Garden District Eggs Recipes

Steps:

• Place eggs in a pot and cover with water. Bring water to boil, turn heat off, cover and let sit for 12 minutes. Peel eggs and allow to cool to room temperature. Slice eggs in half lengthwise. Remove yolks and place in a large bowl. Set aside in the refrigerator.
• Meanwhile, brine the trout. Add brown sugar, granulated sugar, sea salt, ancho chili powder, garlic powder and 3 cups water to a medium pot. Bring to a boil and cook until sugar is dissolved. Remove from heat and cool mixture. Add trout fillets to the brine and allow to brine for 20 minutes to 2 hours.
• Remove trout from brine and pat dry. Heat a smoker according to the manufacturer's instructions (we used apple wood). Smoke trout until cooked through and flaky, 20 to 30 minutes. Allow to cool, then flake and set aside.
• Add flaked trout, mayonnaise and mustard to the bowl with the yolks. Season with salt and pepper. Fold in chives. Transfer mixture to a pastry bag with a medium tip and fill the scooped-out whites. Garnish with trout roe and fresh dill.

Steps:

• Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water.
• Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish.
• Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving.

Steps:

• Melt butter in a Dutch oven over medium heat; add onion, peppers, and garlic; sauté 10 minutes or until tender.
• Add mushrooms, and cook 30 minutes or until liquid evaporates. Stir in bread cubes, lightly beaten eggs, and breadcrumbs. Gradually stir in chicken broth until the mixture resembles stuffing. Stir in herbs, green onions, salt, and pepper. Cover and chill 8 hours.
• Shape mixture into 16 patties, using about 3/4 cup mixture for each patty. Cook, in batches, on a nonstick griddle or a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until golden. Place cakes on a wire rack in a jellyroll pan, and keep warm in a 200° oven.
• Cook spinach and 1 tablespoon water in a large nonstick skillet over medium heat 5 minutes or until wilted, stirring once; drain well. Place 1/4 cup spinach on each of 8 serving plates; top with two mushroom cakes. Top with 2 poached eggs and Tasso Hollandaise. Serve with asparagus, if desired. Garnish, if desired.
• DIRECTION FOR MAKING HOLLANDAISE SAUCE.
• Whisk yolks in top of a double boiler; gradually whisk in lemon juice and wine. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt and red pepper. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Stir in tasso. Serve immediately.
• *1/2 cup diced, cooked andouille sausage may be substituted.

Steps:

• Melt butter in a large Dutch oven over medium heat; add onions, peppers and garlic. Saute 10 minutes or until tender. Add mushrooms and cook 30 minutes or until liquid evaporates. Stir in bread cubes, lightly beaten eggs, and breadcrumbs. Gradually stir in chicken broth until the mixture resembles stuffing. Stir in herbs, green onions, salt and pepper. Cover and chill 8 hours. Shape mixture into 16 patties, using about 3/4 cup mixture for each patty. Cook in batches on a nonstick griddle or a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until golden. Place cakes on a wire rack in a jellyroll pan, and keep warm in a 200 degree oven. Cook spinach and 1 tablespoon water in a large nonstick skillet over medium heat for 5 minutes, or until wilted, stirring once. Drain well. Place 1/4 cup spinach on each of 8 serving plates; top with mushroom cakes. Top mushroom cakes with poached eggs and Tasso Hollandaise. Serve with asparagus.