Eggs Two Ways

Egg Salad:

8 large hard boiled eggs, chop

2 tablespoons sauerkraut, drain and chop

3 tablespoons capers

Handful fresh Italian parsley, chop

2 tablespoons fresh dill, chop

1 shallots, chopped

1/2 cup cherry tomatoes, cut in half (garnish)

2 teaspoons whole grain mustard

1 tablespoon good quality mayonnaise

Sea salt and black pepper

Combine all the ingredients. Garnish with fresh cherry tomatoes. Serve chilled.

Pesto Eggs:

4 large boiled eggs

Fresh Basil Pesto

Extra Virgin olive oil

Sea salt and black pepper

Remove shell and cut in half. Arrange on a serving plate. Drizzle olive oil over the top. Add teaspoonfuls of pesto to the top and season with sea salt and black pepper.

Serve chilled.

Mozzarella Egg Avocado Hummus Sandwiches

Sandwiches:

6 slices fresh multi grain bread

3 large hard boiled eggs, slice

Avocado hummus

2 shallots, chopped

Sea salt and black pepper

Lay 3 slices of bread on a flat surface and spread with a thick layer of the avocado hummus. Add shallots, fresh mozzarella, and eggs. Season with sea salt and black pepper. Add bread and cut into 4 quarters.

Serve immediately.

Avocado Hummus:

2 large avocados

1 cup raw almonds

2 cups garbanzo beans

1 cup Greek yogurt

3 garlic cloves, crushed

1 1/2 lemon, juiced

Handful fresh Italian parsley

Extra virgin olive oil

Sea salt and black pepper

Remove pit and skin from avocado and chop into small pieces. Blend avocado, almonds, garbanzo beans, garlic, yogurt, parsley, and lemon juice, while streaming in oil until you've reached the consistency you desire. Season with sea salt and black pepper. Keep refrigerated.

Drizzle extra virgin olive oil on top to serve.

Mini Spinach Goat Cheese Quiche

Crust:

1 1/4 cup unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

5 tablespoons icy cold water

1/4 cup parmesan cheese, grated

Pinch of salt

Place all the ingredients in a food processor and pulse until it resembles crumbs. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out pastry dough (about 1/2" thickness). Cut 6 6" circles. Place in the prepared 4" diameter mini tart pans (6), covering sides also.


Filling:

1 cup fresh cream or milk

4 large eggs

1/4 cup freshly grated parmesan cheese

1 cup Goat cheese crumbles

1 shallots, chopped

2 cups fresh baby spinach

Sea salt and black pepper

Whisk eggs and cream to fully combine. Season well with salt and black pepper. 

Arrange spinach, shallots, and goat cheese crumbles in pastry shell. Pour egg mixture into pastry shell. Season with salt and black pepper.

Bake 20 to 30 minutes or until set.

Allow to rest for about 10 minutes before serving.

Seafood Pie

Pie:

3 round 12" pie crust

12 ounces wild salmon, cooked and broken into bite size pieces

2 cups small shrimp, (frozen or fresh)

1 shallots, chopped finely

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped

Bechamel:

2 cups milk

3 tablespoons butter

1 tablespoon unbleached white flour

1 tablespoon pesto

Sea salt and black pepper

In a large, deep sided skillet, heat butter over medium to high until it melts. Saute shallots until soft. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 4 minutes). Meanwhile, heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto. Season with sea salt and black pepper to taste.

Add salmon, shrimp, parsley, and dill to the bechamel. Stir well to combine. Leave to cool completely.

Preheat oven to 400 F.

Line a greased 12" by 12" round tart pan with a pie crust. Add the pie filling. Add the 2nd pie crust on top and seal the edges well or make a lattice top by cutting strips (1/2") with the remainder of the dough (refer to picture). Brush pastry with milk or melted butter.

Bake for 30 minutes or until crust is a golden brown.