-half and salt and pepper in a small bowl. Add in the jalapeno.
Spray a 9" x 9" baking dish with non-stick spray. Pour in the egg mixture. Bake until the eggs are done, about 20-25 minutes. Cut into 4 squares.
Assemble the sandwiches by placing a slice of cheese on 4 pieces of the bread. Top with the egg, a sausage, and another slice of bread.
Well, ain’t these Jell-O jiggler Easter Eggs just cute? They’re super easy to make… if you have a Jell-O Jigglers egg mold… and I just happen to have one! In fact, I went totally nuts and ordered all of the molds that Kraft has. They’re cheap, really. And fun.
I made a batch of these using some of the cool new flavors of Jell-O, like Tropical Fusion and Island Pineapple. Just let them set and enjoy. The mold makes 6 eggs. To make all 6 of the same flavor, use a 6 ounce package of Jell-O gelatin, and of course, just use 2 3 ounce packages of your favorite two flavors to make 3 eggs of each.
1 cup potatoes, diced (I used fingerlings, but any potato will do)
Creole seasoning, to taste
5 large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chives, chopped
Add a small handful of cooked sausage, shredded cheddar, mushrooms, or shallots. If you don't have chives, throw in a little freshly chopped parsley.
Preheat oven to 350 F.
Heat oil in a seasoned 10" cast iron skillet (or a pan that can go into the oven) over medium heat.
Add the bacon and cook until browned but not completely crispy. Remove bacon to a paper towel-lined plate.
Add the potatoes to the skillet and season with salt and pepper and Creole seasoning, if desired. Cook 8-10 minutes or until the potatoes are golden in color and are very tender. Remove to the same plate as the bacon.
In a bowl, whisk together the eggs, milk, 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground pepper. Add a few decent sized pinches of Creole seasoning too, if desired.
Pour the fat out of the skillet. Return to stove top, but turn off the heat. Add in the egg mixture. Top with the bacon, potatoes, and chives.
Place in oven and bake until the eggs are set, about 8 minutes (check by poking a toothpick into the middle, or just shake the pan to see if the eggs have stopped jiggling).