Hen Party Recipes

The cluckers of my egg lady have been laying like crazy for the last few weeks, which has meant more eggs for us. So until our egg lady finds more folks to take em, we'll gladly take the extras!

There has also been an increase of hen parties with my fellow crazy ladies, so I have been using them as my guinea pigs to try various recipes with eggs in them. Here are some winners:

Mushroom Hunter's Omelet
{From Best-Ever Vegetarian}

For each serving:
2 tbsp unsalted butter, plus extra for cooking
4 oz assorted wild and cultivated mushrooms {such as young cepes, chantrelles, cremini, portobellos, and oyster mushrooms}, trimmed and sliced
3 eggs, at room temperature
salt and freshly ground black pepper

Melt butter into a small pan, add the mushrooms and cook until the juices run. Season with salt and pepper, remove from pan and set aside. Wipe the pan.

Break the eggs into a bowl, season and beat with a fork. Heat the pan over high heat, add a pat of butter and let it begin to brown. Pour in the beaten egg and stir briskly with the back of a fork.

When the eggs are two-thirds set, add the mushrooms and let the omelet finish cooking for 10-15 seconds.

Tap the handle of the pan sharply with your fist to loosen the omelet from the pan, then fold and turn out onto a plate. Serve with warm crusty bread and a simple green salad.

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Herb Stuffed Eggs
{From Natural Foods Cookbook}

6 hard-cooked eggs, shelled and halved lengthwise
3/4 cup plain yogurt {you can always try making your own! :D}
1/4 cup ground sesame seeds
1 tbsp chopped parsley
1/4 tspn marjoram
Sea salt or kelp to taste
Toasted sesame seeds

Remove the yolks for the egg halves and mash in a bowl. Stir in the yogurt, ground seeds, parsley, marjoram and salt or kelp.

Pile mixture back into the whites and garnish with toasted sesame seeds.

Serves 6.

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Camembert & Shitake Mushroom Quiche
{From LCBO}

1 tbsp unsalted butter
1 garlic clove, minced
1/2 cup coarsely chopped fresh shitake mushrooms
3 oz Camembert, rind removed and diced
5 oz Neufchatel cheese, diced
4 eggs
1/4 cup milk
1/4 tspn cayenne pepper
1 tbsp finely chopped basil
1 frozen 9 inch deep dish pie shell {I made my own for this recipe}

Preheat oven to 375 F. In a small saucepan over medium heat, melt butter; saute garlic and mushrooms until softened; set aside. In a large bowl beat together cheeses until mixture is fairly smooth. Stir in remaining ingredients. Pour into frozen/or homemade pie shell. Bake quiche for 25 to 30 minutes or until quiche is golden brown.

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And here are a few more yummies with eggs:

Sweet Woodruff Icecream
Papyns
Tansy Pudding
Egg Salad Tea Sandwich

May Eggs

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Sláinte!

Laurel