If you're looking for something simple, these are for you. We're going to start calling these simple recipes Turbo-Simple! Fast. Easy. Simple.
Chef Tess Baked Southwestern Chorizo Scotch Eggs
- 4 large eggs, hard cooked and peeled
- 2 Tbsp flour seasoned with 1 tsp ancho chile powder
- 4 oz good quality turkey sausage
- 4 oz chorizo or soy-rizo meat replacement
- 1 green onions, finely chopped
- 1 Tbsp fresh cilantro finely chopped
- Home-made dry breadcrumbs or a good quality crumb such as Panko
- Vegetable oil for brushing onto eggs.
- Heat oven to 350 degrees.
- Dust the hard boiled eggs rolling them in the ancho seasoned flour.
- Place the sausage meats in a large bowl, add chopped green onion and cilantro and mix thoroughly.
- Divide the sausage meat into 4 equal portions.
- Form each portion into a flat cake large enough to fit around the egg. Work the sausage meat around the egg as evenly as possible whilst working hard to keep the egg shape and making sure there are no cracks. Place the meat coated eggs in the fridge for 15-20 minutes.
- Roll the sausage coated eggs into the crumbs and press lightly to ensure a good coating.
- Mist generously with a spritz of vegetable oil, or coat lightly with oil using a pastry brush. Place on a cookie tray and pop into the preheated oven for 15 minutes or until golden brown all over. Serve warm with fresh green salad and roasted chiles.
Chef Tess Buffalo Chicken Eggs-n-Bacon Salad
- 4 hard cooked eggs, peeled and coarsely chopped
- 1 cup diced cooked chicken
- ¼ cup cooked diced bacon crumbles
- ½ cup lowfat mayonnaise
- 2 Tbsp celery, chopped
- ¼ cup blue cheese crumbles, optional
- hot wing sauce (to taste)
- In a medium bowl, combine all salad ingredients.
- Serve on fresh buns or salad greens drizzled with more wing sauce.
We'll be serving the chicken salad up on croissants, since we'll be having a Homemade Croissant Class Tuesday night...Here.
Happy egg dishes and happy wonderful Monday darlings! Xoxo!
There you go!
Always My Very Best,
Your Friend Chef Tess
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