Inevitably, the post-Easter week involves staring at a bowl full of colored Easter eggs, and wondering what will become of them. Will they hang out for a week or two in the recesses of the fridge and then make their way to garbage can? Will they get lost in a round of egg-hiding and stink up the house? Or maybe, just maybe, I can find a recipe to use them that does not involve egg salad, deviled eggs or eating them plain.
As luck would have it, this year is the year where I find a recipe that uses them without offending me or anyone else in the family. And likely, I won't have to spend every post-Easter hence, looking for new recipes. This Hard Boiled Egg Breakfast Casserole (although we had it for dinner) was excellent. I especially liked the fact that it didn't taste like I was covering up leftovers, just delicious comfort food.
Although I had enough eggs to make the whole recipe, I chose to make a half portion. I used leftover English muffins from the McMuffin Casserole as the base. I didn't have a lot of ham in the refrigerator, since we went out for Easter brunch, so I used a combination of deli ham and a couple of slices of cooked, chopped bacon. I chose to crumble five eggs as the next layer and sprinkled that with a few shakes of dried minced onion.
The sauce in the recipe is a basic white sauce with a few added ingredients, and I think the directions in the blog are just plain weird. So here's what I did: I melted two tablespoons of butter, added two tablespoons of flour, salt and pepper, and let it cook for a few minutes. Then I whisked in a cup of skim milk and let it thicken. After the mixture was thickened up, I added the sour cream, mustards, and cheese, before pouring it over the eggs. Finally, I shredded a bit more cheese over the top.
The picture does not do this dish justice. It was very good and my new favorite way to use leftovers.
As luck would have it, this year is the year where I find a recipe that uses them without offending me or anyone else in the family. And likely, I won't have to spend every post-Easter hence, looking for new recipes. This Hard Boiled Egg Breakfast Casserole (although we had it for dinner) was excellent. I especially liked the fact that it didn't taste like I was covering up leftovers, just delicious comfort food.
Although I had enough eggs to make the whole recipe, I chose to make a half portion. I used leftover English muffins from the McMuffin Casserole as the base. I didn't have a lot of ham in the refrigerator, since we went out for Easter brunch, so I used a combination of deli ham and a couple of slices of cooked, chopped bacon. I chose to crumble five eggs as the next layer and sprinkled that with a few shakes of dried minced onion.
The sauce in the recipe is a basic white sauce with a few added ingredients, and I think the directions in the blog are just plain weird. So here's what I did: I melted two tablespoons of butter, added two tablespoons of flour, salt and pepper, and let it cook for a few minutes. Then I whisked in a cup of skim milk and let it thicken. After the mixture was thickened up, I added the sour cream, mustards, and cheese, before pouring it over the eggs. Finally, I shredded a bit more cheese over the top.
The picture does not do this dish justice. It was very good and my new favorite way to use leftovers.
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