Best Sweet Eggs Recipes

SWEET PICKLED EGGS

Steps:

• Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
• Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
• Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
• Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.

SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE

Steps:

• To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm.
• To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg and some Green Chile Hollandaise.
• Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

Steps:

• Cover potatoes with 1 inch of water in stockpot or Dutch oven.
• Bring to simmer over medium-high heat.
• Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
• Drain; cool potatoes slightly and peel if you like.
• Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
• Place warm potato cubes in large bowl.
• Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
• Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
• When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
• Serve.
• Imediately or cover and refrigerate.
• cooking time does not include refrgeration time.

SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

SWEET AND SAVORY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, chopped cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.

SCRAMBLED EGGS WITH SWEET POTATO BISCUITS, HAM STEAK AND RED-EYE GRAVY

Steps:

• Make the biscuits: Preheat the oven to 375 degrees F. Prick the surface of the potato with a fork, put the potato on a baking sheet and roast until it is soft and a paring knife easily slips into the center, about 1 hour. Cool briefly, then halve and scoop the flesh out from the skin (discard the skin) and into a small bowl. Mash the potato until smooth, then refrigerate until cold, at least 1 hour.
• Increase the oven temperature to 425 degrees F. Line a baking sheet with parchment paper and set aside.
• Whisk together the cold potato puree and the muscovado sugar in a medium bowl until smooth. Whisk in the buttermilk.
• Whisk together the 2 1/4 cups flour, baking powder, baking soda and salt in a large bowl. Sprinkle the cubed butter over the dry ingredients, and using your hands or a pastry blender, cut the butter into the flour until the mixture resembles very coarse cornmeal with the largest pieces of butter about the size of a large pea. Stir in the sweet potato mixture and gently mix until a soft dough forms.
• Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Place the biscuits about 1 inch apart on the prepared baking sheet, then brush the tops with the cream and bake until golden brown, about 15 minutes. Remove from the oven and brush with the melted butter. Transfer to a bowl or basket and loosely cover with a kitchen towel to keep warm while you make the ham, gravy and eggs.
• Make the ham steak and red-eye gravy: Heat the oil in a large cast-iron pan over medium heat. Add the ham steak and cook on both sides until golden brown, about 4 minutes per side. Transfer the ham to a cutting board.
• Add the onion to the drippings in the pan and cook, stirring often, until slightly soft, about 1 minute. Add the brown sugar and some salt and pepper. Cook, stirring often for 1 minute. Stir in the flour and cook while stirring constantly for 1 minute. Slowly stir in the coffee, bring the gravy to a simmer, and cook, stirring, until thickened, 2 to 3 minutes. Stir in the butter, then remove from the heat, taste and season with more salt and pepper if needed. Cover to keep warm while you make the eggs.
• Make the scrambled eggs: Beat the eggs until well combined in a large bowl. Season with some pepper. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and immediately start to stir with a wooden spoon or heatproof rubber spatula to form small curds. Once the eggs are barely set, add some salt and cook, stirring constantly, just until the eggs are set but still very soft and loose. Remove from the heat.
• Cut the ham into large chunks and divide among 4 plates. Top the ham with a scoop of eggs, gravy and a few cilantro sprigs. Add 2 biscuits to each plate and serve immediately.

SWEET POTATO AND CARAMELIZED ONION HASH WITH BAKED EGGS

Steps:

• Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
• Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
• Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
• Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
• Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
• Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
• Serve immediately, with Parmesan, if desired.

JERK CHICKEN AND SWEET POTATO HASH WITH POACHED EGGS AND MANGO-HABANERO HOT SAUCE

Steps:

• For the hot sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the mangoes and habaneros and cook for 5 minutes, stirring often. Add the vinegar and a tablespoon or so of the honey. Bring to a simmer and cook, stirring, until the mangoes are soft, about 10 minutes.
• Pour the mixture into a blender and blend until smooth. Add salt, pepper, and more honey to taste. If very thick, thin with a few tablespoons water. Strain through a sieve set over a small bowl. (Makes about 1 cup.)
• For the hash: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the jerk chicken, sweet potatoes, scallions and cilantro; toss together. Press the mixture into the pan and cook, undisturbed, until the bottom starts to brown and crisp, about 5 minutes. Turn over parts of the hash, press and crisp again.
• For the eggs: Line a plate with paper towels. Crack the eggs into little bowls. Bring a large saucepan of water to a boil over medium-high heat; stir in the vinegar. Slip the eggs into the water, adjusting the heat to maintain a bare simmer. Cook until the egg whites are set but the yolks are still runny, about 4 minutes. With a slotted spoon, transfer the eggs to paper towels to dry.
• To assemble: While the eggs are poaching, set a ring mold on a dinner plate and spoon in some of the hash, pressing to crush the potatoes a bit. Remove the mold. Make a little divot in the top of the hash, then spoon on a poached egg and drizzle some hot sauce over the top. (If you don't have a ring mold, just mound the hash onto plates.) Garnish with scallions and cilantro. Repeat for the remaining servings. Serve immediately.
• In a small bowl, combine the coriander, ginger, brown sugar, garlic powder, onion powder, kosher salt, habanero powder, thyme, cinnamon, cloves and black pepper. Mix to blend. (Makes about 1 cup; extra spice mix can be stored in a sealed container in a cool, dark place for up to 6 months.)
• Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix.
• Heat the oil in a medium skillet over medium-high heat. Add the chicken breasts, rub-side down, and cook until a crust forms, 3 to 4 minutes. Flip and cook until just cooked through, about 4 minutes more.

SWEET POTATO-GREEN ONION PANCAKES WITH POACHED EGGS, HOLIDAY HAM AND PEPPER JAM

Steps:

• For the pancakes: Combine 4 cups cold water and 1 tablespoon kosher salt in a large bowl and stir until the salt dissolves. Stir in the sweet potato and let sit for 15 minutes. Drain, then dump onto a large piece of cheesecloth and wring out as much water as possible.
• Preheat the oven to 375 degrees F. Whisk together the eggs, onion and some pepper in a large bowl. Add the sweet potato and flour, and mix until combined. Fold in the green onions.
• Heat a few tablespoons each of butter and oil until shimmering in a large nonstick skillet over medium heat. Using a scant 1/4 cup per pancake, add the sweet potato mixture to the pan, leaving some space in between. Flatten slightly and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels, then transfer the pancakes to a baking sheet and place in the oven for 5 minutes to finish cooking.
• For the eggs: Fill a high-sided skillet halfway with water and bring to a boil over medium-high heat; add the vinegar. Line a plate with paper towels. Break each egg into a little ramekin or cup.
• One at a time, slip the eggs into the water, leaving space between them; adjust the heat to a bare simmer. Cook until the whites are set and the yolks still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to paper towels to blot off the water.
• To serve: Put the pancakes on a serving platter. Top 4 of them with a smear of pepper jelly, a few slices of ham and a poached egg. Season with salt and pepper. Top with another pancake to make sandwiches (see Cook's Note).

SWEET DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water and place in a bowl of ice water. Peel.
• Slice eggs in half lengthwise. Remove yolks and transfer to a bowl; mash with a fork or pastry blender until yolks resemble powder. Stir mayonnaise, sugar, honey mustard, vinegar, salt, and pepper into yolks until smooth. Spoon yolk mixture into the egg whites and lightly sprinkle with paprika. Chill before serving.

POACHED EGGS WITH HERB-ROASTED TURKEY BREAST AND SWEET POTATO HASH

Steps:

• In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
• Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
• Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.

JERK PORK BELLY AND SWEET POTATO HASH WITH FRIED EGGS

Steps:

• For the jerk rub: Combine the coriander, ginger, sugar, garlic and onion powders, salt, habanero powder, thyme, allspice, cinnamon, cloves and black pepper in a medium bowl. Set aside 2 tablespoons of the rub for the pork belly. Reserve remaining rub in an airtight container for another use.
• For the hash: Preheat the oven to 300 degrees F. Sprinkle the pork belly generously with salt and black pepper and place in a medium high-sided saute pan with a lid. Add the stock, cilantro sprigs and smashed garlic and bring to a simmer. Cover with the lid and transfer to the oven. Let the pork belly braise until really tender, about 2 hours 30 minutes. Uncover and let it cool to room temperature in the stock. Remove the pork, pat it dry and put it in a large shallow bowl. Cover the bowl with plastic and place another bowl on top with a can of beans or tomatoes to weight it down. Chill for 8 hours and up to 24 hours.
• Remove the pork belly from the refrigerator and remove the skin. Cut the pork into 1/2-inch cubes. Toss the cubes in the 2 tablespoons jerk rub. Heat a few tablespoons of canola oil in a large cast-iron skillet over medium heat. Add the pork and cook until golden brown and crispy. Remove the pork with a slotted spoon to a plated lined with paper towels.
• Add the onion, red pepper and poblano to the pork drippings in the pan and cook until soft. Add the chopped garlic and cilantro and cook for another minute. Add the sweet potatoes and more oil if needed. Season with salt and black pepper and cook the potatoes, pressing firmly with a spatula, until they are deep golden brown on the bottom. Add the pork, turn the potatoes and cook, pressing with the spatula, to brown the other side of the potatoes and heat the pork.
• Heat the butter in a nonstick or cast-iron pan over medium heat. Carefully crack the eggs into the pan and sprinkle with salt and black pepper. Fry until the edges begin to set and the yolk is slightly firm. Flip them over and cook for another minute longer. Or, instead of flipping, cover the eggs with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Divide the hash among 4 plates and top each with an egg. Drizzle with hot sauce and garnish with more cilantro.
• For the jerk rub: Combine the coriander, ginger, sugar, garlic and onion powders, salt, habanero powder, thyme, allspice, cinnamon, cloves and black pepper in a medium bowl. Set aside 2 tablespoons of the rub for the pork belly. Reserve remaining rub in an airtight container for another use.
• For the hash: Preheat the oven to 300 degrees F. Sprinkle the pork belly generously with salt and black pepper and place in a medium high-sided saute pan with a lid. Add the stock, cilantro sprigs and smashed garlic and bring to a simmer. Cover with the lid and transfer to the oven. Let the pork belly braise until really tender, about 2 hours 30 minutes. Uncover and let it cool to room temperature in the stock. Remove the pork, pat it dry and put it in a large shallow bowl. Cover the bowl with plastic and place another bowl on top with a can of beans or tomatoes to weight it down. Chill for 8 hours and up to 24 hours.
• Remove the pork belly from the refrigerator and remove the skin. Cut the pork into 1/2-inch cubes. Toss the cubes in the 2 tablespoons jerk rub. Heat a few tablespoons of canola oil in a large cast-iron skillet over medium heat. Add the pork and cook until golden brown and crispy. Remove the pork with a slotted spoon to a plated lined with paper towels.
• Add the onion, red pepper and poblano to the pork drippings in the pan and cook until soft. Add the chopped garlic and cilantro and cook for another minute. Add the sweet potatoes and more oil if needed. Season with salt and black pepper and cook the potatoes, pressing firmly with a spatula, until they are deep golden brown on the bottom. Add the pork, turn the potatoes and cook, pressing with the spatula, to brown the other side of the potatoes and heat the pork.
• Heat the butter in a nonstick or cast-iron pan over medium heat. Carefully crack the eggs into the pan and sprinkle with salt and black pepper. Fry until the edges begin to set and the yolk is slightly firm. Flip them over and cook for another minute longer. Or, instead of flipping, cover the eggs with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Divide the hash among 4 plates and top each with an egg. Drizzle with hot sauce and garnish with more cilantro.

SWEET POTATO SALAD WITH HARD-BOILED EGGS

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice. In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours.

SWEET-SOUR DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with paprika and parsley.

SAUSAGE-SWEET POTATO HASH & EGGS

Steps:

• In a large nonstick skillet coated with cooking spray, cook sausage and sweet potatoes over medium-high heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles., Add apples, cranberries, pecans and salt; cook and stir 4-6 minutes longer or until potatoes are tender. Remove from pan; sprinkle with green onions. Keep warm., Wipe skillet clean and coat with cooking spray; place skillet over medium-high heat. Break 1 egg at a time into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set, if desired. Serve with hash.

SWEET CORN SPOONBREAD WITH SMOTHERED SHRIMP, POACHED EGGS, AND FRIED GREEN TOMATOES

Steps:

• For the Fried Green Tomatoes: Soak tomatoes in milk. Mix cornmeal and flour. Season with salt and pepper and set aside. In a large saute pan over medium-high heat add butter. Dredge tomatoes in a cornmeal until completely covered. Carefully place tomatoes in a saute pan and fry for 2 minutes on each side. Drain on a paper towel; season with fresh cracked pepper.
• For the Sweet Corn Spoonbread: Preheat oven to 350 degrees F. Bring to a boil one-cup of milk; add corn and cornmeal, stirring constantly, and cook for 5 minutes. Remove from the fire and beat in butter, sugar, salt, and the remaining milk. The cold milk should cool the mixture. Beat egg yolks. In a separate bowl, beat whites until stiff, then fold the stiffly beaten whites into egg yolks. Add to cooled milk mixture. Pour the mixture into a buttered dish and bake for 30 minutes.
• For the Smothered Shrimp: In a medium saute pan over high heat add butter and saute the shrimp. When the shrimp are slightly pink, add the onions and garlic and saute until translucent. Dust with flour and stir well incorporated to a paste. Add chicken stock 1 cup at a time working, with a wooden spoon. When gravy is formed, season with salt and pepper, and finish with chopped parsley.
• For the Poached Eggs: Bring water to a boil; add vinegar and salt. Crack 2 eggs and poach for 3 to 4 minutes. Remove with slotted spoon.
• To Assemble: In a soup bowl, scoop a small amount of spoonbread into the center. Top with poached eggs and garnish with shrimp and chopped parsley.

HAM AND SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
• Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
• Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.

COBB SALAD WITH PICKLED BEETS, EGGS, AND SPICY SWEET MUSTARD DRESSING

Steps:

• Scrub and peel the beets. Peel and slice the onions. Put the beets and onions in a medium size saucepan and cover with water. Add the peppercorns, cloves and bay leaf and simmer over medium-heat for about 30 minutes or until the beets are semi soft. Remove from heat and cool. Add the sugar and the vinegar. Add the hard-boiled eggs. Refrigerate and cool overnight.
• Whisk together the Dijon, honey, vinegar, tarragon, and salt and pepper and set aside.
• Arrange romaine, bacon, chicken, Gorgonzola, avocado, eggs, and beets and onions on a plate and serve next to a small side dish of dressing.

SWEET PICKLE AND HORSERADISH DEVILED EGGS

Steps:

• Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
• Cover lightly with plastic wrap and refrigerate for up to one day before serving.

SWEET POTATO-CHICKEN HASH WITH POACHED EGGS WITH GREEN CHILE HOLLANDAISE

Steps:

• Directions To prepare the hash: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat and simmer until tender, about 25 to 30 minutes. Drain the potatoes, peel and cut into 1/2-inch cubes. Season the chicken breast with salt and pepper and place in a saucepan of simmering water. Poach for 10-12 minutes or until cooked through. Cut each breast into 1/2-inch cubes. Place the potatoes, chicken, scallion, cilantro, chipotles and honey in a large bowl and mix gently until combined, season with salt and pepper. Form into 4 equal-sized patties. Heat the oil in a large saute pan until just smoking. Season the patties with salt and pepper to taste and saute the patties on each side until golden brown. Keep warm. To prepare the poached eggs: Heat the water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4 to 5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid and top each hash patty with 1 poached egg. Green chile hollandaise: 3 large egg yolks, lightly beaten 1/4 teaspoon kosher salt Pinch white pepper 1 large poblano pepper, roasted, skinned, seeds removed and finely chopped** 1 stick unsalted butter, melted until foamy Place the yolks, salt, pepper in a blender and mix until smooth. Slowly, drop by drop add the warm butter to the mixture and blend until emulsified. Place in a bowl and fold in the chopped poblano peppers. Serve immediately or place the bowl over a pot of simmering water to keep warm, stirring occasionally.