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Saturday, May 9, 2015

What to Do With All Those Eggs: From the Recipe Box of a Preppy Mountain Farmhouse

This is the time of year we tend to have many eggs.  Even with a small flock, we have more than we know what to do with.  When you are not selling them or giving them away, what do you do with the dozens of eggs your wonderful hens are laying each week?  Here are a few of our family's favorite dishes found in my wooden recipe box and much used cookbooks.

Huevos Rancheros
1 can diced tomatoes & chili peppers (or fresh from the garden); 1/2 chopped onion; 2 cloves minced garlic; 3 T. oil; 1 cup tomato sauce; 1 cup chopped tomatoes; dash chili powder; 1/2 tsp. oregano (more if fresh is used); 1/2 tsp. salt; 6 free-range eggs; shredded cheddar cheese; 4 cups cooked brown or basmati rice
Saute chili peppers, onion, and garlic in oil in skillet.  Add tomatoes, tomato sauce, chili powder, oregano, and salt; mix well.  Cook over medium heat for 20 minutes.  Break eggs gently into sauce; top each egg with cheese.  Cook, covered, for about 10 minutes or until eggs are done to taste.  Serve on rice.  Typically a breakfast meal, but I am not a morning person, and my children wake up starving, so I serve it for dinner.

Crustless Quiche
Crumbled bacon, diced ham, or shredded crab meat; 1 1/2 cups organic milk (we use farm-fresh goat's milk); 1/2 cup baking mix (I make my own, but you can use Bisquick); 1/4 cup melted butter; 1 cup shredded cheese
If using bacon or ham, cook ahead of time and set aside.  In blender, combine milk, baking mix, eggs, butter and pepper; blend for 15 seconds.  Pour into greased round casserole dish or Pyrex dish.  Sprinkle meat and cheese on top of egg mixture; gently press below surface with fork.  Bake at 350 degrees for about 45 minutes or until knife inserted in center comes out clean.  Let stand for 10 minutes before serving.  I also add vegetables---usually organic mushrooms, peppers, broccoli, or spinach.  Great for brunch or lunch.

Deviled Eggs
6 hard-boiled farm fresh eggs (if the eggs are over a week old, they will peel easier); 1/4 cup Miracle Whip; 1 tsp. vinegar; 1 tsp. prepared mustard; 1/8 tsp. salt; 1 tsp. sweet pickle relish
Halve hard-boiled eggs lengthwise; remove yolks and mash with a fork.  Stir in mayonnaise, vinegar, mustard, and salt.  Stuff egg whites with yolk mixture.  Garnish with paprika, fresh parsley, or fresh dill.


  1. How do you peel your fresh eggs, once boiled? We've found this to be quite a chore.

    1. Karen,
      I put aside a dozen for a week or two so they are easier to peel. I read that the fresh eggs need to boil a bit longer---a good 10 minutes, at least. That's supposed to make them easier to peel. I still find them a challenge though.


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