Flaming Eggs Recipes

EGG FLIPPED OVER

Steps:

• Melt butter in a small skillet over medium heat. In a small bowl, whisk together egg and milk; pour into skillet. Cook until bubbles appear, then flip over. Cover with cheese. Cook 10 seconds, or until cheese is melted.

FLAMING EGGS

Steps:

• Preheat the oven to 320F degrees.
• Heat the oil in a medium pan, add the onion and cook over medium heat until soft and lightly golden.
• Add the pepper and chilies and cook for a further 2-3 minutes.
• Add the tomato paste and cook, uncovered, over a low heat for 10 minutes, stirring occasionally.
• Transfer the tomato mixture into a shallow, ovenproof dish.
• Using the bowl of a soup spoon, press three hollows into the mixture to hold the eggs (one per number of servings).
• One-by-one break each egg into the hollows.
• Bake for 20-30 minutes or until the whites are set and the yolks are still soft.
• Sprinkle with paprika or cayenne and serve immediately.

EGGS FLAMENCO

Steps:

• Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas
• Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
• Preheat the oven to 400 degrees F.
• Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
• When the eggs are done, sprinkle with chives and serve.
• Eggselent!

FLAMENCO EGGS

Steps:

• Cut the chorizo sausage into thin slices. Cut the morcilla sausage into slices approximately 1/2 inch thick.
• Chop the onion and slice the garlic cloves. Chop the peppers, removing the membrane and seeds.
• Heat oven to 350 F.
• Heat approximately 2 tablespoons extra virgin olive oil in a large, heavy-bottomed frying pan. Fry the chorizo and morcilla slices. Remove and set aside.
• In the same pan, sauté the onion, garlic, and pepper. Add the tomato sauce, paprika, and sherry wine and reduce.
• Divide the onion and pepper mixture between four glass, clay or ceramic oven-proof dishes. Arrange the pieces of chorizo and morcilla sausage on top in each of the dishes. Break two eggs on the top of each dish. Place the dishes in the hot oven until egg whites are cooked, about 10 to 15 minutes.
• While eggs are baking, crush stale bread into small pieces or crumbs using a mortar and pestle or food processor. Peel a garlic clove . Heat the same frying pan, adding 1 to 2 more tablespoons of olive oil. Add garlic cloves to oil and fry without burning the garlic.
• Remove garlic. Add the breadcrumbs to the pan and stirring, browning the crumbs quickly. Remove crumbs from pan and put in a bowl.
• When eggs are cooked, remove from oven and sprinkle seasoned bread crumbs over each dish.
• Serve and enjoy!

SPANISH FLAMING EGGS

Steps:

• Heat oven 375.
• Heat oil in a skillet. Add onions. Cook 5 minutes.
• Add the peppers, tomato paste and tomatoes.
• Bring to a boil. Reduce. Simmer 10 minutes.
• Remove from heat.
• Fill 6 sprayed ramekins with sauce, making hollows in the center with a spoon.
• Drop one egg in each.
• Bake 25 minutes.
• Top with avocado.