Spicy Sriracha Baked Avocado Eggs

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Spicy Sriracha Baked Avocado Eggs

Spicy Sriracha Baked Avocado Eggs
Serves 4
¡Celebra! This recipe is ready in just 20 minutes. Creamy avocado, spicy sriracha and perfectly baked eggs will add a flavor boost to your morning routine.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 Small Avocados, Halved & Pitted
  2. 4 Large Eggs
  3. 1/4 tsp Black Pepper
  4. 1 Tbsp Sriracha Hot Sauce
  5. 1 Tbsp Fresh Cilantro, Finely Chopped
Instructions
  1. PREHEAT oven to 425°F. Line 8-inch square baking pan with foil. Scoop out some of the pulp from avocado halves, leaving hole big enough to fit an egg (reserve pulp for another use).
  2. PLACE avocado halves in prepared pan to fit snugly in single layer. Fold foil around avocado halves to prevent tipping.
  3. CRACK egg into each avocado half; season with pepper. Bake for 12 to 15 minutes or until whites are set and eggs are cooked to desired doneness. Let stand for 5 minutes before serving.
  4. DRIZZLE each egg with hot sauce and sprinkle cilantro over top.
Adapted from Egg Nutrition Center
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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Primavera Quiche

Primavera Quiche
Yields 12
Who wouldn't like a quiche that tastes like spring?
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Ingredients
  1. 2 tablespoons extra-virgin olive oil
  2. 1 fennel bulb, 1/4-inch dice, fronds reserved (optional)
  3. 1 sweet onion, 1/4-inch dice
  4. 2 spring carrots, peeled, 1/4-inch dice
  5. 1 bunch medium to large asparagus, trimmed and sliced into 1/4-inch pieces
  6. 1/2 teaspoon coarse salt
  7. 1/2 teaspoon freshly ground black pepper
  8. 1 cup shelled fresh green peas
  9. 3 garlic cloves, minced
  10. 1 (9-inch) refrigerated deep-dish pie crust
  11. 2 cups half-and-half
  12. 4 eggs
  13. 5 to 6 ounces herb cream cheese (such as Boursin or Rondelle), softened
  14. 1 cup grated Parmigiano Reggiano cheese
  15. 1 ounce fresh basil, chiffonade
Instructions
  1. Preheat oven to 375F.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add fennel, onion and carrots and cook 4 minutes, stirring. Add asparagus, salt and pepper; cook 2 minutes. Add peas and garlic; cook 2 minutes. Spread vegetables evenly on the bottom of the pie crust.
  3. Whisk together half-and-half, eggs and herb cheese until smooth. Pour over vegetables. Sprinkle Parmigiano Reggiano on top.
  4. Bake until the top is puffed and golden brown and a knife in the center comes out clean, 30 to 35 minutes. Let cool 10 minutes and slice into wedges. Sprinkle each serving with basil.
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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Easy Eggs Baked in Tomatoes

Easy Eggs Baked in Tomatoes
Serves 4
The savory taste of baked eggs, Parmesan cheese, and fresh herbs makes this breakfast (or brunch!) worthy of waking up for.
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 2 tablespoons olive oil
  2. 8 medium tomatoes
  3. 8 large eggs
  4. 1/4 cup milk
  5. 1/4 cup grated Parmesan cheese
  6. Salt
  7. Freshly ground black pepper
  8. 4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary, or a mixture)
Instructions
  1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with olive oil.
  2. Using a small paring knife, cut around stems of tomatoes and remove them. Use a spoon to scoop out insides of the tomatoes. (Reserve insides and use them to make tomato sauce or salsa.)
  3. Arrange tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
  4. Bake until tomatoes are tender, egg whites are set, and yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with fresh herbs. Serve immediately
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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Make Ahead Rainbow Veggie Egg Cups

Make Ahead Rainbow Veggie Egg Cups
Yields 12
A quick, easy breakfast you can prepare ahead of time, Make Ahead Rainbow Veggie Egg Cups are the perfect healthy, portable, vegetable-filled morning meal.
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 red bell pepper, finely chopped (about 1 cup chopped)
  3. 1 orange bell pepper, finely chopped (about 1 cup chopped)
  4. 4 green onions, white and green parts, finely chopped (about 1 cup chopped)
  5. 1 teaspoon salt, divided
  6. 8 large eggs
Instructions
  1. Heat the oven to 350 degrees Fahrenheit.
  2. Heat the olive oil over medium heat in a large skillet. Add the bell pepper, green onion, and ½ teaspoon salt. Saute until the vegetables are soft and tender stirring occasionally, about 5-7 minutes. Remove from heat and allow to cool.
  3. Meanwhile whisk together the eggs and the remaining ½ teaspoon salt. Add the cooled sauteed veggies to the egg mixture and whisk again until well combined.
  4. Pour the egg and veggie mixture into a greased or lined muffin tin. The mixture should come to near the top of each cup.
  5. Bake the egg cups for 20 minutes, or until puffed and cooked through.
  6. Remove from the oven and let cool. Serve warm or refrigerate in a tightly sealed container for up to 4 days. Alternatively place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip top bag or tightly sealed container for up to a month.
Adapted from Real Food Whole Life
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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Avocado BLT Deviled Eggs

Avocado BLT Deviled Eggs
The salty bacon with the creamy egg & avocado make these absolutely delicious.
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Ingredients
  1. 6 hard boiled Dakota Layers eggs (peeled and cut in half)
  2. ½ large avocado (ripe)
  3. 1 ripe tomato (seeds and membrane removed, finely diced)
  4. 4 sliced crispy chopped bacon (read your label for W30 compliant)
  5. ½ tsp salt (or to taste)
  6. 1 tsp pepper (or to taste)
  7. 1 cup shredded lettuce (I used head lettuce)
Instructions
  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in small mixing bowl.
  2. Cook bacon until crispy, chopped into small dice.
  3. Remove seeds and inside membranes from tomato and chop into small dice.
  4. Add avocado to egg yolks and thoroughly combine (I used a fork).
  5. Gently stir tomato and bacon into egg/avocado mixture. Reserve a little tomato & bacon for garnish.
  6. Season to taste with salt & pepper.
  7. Using a teaspoon, carefully fill the egg whites up with egg mixture.
  8. Garnish with extra bacon & tomato.
  9. Serve over a bed of shredded lettuce.
  10. Enjoy!
Adapted from Joy in Every Season
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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