Got leftover Easter eggs? Try these recipes

by Emily Matchar (Subscribe to Emily Matchar's posts)
Posted Mar 24th 2008 9:00AM
Filed under: Recipes, On the Blogs, Eggs, Easter

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Heidi over at 101 Cookbooks has thoughtfully rounded up some of her favorite egg recipes, just in case you have any left over from Easter weekend dying projects. Recipes include: a potato onion frittata with cilantro chile sauce; curried egg salad with yogurt, curry powder, pecans, and chopped apples; baked eggs with cherry tomatoes, garlic and olive oil; and poached eggs with chard over rice.

One of my favorite egg dishes is strata, a casserole of egg, chunks of slightly stale bread, cheese, and any vegetables you like (I favor artichoke hearts and roasted red peppers). Here's a recipe for an easy spinach and cheese strata, which will take up nine of your leftover eggs. Any egg favorites of your own?

Tags: Easter, Eggs, Leftovers, Recipes

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Reader Comments (Page 1 of 1)

3-24-2008 @ 2:43PM

pink_lemonade143 said...

I got this recipe from Jacques Pepin a while ago...
But it will use up however many eggs you want it to.
It's like deviled eggs but better.
So take however many boiled eggs you want and split them in half lengthwise. Take out the yolk and mash it with garlic (i use a microplane to get a paste), olive oil, parsley, salt, and pepper. Fill the empty egg whites but make the filling level to the surface of the egg (not mounded up like a deviled egg). You should have some extra egg yolk save it for the sauce later.Then place them filling side down in a nonstick pan with a little bit of olive oil. And let them get golden brown. For the sauce: to the extra egg yolk mixture, add some whole-grain mustard, a little bit more olive oil, and thin it out with some hot water. Taste it for seasoning and serve on top of the eggs.
Very yummy and good use for extra hard-boiled eggs.

3-24-2008 @ 2:45PM

pink_lemonade143 said...

haha, of course I meant that I got the recipe from watching a Jacques Pepin show awhile ago, not that he personally gave it to me

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