CREAMED EGGS
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
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
CREAMY BAKED EGGS
This is part of our traditional Christmas morning breakfast, and is perfect for any brunch when you want to prepare dishes the day before. Of course, you can just assemble and cook, but it is the convenience of having the dish ready to bake, and eliminating the mess in the morning, (and the delicious taste!) which appeals most to me. I indicated that this serves 4, but it will serve 6 if you have other brunch items. The recipe can be doubled and baked in a 9x13 inch pan. I have used this recipe for at least twenty years after taking a Doris Simms cooking class in Ottawa.
Provided by Sweet Baboo
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make sauce first. Can be made in the microwave if you wish.
- Melt 2 tablespoons butter in saucepan and add the flour.
- Whisk together till smooth, and fry gently for a few minutes which will remove the raw taste of the flour. Do not brown the roux.
- Add the milk while whisking to avoid lumps, and cook the mixture till thickened. This will make a thin sauce.
- Off heat, add the grated cheese, and whisk till it melts.
- Add salt and pepper to taste.
- Beat the eggs in a bowl to combine.
- Saute the green onion in 2 tablespoons butter to soften.
- Add beaten eggs and bacon.
- Fry-scramble, and remove from pan while they are still quite soft (nearly set), and combine with the sauce.
- Stir together, and place in a buttered 11x7 inch baking dish.
- Butter the bread.
- Whirl in a food processor to make buttered crumbs.
- Sprinkle on top of the sauced eggs.
- Can refrigerate, covered, overnight for baking the next morning.
- Bake, uncovered, at 350°F for 20 minutes, till set, and crumbs are toasted.
CREAMY BAKED EGGS
My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.
Nutrition Facts : Calories 135 calories, Fat 9g fat (4g saturated fat), Cholesterol 200mg cholesterol, Sodium 237mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
EGG BAKED IN CREAM
Provided by Christine Muhlke
Categories dinner, for one, quick, appetizer
Time 20m
Yield Serves 1
Number Of Ingredients 9
Steps:
- Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.
- Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY BAKED EGGS FOR TWO
You can change this up a bit by adding crumbled, cooked bacon, or ham, or cooked spinach at the bottom of the ramekins.
Provided by SeriousMoms
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees.
- Butter two 8 oz ramekins, and then crack 2 eggs inside each. Be careful not to break the yolks.
- Sprinkle parmesan cheese on top, and then salt and pepper.
- Pour two tablespoons of cream over the egg mixture in each ramekin.
- Place the ramekins on a cookie sheet and bake for 10 to 20 minutes, or when they are done to your liking.
Nutrition Facts : Calories 318.1, Fat 27.7, SaturatedFat 14.5, Cholesterol 432.4, Sodium 280.4, Carbohydrate 1.8, Sugar 0.5, Protein 15.2
EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
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.
CREAM CHEESE SCRAMBLED EGGS
Steps:
- In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.
Nutrition Facts : Calories 362 calories, Fat 28g fat (14g saturated fat), Cholesterol 483mg cholesterol, Sodium 954mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
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