Best Savory Eggs With Peas And Shallots Recipes

PEAS WITH SHALLOTS

Peas with Shallots image

I first served this at an Easter dinner. Delicious! My guests suggested I use even more shallots. It's so easy, nutritious and always a hit! -Rosemary Schirm, Avondale, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
2 shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges

CAESAR STUFFED EGGS

Caesar Stuffed Eggs image

This is the one I am famous for, and it's by far my most requested stuffed egg. It tastes exactly (or, eggs-actly) like a Caesar salad.

Provided by Rachael Ray : Food Network

Categories appetizer

Time 20m

Yield 1 dozen

Number Of Ingredients 9

Ingredients

12 large hard-boiled eggs, peeled
1 small clove garlic
2 teaspoons anchovy paste
A handful grated Parmigiano-Reggiano
3 to 4 tablespoons mayonnaise, just enough to bind
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1 teaspoon coarse black pepper
2 romaine lettuce leaves, from the heart, finely chopped

Steps:

Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.

TIA'S PEAS AND EGGS SOUP

Tia's Peas and Eggs Soup image

Provided by Food Network

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
2 yellow onions, chopped
4 to 6 garlic cloves, finely chopped
8 to 10 potatoes, peeled and cubed
Salt
1 (28-ounce can) crushed tomatoes, with puree
42-ounces water (fill the crushed tomato can 1 1/2 times)
Pepper
1 tablespoon sugar
2 (15-ounce) cans peas, with juice
11 eggs* (See Cook's Note)
1 cup freshly grated Romano

Steps:

In a large pot, warm up the olive oil. Add onions and garlic and saute until the onions are translucent. Add the potatoes and salt and stir to insure the potatoes are coated with the oil. Fry potatoes over medium heat for about 10 to 15 minutes, but don't allow them to get color. Add the tomatoes, then using the can, fill it up 1 1/2 times with water, and add to the soup. Add pepper and sugar bring to a boil, then turn the heat to low, cover, and simmer for 1 1/2 hours, or until potatoes are tender.
Add the peas, including the juice, and stir gently. Simmer another 30 minutes. Next increase the heat to medium-high and bring the soup to a boil. Crack eggs into a separate bowl and gently add to the top of the boiling soup in a clock pattern until there is no more room. Cover the pot and let the eggs poach for approximately 15 to 20 minutes, or until the yolks are solid.
Serve the soup hot, giving each serving 1or 2 eggs and offer the freshly grated Romano and allow the person to add the desired amount for their taste.