Support your Local Egg Farmer

Here on Martha’s Vineyard, Kitchen Porch Catering is cooking up a bunch of egg recipes! We have a bunch of farmers who have tons of eggs this time of year. We are testing recipes with eggs and eating eggs for breakfast and lunch and omelettes for dinner!
Check out your local egg farmer who is sure to have loads of eggs these days. Oh and by the way,  be sure to ask; is the grain being fed to the chickens, organic?
Here we share we two recipes; Deviled Eggs & Spinach Soufflé.


Here is an egg cooked 6 minutes and an egg cooked 8 minutes

Deviled Eggs

We love our eggs cooked with just a bit of runniness to them. Here we show a 6 minute egg or a 8 minute egg. Take your choice.


12 large hard boiled eggs, cooled and shelled
4 tablespoons house made mayonnaise
3 tablespoon mustard
¼ cup minced parsley or 1/8 cup minced sorrel
¼ cup (very finely) diced celery
1 tablespoon sweet chili sauce
2 teaspoon minced shallots or red onion
Sea salt, pepper, and smoky paprika or berber spices

Cut the eggs in half and remove the yolks. Place the yolks in a bowl and mash.

Stir mayo, mustard, parsley, celery, shallots and sweet chili sauce into mashed yolks.

Fill egg whites with the yolk mixture. Sprinkle with salt, pepper and berber or smoky paprika and a bit of cured protein.


spinach-daniella seguraSpinach Soufflé

Serves 6


3/4 pound spinach
2 tablespoons butter (1 for buttering ramekin, 1 for cooking onion/garlic)
1 small onion cut in half sliced thin
2 cloves garlic minced
⅔ cup aged gouda or hard cheddar, shredded
5 egg yolks
2 tablespoons rice wine vinegar
7 egg whites

Preheat the oven to 400°F. With 1 tablespoon butter, lightly butter the inside of a 2 litre soufflé dish or 6 individual ceramic ramekins. In a skillet on low, saute the onions and garlic in 1 tablespoon butter for a few minutes to soften – add the spinach and allow to wilt. As soon as it wilts (less than a minute), remove from the heat. Then place the greens and the onion/garlic mixture, along with the butter and the cheese in a blender or food processor. Add 2 tablespoons vinegar (if you have a nice flavored vinegar in the cupboard, this is the place to use it). Blend the greens until smooth.

Beat the egg yolks for one full minute with a high speed hand held blender until thick and then add the green mixture to the yolks. Blend well. Wash the beaters well and dry, otherwise when you go to use the beaters for the whites, the whites will not beat well. Beat the egg whites until stiff.

VERY Gently fold the whites into the green mixture.

Spoon the batter into the individual ramekins or into the soufflé dish and bake for 20-25 minutes. Serve immediately.

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Kitchen Porch Catering | Martha's Vineyard | 508-645-5000