Win 2 free jars of Firefly fermented foods for your best egg and kraut recipe!
We’re hosting our first Firefly Recipe Contest this week in honor of springtime and all things egg!
We love eggs because they make an easy, affordable and healthy accompaniment to all of our fermented foods. Plus they’re a versatile ingredient you can combine with so many different flavors and ingredients.
From breakfast burritos with our Cortido Kraut to hand rolled sushi with hard boiled eggs and our Yin Yang Carrots; we’ve combined eggs and our fermented foods in too many ways to keep track.
Now we want to hear from you about your favorite egg and kraut or egg and kimchi recipe. We’ll be reviewing recipes all week long and will award 2 free jars of Firefly products to the winner this Sunday!
Don’t limit your recipe to just eggs and kraut though, we want to see creativity, great uses of other healthy, seasonal ingredients and fun preparations that will make our products even more enticing.
You can use any firefly product you want too; we’ve got everything from classic sauerkraut to salsa and kimchi so grab a jar (see where to buy here) and get cooking!
Send your best recipe to contests@fireflykitchens.com by Saturday April 7th for a chance to win. We’ll announce the winners on our Facebook page and by email at 4 pm Sunday April 8th. We’re looking forward to seeing your Kraut and Egg creativity!
Here’s one of our favorites to get the ideas rolling:
Egg, Avocado & Kimchi Salad
8 large organic eggs, hard-boiled
½ cup diced red onion
3 stalks celery, diced
2 large avocados cut in bite-sized pieces
1/4 cup mayonnaise
2 cups Firefly Kimchi (with 3 Tbsp brine from the jar)
Salt and pepper to taste
2 heads butter lettuce, washed and torn into bite-sized pieces
Cut the hard-boiled eggs into quarters or smaller and place in a large bowl with the red onion, celery and avocado. Place the mayo and kimchi in a blender and pulse until the kimchi is roughly chopped and the mixture is combined. Pour the kimchi mixture over the eggs and toss to evenly distribute. Season to taste with salt and pepper if desired. Serve over individual bowls of the torn butter lettuce or between two slices of your favorite bread and enjoy!