E0MEoTE #8 and Homemade Pizza

by Cate on July 2, 2005

This week has been a little hectic, and there are a few events in the food blogging world that I’m trying to catch up on. First of all, yesterday was the last day for the EoMEoTE #8 (End of the Month Eggs on Toast Extravaganza). This monthly event, sponsored by Cook Sister!, has come again. Because of the general business of the week already, I didn’t get a chance to actually COOK my dish, so you’ll have to visualize the end product. Bacon Deviled Eggs is a nice twist on an old party favorite, and one I’ll be adding to our Fourth of July BBQ table.


EoMEoT #8

Bacon Deviled Eggs
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp Cheddar
Parsley, for garnish, optional

Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.

Today also marks the deadline of the first ever Taste Canada event. The brain child of Jennifer over at Domestic Goddess, it’s a fun challenge for us all. Not knowing too much about all foods Canadian, I enlisted some help. Although I won’t make it in time for the deadline, I’m planning to make my Canadian meal Sunday, so tune in for that.

Lastly, tonight’s dinner. I made Rustic Frizzled Ham and Goat Cheese Pizza. Decidely delicious. I used Pillsbury Ready Made Pie Crust, since I had an extra one in the fridge already, and laid it out on a cookie sheet. I sprinkled it with salt and pepper and then covered the bottom, leaving a border, with thinly sliced tomatoes. Then, I caramelized some onions and added those. After the onions were done, I threw some soppresata strips into the pan and crisped them up, and added that to the pizza, along with crumbled goat cheese, julienned fresh basil and more salt and pepper. Lastly, I drizzled olive oil over the top. Turned up the corners all around and baked it for about 20 minutes. Served it with Salt and Pepper Shrimp, and dinner was made out of things I already had on hand. Gotta love that!


Rustic Frizzled Ham and Goat Cheese Pizza

All for now. Until tomorrow…

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{ 5 comments… read them below or add one }

Stephanie July 2, 2005 at 6:47 am

I have to ask…where’s the ‘toast’ part of the EoMEoTE?

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Cate July 2, 2005 at 5:37 pm

Shhh… you weren’t supposed to notice. ;)

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Stephanie July 2, 2005 at 7:22 pm

I’m afraid the carbs are a requirement!

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Cate July 3, 2005 at 2:04 am

OK then, smash the deviled egg on a piece of toast. :) Cut me some slack here … I missed Taste Canada and probably Paper Chef too.

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Sylvie July 4, 2005 at 9:48 pm

You still have time for Paper Chef. The deadline is July 11th. Check Tomatilla’s site.

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