18 04, 2017


By | 2017-04-18T18:12:08+00:00 April 18th, 2017|Recipes|0 Comments

1 dozen hard boiled Oakdell Omega 3 Brown Eggs, peeled and halved
1/4 cup Greek yogurt or sour cream
2 ripe avocados, peeled and pit removed
1 Tbsp fresh lime juice
1 tsp kosher salt
1/2 tsp pepper
1/4 cup minced cilantro
2 tomatillos, husked , rinsed and cut in half

1. Cut eggs in half lengthwise; carefully remove yolks. Place yolks in a mixing bowl. Place whites on a serving platter and set aside.
2. Add yogurt, avocados, lime juice, salt, pepper, cilantro and tomtaillos into the mixing bowl with the yolks. Using an immersion blender, blend until smooth. (If you don’t have an immersion blender, place all ingredients into a regular blender and blend until smooth).
3. Spoon the avocado-egg mixture into the cavities of the egg whites.
4. Serve as an appetizer!

12 04, 2017

Bacon and Cheddar Deviled Eggs

By | 2017-04-18T18:22:51+00:00 April 12th, 2017|Recipes|0 Comments

14 Oakdell Omega-3 Brown Eggs (hard boiled and cooled)
½ cup mayonnaise
½ cup sour cream
1½ tsp. Dijon mustard
1 tsp fresh lemon juice
¼ tsp pepper
⅓ cup crumbled cooked bacon
¼ cup finely shredded sharp Cheddar cheese (1 oz.)
2 Tbsp. 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; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
• Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half.
• Refrigerate, covered, to blend flavors.

*Recipe courtesy of

14 02, 2017

Chocolate Souffle with Creme Anglaise Sauce

By | 2017-02-14T16:42:30+00:00 February 14th, 2017|Recipes|0 Comments

Revised from Original Recipe by Tyler Florence

• 2 tablespoons unsalted butter for greasing
• 1/4 cup sugar, plus more for dusting
• 1 1/2 cups whole milk
• 1 vanilla bean, split and scraped
• 6 large eggs, separated
• 1/4 cup all-purpose flour
• 8 ounces semisweet chocolate, chopped
• 2 tablespoons hazelnut flavored liqueur (recommended: Frangelico) or substitute liqueur with 1 tablespoon of almond extract
• Pinch salt
• 1 recipe Creme Anglaise, recipe follows
• Confectioners’ sugar, for dusting

Preheat the oven to 375 degrees F and remove the top oven rack. Prepare 6 (8-ounce) ramekins with straight sides (or a 2-quart soufflé dish) by greasing with butter and coating with granulated sugar, pour out any excess. The butter and sugar will keep the soufflés from sticking to the sides, which will allow them to rise evenly. The sugar will also give the soufflé a crunchy crust, which is a great contrast to the soft interior.
To make the pastry cream base for the soufflé: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat and discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored. Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.) Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
Slowly melt the chocolate with the Frangelico (or almond extract) in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest. Spoon the batter into the prepared ramekins, 2/3 of the way full, and shake them gently to smooth out the top. Place the ramekins on a cookie sheet and bake on the middle rack for about 20 minutes. The soufflé is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake. To serve, have each guest crack open the top of the soufflé with a spoon and pour in the Crème Anglaise. Dust the top with confectioners’ sugar.

Creme Anglaise:
1 cup heavy cream
1 vanilla bean, split and scraped
4 large egg yolks
1/2 cup sugar
1 cup brewed espresso coffee or simply replace expresso with an additional 1 cup of heavy cream
2 tablespoons instant espresso powder (optional)
Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat. Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil. Remove from heat. Discard the vanilla bean. The vanilla bean can be rinsed and dried and kept for another use.
In a large bowl, whisk together the egg yolks, sugar, coffee (replace coffee with additional cream, if desired), and espresso powder (optional), until well blended. Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.) Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes. Serve immediately with Chocolate Soufflé. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)

17 01, 2017

Breakfast Tacos

By | 2017-01-17T15:28:18+00:00 January 17th, 2017|Recipes|0 Comments



• 4 Oakdell Omega-3 Brown Eggs
• Non-stick cooking spray
• Salt and pepper
• 4 small corn or flour tortillas
• 1 avocado, thinly sliced
• ¼ cup sliced cherry or grape tomatoes
• 1 green onion, thinly sliced
• ¼ cup chopped fresh cilantro
• 1 lime, cut in half
• ¼ cup crumbled queso fresco cheese
• ¼ cup of salsa for topping


1. Heat a large skillet over medium-low heat and spray with non-stick cooking spray.
2. Lightly beat the eggs together in a bowl and then pour in the skillet. Add salt and pepper to the eggs, as desired. Stir and toss until the eggs are cooked through.
3. Heat the tortillas in a skillet, microwave or in the oven.
4. To assemble the tacos, add the sliced avocado on the bottom. Then top with eggs, tomatoes, green onion, cilantro, queso fresco and squeeze plenty of lime juice on the top of each one. Top with salsa, if desired. All the ingredients should be split into four as you are assembling the tacos.

11 01, 2017

Egg, Tomato and Spinach Flatbreads

By | 2017-01-11T19:57:57+00:00 January 11th, 2017|Recipes|0 Comments




8 Oakdell Omega-3 brown eggs
2 T. finely shredded Parmesan cheese
4 individual round flatbreads (if you can’t find round, just cut the flatbread to the desired size and shape)
2 tsp. olive oil
1 cup grape or cherry tomato halves
½ cup thinly sliced spinach
¾ cup shredded Italian cheese blend or mozzarella
Season with salt and pepper and crushed red pepper, if desired

Makes 4 servings


1. Heat oven to 450 degrees.
2. Coat a large skillet with cooking spray and heat over medium heat.
3. Beat eggs and Parmesan cheese in a medium bowl until blended. Pour eggs into skillet. As the eggs begin to set, use a spatula to lift and fold the eggs. Remove from heat as soon as the eggs are cooked through.
4. Place flatbreads on baking sheets. Lightly brush the top of each flatbread with olive oil.
5. Top each flatbread with eggs, tomatoes and spinach, dividing evenly. Season with salt and pepper. Sprinkle the Italian cheese blend or mozzarella over the top.
6. Bake in the 450 degree oven until cheese is melted, about 5 minutes.
7. Cut each flatbread into pieces and serve immediately.

15 11, 2016

Cream Pie – Coconut or Banana

By | 2016-11-15T17:18:31+00:00 November 15th, 2016|Uncategorized|0 Comments



• 3 Oakdell egg yolks, slightly beaten
• ¼ cup cornstarch
• 2/3 cup sugar
• ¼ teaspoon salt
• 2 cups milk
• 2 tablespoons butter
• ½ teaspoon vanilla
• Bananas or ½ cup shredded coconut
• Premade pie crust (if raw, cook according to package directions)
• Whipped cream

1. In a saucepan over medium heat, whisk together the cornstarch, sugar and salt.
2. Slowly add in the milk and the Oakdell egg yolks. Mix well.
3. Cook stirring constantly until the texture is thick (like mayonnaise) and then remove from heat.
4. Stir in the butter and vanilla and cool completely.
5. Stir in the coconut and pour into a baked pie crust. If using for a banana cream pie, slice the bananas and arrange them on the bottom of a baked pie crust and then pour the filling into the crust.
6. Serve the pie with whipped cream.

14 11, 2016

French Silk Pie

By | 2016-11-15T17:06:14+00:00 November 14th, 2016|Recipes|0 Comments



1 cup sugar
¼ teaspoon cream of tartar
6 Oakdell Omega-3 brown eggs
1 tablespoon water
4 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1½ teaspoon vanilla
½ cup butter, room temperature
1 9-inch (premade & baked) crust, either graham cracker or regular (follow package directions to bake, if needed)
Whipped cream

1. Mix sugar and cream of tartar in medium heavy saucepan. Add Oakdell eggs and water and beat until well blended.
2. Add chocolate. Cook over low heat, stirring constantly, until chocolate is melted and temperature reaches 160 F. Do not allow to boil. Remove from heat immediately.
3. Cool quickly: Set pan in larger pan of ice water. Stir vigorously until temperature of mixture falls to between 80 F and 90 F. Remove pan from ice water and stir in vanilla.
4. Beat butter in mixer bowl on medium speed until light and fluffy, 3 to 4 minutes. Add cooled egg mixture and beat on high speed 4 to 5 minutes.
5. Pour into pie shell. Refrigerate, loosely covered, at least 6 hours before serving.
6. Serve with whipped cream and shaved chocolate, if desired.

29 08, 2016

Eggs In A Blanket

By | 2016-08-29T16:10:11+00:00 August 29th, 2016|Recipes|0 Comments




4 Oakdell Omega-3 brown eggs
¼ cup milk
½ tsp salt
¼ tsp pepper
1⁄3 cup shredded cheddar cheese
¼ cup bacon bits
1 (8 ounce) can refrigerated crescent-style dinner rolls
Dry parsley for garnish

1. Beat eggs, milk, cheese, bacon bits, and salt and pepper in a medium bowl until blended.
2. Heat nonstick skillet over medium heat. Pour in egg mixture.
3. Occasionally stir/turn over the scrambled eggs until fully cooked. Then remove from heat.
4. Heat oven to 375 degrees. Unroll dough and separate into eight triangles. Cut each triangle in half diagonally to make 16 triangles.
5. Place rounded spoonful of scrambled egg mixture on the center of each triangle. Bring corners to the center over filling, overlapping the ends. Press gently to seal. Sprinkle the top of each with dried parsley for garnish.
6. Bake on a baking sheet for 10 to 14 minutes or until golden brown. Immediately remove from baking sheet and serve.

Note: These Eggs in a Blanket can also be made ahead and stored in the freezer or refrigerator.

29 08, 2016

Back-to-School Breakfast Egg Muffins

By | 2016-08-29T15:33:59+00:00 August 29th, 2016|Recipes|0 Comments

• 1 dozen Oakdell Omega 3 Eggs
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon onion powder
• ¼ teaspoon garlic salt
• 10 small slices of deli ham, cut into small pieces
• 2 cups shredded cheddar cheese
• 1 cup fresh spinach, cut into small pieces
• Nonstick cooking spray

1. Preheat oven to 350 degrees.
2. Crack eggs into a liquid measuring cup. Whisk together eggs, salt, onion power, pepper and garlic salt.
3. Spray 12 cup muffin tin with nonstick cooking spray.
4. Divide the spinach, ham and cheese equally into the bottom of each muffin cup.
5. Carefully pour eggs over the top until muffin cups are almost full. Leave about ¼-inch of space at the top.
6. Bake for 20 to 25 minutes or until a knife inserted in the center comes out clean.
7. The back-to-school breakfast egg muffins will sink after a few minutes out of the oven.

28 03, 2016

Deviled Eggs – Dill Filling

By | 2016-03-29T18:43:17+00:00 March 28th, 2016|Recipes|0 Comments


  • 1 dozen Oakdell hard-boiled eggs
  • 4 tablespoons mayonnaise (or use greek yogurt as a substitute)
  • 2-1/2 teaspoons cider vinegar
  • 1 1/2 teaspoon dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash pepper
  • 12 fresh chopped dill sprigs


  1. Peel your hard-boiled Oakdell eggs and cut in half lengthwise.
  2. Slip out yolks and smash them with a fork in a large mixing bowl. Put the halved hard-boiled eggs on a platter.
  3. Add ½ of the dill sprigs, mayonnaise, vinegar, mustard, Worcestershire sauce, salt and pepper to the bowl of smashed egg yolks. Mix well.
  4. Transfer the yolk mixture to a mixing bag which has been fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Then fill the egg whites with the yolk mixture.
  5. Garnish with leftover dill.