Tag Archives: eggs

Sriracha Egg Salad



Sriracha Egg Salad

During the work week, I am notorious for eating lunch at my desk.  Some people may frown upon it but I don’t.  I consider it being efficient and a form of multi-tasking…

For those who do not know what Sriracha is. It’s an Asian chili sauce that you may be able to find in the Asian section of your favorite grocery store.  It’s a little bit spicy and in my opinion, tastes wonderful in so many dishes that you may want to add a little heat to.  It’s a staple in my kitchen and I use it all the time in soups, stews, sauces, eggs, stir fries and even on pizza.  

My Sriracha Egg Salad is one of those dishes that I can easily prepare the night before and have it ready in my lunch bag before I leave for work the next morning.  I just grab a handful of crackers, maybe a piece of fruit, some sparkling water and lunch is done. My Sriracha Egg Salad is a riff on a traditional egg salad but with light mayonnaise and spicy Sriracha sauce. Next time you are in the mood for egg salad, add a bit of Sriracha to liven it up.  Enjoy!  Tessa


  • 4 hard boiled eggs
  • 1/4 cup light mayonnaise
  • 1/4 cup celery (chopped)
  • 1 Tbs relish
  • 1 green onion (chopped)
  • 1/2 tsp dijon mustard
  • 1 tsp Sriracha or to taste (I like to use more)
  • salt and pepper to taste
  • garnish with fresh chopped chives and pinch of smoked paprika

Peel and chop your hard boiled eggs.  Add to a medium sized bowl.  Add light mayonnaise, celery, relish, green onion, dijon mustard, sriracha, salt and pepper.  Mix well.  Spread on your favorite bread or crackers.  Keep covered in the refrigerator for up to 3 days.  Makes 4 servings.

Morel Havarti Omelet

Morel Havarti Omelet

One of the things that I love about Oregon is our morel mushrooms.  I never tasted a morel mushroom before until I moved here well over 25 years ago.  Nearly every year I hunt for them on the forest floor of the Cascade Mountains in the spring and early summer.  Some years I am able to find buckets full of mushrooms, sadly, this year, I was so busy with other things, I did not get a chance to go…  From what I heard from people who live in the mountains above the Rogue Valley is that the weather conditions were less than ideal this year and the picking season was terribly short.  So, when I saw these tasty little morels at my favorite food coop, I snagged a brown paper bag full.

Morels are easily identifiable by their shape and their honeycomb texture.  Before going out and picking morels be sure to do your homework and learn how to identify them properly.  There are other mushrooms out in the forest that are similar in shape and size to a morel. Those mushrooms are called false morels and what’s bad about them is that they are not edible and in fact, they may be poisonous.  False morels look similar to a morel so, just be careful…

A half pound of morels.  I always rinse mine before I use them.  The little ridges and pits in the mushrooms can contain dirt and other forest debris.  If you ever get a chance to purchase morels or go hunting for them, by all means, do it.  Morels taste amazing and are super simple to prepare.  You can saute them, fry them, put them in soups, sauces, or use them in ways you would white or crimini mushrooms.  I decided to take some of these mushrooms and put them in an omelet.  I prepared a basic 3 egg omelet and sauteed morels, shallots, thyme, sea salt and fresh cracked pepper in a bit of melted butter.  Filled the omelet with the morel mixture added some Havarti cheese and melted additional Havarti on top.  It was absolutely delightful! Enjoy!  Tessa


  • 3 eggs
  • 1 Tablespoon cold water
  •  sea salt and pepper to taste
  • 1 Tbs canola oil
  • 1 cup morel mushrooms (cleaned and halved)
  • 1 Tbs shallots (minced)
  • 1/2  tsp fresh thyme (minced)
  • 1 tsp butter
  • salt and pepper to taste
  • 2 ounces havarti cheese
  • sprigs of fresh thyme for garnish

In a small bowl whisk vigorously together the eggs, water, salt and pepper.  In a nonstick pan on medium high heat add canola oil.  Add the egg mixture covering the entire pan.  Lift parts of the egg mixture with a spatula to allow egg mixture to go under the omelet and cook.  Cook until set.  Meanwhile in another pan, saute the morel mushrooms, shallots, thyme, salt and pepper in butter.  Add mushroom mixture to omelet.  Add 1 ounce Havarti cheese and fold.  Add remaining havarti to the top of the omelet, add a tsp of water, cover and melt.  Remove from pan and slide onto a plate.  Serve immediately.  Garnish with fresh sprigs of thyme.  Makes 1 omelet.

Asparagus Leek Quiche


Asparagus Leek Quiche

My son came home to visit for the weekend and before he went back up to school late this afternoon we hosted a Sunday morning brunch at our home.  I baked some quiches, made my “famous” biscuits and gravy, served eggs cooked to order, set out a big bowl of fresh picked strawberries and a dished up a variety of fresh salads.  We even had fresh squeezed orange juice and mimosas.  Delish!

Quiches are one of my favorite dishes to make.  First of all, they are very versatile because you can put so some many different types of ingredients in them.  Second, they are super easy to make.  And three, you can get away with serving quiche for any meal of the day.

I work full time during the week and have been known to make quiche on the weekend just to have slices available for my breakfast or lunch while I am at the office.  I simply warm it up in the microwave in the break room for a few seconds, grab a fork and my meal is done.  Simple, no muss, no fuss.  And, I am back to work at my desk in no time at all.

My Asparagus Leek Quiche is baked with local free range organic eggs, fresh picked asparagus, organic leeks, and shredded creamy Havarti cheese in a flaky golden pie crust.  Enjoy!  Tessa


  • 1 – 9″ refrigerated pie crust (unfold and roll to fit pie or tart pan)
  • 1 cup leeks (washed and thinly sliced)
  • 2 cups asparagus (chopped)
  • 1 tsp canola oil
  • 1 pinch of salt
  • 4 ounces Havarti cheese (shredded)
  • 4 eggs
  • 2 cups half and half
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1/8 tsp fresh grated nutmeg

Preheat your oven to 425 degrees Fahrenheit.  Begin by rolling out the pie crust and placing it in a 9″ pie pan or 10″ tart pan.  I used a tart pan.  Heat a saute pan on the stove, add the canola oil, asparagus, leeks and salt.  Saute for a few minutes until asparagus are tender.  Don’t over cook.  Remove from heat and let cool.  Meanwhile, whisk together the eggs, half and half, white pepper, salt and nutmeg.  Add asparagus, leeks and Havarti cheese.  Mix well and pour into pie crust.  Bake at 425 degrees for 15 minutes.  Turn down heat and bake at 325 degrees for 35 minutes or until crust is golden.  Remove from oven and let cool.  Slice into wedges.  Makes 1 quiche.

Deviled Eggs

Deviled Eggs

Deviled Eggs…  No holiday party at my home would be complete without them.  I guess it’s because both my sister and I just love them.  Whenever my sister sees them out on the counter in the midst of all the appetizers, she says “Oooh! deviled eggs!”.  On the other hand, my husband Bruce says “Eeyooo!, deviled eggs!…”  I gotta laugh at Bruce for the poor man does not know what he is missing.  I look at it this way.  Fine with me!  More deviled eggs for my sister and I.

I purchase my eggs from a family who has a farm a few miles from my home.  Their chickens are what many purists would consider “free range organic”.  In other words, the chickens run around their back yard, eat what they want, and are not given a bunch of antibiotics or other medications to help make them stay healthy.  The only worries these chickens have are what kitchen scraps they are going to get that evening or watching out for the little grey foxes that live in the nearby apricot orchard.

My deviled eggs are easy to make, taste great and fit nicely at any occasion.  They are creamy with a green onion, mustard, relish and a hint of Madras curry powder.  Makes 2 dozen deviled egg appetizers.  Enjoy! Tessa


  • 1 dozen hard cooked eggs
  • 3/4 c. mayonnaise
  • 2 Tbls. minced green onion
  • 1 Tbls. yellow mustard
  • 1 Tbls. sweet relish
  • 1/2 tsp. garlic salt or to taste
  • 1/8 tsp. hot madras curry powder
  • a big pinch of white pepper
  • a pinch of sugar
  • paprika for garnish

Begin by making your hard cooked eggs.  Let cool.  Peel eggs slowly under cold running water.  Slice each egg in half lengthwise.  Remove the yolks and place in a medium sized bowl.  Place egg whites on a plate.  Use a fork to smash the egg yolks into very fine pieces.  Add remainder of ingredients with the exception of the paprika.  Use a hand mixer and whip together the yolk mixture until light and fluffy.

Take egg yolk mixture and either spoon it into the the egg whites or do as I do and pipe it into the eggs.  If you like the piping effect and you don’t have a pastry bag and tip, simply put the egg yolk mixture in a plastic bag and snip a corner off the bag.  Then pipe…  It’s easy.  When you are done, garnish with a light sprinkling of paprika and store in the refrigerator until ready to serve.  Makes 24 deviled egg appetizers.

Breakfast Soft Tacos

I love lazy Saturday mornings.  I can sit for hours sipping on coffee and reading the newspaper.  This Saturday morning instead of reading the paper, I decided to make some breakfast soft tacos.  I thought to myself, who made up the rules and said that tacos are only for lunch or dinner? My breakfast soft tacos are filled with scrambled eggs, refried beans, crispy bacon, fresh picked tomatoes and cotija cheese.  I like to drizzle hot sauce on mine for a fiery kick.   These breakfast tacos are super easy to make and can be made as a quick breakfast on a busy weekday morning.

I purchase my eggs from a family in town who has dozens of chicken roaming around in their yard.   When I put in my order, I never know what I am going to get.  Mostly I get the brown eggs but sometimes if I am lucky I get the ones that are a lovely light blue or green.  There is nothing better than farm fresh organic free range eggs…


  • 4 small flour tortillas
  • 4 eggs
  • 4 slices cooked bacon crumbled
  • 1 cup refried beans
  • 1/2 c. coarsely chopped tomatoes
  • 1/4 cotija cheese (crumbled)
  • 1 green onion sliced on the bias
  • your favorite hot sauce (optional)

Let’s begin by prepping all your ingredients.  Cook your bacon and crumble, chop your onions, heat up your beans, chop your tomatoes, crumble your cheese, and slice your onions.  Set aside.  Heat up your tortillas briefly in the microwave or in a dry frying pan.  Put on plates.  Add 1/4 cup refried beans on top of each tortilla.  Whisk together your eggs in a medium sized bowl and cook in a nonstick pan coated with cooking spray.  Divide your eggs and put on top of the refried beans.  Add your bacon, tomatoes, green onion and sprinkle on the cotija cheese.  Drizzle with hot sauce if you like.  Makes 4 tasty breakfast tacos.  Enjoy!  Tessa


Indonesian Spicy Eggs (Sambal Goreng Telor)

Indonesian Spicy Eggs

I love hot and spicy food and I love eggs.  My Indonesian Spicy Eggs (Sambal Goreng Telor) is the perfect marriage of the two.  This recipe is similar to my Grandmother’s but with a few little tweaks such as a bit more coconut milk and the addition of paprika.  The fire of the chili paste, the savory spices, creamy sweet coconut milk, garlic and onion makes this dish vibrant with flavor.  Serve with warm white rice and garnish with sliced green onion.  Drizzle with sambal oeleck if desired.  Makes 4 servings. Enjoy!

4 eggs boiled and peeled.
1/3 cup onion minced
2 cloves garlic minced
2 tsp. sambal oeleck (I like more)
1/2 tsp galangal powder
1/2 tsp. lemon grass powder
1 tsp. sugar
3/4 tsp. paprika
1 tsp butter
1/2 c. coconut milk
1 chicken bouillon cube
1/2 c. water

Boil and peel eggs.  In a wok or a fry pan add butter and fry eggs until golden.  Remove eggs, slice in half and put into a serving dish.  Add a bit more butter to the wok and then add the onion, garlic, sambal oeleck, galangal, lemon grass, sugar and paprika.  Cook until fragrant about 3 minutes.  Turn down heat and add coconut milk, chicken bouillon and water.  Cook and stir for about 15 minutes more or until slightly thickened.  Pour sauce over eggs and serve.  Enjoy!