Feeds:
Posts
Comments

Posts Tagged ‘eggs’

Italian Eggs Benedict with Pesto Hollandaise

Ingredients
1/2 cup butter, cubed
1 tablespoon prepared pesto
4 large egg yolks
2 tablespoons water
1 tablespoon lemon juice
2 teaspoons white vinegar
4 large eggs
8 thin slices prosciutto or deli ham
4 fresh basil leaves
4 slices tomato
4 slices Italian bread (1 inch thick), toasted

Directions
In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly.

Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.

Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately. Yield: 4 servings.

Recipe found here: Italian Eggs Benedict with Pesto Hollandaise

Read Full Post »

Prosciutto & Cheddar Breakfast Biscuits

Ingredients
2-1/3 cups biscuit/baking mix
1/2 cup 2% milk
3 tablespoons butter, melted
1 to 2 tablespoons minced fresh chives

EGGS:
6 large eggs
2 tablespoons 2% milk
1/4 teaspoon salt
2 ounces thinly sliced prosciutto or deli ham, cut into strips
2 green onions, chopped
1 tablespoon butter
1/2 cup shredded cheddar cheese

Directions
Preheat oven to 425°. In a bowl, combine biscuit mix, milk, melted butter and chives; mix just until moistened.

Turn dough onto a lightly floured surface; knead gently 8-10 times. Pat or roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until golden brown.

Meanwhile, in a large bowl, whisk eggs, milk and salt. Place a large skillet over medium heat. Add prosciutto and green onions; cook until prosciutto begins to brown, stirring occasionally. Stir in butter until melted. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat.

Split warm biscuits in half. Fill with egg mixture. Yield: 6 servings.

Recipe found here: Prosciutto & Cheddar Breakfast Biscuits

Read Full Post »

Creamy Egg Salad

Creamy Egg Salad

Ingredients
3 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped green or sweet red pepper
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 tablespoons minced fresh parsley
8 hard-cooked eggs, chopped

Directions
In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving. Yield: 3 cups.

Recipe found here: Creamy Egg Salad

Read Full Post »

Mushroom Quiche Lorraine

Mushroom Quiche Lorraine

Ingredients
1 unbaked pastry shell (9 inches)
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
2 tablespoons butter
4 large eggs
1-1/4 cups half-and-half cream
1/8 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese
4 bacon strips, cooked and crumbled
Add to Shopping List

Directions
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°.

Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon.

Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Yield: 6 servings.

Recipe found here: Mushroom Quiche Lorraine

Read Full Post »

Cheesy Souffles

Cheese Souffles

Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground mustard
Dash cayenne pepper
1 cup milk
1 cup (4 ounces) shredded cheddar cheese or Swiss cheese
4 eggs, separated

Directions
In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly. In a bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture.

Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350° for 20 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 4 servings.

Recipe found here: Cheese Souffles

Read Full Post »

Crepes Suzette

Crepes Suzette

Ingredients:
For the suzette butter:
1 orange
8 Tbs. (1 stick) unsalted butter
1/3 cup sugar

For the batter:
1/3 cup all-purpose flour
1 tsp. sugar
1/2 tsp. salt
4 eggs
1 3/4 cups milk, plus more as needed
3 Tbs. unsalted butter

6 Tbs. brandy
3 Tbs. Grand Marnier
Thin strips of orange zest for garnish

Directions:
To make the suzette butter, grate the zest from the orange. Cut the orange in half and extract the juice. In a food processor, combine the orange zest, butter and sugar and process until completely blended. With the motor running, slowly add the orange juice and process again until blended. Use immediately or refrigerate in an airtight container for up to 1 week.

To make the batter, in a small bowl, whisk together the flour, sugar and salt. In another bowl, whisk together the eggs and the 1 3/4 cups milk. Gradually whisk in the flour mixture to make a thin, lump-free batter. Cover and refrigerate for 2 hours.

When ready to cook, stir the batter; it should be the consistency of heavy cream. If it is too thick, thin with a little more milk. Heat a 12-inch crepe pan or nonstick fry pan over medium heat until hot. Add 1 tsp. of the unsalted butter and tilt the pan to coat the bottom with the butter as it melts. Ladle about 1/4 cup of the batter into the pan, tilting and swirling the pan to coat the bottom with the batter. Pour any excess batter back into the bowl. Cook until the edges are dry and separate slightly from the pan, 30 to 45 seconds. Using a spatula, turn the crepe over and cook for just a few seconds. Transfer to a warmed plate and cover with aluminum foil to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed. You should have 12 crepes.

In a fry pan over medium-high heat, melt 4 Tbs. of the suzette butter and add 4 crepes to the pan. Using 2 forks, turn the crepes in the butter to coat, then fold each into fourths and nestle them in the pan. Add 2 Tbs. of the brandy and 1 Tbs. of the Grand Marnier. Remove from the heat. Using a long-handled match, ignite the brandy and stir the crepes in the sauce until the flames subside. Transfer to individual plates. Repeat the process in 2 more batches. Serve immediately, garnished with the orange zest strips. Serves 6.

Recipe found here: Crepes Suzette

Read Full Post »

Amish Breakfast Casserole

Amish Breakfast Casserole

Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Directions
Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13×9-in. baking dish.

Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.

Recipe found here: Amish Breakfast Casserole

Read Full Post »

Older Posts »

%d bloggers like this: