Eggs and Herbs- The Book of Herb Cookery

The first day of spring is a suitable day for some egg recipes. These all use herbs and are from The Book Of Herb Cookery by Irene Botsford Hoffman. This is a 1954 revised edition of the 1940 copyright.

Stuffed Eggs

6 hard-boiled eggs

Tarragon mayonnaise

1/2 teaspoon mustard

1 teaspoon minced chives

1 tablespoon minced tarragon

Salt

Pepper

Shredded cabbage

Cut the eggs in half lenghtwise, take out yolks, mash with a little mayonnaise, mustard, salt, pepper, chives and tarragon.Fill the egg halves with this mixture and serve on a flat dish with shredded cabbage which has been thoroughly mixed with tarragon mayonnaise thinned with cream. Pour a little of the mayonnaise over each stuffed egg and garnish with sprigs of fresh tarragon.

Egg Timbales

6 eggs

1 1/2 cups thin cream

A little pepper

1 teaspoon salt

1/2 teaspoon onion juice

1 tablespoon each, of finely minced chives, parsley, or chervil and thyme or summer savory

Beat the eggs well with the salt and pepper; add onion juice, cream and the herbs. Pour into buttered timbale molds or cups, place in a pan of hot water and bake in moderate oven until firm. Turn out on hot platter and pour the following sauce over them.

Tomato Cream Sauce

1 cup white sauce:

2 tablespoon butter

2 tablespoons flour

1 cup milk

1/2 teaspoon salt

pepper

2 cups canned tomatoes

1 onion, minced

3 sprigs basil

Herb bouquet (celery tops, bay leaf, sprig thyme)

Pinch soda

Cook the tomatoes, onion and herbs together for 5 minutes; rub through a strainer, add soda, and combine with the white sauce.

Eggs "In-A-Huddle"

1 zucchini squash

2 tablespoons butter

1 teaspoon minced chives

1 teaspoon minced parsley

1 tablespoon minced marjoram

6 eggs

1 teaspoon salt

1/4 teaspoon pepper

Paprika

6 tablespoon milk

Pimentos

Cut the zucchini into thin slices crosswise. The rind may be left on or else lightly scraped. Melt the butter in the frying pan, add the zucchini and herbs. Saute 8 minutes or until tender but do not burn. Beat the eggs very light, add salt, pepper and milk. Beat 2 minutes more. Pour this over the zucchini and draw the mixture from the outside toward the center of the frying pan until the eggs are set. If too moist, they may cook a few seconds longer. Sprinkle with paprika and garnish with a little cup-up pimento if liked, or the pimento may be added to the eggs and all cooked together.

Fried Peppers with Eggs- Farm Journal

This is another recipe from America's Best Vegetables Recipes. Sometimes I have too many green peppers that I have to do something with before they go bad. Usually I just end up chopping and freezing them. This would be a good use. Next time I have a surplus I will make this for a sandwich brunch. I think I will add some onion though. This blurb from the recipe- "Try this Italian special for a main dish or for a sandwich filling."

Fried Peppers With Eggs

4 large green peppers

3 tablespoons oil

1/2 teaspoons salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

4 eggs

1/4 teaspoon salt

1 tablespoon water

Wash peppers, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown.

Sprinkle with 1/2 teaspoon salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook.

Beat eggs, 1/4 teaspoon salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter. Makes 4 main dish servings, or enough for 6 sandwiches.