cooking family

Avocado Egg Salad – no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying. INGREDIENTS 2 avocados 8 eggs a handful of dill a handful of parsley juice of one lemon a pinch of salt a drizzle of olive oil (as needed) INSTRUCTIONS Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces. Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth. Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold. NOTES I LOVE LOVE LOVE this avocado egg salad on an everything bagel. It’s just dreamy. Taste and adjust as you go – I like mine with a little more of a bite so I go heavy on the lemon juice and dill. Did you find th...

A quick classic that comes together right on a sheet pan!!! Less mess, less fuss and just way easier than the stovetop version! INGREDIENTS: 12 slices bacon 6 slices bread, 1/2-inch thick 3 tablespoons unsalted butter, at room temperature 6 large eggs 6 tablespoons freshly grated Parmesan 1 1/2 teaspoons fresh thyme leaves Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh chives DIRECTIONS: Preheat oven to 400 degrees F. Place bacon in a single layer onto a baking sheet. Place into oven and bake until par-cooked, about for 5-7 minutes. Transfer to a paper towel-lined plate. Lightly oil a baking sheet or coat with nonstick spray. Using a 3-inch biscuit cutter, make a hole in the center of each bread slice. Butter one side of the bread slices. Place the bread onto the prepared baking sheet, buttered side down. Add bacon slices and eggs, gently cracking the eggs into each hole and keeping the yolk intact. Sprinkle with Parmesan and thyme; season with salt a...