Sponsored By

Global Egg Recipes

RH Staff

March 1, 2005

3 Min Read
RestaurantHospitality logo in a gray background | RestaurantHospitality

RH Staff

Sure, you think of eggs for breakfast and brunch ideas, but what about appetizers, desserts and variations on classsics that feature eggs? For egg-handling ideas, a foodservice guide to egg products and information related to menuing eggs, contact the American Egg Board for a free copy of "The Incredible Edible Egg." Visit www.aeb.org or call 847-296-7043 for details. Meanwhile, here are two contemporary egg ideas to add flavor to the menu.

Tuscan Eggs Benedict
Yield: 2 servings (2 cakes and eggs each).

POTATO CAKES:
21/2 cups asparagus tips, diagonally sliced
2 cups mushrooms, sliced
1 cup green onions, cut in 2" slices
1 cup red bell peppers
3 oz. olive oil
2 tsp. salt
1/2 tsp. pepper
4 cups shredded potatoes
2 large eggs, beaten (3.5 oz. frozen or liquid whole egg product)
1/4 cup flour
1 cup Asiago cheese, shredded
2 tsp. roasted garlic, chopped
1 Tbsp. thyme, chopped
1/2 cup basil, thinly sliced
1 Tbsp. tarragon, chopped
2 tsp. salt
1/2 tsp. pepper as needed, vegetable oil

RED PEPPER HOLLANDAISE:
3 cups prepared Hollandaise sauce, kept warm
1/2 cup roasted red peppers, purèed
11/2 tsp. Dijon mustard
1/4 tsp. hot pepper sauce to taste, salt and white pepper
1/2 to 1 tsp. fresh lemon juice

* * *

24 large poached eggs*, kept warm
24 1/2-oz. slices thinly sliced prosciutto ham
3 Tbsp. basil, chiffonade
12 basil sprigs

For potato cakes: Heat oven to 375°F. Combine asparagus, mushrooms, green onions and bell pepper in bowl. Toss with oil, salt and pepper. Place vegetables on spray-coated sheet pan. Bake 20 minutes until lightly roasted; cool slightly.

Combine potatoes, eggs, flour, cheese, garlic, thyme, basil, tarragon, parsley, salt and pepper. Add roasted vegetables; mix.

Lightly oil grill or pan. Cook 1/3 cup portions of batter for 3-5 minutes per side, until golden brown. Turn over and cook additional 2-4 minutes, until fully cooked, golden brown and internal temperature is a minimum of 160°F. Remove and hold warm.

For red pepper hollandaise: Add red pepper purèe, mustard, hot pepper sauce, white pepper, and salt to hollandaise. Blend well and heat thoroughly. Add lemon juice to taste; keep warm.

To serve: Portion 2 potato cakes on plate. Arrange slice of ham and poached egg on each cake. Ladle 1/4 cup sauce over each two-egg serving. Garnish with basil chiffonade and sprig. Serve immediately.

*Poached eggs should be cooked until whites are set ( completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard).

Photo Credit AMERICAN EGG BOARD

Chipotle Egg Salad Pinwheel

Yield: 12 servings.

36 large hard-cooked eggs, peeled and coarsely chopped (or 4 lb. peeled hard-cooked egg product)
11/2 cups mayonnaise
3/4 cup celery, finely diced
3 Tbsp. chipotle chile purèe (canned chipotle chiles in adobo sauce, purèed) to taste, salt
6 large avocados, pitted, peeled and coarsely chopped (or substitute 3 cups prepared guacamole)
2 Tbsp. lime juice
1/2 cup onions, finely diced
2 bunches cilantro, stems removed
12 (12" squares) soft lavash flat bread or large tortillas, edges squared

Combine eggs, mayonnaise, celery, chile purèe; fold to combine. Season with salt to taste. Refrigerate until service. Sprinkle lime juice over avocado. Stir in onions; mash. Refrigerate until service.

Spread 1/4 cup avocado mixture onto each lavash. Lightly spread on approximately 2/3 cup egg mixture. Top with cilantro.

Roll into logs. Cut each log into 6-8 pieces; serve immediately.

Photo Credit AMERICAN EGG BOARD

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like