6 slice bread
6 large eggs
3 tablespoon butter or margarine; approximately
Lightly butter both sides of slices of bread. Cut or tear out a hole in the middle of each slice. Heat non-stick skillet or griddle on medium. Place bread on grill, crack egg into a dish (to make sure it's good) and put it in the hole. Cook round piece off to the side until golden brown on both sides. Fry until egg looks half done. Carefully flip egg and toast and cook until done, being careful not to overcook. Place egg/toast on a plate, and place the round piece on top of the egg.
Champagne Poached Eggs
8 eggs
2 tablespoon unsalted butter
2 cup champagne
8 thin slices smoked salmon
4 thin slices warm; buttered toast
1 ground black pepper; to taste
1 chopped chives; as garnish
In small saucepan, boil 2 cups water. Place 4 eggs in their shells in the boiling water, count to 30 and then remove them. Repeat with remaining eggs. This will help retain their shape in the poaching process...
In small saute pan, melt butter. Add champagne and bring to a simmer. Gently crack each egg over the simmering liquid, letting the egg ease into the pan. Poach each egg for 2 to 2 1/2 minutes: Don't crowd the pan...
Remove each egg with a slotted spoon. Lay 2 slices of smoked salmon over each slice of toast and place 2 eggs side by side on top. Add freshly ground pepper, a sprinkle of chives, and, if desired a squeeze of lemon. Serve immediately.
Coddled Eggs
3 oz baby spinach leaves, trimmed
3 tomatoes, quartered
1 salt and pepper
4 teaspoon worcestershire sauce
4 eggs, size 3
1/4 pint soured cream
2 slices, wholemeal bread
1 oz butter
1 tablespoon vegetable oil
1 parsley sprigs to garnish
Preheat the oven to Gas 4, 350°F, 180°C, 10 minutes before cooking the eggs. Arrange the spinach in the base of four oven-proof ramekin dishes. Add the tomatoes, then season well.
Add 1 teaspoon worcestershire sauce to each ramekin, then carefully break in an egg. Spoon the soured cream around each egg, then place the ramekins in a shallow baking tin half filled with hot water. Cover and cook in the oven for 35 minutes or until the eggs are set.
Meanwhile, cut each slice of bread into triangles. Melt the butter and oil together in a frying pan, then fry the bread, turning once, for 5 mins, or until crisp and golden.
Place the ramekins on a serving plate and arrange the fried bread around the dishes. Garnish with the parsley sprigs and serve immeadiately.
Cottage Eggs
4 large eggs
1 salt and pepper to taste
1 1/2 tablespoon butter
1/2 cup small curd cream style
1 cottage cheese
2 tablespoon finely diced cheddar cheese
Beat eggs with salt and pepper just enough to blend yolks and whites.In an 8" skillet,melt butter and twirl to coat bottom of skillet;add eggs to hot butter and cook over moderately low heat,lifting eggs from bottom with a large spoon as they set. When almost set,shut off heat,fold in cottage and cheddar cheese.Serve at once.Makes 2 servings.
Deep-Fried Coated Eggs
4 eggs
1 cup lean pork
2 scallion stalks
1 1/2 tablespoon cornstarch
1 tablespoon sherry
2 tablespoon soy sauce
1/2 teaspoon salt
1 oil for deep-frying
1 lettuce
1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes. Shell, but leave eggs whole.
2. Meanwhile mince pork and scallion stalks; then combine with cornstarch, sherry, soy sauce and salt, blending well.
3. Coat each egg with about 3 tablespoons of the pork mixture, using a knife to spread mixture as evenly as possible.
4. Heat oil. Gently lower in coated eggs and deep-fry, basting with hot oil, until golden. Drain on paper toweling.
5. Cut eggs in half lengthwise. Serve on a bed of lettuce strips.
Recipe From: The Thousand Recipe Chinese Cookbook
Eggs Continental
2 cup toasted crutons
1 cup shredded cheddar cheese
6 eggs
2 cup milk
1/2 teaspoon salt
1/2 teaspoon mustard
1/8 teaspoon onion powder
1 black pepper to taste
6 bacon; fried crisp, crumbled
In bottom of greased 1-1/2 quart casserole, combine croutons and cheese. Mix eggs, milk, salt, mustard, onion powder and pepper; pour over croutons and cheese. Sprinkle bacon over top. Bake at 325°F for 30-45 minutes. Doubles easily.
Recipe From: High Cotton Cookin'
Eggs With Peppers And Tomato Cream
8 slices italian bread
1/3 cup olive oil, about
1 medium onion, finely diced
1 medium red pepper,finely diced
1 medium yellow pepper, finely diced
1 small clove garlic, minced
2 1/2 teaspoon balsamic vinegar
1 salt, ground pepper to taste
2 tablespoon minced fresh basil
1 1/2 cup prepared marinara sauce
1/2 cup whipping cream
8 poached eggs
1/3 cup grated parmesan cheese
1. Heat 1 tablespoon of the oil in a medium skillet, preferably non-stick. Add onion; cook over medium heat until it begins to soften, 3 to 4 minutes. Add bell peppers and garlic; cook 2 minutes. Add vinegar, salt and pepper. Reduce to low heat and cook until vegetables are soft, 4 to 5 minutes. Remove from heat and add basil. Can be cooked a day ahead; heat gently on the stove or in the microwave oven before using.
2. Meanwhile, brush the bread with remaining olive oil. Arrange on a baking sheet and bake in a 400°F oven until lightly browned, 4 to 5 minutes; set aside.
3. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through.
4. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once.
Fried Eggs Shanghai-Style
1/4 lb crab meat (or lobster)
6 egg whites
1/2 cup milk
2 green onions
5 leaves boston lettuce
1 teaspoon sherry
1 pinch salt
2 teaspoon cornstarch
3 tablespoon peanut oil
Flake crab meat into strands, removing any cartilage. Mix with sherry. Wash onions; remove roots and greens; finely mince white part. Wash and pat dry lettuce leaves; arrange on round serving plate. In a mixing bowl, beat egg whites. When eggs begin to stiff- en, slowly add milk. When eggs are stiff, fold in crab, onions, salt and cornstarch. Eggs will tend to break down at this point into a frothy soup.
Stir-frying: Heat wok to medium hot. Add oil. When oil is heated, add egg mixture, carefully folding and turning while eggs become firm. Remove to serving platter. Serve.
The Icons below will guide you to the other Lamb Recipe Pages
