Brunch Eggs With Herbed Cheese Sauce Recipes

BRUNCH EGGS WITH HERBED CHEESE SAUCE

Steps:

• In a small saucepan, melt the butter and stir in flour; remove from heat.
• Gradually stir in milk, return to heat and heat to boiling, stirring constantly.
• Boil and stir 1 minute; stir in Cheddar cheese, basil.
• Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm.
• In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm.
• Beat the yogurt with with egg substitute and pour into skillet that was used for bacon.
• As the egg mixture begins to set at bottom and side, gently lift the cooked portions with spatula so that uncooked portion can flow to bottom.
• Avoid constant stirring.
• Cook 3 to 5 minutes or until thickened throughout but still moist.
• Place 1 slice bacon on each muffin half.
• Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top.
• Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives.
• Serve with fresh fruit for a delightful brunch for 4.

EGGS IN PURGATORY WITH CRISPY HERBED PARMESAN BREADCRUMBS

Steps:

• For the eggs in purgatory: Pulse the bread in a food processor until finely ground. Add the oregano and a pinch of salt and process until the herbs are finely chopped. Add 1 tablespoon of the olive oil and pulse until incorporated.
• Heat a large nonstick skillet over medium-high heat. Add the crumbs and toast, stirring, until golden, about 5 minutes. Transfer to a bowl and stir in the Parmesan.
• Wipe the skillet clean and lower the heat to medium. Add the remaining 2 tablespoons oil and the red pepper flake, garlic and onion. Cook, stirring occasionally, until softened, about 6 minutes. Add the crushed tomatoes and 1/2 cup water, cover partially and cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Crack one of the eggs into a small bowl. Make a small indentation in the tomato sauce in the skillet, then gently pour the egg into the indentation. Repeat with the remaining eggs. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 5 to 7 minutes.
• For the spicy yogurt sauce: Meanwhile, add the yogurt, oregano, cumin, red pepper flakes and lemon zest and juice to a small bowl and mix to combine. Season with salt and pepper.
• Serve the eggs and sauce in shallow bowls topped with the Parmesan crumbs and spicy yogurt sauce.

EGGS BAKED IN CHEESE SAUCE

Steps:

• Melt butter in sauce pan over medium heat sprinkle in flour a little at a time stirring constantly as you go.
• Once all flour has been added you will have a pasty ball in your pan - do not be alarmed begin to add in the milk small amounts at a time stirring as you go, this can take a while, be patient you don't want to make glue.
• All your milk is in and your sauce will now seem a bit thin, do not be alarmed. Begin to slowly add your cheese, letting it melt inches then season to taste (this means you should taste it at this point.)
• Pour about 1/3 of the cheese sauce into the bottom of a baking dish, crack your eggs one by one into the cheese sauce, cover the eggs with the remaining cheese sauce.
• Bake in 350°F oven for 30-45 minutes.
• Serve each egg over an English muffin, sausage ham and/or bacon are great along side.