Delectable Recipes From Breakfast To Desserts
☰ Click Here To Submit Your Recipe
Browse our ideas from delicious breakfasts to delectable desserts. Here are some of our favorite recipes and some that have been submitted by you! While we have a few cherished recipes of our own, we absolutely love hearing how you use Country Hen eggs. Submit your recipe and, with your permission, we'll post it here to share with everyone.
Category: Entrées
Egg Chard Pie close print
Submitted by Karin from New York City, NY
Quiche Lorraine close print Submitted by Veronica from Newmarket, NH
Asparagus Frittata close print Submitted by Diane from Florida
Country Style Steak close print Submitted by Carl from Newberry Springs, CA
Eggs In Baked Potatoes close print
Ham & Asparagus Strata close print
O'Ma's Spinach Quiche close print Submitted by Ansley from Fayetteville, GA
Spinach Pie close print
Stewed Eggs close print Submitted by Louis from Stamford, CT
The Country Hen Quiche close print Submitted by Desiree from Westford, MA
Zucchini-Tomato Frittata close print
<br />
• 1-2 small shallots finely minced (1/3 cup chopped onion may be substituted)
<br />
• 2 Tbsp. unsalted butter
<br />
• 2 tbsp. olive oil or cooking spray
<br />
• 5-6 small potatoes
<br />
• salt
<br /><br />
<strong>Directions:</strong>
<br /><br />
Preheat oven to 425. Chop the potatoes into small pieces and toss in the olive oil in the bottom of a 9 x 13 baking dish with a pinch or two of salt. Spread the potatoes evenly to cover the pan. Par-bake for 10 min. Remove from the oven and set aside.
Turn the oven down to 350. Saute the shallots in a large pan on low to med. low heat until translucent. Turn up to med-high and add the chard, stirring briskly. As the chard starts to lose water, add a pinch of salt and cook until wilted, but not overdone. Set aside.
Crack the eggs into a mixing bowl. Add the milk and a couple of pinches of salt. Beat together very well until completely mixed.
Sprinkle the goat cheese on top of the potato crust, also distributing equally to the edges of the pan. Add the chard/shallot mixture on top of the cheese, also distributing to the ends of the pan. Pour the egg mixture slowly over the other ingredients in a spiral motion beginning at the outer edge of the pan making your way into the center. Finally, bake for 25-35 minutes or until firm in the center. Cool slightly before cutting.
<br /><br />
Yield: 8
')){kind=link}
Egg Chard Pie close print
Submitted by Karin from New York City, NY
<br />
• 2 tbsp. chopped chives
<br />
• 1 cup grated Jarlsburg cheese
<br />
• 1 cup sliced button mushrooms
<br />
• 4 Large Country Hen eggs
<br />
• 1 12 oz. can fat-free evaporated milk (shake well)
<br />
• 1/2 tsp. salt
<br />
• 1/8 tsp. black pepper
<br />
• 1/8 tsp. sugar
<br />
• 1/8 tsp. nutmeg
<br />
• Dash of cayenne pepper
<br /><br />
<strong>Directions:</strong>
<br /><br />
Preheat oven to 425 degrees. Roll out pastry and line a 9 inch pie pan. Trip overlap to 1/2 inch. Fold overlap under fluted edge. Spread ham in bottom of the pie shell. Top with chives, cheese, and mushrooms. In a medium bowl whisk together the eggs, milk, salt, black pepper, sugar, nutmeg, and cayenne pepper until well blended. Pour immediately over layers in pie shell. Using the whisk, push any floating mushrooms or other ingredientsdown into liquid to moisten. Carry carefully to oven. Pie pan will be full. Bake 15 min. Reduce temp. to 300 degrees and bake for 45 minutes more. Let sit 10 minutes before serving.
<br /><br />
Yield: 8 servings
')){kind=link}
Quiche Lorraine close print
Submitted by Veronica from Newmarket, NH
Asparagus Frittata close print
Submitted by Diane from Florida
Country Style Steak close print
Submitted by Carl from Newberry Springs, CA
Eggs In Baked Potatoes close print
Ham & Asparagus Strata close print
O'Ma's Spinach Quiche close print
Submitted by Ansley from Fayetteville, GA
Spinach Pie close print
Stewed Eggs close print
Submitted by Louis from Stamford, CT
The Country Hen Quiche close print
Submitted by Desiree from Westford, MA
Zucchini-Tomato Frittata close print
Copyright © 1997-2020, The Country Hen. All rights reserved.