Kerrygold Spinach & Swiss Cheese Egg Cups

kgold-eggs-13217

These egg cups are a snap to prepare and they make a great snack or main dish for breakfast, lunch or dinner. Oh, the recipes that come together when your children or loved ones are allergic to gluten! This savory and gluten-free recipe brings out the incredible creamy texture and amazing taste of Swiss cheese, making this a favorite in my home. It’s an uplifting dish that is perfect for the spring and summer when you don’t feel like slaving over the stove for pancakes or waffles. For a complete breakfast, serve this dish with a bowl of fruit or salad to round out the protein and healthy carbohydrates your getting from these egg cups. Another great thing about these egg cups is that they keep in the fridge for up to three days, If you don’t finish all six, the leftovers are the perfect thing to prep and then take to work or school. And since they’re nut-free, they pass the school test! It can be hard to feed kids, especially if they have allergies, but I’ve found that the little ones love these eggcups too. They’re also fun meal option for a Meatless Monday kids dinner. My favorite way to enjoy these egg cups? It’s a brilliant approach to sandwiches for a picnic or an evening concert under the stars. Simply assemble these cups a few hours before you plan to eat them and they’ll be perfect. Serve them with salad if you want to make them a finger food! I topped these cups with sesame seeds, which are a nutritional powerhouse- they’re a great source of calcium, iron, and magnesium. They add a crunch and texture to these baked egg cups and are a wonderful finish to recipes!

Serves:  6

Ingredients:
  • 2 Tbsp. Kerrygold Salted Butter
  • 6 slices gluten-free sandwich bread
  • 2 cups finely chopped fresh baby spinach
  • 3 Tbsp. finely chopped fresh basil
  • 1/2 cup grated Kerrygold Swiss Cheese
  • 6 large eggs
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/4 tsp. chili powder
  • 1 tsp. sesame seeds
Directions:

1. Preheat oven to 375 degrees F. Grease a 6 cup muffin tin with butter; set aside.
2. Using a rolling pin, slightly flatten each bread slice. Place each slice into each muffin tin cavity. Using a teaspoon, divide spinach, basil, and Swiss cheese amongst the 6 bread cavities. Then, crack an egg on top of each. Sprinkle with sea salt, pepper, chili powder and sesame seeds.
3. Bake for 20-25 minutes or until eggs are set. Remove from oven and serve warm.

 

View blog post

 http://kerrygoldusa.com/recipes/spinach-swiss-cheese-egg-cups/

Kerrygold Spinach & Swiss Cheese Egg Cups

kgold-eggs-13217

These egg cups are a snap to prepare and they make a great snack or main dish for breakfast, lunch or dinner. Oh, the recipes that come together when your children or loved ones are allergic to gluten! This savory and gluten-free recipe brings out the incredible creamy texture and amazing taste of Swiss cheese, making this a favorite in my home. It’s an uplifting dish that is perfect for the spring and summer when you don’t feel like slaving over the stove for pancakes or waffles. For a complete breakfast, serve this dish with a bowl of fruit or salad to round out the protein and healthy carbohydrates your getting from these egg cups. Another great thing about these egg cups is that they keep in the fridge for up to three days, If you don’t finish all six, the leftovers are the perfect thing to prep and then take to work or school. And since they’re nut-free, they pass the school test! It can be hard to feed kids, especially if they have allergies, but I’ve found that the little ones love these eggcups too. They’re also fun meal option for a Meatless Monday kids dinner. My favorite way to enjoy these egg cups? It’s a brilliant approach to sandwiches for a picnic or an evening concert under the stars. Simply assemble these cups a few hours before you plan to eat them and they’ll be perfect. Serve them with salad if you want to make them a finger food! I topped these cups with sesame seeds, which are a nutritional powerhouse- they’re a great source of calcium, iron, and magnesium. They add a crunch and texture to these baked egg cups and are a wonderful finish to recipes!

Serves:  6

Ingredients:
  • 2 Tbsp. Kerrygold Salted Butter
  • 6 slices gluten-free sandwich bread
  • 2 cups finely chopped fresh baby spinach
  • 3 Tbsp. finely chopped fresh basil
  • 1/2 cup grated Kerrygold Swiss Cheese
  • 6 large eggs
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/4 tsp. chili powder
  • 1 tsp. sesame seeds
Directions:

1. Preheat oven to 375 degrees F. Grease a 6 cup muffin tin with butter; set aside.
2. Using a rolling pin, slightly flatten each bread slice. Place each slice into each muffin tin cavity. Using a teaspoon, divide spinach, basil, and Swiss cheese amongst the 6 bread cavities. Then, crack an egg on top of each. Sprinkle with sea salt, pepper, chili powder and sesame seeds.
3. Bake for 20-25 minutes or until eggs are set. Remove from oven and serve warm.

 

View blog post

 http://kerrygoldusa.com/recipes/spinach-swiss-cheese-egg-cups/

Kerrygold Spinach & Swiss Cheese Egg Cups

kgold-eggs-13217

These egg cups are a snap to prepare and they make a great snack or main dish for breakfast, lunch or dinner. Oh, the recipes that come together when your children or loved ones are allergic to gluten! This savory and gluten-free recipe brings out the incredible creamy texture and amazing taste of Swiss cheese, making this a favorite in my home. It’s an uplifting dish that is perfect for the spring and summer when you don’t feel like slaving over the stove for pancakes or waffles. For a complete breakfast, serve this dish with a bowl of fruit or salad to round out the protein and healthy carbohydrates your getting from these egg cups. Another great thing about these egg cups is that they keep in the fridge for up to three days, If you don’t finish all six, the leftovers are the perfect thing to prep and then take to work or school. And since they’re nut-free, they pass the school test! It can be hard to feed kids, especially if they have allergies, but I’ve found that the little ones love these eggcups too. They’re also fun meal option for a Meatless Monday kids dinner. My favorite way to enjoy these egg cups? It’s a brilliant approach to sandwiches for a picnic or an evening concert under the stars. Simply assemble these cups a few hours before you plan to eat them and they’ll be perfect. Serve them with salad if you want to make them a finger food! I topped these cups with sesame seeds, which are a nutritional powerhouse- they’re a great source of calcium, iron, and magnesium. They add a crunch and texture to these baked egg cups and are a wonderful finish to recipes!

Serves:  6

Ingredients:
  • 2 Tbsp. Kerrygold Salted Butter
  • 6 slices gluten-free sandwich bread
  • 2 cups finely chopped fresh baby spinach
  • 3 Tbsp. finely chopped fresh basil
  • 1/2 cup grated Kerrygold Swiss Cheese
  • 6 large eggs
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/4 tsp. chili powder
  • 1 tsp. sesame seeds
Directions:

1. Preheat oven to 375 degrees F. Grease a 6 cup muffin tin with butter; set aside.
2. Using a rolling pin, slightly flatten each bread slice. Place each slice into each muffin tin cavity. Using a teaspoon, divide spinach, basil, and Swiss cheese amongst the 6 bread cavities. Then, crack an egg on top of each. Sprinkle with sea salt, pepper, chili powder and sesame seeds.
3. Bake for 20-25 minutes or until eggs are set. Remove from oven and serve warm.

 

View blog post

 http://kerrygoldusa.com/recipes/spinach-swiss-cheese-egg-cups/

Kerrygold Spinach & Swiss Cheese Egg Cups

kgold-eggs-13217

These egg cups are a snap to prepare and they make a great snack or main dish for breakfast, lunch or dinner. Oh, the recipes that come together when your children or loved ones are allergic to gluten! This savory and gluten-free recipe brings out the incredible creamy texture and amazing taste of Swiss cheese, making this a favorite in my home. It’s an uplifting dish that is perfect for the spring and summer when you don’t feel like slaving over the stove for pancakes or waffles. For a complete breakfast, serve this dish with a bowl of fruit or salad to round out the protein and healthy carbohydrates your getting from these egg cups. Another great thing about these egg cups is that they keep in the fridge for up to three days, If you don’t finish all six, the leftovers are the perfect thing to prep and then take to work or school. And since they’re nut-free, they pass the school test! It can be hard to feed kids, especially if they have allergies, but I’ve found that the little ones love these eggcups too. They’re also fun meal option for a Meatless Monday kids dinner. My favorite way to enjoy these egg cups? It’s a brilliant approach to sandwiches for a picnic or an evening concert under the stars. Simply assemble these cups a few hours before you plan to eat them and they’ll be perfect. Serve them with salad if you want to make them a finger food! I topped these cups with sesame seeds, which are a nutritional powerhouse- they’re a great source of calcium, iron, and magnesium. They add a crunch and texture to these baked egg cups and are a wonderful finish to recipes!

Serves:  6

Ingredients:
  • 2 Tbsp. Kerrygold Salted Butter
  • 6 slices gluten-free sandwich bread
  • 2 cups finely chopped fresh baby spinach
  • 3 Tbsp. finely chopped fresh basil
  • 1/2 cup grated Kerrygold Swiss Cheese
  • 6 large eggs
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/4 tsp. chili powder
  • 1 tsp. sesame seeds
Directions:

1. Preheat oven to 375 degrees F. Grease a 6 cup muffin tin with butter; set aside.
2. Using a rolling pin, slightly flatten each bread slice. Place each slice into each muffin tin cavity. Using a teaspoon, divide spinach, basil, and Swiss cheese amongst the 6 bread cavities. Then, crack an egg on top of each. Sprinkle with sea salt, pepper, chili powder and sesame seeds.
3. Bake for 20-25 minutes or until eggs are set. Remove from oven and serve warm.

 

View blog post

 http://kerrygoldusa.com/recipes/spinach-swiss-cheese-egg-cups/

Neven’s Smoked Salmon & Prawn Linguini

lowressalmon_prawn_linguine_branded_12-266x266

Neven Maguire’s Avonmore Cooking Cream Collection

Ingredients

  • 250g linguini (good quality)
  • 250ml Avonmore Cooking Cream
  • 6 tbsp freshly grated Parmesan, plus extra to garnish
  • 150g sliced smoked salmon, thinly sliced into long strips (good quality)
  • 150g prawns , peeled & cooked
  • 4 tbsp torn fresh basil, plus extra to garnish
  • Sea salt and freshly ground black pepper

Directions

  1. Cook the linguini in a large pan of boiling salted water – the bigger the pan the less chance of sticking and it is a good idea to give this type of pasta a stir occasionally. This can take between 3-5 minutes from boiling – check with the packet instructions, they all vary.
  2. Pour the cream into a pan and bring to the boil, then boil for 2-3 minutes to thicken slightly, stirring occasionally. Remove from the heat and stir in the Parmesan, then season with pepper. The heat of the cream should melt the cheese.
  3. Drain the pasta and toss with the Parmesan cream, finally fold in the smoked salmon and prawns and basil until well combined. Divide among warmed pasta bowls and garnish with the remaining Parmesan and basil. Give each one a good grinding of black pepper and serve immediately.

http://cookwithavonmore.ie/recipe/nevens-smoked-salmon-prawn-linguini/