by Rachel Trujillo in Recipes, April 11th, 2017
by Foodlets in Holidays, Recipes, April 8th, 2017
When piling your plate high at this weekend’s Easter buffet, it can be easy to bypass standard deviled eggs. I mean, we’ve had them all before, right? Perhaps not. We’ve rounded up our favorite updated takes on deviled eggs, and each of these recipes proves that you can make the classic dish a standout with just a few substitutions. Read on below for nine ways to rethink the traditional deviled eggs.
Bacon Deviled Eggs (pictured above)
After whipping up a classic filling — which can be made better for you with the substitution of yogurt rather than mayo — top with chives and salty crispy bacon pieces for extra crunch and flavor.
by Maria Russo in Community, December 11th, 2016
Easter is just over a week away, which means that you may be finding yourself with a few dozen boiled eggs on hand — colored or otherwise. Put them to work in these recipes below. You could end up sprinkling, slicing and serving eggs all week long, with delicious results every time.
Boiled Eggs & Avocado Toast (pictured above)
Just smash up an avocado and layer slices of eggs for an instant breakfast any day of the week.
by Sara Ventiera in Restaurants, September 14th, 2016
We’re approaching mid-December, which means that you’re likely knee-deep in all things holiday treats. Whether you’re making fudge to give, truffles to pass or cookies to simply eat by yourself (no judgment whatsoever — we may or may not be doing the same thing), you may be reaching your limit of sweets. When that time comes, look to a satisfying breakfast to kick off the day on a hearty, decidedly savory note. In this week’s Most Popular Pin of the Week, The Pioneer Woman puts a quick-fix spin on a morning classic: eggs Benedict. Her secret for simplicity is a blender hollandaise sauce, which she brightens up with a squeeze of fresh lemon juice.
For more wake-up-worthy breakfast ideas, check out Food Network’s Let’s Rise & Shine board on Pinterest.
Get the Recipe: Eggs Benedict
by Bev Weidner in Family, Recipes, September 9th, 2016
3 of a Kind checks out three places across the country to try something cool, new and delicious.
For such a simple dish, eggs Benedict has quite a complicated history. Instead of one definitive origin story, there have long been conflicting accounts of how the dish came to be created. One version claims eggs Benedict started at the Waldorf-Astoria Hotel in New York City. Another says it began at Delmonico’s in Manhattan. Then, there’s a guy named Commodore E. C. Benedict whose supposed recipe made its way to The New York Times well after his death. The dispute of how it came into existence may continue on indeterminably, but there’s one point that can’t be argued: Eggs Benedict has become integral to American brunch menus. So popular is the dish that it has spawned an entire subgenre of decadent poached-egg creations with all kinds of newfangled flavors and ingredients. Here are three stepped-up versions of the classic eggs Benedict dish.
This chic waterfront restaurant serves a fabulous brunch with three high-end variations of Benedict, including short rib and oysters Rockefeller. The lobster Benedict, however, is the perennial crowd-pleaser. Succulent shellfish is served atop potato hash and poached eggs adorned with spring ramps, shaved asparagus and sherry hollandaise. Even the add-on is far from standard: White sturgeon caviar, anyone?
by Maria Russo in Recipes, April 11th, 2016
First things first: This is an insanely delish breakfast hash-a-roo. That’s what I call it: hash-a-roo. We aren’t friends anymore, are we?
Anyway, this is suuuuuuper perfect for really all mornings. But especially weekend mornings if you want to take a little extra time noodling around the kitchen in your robe, refilling your coffee while Billie Holiday echoes from the living room (because that’s real life with toddlers … not). The beauty of this is that you’re making only one hash here … in one pan … for everyone.
How it works: One side is dedicated to your littles. Super simple — just potatoes and eggs. And a tiny bit of cheese. And on the adult side, it’s potatoes and eggs (duh), blue cheese (omg), diced red bell pepper (health, you guys), parsley sprinkles (pretty) and a few dashes of hot sauce (obviously). And it just works! You cook it up, divide it up and devour it straight up.
by Emily Lee in Recipes, March 28th, 2016
While there’s no question that eggs make an easy, hearty brunch dish, executing them for a crowd can be difficult. Who wants to poach or fry dozens of eggs while entertaining? The solution? The frittata.
by Lauren Piro in Recipes, March 23rd, 2016
It’s the day after Easter, which means yesterday’s bounty of pastel-colored eggs becomes this week’s leftover food challenge. Chances are, you’ve got at least half a dozen of them stocked away in your refrigerator — and time is of the essence, since hard-cooking removes an egg’s natural coating, making it easier for bacteria to enter through the shell’s pores. In fact, we recommend that hard-cooked eggs should be refrigerated no longer than one week. Here are a few simple, big-batch recipes to help you use them up quickly.
Hard-boiled eggs join forces with in-season asparagus in this comforting spring casserole that’s ready in under an hour. Top it off with simple Cheddar sauce and a saltine-crumb topping.
by Maria Russo in Recipes, March 21st, 2016
If you celebrate Easter (or, hey, even if you don’t), you might find yourself with a wealth of hard-boiled eggs in your fridge this month — and one of the most-delicious ways to eat them is to “devil” ’em. Of course, we love the classic recipe, but these recipes change things up a bit — in a very good way.
Deviled Eggs with Candied Bacon (above)
Kelsey Nixon tops her eggs with everyone’s favorite garnish and suddenly they’re even more irresistible than ever.
by Maria Russo in Recipes, February 29th, 2016
Where there’s Easter, there are eggs, right? If you find yourself with a refrigerator overflowing with hard-boiled eggs — pastel-colored or otherwise — ahead of Sunday’s holiday and don’t know what to do with them all, look no further than an easy-to-prep egg salad.
Instead of turning out a goopy, light-yellow mixture, this good-for-you recipe for Chunky Egg Salad (pictured above) promises next-level results with light, fresh flavors. The key to this recipe is slicing the eggs coarsely; instead of mashing them or finely dicing them, simply slice the hard-boiled eggs into sixths so the whites and yolks are still visible. When it comes to the dressing, keep it simple and classic with a cool, creamy combination of mayonnaise and whole-grain mustard. Fragrant dill adds a welcome bite of freshness, while crunchy celery delivers the texture you crave. To make the salad into a satisfying meal, serve it in sandwiches or feature it in a salad.
On their own, scrambled eggs can satisfy a craving for simple comfort food, and since they take just minutes to prepare, they’re often a go-to pick for speedy meals any time of day. But when you take just a bit more care about exactly how they’re scrambled and then dress them up just a bit, the results are anything but ordinary.