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Beet-Marbled Eggs with Feta #SundayFunday

Today the Sunday Funday group is writing about and sharing egg recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week Rebecca is hosting. She wrote: "Let's celebrate the Incredible Edible Egg. Make any type of dish - appetizer, soup, salad, entrée, sweet, savory, etc. Just make sure the egg is the star of the show!" Here's the line-up for the egg-y fun...

The Incredible Edible Egg
The quality of free-range eggs is amazing. I love having friends with hens. And I happily trade loaves of sourdough or other baked goodies for their fresh-laid treasures. Who knows if you can actually taste the difference...I think I can. And making deviled eggs is one of my favorite things to make. They are such an easy canvas to add different flavors and textures. I loved marbling eggs with tea, turmeric, or beets.

 Ingredients serves 6

  • 6 eggs
  • 2 organic beets, trimmed and halved lengthwise 
  • 3 ounces vinegar
  • 2 ounces feta cheese, crumbled
  • chives, chopped for garnish
  • organic pea shoots, for garnish
  • pickled beets, for garnish (my version here)
  • freshly ground salt
  • freshly ground pepper 


Procedure
Place the eggs, beets, and vinegar in a large saucepan. Pour in enough water to ensure that there is at least an inch of liquid over the eggs and beets.

Bring the water to a rolling boil. Let cook for 5 minutes. Remove from heat and let the eggs stand in the hot liquid for 15 - 20 minutes. Run the under cold waters so that they are cool enough to handle.

Tap the boiled eggs to make a series of cracks all over the eggshells. Try to keep the shells intact. But if some pieces happen to flake off, don't worry. Place the cracked eggs back in the pot with beets. Let cool completely, then transfer them to the refrigerator to steep overnight.

To serve, peel eggs and halve lengthwise. Top with crumbled feta cheese and chopped chives. Sprinkle with freshly ground salt and freshly ground pepper.

Plate with pickled beets and organic pea shoots. Serve immediately.

That's a wrap on our egg event. We'll be back next week as we share recipes for Lunar New Year. Stay tuned.

Comments

  1. Those are so pretty, Camilla! I love the addition of the salty feta. They'd be great atop a beet salad too.

    ReplyDelete
  2. These are just STUNNING!! I love all of these ingredients you put together.

    ReplyDelete
  3. Wow these beet marbled eggs look so pretty. Perfect starter dish to serve at a party.

    ReplyDelete
  4. Yum!! The pea shoots are a nice touch!

    ReplyDelete

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