Spinach Stuffed Eggs

Posted on March 10, 2016 by admin
Spinach Stuffed Eggs
Yields 12
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Ingredients
  1. 12 large eggs, hard-cooked and peeled
  2. 5 oz. (3/4 cup) frozen chopped spinach, cooked and thoroughly drained
  3. 3 oz. cream cheese, softened
  4. 1.5 oz. (1/3 cup) Parmesan cheese, grated
  5. 3 oz. (1/3 cup) sour cream
  6. 2 tbsp. green onions, chopped
  7. 1/2 tsp. seasoned salt, if desired
  8. 1/8 tsp. Cayenne pepper
Instructions
  1. Cut eggs in half lengthwise. Remove, mash and reserve yolks.
  2. Mix together spinach, cream cheese, Parmesan cheese, sour cream, green onions, yolks, salt and pepper.
  3. Spoon or pipe mixture into egg whites.
  4. Garnish with fresh herbs, if desired. Refrigerate until serving
Notes
  1. *If using peeled, hard-cooked egg product.
  2. **Edible Portion
  3. ©Copyright 2016, American Egg Board
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper

Posted on March 10, 2016 by admin
Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper
Yields 12
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Salsa
  1. 1 lb. 8 oz. tomatillos (12 -14), papery husks removed
  2. 10 avocados (2 small), seeded and peeled
  3. 4 oz. (1/2 cup) extra-virgin olive oil
  4. 3 tbsp. rice vinegar
  5. 3 garlic cloves
  6. 1 tsp. cumin seeds, toasted and ground
  7. 2 oz. cilantro (1/2 bunch), leaves only
  8. 2 tsp. oregano
  9. 1/2 tsp. salt
  10. 1/4 tsp. fresh ground black pepper
Remaining Ingredients
  1. 1 1/2 cups country bread, cut in 1/4-inch cubes
  2. Olive oil, as needed
  3. Sea salt and pepper, as needed
  4. 12 (4-6 oz. each) wild king salmon fillets
  5. 1/4 cup tarragon leaves
  6. 1 lb. 5 oz. * eggs (12 large), hard-cooked and then grated
Directions for Salsa
  1. Puree all ingredients in food processor or blend until smooth and liquid, but not thin.
  2. Cover and refrigerate until served.
Remaining Directions
  1. Heat oven to 375° F. Drizzle bread cubes with 1/4 cup olive oil; season with sea salt and pepper to taste.
  2. Spread cubes on a baking sheet; bake 5 minutes until crisp and browned. Remove and reserve.
  3. Brush salmon fillets with olive oil and season with sea salt and pepper. Grill over medium-high heat, 3-5 minutes per side, just until opaque throughout.
  4. To serve, place a salmon fillet in the center of a plate, spoon on 2-3 tablespoons salsa, 1 teaspoon tarragon, 1/4 to 1/3 cup grated egg and 2 tablespoons croutons. Serve immediately.
Notes
  1. ©Copyright 2016, American Egg Board
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Perfectly Peppered Pita Egg Sandwich

Posted on March 10, 2016 by admin
Perfectly Peppered Pita Egg Sandwich
Yields 12
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Ingredients
  1. 1 lb., 8 oz. bulk breakfast sausage (or bulk sausage of choice)
  2. 4 oz. red bell pepper, diced
  3. 1 lb., 5 oz.* eggs (12 large), beaten
  4. 8 oz. (2 cups) Pepper Jack cheese, shredded
  5. 1 lb., 8 oz. frozen hash brown triangles (12), prepared according to package directions and kept warm
  6. 6 pita breads (12 to 15 oz.), cut in half
Instructions
  1. Cook sausage and red bell peppers in large pan over medium heat, stirring frequently, until sausage is browned and cooked throughout. Drain off fat.
  2. Add eggs. Cook and scramble eggs until eggs are firm throughout with no visible liquid egg remaining
  3. Fold in cheese. Keep warm.
  4. Heat oven to 350° F. Place a hash brown triangle in each pita half. Portion about 2/3 cup egg-sausage mixture into each pita, dividing mixture equally among the pitas.
  5. Wrap sandwiches in foil. Heat sandwiches 15 minutes or until heated throughout. Serve immediately.
Notes
  1. If using frozen or liquid whole egg product.
  2. ©Copyright 2016, American Egg Board
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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