“Chickens go in, pies come out.” – Mrs. Tweedy

Note: NO chickens were harmed in the making of these dishes.

Perfect Hard-Cooked Eggs

Eggs, 1 to 2 weeks old, bring to room temperature

  • Fill a pot with enough cold water to cover eggs by one inch, and add a splash of vinegar.
  • Bring to a rolling boil; gently add eggs; boil for 12 minutes.
  • Pour off hot water and fill with ice-cold water; let cool until easy to handle; peel and enjoy!
  • Hint: if you’ll be using these for deviled eggs, secure the egg carton closed with a rubber band and lay on its side for at least 12 hours- this centers the yolk!


Heavenly Deviled Eggs

One dozen hard-cooked eggs
Mayonnaise, as desired
1 heaping tsp. stone ground Dijon mustard
salt & pepper to taste

  • Carefully split cooled, peeled eggs in half lengthwise; put yolks in a bowl; place whites on a decorative platter.
  • Using a pastry cutter or fork, mash the yolks well. Add enough mayonnaise to reach desired consistency. Add mustard, salt, and pepper.
  • Using a small spoon, or pastry bag fitted with a decorative star tip, fill white halves with yolk mixture. Sprinkle with paprika. Serve cold.


Breakfast Soufflé

1/2 to 1 lb. sausage, browned & drained (or cubed ham or crumbled bacon)
6 slices of bread, cubed
1 c. grated cheddar cheese
6 eggs, beaten
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1 tsp. thyme
2 c. milk
3 Tbsp. butter, melted

  • Combine sausage, bread, and cheese in a greased 8-in square baking dish.
  • Whisk together the eggs, salt, pepper, mustard, thyme, and milk. Pour over mixture in dish. Pour butter over the top.
  • Cover and refrigerate overnight.
  • Bake at 350F for 45 minutes.


Fried-Egg Sandwich

1-2 large eggs
bread of your choice

  • In a small skillet over medium-high heat, melt the butter. Add the egg, break the yolk, and fry till done.
  • Meanwhile, toast your bread. Let cool. Spread with mayo.
  • Lightly salt & pepper the egg, and place on bread.
  • Enjoy!

Some people prefer scrambling the egg or using butter on the bread instead of mayo. It’s up to you!


Versatile Quiche

2 c. all-purpose flour
1/4 tsp. salt
1 c. unsalted butter, cut into 1″ cubes
2-3 Tbs. cold water

  • Heat oven to 350 degrees F. Combine dry ingredients. Cut in butter until crumbly. Add water to form a dough. Press into a 10-12 inch quiche pan with removable bottom (or pie plate). Prick the bottom with a fork. Bake for 12 minutes. Remove from oven; set aside to cool.

4 eggs
1 c. milk
1/4 c. half & half
1 c. grated Gruyere or Swiss cheese

  • Whisk eggs, milk, and half & half together. Add salt and pepper to taste. Spread cheese on the bottom of the cooled crust; top with optional ingredients. Pour egg mixture over top. Make 30 minutes or until it appears set. Cool 10 minutes; serve.


  1. Mushrooms, caramelized onions, cooked Italian sausage
  2. Cooked asparagus, cooked ham, chopped scallions
  3. Diced, cooked potato, chives, crumbled bacon
  4. Cooked zucchini, diced onion, diced tomato
  5. Etc., etc., etc.!


Eggs in Bacon Rings

6 long slices of cooked bacon
6 eggs
salt & pepper
garnish of parsley

  • Curl slices of bacon around the inside of muffin cups or small ramekins.
  • Break an egg inside each bacon ring, and season with salt and pepper.
  • Bake in 350F oven until set, but not hard.
  • Remove carefully from the dish so that the egg will remain fastened to the bacon.
  • Arrange on a platter and garnish with parsley.

From ‘New Delineator Recipes’, 1930


Eggs Poached in Pasta Sauce

eggs (1-2 per person)
your favorite tomato-based pasta sauce
toasted bread slices (1 per egg used)

  • Heat the pasta sauce in a large skillet.
  • Break eggs directly into sauce.
  • Cover and let cook, about 5 minutes.
  • Serve over toasted, buttered bread.