whee!

Quail Eggs Over Taters

June 23, 2011 - Written by 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 …

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Salad For Breakfast

May 14, 2011 - Written by Diana

Recently, we were discussing breakfast.  It came out that one person ate her breakfast as a salad. She cooked up her eggs and bacon, and ate it over salad.  Well, here we were a week later, and out of bread, rolls, wrap, pita, etc.  I thought, well, what the heck – let’s try breakfast as salad, because well, heck it’s salad season.  So I cooked up my breakfast and put it over some nice greens with avocado, and salsa.  The salsa is difficult to see under the egg, but it’s there.  I really enjoyed my breakfast this way though I will let my salsa warm up a little first next time. Really cold salsa with warm eggs is too much of a temperature difference.  A zap in the microwave or letting it come to room temp would be a little better.

Ingredients:

Prepare your eggs and Pancetta in your favorite way.  Create a salad and place the cooked eggs and pancetta on top. Sprinkle with salt, pepper and herbs.  Enjoy!

Deviled Eggs with Smoked Salmon and Capers

November 26, 2009 - Written by Diana

This recipe is from The New Thanksgiving Table – An American Celebration of Family, Friends and Food by Diane Morgan.  I wasn’t sure what I would think about smoked salmon and capers in the eggs, but we were all pleasantly surprised.  It had a really nice smoky flavor, a nice treat inside the deviled egg. 

My daughter found smoked salmon in the fridge and was asking what it was for.  I think she coveted the juicy cellophaned wrapped planks of fish, but I headed her off and told her those were for the deviled eggs.  She sucked in air and replied very loudly that “Salmon does not belong in deviled eggs, eggs belong in deviled eggs!”  My husband chimed in with,” Baby girl you’re gonna love it.”  Okay, well we’re not sure where the baby girl part came from, but she is going to love it. 

Ingredients: