This egg jam recipe is the "light and lean category" winner in our Eggs for Everyone recipe contest!
Active time: 25 minutes
6Davidson's Safest Choice® pasteurized egg(s)
2 Tbspextra virgin olive oil
2 Tbspunsalted butter, softened
1/4 tspfine sea salt
2 Tbspfreshly grated Parmesan or Pecorino-Romano cheese
2 Tbspfinely chopped fresh chives or parsley
Place eggs in medium saucepan. Add enough water to just cover eggs. Bring to boil; allow to boil 5 minutes. Immediately immerse eggs in ice water. Cool completely and peel eggs.
Place eggs in bowl of food processor. Pulse to chop eggs. Add oil, butter, and sea salt; pulse until mixture is finely chopped or completely smooth.
Add cheese and process just to combine. Transfer to bowl; stir in chives or parsley. Season with additional salt and pepper, as desired. Serve with toast, biscuits, waffles, or crackers.
Caper Smoked Salmon—Stir 3 tablespoons drained capers, 1/2 cup chopped smoked salmon, and 2 tablespoons minced red or green onion into jam. Garnish with fresh dill.
Roasted Bell Pepper Prosciutto Goat Cheese—Stir 1/4 cup finely chopped roasted bell peppers and 1/2 cup finely chopped prosciutto into jam. Gently stir in 3 tablespoons crumbled goat cheese, 1 small minced garlic clove, and crushed red pepper flakes.
Sun-Dried Tomato Basil—Stir 2 tablespoons finely chopped sun-dried tomatoes, 1/2 cup finely chopped basil, and 1 small minced garlic clove into jam.
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
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