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Boiled Egg SOS

¼ cup butter
½ cup onion, minced
2 ½ cups heavy cream
6 boiled eggs, chopped
Salt and pepper, to taste
1 teaspoon parsley, chopped

Saute onion in butter until soft and translucent.  Add heavy cream and reduce for about 8 to 10 minutes.  Season with salt and pepper, to taste.  Fold in chopped boiled egg and mix until combined.  Serve on favorite toast or English muffin.  Garnish with chopped parsley. 


Ham and Mushroom Quiche

2 cups heavy cream
2 eggs
½ cup ham, chopped
½ cup mushroom, chopped
2 tablespoons onion, minced
Grated Parmesan cheese
Grated Gruyere cheese
Salt and white pepper, to taste

Whip cream and eggs and season with salt and pepper, to taste.  Set aside.

Saute onion, mushroom and ham for a few minutes.  Fold in grated Gruyere cheese before filling ham mixture generously into tart shells.  Pour egg mixture over filling and top with Parmesan cheese.  Bake for 20 minutes at 350 degrees. 


Wasabi Deviled Eggs

6 boiled eggs, halved
½ cup mayonnaise
Wasabi paste, to taste
Pickled ginger, chopped

Scoop out egg yolks and in a small bowl mix with mayonnaise and Wasabi paste to taste.  Spoon yolk mixture back into egg whites and top with chopped pickled ginger.  Chill before serving.