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Posts Tagged ‘eggs’

Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

Ingredients
8 oz. Galbani® Mozzarella Fresca™ Ball 8 oz., 1/2 inch dice
4 oz. Galbani® Mozzarella, shredded
9 oz Galbani® Ricotta
Extra virgin olive oil
2 cups tomato sauce
1 tsp. crushed red pepper flakes
12 eggs
1/2 cup fresh basil, torn
Extra virgin olive oil

Directions
Preheat oven to 350°F.

Lightly brush 4 individual casserole* with olive oil.

Spoon 1/4 cup tomato sauce into each casserole. Sprinkle with the crushed pepper flakes.

Crack eggs into dishes (3 eggs in each) and evenly cover each with the diced and hand shredded mozzarella, and ricotta.
Bake for 15 minutes.

Garnish with fresh basil and a drizzle of extra virgin olive oil.

* You may also use a 12- x 3-inch cast iron skillet or 13- x 9-inch casserole dish. Bake for 30-40 minutes until desired consistency, rotating dish every 10 to 15 minutes. Yield: 4 servings

Recipe found here: Baked Eggs with Ricotta, Mozzarella, and Spicy Tomato Sauce

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Eggs Benedict Casserole
Ingredients
12 ounces Jones Dairy Farm Canadian Bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika

HOLLANDAISE SAUCE:
4 large egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions
Place half of the Canadian bacon in a greased 3-qt. or 13×9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard 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, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Recipe found here: Eggs Benedict Casserole

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Croque Madame

Ingredients
1 pound thinly sliced Gruyere cheese, divided
16 slices sourdough bread
1-1/2 pounds thinly sliced deli ham
1/2 cup butter, softened
4 to 6 tablespoons mayonnaise

EGGS:
2 tablespoons butter
8 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
Preheat oven to 400°. Place half of the cheese on eight bread slices; top with ham and remaining bread. Spread outsides of sandwiches with softened butter.

On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown. Spread tops with mayonnaise; top with remaining cheese. Transfer to an ungreased baking sheet; bake 4-5 minutes or until cheese is melted.

Meanwhile, for eggs, heat 1 tablespoon butter on griddle over medium-high heat. Break four eggs, one at a time, onto griddle. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Sprinkle with salt and pepper. Place eggs over sandwiches. Repeat with remaining ingredients. Yield: 8 servings.

If you prefer, you can leave off the egg [it is then called a croque monsieur]

Recipe found here: Croque Madame

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Cheesy Egg Puffs

Ingredients

1/2 pound fresh mushrooms, sliced
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese

Directions
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.

In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.

Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Carefully run the knife around edge of muffin cups before removing. Yield: 2-1/2 dozen.

Recipe found here: Cheesy Egg Puffs

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Cream Cheese & Chive Omelet

Ingredients
1 tablespoon olive oil
4 large eggs
2 tablespoons minced chives
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces cream cheese, cubed
Salsa

Directions
In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa. Yield: 2 servings.

Recipe found here: Cream Cheese & Chive Omelet

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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

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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

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