If you have children, you will have hard-boiled eggs — lots of them — come Sunday. While you can always make egg salad or deviled eggs like your grandma used to make, consider trying something a little more interesting.
Here are recipes for curried deviled eggs and a Spanish tapas dish that garnishes sliced hard-boiled eggs wtih a paste of garlic, olive oil, parsley and smoked paprika.
But don’t confine your egg eating to Easter. Eggs can make a great main course anytime. Poach or fry them with a small bit of oil and serve them on tortillas topped with cheese and green chile. A runny egg on top of asparagus or braised seasonal greens is a little bit of heaven with the egg making a rich sauce for the veggies. Cooking the veggies with garlic and finely minced onion and adding a squeeze of lemon after the mixture is topped with the egg makes the whole thing come together. All you need is some bread for sopping. And you can afford to buy good bread, since the cost of the meal is low. As the season goes on, try eggs piperade, in which a fried egg tops sauteed peppers and garlic. Or get into a weekly frittata habit using seasonal vegetables.
Savory bread puddings in which leftover bread is combined with vegetables and cheese and even leftover chicken and doused with an egg and milk mixture are a tasty and cheap way to use up leftovers. Or make a crazy-rich croque madame, with mornay sauce and a fried egg on top.
All of these meals are quick to make and cheap. While we’re on the subject of price, if you can, upgrade to cage free eggs, preferably those certified humane — or buy from your local farmer. Spending $3 or $4 for a dozen eggs is not much if they’re the centerpiece of your meal. And here’s an added bonus — chickens fed good feed who have the ability move around lay eggs that taste better.
Daily Camera – Value Meal: Versatile, Inexpensive Eggs
Posted: April 30, 2009 by Certified Humane
If you have children, you will have hard-boiled eggs — lots of them — come Sunday. While you can always make egg salad or deviled eggs like your grandma used to make, consider trying something a little more interesting.
Here are recipes for curried deviled eggs and a Spanish tapas dish that garnishes sliced hard-boiled eggs wtih a paste of garlic, olive oil, parsley and smoked paprika.
But don’t confine your egg eating to Easter. Eggs can make a great main course anytime. Poach or fry them with a small bit of oil and serve them on tortillas topped with cheese and green chile. A runny egg on top of asparagus or braised seasonal greens is a little bit of heaven with the egg making a rich sauce for the veggies. Cooking the veggies with garlic and finely minced onion and adding a squeeze of lemon after the mixture is topped with the egg makes the whole thing come together. All you need is some bread for sopping. And you can afford to buy good bread, since the cost of the meal is low. As the season goes on, try eggs piperade, in which a fried egg tops sauteed peppers and garlic. Or get into a weekly frittata habit using seasonal vegetables.
Savory bread puddings in which leftover bread is combined with vegetables and cheese and even leftover chicken and doused with an egg and milk mixture are a tasty and cheap way to use up leftovers. Or make a crazy-rich croque madame, with mornay sauce and a fried egg on top.
All of these meals are quick to make and cheap. While we’re on the subject of price, if you can, upgrade to cage free eggs, preferably those certified humane — or buy from your local farmer. Spending $3 or $4 for a dozen eggs is not much if they’re the centerpiece of your meal. And here’s an added bonus — chickens fed good feed who have the ability move around lay eggs that taste better.
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