Chopped Egg Sauce Recipes

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CHOPPED EGG SAUCE



Chopped Egg Sauce image

Make and share this Chopped Egg Sauce recipe from Food.com.

Provided by Lorac

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

3 tablespoons butter
2 tablespoons flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon white pepper
4 hard-boiled eggs

Steps:

  • Melt butter over low heat in a heavy saucepan.
  • Stir in flour, increasing heat if necessary until the mixture gently bubbles.
  • Cook 2 minutes.
  • Remove pan from burner, add milk, stir and return to stove over medium high heat.
  • Cook, stirring constanly, until mixture comes to a boil.
  • Reduce heat to medium and cook 2 minutes, stirring constantly, adding more milk if the sauce becomes too thick.
  • Season with salt and pepper, add chopped egg and mix.

Nutrition Facts : Calories 158.3, Fat 11.7, SaturatedFat 6.2, Cholesterol 164.4, Sodium 217.1, Carbohydrate 6, Fiber 0.1, Sugar 4.5, Protein 7.2

EGGS IN TOMATO SAUCE



Eggs in Tomato Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
2 1/2 cups tomato sauce (see 'Salsa di 5 minuti', recipe follows)
8 eggs
4 ounces scamorza or mozzarella, sliced
6 fresh basil leaves
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn

Steps:

  • Heat the olive oil in a large saute pan and add the tomato sauce. Bring to a boil.
  • Add the eggs, one at a time to different spots in the pan, allowing them to cook right in the sauce. Scatter the scamorza or mozzarella cheese on top.
  • Simmer on low to medium heat, with lid on, for approximately 5 minutes.
  • Remove the lid, and add the torn basil leaves at the very end. Season with salt and pepper, and serve immediately.
  • Heat the olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together.
  • Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
  • Season with salt, to taste. Add basil leaves at the very end.

HARD-COOKED EGGS IN TOMATO-ONION SAUCE



Hard-Cooked Eggs in Tomato-Onion Sauce image

This is the eggs-as-meat-style main course of hard-cooked eggs simmered in tomato sauce. Though the main recipe here is Mediterranean, and you often see this preparation in southern Italy (it's good over pasta), it is equally well known in India, where it is served with chapatti or other bread, and where the spicing is more assertive and the results even more surprising.

Provided by Mark Bittman

Categories     dinner, lunch, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish

Steps:

  • Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.
  • Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.
  • When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
  • When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 641 milligrams, Sugar 6 grams, TransFat 0 grams

FINNAN HADDIE WITH ONIONS & EGG SAUCE



Finnan Haddie with Onions & Egg Sauce image

Smoked fish, onions and egg sauce served over hot mashed potatoes... a old fashioned and traditional Irish dish from my Grandmother Chaplin.

Provided by Aroostook

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb smoked fish fillet
2 cups water
1 bay leaf (optional)
2 tablespoons butter
1 tablespoon vegetable oil
2 large onions, sliced thin
2 tablespoons chopped green onion tops, for garnish (green part only)
black pepper, to taste,for garnish
4 tablespoons butter
4 tablespoons flour
2 cups milk
3 hard-boiled eggs, chopped
1 dash salt
1 dash pepper

Steps:

  • Fish and onions should be cooked at the same time: Keep both warm while making egg sauce.
  • This dish is served with hot mashed potatoes…enough for four servings.
  • Fish: Cut the fish into strips and place it in a saucepan with water, bay leaf, enough to cover the fish.
  • Bring the mixture to a simmer and cook for 20 minutes.
  • Set aside, discard bay leaf, and use a fork to flake the fish into pieces.
  • Place over low heat.
  • Onions: In a large skillet, melt the butter with the oil over medium heat.
  • Add the onion and cook, stirring, until the onions are golden brown and cooked through.
  • Set aside warming and start egg sauce.
  • Egg sauce: In heavy saucepan over low heat, melt butter.
  • Stir in flour with a wire whisk.
  • Cook over low heat for three minutes, stirring constantly.
  • Do not allow the mixture to brown.
  • Gradually stir in milk, whisking constantly.
  • Cook over low heat for 3-5 more minutes until sauce begins to thicken.
  • Season to taste then add chopped egg.
  • Drain fish.
  • To serve: Place a serving of onions on mashed potatoes, top w/ a serving of smoked fish.
  • Pour egg sauce over fish/potatoes and garnish with green onion tops and pepper.
  • Serve immediately.

Nutrition Facts : Calories 502.5, Fat 30.3, SaturatedFat 15.7, Cholesterol 259.3, Sodium 1429.6, Carbohydrate 19.9, Fiber 1.4, Sugar 3.7, Protein 37

CREAMED EGGS ON TOAST



Creamed Eggs on Toast image

This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!

Provided by Chrissy

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 6

Number Of Ingredients 7

12 hard-cooked eggs, peeled
¼ cup butter
½ cup all-purpose flour
3 cups milk
1 tablespoon chicken bouillon granules
6 slices white bread, lightly toasted
salt and white pepper to taste

Steps:

  • Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
  • Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g

CREAMED EGGS



Creamed Eggs image

All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!

Provided by JOYCEJJ111

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 3

Number Of Ingredients 6

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
⅛ teaspoon ground white pepper, if desired
salt and pepper to taste

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
  • Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g

STEAMED FISH FILLETS WITH HARD-COOKED EGG SAUCE



Steamed Fish Fillets With Hard-Cooked Egg Sauce image

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 eggs
1 1/2 to 2 pounds red snapper, grouper, sea bass, or any other firm fillet
Salt and pepper to taste
2 tablespoons butter
1/4 to 1/2 cup good stock
2 tablespoons fresh or sour cream, optional
1 teaspoon lemon juice, or to taste
Chopped fresh parsley leaves for garnish

Steps:

  • Put eggs in small pot, cover with water and place on stove over high heat. When water boils, cover, turn off heat, and set a timer for 10 minutes. Meanwhile, set up steamer with at least an inch or two of water on bottom and a tight-fitting lid; bring to boil. When eggs are done, cool under cold running water, peel and chop.
  • Season fish with salt and pepper and set in steamer above boiling water. Fish will cook through in 5 to 10 minutes (longer if steamer is very crowded). Fish is done when a thin-bladed knife inserted into thickest part meets little resistance.
  • While fish is steaming, put butter in small saucepan and turn heat to medium. When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper, along with about 1/4 cup stock. Add cream or a little more stock and bring to boil, stirring, until thoroughly blended and slightly thick; taste and adjust seasoning. When the fish is done, lay it on a plate and spoon sauce over it. Garnish and serve.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 585 milligrams, Sugar 0 grams, TransFat 0 grams

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