This could be a yummy way to use up all the extra hard-boiled eggs from Easter!
- 1/4 cup fat-free mayonnaise
- 3 tablespoons thinly sliced green onions
- 3 tablespoons reduced-fat sour cream
- 2 teaspoons whole-grain Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated lemon rind
- 8 hard-cooked large eggs
- 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
- 4 center-cut bacon slices, cooked and cut in half crosswise
- 8 (1/4-inch-thick) slices tomato
- 4 large Boston lettuce leaves
- Combine first 6 ingredients in a medium bowl, stirring well.
- Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
- Arrange 4 bread slices on a cutting board or work surface. Top each bread slice with 1/2 cup egg mixture, 2 bacon pieces, 2 tomato slices, 1 lettuce leaf, and 1 bread slice. Serve sandwich immediately.
- Beer note: A basic guideline of pairing a beverage with food is “like with like,” and bread and beer are yeasty kindreds. With an Egg Salad BLT sandwich, reach for a Samuel Adams Pale Ale ($7). The bready yeast and malt flavors are balanced with bitter hops that add some welcome snap to the meal. A cold, characterful American pale ale is also a more thirst-quenching choice than wine. –Jeffery Lindenmuth
Ran across this delicious looking cake while looking for something to do with a bunch of bananas. If you like bacon and peanut butter, you’ll love this cake. I wouldn’t mind this for my next birthday party.
Note: This is my lazy way of preparing the batter- in just a blender. I assure you that the original steps are not like this but they do require a few more bowls.
1 very ripe banana
1/4 cup buttermilk
1 large egg
1 tsp lemon zest
3/4 tsp vanilla extract
1/4 cup oil
100g plain flour
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
Prepare a 6 inch round cake tin. Preheat oven to 350F.
In a blender (or food processor), blend the banana and buttermilk until creamy and smooth. Add the eggs, lemon zest and vanilla and blend until smooth. Add the sugar and blend on medium speed for one minute. Gradually drizzle in the oil, blending until completely incorporated. Add the dry ingredients and pulse them in, being careful not to over mix.
Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out mostly clean. Let it cool completely, preferably also chilled overnight, before slicing into two layers.
Peanut Butter Frosting
adapted from America’s Test Kitchen
This should yield more than enough to fill and frost the entire cake.
1 1/4 sticks unsalted butter, softened
2/3 cup creamy peanut butter
1 1/2 tbsp heavy cream (I didn’t need this)
1 1/4 tsp vanilla
1 1/8 cups icing sugar
Beat the butter, peanut butter, cream, vanilla and salt in a large mixing bowl until smooth, 1 to 2 minutes. Reduce the mixer speed to medium-low and slowly add the icing sugar and beat until incorporated and smooth. Increase mixer speed to medium-high and beat until light and fluffy.
Caramelized Banana Filling
You could double this quantity and omit the fresh sliced bananas.
1/2 tbsp butter
1 banana, sliced
1/2 tbsp brown sugar
Place a saucepan on medium high heat. Add the butter and when it melts and starts to sizzle, add the banana slices. Ensure that the banana slices are spread out in one layer. Cook until one side of the banana is caramelized before flipping. When the second side is almost done, add the brown sugar and stir it around to coat the bananas. Remove from heat. It’s okay if some of your bananas end up mushy.
For additional photos and assembly instructions, please visit: http://crumbsandcookies.blogspot.sg/2012/07/elvis-cake.html
I am sucker for an Eggs Benedict recipe. We will eat this dish for breakfast, brunch, lunch or dinner or just because!
This one sounds and looks yummy – maybe we will try it for Easter brunch.
- 8 large whole eggs
- 4 large egg yolks
- 2 tablespoons dry white wine
- 1 stick unsalted butter, melted
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon Tabasco
- 8 slices of applewood-smoked bacon, halved crosswise
- 5 ounces baby arugula
- 2 tablespoons distilled white vinegar
- 4 English muffins, split and toasted
- In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally.
- In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.
- Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.
- Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.
Thank you Bon Appetit and Tara Lazer.
I have nothing more to say. You’ll have to check out the link – amazing photos. This is something we’re REALLY like to see at a state fair – on a stick! ahhaahhah
1 Roll of Pillsbury Cinnamon Rolls & its included Frosting!
1/2 Pound of Bacon (I started with an entire pound and sliced it in half for short strips)
1/4 Cup Maple Syrup
1/4 Cup Cinnamon/Sugar mixed
Oil for frying
For additional photos and cooking instructions, please visit: http://www.ohbiteit.com/2012/10/bacon-fried-cinnamon-rolls.html
Drool. If you love the classic egg salad sandwich, you’ll really love this one. Ran across this on twitter – and I can’t wait to try it. AND if you’re wondering what the hell Dukkah is:
“Duqqa (also spelled dukkah or dukka) is an Egyptian side dish consisting of a mixture of herbs, nuts, usually hazelnut, and spices. It is typically used as a dip with bread or fresh vegetables, and eaten as an hors d’œuvre. Pre-made versions of duqqa can be bought in the spice markets of Cairo, with the simplest version being crushed mint, salt and pepper which are sold in paper cones. The packaged variety is found in markets that is composed of parched wheat flour mixed with cumin and caraway.”
- 2 hard cooked eggs, peeled and cooled
- 1 tablespoon aioli or good mayonnaise + more for spreading on the bread, if desired
- 1 teaspoon Dijon or stone ground mustard (if not using an aioli with a strong mustard flavor) 1 teaspoon dukkah, or more, or less, to taste
- A healthy pinch of dukkah, or more, or less, to taste
- 2 slices good sandwich bread, toasted (See note, below.)
- 1 or 2 slices of natural bacon, cooked until crisp (optional)
- Small handful of watercress or arugula
For additional assembly instructions, please visit: http://food52.com/recipes/12681_bacon_and_egg_salad_sandwich_with_dukkah_and_peppery_greens