Taste The Awesomeness Of Egg Paninis, Breakfast Burritos and More

Chef Jeffrey Saad, “Next Food Network Star” runner-up and all-around egg expert, was in the Kenmore Live Studio last night to teach the assembled crowd all about eggs!

And while I definitely enjoyed learning about making perfect hard-cooked eggs and assembling a spectacular breakfast burrito panini, none of it could compare to the sheer awesomeness (yes, awesomeness) of bacon and cheddar deviled eggs.

The recipes are here, just in case you want to blow people’s minds with leftover Easter eggs in a week or so.

Perfect Hard-Cooked Eggs

Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. Remove from burner. Cover pan. Let eggs rest in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large eggs). Drain immediately and serve warm. Or cool completely under cold running water or in bowl of ice water, then refrigerate.

Perfect Poached Eggs
Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently. Break eggs, one at a time, into custard cup or saucer. Holding dish close to surface, slip egg into simmering water. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift eggs from water with slotted spoon. Drain in spoon or on paper towels. Trim any uneven edges, if desired. Sprinkle with salt and pepper (optional) and serve immediately.

Breakfast Burrito Panini

• 2 hard-cooked eggs
• 2 (8-inch) whole wheat or white flour tortillas
• ½ cup baby spinach leaves
• 1/3 cup black bean and corn salsa
• 1/4 cup (1 oz.) shredded Mexican cheese blend

Heat panini press according to manufacturer’s directions.* Place half of the eggs in center of each tortilla; top evenly with spinach, salsa and cheese. Fold sides of tortillas over filling; fold up bottom edge and roll up. Grill burritos in panini press on medium-high heat until tortillas are toasted and filling is heated through, about 3 minutes.
*No panini press? Burritos can be grilled in a skillet over medium heat, turning once, until tortillas are toasted and filling is heated through, 2 to 4 minutes.

Classic Egg Salad

• 6 hard-cooked eggs, sliced
• ¼ cup mayonnaise
• 2 tsp. fresh lemon juice
• 1 T. minced onion
• ¼ tsp. salt
• ¼ tsp. pepper
• ½ cup finely chopped celery
• Lettuce leaves

Reserve 4 center egg slices for garnish, if desired. Chop remaining eggs. Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate covered to blend flavors. Serve on lettuce leaves; garnish with reserved egg slices.

Bacon & Cheddar Deviled Eggs

• 14 hard-cooked eggs
• 1/2 cup mayonnaise
• ½ cup sour cream
• 1-1/2 tsp. Dijon mustard
• 1 tsp. fresh lemon juice
• ¼ tsp. pepper
• 1/3 cup crumbled cooked bacon
• ¼ cup (1 oz.) finely shredded sharp Cheddar cheese
• 2 T. chopped fresh chives or green onion tops

Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Mash yolks with fork; add mayonnaise, sour cream, mustard, lemon juice and pepper and mix well. Spoon 1 heaping tablespoon of yolk mixture into each reserved egg-white half. Refrigerate covered to blend flavors until ready to serve.

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