Mediterranean EggPop

Mediterranean EggPops

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 1/2 cup yogurt
  • 1 tbsp. lemon juice
  • 1 tsp. finely chopped garlic
  • 1/2 cup cucumber, peeled and diced
  • 2 tbsp. chopped fresh mint
  • Salt and pepper to taste
  • 1 cup toasted chopped pecans
  • 2 tbsp. shawarma seasoning
  • 12 large eggs, hard boiled, peeled
  • 12 lollipop sticks
  • 12 pieces cucumber, peeled and sliced
  • Additional mint leaves for garnish

Directions

  1. For tzatziki sauce, combine yogurt, lemon juice, garlic, diced cucumber and chopped mint. Season with salt and pepper and blend well.
  2. Mix together pecans and shawarma seasoning in a bowl, set aside for coating eggs.
  3. To assemble, skewer eggs and coat with nut mixture. Top with dab of tzatziki sauce, mint leaf and cucumber slice. Serve with extra tzatziki sauce.

Parmesan EggPop

Parmesan EggPops

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 4 eggs, beaten
  • 2 cups bread crumbs
  • 1 tbsp. chopped fresh thyme
  • 1 tbsp. chopped fresh rosemary
  • ½ tsp ground fennel seed
  • 12 hard boiled-eggs, peeled
  • 2 tbsp. olive oil
  • 3 garlic cloves, chopped
  • ½ cup onion, small dice
  • 12 basil leaves
  • 2 cups canned tomatoes
  • Salt and pepper to taste
  • 1 qt. canola oil (for frying)
  • 12 lollipop sticks
  • ¼ cup grated Parmesan, cheese

Directions

  1. Set up breading station by filling three separate bowls—the first with the flour, next the eggs, beaten, and finally, the bread crumbs.
  2. Add thyme, rosemary and fennel seed to the bread crumbs. Stir to combine.
  3. Roll hard boiled-eggs in flour, then beaten eggs, then bread crumbs, set aside.
  4. For the sauce, cook onion and garlic in olive oil until soft, about 5 minutes, then add tomatoes and cook for 30 minutes on low heat.
  5. After 30 minutes, add basil, salt and pepper. Process in blender until smooth. Set aside.
  6. Deep fry breaded eggs until crisp. Drain on paper towel and season with salt and pepper.
  7. To assemble, skewer egg and serve with sprinkle of Parmesan and side of tomato basil sauce.

Asian EggPop

Asian EggPops

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 1 qt. canola oil (for frying)
  • 1/2 cup soy sauce
  • 1 tbsp. finely grated ginger
  • 1 tsp. orange zest
  • 1 tsp. lemon juice
  • 1 cup all-purpose flour
  • 1 1/2 cups ice-cold soda water
  • 12 large hard-boiled eggs, peeled
  • 12 lollipop sticks

Directions

  1. Fill large Dutch oven or fryer with oil and preheat to 350° F.
  2. In small bowl, stir together soy sauce, ginger, orange zest and lemon juice together, set aside.
  3. In medium bowl, stir together soda water with flour until combined. Do not over mix batter, small lumps are expected.
  4. To assemble, skewer eggs, dip in batter and fry until light brown and crisp. Drain on paper towels. Serve with soy dipping sauce.

Chicken and Waffle EggPop

Chicken N’ Waffle EggPops

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 12 large eggs, hard-boiled, peeled
  • 12 lollipop sticks
  • 2 oz. (1/2 cup) waffle, toasted and dried
  • 2 oz. (1/2 cup) chicken skins, crisp
  • 12 mini waffles, toasted
  • 8 oz. (1 cup) chile-maple aioli
  • Salt and pepper, to taste
  • Maple syrup for plating

Directions

  1. For the chicken skin, take chicken skins and lay flat on parchment paper and bake in the oven at 300° F until dry and crisp. Set aside a few pieces of crisp skin for plate garnish.
  2. Toast and dry premade waffle.
  3. Combine chicken skin, waffle, salt and pepper and crush until they resemble breadcrumbs. Coat each egg with this mixture.
  4. To assemble, skewer egg and place atop waffle. Serve with pieces of crisp skin, maple syrup drizzle and chile-maple aioli (recipe follows).

Chile-maple aioli

  • 6 oz. (3/4 cup) mayonnaise
  • 1/2 tsp. red pepper flakes
  • 2 oz. (1/4 cup) maple syrup

Directions

  1. Combine all ingredients and mix well.

Green Goddess EggPop

Green Goddess EggPops

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 12 servings

Ingredients

  • 12 large eggs, hard-boiled, peeled
  • 12 lollipop sticks

Green Goddess Dip

  • 4 anchovies
  • 4 oz. (1/2 cup) mayonnaise
  • 2 oz. (1/4 cup) sour cream
  • 2 tbsp. chopped fresh parsley
  • 1 tbsp. chopped fresh tarragon
  • 2 tbsp. chopped fresh chives
  • 1 tbsp. lemon juice
  • 2 tsp. minced garlic
  • Salt and pepper, to taste

Directions

  1. Add all ingredients to blender container and process until smooth. Set aside.

Crouton coating

  • 1 cup toasted cubed French bread
  • 1 cup grated Parmesan cheese
  • 2 tsp. dried oregano
  • Salt and pepper, to taste

Directions

  1. Add all ingredients in food processor container and process until they resemble fine bread crumbs.

Assembly

  1. Skewer egg and roll in crouton coating, serve with green goddess dip and sprig of fresh tarragon, if desired.

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