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Carved Eggs & Chicks for the Easter Table
These cute carved eggs and chicks can be served on a bed of fresh baby greens or spinach as part of your Easter menu, or simply used as a focal centerpiece on your table.
These carved eggs have the removed top half of egg replaced over the yolk to make peeking chicks. Uncooked Ramen noodles are scattered among the eggs for additional decoration.
What You’ll Need
Eggs
1 Orange or Red Bell Pepper
Whole Cloves
A sharp paring knife or X-Acto Knife
Fresh Baby Spinach or Greens
Directions
- Place eggs in a single layer in a large saucepan. Cover with cold water by one or two inches. Heat over high heat to boiling. Remove from heat, cover and let eggs stand for 12 minutes.Drain. Fill pot with ice cold water and let cool until eggs can be handled safely. Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell.
- Starting peeling at large end, holding egg under cold running water to help ease the shell off. Pat eggs dry with paper towel.
- Using a sharp knife, carefully carve a zig-zag pattern about halfway down around the egg. Gently remove the upper egg white half, leaving the yolk intact. Set aside, or use to create peeking chicks as pictured in the inset photo above.
- Carve combs and the beaks using the bell pepper. Insert the beaks into egg yolks. For the whole egg, use a sharp knife to make a slit in the top of the egg white and gently insert carved pepper comb.
- Add whole cloves for eyes.
- Nestle carved eggs in baby greens. Refrigerate until ready to use.
Eggs-in-a-Hole
Whole eggs, sausage, and cheese baked in a flaky pastry make a delicious and elegant brunch option for your Easter menu. Makes: 4 servings.
Ingredients
1 sheet frozen puff pastry, thawed
4 large eggs
1/2 lb ground sausage
1/4 cup shredded Parmesan cheese
1/4 cup chopped mushrooms, optional
sesame seeds
1 Tablespoon chopped fresh chives
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the sheet of puff pastry on a lightly floured work surface and, using a 4.5-inch pastry mold, cut out four circles. Transfer the pastry circles to the baking sheet, spacing them about 2 inches apart. With a pizza wheel or sharp knife, score a border about 1/4 inch from the edge of each circle. Pull pastry apart gently to form an irregular oblong shape. Prick the centers then refrigerate the puff pastry for 10 minutes.
- In a skillet, over medium-high heat, brown sausage; about 5 minutes. Drain off any excess liquid and transfer to a paper towel-lined plate.
- Using the same skillet, add a drizzle of olive oil and cook chopped mushrooms over high heat for about 3-4 minutes, or until slightly browned and any liquid from mushrooms and the oil, is absorbed. Set aside.
- Remove puff pastry from the fridge, sprinkle outside edges of pastry with sesame seeds. Place the baking sheet into the preheated oven. Bake the puff pastry for 8 minutes until the edges have risen.
- Remove the puff pastry from the oven, sprinkle the sausage followed by mushrooms, then the cheese in the centers then crack an egg into each circle. Season eggs with salt and pepper. Bake for an additional 12 minutes or until the egg whites are opaque, and fully cooked.
- Top with fresh chopped chives and serve while still hot.
Avocado & Bacon Deviled Eggs
Filled with a creamy avocado and yolk mixture, and topped with bacon, these stuffed eggs are a delicious departure from your average deviled eggs.
Ingredients
TIP: Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
1 dozen eggs
1 avocado
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons lemon juice
1/2 cup cooked and crumbled bacon
1 jalapeño pepper, seeds removed, minced
1 tablespoon fresh parsley, minced
1/4 cup shallots, minced
Paprika, optional
Directions
- Place eggs in a single layer in a large saucepan. Cover with cold water by one or two inches. Heat over high heat to boiling. Remove from heat, cover and let eggs stand for 12 minutes. Drain. Fill pot with ice cold water and let cool until eggs can be handled safely. Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off. Pat eggs dry with paper towel.
- Slice eggs in half, and gently squeeze out yolks into a bowl. Set whites aside.
- Using a fork, break up yolks until finely crumbled. Add mayonnaise, salt, pepper, lemon juice and avocado and mix until combined; mixture will be slightly chunky.
- Add parsley, shallots and jalapeño peppers and stir into the egg yolk mixture.
- With a fork, fill egg white halves with avocado yolk mixture.
- Sprinkle each egg with paprika, if desired, and top with crumbled bacon. Refrigerate until ready to serve.
Purely Elizabeth Ancient Grain Granola
As you probably know, all organic, gluten-free, environmentally healthy foods have recently exploded into the mainstream, resulting in a better-informed and better-fed population.
Introducing Purely Elizabeth Cereals. The folks at Purely Elizabeth know that good health begins with good eats, loaded with the proper nutrients, and free of artificial preservatives, pesticides and the like. When you eat better, you feel better, it’s that simple.
Try Purely Elizabeth Organic Chocolate-Sea Salt, Blueberry-Hemp, Cranberry-Pecan, Pumpkin-Fig and Original Granolas.
Purely Elizabeth Ancient Grain Granola – perfectly crunchy, with a salty-sweet taste.
Perfect for breakfast with milk or yogurt, crumbled on top of ice cream or fruit for a sweet dessert or as a healthy snack by itself.
MONTHLY SPECIALS
