EGGS IN A BAKED POTATO
Add some protein to your baked potatoes with eggs in a spud. Tasty baked potato halves cradle soft boiled eggs topped with shredded cheese. Get even the fussiest eaters fed with this quick and easy dinner recipe.
Time 25m
Yield Serves: 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (180°C).
- Cut hot potatoes in half lengthwise. Scoop out about half of the pulp from each potato half. Reserve potato flesh for another use. If necessary, remove thin slice from bottom of potatoes to stabilize. Set potato shells in shallow baking dish. Sprinkle each cavity with pepper and 1 tbsp (15 mL) cheese. Carefully break an egg into each potato shell.
- Bake in preheated 350°F (180°C) oven until eggs are cooked as desired, about 20 minutes. Sprinkle with parsley over top, if desired. Serve immediately.
Nutrition Facts :
EGGS IN BASKETS
Provided by Sunny Anderson
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Special equipment: jumbo sized 6-cup muffin tin
- Heat the oven to 350 degrees F.
- In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
- Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
- Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
- Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
- Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
- Top the eggs with crispy prosciutto and serve immediately.
EGGS IN A SPUD
Make and share this Eggs in a Spud recipe from Food.com.
Provided by Nif_H
Categories Breakfast
Time 25m
Yield 8 half spuds, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut potato in half lengthwise. Scoop out about half of the pulp from each potato half. Reserve potato flesh for another use - maybe mashed potatoes for dinner.
- Remove a thin slice of potato from the bottom to stabilize the potato, if necessary. Set potato shells in a shallow baking dish. Sprinkle each cavity with salt, pepper and 1 tbsp cheese. Break an egg into each cavity.
- Bake at 350°F for 15 to 20 minutes or until eggs are cooked as desired. Sprinkle with parsley or chives and pepper. Serve immediately.
Nutrition Facts : Calories 330.1, Fat 14.3, SaturatedFat 6.1, Cholesterol 386.8, Sodium 235.7, Carbohydrate 31, Fiber 2.7, Sugar 1.7, Protein 18.9
BAKED EGGS IN HASH BROWN CUPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
- Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
- Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.
Nutrition Facts : Calories 243 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 372 milligrams, Sodium 313 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 2 grams
BAKED EGGS IN SWEET POTATO BOATS
This breakfast recipe is a great way to use up extra sweet potatoes. Take roasted sweet potatoes, make a hollow for an egg, bake and top with an herby relish.
Provided by Max Lugavere
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375ºF.
- Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.
- Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8-10 minutes, until the eggs are set to your liking.
- Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.
- Serve each egg boat topped with relish.
EGGS IN A CLOUD RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, shredded parmesan cheese, crumbled bacon, chives
Provided by Tiffany Lo
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F/230°C.
- Separate the eggs: egg whites in one bowl and egg yolks each into their own bowls.
- Using an electric mixer or whisk, mix the egg whites until thick and fluffy.
- Salt and pepper to taste. Fold in bacon, parmesan cheese, and chives. Do not overfold.
- Scoop onto baking tray and make an indent in the middle using the back of a spoon.
- Bake for 5-8 minutes or until egg whites start to brown.
- Place the egg yolks into center of the egg whites. Bake for 3 more minutes.
- Enjoy!
Nutrition Facts : Calories 388 calories, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, Sugar 0 grams
EGG IN A CUP
New spin on soft boiled eggs! My Great great great aunt's recipe.
Provided by Andy Dillon
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 4m
Yield 2
Number Of Ingredients 4
Steps:
- Bring a pot of water to a boil. Add eggs, and cook for 3 minutes. The yolks need to be runny. While the eggs cook, crush the crackers into two coffee mugs with the butter. When the eggs are done, remove from the water, and peel. Place one soft-boiled egg into each cup. Mix into the crackers, and season with salt and pepper.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 5.7 g, Cholesterol 201.3 mg, Fat 11.6 g, Fiber 0.2 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.4 g
SOUS VIDE HARD-BOILED EGGS
If you don't like the dry yolks and rubbery whites in traditional hard-boiled eggs, try making them using your sous vide immersion cooker. The yolks come out super moist and tender and never discolored, which makes the added cook time well worth the wait! Use any number of eggs; the directions remain the same.
Provided by France C
Time 45m
Yield 6
Number Of Ingredients 1
Steps:
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions. Once water is up to temp, slowly lower eggs into the water using a slotted spoon. Set timer for 40 minutes
- Remove eggs from water once timer is up and place in a large bowl. Slowly shake bowl around to gently crack the eggs. Cover with ice water to cool. Peel carefully 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
BAKED CHEDDAR EGGS & POTATOES
I love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. -Nadine Merheb, Tucson, Arizona
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.
Nutrition Facts : Calories 395 calories, Fat 23g fat (12g saturated fat), Cholesterol 461mg cholesterol, Sodium 651mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
COUNTRY-STYLE SCRAMBLED EGGS
Steps:
- In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.
Nutrition Facts : Calories 577 calories, Fat 45g fat (19g saturated fat), Cholesterol 487mg cholesterol, Sodium 1230mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
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