Instantly add the
flavor of bacon,
onion and garlic to eggs or steak or burgers with this compound butter. It’s simple to make and adds savoriness to whatever you are cooking. It can even be used as a spread on a sliced baguette and toasted for a quick hors d’oeuvre. Will last up to three weeks in the refrigerator.
1 cup butter (two sticks, softened)
10 strips bacon, diced
1/3 cup onion, finely diced
1 Tablespoon Worcestershire sauce
1 Tablespoon garlic pepper
1. Sauté bacon and onion until lightly crisp. Drain.
2. Combine all ingredients and mix well.
3. Store in airtight container or for a log and roll it in plastic wrap.
Now you’ll have this butter on hand to add to eggs, steaks, burgers, or to use as a spread on a sliced baguette.
This is a super easy, healthy way to make egg salad. So creamy and yummy! I’ll also tell you below the fool-proof way to make beautiful yellow-yolk hard boiled eggs.
6 eggs, hard boiled
1½ ripe avocados, peeled and mashed
Juice of one lemon
Salt and pepper to taste
Dash of cayenne (more to taste)
1 Tablespoon toasted sesame seeds (optional)
There are so many ways to make hard boiled eggs, and people swear by all of them. But if you’re like me, you haven’t found a way that works every time without getting the green rim on the yolk. Until now! I had heard of this method before, but since I tried it myself, I get perfect eggs every time.
PERFECT HARD BOILED EGGS: Put the eggs in a large pan and cover them with water. Place the pan on medium-high heat and bring the water to a “rolling” boil. Turn off the heat, cover the pan and leave it on the burner 12 minutes. Then run cold water over the eggs until cool. Look how pretty!
Now, back to AVOCADO EGG SALAD:
1. Peel and chop six hard boiled eggs. Add the mashed avocado.
2. Add lemon juice, seasonings and sesame seeds.
3. Stir it all together, and that’s it!