Egg-celent recipes

If you follow The Healthy Hen on Instagram you might remember seeing some mouthwatering pics of delicious egg dishes. Well my friends…today is your lucky day! Today I am posting all the recipes from that wonderful weekend in Columbus with our friends from the Ohio Poultry association. I will take you from breakfast, through lunch to dinner and even dessert! Get your pen and paper ready to make your grocery list!

Yawn…Good Morning folks! For breakfast today you get to pick…Cloud Eggs or the Perfect Omelet!


Cloud Eggs
For all my low carbers, this is for you!

4 large eggs
kosher salt
Freshly ground black pepper
1/2 c. freshly grated Parmesan
1/4 lb. deli ham, chopped
3 tbsp. finely chopped fresh chives, for garnish

Preheat oven to 450° and line a large baking sheet with parchment paper.
Separate egg whites and egg yolks, placing the egg whites in a large bowl and the yolks in a small bowl.
Season the egg whites with salt and pepper. Using a whisk or a hand mixer, beat the egg whites until stiff peaks form. Gently fold in Parmesan, ham, and chives. Create 4 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests. Bake until slightly golden, about 3 minutes.
Carefully add an egg yolk to the center of each egg white cloud. Season yolk with salt and pepper. Bake until the yolks are just set, about 3 minutes more.

The Perfect Omelet
2 eggs + 2 Tablespoons of water = fluffy and amazing omelets! Add any fixin’ that you want! I love ham and cheese. Or Bacon and pinapple, or cream cheese and berries…the options are endless!

Whisk together eggs and water. Set aside.

Preheat a 9 or 10-inch nonstick skillet over medium high heat. Melt butter. Add the egg mixture. Move the egg mixture from the eggs of the pan to the center, while tipping the pan to fill the area that is now open. Continue around the pan.

When omelet is mostly set, but still a bit moist, sprinkle the three cheeses on the surface of the omelet. Fold the omelet in half and plate. Garnish with additional cheese and herbs. Enjoy.






Yeah! You made it to the afternoon…and what’s for lunch? Pizza of course!

Fried Egg Pizza
This was one of my favorite recipes from the event!! A must try!

1 store-bought baked thin-crust pizza shell, preferably whole-wheat (such as Boboli)

½ cup, plus 1 tablespoon ranch salad dressing

1 cup shredded low-fat mozzarella cheese

3 ounces cooked bacon, diced

½ cup cherry or pear tomatoes, halved

½ cup grated Parmesan cheese

4 eggs

1 cup lettuce (iceberg, romaine, spring greens, etc.)

Preheat oven to 450°F.

Place the pizza shell on a cookie sheet or pizza pan. Spread ½ cup of the ranch salad dressing on the crust and evenly distribute mozzarella cheese, bacon and tomatoes. Sprinkle Parmesan evenly over the pizza. Crack eggs onto the pizza, positioning one egg on each pizza quarter.

Bake for 12 – 15 minutes, until egg whites are just fully cooked. Allow to slightly cool.

Toss the lettuce with the remaining salad dressing. Season with salt and pepper to taste. Garnish pizza with lettuce and additional cherry tomatoes.

Cut into 4 large pieces




I hope you aren’t too full…because we have a wonderful spicy dinner of Chorizo Eggs and Beans

Chorizo Eggs and Beans


3 TBS olive oil
chorizo (3 large sausage links, casing removed)
1 large onion, chopped
1 clove of garlic
1-2 red bell pepper, diced
2 cans of diced tomato (not drained)
1 can of white beans (drained)
2 TBS of tomato paste
1 tsp chili powder
1 tsp cumin
1 tsp paprika
pinch of cayenne
pinch of sugar
salt and pepper to taste
6-8 eggs
1/2 cup of fresh parsley, chopped

Heat olive oil over medium high heat in a large, heavy-bottomed skillet. Add the chorizo and cook until slightly crisp.
Add chopped onion and peppers, sauté five minutes, or until tender. Add the garlic and cook 2 more minutes.
Add the undrained tomatoes and the drained beans. Add the spices and tomato paste and stir.
Stir well, bring to a boil, then lower the heat and let simmer for 20 minutes, or until slightly thickened.
Add salt and pepper to taste.
Use the back of a spoon to make an small well in the tomato sauce and carefully crack an egg into each hole. Repeat with the rest of the eggs.
Once the eggs seem to be mostly cooked through, cover the skillet to cook the top of the eggs.
Cook eggs to your desired doneness. I like the whites fully cooked and the yolks just set.
Remove from heat and garnish with parsley.

Did you save room for dessert? Hope so…because this is going to knock your socks off!


Homemade Vanilla Pudding

½ cup sugar

¼ cup cornstarch

¼ tsp salt

3 cups milk

4 egg yolks

2 T butter

2 tsp Vanilla

1 cup granola

1 cup mixed fresh berries

Mix sugar, cornstarch and salt in a heavy saucepan. Gradually whisk in milk and egg yolks until smooth.

Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (about 6 minutes). Reduce heat to simmer, stirring constantly for an additional minute. Remove from heat. Stir in butter and vanilla. Cover with plastic wrap. Refrigerate until cool (or overnight).

Spoon approximately 2 T of pudding into each serving dish. Top with granola and berries. Divide remaining pudding evenly among the serving dishes.

Try them all and let me know what was your favorite!!

I was invited on a blogger trip to learn about the Ohio Poultry Association and what it means for me and my family. All opinions are my own.

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