Mountain State Fair Recipe Winners


Every year, at both the Mountain State Fair and the North Carolina State Fair, the NC Egg Association holds a recipe contest. This year, here are the winners:

Khai Yat Sai

Khai Yat Sai

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First Place 2016 Mountain State Fair – Susie Zuerner, Arden, NC

This dish hails from Thailand.  I’ve Americanized it to suit more of an American palette.


1 box of Uncle Bens Chicken and Wild Rice

6 eggs beaten with dash of salt and pepper

1 teaspoon coconut oil

8 ounces of ground pork

3 strips of bacon, diced

1 small sweet onion, chopped

3 cloves of garlic, chopped

1 10oz can Mild Rotel diced tomatoes with green chilies, drained

1/3 cup super sweet corn

1/3 cup  frozen bagged chopped spinach

1 small red bell pepper, chopped

1/3 cup peas

1/3 cup green beans

dash or two of soy sauce

salt and pepper to taste

1 cup mozzarella cheese



Prepare rice and set aside.  In wok or other large (10-12 inch) non stick skillet, preheat pan with 1 tsp coconut oil.  Add beaten eggs and make an unfolded omelet. Slide large omelete into an 8 to 10 inch bowl set aside.  In same skillet brown ground pork, bacon, onions, and garlic. Once browned remove and wipe out pan with paper towel to remove excess grease. Return meat mixture to pan and add tomatoes, corn, spinach, peppers, peas, beans, soy sauce. Salt and pepper to taste. Cook for 10 minutes until done.  Once all ingredients are cooked stir in cheese and pour into egg omelet in bowl.  To serve, invert bowl and contents onto a large serving plate.  Add ring of rice around the edge of egg and serve.

Serves 4-6

Presto Pesto Italian Quiche

Presto Pesto Italian Quiche

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2016 Mountain State Fair – Second Place – Sharon Gates, Leicester, NC


1  unbaked 9″deep dish pie crust

6 large eggs

1 cup milk

1/2 cup basil pesto

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon Italian seasoning blend

1 Tablespoon butter

1/2 cup red bell pepper, chopped

1/2 cup onion, minced

3/4 cup shredded Italian cheese blend


Preheat oven to 350 degrees.  In mixing bowl, combine eggs, milk, pesto, salt, pepper and Italian seasoning.  Whisk well.  In a skillet over medium heat, melt butter and sauté bell pepper and onion until softened 4-6 minutes.  Pour pepper and onion mixture into pie shell.  Top with cheese.  Add egg mixture.  Bake for 45-50 minutes, until center is set.  Serves 6

Israeli Shakshuka

Israeli Shakshuka

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2016 Mountain State Fair – Third Place – Nate Worley, Buncombe Co.


3 medium tomatoes, chopped

1 small eggplant, cubed

1 small onion, chopped

1 green bell pepper, chopped

1 handful of fresh oregano, minced

2 cloves garlic, minced

1 Tablespoon coriander

1 Tablespoon chili powder

1 18oz. can tomato paste

Salt & pepper to taste

6 eggs


In large oven proof pot, combine all ingredients, except the eggs.  Cook on medium heat on top of range 15-20 minutes, until vegetables are tender.   Using a spoon, make indentions into the sauce.   Break eggs individually into a saucer and slip eggs into indentions.  Broil in oven for approximately 3-4 minutes, until desired doneness of eggs.

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