FOR IMMEDIATE RELEASE
TUESDAY, SEPT. 15, 2009
Hendersonville woman wins egg recipe contest at Mountain State Fair
Contact: Tamara Crain, Entries Coordinator
NC Mountain State Fair
(828) 687-1414
FLETCHER—Carolyn Brown of Hendersonville took home the blue ribbon and $200 in Tuesday night’s Incredible! Egg Sandwich Recipe Contest at the N.C. Mountain State Fair. Brown’s recipe for a low fat egg and sausage wrap edged out 16 other entries.
Students Kindall Edwards and Katie Stewart of Erwin High’s FCCLA won second place and $150 for their “Top of the Mornin’ Egg Cups”. Susie Zuerner of Buncombe County placed third with her breakfast sandwich recipe. Zuerner won $100 for her efforts. Connie Pegg, also of Buncombe County, won Honorable Mention for her Greek egg salad sandwiches.
Entries were required to have one egg per serving. Judging was based on taste, creativity, and ease of preparation.
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First Place – Carolyn Brown
Low Fat Egg and Sausage Wrap
1 – Tablespoon olive oil
½ - cup canned sliced mushrooms (drained)
1/3 – cup finely diced sweet red peppers
3 – veggie sausage patties (crumbled)
2 – whole eggs beaten
4 – egg whites beaten
1 – cup reduced fat sharp cheddar cheese
1 – Tablespoon chopped parsley
4 – soft flour tortillas (8”)
Salt and pepper to taste
In a large skillet sauté mushrooms and peppers in olive oil. Add crumbled sausage and sauté a few more minutes. Add egg whites and whole eggs and stir until almost set. Add cheese, parsley, salt and pepper and cook until set. Heat tortillas in microwave on paper towel for 10 seconds. Immediately place ¼ of eggs on tortillas and wrap, turning bottom up then wrapping sides. Serves four.
(Recipe can be varied with 4 whole eggs and cheese of choice)
Second Place – Erwin High FCCLA (Kindall Edwards and Katie Stewart)
Top of the Mornin’ Egg Cups
6 – biscuit dough, canned
6 – bacon slices (pork or turkey)
½ - cup cheddar cheese, shredded
6 – eggs
Salt and pepper to taste
Pre-heat oven to 375 degrees. Cook bacon for 5-8 minutes leaving it flexible and undercooked. Lightly spray jumbo sized six-count muffin tin. Place one biscuit in the bottom of each cup. Sprinkle cheddar cheese evenly on each biscuit. Line one piece of bacon on the sides of each cup. Top the cheese with one egg, allowing the egg to fit inside the bacon lining. You may choose to scramble each egg or leave them whole. Season with salt and pepper. Bake egg cups for 20 minutes. Gently run knife around cups and remove from tin. Serve and eat immediately. Serves six.
Third Place – Susie Zuerner
Breakfast Sandwich
4 to 6 – eggs scrambled
4 to 6 – slices maple cured bacon
4 to 6 – pieces maple heat and serve sausage
1 – Tablespoon sour cream
2 – Tablespoons butter
4 – Ounces extra sharp cheddar cheese
4 to 6 – Wheat Bolillio rolls
4 – Ounces maple syrup
Remove tops of Bolillio rolls and hollow out center. Microwave bacon until done and heat sausage until done. Crack eggs and mix with sour cream, whipping until well incorporated. Crumble bacon and chop sausage and add to egg mixture. While skillet is heating, place one ounce of cheddar cheese in bottom of roll and toast until cheese is nearly melted. In hot skillet, melt two tablespoons of butter and cook egg and sausage/bacon mixture until done. Remove from heat and spoon into roll and cover each mixture with one tablespoon of maple syrup. Serves four to six.
