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6 eggs 1 (6 1/2 oz can) water packed tuna; drained 2 tbs sweet pickle relish 1 tbs minced onion 1 tbs chopped pimento 4 tbs mayo pinch dry mustard pinch sage black pepper Cook eggs, cool, remove shells. Cut in half crosswise, remove yolks. Mix together tuna, pickle, onion, pimento, mayo and seasonings. Stuff each half with tuna mixture. Sprinkle with paprika. |
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3 tbs olive oil 1 tsp garlic minced 1/8 tsp red pepper flakes 8 cup mixed greens, cut into 1-2 inch pieced (mustard greens, chard, spinache, etc) 1/4 cup water 1/4 lb coppa thinly sliced 1/2 lb mozzarella cheese thinly sliced 8 lg eggs 1/8 tsp kosher salt freshly ground black pepper 1. Preheat the oven to 450 degrees. 2. In a skillet large enought o hold all the greens, comgine the olive oil, garlic, and red pepper flakes. Cook over moderately high heat for about 45 second to flavor the oil, but do not allow the garlic to brown. Add the greens and the water and cook, stirring constantly, until the greens are wilted, 3 to 4 minutes. 3. Transfer the greens to a shallow, 10-inch ovenproof gratin dish or casserole. Arrange the coppa atop the greens in a circle around the outside of the gratin dish, leaving the center open for the eggs. Lay the mozzarella slices on top of the coppa. Carefully crack the eggs onto the greens in the center of the dish. Some of the eggs may overlap the coppa and mozzarella. Sprinkle the eggs with salt and pepper. Bake 10 to 12 minutes, or until the whites are set and the yolks are still runny. Serve immediately in the gratin dish. Notes: Coppa is a spicy Italian salami made from whole pork shoulder rather than ground meat. If you are unable to find it use soppresetts or Genoa salami. Serve the eggs with slices of herbed focaccia or toasted peasant bread. |
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24 oz. pkg frozen hash browns, thawed 5 eggs 2 chopped green onions 1/2 cup cottage cheese 1/4 tsp pepper 1/2 tsp garlic powder 1 tsp tobasco sauce 8 slices cooked and crumbled bacon In mixing bowl combine hash browns, eggs, cottage cheese and spices and mix very well. Pour into large casserole dish. Cover and refrigerate over night. Add bacon and cook at 350 degrees for 30 minutes. This serves 4 to 6 people. |
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5 eggs, beaten to blend 8-oz cheese, grated 1 cup cottage cheese 1/4 cup melted butter or margarine 1/4 cup flour 1/2 tsp baking powder 1/4 tsp salt 4-oz can diced green chilies, drained Combine all ingredients and pour into greased pan, about 8x8 or 7x9. Bake at 350 for 30-35 minutes until knife comes out clean. Serve with sour cream or salsa. Recipe can be doubled and baked in 9x13 pan. |
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6 hard boiled eggs 3 tbs butter 1 cup milk 3 tbs flour 1/4 tsp salt 1/2 tsp each, pepper, rosemary, thyme (or to taste) Peel eggs and slice into 1/4 inch thick rings. Melt butter in skillet. Add milk, gradually stir in flour. Stir and cook until the gravy begins to thicken (5 mins). Add eggs. Season with salt, pepper, rosemary, thyme. Serve on hot biscuits. |
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6 hard boiled eggs, shelled 3 tsp butter 1 1/2 tsp mild curry powder pinch of sugar 3 tbs flour 1 1/2 cups chicken broth 2 tsp lemon juice 4 slices lean bacon finely chopped parsley to garnish Cut eggs in half lengthwise and arrange cut side down in a greased, shallow casserole dish. Melt butter in saucepan, stir in curry powder, sugar and flour. Cook 1 minute. Remove from heat and stir in broth and lemon juice. Return to heat and gradually bring to a boil, stirring constantly. Taste for seasoning (add salt/pepper if required) and spoon over eggs. Bake in 400 degree oven for 5 minutes, or until eggs are heated through and sauce is bubbly. Meanwhile, chop baon and fry until crisp. Sprinkle bacon over eggs and garnish with parsley. |
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3 English muffins 6 slices broiled ham or canadian bacon 6 poached eggs hollandaise sauce asparagus (optional) Split and toast English muffins. Cut ham same size as muffin; place on muffin, slip egg on ham and cover with hollandaise sauce. Serve hot. Variations: Add asparagus spears between ham and egg layer. Add slices of broiled tomato between egg and ham, and serve with cheese sauce.(Sometimes called Eggs Robin Hood). |
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1/2 cup butter 2 egg yolks, well beaten 1/4 tsp salt 1 dash cayenne pepper 1 tb lemon juice Divide butter into 3 portions. Place egg yolks with 1/3 of the butter in top of a double boiler over hot(not boiling)water. Beat constantly with a wire whisk; when butter melts add another butter portion, and, as mixture thickens, add remaining butter, beating constantly. As soon as mixture is thickened, remove from heat and add seasonings and lemon juice. Should sauce separate, beat in two tbs of boiling water, drop by drop. Makes 3/4 cup. |
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Frozen creamed spinach eggs grated mozzarella cheese paprika or seasoned salt (optional, tomato or ham slice) Defrost the creamed spinach. Microwave it until it is gently warm. Stir thoroughly. Spoon a portion into a custard dish. Form a hollow in the center with a spoon. If you are using tomato or ham, put it in the hollow. Gently break an egg into the hollow. Sprinkle with the cheese and sprinkle with the paprika or seasoned salt. Bake at 350 until the egg is cooked as you like. |
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3 eggs walnut sized piece of butter 1-oz grated cheese 1/2 slice white bread 1 tbs oil French omelettes are quite thick, so the size of the pan is important, for a 3 egg omelette you need a 5-inch frying pan, 10-inches for a 6 egg omelette and so on. Cut the bread into small squares of about half to quarter of an inch. Fry them in oil gently and remove from the pan as soon as they turn golden. Wipe the pan out and put in the butter. In a bowl, lightly beat the 3ggs. Heat the butter until it hisses. The moment it stops hissing pour in the beaten eggs and with the back of a fork, scramble them in the hot butter for about a minute until all the egg is cooked. When it looks sort of soft scrambled add the cheese, sprinkle over the croutons and season. While the middle is still a little moist, fold it with a palette knife or fork and tip it onto a warm plate. The omelette will go on cooking for another 35 seconds to a minute after you have taken it out so unless you like eggy shoe leather, take it out of the pan just before it is cooked. |
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6 hardboiled eggs mayonnaise to add moisture and smoothness to the filling 1 tsp dry mustard 1 small stalk of celery, minced paprika Slice eggs in half, lengthwise. Scoop out the yolks into a bowl and mix in mayonnaise, dry mustard, and celery. Flip the eggwhites over and trim a flat sliver off the rounded side with a paring kinfe (this will keep them from tipping over and spilling out the filling). Flip the eggwhites hollow-side up again and spoon the filling back into the whites. Sprinkle the eggs with paprika. |
