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Confetti Eggs Add Color to Your Fiesta

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Prepare a confetti of minced peppers and celery.

Fill ramekins with the confetti mix.

During Fiesta, many of us love to crack cascarones over friends’ heads, showering them with a colorful spray of confetti.

That was the inspiration for this easy egg dish, which you can serve at a brunch or at a buffet.

You can play around with the ingredients to get the flavor and the color combination you want, including a serrano or a green bell pepper for a dark green. You could add finely chopped olives or any other flavor you choose.

You could also add your choice of items such as crab meat, shrimp, cubes of ham, avocado or a variety of cheeses.

Confetti Eggs

Olive oil, butter or cooking spray
6 thin-cut slices salami
3-4 tablespoons butter
1/2 red onion, minced
1/2 red bell pepper, minced
1/2 orange bell pepper, minced
1/2 yellow bell pepper, minced
1 serrano,minced, or 1/2 green bell pepper, minced
Minced or thinly sliced celery
9-12 eggs, to taste
Salt, to taste
Freshly ground black pepper, to taste
Shredded cheese, such as cheddar or colby-Jack

Cook until the eggs reach your desired level of doneness.

Preheat oven to 350 degrees.

Coat 6 ramekins with a touch of olive oil or butter, or spray with cooking spray. Place on a cooking tray.

Place a slice of salami at the bottom of each.

Melt butterĀ  with your choice of onion, peppers and celery in a pan. Cook until the ingredients begin to turn soft. Dish as much of the mixture as you want into each ramekin, and reserve a little to garnish the servings after they’ve cooked.

Whisk the eggs until fluffy. Use as many as you’d like, from 1 1/2 to 2 per person. Add salt and pepper to taste. Add any herbs you may want, such as dill or herbes de Provence. Divide the egg mixture into the ramekins.

Sprinkle the top with shredded cheese.

Place in the oven. The cooking times on the dish will vary according to how well done you want the eggs, the size of the ramekin you use and how many eggs you use, but if you use 2 eggs per person, the cooking time will take about 15 to 20 minutes. Remove from the oven. Sprinkle a little extra vegetable confetti on top, if desired, and serve immediately or on a brunch table.

The eggs will puff up when hot. They will deflate somewhat with time.

Makes 6 servings.

From John Griffin

 

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