This fun spring craft only requires boiled eggs, water, paper towels, and food coloring and makes beautiful vibrant and unique Easter eggs.  

What you need:

Large hard boiled eggs, dried and cooled

A variety of food coloring

A roll of paper towels

Small rubber bands

Spray bottle filled with water

Directions: 

1. Use smaller rectangle size paper towels or cut a full size paper towel into two. 

2. Add an egg in the middle of each paper towel and wrap it around the egg completely. 

3. Twist closed at the top and secure with a small rubbed band. Repeats with all eggs.

4. Now get creative and add drops of different shades of food coloring all over each egg. You can do designs or just add drops of color but leave some white space.

5. Next, use a spray bottle filled with water and spray all over the paper towel covered eggs, so the colors bleed all over the towel. Do this over a plate or bowl to catch the mess. You can even wear gloves! 

6. Squeeze the towels to remove any extra water then set the eggs aside to dry.

7. When full dried (we leave ours overnight or use a fan to speed up dry time) remove the rubber bands and unwrap each egg.

8. Display and enjoy your pretty Easter egg creations!

I love when my girls work together on projects. This as such an easy and fun way to decorate our eggs.

I bet we will use this technique every year from now on. 

Creative Stella and Artistic Ava came up with some fun designs. 

Simply wrap a boiled egg in a paper towel, secure, add food coloring drops, then spray with water and dry before unwrapping. 

Our tie dye egg creations! So colorful and unique!

The post Easy Paper Towel Tie Dye Easter Eggs appeared first on For the Love of Food.

Boiled eggs in the Air Fryer?! Sounds crazy I know but they are so easy to make and they come out perfect Every. Single. Time. 

Check out the details below to make Air Fryer “Boiled” Eggs 3 different ways – hard, soft, and runny. You’ll never want to make them any other way again! 

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Air Fryer Hard Boiled Eggs 3 Ways

Ingredients

• 4-8 large eggs depending on the size of your air fryer
• 1 large bowl of ice water

Instructions

• Preheat your air fryer to 300 degrees F.
• Add eggs to the air fryer basket, spacing them out then close the lid.
• For runny eggs, cook for 8 minutes.
• For soft boiled eggs, cook for 12 minutes.
• For hard boiled eggs, cook for 14 minutes.
• Remove eggs from the air fryer and add them to the ice water bowl for a few minutes. This stops them from cooking and makes them easier to peel.
• Now your eggs are ready to peel and eat or store in your fridge for recipes later in the week!

Notes

These are estimated cooking times using my personal Ninja Air Fryer. Cooking times may vary slightly. 

Start by adding your eggs to the air fryer basket. I made 4, spaced slightly apart. 

Cook at 300 degrees F for 8-14 minutes according to the doneness you want (see recipe instructions above). 

Remove eggs from the air fryer and add them to the ice water bowl for a few minutes.

This stops them from cooking and makes them easier to peel. 

Now your eggs are ready to peel and eat or store in your fridge for recipes later in the week! 

I cooked my boiled eggs 3 ways- hard, soft, and runny. What’s your favorite?  

I use hard boiled for egg salad, soft for topping avocado toast, and runny for noodle bowls.

I love them all but the runny eggs are my favorite especially served on top of ramen.

I know what I’m having for lunch today!

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It’s Burger Month y’all and I am so excited to be participating again this year!
These Stuffed Breakfast Burgers are a messy but good meal you will love! I use ground sirloin patties and stuff them with garlic and herb cheese spread, then top with peppered bacon, runny eggs, and gooey cheddar cheese! Serve these anytime of the day-they are a delicious meal for breakfast, brunch, lunch, or dinner!

Scroll down to enter the giveaway!

This month’s burger creation is sponsored by Cabot Cheese.

Connect with Cabot

#CabotUpYourBurger
https://www.cabotcheese.coop/

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Breakfast Burger

Ingredients

• 1 lb ground sirloin
• 4 slices pepper crusted bacon
• 4 large eggs
• 4 Hawaiian sweet bread hamburger buns sliced
• 1 cup Cabot white cheddar cheese shredded
• 6 ounce tub garlic and herd spreadable cheese

Instructions

• Make 8 small (slider size) patties and place on a sheet of wax paper.
• Lay another sheet of wax paper on top and flatten patties with a rolling pin or a skillet.
• Place approx 2 tbsp garlic and herb spreadable cheese in the center of four of the patties and spread out some.
• Place the other four patties of top of the garlic cheese stuffed patties and seal edges so they are now four approx 1/4 pound burgers.
• Coat a grill pan or large skillet with cooking spray and heat over med. high.
• Add the four stuffed patties and cover with a lid to steam and cook.
• While burgers are cooking, coat another skillet and heat over medium.
• Add bacon slices and cook until crispy.
• Drain bacon on a paper towel lined plate and reserve.
• Flip burgers when they are brown on the sides and when they are almost done {about 3 more minutes}add a large sprinkle of shredded cheese on top of each.
• Cover and cook until cheese is melted.
• Remove to a plate and cover with aluminum foil to keep warm.
• To cook eggs, heat a small skillet and coat with cooking spray.
• Using a biscuit cutter or ring mold, break egg inside mold and cook until egg white is set.
• Remove mold gently (you may have to use a fork to scrap sides) and then flip egg.
• Repeat with remaining eggs.
• Cook to about over medium- all the white is cooked but the yolk is still slightly runny.
• Toast buns lightly and then spread a tbsp of garlic spreadable cheese on the inside of each bun top and bottom.
• Add a stuffed burger patty to bottom bread, top with an egg and one slice of bacon cut in two and then the top bread bun.
• Serve with lots of napkins and enjoy!

 

Check out all the BurgerMonth bloggers and recipes!

Girl Carnivore A Kitchen Hoor’s Adventures A Simple Pantry Abra’s Kitchen AcadiaTwo’s Kitchen Antics An Affair from the Heart Bakersbeans Betsi’s World Bowl Me Over by Sarah Halstead Caroline’s Cooking Cindy’s Recipes and Writings City Living Boston Cluttercafe Cooking With Carlee Convos with Karen Daily Dish Recipes Dance Around The Kitchen Dixie Chik Cooks Dizzy Busy and Hungry Doodlecraft Everyday Eileen Family Around the Table Family Food on the Table Family Spice Farmwife Feeds Food Above Gold For the Love of Food Grillax.com Grilling Montana Grumpy’s Honeybunch Hezzi-D’s Books and Cooks Honeybunch Hunts HORNS BBQ Intelligent Domestications It Is a Keeper Jersey Girl Books Jolene’s Recipe Journal Jonesin For Taste Juggling Act Mama Karen’s Kitchen Stories Kate’s Recipe Box Krazy Kitchen Mom Life Anchored Life of a Ginger Mildly Meandering Miss in the KItchen Palatable Pastime Pastry Chef Online Perspective Portions Plowing Through Life PNW Eats Pook’s Pantry Real Life With Dad Sarah’s Cucina Bella Seduction In The Kitchen Simple and Savory Souffle Bombay Spiced Spoonabilities Strawberry Blondie Kitchen SueBee Homemaker Sumptuous Spoonfuls Sweet ReciPeas Swirls of Flavor Take Two Tapas Tampa Cake Girl Taste And See The Baking Fairy The Beard and The Baker The Complete Savorist The Crumby Kitchen The Heritage Cookbook Project The Keto Guy The Redhead Baker The Rowdy Baker The Schmidty Wife The Shirley Journey The Spiffy Cookie This Farm Girl Cooks Thyme for Cocktails We are not Martha Well Fed Baker West Via Midwest What’s Cooking Italian Style Cuisine Who Needs A Cape? Wildflour’s Cottage Kitchen Wok & Skillet Zest & Simmer

 

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Creamy Egg Salad

Makes 4 servings

Ingredients

• 6 peeled hard boiled eggs chopped
• 4 ounces {1/2 box} cream cheese softened
• 1/4 cup mayonnaise {I like Duke's}
• 1/2 tsp sugar
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• salt/pepper to taste

Instructions

• In a medium bowl add the cream cheese and blend with a mixer or by hand until smooth.
• Then add the remaining ingredients except the eggs. Mix well.
• Gently stir in the eggs.
• Chill until ready to serve.
• Delicious on sandwiches, salads, and crackers.

Notes

Adapted from http://kitchendreaming.com.

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Wild Rice, Asparagus, and Portobello Frittata

Makes 6 servings

Ingredients

• 1 cup cooked wild rice cooked in vegetable broth
• 1 portobello mushroom chopped
• 1/2 a bundle of asparagus tough ends removed and cut into thirds
• 1 cup shredded Italian mixed cheese
• 1 garlic clove pressed
• 1/2 shallot diced
• 8 eggs beaten
• 2 tbsp olive oil
• salt/cracked black pepper to taste

Instructions

• Preheat oven to 350 degrees.
• Heat a large oven proof skillet (I use a cast iron) over medium heat.
• Add 1 tbsp olive oil to skillet and add mushrooms and asparagus.
• Cook for about 5 minutes, until softened.
• Add garlic, shallot, and salt and pepper along with additional 1 tbsp olive oil if needed.
• Stir and cook for about 3 more minutes until well combined and fragrant.
• Stir in rice and 1/2 cup shredded cheese and mix well.
• Finally pour in beaten eggs and tilt to evenly cover entire skillet. Season again with salt and pepper.
• Sprinkle remaining 1/2 cup cheese evenly over the top.
• Place in the center of the oven and bake for 10-15 minutes until eggs are set.
• Remove from oven and let cool slightly then flip skillet over so frittata slides onto a large plate or cutting board.
• Cut  into 6 slices and serve warm with a side salad.

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Steak and Asparagus Eggs Benedict with Spicy Hollandaise

Makes 4 servings

Ingredients

• 2 sirloin or filet steaks cooked to desired temp
• 1 bunch asparagus ends trimmed
• 1 tbsp garlic minced
• 4 eggs
• 2 tbsp white vinegar
• bread of choice split and toasted (I recommend Bagel Thins or English Muffins)
• olive oil for saute
• salt/cracked black pepper to taste
• chives chopped for garish

Hollandaise:

• 3 egg yolks
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 10 tablespoons unsalted
• butter

Instructions

• Preheat oven to 375 degrees.
• Reserve 8 asparagus stalks and toss the remaining asparagus in olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes, tossing once in between.
• Season steaks with salt and pepper and rubbed with fresh garlic.
• Cook in a heavy skillet with a swirl of olive oil over medium heat until desired temperature.
• Remove from heat and let rest 10-15 minutes before slicing.
• Meanwhile take the remaining 8 asparagus stalks and steam until cooked but still with some crunch, about 10-15 minutes.

For poached eggs:

• Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium, then turn down to a simmer.
• Break eggs, one at a time into a bowl and slide into simmering water.
• Cook for 2 minutes, until whites are cooked but yolk is still runny.
• Remove with a slotted spoon.

For Hollandaise sauce:

• Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
• Add the egg yolks, lemon juice, salt and cayenne into a bowl.
• Blend the egg yolk mixture at medium speed with an immersion blender (or use a traditional bender) until it lightens in color, about 20-30 seconds.
• Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going until it is a smooth sauce.

To plate:

• Place one lightly toasted piece of bread (I used Bagel Thins) face up on a plate.
• Top with sliced steak (4-5 pieces).
• Add poached egg then 2 steamed asparagus spears.
• Top with a couple spoonfuls of Hollandaise sauce and a garnish of chives.
• I serve my roasted asparagus on the side with cheese grits.

  Add the egg yolks, lemon juice, salt and cayenne into a bowl.

Blend the egg yolk mixture at a medium speed with an immersion blender until it lightens in color, about 20-30 seconds.

 

 

 Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly,

while the blender is going until it is a smooth sauce. Add a sprinkling of chives if desired. 

 

Poaching eggs is actually very simple!

Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium,

then turn down to a simmer. 

Break eggs, one at a time into a bowl and slide into simmering water. 

 

 

Cook for 2 minutes, until whites are cooked but yolk is still runny. 

Remove with a slotted spoon.

 

I had planned to use filets for this recipe but our grocery store was out so I chose these thick sirloins instead.

 

 

I simply rub mine with olive oil, salt, pepper, and garlic and sear in a hot pan until about medium. Remove from heat and let rest before slicing.

 

Always let your meat rest for 10 minutes or so before cutting into it. This helps it to retain it’s juices and the temperature to even out.

Slice steak into thin strips.

I steamed 8 asparagus stalks for the Benedicts and roasted the rest in the oven, simply tossed in olive oil with salt and pepper for about 20 minutes.

The roasted asparagus was to be served on the side.

To plate add one toasted Bagel Thin or English Muffin to a plate.

Top with warm sliced steak.

Top with a perfectly poached egg.

Now add the steamed asparagus stalks and drizzle with Hollandaise sauce {the more the better in my opinion!}. Garnish with chopped chives. 

Serve with cheese grits and roasted asparagus {or skip the extra asparagus and add some fresh fruit}. 

My family loved their Steak and Asparagus Eggs Benedict dinner!

 

Hooray for hearty Breakfast meals! 

 

If breakfast was always this tasty I would eat it for every meal! 

 

More happy pictures from our Homecoming.

Thank you Lord for bringing our soldier home safe!

The post Welcome Home Steak and Asparagus Eggs Benedict with Spicy Hollandaise appeared first on For the Love of Food.

*Updated April 2021

1.  Creamy Egg Salad

2.   Salmon and Rice Gratin

3. Game Day Southern Deviled Eggs

4.   Pretty Pink Pickled Eggs

5. Copeland’s of New Orleans Chop Salad

6.  Lemony Lobster Deviled Eggs

7.  Game Day Fried Deviled Eggs with Chow Chow Relish

9.  Yogurt Egg Salad

10.   Summertime Pea Salad

11.    Southern 7 Layer Salad in a Mason Jar

12.   Deviled Egg Macaroni Pasta Salad

13.   Grinched Eggs 

14. Rainbow Deviled Eggs

15.  Chef Salad on a Stick

16. Breakfast Lovers Deviled Eggs

17. Creamy Deviled Egg Dip

18. Mardi Gras Cajun Deviled Eggs

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