I decided to experiment with three egg recipes yesterday because I was just in the mood for eggs. The first recipe I made was for Beet Pickled Eggs from my new cookbook Sunday Suppers by Karen Mordechai.  The cookbook was a Christmas gift from my daughter Rebecca and I love it!   The second recipe is from the same cookbook...a Rice, Zucchini, and Feta Frittata, and the third is Baked Eggs with Pepper and Fennel.  Keep scrolling for the recipes!  You might have a hard time deciding which one to make first!

For the Beet Pickled Eggs, the eggs are boiled and then put into a brine made with beets, white distilled vinegar and onions.  I soaked mine overnight and they are so beautiful.  These eggs would brighten up avocado toast, and would make show stopping deviled eggs.

I decided to make the frittata because I had leftover rice in the refrigerator that I wanted to use.  The texture of the rice is a great addition to the recipe and the combination of the zucchini and mint is fabulous.  This would make a great brunch dish and is perfect for a quick weeknight dinner.

recipe

I love fennel...especially sauteed with butter and olive oil!   Sauteing fennel brings out the sweetness and combining it with red peppers and onions makes it taste heavenly.  The pepper and fennel mixture is placed into a ramekin with proscuitto and arugula, topped with an egg and baked!  This recipe makes a beautiful presentation!

These baked eggs would be the most perfect brunch dish!

I love all three of these recipes and can't wait to make avocado toast with the pickled eggs, but that's another blog post!

If you love these recipes and want more, be sure to sign up for one or more of my cooking classes!  Just click the shop button at the top of the page and you'll be able to see the full schedule of classes!  Have a great day everyone and follow me on Instagram @crazyblondelifeblog!