MUNAVOI- FINNISH EGG BUTTER
Make and share this Munavoi- Finnish Egg Butter recipe from Food.com.
Provided by Brenda.
Categories Breakfast
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Gently mix the eggs and butter together until spreading consistency.
- Add salt if desired.
- Spread on bread or toast.
Nutrition Facts : Calories 124.4, Fat 10.7, SaturatedFat 5.2, Cholesterol 226.8, Sodium 110.9, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
FLORENTINE EGGS
A wonderful way to spruce up eggs using spinach, mushrooms, tomatoes, and mozzarella cheese.
Provided by MIDWESTCINCY
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Beat eggs, milk, and a pinch of salt together in a bowl.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
- Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.
Nutrition Facts : Calories 455.2 calories, Carbohydrate 5.5 g, Cholesterol 567.5 mg, Fat 38.1 g, Fiber 0.9 g, Protein 24.2 g, SaturatedFat 9.2 g, Sodium 344.3 mg, Sugar 2.3 g
FINNISH PANCAKES
Delicious crepe-like pancakes that are sure to please. You may double or triple the recipe. Serve with warmed maple syrup or a sprinkle of confectioners' sugar and a squeeze of fresh lemon juice.
Provided by MPASTICK
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 15.4 g, Cholesterol 113.1 mg, Fat 9.6 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 513.9 mg, Sugar 3.2 g
KARJALAN PIIRAKKA (KARELIAN PIE) WITH EGG BUTTER
This is very good served with Hapankaalikeitto (Finnish Sauerkraut Soup). This recipe calls for a rice filling, but other traditional fillings include mashed potatoes, meat, fish, and cheese. Posted for Zaar World Tour 05
Provided by Amis227
Categories Rice
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- For the Filling:.
- In a saucepan combine the water and rice. Bring to a boil.
- Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
- Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
- Preheat oven to 450°F
- Line a baking sheet with parchment paper.
- For the Pastry:
- In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
- Shape the dough into a log and cut into 16 portions and shape each into a round.
- On a lightly floured board, roll out each round into a 6-inch circle.
- Spread about 3 tablespoons of filling evenly on each round.
- Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
- Place on the prepared baking sheet.
- In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
- Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
- Remove from the oven and brush again.
- For the Egg Butter:.
- In a small bowl, cream the butter. Stir in the eggs.
- Season with the white pepper and ground ginger, if desired.
- Yield: 1 cup.
- Cool the pastries and serve with the egg butter at room temperature.
Nutrition Facts : Calories 204.2, Fat 13.5, SaturatedFat 8.2, Cholesterol 58.1, Sodium 270.7, Carbohydrate 17.5, Fiber 1, Sugar 0.1, Protein 3.6
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