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Egg recipes for Easter

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ATLANTA -

It's time to take a look at your eggs, and we're talking about your Easter eggs of course. If you need some clever ideas for your Easter meal, you're in luck. Holly Hidell, with the Georgia Egg Commission, stopped by Good Day Atlanta with some great recipes!

Recipes:

SPRING CAPERS AND EGGS
Makes Two Servings

1    English muffin, toasted, set aside
4    eggs, beaten
1    tablespoon French Vanilla coffee creamer
¼   teaspoon olive oil
¼   cup capers, rinsed/drained
¼   cup smoked Gouda cheese, shredded
Fresh chives, chopped
Strawberry preserves, heated

Toast muffin halves, place half onto plate and set aside.  Combine eggs, coffee creamer, and mix well.  In a non-stick skillet, over medium high heat, add olive oil, and egg mixture.  As mixture begins to set, use spatula to agitate and to form large, soft curds.  When mixture is almost done, add capers, cheese, and fold until cheese is melted.  Serve over toasted English muffin and sprinkle with chives.  Drizzle heated preserves over muffin and serve.  

DELECTABLE SPRING MUFFINS
Makes 9 muffins

1    cup grits, prepared (should be thick consistency)
1    tablespoon butter
1    tablespoon heavy whipping cream
1    cup prosciutto ham, sauteed, cut into bite size pieces
1    cup cream of havarti cheese, shredded
4    eggs, beaten
1    teaspoon basil

Preheat oven to 400° F.  Combine grits, butter, whipping cream and mix well.  Add ham, havarti cheese, eggs, and basil, mix well. Spoon mixture into silicone or non-stick muffin tin.  Bake for 15 minutes or until done.  Serve with your favorite cream sauce and fresh fruit.

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