Eggs Bravo Recipes

EGGS BRAVO

Eggs Bravo image

Erika Anderson from Wausau, Wisconsin stirs leftover ham and hard-cooked eggs into a creamy cheese sauce, then drapes the savory mixture over toasted English muffins. The simple stovetop dish is nice for breakfast, brunch or a light lunch.

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1/3 cup all-purpose flour
1/8 to 1/4 teaspoon salt
Dash pepper
1-3/4 cups milk
4 ounces process cheese (Velveeta), cubed
1-1/2 cups cubed fully cooked ham
4 hard-boiled large eggs, chopped
1/2 cup mayonnaise
1/4 cup sliced green onions
1/4 cup chopped pimientos
6 to 8 English muffins, split and toasted

Steps:

In a saucepan, combine the flour, salt, pepper and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; cook and stir until melted. Stir in the ham, eggs, mayonnaise, onions and pimientos; heat through. Serve over English muffins.

Nutrition Facts : Calories 381 calories, Fat 22g fat (6g saturated fat), Cholesterol 141mg cholesterol, Sodium 871mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

ONE-PAN EGGS & PEPPERS

One-pan eggs & peppers image

Enjoying eggs for breakfast will keep you going until lunchtime. Delivering four of your 5-a-day, eggs are packed with nutrients and make a great supper choice, too

Provided by Sara Buenfeld

Categories Breakfast, Supper

Time 35m

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
2 onions (320g), halved and thinly sliced
1 orange pepper, halved, deseeded and sliced
1 red chilli, deseeded and sliced
400g can chopped tomatoes
2 tbsp tomato purée
2 tsp vegetable bouillon powder
1 tsp dried oregano
1 tsp smoked paprika, plus a little for sprinkling
2 x 400g cans chickpeas
4 eggs
2 x 120g pots bio yogurt
2 garlic cloves, finely grated
4 tbsp chopped parsley

Steps:

Heat the oil over a medium heat in a large deep frying pan with a lid. Stir in the onions, then cover and leave to cook for 5 mins. Remove the lid and give the onions a stir - they should have softened and be starting to brown in places. Stir in the pepper and chilli, and cook for 2 mins, then tip in the tomatoes, tomato purée, bouillon, oregano, paprika and chickpeas, along with their liquid. Cover and turn the heat down to a simmer for 15 mins.
Create two dips in the mixture with a spoon and crack 2 eggs into them. Cover and cook over a low heat for about 5 mins, until just set.
Meanwhile, stir the yogurt with the garlic in a small bowl and sprinkle with paprika. Serve half the chickpea mixture with the cooked eggs. Serve half the yogurt on the side and sprinkle with half the parsley and a little paprika. Cool and chill the remainder. Will keep covered in the fridge for five days. Reheat the chickpeas in a small pan with a dash of water, and cook the remaining eggs in it, as above. Sprinkle the remaining parsley and paprika on the yogurt, then serve.

Nutrition Facts : Calories 384 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium

HOW TO MAKE PERFECT HARD BOILED EGGS

How to Make Perfect Hard Boiled Eggs image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories Appetizers and Snacks

Time 50m

Yield 6

Number Of Ingredients 1

Ingredients

6 eggs

Steps:

Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

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