The story below is from our March/April 2023 issue. For more stories like it, Subscribe Today. Thank you!
These spring recipes incorporate one of our favorite everyday ingredients — eggs!
Editor's Note: Becky is bringing her recipes to life in our new cooking videos on our YouTube page! Watch her EGG RECIPES video below!
Ashley Cuoco
Texas Toast Toad in the Hole
Eggs are one of the most recognizable symbols of spring. They are a symbol of rebirth and renewal across many cultures and religions. There are literally hundreds of ways to cook and enjoy eggs and I am egg-static to share my egg recipes with you!
My family loves over easy eggs, but no matter how hard I tried, I would inevitably break the yolk when I flipped the egg over in my frying pan. Thankfully I’ve found a way to cook an over easy egg that almost guarantees a perfectly cooked egg white with a runny yolk: Basted Eggs.
Basted Eggs
- 1½ tablespoons salted butter
- 2 large eggs
- 1 tablespoon very hot water
- ⅛ teaspoon freshly ground black pepper
- 1 pinch flaky sea salt, or to taste
Melt butter in a medium nonstick skillet over medium heat. Carefully crack eggs into the skillet and let cook until whites have almost set, about 1 minute. Add water, cover skillet with a lid, reduce heat to medium-low, and let cook until whites have set, yolks are still runny, and some of white has set over yolk, 1 to 2 more minutes. Remove lid. Using a spoon, baste the egg with a little of the melted butter over the top of the egg.
Transfer eggs to a serving plate. Garnish with pepper and flaky salt. Serve immediately.
Texas Toast Toad in the Hole
2 servings
- 2 slices 5-cheese frozen Texas Toast
- 2 slices Prosciutto
- 2 eggs
- 2 teaspoons grated sharp cheddar cheese
- Pinch of salt and freshly ground black pepper
Preheat oven to 400 degrees Fahrenheit.
Lightly spray a baking sheet with vegetable spray.
Lightly defrost Texas Toast in the microwave.
Cut one slice of Texas Toast with a 2.5” biscuit cutter. Cut slices of Prosciutto in half. Take the round that you cut out of the toast and place two pieces of prosciutto on top of the round. Place the round back in the piece of toast that has the hole in it. Press down on the prosciutto to make a little “hole.” Place the toast on the baking sheet.
Crack the egg into a small bowl. Pour one egg into each toast hole. Sprinkle with salt and pepper.
Place two teaspoons grated sharp cheddar cheese on top of each egg.
Place Toads in the Hole in the oven and bake for 15 minutes. The whites of the egg should be cooked and the yolk of the egg will be runny.
Magic Quiche
8 servings
Lightly grease a 9 1/2” x 2” quiche, cake or deep dish pie pan.
- 4 eggs
- 1½ teaspoon Peg’s salt
- 1 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 cup half and half
- 1 cup baking mix (Bisquick)
- 1 small shallot, minced
- 2 cups grated sharp cheddar cheese
- 1 cup Kentucky Legend Black Forest Ham, chopped into very small cubes
- 1½ cups frozen baby sweet peas
- ½ ounce baby dill, chopped fine
- Aunt Carol’s Sauce – to serve
Position rack in middle of oven and preheat to 400 degrees Fahrenheit.
Combine the eggs, salt and pepper in a large bowl and whisk until eggs are lightly beaten. Add the baking mix and whisk until smooth (some small lumps are okay). Add the heavy cream, half and half and shallot, and whisk until combined. Stir in the cheddar cheese, sharp cheddar cheese and chopped ham. Add peas and dill, and stir until combined.
Transfer the mixture to the prepared quiche pan. Bake until the top is golden brown and center is set, about 40 minutes. Transfer to wire rack to cool for at least 15 minutes before slicing and serving.
Serve warm, drizzled with Aunt Carol’s Sauce.
Parmesan Cream Prosciutto Deviled Eggs
Ashley Cuoco
Parmesan Cream Prosciutto Deviled Eggs
Makes 12 egg halves
- 6 eggs, cooked, peeled and halved
To boil eggs: fill saucepan ¾ full of water. Bring water to boil. Add eggs. Reduce heat to simmer, cover pan and cook for 12 minutes. Remove pan from heat and drain water. Fill pan with ice cubes.
To halve eggs so they will sit up straight on serving plate: cut eggs vertically and cut a small slice off the bottom of each egg.
- 2 tablespoons mayonnaise
- 2 tablespoons crème fraiche or sour cream
- ½ cup finely grated parmesan cheese
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 6 slices prosciutto, baked and crumbled
- Fresh chives, minced
- 3 teaspoons Aunt Carol’s Sauce
To bake prosciutto: Preheat oven to 350 degrees Fahrenheit. Place prosciutto slices on a rack on a baking pan. Bake prosciutto for 8 – 10 minutes or until prosciutto is crispy. Watch carefully because prosciutto can burn easily.
Remove yolks from eggs and place in a small mixing bowl. Add mayonnaise, sour cream, parmesan cheese, salt and pepper. Stir to combine, breaking up any lumps of yolk to make a smooth paste.
Pipe yolk filling into whites and place on serving plate. Place ¼ teaspoon Aunt Carol’s Sauce in the middle of each egg half. Top with crumbled baked prosciutto and sprinkle with minced chives.
Clover Club Cocktail
This lovely classic cocktail is made with egg whites which add frothiness and smoothness to the cocktail as well as adding the visual of a “white cap” on the top of the cocktail. You can separate the egg whites from fresh eggs to make the cocktail, but I like to use pasteurized egg whites in the interest of food safety. Pasteurized egg whites can be found in the refrigerated egg section of the grocery store.
Makes one cocktail
- 2 ounces Empress 1908 Gin
- ¾ ounce lemon juice
- ¼ ounce raspberry syrup
- 2 tablespoons pasteurized egg whites
- 1 teaspoon granulated sugar
- Fresh raspberries and a lemon peel twist for garnish
In a cocktail shaker, pour the gin, lemon juice, raspberry syrup, egg whites and sugar. Cover and shake for 10 seconds. Add ice to shaker, cover and shake vigorously for at least 10 seconds.
Strain into a chilled cocktail glass. Garnish with a cocktail pick of fresh raspberries and lemon peel twist.
To make raspberry syrup: Place ½ cup fresh raspberries and ½ cup seedless raspberry jam in a small saucepan. Stir and heat over medium-low heat, mashing raspberries with a fork as they cook. Once the raspberries are completely mashed, strain through a fine mesh strainer into a mason jar to remove seeds. Cover mason jar and refrigerate until ready to serve.
*Aunt Carol’s Sauce and Peg’s Salt are available at Wine Gourmet.
The story above is from our March/April 2023 issue. For more stories like it, Subscribe Today. Thank you!