Eggs Regal Recipes

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EGGS REGAL



Eggs Regal image

This is a favorite of a local dentist that was printed in our newspaper back in 1989. Simple, hearty and delish!

Provided by DuChick

Categories     Breakfast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 tablespoons butter or 3 tablespoons margarine
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 dash pepper
1/2 cup sharp cheddar cheese, shredded
4 hard-boiled eggs, chopped
4 slices cooked bacon, crumbled

Steps:

  • In a saucepan, over medium heat, melt butter and mix in flour til smooth.
  • Gradually blend in milk, salt and pepper.
  • Cook, stirring until thickened.
  • Add cheese and stir until melted.
  • Gradually mix in chopped eggs and bacon.
  • Serve hot over biscuits, English muffins or plain toast.

Nutrition Facts : Calories 409.9, Fat 32.3, SaturatedFat 16.8, Cholesterol 322.1, Sodium 975, Carbohydrate 8.9, Fiber 0.1, Sugar 0.9, Protein 20.4

HEAVY CREAM FRIED EGGS



Heavy Cream Fried Eggs image

Rather than cooking eggs in butter or oil, you can "fry" them in heavy cream and upgrade their flavor at the same time. As the heavy cream boils, the liquid butter fat separates from the butter solids, which then start to brown -- essentially frying the eggs and imparting a nutty flavor. Here, we season the heavy cream with fresh thyme, garlic and red pepper flakes, creating the perfect egg topper for avocado toast but the possibilities are endless. The secret to success is starting with a thin layer of cream in a nonstick skillet and a tight-fitting lid. If you don't have a lid, no worries; a heatproof plate or a baking sheet will work just fine.

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 1 serving

Number Of Ingredients 6

3 tablespoons heavy cream
5 sprigs fresh thyme
1 clove garlic, grated
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large eggs

Steps:

  • Add the heavy cream, thyme sprigs, garlic, red pepper flakes, 1/4 teaspoon salt and a few grinds of black pepper to an 8-inch nonstick skillet. Crack the eggs on top and season with 1/4 teaspoon salt and a few grinds of black pepper. Bring to a simmer over medium-low heat and cook until the cream starts to caramelize around the edges and the egg whites are just set, 3 to 4 minutes. Remove the skillet from the heat and cover with a tight-fitting lid until the yolks are slightly firm but still a bit runny, about 1 minute. Use a spatula to remove the eggs to a plate; discard the thyme sprigs.

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