Easter is around the corner! But hey, I say any time is a good time to make these deviled eggs. The addition of shiro miso adds a punch of umami, making these slightly addicting. Out of all the types of miso, shiro (or white) miso paste is best for it’s delicate, subtle qualities. I used a blend that was a bit stronger than shiro since I had it on hand; I just used a bit less than I normally would. I also love classic paprika as a topping, as well as a generous sprinkling of chives and parsley. Honestly, these hit the spot.
I made a smaller batch but you can easily double the recipe for a bigger portion.
- 6 eggs
- 1/3 cup sour cream
- 1 tbsp dijon mustard
- 3/4 tbsp shiro miso paste
- 1/2 tbsp of fresh squeezed lemon juice
- a pinch of salt & pepper
- a pinch of red chili pepper flakes
- dash of roasted garlic powder
- 1 tsp paprika
- ~ 1 tbsp chopped chives and parsley
- With the eggs in a large pot, fill with water until it covers them by an inch, then bring to a low boil. Turn off heat and let sit for about 5 minutes.
- Prepare an ice bath, and transfer eggs to it and let them chill for about 10 minutes.
- Crack egg shells and peel off shells and thin membranes. Cut eggs in half and remove yolks and place into a bowl. Hopefully, they just “plop out” and are fairly soft in consistency. Otherwise, remove with a spoon.
- Blend sour cream, mustard, miso, lemon, salt, pepper, chili pepper flakes, and garlic powder into egg yolks until mixture is pretty smooth. I did this by hand since it’s not a large volume, but a food processor would be excellent it you double the recipe.
- Spoon the yolk mixture into the egg halves. Serve chilled and top with paprika, chives, and parsley.
Get in the mode. THE BREAKFAST MODE. Christmas long weekend is approaching and it’s time to come together, get cozy, slow down, and have a hearty breakfast that’s packed with good stuff. Try an egg bake. This recipe is versatile…I just used what I had on hand. It turned out excellent and I will be making it again soon.
- 1 red potato
- 3 asparagus
- 5 crimini mushrooms
- 2-3 kale leaves
- 4 strips of bacon
- 1/2 an onion
- 1 garlic clove
- 2 oz crumbled feta cheese
- 1/4 cup heavy cream
- 3-4 eggs
- 1 tbsp olive oil
- 1 few rosemary sprigs for garnish
- salt & pepper
- bread for serving
- Heat oven to 425°. Prep potato, mushroom, asparagus, onion and bacon by chopping them into small chunks. Roughly chop the kale into small pieces as well.
- In a cast iron skillet (or regular skillet), salt & pepper the potatoes and cook on med/low until just about crispy. Remove from cast iron.
- Next, sauté bacon in cast iron on medium until cooked. Remove from cast iron, leaving a bit of bacon grease. Cut into smaller pieces once it’s cooled a bit.
- Add a drizzle of olive oil, and sauté onions, asparagus, and garlic on medium for a few minutes, or until onions are transparent. Add mushrooms to cast iron, sprinkling with salt & pepper and stirring; letting sauté for several more minutes.
- Add the bacon and potatoes back to the mixture, along with the kale. Stir, allowing kale to break down and slightly wilt. Remove from heat and sprinkle in about 1/2 the feta.
- Create wells in the mixture to accommodate the eggs. Crack the eggs to fill the wells. Pour the cream in the mixture, and pop into the oven for 8-10 minutes.
- When you remove the egg bake from the oven, sprinkle the rest of the feta over the top as well as a few rosemary sprigs.
- Enjoy on bread or straight up on its own.