Friday, January 23, 2009

Deviled Eggs for Breakfast

This dish is perfect for hectic mornings because you can prepare the eggs the evening before- just grab them from the fridge as you dash off to school and work.

4 extra large organic eggs
1 ounce pancetta, about 2 thin slices, diced
1 teaspoon good quality mayonnaise
1 tablespoon organic sour cream
1 teaspoon Dijon-style mustard
A pinch of sea salt and a grind of fresh pepper
1 tablespoon chopped fresh parsley

Place the eggs in a single layer in the bottom of a pot. Cover the eggs by 1 inch with cold water. Place the lid on the pot and bring to a boil. Once the eggs have boiled, turn off the heat and let sit for 15 minutes. Remove the lid and place the eggs under cold running water. Peel the eggs.

Heat a small sauté pan over medium high heat. Add the pancetta and cook until crisp and golden. Remove the pancetta to paper toweling to drain.

Cut each egg horizontally, into halves. Remove the yolks to a small bowl. Place the egg halves into an egg platter. Use the back of a fork to mash the yolks. Stir in the mayonnaise, sour cream and mustard. Season with salt and pepper.

Fill each egg with a spoonful of the yolk mixture. Sprinkle with crisp pancetta and chopped fresh parsley.

Yield: 8 deviled eggs
Preparation Time: 5 minutes
Cook Time: 15 minutes to hard boil the eggs

Sources and Substitutions
You can substitute with your favorite herbs. You can choose nitrate-free bacon in place of pancetta.

Eggs that come from properly raised hens are an egg-cellent source of protein and good fat. Choose a good quality mayonnaise that has limited amounts of additives, sugar and salt.

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