These red white and blue deviled eggs are the kind of festive Fourth of July appetizer that makes people stop at the snack table and ask, “How did you make those?” They’re colorful, creamy, and a little unexpected.  And they’re just playful enough for a backyard cookout, family picnic, or Independence Day party.

The outside gets a patriotic red and blue tint, while the inside stays white.  The filling is silky and savory with a roasted beet twist that brings extra flavor. If you’re looking for easy patriotic deviled eggs, a make-ahead July 4th appetizer, or a fun red white and blue party food that still tastes like something adults actually want to eat, this recipe is for you.

Why Red, White, and Blue Deviled Eggs Are the Ultimate Fourth of July Party Appetizer

Deviled eggs are already a holiday party classic.  They’re bite-sized, budget-friendly, and easy to nibble on. Turning them red, white, and blue makes them feel instantly festive without a lot of fuss. They fit right in next to burgers, barbecue chicken, or pasta salad.  These eggs bring a little extra color to the Fourth of July party table.

What I love most is that they look impressive but are secretly simple. The egg whites can be dyed ahead of time.  You can make the filling in minutes.  The finished tray feels fun, patriotic, and totally party-ready. Finally, the roasted beets give the filling a gentle earthy and sweet flavor that pairs with the richness of the yolks.

What Are Deviled Eggs and When Were They Invented?

Deviled eggs are hard-boiled eggs that are peeled, halved, and filled with a seasoned yolk mixture. The idea of serving seasoned eggs goes all the way back to ancient Rome. Boiled eggs were served with spiced sauces as an appetizer. Stuffed egg recipes appeared later in medieval Europe.  Cooks often mashed the yolks with bold ingredients such as mustard, pepper, vinegar, herbs, and warming spices. Then they spooned the mixture back into the whites. That’s how the word “deviled” came to describe these eggs and other foods that were highly seasoned or a little spicy. Today, the classic American deviled egg is usually creamy, tangy, and finished with paprika. But this patriotic version gives the old-school party favorite a colorful holiday spin.

The Simple Step-by-Step Method for Dyeing Egg Whites Without the Mess

There are two easy ways to dye the eggs, depending on the look you want. For a clean red-and-blue outside with a bright white interior, dye the peeled hard-boiled eggs whole before slicing them. For egg whites that are colored all the way through, slice the eggs first, remove the yolks, and dye the halves before filling. Both methods work beautifully for patriotic deviled eggs. It really comes down to whether you want a white center or a fully colored party look.

1. For white interiors: Place peeled, whole hard-boiled eggs into bowls of red and blue dye before slicing.
2. For fully colored egg whites: Slice the hard-boiled eggs in half lengthwise first. Remove the yolks and put them in a mixing bowl.
3. Fill two small bowls with water, a splash of vinegar, and several drops of red or blue food coloring. Place the whole eggs or egg white halves into the red and blue bowls, keeping the colors separate.
4. Let them sit until they reach the shade you like, usually a few minutes for pastel colors or longer for deeper color.
5. Remove the eggs with a fork or slotted spoon and place them on paper towels to dry.
6. Put on some gloves and pat the eggs gently with a paper towel before filling so the color stays neat and the filling does not slide around.

How to Make a Creamy Filling That Pops

The filling is where these patriotic deviled eggs get their flavor. Instead of leaning only on mayonnaise, this version uses roasted beets.  The beets make the yolks rich and savory.  It also gives the filling color, and a subtle sweetness that plays well with the sweet pickle relish and garlic salt.  I use Duke’s mayonnaise for a little bit of zing to brighten up the flavor of the filling.

Mash the cooked yolks until they’re very fine, then stir in the sweet pickle relish, mayonnaise, chopped roasted beets, and garlic powder. If you like a richer filling, add a little more mayonnaise, a touch of olive oil, or some Greek yogurt.

How to Make Deviled Eggs Without Mayonnaise

If you want a no-mayo deviled egg filling, skip it completely and use hummus with a little olive oil or lemon juice to loosen everything up.  Roasted red pepper hummus is a fantastic swap for mayonnaise. It’s already creamy, seasoned, and full of flavor, so it does a lot of the work for you. For the smoothest no-mayo deviled eggs, blend or mash the yolks with hummus, a drizzle of olive oil, salt, and pepper. Taste as you go, because hummus brands vary in saltiness and tang.  Omitting the mayo means the eggs don’t have to stay cold all the time.

Another option is to mash the yolks with plain Greek yogurt or sour cream.  Mashed avocado makes a creamy dairy-free option with a softer, fresher taste. No matter which route you choose, the texture should be thick enough to hold its shape but soft enough to pipe or spoon into the egg whites. If it feels dry, add some pickle juice or olive oil in tiny amounts. If it feels too loose, mash in another yolk or chill the filling for a few minutes before piping.

 Easy Decorating Ideas That Make Each Egg Look Finished and Festive

Once the eggs are filled, a few simple toppings make them look polished. Sprinkle the tops with smoked paprika for color.  Try some finely chopped chives for freshness or sprinkle with some crushed beet chips for texture. For a more playful Fourth of July deviled egg platter, arrange the eggs in rows by color or place them in a star shape on a white serving tray.

You do not need fancy tools, but a piping bag with a star tip makes the filling look bakery-level in seconds. If you don’t have a piping bag then try a zip-top bag with the corner snipped off.  It’s perfect for a casual backyard party.

Smart Make-Ahead, Storage, and Transport Tips for Independence Day Gatherings

Deviled eggs are best when they are cold, fresh, and not sitting out too long. You can boil and peel the eggs a day ahead, dye the whites in advance, and store the filling separately in an airtight container or piping bag. Fill the eggs the day of the party, ideally close to serving time, so they look neat and the filling stays creamy.

For transporting deviled eggs, use a deviled egg carrier if you have one, or place the egg whites in a shallow container lined with paper towels and pipe the filling when you arrive. Keep them in a cooler with ice packs during travel, and keep the tray chilled until it’s time to serve. 

Make sure they don’t set out for too long.  If it’s room temperature, check them after 2 hours, if they last that long.  If they’re outside in the heat and it’s 90 F or so, then check them in an hour.  You can also prepare them in batches so they’re a fresh batch every hour or so.

Other Patriotic Serving Suggestions for Your Fourth of July Party

Round out your Fourth of July appetizer table with red hot chicken and blue cheese bites, watermelon feta salad, patriotic veggie cups, star-shaped cheese and crackers, or a simple berry dessert board. These red, white, and blue deviled eggs also look adorable on a platter with fresh herbs, cherry tomatoes, blueberries, and small bowls of pickles or baked blue cheese olive bites for a snacky, grazing-style spread.

Every bite of these red white and blue deviled eggs is creamy, tangy, and just a little sweet from the roasted beet filling. The beets give the yolks a gorgeous color and a gentle earthy flavor that balances the richness of the eggs, while the sweet pickle relish adds that classic deviled egg zip. They taste bright and savory without being too heavy.  This makes them perfect for nibbling between burgers, barbecue, and all the chilled summer sides on your Fourth of July table.

Yield: 12 servings

Red White & Blue Deviled Eggs

Cook Time: 22 minutes

Total Time: 22 minutes

Wow the crowd with Red White & Blue Deviled Eggs, featuring a uniquely tangy roasted beet filling that sets these apart from the rest. Perfect for any patriotic celebration or family event.

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Ingredients

• 6 large eggs
• 2 tablespoons white vinegar, divided
• 1/4 teaspoon red gel food coloring
• 1/4 teaspoon blue gel food coloring
• 3 cups water, divided
• 2 tablespoons sweet pickle relish
• 1/4 cup mayonnaise
• 1/4 cup chopped beets
• 1 teaspoon garlic salt

Instructions

1. Fill a medium saucepan to within 1 1/2 inches to the rim. Bring to a boil over high heat. Using a heat resistant spoon, carefully drop the eggs one at a time into the boiling water.
2. Boil the eggs 12 minutes. Remove the eggs from the boiling water and place in a bowl filled with ice water. Allow to cool 5 minutes.
3. While the eggs are cooling, place 1 tablespoon vinegar, 1/4 teaspoon gel food coloring and 1 1/2 cups water in each of two jars; one for the red dye, and one for the blue dye. Set aside.
4. Place the eggs back in the saucepan, place the lid on top, and shake the eggs to crack the shells. Carefully peel the eggs under running water. Place two of the eggs in the red jar, two of the eggs in the blue jar, and the other two in a plastic container and refrigerate for at least one hour.
5. Remove the eggs from the jars. Rinse and dry them thoroughly before handling. Carefully slice each egg in half. Remove the yolks and place in the bowl of a mini food processor. Keep the whites separated so the colors do not bleed.
6. Place the remaining ingredients in the bowl of the food processor and process until smooth. Place the filling in a piping back and pipe into the egg whites and serve.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 77Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gCholesterol 96mgSodium 229mgCarbohydrates 2gFiber 0gSugar 1gProtein 3g

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 If you have been searching for shrimp carbonara with leeks, this version is all about rich, silky texture and balanced flavor. The tender shrimp add a delicate sweetness, the leeks melt into the pasta with their soft, mellow flavor, and the glossy carbonara sauce brings everything together in a way that feels both comforting and refined. It is the kind of seafood pasta that tastes elegant and restaurant-worthy while still feeling warm, cozy, and completely satisfying.

What Is Pasta Carbonara?

Carbonara is a classic Roman pasta dish traditionally made with pasta, eggs, hard cheese, black pepper, and cured pork such as guanciale. What makes it so special is the sauce: instead of using cream, the silky texture comes from tossing hot pasta with eggs, cheese, and a little pasta water to create a glossy, velvety coating. Traditional versions are wonderfully simple, but that same technique also leaves room for creative variations like this seafood-inspired take.

 Like many iconic dishes, carbonara has a history that is still debated. Most sources connect it to Rome and the Lazio region.  But the dish as we know it today appears to have taken shape in the mid-20th century rather than in ancient times. Some food historians link it to hearty meals made by charcoal workers, while others point to post-World War II Italy, when American soldiers brought eggs and bacon into local cooking. However it began, carbonara has become one of Italy’s most famous pasta dishes and a favorite canvas for thoughtful variations.

Eggs are the Base of this Iconic Recipe

Eggs are one of the most universal ingredients in the world, found in kitchens and cuisines across nearly every country because they are affordable, nourishing, and incredibly versatile. They can be scrambled, fried, poached, boiled, baked, steamed, or folded into sauces and batters.  They show up in beloved dishes like omelets, shakshuka, quiche, tamagoyaki, egg curry, and of course pasta carbonara. That adaptability is part of what makes eggs such an essential ingredient in cooking.  They can easily shift from simple everyday breakfasts to elegant, deeply comforting meals.

 How to Select the Best Shrimp for Carbonara

For shrimp carbonara, medium or large shrimp are usually the best choice.  They stay juicy, cook quickly, and feel substantial enough to stand out against the pasta. Look for shrimp that smell fresh and clean, not overly fishy.  If you are buying frozen, choose a good-quality bag with firm, individually frozen shrimp rather than a block of icy clumps. Peeled and deveined shrimp save time, but shell-on shrimp can offer excellent flavor if you do not mind a little extra prep.

Different Types of Shrimp for Pasta Recipes

Different varieties of shrimp can slightly change the final dish. White shrimp are mild, sweet, and firm.  This makes them a very versatile option for pasta because they hold their shape well. Pink shrimp tend to be a little sweeter and more delicate, which gives the dish a softer, more refined seafood note. Tiger shrimp are larger with a firmer, meatier bite and a bolder flavor.  They make the pasta feel especially hearty. Any of these can work beautifully, so the best choice really depends on whether you want delicacy, versatility, or a more dramatic shrimp presence in the bowl.

 What Are Leeks and How Do You Cook Them?

Leeks are a member of the allium family, which also includes onions, garlic, and shallots. They have a long white base that fades into pale and dark green leaves, with the white and light green portions being the most tender for cooking. Their flavor is milder and sweeter than a standard onion, making them especially good in pasta.  They soften into a silky texture instead of overpowering the dish. Because dirt often hides between the layers, they do need to be cleaned carefully before slicing and cooking.

Why Shrimp and Leeks Are the Perfect Pairing in Carbonara

Shrimp and leeks make such a lovely pairing because they complement each other without competing. Shrimp brings a delicate sweetness and briny richness.  Leeks add a mellow onion flavor that turns soft, silky, and slightly sweet when cooked. In a carbonara-style pasta, leeks help bridge the richness of the egg-and-cheese sauce and the lightness of the seafood, making the whole dish feel balanced, flavorful, and a little more elegant than your average weeknight pasta.

How to Prepare Shrimp and Leeks for Pasta Carbonara

Start by peeling and deveining the shrimp if needed.  Pat them dry so they sear instead of steam. A light seasoning of salt and pepper is usually enough, since the carbonara sauce will bring plenty of flavor. For the leeks, trim away the root end and the dark green tops, then slice the white and light green parts lengthwise or into thin half-moons. Rinse them thoroughly under running water, fanning apart the layers to remove any grit.  Drain them well and cook them gently in butter or olive oil until tender and sweet.

How to Make a Carbonara Sauce with Cream

In this recipe, cream is part of what gives the carbonara sauce its rich, silky texture. The eggs and grated cheese still bring the signature savory depth that makes carbonara so comforting.  The cream adds extra body and creates a smooth, velvety sauce that coats the pasta beautifully. Combined with hot pasta, black pepper, and a little pasta water, it becomes a lush sauce that feels both indulgent and easy to love.

 Some home cooks also like to make carbonara with a splash of cream, especially when they want an extra-rich sauce or a little more forgiveness while cooking. Cream is not part of the traditional Roman method.  However, it has become a popular addition in many modern versions because it creates a smooth, lush texture.  It also makes carbonara a bit easier for beginners to manage. Whether you keep it classic or add cream, the goal is the same: a glossy, flavorful sauce that coats the pasta beautifully.

How to Cook and Serve Shrimp and Leeks Pasta Carbonara

Cook your pasta until just al dente, since it will finish in the sauce.  Reserve a 1/2 cup of the pasta water which is liquid gold in this recipe.  Have all of your ingredients ready before you begin combining everything. Carbonara moves quickly at the end, so a little preparation goes a long way.

 Sauté the leeks until they’re tender then remove them from the pan and keep warm.  Next, cook the shrimp in the same skillet making sure they get a nice sear and don’t overcook.  They should start to curl but not completely curl into a circle when they’re done.  Add the leeks back to the pan. 

How to Combine Shrimp, Leeks, and Carbonara Sauce

In a large bowl, toss the pasta with the carbonara sauce ingredients.  Add a little of the research pasta water if the sauce is not creamy enough.  When the sauce is creamy, toss the leeks and shrimp with the pasta.  Serve the carbonara immediately while it is glossy and warm.  Garnish with extra cheese and black pepper on top if you like. The finished dish feels special enough for a dinner party but easy enough for a cozy night in, offering all the comfort of a classic carbonara with the fresh, elegant twist of shrimp and leeks.

Why You’ll Love This Recipe

• This shrimp and leeks pasta carbonara feels elegant enough for guests but is simple enough for a weeknight dinner.
• The combination of tender shrimp, sweet leeks, and silky carbonara sauce creates a rich, balanced flavor in every bite.
• The creamy carbonara sauce made with cream gives the dish an extra-rich, velvety finish.
• It is a fresh twist on traditional carbonara that still feels classic and comforting.
• The recipe comes together quickly, making it perfect for date night, entertaining, or an upgraded pasta night at home.

If you follow the steps in order, have your ingredients ready to go, this dish goes together wicked fast.  It’s perfect for those nights were you are so so SO tired and just do not want to cook.  Grab a bottle, glass, or tumbler of your fave beverage and just get to work.  You won’t regret putting this one on the table.  The shrimp are succulent, the leeks are earthy and sweet, and the pasta is creamy and slightly salty.  It’s the perfect combination of flavors and textures for a weeknight dinner or a date night dinner.  It’s that easy and that fancy.

Yield: 4 servings

Pasta Carbonara with Shrimp and Leeks

Cook Time: 20 minutes

Total Time: 20 minutes

Shrimp and leeks add a savory pop to classic Pasta Carbonara, bringing together velvety sauce, al dente pasta, and fresh flavors in one dish. Ready to try something new? Save this recipe for your next dinner inspiration.

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Ingredients

• 1/2 cup egg substitute
• 1/2 cup fat free half and half
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• 8 ounces uncooked pasta
• 2 cups thinly sliced leeks
• 1 pound shrimp, peeled and deveined

Instructions

1. Combine the first six ingredients (egg substitute through nutmeg) in a small mixing bowl. Set aside.
2. Bring a large pot of water to a boil.
3. While the water is heating, preheat a large skillet coated with cooking spray over medium-high heat. Add the leeks and sauté until tender about 7 to 10 minutes.
4. When the water reaches a full, rolling boil, drop in the pasta, stir, and lower the heat just slightly so it’s not boiling as hard. Stir occasionally.
5. Once the leeks are soft, remove from heat and keep warm.
6. Spray the skillet again and heat over high heat. Add the shrimp and cook 1 to 2 minutes per side or until pink and no longer opaque in the middle. Return the leeks to pan and keep warm.
7. Once the pasta is cooked to your liking, drain reserving 1/2 cup of the pasta water..
8. Place the hot pasta in a large mixing bowl. Drizzle the egg mixture over the pasta, stirring constantly, until the cheese has melted. If it appears to be dry, stir in the pasta water a little at a time until a creamy sauce forms.
9. Toss the shrimp and leeks with the pasta before serving.

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Looking for a new brunch favorite or a satisfying snack? Egg and green chile molletes are the answer! This simple yet delicious dish brings together warm bread, crispy eggs, and zesty green chiles for a meal that’s both comforting and exciting. Whether you’re a seasoned cook or just starting out, molletes are sure to become a staple in your kitchen.

What Are Molletes?

Molletes are a traditional Mexican open-faced sandwich.  They’re typically made by topping sliced bread with refried beans and cheese, then baking until golden and bubbly. Our version adds a flavorful twist by including crispy fried eggs topped with green chiles, enhancing both texture and taste. Molletes are loved for their versatility and ability to satisfy cravings any time of day.

This dish has roots in Mexican culinary traditions, dating back to colonial times when bread became a staple. Molletes were originally a way to use up leftover bread and beans, turning simple ingredients into a comforting meal. Over time, molletes have evolved, reflecting regional tastes and creative adaptations. Today, they’re enjoyed across Mexico and beyond, celebrated for their ease and flavor.

Basic Molletes Ingredients

To make egg and green chile molletes, you’ll need these essentials:

• Bread (bolillo, baguette, or other crusty loaf)
• Eggs
• Green chiles (fresh or canned)
• Refried beans
• Cheese (such as Monterey Jack or queso fresco)
• Butter or oil
• Salt and pepper

Gather Your Ingredients

Choose a sturdy bread that holds up well to toppings. Bollilos are oval-shaped Mexican rolls. They have a crisp golden crust and a soft, airy interior, perfect for holding hearty toppings.  For green chiles, canned varieties work in a pinch, but fresh roasted chiles will add extra depth. Make sure your eggs are fresh and select a melty cheese for that signature gooey finish. I like a Colby or pepper jack.  Sometimes I opt for a quesadilla cheese which is super cheesy and delicious.  Prepping all ingredients beforehand makes assembly easy and stress-free.

Customizing Your Molletes

Molletes are wonderfully adaptable. Change up the cheese to one you like.  Melty and delicious like a cheddar or sprinkle some Oaxaca on top.  Level up the protein and add cooked sausage or bacon.  Finally, sprinkle the finished dish with fresh cilantro or sliced green onions for extra flavor. Up the veggies and add sautéed mushrooms or onions. Spice lovers can use hotter chiles or add a dash of hot sauce.

Type of Bread Used for Molletes

Bolillo rolls are the traditional choice.  They are known for their crisp crust and soft interior. If you can’t find bolillos, try using a baguette.  Or you can grab ciabatta loaf or roll.  You can even try sourdough or French bread.  I’ve made plenty of French bread pizzas and know it will stand up to all the toppings.  The key is finding bread that won’t get soggy and offers a sturdy base for your toppings.

Prep Your Bread

Slice your bread in half lengthwise and lightly toast it to help create a crunchy foundation. You can brush the cut sides with butter for added richness before toasting under the broiler or in a toaster oven.  If you’re toasting it in the broiler, make sure to keep an eye on it.  It will burn faster than you think.  I’m talking seconds.  So, don’t let it go unattended.

Cook the Eggs and Green Chiles

Cook your eggs in a skillet.  I made some crispy edged fried eggs.  I like mine well done.  But you can make them over easy or even sunny side up if you want.  Or you can scramble them.  If you opt for scrambled you can stir in the diced green chiles. 

If you’re going to scramble them, aim for soft, creamy eggs so they stay moist when assembled with the other ingredients.  Gently whisk your eggs and cook them over low heat.  Stir continuously to create small, creamy curds. Take the eggs off the heat just before they’re fully set to ensure they stay tender and moist, perfect for topping molletes.

Assemble Your Molletes

Spread a generous layer of refried beans on each toasted bread half. There are several types to choose from.  I like black refried beans.  They’re rich and delicious.  But you can find pinto and Peruvian beans.  Or you can make your own out of any type of bean you want.  Top with the fried egg (or scrambled) and then some green chiles.  Next, sprinkle with cheese. Finally, return to the oven until the cheese melts and bubbles. Serve warm garnished with cilantro or sliced green onions and a dash of cholula sauce for an added kick.

For a Mother’s Day brunch, serve these molletes family-style on a big platter so everyone can grab a warm, melty piece. Have a toppings bar so they can finish their own with fresh toppings like sliced avocado, pico de gallo, cilantro, or a drizzle of your favorite hot sauce.

They pair beautifully with a bright fruit salad (think berries, melon, and citrus) or a simple green salad with a lime vinaigrette.  You can also serve them with some patatas bravas, or crispy and spicy breakfast potatoes to round out the meal. I’m fond a creamy, homemade guacamole to dallop on top.  For drinks, try serving it with an agua fresca or sparkling water with grapefruit and mint.  Or for a luscious libation a delicious michelada, mimosa or a paloma with grapefruit soda and tequila.  They add a festive touch and pair beautifully with the bold flavors of molletes.

Enjoy Your Flavorful Creation

Fried egg and green chile molletes are a vibrant Mexican-inspired breakfast dish. They feature crispy-edged fried eggs nestled atop toasted bread halves generously layered with rich refried beans. Top the eggs with diced green chiles. They add a mild heat and zesty flavor that perfectly complements the creamy beans. Finished with a sprinkle of cheese and melted until bubbly, these molletes offer a satisfying combination of savory, spicy, and cheesy elements in every bite, making them an irresistible option for brunch or a special occasion.

If you’re looking to round out your Mother’s Day brunch spread with more Latin American flavors, consider serving sweet and savory treats.  Serve these with some Mexican chilaquiles. They consist of crispy tortilla chips simmered in salsa and topped with crema and queso fresco.   Or try these with some Argentinian medialunas, which are buttery crescent rolls that are perfect for pairing with coffee. Finally, Colombian arepas.  They are lightly grilled and filled with cheese or eggs, making them a delightful addition alongside molletes.

You could also add Brazilian pão de queijo.  They’re soft and chewy cheese breads that are addictive!  Or try a Peruvian fruit salad with passion fruit and mango for a refreshing touch.  These molletes would be perfect paired with sweet or savory empanadas, too.

Yield: 10

Egg and Green Chile Molletes

Cook Time: 10 minutes

Total Time: 10 minutes

Fire up your brunch with egg and green chile molletes for a delicious twist on a classic. Perfect for gatherings or a cozy breakfast for Mother's Day. Savor every bite for breakfast or brunch.

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Ingredients

• 2 bollilo rolls but in half
• 2 large eggs
• 2 tablespoons butter
• 1/4 cup black refried beans
• 1/4 cup canned green chiles
• 2 ounces shredded pepper jack cheese

Instructions

1. Slice your bread in half lengthwise and lightly toast it to help create a crunchy foundation.
2. Fry or scramble your eggs. If you're scrambling your eggs, aim for soft, creamy eggs so they stay moist when assembled with the other ingredients. Remove the eggs from the heat just before they’re fully set to ensure they stay tender and moist
3. Spread a generous layer of refried beans on each toasted bread half. Top with the fried egg (or scrambled) and then some green chiles. Next, sprinkle with cheese.
4. Return to the oven until the cheese melts and bubbles. Serve warm garnished with cilantro or sliced green onions and a dash of cholula sauce for an added kick.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 422Total Fat 28gSaturated Fat 15gUnsaturated Fat 13gCholesterol 261mgSodium 647mgCarbohydrates 26gFiber 3gSugar 4gProtein 19g

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Photo Credit: www.hezzi-dsbooksandcooks.com

These scones are tender, buttery, and lightly sweetened. Each scone is golden on the outside with a soft, crumbly interior studded with rich chocolate chips.

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Carrot and Cheddar Gratin

Photo Credit: www.karenskitchenstories.com

his carrot and cheddar gratin is easy to make and makes an impressive and amazing side dish for when company's coming for brunch or dinner.

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This recipe is sponsored by Eggland’s Best. All opinions are my own. Thank you for supporting the brands that make A Kitchen Hoor’s Adventures possible.

Peach season is upon us! I cannot tell you how super excited I am about this. Peaches are tops on my list of fave fruits. It’s pears, peaches, mangos, cherries, watermelon, and then everything else. In that order most of the time. Cherries and watermelon might flip depending on the season and the flavor of the fruit, but neither of those pertain to this recipe.

So, a little bit about what’s going on with me. Recently I had a total knee replacement. It’s been a decade in the making. And I’ve been lucky enough to have the hubs home with me for the first 2 weeks of this journey. I hoped I was farther along in my recovery by now, but it is what it is.

During this time, we have relied on grocery delivery. Which, for me, is decent most of the time. But some things I really want to go into the store and pick up myself. Fruit like peaches being one of them. This peach custard pie and peach cobbler is the best when made with fresh, ripe peaches.  So, I splurged on the “organic” peaches thinking they might have a better chance at being ripe than the regular selection of peaches. They went into the first pie I made. Which was delicious but not quite what I wanted to share with you.

So, the hubs was taking me to physical therapy and I said to him, “I really want to go into the store to pick the peaches for the next pie.” I explained that peaches must smell like peaches to be ripe. They need to have a little give to them when you press them with your thumb. But for me, it’s all about the smell. I’m sure some people look at me funny when they see me picking peaches. My nose is totally pressed to the stem end of the fruit and I’m smelling like I’m a sommelier with my nose buried in a glass of wine.

He volunteered to go into the store for me. And he picked some delicious peaches! But I also asked for another pie crust and more whipping cream. He struggled with the pie crust. He thought they were frozen. But he didn’t get a frozen pie crust in a tin. He remembers me using something in a box and he picked up what he thought was the crust I used. What he picked up was phyllo dough. Which I’ll use at some point, but not for this pie. Maybe I’ll take the custard filling and make some phyllo custard tarts.

What is a custard pie?

Custard pie is a pie made with a custard base of eggs with milk and/or cream and sweetener. In this case and most cases that’s sugar. This mixture is poured into a partially cooked or uncooked pie crust. The first pie I made I par-cooked the crust. It just made the edge of the pie extra cooked and not photo worthy. This pie does not cook the crust beforehand.

Custard pies, sometimes called egg tarts, are thickened with eggs. They typically have a large number of eggs in the custard mixture. When the eggs cook in the pie crust they turn from a liquid to a delicious and creamy solid. Custard pies should be light and slightly sweet. They are super creamy and the perfect vessel to highlight seasonal fruits like fresh peaches and pears.  

There are several pies that we make today that are considered custard pies. Pumpkin pie. That’s one of them. We make a lemon chess pie for the Derby Party but there is a chocolate chess pie, too. That’s also considered a custard pie. Coconut cream pie is also a custard pie.  If you don’t like peaches, then you can make a pear custard pie.  Then there’s a slew of custard tarts. They’re a whole other topic for another post. But definitely worth noting in this one.

How do you make Fresh Peach Custard Pie?

The key to a good custard pie are the eggs. If your eggs aren’t quality eggs then the custard will not be as smooth and creamy as it can be. That’s why I chose Eggland’s Best eggs for this fresh peach custard pie. Not only do they stay fresh longer compared to ordinary eggs, but they have double the omega 3s, 25% less saturated fat, double the B12 and 6 times more vitamin D.

In my opinion, they are fresher than regular eggs. The yolk has a deep rich yellow color which to me means a healthy chicken and healthy egg. And a deliciously light and creamy custard pie. I know the flavor wouldn’t be as rich and delicious using any other egg.

Making this pie is very easy. You slice the peaches and put the crust in the pie pan. Then it’s a matter of whisking the eggs with the sugar until fluffy. I made sure the mixture was a light-yellow color. Then I added in the milk, whipping cream, and vanilla extract.

I spread the peaches in the bottom of the pie crust. Initially I thought arranging them nice and pretty would be ideal, but the custard mixture just pours over the slices and you don’t really see them. So, I reserved a few of the prettier slices of peaches and put those on top in a decorative pattern. At least decorative for me. This just shows you that you don’t have to be a pastry chef to make a pretty pie. Anyone can decorate a pie with some peach slices to make it pretty to serve to your family and friends.

Now you bake it! The first attempt I didn’t put the pie pan on the sheet pan. There was some spillage of the custard over the edge of the pie crust. The poor hubs felt bad about that and I told him it wasn’t his fault. I over filled the pie pan. Don’t do that. Make sure you have a good half to three quarters of an inch space because the custard will expand.

I baked mine for an hour. The edges were golden brown. The crust as golden brown. And there was still more jiggle than anticipated when I shook the pan. You can have jiggle. But the jiggle can’t look like you just put it in the oven. The jiggle is a little slower if that makes any sense. Jiggle it when you put it in the oven. Then jiggle it at 45 minutes and see if it looks like when you first put it in the oven. If not then you can take it out and let it cool.

What does Fresh Peach Custard Pie taste like?

The first thing you taste is the custard. It is lightly sweet, rich, and creamy. The custard is simply delicious. Then you bite into a peach and it’s sweet and full of fresh peach flavor. My peaches had a sweet tart taste to them making this pie even more delicious.

But the custard is the star of the show. It is thick and delicious. And smooth and creamy. All because of the Eggland’s Best eggs in there. They really do make a difference in the custard of this pie. It wouldn’t be as rich and delicious made with common eggs.

Yield: 12

Fresh Peach Custard Pie

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Fresh Peach Custard Pie has summer sweet peaches surrounded by a creamy sweet custard filling. The ingredients are simple but combine to make an irresistible pie your family will love.

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Ingredients

• 1 9 inch pie crust
• 3 cups sliced fresh peaches
• 1 cup sugar
• 1/4 teaspoon salt
• 6 eggs divided
• 1 1/2 cups milk
• 1 cup heavy cream
• 2 teaspoon vanilla extract

Instructions

1. Preheat oven to 400 F.
2. Line your pie pan with the pie crust and crimp the edges if desired. I did a simple flute around the edges instead of crimping them. Place the pie pan in the fridge until you are ready to assemble the pie.
3. Separate one of the eggs and place the white in a custard cup and set it aside. Place the yolk in a medium mixing bowl. Put the yolk in a medium mixing bowl with the sugar. Whisk the eggs and sugar together until fluffy. Stir in the milk, cream, and vanilla extract until combined.
4. Remove the pie crust from the fridge and brush the bottom with the reserved egg white. Prick the bottom of the crust with a fork.
5. Arrange 2/3 OF the peach slices in the bottom of the pie crust. Pour the custard mixture over the peaches. Arrange the remaining peach slices decoratively on top of the custard mixture.
6. Bake at 400 for 45 to 60 minutes or until golden brown around the edges and slightly jiggles in the center when you shake the pan.
7. Remove from the oven and cool to room temperature before serving.

Notes

If your peaches are very ripe and juicy, toss them with 2 tablespoons of flour before putting them in the pie pan.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 265Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 118mgSodium 159mgCarbohydrates 30gFiber 1gSugar 23gProtein 6g

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The post Fresh Peach Custard Pie is Simple to Make appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Growing up in a southern family, breakfast was always important.  Well, I mean, breakfast IS always important, but breakfast now isn’t the same as it was then.  Breakfast at Nana’s house consisted of biscuits, sausage, maybe bacon too, sausage gravy, and eggs.  The eggs were always scrambled to perfection in bacon grease.  I can still smell breakfast cooking in her small kitchen.

Sometimes we have breakfast for dinner.  I’ve served spinach baked eggs, mushroom leek hash with poached eggs, pepper quiche, and even a savory cheddar French toast with crab hollandaise for dinner.  While it’s still breakfast, it’s not breakfast.  It didn’t start my day off on a deliciously good right foot!

This bo ne Vietnamese steak and eggs is the perfect breakfast for dinner recipe.  Not that it is difficult to make or take a long time to prepare.  It is the only time I can have convinced the hubs to eat a meal like this.  He’s not a huge steak and eggs eater.  He’ll do a hash before a steak any day.  And he opts for sausage patties or crisp bacon before all else.  His steak is for lunch or dinner, not breakfast.

Egg recipes around the world

January is Egg Month.  So I thought I’d share a delicious egg recipe from a far away place.  You know, travel from your kitchen.  Which is easy to go with eggs because they’re pretty much used in every country around the world.  Each country offers a unique and delicious take on this versatile ingredient.

In Italy, you’ll find the classic frittata which is a flavorful egg dish cooked with various ingredients like this shrimp and spinach frittata. It’s like farm fresh quiche but without the crust.  Head to Spain, and you’ll be greeted with the iconic tortilla de patatas.  This is a thick and hearty potato omelet that’s a staple in Spanish cuisine. The key to this one is flipping it over without busting it up!  Some cheat and use a plate.  This is on my bucket list to try.

Over in Japan, tamagoyaki steals the show with its sweet and savory rolled omelet, showcasing the precision and artistry of Japanese culinary traditions.  Of course, there’s the beloved eggs Benedict from the United States which features perfectly poached eggs, Canadian bacon, and hollandaise sauce on a bed of English muffins.  You could make some oven baked poached eggs instead of the boil method.

Eggs are part of savory recipes like avgolemono which is a deliciously creamy soup from Greece and the Mediterranean region.  Another famous soup is egg drop soup from China which also has egg foo young which is similar to a shakshua from the Middle East.  Mexico has huevos rancheros and migas which are both delicious.  So, as you can see, there’s a slew of recipes that celebrate this simple ingredient.

What is bo ne and where does it come from?

Bo Ne, which translates to dodging beef, is a great example of the French influence to Vietnamese cuisine.  It’s made with a butter seared marinated steak and sunny side up eggs as the base.  Garnishes include tomatoes, green onions, thinly sliced cucumber, and a slide of pâté.  Finally, to make sure you get all that delicious goodness, there’s a piece of baguette to sop up all that buttery goodness.

Bo ne is believed to come from the streets of Vietnam after French occupation in the late 1800s.  Because who else has pâté but the French?  No matter how it came about, this unique culinary creation has become a beloved staple in Vietnamese cuisine.  There are some restaurant that serve only this all day every day.  The sights and smells as you walk the streets of Vietnam will draw you in making it almost impossible to resist trying this scrumptious steak and eggs dish.

Ingredients for this Bo Ne recipe

Everything but the pâté are staples I keep on hand in the pantry or the fridge.  The marinade includes some basic Asian ingredients that are not difficult to find in any grocery store.

For the marinade – hoisin sauce, tamari soy sauce (regular is okay), garlic, fresh ginger, sesame oil, crushed red pepper

For the Bo Ne – butter, petit sirloin steak, eggs, olive oil, pâté, green onions, Campari tomatoes, sliced cucumber

What are petite sirloin steaks?

The petite sirloin steak is a cut of beef that comes from the bottom sirloin roast and gets its name from being the smaller of the sirloin cuts.  It’s an economically lean cut that is best marinated before pan frying or grilling.  It has great beef flavor which makes it perfect for recipes like this Bo Ne Vietnamese Steak and Eggs. Petite sirloins are versatile and can be cooked to your preferred internal temperature. It’s tender and juicy making it an excellent choice for pairing with farm-fresh eggs and Asian flavors in this classic Vietnamese dish.

If you can’t find a petit sirloin, you can look for center cut sirloin which is similar to the petite sirloin.  It’s also economical with great flavors.  I also look for a top sirloin filet which looks like a filet mignon in size and shape but costs much less than that expensively famous cut.  This cut doesn’t need marinating, but the marinade in this recipe really brings home the bo ne experience.

Finally, if you’re planning on sharing, you could use a strip steak or ribeye.  They’re much larger cuts with great flavor and texture.  If you’re using these cuts, I would cook them whole and then divide them as you plate your bo ne.  I wouldn’t cut them and then cook them.  It could cause the steaks to dry out and not taste as delicious.

What is pork pate?

Pork pate is a traditional Vietnamese ingredient that adds a unique and savory flavor to the Bo Ne Vietnamese Steak and Eggs dish.  Typical pork pâté is made with ground pork, typically liver, combined with pork fat or butter, herbs, spices, and onions, garlic, and other additions like wine and bacon.  The mixture is then processed until smooth and put into an oven safe container like a Kilner jar and then cooked in a water bath for about an hour or until cooked through and the pâté pulls away from the jar.  It’s creamy, smooth, rich, and perfect on a charcuterie board with crackers, cheese, and fruits.

Instructions to make Bo Ne

You start with marinating the steak.  Which is a must.  The umami flavors that infuse into the steak are essential to the authentic bo ne experience.  I marinated mine for about 30 minutes but feel an hour is the least amount of time for optimum umami flavor.  Feel free to marinate overnight so you can start making it first thing the next morning. 

When you’re ready to make the bo ne, preheat your broiler and take the steak out of the fridge if you marinated it overnight and set it aside.  Preheat a skillet (case iron is great for this) on medium-high heat and butter to each skillet.  Char the green onions in the butter then remove them and set aside. 

Add the steak to the pan and cook them for 1 to 2 minutes before flipping over.  Add the remaining butter.  When the butter is melted, crack the eggs in the pan and season with salt and pepper.  While the steak and eggs are cooking, broil the tomatoes until they begin to blister on the surface.  Remove from the broiler and place in the skillet with the steaks.  

Top each steak with a slice of pâté, the green onions, and thinly sliced cucumbers.  I used a champagne pâté which is one of my favorites.  However, use whatever pâté you like or omit if you don’t like it.  Finally, serve your bo ne with a piece of crusty baguette for dipping into the eggs and sopping up the tomato and pan juices.

Initially, I used a thicker steak.  It was delicious.  And it probably would have worked a little better if I was good at timing eggs for breakfast.  But I’m not so great with that.  You see, the hubs likes his eggs runny and I don’t.  My yolk must be at least an 8-minute egg.  Not a 7.  That’s still a little too soft for me.  An 8 to 10 minute egg is perfect to me.  Yes, I realize that means I have no yolk to dip my baguette in and I’m okay with that.

With so much color and flavor for one meal you’ll make this quick and easy bo ne Vietnamese steak and eggs often.  Your family will love it for breakfast, brunch, or dinner and so will you! 

Yield: 2

Bo Ne Vietnamese Steak and Eggs

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Wake up your taste buds with this delicious Bo Ne Vietnamese steak and eggs dish. The perfect balance of savory steak and runny eggs will take your breakfast or brunch game to the next level.

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4.4 Stars (14 Reviews)

Ingredients

• 2 tablespoons hoisin sauce
• 2 tablespoons tamari soy sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 teaspoon sesame oil
• pinch crushed red pepper
• 8 ounces thin cut, petite sirloin steaks
• 6 tablespoons butter, divided
• 4 large eggs
• 2 tablespoons olive oil
• 4 ounces pork pate
• 1/2 cup sliced green onions
• 6 campari tomatoes on the vine
• 10 thin slices of cucumber

Instructions

1. Combine the first six ingredients (hoisin through crushed red pepper) in a small bowl. Place the steaks in a zip top plastic bag. Pour the marinade in the bag making sure to complete cover the steaks. Marinate 30 minutes.
2. Place a skillet (I used two 6-inch skillets for individual servings) on medium-high heat. Add 2 tablespoons of butter to each skillet. Sauté the green onions until slightly charred. Remove from heat and set aside.
3. Add the steaks and cook 1 minute before flipping over. When you flip the steaks over, add the remaining butter. When that's melted, crack the eggs in the skillet. Season with salt and pepper and cook until the eggs are to your liking.
4. While the steak and eggs are cooking broil the tomatoes until they begin to blister. Remove from the broiler and set aside.
5. Garnish the steaks with 2 ounces of pate, 3 broiled tomatoes, and 5 slices of cucumber. Garnish with the green onions and serve with crusty baguette bread for dipping into the eggs.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 1520Total Fat 89gSaturated Fat 38gTrans Fat 1gUnsaturated Fat 43gCholesterol 651mgSodium 2320mgCarbohydrates 62gFiber 3gSugar 47gProtein 66g

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October 20 is International Chef’s Day.  I know most of the classics, but don’t ask me about any of the up-and-coming chefs.  I’m just not that much of a foodie.  My mom and stepdad seem to follow some new chefs, but my brain just doesn’t have the capacity to do that.  I don’t watch the news, and I don’t scroll through Facebook, Instagram, or TikTok.  Yes, I watch those competitive cooking shows and watched Bobby Flay make a Spanish tortilla, but half the time I have no idea who the guest chef is, like Peter Reinhart who makes incredible struan bread.  

When I think of chefs I go back to the classics.  Dad and I used to watch PBS on Saturday mornings to see all the cooking shows.  It was our bonding time where we would learn new techniques, recipes, and ingredients to incorporate into our already varied menu.  We watched Julia Child who taught us French recipes like croissants weren’t impossible, but who didn’t?  Martin Yan from Yan Can Cook.  I saw him at a food and wine conference once and I was star struck!  I had to tell him that grew up watching him make delicious Asian food.  We watched Sarah Moulton, Lydia Bastianich, and Jaques Pepin!

Who is Jacques Pepin?

Jacques Pepin is a renowned French chef and culinary icon.  He has written books, hosted TV shows, worked in top restaurants, and taught French cuisine.  His expertise and passion for French cuisine have made him a household name, inspiring aspiring chefs and home cooks alike to experiment with traditional recipes and techniques.

He started his career as the personal chef to French president Charles de Galle.  After that he moved to the US in the late 50s and worked in New York’s top French restaurants.  John F Kennedy tried to hire him, but Jacques turned him down for a culinary development job with Howard Johnsons.  He has appeared on many cooking shows, written articles for the New York Times and Food & Wine, and even received a Daytime Emmy for the show Julia and Jacques Cooking at Home which was one of my favorites!  This oeufs mayonnaise is a recipe he’s famous for that is making a comeback!

What are Oeufs Mayonnaise?

Oeufs frais, or fresh eggs, first appeared on menus in the mid-1700s.  These are believed to be hard boiled eggs, but there’s really no connecting proof.  Legit hard-boiled eggs were popular to eat at the start of the meal in France in the 19th century in France.  But the oeufs mayonnaise that is the ancestor of the recipe we have today appeared in a recipe in the early 1900s but is believed to have been popular well before then.

Today, oeufs mayonnaise are making a comeback.  Chefs are customizing the combination of flavors in the mayonnaise with different herbs and vinegars as the base of the sauce.  They’re also including regional and elegant garnishes.  Some top them with king crab, trout roe or caviar, and some top with crispy and salty bacon or chicharones!

Ingredients for this recipe

There are a few basic ingredients needed for this recipe.  None of which are fancy or one use wonders.  The garnishes could be just as simple as some parsley to roe, anchovies, capers, roasted red peppers, Parmesan shavings, the possibilities are endless!

Eggs

Mayonnaise – Djon mustard, vinegar, salt, pepper, egg yolks, extra virgin olive oil

Garnishes – finely diced shallots, chopped parsley, crushed potato chips

Making the eggs

To ensure your oeufs mayonnaise turn out perfectly it all starts with mastering the art of boiling eggs.  Most people think you start the eggs in a pan with cold water.  For me, my eggs turn out perfectly when I put them in a pot of boiling water.  I carefully lower the into the pot with a slotted spoon.  It helps keeping them from cracking if they’re not straight from the fridge, but they still might crack from gasses inside the shell that might expand.  From my experience, they will crack within a few seconds of going into the water.  I’ve not seen them collide and crack in the pan like some websites say.

I set the timer for 12 minutes.  That means the yolk is cooked through but not overcooked.  If you want a barely cooked yolk aim for 7 to 8 minutes depending on the size of the eggs.  For a jammy egg, then shoot for 8 to 10 minutes.  Just make sure you use the same size eggs once you figure out what your ideal yolk setting is.

When the timer goes off, immediately drain the eggs.  Toss them around in the pan to crack the shells very well, and then fill the pot with cold water.  Let them sit in the cold water until the eggs are cool enough to handle.  You can add ice if you want to speed up the cooling process.  Tossing them around in the pan makes them easier to peel. 

When I peel eggs I make sure to start at the bottom of the egg or the widest end of the egg.  I also make sure to grab the eggshell membrane.  If you can get a good hold of that when you’re peeling the egg peels easier and I usually don’t have any issues with the peel sticking causing the whites to break.  If I can’t grab it right off, I rub my thumb carefully against the egg so roll the membrane so I can grab it.

Always peel your eggs before refrigerating them.  If they sit in the fridge boiled in the shell, the shell is harder to peel.  Yes, you can cook them ahead of time and let them sit in an air tight container in the fridge.  I make eggs on Sunday for weekday breakfasts.  Sometimes they last a little longer so they will last at least a week if not more depending on the container and the temperature of your refrigerator.

Making the mayonnaise

If you’re serving the eggs as soon as they’re cool, then make the mayonnaise as the eggs are cooking.  Otherwise, make it first and let it chill in the fridge until you’re ready to serve. 

More conventional recipes have you whisking everything together.  I’m not that person.  I have a small food processor that’s perfect for making mayonnaise and aioli!  I put everything but the olive oil in the bowl of the food processor and blend until combined.  Then I slowly pour the olive oil through the top until the sauce reaches the consistency I want.  For me, that’s a spoonable sauce and not as thick as mayo is out of the jar.  Pour the mayo into an air tight container. 

How can you elevate oeufs mayonnaise?

We eat with our eyes!  So, make your garnishes colorful and appealing to the eyes.  Sprinkle some paprika, sweet or smoked, for a fun color.  Try fresh herbs like parsley or chives to enhance the visual appeal and provide a burst of additional flavor.  Top them with contrasting textures like potato chips in this recipe or some crispy fried onions or chicharrons.  Or try some salmon roe, anchovies or tuna in oil, roasted red peppers, or minced sweet pickles as a nod to egg salad. 

You can also experiment with different types of flavors in your mayonnaise.  How about a homemade garlic or lemon-infused mayonnaise.  With all these different vinegar flavors, you can have honey ginger or cucumber melon mayonnaise.  Or use a balsamic vinegar like espresso or bourbon maple.  By making small changes to the basic ingredients, you can impress your guests with your culinary creativity and take your oeufs mayonnaise from ordinary to extraordinary.

We have a slew of flavored olive oils to choose from, too!  Our favorite is garlic, but we also have rosemary, basil, bacon, harissa for a spicy mayo, or an Asian sesame olive oil.  We have a new flavor I can’t wait to try is pizzaiolo.  It has garlic, sun-dried tomatoes, oregano, spicy peppers, and a hint of lemon.  It would be perfect for a mayonnaise.

What does oeufs mayonnaise taste like?

Eggs with mayonnaise on top. But not like a Hellman’s or Duke’s mayonnaise, but an elevated, creamier, and more delicious mayonnaise.  Of course, if you have changed up  your ingredients and used a flavor vinegar or olive, it will affect the flavors.  I used a flavor vinegar and kept my olive oil extra virgin only.  Consistency is key with this recipe, too.  Make sure the mayonnaise is spoonable so it drapes over the eggs and doesn’t just pile on top.

Toppings make a difference in this oeufs mayonnaise recipe!  The eggs are creamy and the mayonnaise is creamy.  I wanted toppings that would add texture and interest to the dish.  I grabbed some kettle cooked salt and pepper chips and turned them into breadcrumb sized crumbs to sprinkle on top with some finely minced shallots and some minced parsley for color.

Oeufs mayonnaise are simple to make with pantry ingredients.  But they taste elevated and elegant.  I imagine sitting in a French bistro in the 20th century nibbling on this delightful staple of French cuisine just watching people go about their day.

Yield: 2

Oeufs Mayonnaise

Cook Time: 12 minutes

Additional Time: 20 minutes

Total Time: 32 minutes

Oeufs Mayonnaise: the perfect balance of rich, creamy mayo and perfectly cooked eggs. A match made in gastronomic heaven.

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Ingredients

• 1 tablespoons whole grain Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 large egg yolks
• 1 to 2 cups extra virgin olive oil
• 2 large hard boiled eggs
• Garnishes: minced shallots, chopped parsley, crushed salt and pepper potato chips

Instructions

1. Bring a saucepan to boil and carefully lower the eggs into the water with a slotted spoon. Boil the eggs from 7 to 12 minutes depending on your yolk preference. Shorter for a less done yolk and more for a completely cooked yolk.
2. When the eggs are cooked, immediately drain the eggs. Toss them around in the pan to crack the shells very well, and then fill the pot with cold water. Let them sit in the cold water until the eggs are cool enough to handle. You can add ice if you want to speed up the cooling process.
3. Start peeling the eggs at the bottom of the egg or the widest end of the egg making sure to grab the eggshell membrane. If you can get a good hold of that when you’re peeling the egg peels easier. If I can’t grab it right off, rub your thumb carefully against the egg to roll the membrane so I can grab it.
4. Put everything but the olive oil in the bowl of a small food processor and blend until combined. Alternative you could use a bowl and a whisk. Slowly pour the olive oil through the top of the processor or slowly drizzle the oil into your bowl until the sauce reaches the consistency you want. For me, that’s a spoonable sauce and not as thick as mayo is out of the jar. Pour the mayo into an air tight container.
5. Slice the eggs in half and arrange on your plate. Spoon the mayonniase on top of the eggs and sprinkle with the shallots, parsely, and potato chip crumbs before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1091Total Fat 117gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 96gCholesterol 232mgSodium 475mgCarbohydrates 7gFiber 1gSugar 1gProtein 8g

There is a lot of mayo left over so I wouldn't trust these numbers.

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The post Channel Your Inner Chef with Oeufs Mayonnaise appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I don’t think there’s a country in this world that does not eat eggs. Honestly, it would have to be a totally vegan country, and I just don’t think that exists. There are countries with large populations of vegans due to religious and other cultural reasons, but none that are totally vegan.

A long time ago I started on the path of trying to make an egg recipe from every country. Yes, it’s a massive mission to attempt. There’s 195 countries in the world. To find a unique egg recipe from each of them is a pretty daunting and ambitious task to say the least. But I am dedicated to trying to celebrate this simple ingredient we all share in cooking.

What are baked eggs?

Shirred eggs, or baked eggs, originated in France and are name for the dish they’re cooked in. It’s a flat-bottomed dish like a small casserole or gratin dish. They gained popularity in Victorian times but slowly died off. That was until Julia Child re-introduced them to the world stating that “An egg is your best friend” which is so true.

They’re different than eggs baked in a cocotte which are baked in a water bath similar to a custard. The eggs bake until the whites are set, and the yolks are either runny or custard-like in consistency. They’re simply baked in butter or with a little cream and cheese. As opposed to coddled eggs which are cooked no the stove and can include meats, veggies, and cheese.

How do you bake eggs?

Baking eggs is a simple yet delicious cooking method that brings out the natural flavors of the eggs. They create a creamy texture that pairs perfectly with ingredients like mushrooms and cheddar. To bake eggs, you can crack them into individual ramekins or a shallow baking dish.

In this recipe, I crack the eggs over the mushrooms and cheese, but you could flip the recipe and top the eggs with the veggies and cheese. Season the eggs with salt, pepper, and other spices like a little paprika or a pinch of cayenne, and then pop them into the oven to bake. How long depends on how you want the yolks. For me, I like them jammy so I cook mine longer than the hubs who likes his a little more runny.

What mushrooms and cheese can you use in this recipe?

For this mushroom cheddar baked eggs recipe, you have a variety of mushrooms to choose from to add a depth of flavor and earthy richness. Some great options include cremini mushrooms, shiitake mushrooms, portobello mushrooms. You could even use wild mushrooms like chanterelles or morels. There’s a slew of mushrooms at my international grocery like the king trumpet or the lion’s mane. Each type of mushroom will bring a unique taste and texture to the dish, so feel free to mix and match your favorite varieties for a delicious twist on this classic breakfast dish.

For cheese variations you can use a strong cheese or a mild cheese depending on your mushrooms. Experimenting with different types of cheese can change the flavor of this dish greatly. Try a Gruyere or Swiss for a delicious tang to go with the mushrooms. I like a good extra sharp cheddar which I used in this recipe. There’s pungent cheeses like Parmesan and Asiago that would pair well with portobello or porcini mushrooms. Pair a queso fresco with a matsutake, which is found in Mexico even though it’s a Japanese name. They also have a wild morel that looks amazing.

Ingredients for this recipe

There are simple ingredients in this recipe. I didn’t want to make it too difficult to make because brunch needs to be able simple yet elevated recipes that are easy to make. And just ask easy to scale up or down and make ahead!

There are:
Eggs – extra large eggs
Veggies – Shallots, mushrooms, diced tomatoes, garlic
Dairy – cheese, butter
Seasonings – thyme, rosemary, salt, pepper
Bread to serve with the eggs

Instructions to make Mushroom Cheddar Baked Eggs

Preheat your oven to 350 F and then start sautéing the veggies. Sauté the shallots until they’re tender then add in the mushrooms. Cook those until they release their juices and begin to brown. Preheat your ramekin or casserole dish by dotting them with some butter and putting them in the oven for 2 to 3 minutes.

Spoon the vegetable mixture into each of your dishes evenly. Top with the diced tomatoes and the cheddar cheese. Use a spoon to make wells into the veggies for the eggs and then carefully crack the eggs into a custard cup and then pour into the well. Put the casserole dishes back into the oven and bake for 15 to 25 minutes based on your yolk preference.

Toast the bread while the eggs are baking. Gently rub the toasted bread with the clove of garlic cut in half to give it a bruschetta quality and add some garlic flavor. Remove the eggs from the oven when the yolk is cooked to your liking and cool slightly before serving with the bread.

Tips for perfectly baked eggs

To achieve perfectly baked eggs for your Mushroom Cheddar Baked Eggs dish, there are a few key tips to keep in mind. Make sure to use fresh eggs because they have firmer whites which makes them less likely to spread out in the baking dish. Make sure your cheese and veggies are fresh. And freshly shred your cheese. The pre-shredded cheese has anti-caking additives that can alter the results.

Keep an eye on your eggs. I would start checking them around 7 minutes if you want them to be runnier and around 10 if you want them jammier. Give the pan a shake and see how they wiggle. Remember about carry over cooking time, though. So take them out before you think they’re done. They will continue to cook until you bust into the yolks with the delicious bread.

I like my eggs jammy so I cooked mine longer than my husband’s eggs. For timing, I put mine into the oven before I put his in so they were cooked at the same time. That’s one reason why this recipe is great for brunch! You can have the veggies and ramekins ready to go and people can cook them to their liking. You can have an array of veggies, cheese, and toppings and let your guests make their own.

Yield: 4 servings

Mushroom Cheddar Baked Eggs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Indulge in the ultimate comfort breakfast with our Mushroom Cheddar Baked Eggs. With creamy mushrooms and gooey cheddar cheese, it's the perfect start to any day

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Ingredients

• 1 cup shallots
• 3 cups mushrooms
• 2 tablespoons butter
• 1 cup diced tomatoes
• 1 cup cheddar cheese
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 8 large eggs
• 8 slices French bread
• 2 cloves garlic, cut in half

Instructions

1. Preheat oven to 350.
2. Heat a large skillet coated with cooking spray. Sauté the shallots until they begin to brown lightly. Stir in the mushrooms and continue to sauté until they release their juices and begin to brown. Set aside.
3. Place half a tablespoon of butter in each of four individual baking dishes, place on a baking sheet, and heat in the oven 2 to 3 minutes or until the butter begins to melt. Using a basting or pastry brush, spread the melted butter around the inside of each baking dish.
4. Divide the mushroom mixture evenly between the four baking dishes. Top with 1/4 cup diced tomatoes and 1/4 cup cheddar cheese then sprinkle the herbs over the tomatoes.
5. Using the back of a spoon, make two indents in each ramekin and carefully crack one egg into each indent. Bake at 350 for 15 to 22 minutes or until the yolks are set to your liking.
6. While the eggs are baking, lightly toast the bread. Gently rub the toast with the cut side of the garlic until the bread is fragrant.
7. Remove the eggs from the oven and allow to cool slightly before serving with the garlic toast.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 886Total Fat 31gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 418mgSodium 1557mgCarbohydrates 112gFiber 9gSugar 16gProtein 43g

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Best Brunch Entrees

• Apple Pachadi from Magical Ingredients
• Broccoli Quiche from The Spiffy Cookie
• Chilaquiles with Fried Eggs from Jen Around the World
• Chile Relleno Casserole from That Recipe
• Currant Scones from Art of Natural Living
• Mushroom Cheddar Baked Eggs from A Kitchen Hoor’s Adventures
• Pumpkin Cinnamon Rolls from Hezzi-D’s Recipe Box

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Surprise Your Brunch Guests with Mushroom Cheddar Baked Eggs appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have made many casseroles. Especially ones for brunch like this 9×13 quiche. They are incredibly convenient to prepare, allowing you to spend less time in the kitchen and more time enjoying the company of your guests. Sometimes you can make them ahead of time. Plus, you can take the same basic recipe and easily customize them to suit your preferences and dietary restrictions.  And you can serve them with delicious Spanish bread.

What’s the secret ingredient in this hashbrown casserole?

There is one secret ingredient I used in this casserole. It’s frozen hashbrown patties! There’s no shredding potatoes and frying them until crisp. You just get a package of hashbrown patties, pop them into the oven or air fryer, and then assemble the rest of your casserole.

They make a nice “crust” for your casserole and they add such delicious flavor. Besides, potatoes and bacon are so good together. Especially with the cheese and another secret ingredient I added to this casserole. Roasted red peppers! They bring a little sweetness and color to this delicious casserole.

What’s in this breakfast casserole?

Besides the hashbrowns and the roasted red peppers you’re going to need bacon. Because it’s in the title! I started my thick cut bacon in the oven on a rack as I heated up the oven. I love cooking bacon in the oven. It saves your stove from getting all greasy and gross from frying it in the pan. It gets evenly cooked and you can control the crispness easier than in the pan.

There’s eggs in there, obviously. I mixed my eggs with a combination of heavy whipping cream and milk to mimic whole milk. We never have whole milk. I don’t like the way it tastes. We have whipping cream because I put that in my coffee. So good. I added some garlic salt, Dijon mustard, and Cajun seasoning to the eggs for added flavor.

I contemplated scalding the milk and adding it to the eggs like you do for quiche, but I didn’t have the energy to do this. No, it doesn’t take a lot of effort, but I am struggling every day to do every day things. I think scalding the milk and adding it to the eggs makes a creamier and lighter custard for the casserole. Next time I make this, I will try that and see it it’s more delicious than it is already.

Next is the cheese. I combined from pepper jack and cheddar to make a slightly spicy and delicious cheese flavor. If you don’t want the kick the pepper jack offers, try a melty Colby jack cheese. Or just stick with all cheddar, but combine sharp and mild for the best cheese flavor.

How do you make easy bacon hashbrown casserole?

First you start with the hashbrowns and the bacon. I put my hashbrowns in the air fryer and the bacon in the oven. While the oven heats up, you can cook the bacon. It’s a set it and forget it for a little bit. After about 20 minutes total time you need to keep and eye on it so it doesn’t get to crispy.

Shred your cheese and then combine the eggs with the milk and cream. If you’re going to scald the milk and cream but put them in a saucepan on medium heat and simmer until bubbles start to form around the edge of the pan. When this happens, turn the heat off and slowly stream the mixture into the lightly beaten eggs whisking constantly so it doesn’t curdle.

Layer the crispy hashbrowns in the bottom of a casserole dish coated in cooking spray. Feel free to cut them to make them fill the bottom of the pan. Sprinkle some chopped bacon on top of that and some roasted red pepper strips on top of that. A sprinkle of half the cheese then more bacon and more peppers will round out the layers of the casserole.

Pour the egg mixture on top of everything and then put it in the oven. I did not cover mine. I let it bake to get a nice crust on top. This holds up the rest of the cheese you will sprinkle on top and bake until melted and golden brown.

Bake the casserole at 350 for about 30 to 40 minutes or until the pan doesn’t jiggle when you shake it. That means the center of the casserole is cooked through. Top it with the rest of the cheese then bake an additional 10 minutes until the cheese is melty and delicious. Allow the casserole to cool for about 10 minutes before you slice and serve it.

What are some serving suggestions for this bacon hashbrown casserole?

It’s a brunch so there’s lots of latitude for serving suggestions. You can easily serve this with a side of fruit salad or even a lightly tossed green salad. The crispness of the fruits or greens would pair well with the creaminess of the casserole. And lighten the whole dish up making it something to have for not just brunch but a lunch or light dinner.

For a more indulgent option, why not serve the bacon hashbrown casserole with drizzle of creamy hollandaise sauce? Oh the decadence! Can you imagine buttery hollandaise on top of this hashbrown casserole? Even a bearnaise would be delicious, too!

How does this easy bacon hashbrown casserole taste?

Starting with the hashbrown layer, so potato-y delicious! Sprinkle them with some garlic salt for added flavor or even a bit of Cajun seasoning for some kick. Then there’s the sweet roasted red peppers and salty, crunchy bacon. Just the perfect pairing that play off each other.

Then there’s the custard that full of Dijon flavor and a spicy kick from the Cajun seasoning. It’s creamy and delicious. And speckled with pepper jack and cheddar cheese! It’s throughout the whole custard and also crusted on top! You can’t get more packed with flavor than this breakfast casserole.

Yield: 9

Easy Bacon Hashbrown Casserole

Cook Time: 40 minutes

Total Time: 40 minutes

Turn your brunch game up a notch with this Easy Bacon Hashbrown Casserole. Trust us, your taste buds will thank you.

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Ingredients

• 8-10 frozen hashbrown patties
• 1/2 cup shredded extra sharp cheddar cheese
• 1 cup shredded pepper Jack cheese
• 4 slices crisp cooked thick bacon
• 1/2 cup sliced roasted red peppers
• 4 large eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon garlic salt
• 1 tablespoon Dijon mustard
• 1/4 teaspoon Cajun seasoning

Instructions

1. Air fry the hashbrowns at 400F for 10 to 12 minutes or until crispy and golden brown.
2. Put the bacon on a baking sheet with a rack and put in a cold oven. Turn the oven on and set it to 350 F. Cook the baking for 20 to 25 minutes or until crispy and brown. Cool before coarsely chopping.
3. Combine the egg with the milk and whipping cream and stir with a whisk until combined. If you want to scald the milk beforehand, slowly pour the warmed milk into the eggs with a whisk stirring constantly.
4. Line your baking sheet coated in cooking spray with the hashbrown patties. Sprinkle half the chopped bacon, half the roasted red peppers, and half the cheese. Repeat with the bacon and roasted red peppers before pouring the egg mixture on top.
5. Bake at 350 F for 25 to 30 minutes or until the center does not jiggle when you shake the pan. Sprinkle the rest of the cheese on top and bake an additional 10 to 15 minutes or until the cheese is melted and golden brown. Cool for 10 minutes before serving.

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 436Total Fat 31gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 18gCholesterol 127mgSodium 831mgCarbohydrates 26gFiber 2gSugar 2gProtein 14g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Brunch Recipes:

• Black Bean Hummus from Cindy’s Recipes and Writings
• Caesar Salad in Peppered Parmesan Bowls from Jolene’s Recipe Journal
• Easy Bacon Hashbrown Casserole from A Kitchen Hoor’s Adventures
• Greek Omelettes with Easy Tzatziki Sauce from A Little Fish in the Kitchen
• Quinoa Masala Khichdi from Magical Ingredients
• Strawberry Stuffed Keto French Toast from Palatable Pastime

The post Making Brunch Better with Easy Bacon Hashbrown Casserole appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you saw my recipe last week, you’d know how much I love Tex-Mex breakfasts. The combination of eggs, spicy tomato sauce, and cheese is such a comfort to me. Growing up, Dad and I used to make what we called Mexican breakfast. You can read a little bit about it in my huevos ranchos tostadas post.

I had these store-bought crepes that I planned to make something other than these Tex-Mex breakfast crepes. But those recipes didn’t really pan out. I have one more package to try one more time before I pivot to something else entirely. It’s not that I don’t like crepes. I just don’t think about making them to eat. So, it’s been convenient to have the store-bought ones to play with.

What Ingredients are in Tex-Mex Breakfast Crepes?

There’s not a lot of ingredients in these crepes. I wanted them to be something easy to whip up even if you had to make your own crepes. And if you have pre-made crepes, you can make these breakfast crepes really quickly. So, they have basic pantry/fridge ingredients in them. Well, at least basic for me.

First, there’s the crepes. If you don’t have pre-made crepes you can make some with basic pantry ingredients like flour, sugar, milk, and butter. Next, we always have bacon in the house. There’s a pound in the freezer as I type this. There’s always cheese and there’s usually a jar of salsa in the fridge. It’s not like we eat chips and salsa, but there’s a partial jar from some recipe I made. This one is from my skillet Mexican beef and rice.

Finally, there’s eggs. I fried mine and I like mine to be well done in the middle. There was a 60 Minute show about chickens that changed my perspective on runny yolks. So, I don’t do those anymore. I really like eggs benedict, but it’s hard to find a place that will poach the egg well done.

Preparing Tex-Mex Breakfast Crepes

If you’re making crepes, start with that. Make sure to put a piece of parchment between them so they don’t stick. And make sure there not to thin or delicate. That was the difficulty I had with the store bought crepes I had. They were super thin and I had to double them up for this recipe. As someone that struggles with just basically standing it was a struggle to have to make them and then find out the crepes were too thin.

The next thing you’ll want to do is make the eggs. Since you’re going to broil them make sure they’re a little under cooked because the broiler will cook them a little more. You can make them well done, over easy, or sunny side up. I think the sunny side up look prettier, but I can’t get the yolk done enough for my taste.

Now you’re ready to assemble your crepes. Put some foil in a sheet pan and spray it with some cooking spray. Assemble your crepes on top of the foil. It made everything easier. I tried one on my work surface and it didn’t quite make it because of the thing crepes I had.

Spoon a little of the salsa on top of each crepe and then put a couple of slices of bacon on top of the salsa. Then put the egg on top of the bacon and sprinkled it all with the cheese. I didn’t roll these up. That would have been too difficult. So, I just folded in the sides to make it a nice little package.

Once your sheet pan is full, pop them into the oven under the broiler for 30 to 60 seconds or until the cheese melts. Watch them like a hawk because the crepes can easily burn under the heat. Yes. That happened to me, too. So, be sure to keep an eye on them.

Filling Ideas for Your Tex-Mex Breakfast Crepes

Yes, I realize that bacon isn’t quite as Latin as some might like. It’s what I like with eggs for breakfast. And I like the smoky saltiness that it brings to these Tex-Mex breakfast crepes. But another way you can achieve that combination is with some chorizo! It has a lovely smoky and spicy flavor that would be great in these breakfast crepes.

I grabbed my favorite pepper jack cheese, but you can use whatever cheese you want in yours. Coly jack, a jalapeno cheese or habanero cheese! Or take it more Latin with a cotijo or queso fresco. 

Consider amping up your Latin flavors with some black beans, chipotle peppers, or even some spicy peppers like jalapeno or serranos. To counter some of that heat, garnish them with lime crema or creamy avocado.

I garnished mine with some sliced green onion. It’s my go to for most Tex-Mex toppings. It has nice color and crisp flavor. But a sprinkling of chopped cilantro would be good, for those that like it. A drizzle of some lime juice elevates the flavors. Adding bright acidity can lighten up the bacon and cheese flavors.

Or if you want to add more crunch to your brunch, sprinkle some more bacon on top. Or try some toasted pepitas! They would bring the Latin flair to these Tex-Mex breakfast crepes. Then top with a little more cotijo cheese and you’ve got one delicious breakfast crepe for brunch.

So, my crepes were sweet which made these taste different. Make sure your crepes aren’t too sweet if you use store bought or make your own. And it would alleviate all the frustration I had with them being so thin. All that salsa just soaked through the bottom making these difficult to move from the foil to the plate. Word to the wise

Aside from that, these were delicious. I ate them for lunch. The salsa was spicy and delicious and the bacon added a little crunch with some smokiness. The eggs are rich and delicious. I fried mine in a little chili oil and butter which made them a little spicier. I like a crispy edge, but some don’t. You could even poach the eggs if you want. They’re your eggs!

Then there’s the cheese and green onions on top. I used pepper jack to make them a little more spicy. The cheese and salsa duked it out in the spicy category. But all the flavors came to play together in these deliciously easy Tex-Mex breakfast crepes.

Yield: 4

Tex-Mex Breakfast Crepes

Cook Time: 15 minutes

Total Time: 15 minutes

Tex-Mex Breakfast Crepes are the perfect combination of savory and spicy. Get ready for a flavor fiesta!

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Ingredients

• 8 crepes
• 8 eggs
• 1/2 cup salsa
• 8 slices crisp cooked bacon
• 1 cup shredded pepper jack cheese
• 1/4 cup sliced green onions

Instructions

1. If you’re making crepes, do that first. I used store-bought crepes so I skipped having to do that. Once they’re ready, make your eggs. Be sure to make them slightly under how cooked your want your yolk because the broiler will cook them a little more.
2. To assemble your crepes, put some foil in a sheet pan and spray it with some cooking spray. Assemble your crepes on top of the foil.
   Spoon a tablespoon or two of salsa on top of each crepe and then put a couple of slices of bacon. Next put the egg on top of the bacon and sprinkled the egg with about 2 tablespoons of cheese. Fold in the sides to make it a nice little crepe package.
3. Once your sheet pan is full, broil the crepes for 30 to 60 seconds or until the cheese melts. Watch them like a hawk because the crepes can easily burn under the heat.
4. Garnish the crepes some sliced green onion before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 810Total Fat 51gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 30gCholesterol 538mgSodium 1217mgCarbohydrates 55gFiber 3gSugar 2gProtein 34g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Brunch Recipes:

• Bacon, Egg, and Cheese Crepes from Hezzi-D’s Books and Cooks
• Cinnamon Roll Monkey Bread from A Day in the Life on the Farm
• Coffee Cake Donuts from Jolene’s Recipe Journal
• Fried Deviled Eggs from Cindy’s Recipes and Writings
• Lemon Blueberry Quick Bread from A Little Fish in the Kitchen
• Masala Papad from Magical Ingredients
• Mocha Latte Coffee Cake from Karen’s Kitchen Stories
• Simple French Toast Casserole with Apples from Blogghetti
• Sopes with Chorizo and Egg from Palatable Pastime
• Tex-Mex Breakfast Crepes from A Kitchen Hoor’s Adventures
• Virgin Strawberry Margarita from Art of Natural Living

The post Tex-Mex Breakfast Crepes are a Fusion of Flavor for Your Brunch appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have fond memories of “Mexican Breakfast” Saturday mornings with Dad. We’d make this “enchilada” sauce that was tomato sauce with a bunch of spices thrown in and it tasted amazing. I loved it. I have since expanded my repertoire and made some actual enchilada sauce. There’s a red recipe in the works.

The hubs doesn’t quite share my passion for egg based southwest dishes, but he tolerates them when I throw them on the menu every now and then. I’ve made a chilaquiles that was tangy from all the tomatillos. I’ve also made a chilaquiles hash that I LOVED. It was so good. I’ll have to make that again. Chilaquiles are delicious, so easy to make, and use up leftover salsa and chips.

 
What are tostadas?

Tostadas are crispy fried or toasted tortillas that serve as a base for a variety of toppings. These crunchy platforms provide the perfect foundation for bold and vibrant flavors. They’re the perfect platform for these huevos rancheros. They will soon become a popular choice for deliciously fun brunch menu item.

What are huevos rancheros?

Huevos rancheros is a classic Mexican dish that translates to “ranch-style eggs.” They typically consist of fried eggs served on a tortilla smothered in a rich tomato and chili sauce. Huevos Rancheros are often topped with cheese, avocado, and cilantro, adding layers of flavor and texture to the dish.

 
So, instead of a plain tortilla, I’ve used a crispy tostada as the platform for this classic Mexican breakfast. You can understand why. It adds crunch and extra flavor. Besides, I love a crispy corn tortilla so it’s a no brainer that I put huevos rancheros on top.

How do you make huevos rancheros tostadas?

You start with the sauce. That takes the longest. You sauté the shallots, garlic, and jalapenos then stir in the tomatoes, lime juice, and spices and let the whole thing simmer for about 7 to 10 minutes. You want the sauce to thicken so the juices need to reduce. After it’s good and thick, you put it in the blender and pulse it a few times. You want some chunks in there so don’t process it completely.

 
Yes, there are store bought tostadas, but I really like to make them myself. It gives me the versatility to have soft corn tortillas for delicious tacos or toast them up and make tostadas. To make tostadas for your huevos rancheros you need to toast them until they’re crispy. Sometimes I put them in the oven to toast up and sometimes I crisp them up in a pan with a little oil. For these tostadas, I crisped them up in the oven while the sauce was simmering away.

I made my own “refried” beans. Since I didn’t want whole beans on the bottom layer, I mashed them up a bit with a fork. Mine were a little thick, so I added some of the tomato sauce to make them easier to smash.

 
Now, you want to cook your eggs. If you know me at all, you know I want my eggs well done. The hubs loves his over easy or sunny side up. I cannot stand the runny yolk. I can do a jammy yolk, but not a runny one. It just makes me cringe. I was scarred by a 60 Minutes show on chickens. Don’t ask.

How do you assemble huevos rancheros tostadas?

You start by spreading a layer of the bean mixture onto each crispy tostada. This will serve as a flavorful base for the rest of the toppings. I topped that with another tostada that I drizzled with some of the homemade sauce. The eggs go on top of that. Then there’s more sauce and finally some cheese.

 
The choice of cheese depends on what happens next. If you have a melty cheese like cheddar, then you might want to broil the tostadas until the cheese is melty and delicious. But this might alter the runniness of the yolk. So, keep that in mind. I opted for queso fresco. If you can’t find that, then feta is a good substitute. I like the salty and briny flavor this cheese brings to the plate.

You can garnish your huevos rancheros tostadas with some green onion or cilantro, if you like that stuff. I do not. Also, a drizzle of some lime juice on top would really set the stage adding a brightness to all the flavors. You can garnish with some lime wedges and let your brunch guests drizzle as much or as little lime juice as they want.

 
How can you add extra flavor to these huevos rancheros tostadas?

This recipe is packed with flavor already, but there’s always room for more. Try adding in some bacon or even some Mexican chorizo. Both of those would elevate this tostada into a more hearty and flavorful brunch dish. Maybe some pork carnitas on top! That would be delicious.

Try garnishing them with sliced avocado or even some pickled jalapenos. Sliced black olives would good, too. Or for added crunch try some of the crispy tostadas crumbled on top or chicharrónes! Finally, a drizzle of your favorite hot sauce would be good, too.

 
Make a tostada bar for brunch

The sauce can be kept warm in one of those little slow cookers they use for dips. The eggs would be best made to order, of course. You can make the crispy tostadas ahead of time along with the mashed beans.

You can have all the toppings out like chorizo, bacon, chicharrones, cilantro, etc. There could be a couple of choices for the beans like black beans, pinto beans, or even some red beans. And an array of cheeses! Queso fresco, cheddar, pepper jack, or even some cotija cheese. And you have the broiler set if people want to melt their cheese! A perfect brunch bar and tasty treat for your friends and family.

Yield: 4 servings

Huevos Rancheros Tostadas

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Spice up your breakfast with Huevos Rancheros Tostadas! A delicious twist on the classic breakfast dish that will make your taste buds dance.

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Ingredients

• 1 cup minced shallots
• 2 tablespoons minced garlic
• 1 jalapeno pepper, seeded and minced
• 28 ounces canned diced tomatoes, drained juice reserved
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 2 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 14 ounces canned pinto beans
• 8 large eggs
• 16 corn tortillas
• 1 cup queso fresco

Instructions

1. Preheat oven to 400.
2. Heat a large skillet coated with cooking spray over medium-high heat. Add the shallots, garlic, and jalapeno and sauté until tender; about 5 to 7 minutes.
3. Stir in the tomatoes, lime juice, and spices. Simmer 7 to 10 minutes or until the juice has reduced by 1/3.
4. While the sauce is simmering, place the tortillas on a baking sheet coated with cooking spray. Lightly spray each tortilla with cooking spray. Bake at 400 for 5 minutes. Flip each tortilla and lightly spray the other side with cooking spray. Bake an additional 5 to 7 minutes or until the tortillas are lightly browned and crisp.
5. Place the pinto beans in a bowl and mash coarsely with a potato masher until smooth. Add some of the tomato mixture, if needed, to make them easier to mash.
6. Once the sauce has thickened, carefully place the mixture in a food processor or blender and process until blended but still slightly chunky. Set aside.
7. Fry the eggs to your desired yolk consistency (I like mine well done). Place two tortillas on each of four plates. Spread the bean mixture on top of each tortilla, sprinkle with some cheese, and top with another tortilla.
8. Drizzle some of the tomato mixture on top of the stack, top with an egg, more sauce, and then more cheese. If you’d like, you can broil the plates until the cheese is melted, but remember that this might cause your eggs to be more done than anticipated. If you chose to broil your dishes, make sure to remove your eggs just before they’re cooked to your liking. Serve with chips and sauce or queso.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 638Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 393mgSodium 1010mgCarbohydrates 85gFiber 17gSugar 19gProtein 32g

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Mother’s Day Brunch Recipes

• Carrot Cake Baked Oatmeal from Hezzi-D’s Recipe Box
• Egg in the Hole with Bursted Tomatoes from Jen Around the World
• Huevos Rancheros Tostadas from A Kitchen Hoor’s Adventures
• Raspberry Rose Sugar Cookies from That Recipe
• Strawberry Schaum Torte from Art of Natural Living
• Tiny Homemade Pop-Tarts from Karen’s Kitchen Stories
• Upside Down Tomato Omelet from Palatable Pastime

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The post Spice Up Your Brunch Routine with Huevos Rancheros Tostadas appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.