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7 hour Brunch
Lawn Ranger
Posts: 5,467
We had some friends come in from Monterrey, Mexico (unfortunately not Beli) yesterday, so Mrs. Ranger naturally had to plan a brunch.
Started the pig candy on Saturday using Thirdeye's method of just dressing one side of the bacon after flipping following about 2o minutes on the Egg. Got an old style salt shalker and enlarged some of the holes to accomodate the sugar/cayenne mixture. This worked really well as I was able to get a very even distribution right on each strip without a lot of clumping and spillage. The pile continued to grow until I had done a full 5 pounds. Unbelievably, there was actually some left over that made a killer BLT late last night.
For the main attraction, I did Chubby's Chick's Baked Eggs With Mushrooms. Recipe is here:
http://eggsbythebay.com/
EGGFEST 2006-2007
Baked Eggs w/Mushrooms
in Ham Crisps
Ann Tabor
Cypress, Texas
1¼ lb. cremini (baby bella) mushrooms, finely chopped
¼ cup finely chopped shallots
2 cloves garlic, finely chopped
2 tbs. unsalted butter
2 tbs. olive oii
2 tbs. sour cream
1 tbs. finely chopped tarragon or parsley
12 slices Black Forest Ham (without holes)
12 large eggs (don’t use extra large or jumbo)
Preheat EGG to 375 degrees dome for direct cooking. Fit 1 slice of ham in each of the 12 lightly oiled muffin cups (ends will stick up and fold over the edges).
Saute mushrooms, garlic and shallots in oil & butter until mushrooms have rendered off most of their liquid (about 10 minutes).
Remove from heat and stir in sour cream and tarragon. Salt and pepper to taste. Evenly divide mushroom mixture into the ham cups and crack one egg into each one. Garnish with tarragon or parsley and bake (about 10 minutes) until whites are set and yolks are runny (if desired) Remove ham crisps from muffin cups with 2 spoons or small spatulas.
These are always a hit. Finally got everyone gone about 7:00....just as the Patriots were leaving the building, as well.
Glad for another day off today.
Have a Good One.
Mike
Started the pig candy on Saturday using Thirdeye's method of just dressing one side of the bacon after flipping following about 2o minutes on the Egg. Got an old style salt shalker and enlarged some of the holes to accomodate the sugar/cayenne mixture. This worked really well as I was able to get a very even distribution right on each strip without a lot of clumping and spillage. The pile continued to grow until I had done a full 5 pounds. Unbelievably, there was actually some left over that made a killer BLT late last night.
For the main attraction, I did Chubby's Chick's Baked Eggs With Mushrooms. Recipe is here:
http://eggsbythebay.com/
EGGFEST 2006-2007
Baked Eggs w/Mushrooms
in Ham Crisps
Ann Tabor
Cypress, Texas
1¼ lb. cremini (baby bella) mushrooms, finely chopped
¼ cup finely chopped shallots
2 cloves garlic, finely chopped
2 tbs. unsalted butter
2 tbs. olive oii
2 tbs. sour cream
1 tbs. finely chopped tarragon or parsley
12 slices Black Forest Ham (without holes)
12 large eggs (don’t use extra large or jumbo)
Preheat EGG to 375 degrees dome for direct cooking. Fit 1 slice of ham in each of the 12 lightly oiled muffin cups (ends will stick up and fold over the edges).
Saute mushrooms, garlic and shallots in oil & butter until mushrooms have rendered off most of their liquid (about 10 minutes).
Remove from heat and stir in sour cream and tarragon. Salt and pepper to taste. Evenly divide mushroom mixture into the ham cups and crack one egg into each one. Garnish with tarragon or parsley and bake (about 10 minutes) until whites are set and yolks are runny (if desired) Remove ham crisps from muffin cups with 2 spoons or small spatulas.
These are always a hit. Finally got everyone gone about 7:00....just as the Patriots were leaving the building, as well.
Glad for another day off today.
Have a Good One.
Mike
Comments
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That all looks tasty, but that outdoor area is gorgeous. I'd love that here.
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Nice Mike...Food and the outdoor living room/kitchen.
Larry -
It all looks great. Your guests are very lucky. That is one beautiful stack of bacon!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thanks, Man! We have been working on that since late 2009. We started with nothing but a slab...no roof, no nothing. I can't begin to tell you how much we have enjoyed this addition. I live out there. :laugh:
Mike -
Thanks, Buddy. How's the life of Riley treating you?
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Thanks, Faith. My wife was "Born to Hostess". I'm a very fortunate man.
Mike -
Excellent brunch
Those egg cups are going on the to do list
Thanks for the post
Shane -
Shane:
You won't be sorry. Do them raised direct at 350-375 until they reach your desired doneness.
Mike -
You're living entirely too good over there...
Spring "Coming To See You" Chicken
Spring Texas USA -
Naturally, you are correct, as usual. Looking forwaed to your visit.
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Mike, You're killing me! Food looks fantastic!! They are lucky friends!!
Are you coming to Salado?Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Will be there with bells on!
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Wow Mike! Wonderful looking food and fantastic outdoors space. I wish I had room for a room like that. I'd live out there too if I had that area.
-
You bringing your girls? How's about an Egg? Bringing one or two Eggs with you?
Spring "Just Trying To Get A Good Count" Chicken -
Wow, beautiful everything! Love that pig candy!
-
Bringing the girls and "Molly's Mini" so far.
-
Thanks, Ray. It was once just a slab of bare patio. My contractor worked wonders with the roof addition, then we designed the fireplace. It fell together just like I imagined.
Mike -
There was lots to love!
Mike -
GREAT....I love this life.
Larry -
Hope I get to join you someday!
-
Jan 1st and now this: Sharon is one hard working woman. You married way up my friend.
All looks so good....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
She's reading over my shoulder and says you're sweet. I'm sure she agrees with you.
LR -
The food looks sooooo good. But I'm really impressed with that outdoor space! Very nice!!
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Thank you my friend. Here it was just a little over a year ago and now. Talk about your Sow's Ear! :ohmy:
LR
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WOW! Great spread.Everything looks incredible.Beautiful setup too.
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Wonderful looking food and outdoor space. I wish Ohio had a more temperate climate. Thanks for the receipe also, won't have to search for it.
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fantastic. i am sorry to say that you must have my address incorrect, as the invitation has still not arrived.
that all looks perfect. i need to try the eggs ala Ann. and the pig candy too... my first try at that was a "meh". just ok. i improvised. next time will follow thirdeye's methoded egli avea del cul fatto trombetta -Dante -
You are correct. The invitation was returned with "Not at this address,...GET IT RIGHT NEXT TIME, Jerk!" scrawled on the envelope. I took it right off of the return address on the Christmas card you sent, so I don't know what went wrong. :silly:
Trust the guy with 3 eyes. It'll work!
LR -
Mike que delicia!!!!!!!! Gosh I'm sorry too I wasn't the friend from Monterrey but we will have time to recap in Salado. That fire place is absolutely fabulous
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