Tuesday, March 27, 2012

What to do with leftover eggs {recipe}

Easter is such a great holiday!  It seems almost everyone I come across eats about the same meal...ham, potatoes, deviled eggs, and some sort of fab dessert (i.e. carrot cake).  For whatever reason, there are always leftovers galore and sometimes ham sandwiches for days just get boring@  Over the last few years I have been trying to find good uses for my leftover eggs and ham and have tried a few yummy recipes to share with you.  

First off, I wanted to share a few tips on hard boiling eggs.  This is the best way I have come across and have no issues peeling my eggs....

How To Hardboil Eggs

1. Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a tablespoon of vinegar to the water will help keep the egg whites from running out of any eggs that happen to crack while cooking, but some people find that the vinegar affects the taste. I don't have a problem with it and I usually add a little vinegar. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.

2. Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)

3. After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.

I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.

4. Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

(from Simply Recipes)

And now for the leftovers.....

I have so many ideas for leftover eggs, and have yet to try some of them.  My favorite way to eat them is in a sandwich, and this version is pretty dang good!

Egg Salad BLT (I don't like the T in mine :)

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
1/4 teaspoon grated lemon rind
8 hard boiled eggs
4 Rolls, (or 8 slices peasant bread/firm sandwich bread), toasted
8 bacon slices, cooked
8 slices tomato

4 large lettuce leaves
*if you like it extra tangy, add a teaspoon of vinegar too.
1. Combine mayo, sour cream, green onions,Dijon, salt, pepper, and lemon in a medium bowl.Stir to combine well.

2. Coarsely chop eggs and add to mayo mixture. Stir gently to combine.3. Arrange rolls or bread on work surface. Top each bread slice with about 1/2 cup egg mixture, 2 bacon slices, 2 tomato slices, a lettuce leaf, and top half of roll. Serve sandwich immediately.

Recipe Source:  Our Best Bite

On to the ham!  We tried this salad last year and I really loved how it turned out.  I have always enjoyed pasta and greens combined.  Add some crunchy broccoli and a little light dressing and dinner is served.  Not to mention this meal won't hurt your figure, either!

Tortellini, Broccoli, and Ham Ceasar Salad

16 oz. package frozen cheese tortellini
1-1/2 cups fresh broccoli florets
1-1/2 cups cubed cooked ham
1 cup creamy Caesar salad dressing (we used light)
10 oz. pkg. romaine lettuce leaves
1/4 cup
grated Parmesan cheese

Cook tortellini and broccoli together according to tortellini package directions. The frozen tortellini I use cook for 3 minutes. If your tortellini cooks for a longer period of time, add the broccoli during the last 3 minutes of cooking time.

Drain well and combine with ham and Caesar salad dressing in medium bowl. Place lettuce on large platter and top with tortellini mixture. Sprinkle with Parmesan cheese and serve. 4 servings

Spinach, Bacon, and Ham Quiche

½ lb. bacon 
10 oz. package spinach
1 c. sour cream (I used light)
salt and pepper to taste
2 unbaked pie crusts (I just went with store refrigerated store bought ones to save time)
1 onion, minced
½ lb. diced mushrooms (left these out)
2 c. diced ham
16 oz. Colby Jack or sharp cheddar cheese (I've used Swiss before with good results)
4 oz. Parmesan cheese
8 eggs
1 c. half and half (I used fat-free)
1 Tbsp. parsley 

Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings. Drain. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.

**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it's not getting too brown. **
I hope you enjoy these recipes as I sit on a tropical beach in the Caribbean this week...I'll drink a yummy drink with an umbrella in it for you all :)

Recipe Source: Dish Delish

What do you like to do with your leftovers from Easter?


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1 comment:

seniorpal said...

Never look at food pictures before bedtime. 10 P.M Tuesday/ we were gone & just got home earlier. All 3 receipes are delicious, allways added Vinegar to water as you. egg salad sandwiches on toaswt are my thing. Spinch any way, NOW IM HUNGARY. Good ideas . Easy & good