This is a great winter/early spring fritatta using local ingredients. Some sweet potatoes hold up well in storage while chard is a cool weather crop. Our sausage is from Blues Creek Farm Meats – we went to a sausage making class and made our own sausage with spices from North Market Spices. My husband is on a low sodium diet; when we had the chance to make our own sausage without adding salt we jumped in. The pork sausage has a nice fennel and peppery spice to it – great flavor.
I want my egg dishes to have some bulk to it; I don’t want to be hungry in an hour. I add ingredients that will stay with us as well as have a ton of flavor. I try to use one pan – and while this is mostly a one pan meal(a one castiron pan meal), I do use the microwave for softening the sweet potatoes to speed the process up. You can saute it on the stove, or bake it in an oven or toaster oven wrapped in foil to soften it instead.
Using a cast iron pan, I saute the mushroom slices and put the mushrooms aside. I don’t want the mushrooms to absorb all the liquid and get mushy, so a quick saute and then set aside. I quick saute the sausage, shallots and swiss chard stems together and it becomes the bottom layer. After the sausage is cooked through and the stems and shallots are creamy , on top of this I place slices of softened sweet potatoes, chopped swiss chard, some black beans, the sauteed mushrooms and then I add in a little chopped swiss cheese and some fresh goat cheese.
The fresh goat cheese from integration acres is some of the best stuff I’ve tasted – so soft, and creamy and delicious. If you see it at the farm market, snatch it up. It came in our Market Bag along with the swiss chard and the sweet potatoes last week.
Lastly, I pour a scrambled eggs mixture over top, using a spatula to lift the layers to allow the egg to seep underneath and a fork to guide the egg down through the layers. Then I take a salty cheese – like parm and grate a very thin layer on top before putting the pan into the oven on a low broil. Since my husband has to watch the sodium we use swiss cheese most often which is one of the lowest in sodium and I use only about an ounce, plus an ounce of goat cheese, and a sprinkle of parm. Parmesan has the most, so a very, very, very light sprinkle will give flavor without too much sodium. If sodium isn’t an issue you can add more cheese and Parmesan. If you would like it to be vegetarian, you can substitute vegetarian sausage – and we’ve used luna burgers crumbled also. The sodium may be higher with vegetarian sausage so look at your labels. Our beans were dried that I soaked and froze. If you use canned, rinse the beans and drain first.
This is one of my favorite Sunday morning brunchfest ideas. My husband and son love it too, it doesn’t leave them wanting to search the fridge for a snack in a half hour because it has so much fiber, protein and deliciousness in it.
- 1½ cups breakfast sausage
- ½ small onion
- Olive Oil
- Big bunch of swiss chard
- 1 small sweet potato – softened
- ¼ cup cooked black beans (or canned)
- ½ cup sliced mushrooms
- 1 tsp butter
- 1 ounce swiss cheese chopped
- 2 ounces chevre
- smidgen of grated parmesan
- 8 eggs
- Set oven to low broil.
- Dice onion.
- Separate stems from leaves of Swiss Chard.
- Dice the stems and chop the leaves, keep separate.
- Saute sausage, onion and swiss chard stems together until browned and softened.
- Slice sweet potato into slices and layer over sausage mixture.
- Saute mushrooms in a separate pan in 1 tsp butter.
- Throw on swiss chard leaves, mushrooms and black beans.
- Sprinkle cheeses around.
- Scramble the eggs in a bowl and pour over everything in the pan, lifting the mixture for the eggs to get to the bottom and using a fork to get it to the middle of the mixture in the pan.
- Place the pan on to the top shelf of the oven until the top of the eggs are cooked an not runny but still light in color and shiny.
- Grate parmesan over top lightly before serving.
Are you over run with Easter Eggs- or just plain old hard boiled eggs? I can eat hard boiled eggs long after Easter is over, but sometimes changing it up is fun also. Here are some different approaches to using up your hard boiled eggs.
- Deviled Egg Post – a pretty big list of deviled egg recipes
- Cobb Salad
- Three Potato Salad
- Scotch Eggs
- Warm Spinach Salad with Egg and Bacon
- Asparagus with Sauce Gribiche
- Curried Egg Salad in Mini Pitas
- Grilled Chicken Ceasar Salad
- Avocado Egg Salad Lettuce Wraps with Bacon
- Broccolini with Hard Boiled Eggs
- Paula Dean’s Macaroni Salad
- Classic Egg Salad
- Nicoise Salad
- Salmon Salad with Vinaigrette
- English Muffin Egg Pizzas
- Not Yo Mama’s Meatloaf
- Pickled Red Beet Eggs
- Boiled Egg Burrito
I’ve tried lots of different instructions on how to hardboil an egg and some involve too many steps. This is the one that works for me.
Place eggs in the bottom of your pot with enough room around so they don’t bump and cover with water – 1 inch above.
Bring to rolling boil.
Take off heat and cover.
Let sit for 10 minutes.
Rinse off with cold water.
- 6 minutes for softboiled
-8 minutes for medium boiled.
This works – really it does.
If you’d like to try baking your eggs in the shell – Kitchen Whisperer has some instructions for that.Diana
I saw a fun photo of Deviled Egg Chicks on My Little Chicken Coop’s Facebook page, so I did a quick little round up. This will go great with my Deviled Egg Recipe Round Up Post that I repeat every Easter. If you have a fun photo of your deviled egg chicks or bunnies feel free to drop a link in the comments – usually frowned upon uninvited, but I am inviting.
Deviled Egg Chicks on Neatorama- http://www.neatorama.com/2012/03/28/deviled-egg-chicks/
Mommy’s Memorandum has a nice way to form the chick – http://mommysmemorandum.com/deviled-egg-chicks/
A different way to make deviled egg chicks without the lid. - http://www.foodwhine.com/2010/04/deviled-egg-chicks.html
Deviled Egg Bunnies -
From Papawow- these are really a cute idea - http://www.papawow.com/blog/deviled-easter-bunny-eggs.html
Angry Chicken had some bunny heads made out of olives -http://angrychicken.typepad.com/angry_chicken/2007/04/easter_part_deu.htmlDiana
Easter is coming and you know what that means. You need to find recipes for the 12 dozen eggs you colored that your family will be tired of in 2 days. I feel you. I’m here for you.What better way to use up the eggs and give your family a tasty treat than by whipping up a big old batch of deviled eggs?
50 Deviled Egg Recipes (plus some)
- The Deviled Eggs Gourmet is an entired website devoted to egg devilry.
- Creamy Deviled Eggs
- Elise.com Deviled Eggs
- Salmon Deviled Eggs
- Best Deviled Egg Recipe from About.com Home Cooking
- Smoked Salmon Deviled Eggs
- Spicy Deviled Eggs
- The Devil’s Own Deviled Eggs
- Bacon Cheddar Deviled Eggs
- Bacon Horeseradish Deviled Eggs
- Guacamole Deviled Eggs
- Special Deviled Eggs
- Deviled Eggs with Anchovy
- Di’s Delicious Deluxe Deviled Eggs
- Chipotle Deviled Eggs
- Pen’s Deviled +Eggs
- Deviled Eggs with Zip
- Deviled Eggs with Crabmeat
- Mom’s Deviled Eggs
- Green Chili Deviled Eggs
- Cajun Deviled Eggs
- Low Fat Deviled Eggs
- Best Basic Deviled Eggs Recipe
- No Yolk Deviled Eggs
- Horseradish Deviled Eggs
- Deviled Eggs II
- RecipeZaar Deviled Eggs
- Dijon Deviled Eggs
- Shrimp-Stuffed Deviled Eggs
- Deviled Egg Recipe – With Options
- Lemon Curry Deviled Eggs
- Emeril Lagasse’s Deviled Eggs
- Paula Deen’s Traditional Southern Deviled Eggs
- Bobby Dean’s Lighter Southern Deviled Eggs
- Estonian Deviled Eggs
- Deviled Eggs and Pickled Beets
- Buttery Dijon Deviled Eggs
- Curried Shrimp Deviled Eggs
- Deviled Pesto Eggs
- Ham and Horseradish Stuffed Eggs
- Deviled Eggs from About.com Kids Cooking
- Low Carb Deviled Eggs
- YouTube Deviled Eggs Demo
- Tarragon Mustard Deviled Eggs
- Angelic Deviled Eggs
- Blue Smoke Deviled Eggs
- Ham & Onion Deviled Eggs
- Rachel Ray’s Deviled Eggs
- Greek Deviled Eggs
- Deviled Eggs with Parmesan Cheese
- Country Deviled Eggs
- Bacon Deviled Eggs
- Betty Crocker Deviled Eggs
- Rachel Ray’s Caesar Stuffed Eggs
- Paula Deen’s Goat Cheese Stuffed Deviled Eggs
- Deviled Eggs with Smoked Salmon and Capers
- Buff’s Deviled Eggs
- Simple Deviled Eggs by Dimpled Arts
- Marbled Deviled Eggs by Just Dip It In Chocolate
- Michael Symon’s Spicy Deviled Eggs
- Pan Crisped Deviled Eggs on French Lettuces by the Splendid Table
- Bobby Flay’s Deviled Eggs with Crab
- Chesapeake Bay Deviled Eggs
- Giada’s Deviled Eggs with Crab
- Herbed Deviled Egg Bruschetta
- Garam Marsala Deviled Eggs
- Wasabi Deviled Eggs
Lately, I’ve been experimenting with three ingredients and my cast iron pan. I like that I can stick the pan under the broiler and bake some eggs, after I’ve partially cooked the other ingredients on the stove top. Cast iron is really great for even heat and works well even on my glass top, too. Trying the same dish over and over in different ways should give you perfection sooner or later, but I’m always thinking what if I did this, or this, or this. Don’t be afraid to experiment.
This combination of sweet potatoes, greens and fresh eggs has become family favorite. These aren’t the only ingredients I’m using, because often I add luna burgers broken up and I also use onions, shallots or leeks. Fresh herbs are good to sprinkle over top, and a little bit of chevre and swiss ( two of the lowest sodium cheeses my husband can eat). The greens are whatever I have on hand, sometimes spinach or chard, but this week tatsoi was in the market bag. Tatsoi is similar in look to bok choy, but a little milder in taste. Reading about tatsoi, it seems to be pretty winter hardy and may be something to grow in my garden next year.
Sweet potatoes are the base. They are grated, and the water squeezed out in order to form a bottom crust . If you’d like softer potatoes, squeeze only some of the water or none depending on how crusty you want it. I added ginger and rosemary to the potatoes. If you use salt, add it to each layer; the potato layer, the greens layer and the egg layer. We left it out because of my husband’s diet but the herbs give the dish a really nice flavor.
I’ve also added winter squash to the greens layer before. My mother in law thought it was really pretty with the light orange in with the bright greens. The greens layer is on top of the sweet potato base, but is started in another pan first. Then using a finger or spoon make a well in the greens to add the eggs. If you don’t make the well, your eggs slide out of place and they might anyway as I found out. Try as I might the eggs never stay perfectly placed. Move something around and they just slide another way.
- 1 large sweet potato or 2 medium.
- ¼ cup onion divided
- 1 knob of ginger
- handful of rosemary minced
- olive or canola oil
- 2 bunches tatsoi
- 6 large eggs
- 2 ounces chevre
- 1 ounce of swiss cheese grated
- fresh thyme
- Grate sweet potato(es), onion and ginger together.
- Place in a dish towel and squeeze liquid out.
- Add two tablespoons of whole wheat flour and minced rosemary and mix ingredients together.
- Heat Cast Iron or other pan and add 4 tbs oil.
- When the oil is hot sprinkle the sweet potato mixture all around until it covers the bottom in a layer. (and leave it alone).
- In a separate smaller pan – non stick, heat up 1 tbs of oil.
- Large dice onions, and the stems of the tatsoi.
- Separately chop the tatsoi leaves.
- Saute the onions and stems until they start to turn translucent.
- Add the tatsoi leaves to the pan and let cook down – the leaves will wilt down like most greens.
- You may need to add a little oil to the sweet potatoes as they cook.
- When the potatoes seem like they’ve formed a crust on the bottom, using a plate, flip the potatoes over and slide it back into the pan on the other side.
- Pile the greens mixture on top of the sweet potatoes and using your fingers, or a spoon make little wells for eggs.
- Dollop chevre around the pan.
- Crack eggs and place them with the yolk in the center of the wells.
- With the oven on low broil, place the cast iron pan into the oven.
- The yolks will start to firm and the translucent whiltes will become opaque, you’ll have to watch to make sure that you get it out of the oven on time.
- Sprinkle the top with grated swiss cheese and herbs (thyme, parsley, etc.)
Eggs are a lovely protein, don’t you think? We often turn to eggs when we want something quick and delicious for breakfast or dinner. I made this frittata the other day using eggs, farm market veggies and a vegetarian burger(okay, it’s a Luna Burger – anything tastes good with a Luna Burger in it) crumbled up, plus some cheese. My husband took a bite and told me it wasn’t right, because his eggs don’t taste this good, and aren’t this filling when he makes them. The end of summer is bittersweet because the fresh locally grown veggie supply starts to wane, but at the same time they have their best flavor. Get’em while their fresh.
- 5 eggs
- 1 small onion
- 1 small green pepper
- 2 baby eggplant
- ¼ cup crookneck squash
- vegetarian or grain sausage patty
- 4 small cherry tomatoes
- shredded cheddar
- 4 oz goat cheese
- Scramble eggs with 1 tbs water, and set aside.
- Dice and saute in warm pan with olive oil – onions and green pepper.
- I used baby eggplant but didn’t peel, just sliced little circles.
- The squash was peeled and sliced to about the same size.
- When the onion is almost translucent and soft, add the squash and eggplant to the onion and pepper.
- When the eggplant starts to soften, place the veggies in a bowl and set aside temporarily.
- Add a little oil to the pan and warm the vegetarian burger. Remove, break into a little smaller than bite size pieces and set aside.
- Swish lightly with oil, pour the eggs into the pan, let start to cook.
- Add in the sauteed veggies, and the tomatoes.
- Dollop the goat cheese into the eggs and place the pieces of vegetarian sausage in under the egg.
- Sprinkle with cheddar cheese.
- Place pan in oven under a low broil until egg is firm and cheese is melted.
- Serve slices on plate and grate a little more cheese over top.
I married into a deviled egg making family. It helped that one of my sister in law’s had chickens, and sometimes the eggs were freely flowing. After years of making them, I brought the idea home to my side of the family and they embraced it too.
Since Easter is one of the biggest times for hardboiling those eggy-suckers, I’m reposting this round-up of devilish links.
Here’s our favorite Easter time Round Up – Deviled Eggs.
Look here for some fun Deviled Egg Chicks and Bunnies.
This egg dish is fast, easy and delicious – perfect for Sunday brunch – or a breakfast for dinner meal. Sundays used to be real family time for us before the kids were out of high school. My husband and I still have breakfast together, but some days we go out to a restaurant on our way to do something else like pick up stuff for some project or another. This weekend my son was home, and he is a lover of family sit down meals. He took care of the animals while we were out of town, so I wanted to put together a meal he would really enjoy for Sunday breakfast.
I had some fresh spinach to use up as well as some local eggs, so here’s a really easy way to combine them into a tasty meal. I sauteed the spinach along with a small onion and a red pepper in a small pan drizzled with olive oil. I then cracked eggs over top and while the whites were cooking, I would use my fork to poke holes in the white causing the egg to seep into the spinach as it cooked. I sprinkled some cheddar cheese with tomatoes over top of the egg whites.
The photo doesn’t do it justice, I placed bacon the around the eggs as a way to keep it warm while the eggs finished cooking and also, so it looked nice when I brought it to the table. For the last minute (after the photo was taken), I placed the lid on top while my son set the table so that it the egg white would firm up a little more. The yolks were still runny and tasty, soaking into the spinach mixture. We usually have two eggs a piece, but I put in an extra since it was the last in the container. My husband thought about feeding it to the dog, who is also a lover of eggs but he didn’t because it was too good for her.Diana
I’m lucky. I try out new things and my family goes along with it. I bought some quail eggs at the farm market and made breakfast for my family. I shredded some potatoes and onions, partially cooked them, then put them into ramekins and put some quail eggs over top then finished baking them. This was my father’s day surprise breakfast for the family.
Here’s my opinion of quail eggs – they’re small, really small; about 6 eggs equal one regular egg if that. The shells are cute and speckled with different brown hues. The membrane that is right under the egg is thicker than a regular egg. At first I would crack it, then run a knife just under the egg and try not to poke the yolk. By the time I was finished, I was sticking my finger through the membrane successfully without breaking the yolk.
I probably would buy quail eggs again to do something fun with my food, but functionally it left me wanting more for less work. I can see making small scotch eggs, or as a garnish to a salad. You can do anything with quail eggs that you can do with regular hen eggs, but you do it on a smaller scale, or you use a lot of eggs.
Christo Gonzales sent me to his Chez What blog with links to some of his quailventures. He’s much more adventurous in the kitchen and has a lot of great ideas. Take a look. If you want quail eggs, try the Lancaster, OH farm market. That’s where I got mine.