Green Ranch Hand Eggs Recipes

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

Steps:

• Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley® Original Ranch® Dressing and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread.

Steps:

• Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half.
• Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and stir in the lime juice just before removing from the heat.
• Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer.
• Fry tortillas, one at a time, until crisp, 20 to 30 seconds. Drain on paper towels and season immediately with salt.
• Heat a large nonstick skillet over high heat.
• Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat. Add the butter to the pan; when the butter melts, turn the heat to down to medium.
• Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes.
• Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the red chile sauce on four plates. Place a fried tortilla on top of the sauce. Divide the eggs over the tortillas and ladle the warm tomato-red chile sauce over. Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro. Serve immediately.

Steps:

• Preheat oven to 375 degrees F.
• In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.
• Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.

Steps:

• Pour the green food coloring in a bowl and gently roll the egg white halves in it. Your fingers will turn very green unless you use surgical gloves.
• Place the whites, hollow side down on a cake rack over a plate or tray to allow to drip-dry.
• While whites dry, mix the thoroughly mashed yolks with mayonnaise, mustard, and finely chopped ham.
• Season with pepper to taste. No salt is needed as ham is salty.
• Add green pepper, carrots, or onion, if using, and mix well.
• Before filling the whites, gently dab the green egg halves with paper towels to remove excess food coloring.
• When filled place in egg tray or a dish, cover with saran wrap, and chill until serving time.

Steps:

• Heat the oil in a large frying pan. Add the leeks and a pinch of salt, then cook until soft. Add the garlic, coriander, fennel and chilli flakes. Once the seeds begin to crackle, tip in the spinach and turn down the heat. Stir everything together until the spinach has wilted and reduced, then scrape it over to one side of the pan. Pour a little oil into the pan, then crack in the eggs and fry until cooked to your liking.
• Stir the yogurt through the spinach mix and season. Pile onto two plates, top with the fried egg, squeeze over a little lemon and season with black pepper and chilli flakes to serve.