Tag: eggs

  • Classic Potato Salad

    Adapted from Nan’s Classic Mustard Potato Salad (Genius Kitchen)

    Serves: 8

    Ingredients:

    • 4 cups Russet potatoes, cooked, peeled and diced (10 – 12 medium potatoes)
    • 3 eggs, hardboiled and finely crumbled
    • 1 cup sweet onions
    • 1/2 cup celery, washed, finely diced
    • 3/8 cup dill pickle, finely chopped
    • 3/4 cup mayonnaise (like the original, I like miracle whip here)
    • 1-2 tablespoons of Cian’s Mustard (Beer, Hot, Medium – all depends on the flavour you want)
    • 1/8 cup pickle juice
    • 1/8 cup cream (Half & Half can be used)
    • 3/4 teaspoon salt
    • 1/4 teaspoon pepper (white for appearance)
    • 1 tablespoon sugar

    Directions:
    1. Boil potatoes in the peel with the whole eggs. Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender. Let eggs and potatoes cool to room temperature. Peel all and refrigerate whole potatoes and eggs until cold. The potatoes will dice and hold up better when cold. Dice the potatoes into 1/4- 3/8″ dice. Place into a very large container with a lid. Crumble the eggs and add to the container with the diced potatoes.

    2. Chop the onion, celery, and pickles very finely. Add to the potatoes and eggs. Gently stir to mix the ingredients evenly.

    3. In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar. Whisk until creamy. Pour over potato mixture. Gently stir until the dry particles are coated with the creamy mixture.

    4. Cover and refrigerate at least 4 hours. 6- 8 hours is even better. If you like color you can sprinkle some sweet paprika over the top.

     

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  • Breakfast Grilled Cheese 

    Breakfast Grilled Cheese

    by: Delish (Adapted) 

    grilled cheese

     

    INGREDIENTS

    • 1 tbsp. extra-virgin olive oil
    • 4  breakfast sausages, casings removed – (can be pre-cooked or last night’s bbq left overs)
    • 4  large eggs
    • 2 tbsp. half-and-half
    • kosher salt
    • Freshly ground black pepper
    • 2 tbsp. Chopped chives
    • 4  slices of bread
      1 – 2 tbsp of Cian’s Mustard (I like Honey Hot)
    • 2/3 c. shredded Cheddar
    • 2 tbsp. butter, divided ***
    1. In a large skillet over medium-high heat, heat oil. Add sausage and cook until browned, 3 to 5 minutes, breaking up the meat as it cooks. Drain fat, remove from skillet  and clean skillet.
    2. Whisk together eggs and half-and-half; add egg mixture to skillet. Gently stir eggs using a wooden spoon or spatula and cook until they just begin to set. Season with salt and pepper and stir in chives. Remove eggs from skillet and wipe skillet clean.
    3. Spread your choice of Cian’s mustard onto two bread slices, followed by the sausage, eggs, and cheese. Top with remaining two slices bread.
    4. Return skillet to medium-low heat and add butter. When the butter begins to foam, add sandwiches. Cover the pan with a large lid (to help melt the cheese) and cook until bread is golden brown, about 2 minutes. Flip and cook until the cheese has melted and both sides of bread are golden, about 2 minutes more. Slice and serve immediately.

    NOTE: Mayo can be used in place of butter to grill the sandwich. If using mayo, prior to step 3 spread mayo onto the outside of the bread slices. Follow with the remaining directions, omitting the use of butter in the skillet.

  • Mini Ham & Cheddar Frittatas

    Mini Ham & Cheddar Frittatas

    by Get Cracking

    INGREDIENTS

    • 6 eggs
    • 1 tbsp Cian’s Mustard (medium, hot, or honey hot)
    • 3/4 cup finely chopped ham
    • 1/2 cup shredded Cheddar cheese
    • 1/4 finely chopped green onion
    • 1 small tomato, seeded and diced
    1. Preheat oven to 400. Whisk eggs with mustard. In a separate bowl, toss ham and cheese, green onion and tomato. Divide evenly between the 24 cups of greased mini muffin tin. Pour egg mixture over top.
    2. Bake for 15 to 18 minutes or until eggs are set. Cool for 5 minutes. Run a thin knife around edge of each frittata to remove. Serve warm or cool completely.
    Note – to freeze frittatas, place between small piece of parchment paper and then wrap in plastic wrap. Can be stored up to one month. Thaw on counter for 20 minutes or unwrap and microwave on High for 30 – 45 seconds or until heated through.
    Serves: 8; Prep Time: 10 mins; Cook Time: 15 mins