Thursday, June 17, 2010

Egg Class tonight at New Pioneer Coop in Iowa City

And here are the recipes:


French Toast

1 cup plain yogurt

2 T sour cream

3 eggs

2 T honey, warmed

1/2 tsp salt

1/2 tsp fresh ground black pepper

8 slices Udi Bread, white

2 T butter



Whisk yogurt, sour cream, eggs, honey and salt/pepper in a bowl. Pour into a pie pan.

Preheat oven to 375 degrees F. Dip bread into egg mixture and soak for 30 seconds on each side. Set bread aside for 2 minutes.

Melt 1 tablespoon of butter in a 10 inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, 2-3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices Serve immediately with spiced vanilla butter.



Spiced Vanilla Butter

1 stick salted softened butter

1 T confectioners' sugar

Seeds of 2 vanilla beans

1/2 tsp cinnamon

1/4 tsp nutmeg



Blend in food processor, shape into a log on waxed paper, wrap and chill. To serve, slice into 1/4" rounds and place one on each slice of french toast.



Bacon Egg Pizza



1 package Bob's Red Mill Gluten Free Pizza dough mix

--Prepare according to directions and roll out very thin. Pre-cook crusts for 7 minutes in 400 degree oven and set aside.



For one Pizza Crust:



1 large can Muir Glen fire roasted tomatoes

1 handful fresh basil, chopped rough

sea salt and freshly ground black pepper

2 large garlic cloves, smashed and minced

4 portabello mushroom caps, chopped rough

5 slices thick smoked bacon, cooked until crisp and cut into 1" pieces

4 ounces fresh mozarella, torn into small pieces

4 eggs



Fry garlic in 1 tablespoon of olive oil over medium heat for about a minutes. Add the tomatoes and simmer for 10 minutes. Add basil and season to taste.



Spread a layer of tomato sauce over the pizza crusts and scatter mushrooms, bacon, and cheese evenly. Cook for 5-8 minutes. Crack eggs on top of hot pizza and drag a fork through them to spread them around a bit. Return to oven until the eggs are set.



Season with salt and pepper and garnish with fresh basil leaves.





Deviled shrimp in lettuce wraps



1 T olive oil

12 harboiled eggs, peeled and chopped

1 cup chopped red onion

1/2 cup chopped red bell pepper

1/2 cup chpped yellow, orange, or purple bell pepper

2-3 T minced pickled jalapeno

1/4 tsp salt

4-5 garlic cloves, smashed and minced

1 14 ounce can Muir Glen fire roasted tomatoes

1 lb medium shrimp, peeled and deveined

1/4 cup light coconut milk

1/2 bunch chopped fresh cilantro

4 medium sized inner lettuce leaves, washed, wrapped in a kitchen towel loosely, and chilled (they should form a bowl on their own and be thick enough to hold their shape)



Saute onion for 2 minutes in large nonstick skillet over medium heat. Add peppers, jalapeno, salt and garlic. Saute 4 minutes more. Add tomatoes and cook 6-10 minutes or until liquid evaporates.



Stir in shrimp and cook 4-5 minutes more until shrimp are opaque. Remove from heat and stir in coconut milk, eggs and cilantro.



Spoon into chilled lettuce leaves and serve immediately.





Spring Hash Scramble



12 eggs, beaten

4 medium sized red potatoes, boiled until tender, diced

1/2 lb skinny, fresh asparagus, cut into 1" pieces

1/2 red onion, chopped

3-4 cloves garlic, smashed and chopped

1/2 bunch fresh cilantro or parsley

3-4 slices thick cut smoked bacon, cooked until crisp and cut into 1" pieces

2-3 tablespoons reserved bacon drippings

salt and pepper



Heat large non-stick skillet over medium heat. Cook red onions, garlic, and diced potatoes in bacon drippings until potatoes are crisp.



Pour in eggs, stirring occasionally until set.



Stir in asparagus and cook for 2 minutes more.



Sprinkle chopped herbs and bacon over mixture, season, and serve hot.

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