"Eggcellent" Recipes

After Easter, we often end up with leftover hard-boiled eggs that we might be tired off. The surplus of hard-boiled eggs can be easily used to create new eggcellent dishes that your family will love! Check out these recipes using hard-boiled eggs. The spinach and bacon salad is my favorite!

SPINACH AND BACON SALAD

INGREDIENTS
1/3 cup Spinach Salad Dressing
8 cups fresh spinach
1/4 red onion, thinly sliced
1/2 cup white mushrooms, sliced
2 tomatoes, quartered
2 hard-boiled eggs, chopped
3 slices cooked bacon, chopped

DIRECTIONS
1) Pour salad dressing in a small saucepan and heat over medium-low, until warm.
2) Meanwhile, toss spinach, onion, mushrooms, and tomatoes in a large salad bowl.
3) Pour warm dressing over salad and toss, until evenly coated. The spinach will become slightly wilted.
4) Top with egg slices and sprinkle with crumbled bacon. Serve warm.

Serves 4

COBB SANDWICH

INGREDIENTS
2 Tbsp. olive oil
2 chicken breasts, sliced
8 slices cooked bacon
1/2 cup mayonnaise
1/4 cup blue cheese dressing
8 slices bread or 4 tortilla wraps
1 large tomato, sliced
1 ripe avocado, peeled and sliced
2 hard boiled eggs, sliced
4 romaine lettuce leaves

DIRECTIONS
1) Heat oil in a skillet. Add chicken breast slices and cook on medium until no longer pink. Set aside to drain and cool.
2) Meanwhile, in a small bowl, mix together mayonnaise and blue cheese dressing.
3) Spread mayonnaise mixture onto bread slices or wraps. Top with sliced chicken, avocado, tomato, bacon, hard-boiled eggs, and lettuce.

Serves 4

For those of you who like eggs in any shape or form, here are 2 recipes that are a must for me every spring: scrambled eggwich and spinach-red pepper fittata. Both of these recipes are easy to prepare and can be served for breakfast, lunch, or dinner. I like to sprinkle my eggwiches with abundance of either dill or parsley for extra flavor.

SCRAMBLED EGGWICH

INGREDIENTS
2 Tbsp. olive oil
1 small onion, diced
½ cup ham, cubed
3 eggs
salt and pepper, to taste
1 medium tomato, diced
2 slices cheddar cheese

DIRECTIONS
1) Heat oil in a skillet. Add onions and ham. Cook until onions caramelize, about 3-5 minutes.
2) In a bowl, whisk eggs, salt, pepper. Pour the mixture over vegetables in the skillet. Add tomatoes. Mix with spatula until eggs are well scrambled.
3) Serve on toasted bread, english muffin, or fresh baguette with cheese slice.

Serves 2

SPINACH AND RED PEPPER FRITTATA

INGREDIENTS
2 Tbsp. olive oil
1 cup onion, chopped
1 cup red bell pepper, chopped
1 cup fresh spinach, shredded
1 cup white mushrooms, sliced
6 eggs
2 cups mozzarella cheese, shredded
salt and pepper, to taste
diced tomato for garnish (optional)

DIRECTIONS
1) Heat oil in a nonstick skillet. Add onion, red pepper, and mushrooms. Saute for 5 minutes, until vegetables are tender. Add spinach, and cook for another minute.
2) Meanwhile, whisk eggs with salt and pepper in a bowl. Add cheese and mix well.
3) Pour egg and cheese mixture over the vegetables in the skillet, stir once, and flatten with a spatula. Cook over medium heat until eggs are set. Cut into slices like a pie. Garnish with diced tomato.

Serves 4-6

By Ed Stein

For more egg-o-licious recipes, visit http://www.pluggedinparents.com

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