Kentucky Derby Eggs Recipes

KENTUCKY DERBY PIE

Kentucky Derby Pie image

A yummy chocolate chip cookie pie with nuts. Usually served warm with ice cream or whipped cream.

Provided by Noel_W

Categories Pecan Pie

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) pie crust pastry
1 cup light corn syrup
1 cup white sugar
4 eggs
1 ¼ cups chocolate chips
1 cup chopped pecans
½ cup butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie plate.
Beat corn syrup, white sugar, and eggs together in a bowl using an electric mixer on low speed until well blended; stir in chocolate chips, pecans, butter, bourbon, and vanilla extract. Pour mixture into the prepared pie crust.
Bake in the preheated oven until set, 45 to 50 minutes.

Nutrition Facts : Calories 694.1 calories, Carbohydrate 85.5 g, Cholesterol 123.5 mg, Fat 39.1 g, Fiber 3.7 g, Protein 7 g, SaturatedFat 15.4 g, Sodium 262 mg, Sugar 51.1 g

KENTUCKY SCRAMBLED EGGS

Kentucky Scrambled Eggs image

This is the perfect brunch entree. It was served at Governor John Y. Brown's garden party the day after the Derby and is from Marie-Aude Brooks of The Lexington Shop. From a May 1982 issue of Bon Appetit in the "Bon Voyage" section that featured recipes from Kentucky.

Provided by Leslie in Texas

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces cream cheese
4 tablespoons unsalted butter (1/2 stick)
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green onion
1 cup cooked corn, drained
6 eggs, lightly beaten
salt & freshly ground black pepper
chopped green onion, garnish
crumbled cooked bacon, garnish

Steps:

Place cream cheese in top of double boiler and set over simmering water.
Cook over low heat until cheese melts; remove from heat and set aside.
Melt 2 tablespoons butter in large skillet over medium-high heat.
Add bell peppers and green onion and saute until onion is translucent, about 3 to 5 minutes; blend into cream cheese then stir in corn, mixing thoroughly.
Melt remaining 2 tablespoons butter in same skillet over medium-low heat; add eggs and cream cheese mixture.
Season to taste with salt and pepper.
Cook,stirring occasionally, until eggs are barely set; transfer to heated platter.
Sprinkle with green onion and bacon pieces and serve immediately.

Nutrition Facts : Calories 367.9, Fat 29.5, SaturatedFat 15.9, Cholesterol 379, Sodium 200.4, Carbohydrate 14.5, Fiber 2.2, Sugar 3.5, Protein 13.6

EGGS DERBY

Eggs Derby image

This may be the most decadent recipe in the entire collection-all good things baked into one dish so creative and rich that making it causes the cook to chuckle periodically at the luxury and process. Don't wait for Derby Day.

Provided by Kathy Cary

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

6 hard-cooked eggs, peeled
4 tablespoons finely chopped country ham
1 1/4 teaspoons salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1 cup plus 1 to 3 tablespoons heavy cream
2 large sweetbreads
4 tablespoons (1/2 stick) butter
8 ounces fresh morels
4 tablespoons all-purpose flour, divided
1 cup sweetbread stock (from cooking the sweetbreads)
4 to 6 tablespoons bourbon
1/2 cup Parmesan cheese, grated
1/2 cup sharp Cheddar cheese, grated
1/2 cup slivered almonds

Steps:

Preheat the oven to 350°F. Cut the eggs in half lengthwise. Remove the yolks and set the whites aside. Stir together the yolks, ham, 1/4 teaspoon of the salt, pepper, mustard, and celery seed. Stir in 1 to 3 tablespoons of the cream, just enough to make the filling smooth yet remain fairly stiff. Spoon the filling into the whites. Arrange the filled eggs in a single layer in a small gratin dish or shallow baking dish.
Have ready a small bowl of ice water. Place the sweetbreads in a small saucepan and cover them with cold water. Stir in the remaining 1 teaspoon of salt. Bring to a boil, reduce the heat, and simmer until the sweetbreads are plump and feel slightly firmer to the touch, about 3 minutes. Transfer the sweetbreads with a slotted spoon to the bowl of ice water and set aside until cool enough to handle. Discard all but 1 cup of the cooking liquid to use as stock. Drain the sweetbreads. Cut away any fat and pull away as much of the membranes and connective tissue as possible without breaking them up. Cut the sweetbreads into thumb-sized pieces. Place in a bowl, add 1 cup of cream, and set aside.
Melt the butter in a skillet over medium-high heat. Stir in the morels and cook, stir- ring often, until tender and lightly browned, about 10 minutes. Whisk the flour into the reserved sweetbread stock until smooth, then slowly stir into the morels. Cook until the sauce slightly thickens, about 5 minutes. Remove from the heat. Stir in the sweet- breads, cream, and 4 tablespoons of the bourbon. Taste, then add the rest of the bour-bon if you like the kick. Season with salt and pepper.
Pour the sweetbread mixture over the eggs. Sprinkle with the Parmesan, Cheddar, and almonds. Bake until the cheese is browned and bubbly, about 10 to 15 minutes. If the cheese isn't browned after 15 minutes, run the dish under a broiler for a few seconds. Serve piping hot.

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