Picture an old bathtub filled with hard boiled eggs. My assignment at my sister’s wedding some 30 years ago was to make 10 dozen deviled eggs as well as an enormous batch of pâté. The very fresh eggs came from several of her neighbors’ chickens. If you’ve ever hard boiled and peeled a freshly laid egg, you know that the shell has the troublesome habit of holding on to a some of the white just below it. Multiply by 120 and you can get an idea of how I was feeling that afternoon.
Despite my PTDED (post traumatic deviled egg disorder) I’ve re-kindled my love affair with the egg. The intense orangey-yellow of a fresh egg’s yolk is a marvel to behold and makes going back to the anemic factory raised eggs available in the supermarket, unthinkable. This week’s recipes showcase eggs. You can even consider adding hard boiled eggs to the kale salad to make it into a main course.
- 6 slices lean bacon, cooked crisp
- 2 eggs plus 2 egg yolks
- 1 ½ cups half & half (or cream, milk, or a combination)
- 2+ cups grated cheese
- 1 medium onion, minced
- ¼ pound chard (or spinach)
- ¼ cup white wine
- ½ tsp salt
- ground pepper, to taste
- cooked 10” pie crust (see crust recipe)
- half & half
- white wine
- salt and pepper
- Preheat oven to 375 degrees.
- Cook bacon until crispy. Set aside.
- Mince onion.
- Wash greens and remove ribs. Chop leaves into approximately 2 inch strips or pieces. Cook very briefly in a pot or skillet until wilted. (The water on the greens provides the moisture for the cooking.)
- Combine eggs, half & half, grated cheese, wine, salt and pepper in a large bowl.
- Add onions, bacon, and wilted greens.
- Pour egg mixture into cooked pie shell. Bake in preheated oven for approximately 30 minutes. Let cool slightly before serving.
- Try making this recipe using roasted vegetables like summer squash and fennel. The roasting intensifies their flavor and reduces the moisture in vegetables like squash and tenderizes others like fennel. Experiment with various cheeses too.