Cuisine: Eggs

Eggs Benedict Casserole

Our beautiful daughter Zoe and Pierce got married last weekend. The wedding was perfect. It's been a whirlwind of planning over the past few months and we are all about to collapse, but boy was it fun. I decided to make this Eggs Benedict Casserole for the morning of, so we got our sustenance in before the champagne, etc. It's an easy and elegant, make-the-night-before kind of breakfast. It calls for Béarnaise sauce, but I would recommend using Knorr Béarnaise Sauce to make it even easier.

By Leslie Blythe

Irish Funeral Sandwiches

This recipe for Irish Funeral Sandwiches popped up in my inbox. It's sort of - if an egg salad sandwich (my favorite sandwich!) met up with a club sandwich. I literally made it 10 minutes later and let me tell you it's absolutely delicious. Apparently, Irish funeral sandwiches have been a staple at wakes and funerals across Ireland to offer comfort and sustenance to mourners during a difficult time. While the specific ingredients can vary depending on regional preferences and the availability of local produce, the core elements of an Irish funeral sandwich typically include hard-boiled eggs, tomatoes, lettuce, sliced ham or chicken, lettuce, and mayonnaise all chopped up.

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Pittsburgh Salad

The Pittsburgh Salad, a unique culinary creation featuring a bed of greens topped with crispy french fries, is a beloved regional dish with a somewhat murky history.
While there's no definitive answer to its origin, the most popular theory places its birth in the early 1960s at a Western Pennsylvania drive-in.
The Contenders
Two establishments lay claim to the title of Pittsburgh salad creator:
Jerry's Curb Service in Bridgewater, PA
Hilltop Grill in Rochester, PA (This restaurant seems to have closed down)

The story goes that a customer at one of these restaurants ordered a steak sandwich without the bread, adding fries to the top of a salad. The resulting concoction sparked inspiration, leading to the creation of the Pittsburgh salad as we know it today.
The beauty of this salad is its versatility. While the core components of greens and fries remain constant, the toppings and dressings can vary widely. All I can say is that this salad is brilliant in every way.

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Meatloaf Roll

This is Nadiya Hussain’s Meatloaf Roll. We watched an episode of her show on Netflix and my husband made it the next day. I really don't like meatloaf, but I have to say it is outstanding. It is a hybrid of three British classics: beef Wellington, sausage roll, and Scotch egg. Her trick is to brush the puff pastry with watered-down marmite before wrapping it around the meat, which gives it a subtle umami flavor. You can make it ahead of time and bake later in the day.

By Leslie Blythe

Avocado Egg Salad Toast

Egg Salad is one of my favorite things to have for lunch. Whenever we go to a diner, that is always what I order. I saw this Avocado Egg Salad Toast and had to try it. You use avocado to bind it together instead of traditional mayo. It's very good!

By Leslie Blythe

Spanish Tortilla de Patatas Potato Omelette

My friend Marc made this outstanding Spanish Tortilla de Patatas (or Potato Omelette), which is a popular Spanish dish made with eggs, potatoes, and onions. It is a type of tortilla, which is a Spanish omelet. Tortilla de Patatas is a traditional tapas dish in Spain, and it is also often served as a main course or a snack.
The ingredients for Tortilla de Patatas are simple: potatoes, onions, eggs, salt, and olive oil. The potatoes are cooked in olive oil until they are soft and golden brown. The onions are cooked in the same oil until they are translucent. The eggs are beaten together with salt. The potatoes and onions are then added to the eggs, and the mixture is cooked in a frying pan until the eggs are set.
Tortilla de Patatas is a versatile dish that can be served warm, cold, or at room temperature. It can be eaten on its own, or it can be served with bread, salad, or other tapas.

By Leslie Blythe

Make-Ahead French Toast Casserole with Caramel-Hazelnut Topping

While on the east coast, one of my best friends Jessica and her husband Marc just happened to be visiting her mom for the weekend, who lives not far from me, and invited me to brunch. She made this fantastic Make-Ahead French Toast Casserole with Caramel-Hazelnut Topping. It is a delicious and easy-to-make breakfast dish that can be prepared ahead of time. It is made with day-old bread, eggs, milk, sugar, vanilla, cinnamon, and salt. The bread is soaked in the egg mixture overnight, which makes it soft and custardy. The casserole is then baked until golden brown and topped with a caramel-hazelnut topping. You can use pecans or walnuts if you prefer.
This recipe is perfect for busy mornings or when you want to make a special breakfast for guests. It can be made up to 24 hours in advance and stored in the refrigerator. When you are ready to bake, simply remove the casserole from the refrigerator and let it come to room temperature for about 30 minutes. Then, bake according to the instructions.

By Leslie Blythe

Coronation Quiche

I finally decided to make the controversial Coronation Quiche. I have to say, it's rather underwhelming. I had to hold back from adding shallots, and more cheese. I think it's a risky thing to make for guests due to the addition of tarragon, which you either love or hate. It's described on the King's website as A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes - perfect for a Coronation Big Lunch! I beg to differ. Give me Queen Elizabeth II's Coronation Chicken!

By Leslie Blythe

Egg Boats

I often have random leftover ingredients from various catering events. These Egg Boats are a product of that. I used goat cheese, but you can use your favorite cheese.

By Leslie Blythe

Twice-Baked Goat Cheese and Thyme Soufflés

Soufflé sounds a lot more intimidating than it actually is. These Twice-Baked Goat Cheese and Thyme Soufflés are easy and you can make them the day before and finish them in the oven. Served on a bed of dressed greens, this makes a rather elegant starter that will impress your guests.

By Leslie Blythe