EGGS LAND BEST RECIPES

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EGG AND SAUSAGE EMPANADAS



Egg and Sausage Empanadas image

Stuff all your favorite fixings into premade pie dough for a quick (and super tasty) breakfast.

Provided by Laura Rege

Categories     breakfast    eggs

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 6

3 oz.

breakfast sausage, removed from casing, cooked and crumbled (3 links removed from casing)

1 tsp.

extra-virgin olive oil

1

package store-bought pie dough (two rounds in one 14.1 oz. package)

3

large Eggland’s Best eggs, plus 1 large Eggland’s Best egg, beaten

1 tbsp.

whole milk

1/2 c.

shredded cheddar cheese

Steps:

  • Preheat the oven to 400°. Heat a large nonstick skillet over medium-high heat and add sausage and oil. Cook, breaking up the sausage with a wooden spoon into small bits, until sausage is cooked through and golden, about 3 minutes. Add the eggs to the skillet, and cook, stirring slowly, until eggs are just barely set, about 1 minute. Remove the pan from the heat and let cool slightly while preparing the dough. Unroll one piece of the pie dough. Using a 4-inch round cutter, cut out 5 dough rounds. Repeat with second pie dough, then re-roll scraps from both to make 2 more rounds for 12 rounds total.  Working with one round at a time, use a pastry brush or your fingers to gently brush the edge with the beaten egg. Place a heaping tablespoon of egg filling in center and top with a bit of cheese. Fold dough round in half to cover filling; press edge together to seal. Use a fork to crimp edges together. Repeat with remaining filling and dough. Lightly brush tops of empanadas with beaten egg and place evenly spaced on a large rimmed baking sheet. Bake until golden, about 12 minutes.

KEN'S PERFECT HARD BOILED EGG (AND I MEAN PERFECT) RECIPE ...



Ken's Perfect Hard Boiled Egg (And I Mean Perfect) Recipe ... image

Couldn't sleep one night so I researched several ways to hard boil eggs and developed this process. While you do not taste the vinegar or salt, they both pull the skin from the eggshell so it peels easily without tearing or sticking. Family members call them 'Ken's Eggs'. Enjoy!

Provided by Ken

Categories     Appetizers and Snacks

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 eggs

Number Of Ingredients 4

1 tablespoon salt
¼ cup distilled white vinegar
6 cups water
8 eggs

Steps:

  • Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
  • Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.

Nutrition Facts : Calories 71.7 calories, CarbohydrateContent 0.4 g, CholesterolContent 186 mg, FatContent 5 g, ProteinContent 6.3 g, SaturatedFatContent 1.5 g, SodiumContent 947.4 mg, SugarContent 0.4 g

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