The other day I took an Instagram picture of my breakfast, which was pretty much this very concoction, sans the bacon, and it really got my thinking about egg salad. That and the fact I had 2 dozen Easter eggs to do something with.
I'm a huge egg salad fan anytime of the year and have created my ultimate recipe for this classic. Lots of herbs, not too much mayo, some cornichons & microgreens to make it a little fancy and some bacon to make it amazing.
Serves 6
3 slices nitrate-free bacon
6 hard-boiled eggs, peeled
2 ribs celery - finely chopped
1 t. fresh tarragon - minced
1 t. chervil - finely chopped
2 T. chives - finely chopped
2 green onions - whites only, finely chopped
2 T. finely chopped cornichons
1 T. Dijon mustard
2 T. mayonnaise
1/2 t. celery salt
fresh ground pepper
3 English muffins - split
a handful of micro greens or arugula
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place bacon in a single layer on baking sheet. Bake 12-15 minutes or until cooked to desired crispness. Remove from oven & drain on a paper towel.
Cut hard-boiled eggs in half. Crumble yolks into a large bowl. Place whites in a food processor & pulse in one second intervals until finely chopped. Add white to yolks in the bowl.
Add celery, herbs, green onions, cornichons, dijon mustard, mayonnaise, celery salt & pepper to the eggs. Mix together with a fork mashing lightly.
Toast English muffins. Top each half with a generous amount of egg salad. Break bacon slices in half and place on top of each open face English muffin/egg salad combo. Top with a garnish of micro greens or arugula.
Say good morning to a hipper, healthier version of standard breakfast hash. I've replaced the regular white spuds with nutrient-rich sweet potatoes and added kale...two of nature's "superfoods." It's a meal packed with veggies & protein and better yet...it tastes freaking awesome.
This is an obvious choice for breakfast or brunch, but also makes a very satisfying dinner (I'm a huge fan of eggs for any meal). It's super simple to prepare and covers sweet, savory, & spicy in one big, tasty combo. Plus it looks really pretty when you serve it out of the cast iron skillet. Enjoy!
Serves 6
2 medium orange-flesh sweet potatoes/yams, about 1 1/2 pounds
4 T. olive oil, divided
1 t. chili powder
kosher salt & pepper
1 onion - thinly sliced
1 c. red pepper, chopped
1 T. chopped fresh thyme
2 cloves garlic - chopped
3 c. baby kale, roughly chopped
4-6 eggs
Garnishes:
1/2 c. crumbled Cotija or Greek Feta cheese
Chopped cilantro
A couple dashes of your favorite hot sauce, if desired (I recommend Sriracha on this one!)
Preheat oven to 400 degrees.
Cut sweet potatoes into 1 inch pieces, leaving skin on. Place on baking sheet, toss with 2 T. olive oil, chili powder and season with salt & pepper. Roast in oven until potatoes are soft and beginning to brown, 35 to 40 minutes.
When potatoes are almost finished roasting, heat 2 T. olive oil in a heavy, 10-12 inch ovenproof skillet. Saute onions over medium heat about 5 minutes. And red pepper and thyme and cook another 3-4 minutes until onions are are cooked and beginning to brown slightly. Add garlic and saute one minute. Add kale and 2 T. water and cook, stirring, until kale is wilted and water had evaporated, about 3 minutes.
Add sweet potatoes to skillet and stir to combine. Evenly spread vegetables on the bottom of the pan. Make 4-6 small wells in sweet potato mixture and crack in eggs. Place skillet in the oven and cook until eggs are set but still have runny yolks (if desired), about 9-11 minutes.
Remove from oven and season eggs with salt & pepper. Crumble the cheese over the hash. Garnish with fresh, chopped cilantro & hot sauce.
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Please click HERE or on the video screen below to enjoy the live video version of this recipe from Kin Community and me!
