Baked Eggs Lorraine Recipes

EGGS LORRAINE

Steps:

• Preheat oven to 350°. Coat 2 shallow oval 1-1/2-cup baking dishes with cooking spray. Line with Canadian bacon; top with cheese. Carefully break 2 eggs into each dish. , In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs. , Bake, uncovered, until eggs are set, 25-30 minutes. If desired, sprinkle with chives.

EASY QUICHE LORRAINE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
• In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
• Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

LOW STRESS BAKED EGGS

Steps:

• Preheat oven to 350; grease ramekin with butter.
• Sprinkle HALF of the cheese on the bottom of the dish.
• Add the eggs; break egg yolks with a knife but do NOT stir.
• Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs).
• Sprinkle with remaining cheese; add pre-cooked or semi-crunchy bacon if being used (or add right before serving).
• Salt and pepper according to your tastes.
• Bake for 20-25 minutes; eggs should be "set" but not "hard." Cheese will be bubbly.
• Run a knife around the edge of the pan, slide onto dining plate.
• NOTE: To serve a crowd, prepare in an 8x8 or 9x9 or 13x9 pan, laying cheese and eggs according to the number of diners being served. Add 1 T. milk per each eggie. Remember to break yolks.
• PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up! Even the MAID isn't THAT organized--but YOU are! :-).

AIR-FRYER EGGS LORRAINE

Steps:

• Preheat air fryer to 325°. Coat 2 shallow oval 1-1/2-cup baking dishes that fit in air fryer with cooking spray. Line with Canadian bacon; top with cheese. Carefully break 2 eggs into each dish. , In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs. Place dishes in air fryer. Cook until eggs are set, 10-15 minutes. If desired, sprinkle with chives.

EGGS LORRAINE

Steps:

• Coat two shallow oval 1 1/2 cup baking dishes with cooking spray. Line with Canadian bacon, top with cheese. Carefully break two eggs into each dish.
• In a small bowl; whisk sour cream, salt, and pepper until smooth; drop by teaspoonfulls onto eggs.
• Bake, uncovered at 350 for 25-30 minutes or until eggs are completly set. Sprinkle with chives if desired.