Photography by Donovan Roberts Witmer
Appearing in casual Saturday morning breakfasts to fancy Sunday brunches, eggs are one of the most diverse, nutritional powerhouse ingredients with which to cook. These egg recipes have a grown up attitude and are all simple solutions to making use of those extra Easter eggs.
Southwest style poached eggs
Serves 4 4 eggs 1 can black beans ½ cup salsa Salt and pepper to taste Optional garnishes: cilantro, scallions, cheese and sour cream
Heat skillet or cast iron pan, adding black beans and salsa. Bring to a soft simmer and, using the back of a large spoon, create divots for eggs. Season eggs with salt and pepper. With eggs nested in the bean and salsa mixture, cover and cook 3 to 4 minutes for over-easy to over-medium eggs. Serve immediately as is or with desired toppings and corn or whole wheat tortillas.
Crab-stuffed deviled eggs & greens with mustard vinaigrette
Serves 4
6 eggs, hard boiled
8 oz crab meat
1 Tbs lemon juice
1 Tbs fresh parsley, chopped
1 Tbs capers
1 tsp mustard
(Try the champagne tarragon variety locally made by Christina Maser [www.christinamaser.com], or Dijon will do)
Pinch of cayenne pepper (optional)
1 ½ Tbs extra virgin olive oil
Salt and pepper to taste
6 cups spring mix lettuce
Halve eggs lengthwise and remove yolks. In a bowl, mash yolks and stir in olive oil, parsley, lemon juice, cayenne, salt and pepper. Gently fold in capers and crab meat and stuff egg whites. Meanwhile, rinse lettuce and make dressing.
For the dressing: Mustard Vinaigrette ½ tsp Dijon or mustard of choice 1 Tbs vinegar (Sherry, red or cider are all good options) 3 Tbs extra virgin olive oil
Whisk together, pour over greens and toss. Top with deviled eggs and serve.
Egg salad sandwiches with avocado & watercress
Serves 4 4 eggs, hard boiled (use whites only) 1 avocado, diced 3 Tbs sour cream 1 scallion 1 tsp dried tarragon or 2 tsp fresh Salt and pepper to taste
Peel hard boiled eggs and slice in half, discarding yolks, and chop whites. Slice and dice avocado, adding to bowl. Mix lightly with sour cream, scallion and tarragon, seasoning with salt and pepper. Assemble sandwich with toasted whole wheat bread and watercress.
Produced by Keely Childers Heany
