8 slices side bacon chopped
2 cup frozen hash brown potatoes
1 1/2 cup shredded old chedder, colby
6 eggs, beaten
1 cup milk
1/2 cup thinly sliced green onions
Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of drippings. Saute potatoes in drippings until browned, about 10 minutes. Drivide potatoes among 4 individual greased 1 cup shallow baking dishes. Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions; pour into dishes. Bake at 350°F oven 20 to 25 minutes for until set. Garnish.
Russian Helmets Aka Baked Eggs
6 medium tomatos
1/2 teaspoon salt
1/2 teaspoon pepper to taste
3 teaspoon red wine or herbal vinegar
2 tablespoon butter
Cut the stem section from the top of each tomato. Take a spoon and scoop out the pulp & seeds. Sprinkle into each tomato a 1/2 tspn of wine or vinegar. Break one egg into each tomato. Place in a buttered baking pan and put into a preheated 325°F oven. Bake until eggs are set to your own taste. Remove from oven sprinkle with salt & pepper to taste and top a dab of butter. A tasty & different lunch or brunch treat!
Scrambled Eggs Archduchess
Potato: Whip the potatoes with cream, paprika and cheese, then pipe the potatoes around a oven proof platter.
Eggs: Heat the butter in a skillet. Add the ham and mushrooms and sauté for 3 minutes. Beat the eggs with the cream and seasonings. Add to the skillet and sauté the eggs scrambling. Place the eggs in the centre of the piped potatoes.
Sauce: Whip the paprika into the mornay sauce. Pour over the eggs. Sprinkle the asparagus tips over. Bake in a preheat 500°F (250°C) oven for 8-10 minutes.
Smoked Trout Hash With Fried Eggs
2 cup brabant potatoes; blanched
2 tablespoon olive oil
1/2 cup chopped yellow onions
1 teaspoon minced garlic
1 lb smoked trout
1 salt and pepper
2 tablespoon butter
8 whole eggs
1 cup choron sauce; recipe follows, warm
1 oz caviar
1 long chives
2 tablespoon chopped chives
2 tablespoon brunoise red peppers
2 tablespoon brunoise yellow peppers
1 shallot; minced
4 oz white wine vinegar
4 oz white wine
1 oz tomato puree
4 egg yolks
1 cup melted unsalted butter
Preheat the fryer. For the hash: Fry the brabant potatoes, for 2 to 3 minutes or until golden brown. Remove from fryer and season with Essence. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions for 1 minute. Add the garlic and continue sauteing for 1 minute. Add the fried potatoes and saute for 1 minute. Flake in the trout and continue sauteing for 2 minutes. Season with salt and pepper. For the fried eggs: In a saute pan, heat the butter. Crack each egg into the hot saute pan and season with salt and pepper. Fry the eggs for 2 to 3 minutes or until the yolk has almost set. Spoon the hash in the center of the platter. Lay the fried eggs directly on top of the hash. Drizzle the Choron sauce over the eggs. Garnish with the caviar, long chives, chopped chives and peppers.
Yield: 4 servings
Choron Sauce: Combine shallots, vinegar, and wine and reduce by 1/4. Add tomato puree and reduce by 1/2. Pour into a bowl and whisk in the egg yolks. Place over simmering water and whisk until light, airy and ribbony. Slowly whisk in melted butter. Season with salt and pepper.
Recipe From: Essence of Emeril
8 tea bags or
3 tablespoon loose black tea leaves
3 cup water
1/2 cup terkyaki sauce
8 eggs, room temperature
Combine tea bags, water and teriyaki sauce in medium saucepan, add eggs. Bring to full boil over high heat. Remove from heat; cover tightly and let stand 20 minutes. Remove eggs, RESERVING liquid. Place eggs under cold running water until cool enough to handle. GENTLY tap each eggshell with back of metal spoon until eggs are covered with fine crakes. (Do Not Peel Eggs) Return eggs to reserved liquid. Bring to boil; reduce heat, cover and simmer 25 minutes. Drain off liquid and refrigerate eggs until chilled. About one hour. Peel carefully before serving.
Tortillas And Eggs
6 large eggs
1/4 cup milk
4 corn tortillas; torn into 1 pieces
1/4 cup each vegetable and hot sauce
1/3 cup cheese; grated, (chedder or jack)
1 salt and pepper
In a medium bowl, whisk eggs and milk. Set aside. In a large skillet, fry tortilla pieces in hot oil until lightly brown, 1 to 2 minutes. Trun frequently to prevent pieces from sticking together. Add egg mixture and turn rapidly with spatula, scrambling with crispy tortilla pieces. When eggs are almost done, add cheese and hot sauce. Serve immediately. Nice with toast, muffins or warm flour tortillas. Serves 4.
Curried Stuffed Eggs
12 hard-cooked eggs
1 lettuce leaves -- for lining
2 tablespoon curry powder
3/4 cup low-calorie mayonnaise
2 tablespoon minced parsley
2 tablespoon minced spinach
1 tablespoon dijon mustard
1 dill sprigs or chives, and
1 paprika -- for garnish
1. Peel eggs and halve lengthwise, remove yolks from whites, and place halved egg whites on bed of lettuce arranged on a platter. In a mixing bowl mash egg yolks with curry powder, mayonnaise, parsley, spinach, and mustard until smooth.
2. Spoon or pipe this filling into egg-white halves. Garnish with dill sprigs and paprika. Cover carefully with plastic wrap and chill for 15 minutes before serving.
Recipe From: the California Culinary Academy
1 lb prk sausage (bulk)
8 slices bread/cubed
3/4 lb cheddar cheese/shredded
4 eggs; beaten
2 1/2 cup milk
3/4 teaspoon mustard
1 can mushroom soup
1/4 cup vermouth
In a 9x13 greased caserole dish, place bread cubes. Brown sausage into very fine pieces, drain. Top bread with cheese. Place sausage on top of cheese and bread Mix eggs and milk together and pour on top of the sausage, bread and cheese. Cover and refrigerate overnight. Next morn.: Mix vermouth and soup (no extra water) together and spread over the top of the casserole. Bake 300°F for 1 hour.
Down-Home Creamed Eggs On Toasted English Muffins
3 cup skim milk
3 tablespoon all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs; thinly sliced
4 english muffins; split, toasted
1. Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat; stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat.
2. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs.
Recipe by: Pillsbury Fast and Healthy Magazine
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