Recipe Ingredient: Eggs

Lemon Bars

    Prepare the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. Place the store-bought shortbread crust in an 8×8-inch baking dish. If it comes in a disposable pan, you can place it directly on a baking sheet for stability.
  3. If the crust packaging recommends pre-baking, follow those instructions (usually 5-10 minutes at 350°F). If not, you can skip this step.
    Make the Lemon Filling:

  1. In a large bowl, whisk together the eggs, sugar, flour, baking powder, lemon zest, lemon juice, and salt until smooth.
  2. Stir in the olive oil until fully incorporated.
  3. Pour the lemon mixture over the slightly cooled crust.
    Bake the Lemon Bars:

  1. Bake the bars for about 20-25 minutes, or until the filling is set and the edges start to lightly brown. The center should still have a slight jiggle when you gently shake the pan.
  2. Allow the bars to cool in the pan on a wire rack for at least 30 minutes. Then, refrigerate for at least 2 hours (or overnight) for the best texture.
    Serve & Garnish:

  1. Once the bars are chilled and set, use a sharp knife to slice them into squares or rectangles.
  2. Just before serving, sprinkle a light pinch of flaky sea salt and a small drizzle of olive oil on top of each lemon bar to enhance the bright lemon flavor and balance the sweetness.
  3. Serve chilled or at room temperature.

Pesto Breakfast Casserole

  1. Preheat oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Layer ingredients: Spread the bread cubes evenly in the baking dish. Sprinkle spinach, tomatoes, cooked sausage or ham (if using), and mozzarella cheese over the bread.
  3. Mix the egg base: In a bowl, whisk together the eggs, milk, pesto, salt, and pepper. Ensure the pesto is well incorporated.
  4. Pour over layers: Pour the egg mixture evenly over the bread and toppings, pressing down slightly to ensure the bread absorbs the liquid.
  5. Top with Parmesan: Sprinkle grated Parmesan on top for an extra cheesy finish.
  6. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes or until the top is golden brown and the center is set.
  7. Serve: Let the casserole cool for 5-10 minutes before slicing. Serve warm with a drizzle of extra pesto or a sprinkle of fresh herbs, if desired.

Marinara Sauce Shakshouka

  1. Preheat oven to 400°F (200°C). Heat the Filippo Berio Olive Oil in an ovenproof, high-sided skillet set over medium heat; cook onion, garlic, cumin, salt, pepper and chili flakes.
  2. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables start to soften.
  3. Stir in a jar of Filippo Berio Marinara sauce; bring to simmer.
  4. Cook, stirring occasionally, for 6 to 8 minutes or until thickened.
  5. Using a spoon, make 8 holes in the sauce; crack 1 egg into each hole.
  6. Baste each egg with a little of the sauce; transfer to oven.
  7. Bake for 10 minutes until eggs are soft-cooked or until desired finish.
  8. Garnish with basil and parsley.
  9. Serve with pita bread.

 

Tip: Sprinkle a bit of smoked paprika over the eggs to finish.

Slow Cooker Frittata

  • Brush 1 tbsp oil over slow cooker base. Line bottom of slow cooker with parchment paper.
  • In a large bowl, whisk together eggs, cream, garlic, oregano and red pepper flakes. Season with salt and pepper. Set aside.
  • Layer half of the arugula, peppers, red onion and goat cheese in the slow cooker. Repeat layers. Drizzle remaining oil over top. Pour egg mixture over vegetables and cheese.
  • Cook, covered, on Low for about 2 1/2 hours or until egg is firm but still slightly jiggly in center. Let stand for 5 minutes. Garnish with pine nuts (if using).

Tip: Substitute baby spinach for arugula if desired.

Ube Donuts

  • Donuts: Preheat oven to 375°F. Grease 12-cup donut baking pan.
  • In large bowl, whisk together flour, sugar, baking powder and salt until combined. In separate bowl, whisk together almond milk, olive oil, egg and ube extract; stir into flour mixture just until blended.
  • Spoon 2 tbsp batter into each prepared donut mold. Bake for 10 to 15 minutes or until tester inserted in center of donut comes out clean. Transfer to rack; let cool in pan for 10 minutes. (Reinforce donut holes with handle of wooden spoon if necessary.) Let cool completely.
  • Ube Glaze: Meanwhile, in bowl, whisk together icing sugar, almond milk, olive oil and ube extract until blended.
  • Dip donuts in glaze, letting excess drip back into bowl. Let stand until glaze is set.

Tip: Garnish with sprinkles if desired.

Olive Oil Matcha Cake

  1. In measuring cup, whisk together olive oil, milk and poppy seeds; let stand for 5 minutes.
  2. Meanwhile, preheat oven to 350°F. Lightly grease 8-inch cake pan with olive oil; line bottom with parchment paper. Whisk eggs and vanilla into olive oil mixture.
  3. In large bowl, whisk together almond flour, oat flour, sugar, matcha, baking powder and salt; mix in olive oil mixture just until combined. Spoon batter into prepared pan; smooth top with spatula.
  4. Bake for 45 to 55 minutes or until top springs back when lightly touched and tester inserted in center comes out with just a few crumbs adhering. Let cool in pan on rack for 10 minutes; invert directly onto rack, then flip over right side up.
  5. Garnish: Meanwhile, using electric mixer, whip cream until soft peaks form. Beat in powdered sugar and vanilla until stiff.
  6. Using fine-mesh sieve, dust cake with powdered sugar. Serve slices warm or at room temperature with dollop of whipped cream. Can be stored in airtight container at room temperature for 3 to 5 days or frozen for up to 1 month.

Tips:

– To flip cake easily, sandwich between two racks, then invert right side up.

– Drizzle each serving with olive oil if desired.

Salted Dark Chocolate Olive Oil Mousse

  1. Place chocolate in a large heatproof bowl placed over a pot of simmering water. Melt chocolate, stirring frequently, for about 5 minutes or until smooth. Let cool slightly.
  2. Whisk olive oil into melted chocolate; set aside. In a separate large bowl, beat egg whites with a pinch of sea salt until stiff peaks form. Set aside.
  3. In a separate large bowl, beat egg yolks, remaining salt, and maple syrup until pale, thickened, and doubled in volume; gently fold in chocolate mixture.
  4. In three additions, fold egg whites into chocolate mixture until smooth and no white streaks remain.
  5. Spoon or pipe mixture evenly into 4 ramekins; refrigerate for 20 minutes. Garnish with a sprinkle of sea salt.

Tip: Mousse can be made ahead, covered, and refrigerated. Let stand at room temperature for 30 minutes before serving.

Lemon Madeleines

  • Preheat the oven to 350 degrees Fahrenheit.
  • Lightly grease a non-stick madeleine pan with olive oil and set aside.
  • In a large bowl, beat the eggs with a hand mixer. Add sugar and continue mixing until dissolved.
  • Next, mix in the olive oil and lemon juice. Then, add flour, vanilla extract, baking powder, salt and lemon zest. Mix well until just combined.
  • Refrigerate batter for approximately 10 minutes, mixing one more time once it comes out.
  • After the final mix, fill the madeleine pan with equal amounts of batter and place in the middle of the oven for 15-16 minutes.
  • Remove from the oven and allow to cool.
  • Dust with powdered sugar before presenting.

 

Inspired by Tasty Mediterraneo

Filippo Berio Banana Bread

  • Preheat the oven to 325 degrees Fahrenheit.
  • In a large mixing bowl, whisk the olive oil and honey. Next, add the eggs and whisk again to combine. Then, add the bananas, yogurt, milk, baking soda, vanilla extract, cinnamon, and nutmeg. Whisk again.
  • Using a spatula, stir in the flour; then add the dates (or raisins) and walnuts and stir the batter again until everything is well combined.
  • Lightly oil a non-stick a 9 x 5 loaf pan. Pour the batter into the loaf pan and shake very gently so that the batter is even in the pan.
  • Place in the oven for about 50-55 minutes, check with a toothpick after that amount of time to make sure no batter comes out from the center.
  • If it passes the toothpick test, remove from the oven and let the bread cool for 30 minutes, on a wire rack if available.

 

Inspired by The Mediterranean Dish.

Blood Orange Polenta Cake

  • Preheat oven to 350F. Use a little bit of extra olive oil to grease an 8” round cake pan.
  • In a small saucepan over medium heat, melt the butter. Stir in brown sugar. Once sugar melts, about 3 minutes, scrape the mixture into the bottom of the cake pan.
  • Grate the zest from one of the oranges and set aside. Slice both oranges crosswise into 1/4-inch-thick rounds and remove any seeds. Arrange the rounds on top of the brown sugar mixture in a single layer.
  • In a large bowl, sift together the flour, polenta, baking powder, salt and cardamom.
  • Using a hand mixer or stand mixer, cream together the olive oil, yogurt and sugar until fully blended and smooth, about 3-4 minutes. Slowly beat in eggs, one at a time. Stir in the vanilla and the orange zest.
  • Fold in the dry mixture using a wooden spoon or spatula. Stir until combined, careful not to over-mix the batter.
  • Spoon the batter into the cake pan and spread evenly.
  • Bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
  • Let cake cool in the pan for 15 minutes. To remove cake from the pan, run a knife along the edges of the pan to loosen it from the sides. Place a serving plate or cake stand over the cake pan and carefully invert the cake (or flip) in a quick fluid motion.
  • After allowing to completely cool, sprinkle with confectioners’ sugar and serve.