Red Mountain Egg Farm Website

SOME FAVORITE EGG-DISHES OF

CUSTOMERS


Bacon Spinach Quiche

Ingredients

6 large [Farm-Fresh] eggs [from Red Mountain Egg Farm], beaten
1 1/2 cups heavy cream
Salt and pepper, I like to add Old Bay season too.
2 cups chopped fresh baby spinach, packed, I also pull off the stems
1 pound bacon, cooked and crumbled or you can add crumbled sausages or chopped ham
1 1/2 cups shredded Swiss cheese or any shredded cheese mix
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate & I pre-bake the pie
crust @350 with dry beans on the bottom of the pie crust, keeps it from buckling.

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender, makes it nice and creamy. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. You can also freeze the quiche. I make up several and then have them handy from the freezer.

Submitted by Jeannie E. of south Richland

Quick and Easy Baked Omelet

This recipe is one that varies depending on how many you are serving and what you like in your omelets so these amounts/ingredients are only suggestions. I like it because you can just mix it up quickly and throw it in the oven. With a nice salad, it's a great light supper.

Serving 4-6

Pre-heat oven to 350'.

Ingredients
6-8 [Farm Fresh] eggs {from Red Mountain Egg Farm] - beaten
1 16oz cottage cheese (or more with either regular or large curd)
1-1/12 C Grated cheese - amount to taste. This can be any variety you like in your omelets but keep in mind how they cook up. I find harder cheeses do the best.

Additions - Finely Diced but again to taste...whatever you like in your regular omelets.

Suggestions: green or yellow onions, red/green/yellow peppers, broccoli bits, black /green olives, tomatoes, crumbled bacon, diced ham etc. If desired you can pre-saute the harder vegetables before adding.

Directions
Butter a med-sized casserole dish. In mixing bowl, stir together beaten eggs, cheeses and additional ingredients. Pour into buttered casserole, top with cheese if desired. Bake until brown around the edges and solid clear through @ 30-40". Insert knife at center, if it comes out clean and dry, its done. (If it seems to be browning too fast, cover it loosely with foil)

Submitted by Susan S. of West Richland

Jalapeno Pickled Eggs

Here's a little bit of a different take on hard boiled eggs.

Ingredients
About a dozen hard boiled eggs, peeled
1 quart distilled white vinegar
16 oz. Jar pickled jalapeno slices, with juice
Choice of: celery seed, dill seed, mustard seed, salt, bay leaves,
peppercorns (I use approx 2 to 3 tsp salt, and guess at the rest)
Peeled garlic cloves, if using
Hot sauce or hot peppers, like fresh or frozen Serrano -- your choice
Chunks of onion, celery, cauliflower, baby carrots -- Don't cook these
Directions
Combine vinegar, juice from jalapeno pickles, and seasonings in a pot.

Boil for 15 minutes.

In a large glass jar layer the peeled eggs with the vegs and jalapeno slices. Pour hot vinegar-spice mixture over all, and seal with a tight-fitting lid. Allow to cool, then store in refrigerator. Give them at least a week to get seasoned before tasting -- they're better after two weeks. (If you want the eggs to absorb more heat, poke them with a toothpick before you put them in the jar.)

(Use as many or as few eggs as you like -- Original recipe, which I changed a bunch, called for 3 doz eggs and no vegs besides the jalapenos. I use at least as much vegs as eggs, and later use the vegs in salads, etc. They're better than the pickled Giardiniera you buy in the store, and they stay nice and crisp. )

Submitted by Annie F. of south Richland

Potato Pancakes (Latkes)

Ingredients
5 large russet potatoes, peeled
1 medium onion
4 large [Farm Fresh] eggs [from Red Mountain Egg Farm], beaten
1/2 cup matzo meal, the local Albertson & Yokes have this Jewish flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola oil, for frying

Directions
Grate potatoes and onion into a bowl or pulse in food processor. Drain any excess liquid, then add the eggs, matzo meal, salt and pepper. Heat a large skillet over medium-high heat. Spoon the mixture into hot oil forming small pancakes. Cook until underside is golden, about 2 to 3 minutes. Flip pancakes and cook until other side is golden and potatoes are cooked through, about 2 minutes more. Serve hot with sour cream or applesauce.

You can make a big batch a head of time and then freeze them, don't fry too long, just till they start to turn color. Half thaw on paper towels and then I use to re- fry them, till crispy, but now I broil in the oven and flip them over so both sides get crispy. Happy Hanukkah!!

Submitted by Jeannie E. of south Richland

Brunch Ham and Egg Casserole

Ingredients
Cooking spray
6 ounces to a pound of thinly-sliced deli ham, torn into quarters
4 whole-wheat English muffins, split, toasted and halved, sometimes I use bagels or whole
wheat bread thick slices!
1/2 cup sun-dried tomatoes not in oil (about 14), sliced or salsa
4 scallions, or green onion chopped if not using salsa
2/3 cup shredded extra-sharp Cheddar or any of your favorite shredded cheese, divided
4 large [Farm-Fresh] eggs [from Red Mountain Egg Farm]
3 large egg whites if you are trying to watch your fats, other wise use 6-7 large eggs
3 cups reduced-fat milk or I like to use reduced fat half and half. I am on the Atkins diet.
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper & I like to use Old Bay season too, and just a tiny bit of Cumin

Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern, over lapping slightly. Sprinkle the Sun-dried tomatoes, scallions or salsa and 1/3 cup cheddar over the casserole.

In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.

Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving.

This is so handy for the Holidays or when you have company stay over night. Serve with fresh fruit, coffee & juice!

Submitted by Jeannie E. of south Richland

Raisin Rum Bread Pudding

Ingredients
1 cup raisins
1/2 cup Jamaican rum
1 pound, 4 ounces white bread, crust trimmed, cut into 1-inch cubes (about 10 cups)
4 cups whole milk
15 large [Farm Fresh] eggs [from Red Mountain Egg Farm]
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg

Directions
In a small bowl, combine raisins in rum and soak for at least 2 hours. Preheat oven to 350 degrees. Lightly coat a 10 by 3-inch round baking dish or 2-quart souffle dish with vegetable cooking spray. Add the bread cubes to the dish and sprinkle the raisin/rum mixture on top.

In a large bowl, combine the milk, eggs, sugar, cinnamon, and nutmeg. Stir the egg mixture into the bread/raisin mixture. Cover with foil. Place the baking dish in a larger, high-sided roasting pan. Add boiling water into the roasting pan around the baking dish to a depth of 2 inches. Bake for 45 minutes. Remove the foil. Continue baking, uncovered, for 5 minutes, until top is golden and the mixture is slightly puffed or until a knife inserted near the center comes out clean.

Cool slightly before serving. If desired, serve with Creme Anglaise, flavored with rum to taste, if desired.
I usually bake several of these bread puddings for the Holidays and give a way as gifts as my guest leave. You can also put in separate little loaf pans and hand out as gifts. I love the bake this at least once a month when Autumn & Holidays come.

Submitted by Jeannie E. of south Richland

Berry Custard Pie

Ingredients
3 [Farm Fresh] eggs [from Red Mountain Egg Farm]
1/2 cup sugar
Pinch salt
1 1/2 cups milk
2 teaspoons vanilla extract
1/2 cup blueberries
1/2 cup raspberries
1 (9-inch) graham cracker crust

Directions
Preheat the oven to 350 degrees F.
In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.

Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.
You can add whipped creme to the top. I like to make this for the 4th of July! Because of the Red, white and blue color theme!

Submitted by Jeannie E. of south Richland

Pumpkin Pie Creme Brulee

Ingredients
Pecan and Butter Cracker Crust, recipe follows
3 1/2 cups heavy cream, divided
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon powdered ginger
1 vanilla bean, seeds scraped and pod reserved -you can find these at Yokes or special baking stores. I buy several paks when I can find the pods.
8 egg yolks - save your whites to add to your quiches or scramble eggs or I like to make egg soup with egg whites.
1 cup sugar
1/2 cup whole milk
2 cups canned pumpkin puree
Hot water
1/4 cup turbinado sugar or brown sugar

Directions
Preheat the oven to 300 degrees F.
Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and pre- bake in the oven for 10 to 12 minutes. Remove and set aside to cool.

In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.

In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.

Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.

Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature.

Cover and refrigerate overnight or at least 6 hours.

Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.

Butter Cracker and Pecan Crust:

32 butter crackers (recommended: Ritz crackers)
1/2 cup pecans
5 tablespoons unsalted butter melted, plus more if needed
2 to 3 tablespoons dark brown sugar

In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a spring-form pan, baking dish, or 8 (6-ounce) ramekins. I love to use this crust for cheese cakes too in the spring pans.

Submitted by Jeannie E. of south Richland

 

Joy’s Chili Egg Puff

Ingredients--
10 [Farm Fresh] Eggs [from Red Mountain Egg Farm] , beaten
1 cube margarine melted
½ cup flour (mix in w/ butter)
½ tsp salt
1 # cream cottage cheese
1 # pepper jack cheese, shredded
1 can -7 oz whole green chilies – remove the seeds

Mix and put in 9 x 12 pan. Press whole chilies into the mixture.
Bake 350 45 minutes. Serves 10-12.
Serve w/ sour cream and salsa on the side.
Avocado adds a nice touch.

Can be made the night before and refrigerated.

Submitted by Onnie A. of Richland

German Pancakes

Here is a family recipe from my Aunt Barbara and remains our family favorite breakfast egg dish. We make them for special occasions like Christmas morning or for company. So easy and really good. like a mix between a crepe and a pancake. The kids love to watch them ?grow? in the oven. Be sure to start them on a lower rack!

Ingredients
6 Tablespoons butter
6 [Farm Fresh] eggs [from Red Mountain Egg Farm]
1 cup milk
1 cup flour
¼ teaspoon salt

Directions
Slice butter in 9x13 cake pan, put in oven to melt. Careful not to burn the butter. Remove from oven. Beat eggs and add milk, flour and salt. Pour into hot buttered pan. Bake 20 minutes at 450. These will puff up like crazy. Different every time.

Serve with orange marmalade, diluted with a little orange juice. Great with jams, jelly or applesauce. I mix hot maple syrup and a flavored syrup like blueberry together and serve with a sprinkle of powered sugar. One pan is enough for more then 4 adults!

submitted by Jan W. of Horn Rapids

 

Easy Omelet

2 (no more no less) Red Mountain Farm-Fresh Eggs

Stir in small bowl and add anything you like in omelets - cheese, onions, green or red pepper, spinach, olives, Bacon Bits. Ham cubes. Seasoning. Salsa. Be creative! A Tbs of milk will make it softer.

Place mixture in a quart size zip-lock bag. Squeeze out air and seal tightly. Place in pan of boiling water and boil exactly 13 minutes. Make as many as your pan will hold.

My camping friend uses it for her whole family. Want more? Make 2. It rolls out of the bag in a nice omelet shape, and there is almost no clean up.

submitted by Lu Hilliard of Packwood WA (Mike Mackey's mother-in-law)

Red Mountain Egg Farm Website