Stuffed Eggs With Goat Cheese And Dill Food

GOAT CHEESE WITH FRESH DILL

Steps:

• Place the packages of goat cheese into the freezer to slightly harden, about 15 minutes.
• Finely chop the dill and spread it out a bit on the cutting board to let it dry for a few minutes.
• Remove the goat cheese from the packaging. Gently roll it over the fresh dill, coating it almost completely. It should look lovely and "mossy."
• Carefully wrap the roll snugly in plastic wrap and chill until it's time to serve. Serve with crackers.

SLOW-COOKED SCRAMBLED EGGS WITH GOAT CHEESE

Steps:

• Heat a charcoal grill with coals. Spread them out in one dense layer.
• Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.

STUFFED EGGS WITH GOAT CHEESE AND DILL

Steps:

• Halve eggs lengthwise and carefully remove yolks. Purée yolks, goat cheese, milk, mustard, pepper, and salt in a food processor until smooth. Add dill and pulse until finely chopped.
• Spoon (or pipe using a pastry bag) goat cheese mixture into egg whites.

TOMATOES STUFFED WITH SCRAMBLED EGGS AND SMOKED SALMON

Steps:

• Preheat broiler. Slice the top off of each tomato. Hollow out each tomato, leaving a firm shell; reserve. (Discard the caps and pulp or reserve for another purpose).
• Whisk the liquid eggs with the dill, onion, salt and pepper until well combined. Melt the margarine in a large, non-stick skillet and set over MEDIUM HEAT. Pour the egg mixture into the skillet. Cook, without stirring, for 1 minute. Cook, stirring frequently, for 2-3 minutes or until eggs are fluffy and almost set; remove from heat. Gently stir in the salmon and capers.
• Scoop an equal portion of the egg mixture evenly into each hollowed tomato; place on a rimmed baking sheet. Sprinkle each tomato evenly with goat cheese. Broil for 2 to 3 minutes or until cheese is browned. Garnish with additional smoked salmon and dill (if using).

SMOKED SALMON, CREAM CHEESE, AND DILL STUFFED EGGS

Steps:

• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. In a small food processor blend yolks, salmon, cream cheese, sour cream, lemon juice, and salt and pepper to taste until smooth. Add minced dill and process until mixture is just combined. Transfer filling to a pastry bag fitted with a large leaf or other decorative tip.
• Just before serving, pipe filling into whites, mounding it, and garnish eggs.