Best Egg Salad

Egg Salad Sandwich
Egg Salad Sandwich

 

 

 

 

 

 

Best Egg Salad

One of the timeless comfort foods, an egg salad sandwich,  does bring back memories of an earlier time.  Easy to make it is a sure fire favorite.  It makes a great sandwich on rustic bread or scooped on a bed of lettuce with fresh sliced tomatoes it makes a wonderful luncheon.

Ingredients for Best Egg Salad

  1. 6 eggs boiled hard (directions to follow) & chopped
  2. 2 Tbs Dijon mustard
  3. 2-3 Tbs sweet relish lightly drained
  4. Salt & pepper to taste
  5. 2-4 Tbs mayonnaise
  6. Chopped parsley

Directions for Best Egg Salad

The fool proof way to boil eggs hard:

Place the eggs in a pot that will accommodate them in a single layer.  Cover them with cold water, place on the stove and bring the water up to a boil.  Once a boil is reached cover the eggs turn off the heat and let them stand for 10 minutes.  After 10 minutes drain off the hot water and run cold water over the eggs until they are cool enough to handle.

To peel gently cracked the surface of the egg shell and with your fingers massage the broken shell until you get the outer and inner membrane, that covers the white, to separate from the white.  Then slowly peel and lightly rinse to remove all shell.

You can use an egg slicer or dice the egg by hand.  Add the rest of the ingredients and mix.  Put just enough mayonnaise in to bind and coat, you do not want the mixture to be too runny. Add a little chopped parsley for color and serve.  

egg salad
egg salad

 

 

 

 

 

 

Here are a few items to help make this recipe:
T-fal A85724 Specialty Nonstick Dishwasher Safe Handy Pot Saucepan with Glass Lid Cookware, 3-Quart, Gray
Egg Slicer Wedger Piercer

 

 

 

 

 

 

The Official Taste Tester
The Official Taste Test

 

 

 

 

 

 

I’m not a great egg fan, it was OK but I would much prefer a few tasty slices of chicken with a hint of mayo, give me that and I’ll be a “good egg” all day!

 

Best Egg Salad

Best Egg Salad

Ingredients

  1. 6 eggs boiled hard (directions to follow) & chopped
  2. 2 Tbs Dijon mustard
  3. 2-3 Tbs sweet relish lightly drained
  4. Salt & pepper to taste
  5. 2-4 Tbs Mayonaisse
  6. Chopped parsley

Instructions

  1. The fool proof way to boil eggs hard:
  2. Place the eggs in a pot that will accomodate them in a single layer. Cover them with cold water, place on the stove and bring the water up to a boil. Once a boil is reached cover the eggs turn off the heat and let them stand for 10 minutes. After 10 minutes drain off the hot water and run cold water over the eggs until they are cool enough to handle.
  3. To peel gently cracked the surface of the egg shell and with your fingers massage the broken shell until you get the outer and inner membrane, that covers the white, to separate from the white. Then slowly peel and lightly rinse to remove all shell.
  4. You can use an egg slicer or dice the egg by hand. Add the rest of the ingredients and mix. Put just enough mayonaisse in to bind and coat, you do not want the mixture to be too runny. Add a little chopped parsley for color and serve.
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Onion and Potato Tart

 

Onion and Potato Tart
Onion and Potato Tart

 

 

 

 

 

 

 

Onion and Potato Tart

Call it onion and potato tart, or quiche or pie!  I don’t care what you call it, just call it delicious.

This makes a great dinner  served with a light salad.  It’s filling and satisfying.  I used one red onion and one medium to large sweet onion.  White or red skinned potatoes work best with this recipe.

 Ingredients for Onion and Potato Tart

  1. ¼  pound bacon cubed
  2. 2 medium onions
  3. 1-2 medium white or yellow potatoes
  4. 4 whole eggs
  5. 1 cup of heavy cream or ½ & ½
  6. 2 tsps crushed rosemary
  7. salt & pepper to taste
  8. 2 Tbs dried parsley
  9. Sour cream or crème fraîche (optional)

Ingredients for Tart Crust

  1. 1¼ cups all purpose flour
  2. 1/3 cup chilled shortening
  3. 1/3 cup (5 1/3 Tbs) chilled butter
  4. 3-4 Tbs ice cold water

Directions for Onion and Potato Tart

For the crust:

In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine.  Then with the mixer running add the tablespoons of water one at a time until the dough forms.

Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour or more.

When you’re ready to make the tart, roll out the dough to fit a 9 inch tart or pie pan.  Place into the pan and then fill with the prepared ingredients.

For the Tart Ingredients:

In a saute pan cook the bacon until crisp.  Remove the bacon bits to a paper towel to drain and reserve the bacon fat.

In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).  Once browned remove from the heat and allow to cool slightly

When you are ready to make the tart, roll out the dough and place into the tart pan.

Preheat your oven to 400º.

Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.

potatoes in a single overlapping layer with herbs and bacon
potatoes in a single overlapping layer with herbs and bacon

 

 

 

 

 

 

 Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.

Now spoon the cooked onions in an even layer over the potatoes.

In a bowl combine the eggs, cream and remaining rosemary and whisk well.  Pour custard mixture over the onion layer and allow to settle.

pour in the custard and allow to settle
pour in the custard and allow to settle

 

 

 

 

 

 

Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.

Remove from the oven and allow to rest for 10 minutes.

Serve warm with sour cream or Creme Fraiche on the side.

 

Here are a few items to help make this recipe:
Attmu Non-Stick 9 Inches Removable Loose Bottom Quiche Pan, Tart Pie Pan, 2 Pack
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle

 

 

 

Official Taste Tester
Official Taste Tester

 

 

 

 

 

 

Another BORING vegetable thing with lots of onions so I can’t even taste!  ENOUGH ALREADY!  Let’s get back to the Surf, the turf, the moo,baa and oink specials.

 

 

Onion and Potato Tart

Onion and Potato Tart

Ingredients

  1. ¼ pound bacon cubed
  2. 2 medium onions
  3. 1-2 medium white or yellow potatoes
  4. 4 whole eggs
  5. 1 cup of heavy cream or ½ & ½
  6. 2 tsps crushed rosemary
  7. salt & pepper to taste
  8. 2 Tbs dried parsley
  9. Sour cream or crème fraîche (optional)
  10. For the Crust:
  11. 1¼ cups all purpose flour
  12. 1/3 cup chilled shortening
  13. 1/3 cup (5 1/3 Tbs) chilled butter
  14. 3-4 Tbs ice cold water

Instructions

  1. For the crust:
  2. In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.
  3. Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour more.
  4. When you're ready to bake roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.
  5. For the Tart Ingredients:
  6. In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
  7. In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes).
  8. When you are ready to cook roll out the dough and place into the tart pan.
  9. Preheat your oven to 400º.
  10. Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
  11. Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.
  12. Now spoon the cooked onions in an even layer over the potatoes.
  13. In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
  14. Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
  15. Remove from the oven and allow to rest for 10 minutes.
  16. Serve warm with sour cream or Creme Fraiche on the side.
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 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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copyright © rantsravesandrecipes 2015 all rights reserved

 

 

Shirred Eggs Metternich

Shirred Eggs
Shirred Eggs

 

 

 

 

 

 

 

Shirred Eggs Metternich

I’m sure that today there are not too many people who even know who Metternich was.   I found Shirred Eggs Metternich in the Hotel St. Francis Cook Book by Victor Hirtzler, I’m sure he was running out of names for some of his dishes.  In more simple terms it’s shirred eggs with mushrooms and cheese.

Shirred Eggs vs Eggs en Cocotte

In this homogenized world everything seems to be grouped  together and made to be the same.  While both eggs shirred and eggs en cocotte are baked, that is the only similarity.

Shirred eggs are baked in a lower dish very similar to a small graten dish.  Eggs en cocotte are baked in ramekins in a water bath, it’s subtle difference but it is a difference .

With this recipe I add my easy breakfast potatoes, a simple recipe that will fill up the hungriest.

The ingredients are for one serving, simply multiply by the number of people you are serving.  You can use any kind of cheese you would like to.

Ingredients for Shirred Eggs Metternich

  1. 1 small graten dish well buttered
  2. 2 fresh eggs
  3. 3-4 button mushrooms thinly sliced
  4. ¼ cup grated cheese ( your choice)
  5. salt & pepper
  6. 1- 2 Tbs butter
  7. Additonal butter for mushrooms
  8. Chopped Parsley for garnish

Directions for Shirred Eggs Metternich

Preheat oven to 325º

In a saute pan with a little butter saute the mushrooms until they are slightly softened 5- 7 minutes.  Once cooked season with salt & pepper.

Carefully break 2 eggs into the buttered graten dish.  Season the eggs with salt & pepper.  Spoon the cooked mushrooms over the eggs and sprinkle the cheese on top.  Place a small pat of butter on top of each egg.

Bake in the center of the oven for 12 -15 minutes, until the whites are set and the yolks are still runny.  If you don’t like runny eggs, cook a few minutes more.

Once done garnish with the parsley.

Serve with easy breakfast potatoes.

Easy Breakfast Potatoes

In a saute pan large enough to cook the potatoes in a single layer, melt butter add thinly sliced waxy or low starch potatoes and very thinly sliced onions season with salt and pepper.  Allow to cook and brown then turn and continue to brown, adding butter as needed to keep the potatoes from sticking, until all are  cooked through.  If you want to add more taste, cook a few slices of bacon well, and cook the potatoes in the bacon fat with the butter and add the crumbled bacon back at the end.

 

Shirred Eggs with Easy Breakfast Potatoes
Shirred Eggs with Easy Breakfast Potatoes

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
HIC Round Au Gratin Porcelain Creme Brulee Dish, 5-Inch,4-Ounce Capacity, Set of 6,
T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12-Inch, Black

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

 

Ok! so I’m not exactly a morning person, like I’m the only one around here that isn’t !  Runny eggs and Parmesan and little green things that tasted of butter I might just have to get up for that- 5 paws

 

IMG

 

 

 

 

 

Shirred Eggs Metternich
Serves 1
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 1 small graten dish well buttered
  2. 2 fresh eggs
  3. 3-4 button mushrooms thinly sliced
  4. ¼ cup grated cheese ( your choice)
  5. salt & pepper
  6. 1- 2 Tbs butter
  7. Additonal butter for mushrooms
  8. Chopped Parsley for garnish
Instructions
  1. Preheat oven to 325º
  2. In a saute pan with a little butter saute the mushrooms until they are slightly softened 5- 7 minutes. Once cooked season with salt & pepper.
  3. Carefully break 2 eggs into the buttered graten dish. Season the eggs with salt & pepper. Spoon the cooked mushrooms over the eggs and sprinkle the cheese on top. Place a small pat of butter on top of each egg.
  4. Bake in the center of the oven for 12 -15 minutes, until the whites are set and the yolks are still runny. If you don't like runny eggs, cook a few minutes more.
  5. Serve with easy breakfast potatoes.
Notes
  1. Easy Breakfast Potatoes
  2. In a saute pan large enough to cook the potatoes in a single layer, melt butter add thinly sliced waxy or low starch potatoes and very thinly sliced onions season with salt and pepper. Allow to cook and brown then turn and continue to brown, adding butter as needed to keep the potatoes from sticking, until all are cooked through. If you want to add more taste, cook a few slices of bacon well, and cook the potatoes in the bacon fat with the butter and add the crumbled bacon back at the end.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved