Creamed Eggs With Artichokes Recipes

ARTICHOKE EGG CASSEROLE

Steps:

• Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

ARTICHOKE AND EGG SPREAD

Steps:

• Combine artichoke hearts, mayonnaise, sour cream, eggs, curry powder, salt, and black pepper in a bowl until well mixed.

BAKED EGGS WITH ARTICHOKES AND PARMESAN

Steps:

• Rub butter onto bottom and sides of two 3/4-cup soufflé dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper, and cheese. (Can be prepared 1 day ahead. Cover; chill.)
• Preheat oven to 400°F. Bake until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately.

CREAMED EGGS

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.

ARTICHOKE CRESCENT APPETIZERS

Steps:

• Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13x9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° until lightly browned, 8-10 minutes., Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos. , Bake until edges are golden brown, 15-20 minutes. Cut into 24 pieces.

ARTICHOKES WITH EGGS

Steps:

• Set the artichokes upright and gently spread the leaves away from the center. Using a tablespoon scoop out the center cluster of leaves and scrape away all of the fuzzy ''choke'' beneath them. Do not scrape away any of the fleshy bottom. Place artichokes on a serving dish or on individual plates.
• Lightly beat the eggs with the mustard, lemon rind, lemon juice and salt and pepper.
• Heat the oil in a skillet and scramble the eggs over medium heat until just set - do not overcook them - they should be fairly soft. Remove the eggs to a bowl and fold in the chive. Spoon some of the eggs into the cavity of each artichoke.
• Spoon two or three tablespoons of the dressing on the eggs in the center of each artichoke and serve.

EGGS SARDOU

Steps:

• In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
• Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
• Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
• Remove the eggs with a slotted spoon, and place on a large plate.
• Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
• In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.

CHEESY SPINACH-ARTICHOKE EGG BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat eggs, sour cream, garlic powder, salt and pepper with whisk. Stir in spinach, artichoke hearts and 1/2 cup of the Parmesan cheese. Pour into pan. Top with remaining 1/2 cup Parmesan cheese and the mozzarella cheese.
• Bake 45 to 50 minutes or until cheese is melted and golden brown and egg is baked through. Serve warm.

EXTRA-CREAMY SCRAMBLED EGGS

Steps:

• In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
• Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
• Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

ULTIMATE CREAMED EGGS

Steps:

• Peel, chop and slice eggs.
• In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
• Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
• Carefully stir in eggs, heat through.
• Serve over buttered toast points.
• Garnish with paprika or parsley.