Eggs Napoli Aka Monday Morning Eggs Recipes

SUNDAY MORNING BAKED EGGS

Steps:

• Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.
• Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.

EGGS NAPOLI AKA MONDAY MORNING EGGS

Steps:

• Spray a large skillet with Pam.
• Melt the butter using a low flame.
• If the potatoes are not already sliced, slice them prior to melting the butter.
• Add the potatoes and cook for about 3 minutes in the butter.
• Add salt and pepper to the potatoes.
• Increase the flame and add 1 and 1/4 cup of sauce and stir.
• When the sauce is heated crack the eggs into the skillet. I always push the potatoes and sauce around to make room for the eggs to hit the skillet directly and not land on potatoes or sauce. I also always drop the eggs so that they are not touching one another.
• Cook the eggs until desired doneness (I flip mine gently to cook both sides.).
• When the eggs have a few minutes left drizzle the remaining sauce over them and add some grated cheese.
• Yummmmm!
• (I always use sauce that was made with fresh garlic and contains basil.).

MOTHER-IN-LAW EGGS

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Stir the mayonnaise, spicy brown mustard, hot mustard, sugar, salt, and pepper into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
• Squeeze the yolk mixture into the egg halves, sprinkle each stuffed egg with paprika, and top with an olive half.

CHILDREN'S EASTER MORNING EGGS

Steps:

• Separate whites and yolks of eggs and cut the whites into long thin strips. Set these aside in a warm oven to keep warm. Butter them now and then to keep them from drying.
• Mix the yolks with the ground meat. (Note that you can substitute canned deviled ham, if desired.) Add the parsley, salt, and pepper to the yolk mixture and mix. Add a little cream or softened butter to the mixture to moisten.
• Shape the yolk mixture into balls the size of robin's eggs. Heap these eggs on a festive serving dish. Arrange the whites around them like a nest.
• Around all this pour over the hot cream sauce. You can make this using your own favorite recipe or try this one, based on white sauce, from About.com. Two tablespoons each butter and flour combined with 1 cup hot milk and 1/3 cup heavy cream. Season with salt, white pepper and freshly ground nutmeg. Add fresh mixed herbs, if desired or Parmesan cheese.
• Arrange parsley around like an emerald lawn and on this "lawn" parade as many yellow peeps as desired to be eaten for dessert by the children.