15th Century Soup Of Eggs Cheese And Milk Recipes

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GOOD MORNING EGG BAKE



Good Morning Egg Bake image

This quick and easy egg and sausage bake has just a hint of zest with the addition of fiesta nacho cheese soup.

Provided by Paige

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 6

1 pound bulk pork sausage
1 small onion, chopped
9 eggs
2 tablespoons milk
1 (10.75 ounce) can condensed nacho cheese soup
2 cups shredded Cheddar cheese, divided

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat and stir in the sausage and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage mixture to the prepared baking dish.
  • Whisk together the eggs and milk. Stir in the nacho cheese soup and 1 1/2 cup Cheddar cheese. Pour egg mixture over the sausage, and top with the remaining 1/2 cup Cheddar cheese.
  • Bake in the preheated oven until the eggs are set, about 30 minutes.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 5.5 g, Cholesterol 276.2 mg, Fat 29.7 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 1008.1 mg, Sugar 1.7 g

CHICKEN SOUP WITH EGG AND CHEESE



Chicken Soup with Egg and Cheese image

Categories     Soup/Stew     Cheese     Chicken     Egg     Poultry     Low Fat     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

12 cups canned low-salt chicken broth
2 chicken breast halves with skin and bones, skin removed
3 large carrots, peeled
1 large onion, quartered
1 celery stalk with leaves
1 bay leaf
1/3 cup farina (instant Cream of Wheat)
3 large eggs
6 tablespoons freshly grated Parmesan cheese
1/4 cup cold water
Chopped fresh parsley

Steps:

  • Combine first 6 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.
  • Remove chicken and carrots from broth. Cut chicken into bite-size pieces; discard bones. Thinly slice carrots. Discard onion, celery, and bay leaf.
  • Bring broth to boil. Gradually whisk in farina; boil until broth is very slightly thickened and smooth, whisking often, about 5 minutes. Whisk eggs, 4 tablespoons cheese, and 1/4 cup water in medium bowl; gradually pour into boiling broth, stirring constantly until small egg threads form, about 3 minutes. Add chicken and carrots to pot; simmer until heated through, about 5 minutes. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with 2 tablespoons cheese and parsley.

15TH CENTURY SOUP OF EGGS, CHEESE, AND MILK



15th Century Soup of Eggs, Cheese, and Milk image

This was handed to me by a friend, and is a 15th century treasure. I have experimented with various other cheeses and come to the conclusion you really can't make any substitutions on this one or it doesn't taste right. Also this is exremely filling. A little of this goes a long long way.

Provided by TheHungaryCook

Categories     Cheese

Time 40m

Yield 4-6 bowls, 4-6 serving(s)

Number Of Ingredients 7

6 eggs, hard boiled (yolks mashed and whites minced)
3 cups milk
3 tablespoons rice flour
1/4 teaspoon ground cumin
1/4 teaspoon saffron
1/2 teaspoon salt
2 cups gruyere cheese, cut into very small pieces

Steps:

  • Blend together the egg yolks.
  • Mix in all other ingredients except egg whites and cheese.
  • Cook, stirring constantly, over medium heat until thick.
  • Add the egg whites and cheese.
  • Cook and stir until the cheese is completely melted.

Nutrition Facts : Calories 478.1, Fat 31.8, SaturatedFat 16.7, Cholesterol 402.3, Sodium 667.1, Carbohydrate 15.3, Fiber 0.2, Sugar 0.8, Protein 32

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