Six awesome egg recipes from Pete and Gerry's Organic

Did you know that the average American eats 279 eggs per year? It's true. So why not make sure yours are among the best around? We love Pete and Gerry’s Organic Eggs and if you haven’t tried them yet, now’s the perfect time. Here are six tasty recipes from Pete and Gerry's Organic that can't be beat.

Polenta Bowl with Poached Egg and Dressed Herbs (above, by Lily Bubble Tea)

Ingredients

FOR THE SALAD DRESSING:

• 4 teaspoons lemon juice
• 1/2 teaspoon honey
• 1/8 teaspoon Dijon mustard
• A pinch of salt
• 4 teaspoons extra virgin olive oil

FOR THE POLENTA:

• 2 1/4 cups water
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 cup medium or coarse cornmeal
• 2 tablespoons crème fraîche
• 2 tablespoons unsalted butter
• 1/4 cup freshly grated Pecorino Romano cheese

FOR THE POLENTA BOWLS:

• 4 Pete and Gerry's Organic Eggs
• 1 tablespoon white vinegar
• Shaved Pecorino Romano cheese, to taste
• Freshly ground black pepper, to taste
• 1 cup cress leaves or soft baby greens (such as mache, sorrel, spinach)
• 1 cup soft herbs (such as parsley, mint, shiso, basil)
• Chive blossoms (optional, for garnish)
• Pea tendrils (optional, for garnish)
• Nasturtium leaves (optional, for garnish)

Directions

TO MAKE THE SALAD DRESSING:

1. Combine the lemon juice, honey, Dijon mustard, and salt in a bowl and whisk thoroughly to combine. Slowly drizzle in the olive oil while whisking vigorously. Set aside.

TO MAKE THE POLENTA:

1. Bring the water to a boil in a stainless steel pot and stir in the 1/2 teaspoon of kosher salt. Whisk in the cornmeal. Continue whisking until the cornmeal starts to become incorporated with the liquid and there no longer appears to be a seperate layer of water on top, about 3–5 minutes.
2. Reduce the heat to low, cover, and cook for 25–30 minutes, whisking occasionally.
3. While the polenta cooks, poach the eggs following the instructions below.
4. Once the polenta is thick, smooth, and no longer gritty, add the butter and crème fraîche. Shut off the heat, add the Romano cheese, and whisk thoroughly to melt and combine. Salt to taste. Plate and serve immediately

TO POACH THE EGGS:

1. Bring a large saucepan full of water to a boil. Crack each egg into a ramekin.
2. Reduce the heat to a simmer and add the vinegar.
3. Slowly slide each egg into the water (creating a whirlpool in the water first, if desired). Poach each egg for 3 minutes for completely runny yolks, remove with a slotted spoon, and let drain on a paper towel.

TO ASSEMBLE THE BOWLS:

1. Divide the polenta between two wide, shallow bowls. Add 2 poached eggs on top of each bed of polenta.
2. Toss the greens, herbs, and other salad garnishes (if using) together with the dressing and divide between the bowls. Finish each bowl with some freshly ground black pepper and shavings of Romano cheese.

Asparagus and Morel Salad with Black Truffle Vinaigrette (above, by Great Performances)

Ingredients

FOR THE VINAIGRETTE

• 2 cups port wine
• 1 teaspoon unsalted butter
• 1/4 cup canned or fresh black truffles, sliced
• 2 tablespoons shallots, chopped
• 2 tablespoons white wine vinegar
• 4 tablespoons white truffle oil
• 3/4 cup olive oil
• Salt and freshly ground black pepper to taste

FOR THE SALAD

• 6 ounces fresh or dried and reconstituted morel mushrooms
• 30 stalks green asparagus, bottoms peeled
• 1 tablespoon olive oil
• 4 Pete and Gerry's Organic Eggs, hard-boiled and halved
• 3 tablespoons fresh chives, chopped
• Baby greens

TO MAKE THE VINAIGRETTE:

1. In a small saucepan over medium heat, bring wine to a simmer and let cook until reduced to 1/4 cup.
2. While wine reduces, melt butter in a small skillet over medium-low heat. Add black truffle slices and shallots, and sauté for 1 minute. Remove from heat and set aside.
3. Once wine has reduced, add it to a small mixing bowl along with the remaining vinaigrette ingredients, including the sautéed truffles and shallots. Gently whisk to combine, then taste for seasoning and adjust with salt and pepper if desired.

TO MAKE THE SALAD:

1. Bring a large pot of water to a boil. Add peeled asparagus stalks and let cook for 1-2 minutes, or until just slightly tender. Strain immediately and place in an ice bath or in a colander under cold running water. Once stalks are cool, slice on a bias and set aside.
2. In a large sauté pan, heat 1 tablespoon olive oil on medium-high. Add morels and asparagus and cook until heated through, about 1 minute. Remove pan from heat, add 1/4 cup of the vinaigrette, and season with salt and pepper to taste.
3. In mixing bowl, lightly dress baby greens with remaining vinaigrette and toss to coat.
4. Divide dressed greens among four plates, then top each with asparagus and morel mixture and sliced eggs. Garnish with chives and serve. Alternatively, divide salad among four containers and store in the refrigerator for up to 3 days.

Eggs In Zoodle Nests (above, by Keri Glassman of Nutritious Life)

Ingredients

• 1 teaspoon olive oil
• 1 zucchini, spiralized
• 1 Pete and Gerry’s Organic Egg
• 1/3 avocado, sliced
• Red pepper flakes to taste
• Salt and freshly ground black pepper to taste

Directions

1. Preheat oven to 375F. In an oven-safe skillet over medium heat, add olive oil and zucchini. Sauté for 1-2 minutes, or until zucchini noodles are tender.
2. Arrange zucchini noodles into a nest in the skillet, then carefully crack an egg into the center. Sprinkle with salt and pepper and bake in the oven for 3-5 minutes, or until the white is cooked through and the yolk is cooked to your liking.
3. Remove skillet from the oven and transfer zoodle nest to a plate. Arrange sliced avocado on top, sprinkle with red pepper flakes, and serve immediately.

Huevos Rancheros (above, by The Delicious Life)

Ingredients

• 2 tablespoons grapeseed or other neutral-flavored cooking oil
• 1/2 cup chopped onion
• 2 cloves garlic, chopped
• 2 large tomatoes, chopped, plus any juices on cutting board
• 1/4 teaspoon salt
• 4 6-inch tortillas
• 1 cup black beans, lightly mashed with a fork
• 4 large Pete and Gerry’s Organic Eggs, sunny side up
• 1 avocado, thinly sliced
• 1/4 cup queso fresco
• Optional garnishes: fresh or pickled jalapeños, fresh chopped cilantro, pickled onions

Directions

MAKE THE SALSA:

1. Heat grapeseed oil in pan with high sides over medium heat. Add onions and cook until onions are soft.
2. Add garlic and cook until fragrant, about 3 minutes.
3. Add chopped tomatoes, along with any juice from the cutting board.
4. Stir, bring to a boil, then lower heat and simmer until tomatoes are soft, about 20 minutes. Season with salt.

ASSEMBLE THE HUEVOS RANCHEROS:

1. Toast tortillas until crisp and browned in a toaster or toaster oven on high (if you don’t have a toaster/toaster oven, you can “toast” tortillas in a hot cast iron skillet or other frying pan over high heat).
2. Place 2 tortillas per serving on serving plates.
3. Spread black beans over tortillas. Spoon cooked salsa over black beans.
4. Slip sunny side up eggs over salsa, then top eggs with avocado slices, queso fresco, and garnishes. Serve with additional salsa and optional garnishes on the side.

Avocado Toast With Jammy Eggs (above, by Sammy Moniz)

Ingredients

• Two slices of bread, toasted
• Half an avocado
• Pinch of flaky sea salt
• Pinch of red pepper flakes
• 2 Pete and Gerry's Organic Eggs, cooked until yolks are jammy, quartered

Directions

1. Use a fork to mash half of the avocado half onto each slice of toasted bread.
2. Sprinkle the avocado with flaky sea salt and red pepper flakes to taste.
3. Top each slice of toast with one quartered soft-boiled egg.
4. Add an additional sprinkle of flaky salt to the eggs and enjoy!

Shaved Asparagus Salad with Soft Boiled Eggs (above, by Reclaiming Yesterday)

Ingredients

FOR THE DRESSING:

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Pepper to taste

FOR THE SALAD:

• 1 bunch of asparagus (thicker stalks are best)
• 2-3 radishes
• 1-2 carrots
• 1/2 cup frozen peas, thawed
• Handful of sprouts
• 4 Pete and Gerry’s Organic Eggs
• 1 1/2 cups red potatoes, cubed
• Ricotta or dairy-free cheese, optional

Directions

TO MAKE THE DRESSING:

1. Whisk all dressing ingredients together until well incorporated. Reserve.

TO MAKE THE SALAD:

1. Boil the eggs for 6-8 minutes. Remove and transfer to an ice bath for 5-6 minutes. Reserve. (You can also soft boil your eggs using an Instant Pot!)
2. Add the cubed potatoes to a pot and cover with water. Add a generous pinch or two of salt and bring the water to a boil. Reduce heat slightly and boil uncovered until potatoes are tender, 5-10 minutes. Remove from heat, drain, and reserve.
3. Wash the asparagus and shave into ribbons using a vegetable peeler. The easiest way to do this is to hold a wide-handled wooden spoon and grip the asparagus from the bottom 2 inches. Moving away from you, peel the asparagus into ribbons. The bottom 2 inches that you hold will be discarded.
4. Peel the carrots into ribbons and finely slice the radish using a knife or mandolin.
5. Add the asparagus ribbons, carrot ribbons, sliced radish, peas, and potatoes to a serving dish and toss with the dressing. Add sliced boiled eggs, sprouts, and optional ricotta or dairy free cheese.
6. Serve with black pepper and lemon zest, if desired.