Egg And Onion Recipes

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BAKED EGGS WITH ONIONS AND CHEESE



Baked Eggs With Onions and Cheese image

Eggs can be baked on a bed of almost anything -- cooked spinach and sliced tomatoes come to mind immediately -- but the trick in every case is to avoid overcooking. The consistency of baked eggs should be like that of fried eggs, with a barely cooked white and a soft, runny yolk.

Provided by Mark Bittman

Categories     breakfast, main course

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 7

4 tablespoons butter or olive oil
4 cups sliced onions
Salt and freshly ground black pepper
1 1/2 cups coarse bread crumbs
1 cup grated Gruyere or Cantal cheese
1/2 cup grated Parmesan
8 eggs

Steps:

  • Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
  • Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
  • Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 533 milligrams, Sugar 5 grams, TransFat 0 grams

FRENCH ONION EGG SKILLET



French Onion Egg Skillet image

Caramelized onions, beef broth, toasted croutons and loads of gooey Swiss cheese bring all the rich flavors of your favorite soup together in this easy egg dish made right in your skillet.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 6

Number Of Ingredients 9

4 tablespoons butter
2 medium onions, cut into 1/4-inch slices (2 cups)
1 cup Progresso™ beef flavored broth (from 32-oz carton)
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cubed (1/2-inch) French baguette or other firm-textured bread
1 cup shredded Swiss cheese (4 oz)

Steps:

  • In 12-inch cast-iron skillet, heat 2 tablespoons of the butter over medium-high heat. Add onions; cook 5 to 7 minutes, stirring occasionally, until onions begin to brown. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until onions are browned. Increase heat to high. Add broth; cook and stir 5 to 7 minutes or until onions are dark brown and liquid has evaporated. Transfer onions to bowl.
  • Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with whisk until well mixed. Set oven control to broil.
  • Wipe out skillet with paper towels. Heat remaining 2 tablespoons butter in skillet over medium heat. Add bread cubes; stir to coat. Cook 3 to 4 minutes, stirring frequently, until cubes are lightly browned. Reduce heat to low; pour egg mixture into skillet over bread cubes. Cook 5 to 8 minutes, without stirring, until eggs are set on bottom, but still jiggly on top. Arrange onions over top. Sprinkle with cheese.
  • Broil with top of skillet 6 inches from heat 3 to 5 minutes or until set and cheese is melted.

Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 290 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

These eggs are a great way to start out your morning! They are easy and fast to make!

Provided by Whitney

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 12m

Yield 3

Number Of Ingredients 6

1 ½ tablespoons milk
6 eggs
½ cup minced onion
½ teaspoon black pepper
½ teaspoon salt
1 ½ teaspoons butter

Steps:

  • Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
  • Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

Nutrition Facts : Calories 176.8 calories, Carbohydrate 4 g, Cholesterol 378 mg, Fat 12.2 g, Fiber 0.6 g, Protein 13.2 g, SaturatedFat 4.5 g, Sodium 546.4 mg, Sugar 2.3 g

STELLA'S AVOCADO, EGG, AND ONION



Stella's Avocado, Egg, and Onion image

This is so simple yet surprisingly delicious. My poor mother-in-law had to deal with me when I was a vegetarian. This was what she made. It has been my husband's and my favorite ever since. This is an adjust-to-taste type of food. Enjoy...

Provided by Alicia

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 10m

Yield 2

Number Of Ingredients 4

2 hard-cooked eggs, mashed
1 avocado, mashed
¼ onion, finely chopped
salt to taste

Steps:

  • Stir the egg, avocado, onion, and salt together in bowl until well-mixed.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 10.4 g, Cholesterol 212 mg, Fat 20.1 g, Fiber 7 g, Protein 8.5 g, SaturatedFat 3.8 g, Sodium 69.6 mg, Sugar 1.8 g

ONION AND MUSHROOM SCRAMBLED EGGS



Onion and Mushroom Scrambled Eggs image

A recipe inspired from a local brunch restaurant. The Boursin® cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of exotic mushrooms and I like to serve this with toast.

Provided by boonu

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 2

Number Of Ingredients 9

1 ½ tablespoons extra-virgin olive oil
1 (8 ounce) package sliced fresh mushrooms
1 onion, sliced
1 clove garlic, minced
1 ½ tablespoons Italian seasoning
5 eggs
2 tablespoons garlic and herb cheese spread (such as Boursin®)
salt and ground black pepper to taste
⅓ cup shredded mozzarella cheese

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
  • Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
  • Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.

Nutrition Facts : Calories 415.5 calories, Carbohydrate 13.3 g, Cholesterol 438.8 mg, Fat 31.3 g, Fiber 3.5 g, Protein 23.9 g, SaturatedFat 11.4 g, Sodium 369.1 mg, Sugar 5.4 g

EGG AND ONION



Egg and Onion image

Make and share this Egg and Onion recipe from Food.com.

Provided by Jewpanese cook

Categories     European

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

1 bunch scallion (spring onions)
8 eggs
3 tablespoons margarine (regular or vegan)
1/2 teaspoon salt
1 pinch black pepper

Steps:

  • Hard boil the eggs. Shell them and halve them.
  • Put the scallions into the food processor and pulse for 3 seconds
  • Add all the remaining ingredients and pulse for another 5 seconds until everything is blended together. Do not turn this into a puree!
  • Turn into a dish and chill until needed.
  • Serve with fingers of challah, matzah, salad or whatever you fancy.

Nutrition Facts : Calories 148.7, Fat 12.3, SaturatedFat 3, Cholesterol 282, Sodium 353.6, Carbohydrate 0.6, Sugar 0.5, Protein 8.4

SCRAMBLED EGGS WITH CHEDDAR CHEESE AND ONIONS



Scrambled Eggs with Cheddar Cheese and Onions image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

10 large eggs
1/4 cup milk, half-and-half, or heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 small onion, diced
1 cup coarsely shredded extra-sharp Farmhouse cheddar (about 3 ounces)

Steps:

  • In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
  • Melt the butter in a medium non-stick skillet over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the egg mixture and cook, stirring, until loosely set, about 3 minutes. Sprinkle the cheese over the eggs and stir to combine. Continue to cook, stirring, for 2 to 4 minutes depending on desired firmness of the eggs. Serve immediately.

L.E.O. (LOX AND EGGS AND ONIONS)



L.e.O. (Lox and Eggs and Onions) image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 large Spanish onion
3 tablespoons canola oil
1 tablespoon butter
1/4 pound lox (may be scraps or wings)
8 eggs
Salt and pepper
2 scallions, chopped

Steps:

  • Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.

EGG SALAD WITH CELERY



Egg Salad with Celery image

This is a very simple egg salad with celery recipe, and some might find it a little bland for their tastes, but I love it just the way it is!

Provided by GOLDIE6175

Categories     Salad     Egg Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

6 large eggs
2 stalks celery, finely chopped
½ cup mayonnaise (such as Hellman's®)
¼ cup finely chopped onion
¼ teaspoon mustard powder
⅛ teaspoon salt

Steps:

  • Put eggs in a medium saucepan with cold water. Bring to a boil; turn off heat and let sit for 10 minutes.
  • Peel eggs and chop both ways in an egg slicer into a bowl. Add celery, mayonnaise, onion, mustard powder, and salt and mix together. Serve.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 3.1 g, Cholesterol 289.5 mg, Fat 29.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 5.6 g, Sodium 350.3 mg, Sugar 1.6 g

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