Student Egg Recipe Contest

Our students submitted their recipes to the Egg Farmers of Ontario, “Egg-spress Yourself 2009 Student Recipe Contest”. Now you can try their recipes yourself.

Green Eggs and Naan!
by Susan Dimma

Prep time: 10 minutes
Cook time: 10 minutes
Number of Servings: 8, as an appetizer

• 3 Hard boiled eggs
• 1 Bunch chopped green onions
• 3 Ripe avocados
• 1 tbsp Lemon juice
• 3 tbsp Chopped fresh parsley
• 1 tbsp Hellmann’s Mayonnaise
• 3 drops (or more) Tabasco sauce
• 3 drops (or more) Frank’s chilli lime sauce
• 1 package Naan bread, warmed

Directions:
Place 3 eggs in a saucepan of cold water. Bring to a boil and boil for 9 minutes. Cool under cold running water.

While eggsboil, chop green onions and parsley. Mash the avocados with the lemon juice, Tabasco, chilli lime sauce and a bit of salt and pepper.

In a mini food processor, chop eggs then add to avocado mixture with the mayonnaise. Mix well. Taste and re-season if necessary.

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Gratin of Fresh Berries
by Sarah Hess

Prep time: 10 minutes
Cook time: 10 minutes
Number of Servings: 4

• 2.5 cups Fresh mixed berries
• ½ cup plus 1 tbsp Sugar
• ¼ cup Sparkling wine from Ontario (we use Trius)
• 4 Eggs (separated) – keep whites at room temp
• 1 tsp Fresh lemon juice
• Sprigs Fresh mint for garnish

Directions:
Divide berries into four large ramekins.

Set up a pot of water (or double boiler) over medium heat.

Combine ½ c sugar, wine, and yolks in a stainless steel bowl. Whisk to combine and set over simmering water (double boiler). Whisk continuously until light and foamy and mixture falls in ribbons from whisk. Remove from heat and let cool.

In a separate bowl, whip egg whites until they form a stiff peak. Whisk in remaining sugar and lemon juice. Fold 1/3 into cooled yolk mixture, then gradually fold in remaining whites. Spoon evenly over berries.

On a baking sheet, place the ramekins under the broiler until lightly brown.

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Eggatouille with Garlicky Hollandaise Sauce
by Sarah Surya

Prep time: 10 minutes
Cook time: 15 minutes
Number of Servings: 4
Ingredients:(You may add more rows to the table for more ingredients if required).

• 4 Whole eggs
• 2 Egg Yolks
• 2 Portabella mushrooms (with stems removed)
• 1 Zucchini cut into 16 thin slices
• 1 Eggplant cut into 4 thin slices
• 1 Red pepper – charred
• 1 Green pepper – charred
• 1 Large tomato sliced into 4 slices ¼ inch thick
• ¼ cup Minced garlic
• 1 cup Clarified butter
• 1/8 cup Fresh thyme leaves
• ½ tsp Cayenne pepper
• 2 fl oz Lemon juice
• Salt and pepper to taste

Directions:
Fire up the grill. Grill the vegetables and brush with oil as needed until tender. Clean the charred peppers and cut in half.

Using a cookie cutter about the size of the mushroom, cut out 4 circles of red and green peppers.

Crack 4 eggs, separate the yolks. Add thyme into the white and cayenne into the yolks. Beat them separately.

Heat up a little clarified butter in a large non-stick skillet; pour in yolks with cayenne and cook until done over moderate heat. Set aside.

Repeat with the egg white mixture. When done, use the cookie cutter and cut out 2 egg yolk and 2 egg white circles.

Sauce: In a sauté pan, pour in the clarified butter. Add the garlic and cook over med/low heat until the garlic is roasted and golden in colour. Beat the 2 egg yolks in a double boiler. Remove from heat and add the butter gradually (in a trickle) while continuing to beat the yolks. Continue adding butter and beating using lemon juice to thin as required. When the desired consistency is reached, add the garlic and keep sauce warm until ready to serve.

Assembly:
Create layers using a tomato base, then egg white circle, green pepper, egg yolk circle, 4 zucchini slices, red pepper circle, egg plant, topped with mushroom. Depending on the size of the circles, you may keep stack whole or cut into 2 halves.

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Ege
by Nansi Aburaneh

Prep time: 10 minutes
Cook time: 15 minutes
Number of Servings: 12

• 12 Eggs
• 1 head Cauliflower
• 1 cup Chopped parsley
• 2 med Chopped onions
• 1 minced Garlic
• 1 tbs Cumin
• 1 tsp Black pepper
• 4 tbsp Flour
• 4 tbsp Vegetable oil
• salt to taste

Directions:
Simmer the cauliflower for 10 minutes or until tender. Drain and mash. Add onions, parsley, salt, cumin, garlic and pepper and mix well in a bowl.

Mix the eggs and flour and add to mixture.

Once the mixture is combined, add oil to a large skillet and heat to frying temp. Using a measuring cup or ladle, pour ¼ cup portions of the mixture into the hot pan and fry to golden brown on each side.