Eggs In A Frame Extreme Supreme Recipes
EGG IN A FRAME
Categories Egg Breakfast Fry Vegetarian
Yield Serves as many as you you want to cook...:)
Number Of Ingredients 6
Steps:
- Butter both sides of sliced bread then using a cookie cutter or a small glass cut a whole through center of bread. Fry both pieces of bread in a stick free or buttered pan over low heat and flip when browned to taste. Pour an egg into the hole and allow it and the bread to fry again to taste. Then serve using the cutout and a cover or if you want your egg over easy flip and then serve. Spice to taste and don't be afraid to experiment with condiments or cheese for that personal touch of flavor.
EGG IN A FRAME
Steps:
- Butter both sides of the bread. Take the cup or cookie cutter and cut directly in the center of the bread and cut out. Butter the inside of the cut out.
- Place bread in pan and a little butter in the center. Also put the cut out in pan and follow except for the egg. Add the egg to the cut out. When the bread starts to brown flip to the other side and brown.
- After both sides of bread are brown it is done. Place on a plate and add the cut out on top of it.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EGG SALAD SUPREME
"This dressed-up egg salad is a tasty change of pace," shares Sherry Krenz, field editor from Woodworth, North Dakota. "It's easily made the night before so the flavors have time to blend."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first six ingredients; mix well. Add eggs, celery, olives, onion and pimientos; mix well. Cover and chill for at least 1 hour. Serve on bread or pita bread, using about 1/2 cup for each sandwich.
Nutrition Facts : Calories 210 calories, Fat 19g fat (6g saturated fat), Cholesterol 231mg cholesterol, Sodium 457mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
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