recipe | From nothing to laughing

Bacon Cheddar Deviled Eggs

For 24 deviled eggs you will need:

12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Enjoy!

Yes, I know, it’s Saturday, but who cares…

Is you are fed up with your usual fry-up or omelette I dare you to try the Spanish omelette or Tortilla de patatas. It is the most common dish in Spain and it has lots of varieties, but mainly it’s all about eggs, onion and potatoes. So, for two American style portions (fit for a lazy Sunday morning) you will need:

4 potatoes (starchy)
salt
freshly ground black pepper
paprika
4 eggs
120g chorizo cut into slices
2 shallots, peeled and sliced
60ml beer (yep, you heard me!)
extra virgin olive oil
125g Cheddar or any hard cheese, grated

Peel the potatoes and cur them into thick slices or cubes. Boil them for 20-25min until soft. Chop the onion.
Heat the oil in a large frying pan, add the potatoes, onions and spices and stew gently.
Beat the eggs with the and beer, then stir into the potatoes with the chorizo and a pinch salt and pepper. Tip everything into the pan and cook on a moderate heat.
When almost set, invert on a plate and slide back into the pan, add the cheese and cook a few more minutes.
Slide on to a plate and cool for 10 minutes before serving.

Enjoy!