Egg Mushroom Havarti And Dill Panini Recipes

BAKED HAVARTI EGGS

Baked Havarti Eggs image

Here's a fun way to serve breakfast.

Provided by Vicki Butts (lazyme)

Categories Eggs

Time 20m

Number Of Ingredients 6

Ingredients

4 tsp butter
4 Tbsp half and half
4 large eggs
salt and pepper, to taste
4 Tbsp grated havarti cheese (heaping)
1/2 tsp dill

Steps:

1. Preheat oven to 450 degrees.
2. Place 1 teaspoon butter into 4 ovenproof ramekin dishes, place in oven to melt.
3. Remove from oven and add 1 tablespoon half-and-half and crack 1 egg into each dish. Season with salt and pepper to taste.
4. 4. Cover each egg with 1 tablespoon Havarti. Sprinkle dill evenly over each. Bake for 8 to 10 minutes or until egg white is done with yolk softly cooked.

HERBED HAVARTI IN PASTRY

Herbed Havarti in Pastry image

At holiday cocktail parties, I love surprising guests with this impressive Havarti baked inside puff pastry. The wrapped cheese is pleasantly seasoned with herbs and served alongside crackers and fresh fruit.-Darci Truax, Coupeville, Washington

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1/2 cup dried parsley flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
2 tablespoons Dijon mustard
2 blocks (8 ounces each) dill Havarti cheese
1 sheet frozen puff pastry, thawed
1 egg, beaten
Coarse salt, optional
Assorted crackers and fresh fruit

Steps:

In a shallow bowl, combine the parsley, thyme, rosemary and oregano. Spread mustard over cheese blocks; roll in herbs to coat. , On a lightly floured surface, roll pastry to about 13 in. long (or long enough to fit cheese blocks end to end). Place cheese on pastry and fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on an ungreased baking sheet. , Brush pastry with egg. With floured cutters, cut decorative shapes from dough scraps if desired; arrange over the top and brush with egg. Sprinkle with salt if desired. Bake at 375° for 20-25 minutes or until puffed and golden brown. Serve warm with crackers and fruit.

Nutrition Facts : Calories 188 calories, Fat 13g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

MARTHA ROSE SHULMAN'S SCRAMBLED EGGS WITH MUSHROOMS

Martha Rose Shulman's Scrambled Eggs With Mushrooms image

This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.

Provided by Martha Rose Shulman

Categories easy, quick

Time 30m

Yield Serves four

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil or unsalted butter
1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)
1 to 2 garlic cloves (to taste), minced (optional)
Salt
freshly ground pepper to taste
1 to 2 tablespoons minced chives (to taste)
6 to 8 eggs
2 tablespoons low-fat milk

Steps:

Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.
Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 1 gram, TransFat 0 grams