Egginanestfor1person Recipes

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EGG IN A NEST FOR 1 PERSON



Egg in a Nest for 1 Person image

Make and share this Egg in a Nest for 1 Person recipe from Food.com.

Provided by Latchy

Categories     Lunch/Snacks

Time 30m

Yield 1 serving(s)

Number Of Ingredients 9

1 slice bacon
1/2 small leek, sliced
1 garlic clove, crushed
1/2 small red pepper, cut into strips (capsicum)
1 small zucchini, cut into strips
2 teaspoons fresh basil, chopped
fresh ground black pepper, to taste
1 egg
1 ounce grated tasty cheese, of your choice

Steps:

  • Preheat oven to 180dC, 350dF.
  • Cook bacon, leek and garlic in a nonstick fry pan over medium high heat for 3- 4 minutes or until bacon is crisp.
  • Add red pepper (capsicum) and zucchini and cook for 3-4 minutes longer.
  • Stir in basil and black pepper to taste.
  • Spoon mixture into a small ovenproof dish and form a depression in the centre.
  • Break egg into a small bowl, then slide into the depression in the vegetable mixture.
  • Sprinkle with cheese and bake for 5-8 minutes at 180dC 350dF or until the white is set in the egg.

Nutrition Facts : Calories 352.2, Fat 25.1, SaturatedFat 11, Cholesterol 256.7, Sodium 456.9, Carbohydrate 14.4, Fiber 3, Sugar 5.9, Protein 18.7

HOMEMADE EGGNOG



Homemade Eggnog image

This creamy variation of homemade eggnog will have even your self-professed 'non-noggers' asking for seconds. The eggs in this recipe are cooked. Alcohol is not included but can be added to your preference!

Provided by Jennifer Nolan

Categories     Drinks Recipes     Eggnog Recipes

Time 6h25m

Yield 7

Number Of Ingredients 8

12 large egg yolks
1 cup white sugar
4 cups whole milk
2 cups heavy whipping cream
1 teaspoon ground nutmeg
½ teaspoon vanilla extract
7 tablespoons whipped cream, or to taste
7 pinches ground cinnamon

Steps:

  • Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
  • Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from the heat.
  • Add a very small amount of the hot milk mixture into the egg yolk mixture while constantly whisking the eggs. Continue adding small amounts of the milk mixture, whisking until all has been added; transfer eggnog back into the saucepan. Continue to cook over medium heat, whisking constantly, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
  • Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.

Nutrition Facts : Calories 532.4 calories, Carbohydrate 39.2 g, Cholesterol 460.5 mg, Fat 38.1 g, Fiber 0.6 g, Protein 10.6 g, SaturatedFat 21.5 g, Sodium 99.4 mg, Sugar 35.5 g

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