For all you Bugs Bunny fans, who can forget the “I wanna Easter Egg” episode (actually called Easter Yeggs). For nostalgia sake, and maybe for those of you who have no idea what I’m talking about this is for education sake, enjoy a little trip back to 1947 and then enjoy the recipes our writers have collected in their baskets for before, during and after your Happy Yeaster.
Pan Bagnat, Michele Errichetti, Atlantic County
A French creation, Pan Bagnat means bathed bread. Sounds so much more chic in French doesn’t it? What it is, is basically a good quality whole grain roll, meat and hardboiled egg with salad and some kind of vinaigrette which you bath the bread in and let sit for a few minutes to allow the flavors to meld. I have had it made with rare roast beef, turkey and chicken. The choice is yours. I think a meaty veggie like eggplant or zucchini grilled or fried would make a great choice as well. This is sort of the French version of a sub or hoagie but with egg as an added layer of creamy taste. Serves 2.
¼ lb. turkey,chicken,beef,eggplant or zucchini
2 good quality whole grain rolls, split
4 slices romaine leaves
4 slices red onion
4 slices sweet red pepper
4 slices tomato
2 hard boiled eggs, sliced
10 to 12 black or Kalamata olives, pitted and cut in half
¼ cup virgin olive oil
1 tbsp vinegar, apple cider
salt and pepper to taste, ¼ tsp
½ tsp thyme, oregano
1 clove garlic
Take out inner dough of bread. Rub cut garlic clove on both sides, inside of roll. Mix olive oil, vinegar, spices. Brush ½ of dressing in the rolls. Layer lettuce, tomatoes, meat, eggplant or zucchini ,peppers, onions, eggs and olives and top with remaining ½ of dressing mixture. Add salt and pepper to taste. Wrap in foil and let sit for 10 minutes and serve. Eggs-cellent!
World’s Best Hollandaise Sauce, Veronique Deblois, Morris County
Over vegetables or draped over eggs benedict, this versatile sauce is a winner.
7 egg yolks, at room temperature 1 cup butter Pinch of cayenne pepper ½ tsp. sea salt 2 Tbsp. freshly-squeezed lemon juice
Melt the butter in a small saucepan over medium-low heat. Cool for 3 minutes. In a tall container, like a pitcher, add the egg yolks. Using an immersion blender, add the butter to the yolks in a slow, steady stream until the sauce thickens, about 30 seconds. Add the cayenne pepper, the salt and the lemon juice. Keep sauce at room temperature until ready to use.
Makes about a cup.
Dijon Egg Sandwich, Deanna Quinones, Morris County
This whole MUFA craze has resulted in a lot of interesting recipe ideas based around foods that supposedly help reduce belly fat. Here’s one adapted from Prevention magazine. The original recipe calls for scrambled egg whites so leave out the yolks if you prefer.
Ingredients (per serving):
1 hard-boiled egg
Whole wheat English muffin
1 tbsp. Dijon mustard
1 oz. reduced-fat Monterey Jack cheese
¼ c. Hass avocado, cubed
Peel and mash hard-boiled egg. Scoop onto toasted English muffin spread with Dijon mustard. Top with cheese and avocado.
Egg-Olive salad, Beth Christian-Burlington County
This is not a recipe per se-but we make egg salad by adding some chopped green olives to the mix of eggs and mayo-it gives the eggs a nice tangy flavor! Serve on lettuce or on bread.
Deviled Egg recipes we highly recommend: Alabama Deviled Eggs from 2010 and the Caesar Salad Deviled Eggs on Smitten Kitchen. Do you have a favorite recipe? We’d love to hear about it. Please leave a comment or share with us over on Facebook.
Happy Easter from all of us at JerseyBites.