Feywild Eggs

(w/ my favourite add-ins)

[Feywild Eggs are] a delightful presentation of creamed, herbed, and fluffed eggs, completed over even heat for a golden crisp finish. Some have even claimed this simple recipe descended from the leShay, an immortal breed of fey “elves” with incredible, godlike powers. - Heroes’ Feast, p. 58

Eggs are one of the most versatile foods around. Scrambled with cheese, added to rice, mixed with greens - there’s nearly no limit to the variations. Easy to pick up the basics, they make a great introduction food for anyone looking to start their cooking journey. The only trick to these eggs is to make sure you have the proper pan for the job!

The Feywild Eggs frittata in Heroes’ Feast makes a great base for any number of combinations you can think of, anytime of the day. Due to all of the possibilities, I couldn’t possibly cover all options in this post. So, I’ll be covering the base recipe through the post and will discuss my favourite add-ins and how I cooked them in the results section!

For a complete feast, eat them with the Yawning Portal Buttermilk Biscuits (p. 31) and Otik’s Skillet-Fried Spiced Potatoes! (p. 20)

See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Prep Time: 10 mins Cook Time: 35 mins Overall: 45 mins*

* Will take longer if you are preparing and cooking add-ins.

For the ingredients:

9 eggs

¼ cup (23 g) freshly grated Parmesan cheese

⅓ cup (20 g) finely chopped mixed fresh herbs (ex. parsley, basil, dill, mint, tarragon, lovage, or celery leaves

½ tsp. (3 g) kosher salt

Freshly ground black pepper

2 tbsp. (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped

5 oz., about ½ cup, (140 g) Fontina, Colby, Monterey Jack, Havarti, or Gouda cheese, finely diced*

* If looking to reduce the fat content, feel free to use half the suggested amount of Parmesan cheese and cubed cheese.

Warning: Make sure the skillet you use is oven-safe to 400℉

NOTE: The cook’s note in Heroes’ Feast gives suggestions for veggies and meats to use with the frittata (asparagus, sautéd bell peppers, sliced mushrooms, etc. and cooked crumbled bacon or sausage). The only point of concern is to make sure they have all been seasoned and cooked through in the pan before adding the egg mixture.

First, I preheated the oven to 400℉ (204℃).

Next, I beat together the eggs, Parmesan cheese, herbs, salt, and some pepper until the mixture was uniformly blended.

After combining the egg mixture, I heated my 10-inch nonstick skillet over medium-high heat and warmed the olive oil until shimmering. Then, I added the onion and let it cook, stirring frequently, until it softened - about 3 minutes.

REMINDER to cook all of your add-in veggies and meats in the skillet before adding the eggs! See the results section for my favourite add-ins and how I cooked them up.

Once the onion softened, I added the egg mixture to the skillet and let it cook, undisturbed, until the edges began to set and bubbles appeared in the center - about 1 minute (upper-left).

Then, I sprinkled the diced cheese evenly over the eggs (upper-right).

After assembling, I transferred the skillet to the middle oven rack and baked the frittata until the center had set and it puffed up - about 14 minutes.

NOTE: The frittata will puff a lot in the oven, so make sure your oven rack is in the middle!

After taking the skillet out of the oven, I ran a flexible nonstick spatula around the edges of the frittata to loosen it for transfer onto a serving plate.

I let it cool for about 15 minutes then cut it into wedges. It can be served warm or at room temperature.

NOTE: Don’t panic when it deflates as you loosen it from the skillet and transfer - it’s meant to do that!

Overall, I would give this recipe a 3.5/5 on its own and a 4.5/5 when you include add-ins. As stated in the introduction, the base Feywild Eggs recipe is a great starting point to build on but really needs the extras to not taste bland.

For my personal favourites, I used Italian parsley, 1 cup (130 g) chopped asparagus, and 1 cup (70 g) sliced mushrooms. Like the original recipe, I mixed in the finely chopped Italian parsley with the eggs. To cook veggies, I heated 2 tbsp. olive oil on medium heat until shimmering and then added the onion, asparagus, and mushrooms at the same time. I seasoned them with salt and pepper in the pan then cooked, stirring frequently, until the asparagus softened and the onions were a translucent golden brown - about 5 minutes.

Tags

fantasy cooking dnd eggs lunch dungeons and dragons recipes d&d lore breakfast dinner recipe heroes feasting heroes' feast dnd cookbook dnd cooking heroes feast cookbook homecook homecooking vegetarian elven cuisine e g g seriously do use italian parsley over normal parsley feywild eggs

2021 HEROES’ FEAST GINGERBREAD SHOWCASE WINNERS

RESULTS ARE IN the winners of the unofficial 2021 Heroes’ Feast Gingerbread Showcase are:

In 1st place, @afinickyguide with their fancy inn!

In 2nd place, the cozy 3 Weird Elves inn by Samantha Nahra!

In 3rd place, Luboffin’s grandiose castle!

And in 4th place, myself with the Homely Halfling House!

Thank you to everyone who participated in the showcase and to those who voted - this couldn’t have happened without you!

Tags

fantasy dnd art dnd christmas dungeons and dragons baking cookies homemade cookie decorating heroes feasting heroes' feast dnd cooking homecooking gingerbread gingerbread cookies homebaking the unofficial 2021 Heroes' Feast Gingerbread Showcase gingerbread house gingerbread showcase gingerbread competition

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heroes-feasting

3 years ago

No new post this week either - taking a bit of an extended vacation!

No new recipe post this week, but here’s a cute screenshot from my Stardew Valley farm to make up for it!

See you next Sunday!!

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stardew valley video games screenshot not food

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heroes-feasting

2 years ago

A dishwasher that turns tupperware lids into socks that you don't own

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not food tumblr hell

479 notes View Post

heroes-feasting

4 years ago

Underdark Lotus with Fire Lichen Spread

Sometimes called “fungus two ways,” this zesty duergar essential is sure to rouse the taste buds of even the most spiced-crazed tiefling. - Heroes’ Feast, p. 93

I’ve always found hummus to be a very interesting snack food. With countless possible flavour combinations, you would be hard-pressed to grow tired of this nutritious spread!

Eccentric in both name and origin, the Underdark Lotus with Fire Lichen Spread is sure to satisfy your hunger and delight your taste buds. Between the sweet taste of the carrots and the savoury taste of the cumin, it really is the perfect snack food for spring, summer, and fall!

Fun fact: this hummus has become so popular in our house during hang-out sessions that it’s one of the few recipes I’ve got memorized!

See below for my notes on the results and for some helpful tips and tricks when making this yourself! Get Heroes’ Feast here: https://dnd.wizards.com/heroes-feast

Note: The terrible lighting in this post is brought to you by me moving back into my student house from my parents’ home.

Prep Time: ~15 mins Cook Time: ~35 mins (25 roasting + 10 misc.) Overall: ~45 mins

For the ingredients:

1 (15-ounce) can chickpeas, drained and rinsed

1 lb. carrots (about 4 large), peeled and chopped

¾ tsp. cumin seeds or sweet paprika

1 tsp. cayenne

3 tbsp. olive oil, plus more for drizzling

⅔ cup cold water, plus more as needed

¼ cup fresh lemon juice

¼ cup tahini*

Kosher salt

Freshly ground black pepper

Radishes, sliced cucumbers, romaine lettuce leaves for dipping*

* I substituted the tahini for the same amount of 2% greek yoghurt.

** Use any of your favourite veggies/dippables! I used radishes, sliced cucumbers, any kind of sweet pepper, and flatbread (naan).

I use the following conversions in my cooking:

1 lb. carrots = 500 g

1 tsp. cumin seeds = 2 g

1 tsp. sweet paprika = 2 g

1 tsp. cayenne pepper = 1.8 g

3 tbsp. olive oil = 44 ml

⅔ cup water = 160 ml

¼ cup fresh lemon juice = 1 large lemon, juiced

¼ tahini/greek yoghurt = 60 ml

NOTE: I would caution against using bottled lemon juice instead of fresh lemon juice in this recipe. I found using bottled lemon juice gave the hummus an unpleasant bitterness compared to a freshly juiced lemon.

NOTE: I would caution the amount of cayenne pepper called for in this recipe. Even for the spice junkies in my house, 1 tsp. was A LOT of cayenne pepper. I would recommend starting with a little bit less than ¼ tsp. (~0.4 g) and increase it from there each time you make them.

Above is what the veggies looked like before and after roasting. Make sure to toss the carrots, chickpeas, 2 tbsp. olive oil, and spices together first. Then, sprinkle the salt and a generous amount of pepper overtop. I chopped the carrots into slices about a ½ inch (~1 cm) thick.

Although they aren’t a staple in many kitchens, I would highly recommend using cumin seeds for the hummus instead of the paprika - even if you need to buy them. They add an incredible taste to the hummus that makes them worth the extra price.

NOTE: Although Heroes’ Feast states to process the veggies right after coming out of the oven, I’ve had no problem with the flavour when storing them in the fridge and processing them cold.

Above is what the roasted veggies, lemon juice, water, greek yoghurt, and olive oil looked like in the food processor.

TIP: I highly recommend investing in a food processor with built-in side scrapers like the one above. Not having to stop the food processor to scrape down the sides of the bowl is a great time-saver!

TIP: Roll the lemon like a rolling pin before cutting it to maximize the amount of juice it contains.

Above is what the hummus looked like after being processed. Although Heroes’ Feast says to process it until smooth, I found the coarser consistency created a more rustic feel that was a better fit for a D&D setting.

To get it to this texture, I processed it on the lowest setting, continuously scraping down the sides, for 20 seconds. I then added ~1 tsp. more water and repeated the same process for another 20 secs.

Overall, I would give this recipe a 5/5. Everyone in my house thoroughly enjoyed it and it has become a staple during Monday movie nights!

For best freshness results, store any extra hummus in a sealed tupperware container in the fridge. It will keep for about a week or until the greek yoghurt is set to expire.

Tags

fantasy cooking dnd lunch dungeons and dragons recipes d&d lore recipe healthy heroes feasting heroes' feast dwarven cuisine dnd cookbook dnd cooking heroes feast cookbook homecook homecooking snack save me from this terrible lighting underdark lotus with fire lichen spread

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heroes-feasting

2 years ago