BAKED FRENCH EGGS
Steps:
- Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
- Drizzle each egg with 1-2 tsp of heavy cream. A drizzle of melted butter will work, too. Season with salt and freshly ground pepper to taste and sprinkle with 1 Tbsp of Parmesan cheese.
- Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers. Garnish with additional Parmesan cheese and serve immediately.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 1 g, Protein 13 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 194 mg, Sodium 355 mg, Sugar 1 g, Calories 179 kcal, UnsaturatedFat 5 g
FRENCH OMELET
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
- Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.
- Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
- - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully.
- - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
- - 2 tablespoons diced fresh tomato or avocado
- - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta
- - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar
- - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat
- - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche
- - 1 tablespoon honey with 1 tablespoon ricotta cheese
- - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese
FRENCH-STYLE SCRAMBLED EGGS
Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.
FRENCH ONION EGG SKILLET
Caramelized onions, beef broth, toasted croutons and loads of gooey Swiss cheese bring all the rich flavors of your favorite soup together in this easy egg dish made right in your skillet.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- In 12-inch cast-iron skillet, heat 2 tablespoons of the butter over medium-high heat. Add onions; cook 5 to 7 minutes, stirring occasionally, until onions begin to brown. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until onions are browned. Increase heat to high. Add broth; cook and stir 5 to 7 minutes or until onions are dark brown and liquid has evaporated. Transfer onions to bowl.
- Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with whisk until well mixed. Set oven control to broil.
- Wipe out skillet with paper towels. Heat remaining 2 tablespoons butter in skillet over medium heat. Add bread cubes; stir to coat. Cook 3 to 4 minutes, stirring frequently, until cubes are lightly browned. Reduce heat to low; pour egg mixture into skillet over bread cubes. Cook 5 to 8 minutes, without stirring, until eggs are set on bottom, but still jiggly on top. Arrange onions over top. Sprinkle with cheese.
- Broil with top of skillet 6 inches from heat 3 to 5 minutes or until set and cheese is melted.
Nutrition Facts : Calories 320, Carbohydrate 15 g, Cholesterol 290 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g
FRENCH ONION DEVILED EGGS
French onion dip adds flavor to the creamy filling in these popular appetizers. For a pretty presentation, pipe the filling into the egg whites and sprinkle with paprika, suggests Joyce Turley of Slaughters, Kentucky.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, onion dip, milk and mustard; mix well. , Pipe or stuff into egg whites. Sprinkle with paprika if desired. Refrigerate until serving.
Nutrition Facts : Calories 141 calories, Fat 12g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 118mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
OEUFS COCOTTE (BAKED EGGS)
Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
Provided by chatoune
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
- Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
- Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
- Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g
SCRAMBLED EGGS FRAICHE
This is a wonderful, slightly creamy egg dish. The chopped parsley gives it tons of great color! If you can't find creme fraiche in your grocery store, just combine 1 tablespoon of buttermilk with 1 cup heavy whipping cream. Stir together and pour into a jar. Very lightly screw the lid on and let sit for 5 to 8 hours. This it can be refrigerated for 10 to 14 days.
Provided by TnM
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Beat eggs in a bowl with an electric mixer until thick and frothy, 1 to 2 minutes. Fold in parsley, black pepper, salt, and white pepper.
- Melt butter and olive oil together in a nonstick skillet over medium heat; reduce heat to low. Cook and stir egg mixture in hot butter and oil until eggs begin to set, about 1 minute. Stir in 1 tablespoon creme fraiche; cook and stir until eggs are set, 2 to 3 minutes more. Transfer to a plate and garnish with remaining creme fraiche.
Nutrition Facts : Calories 650.9 calories, Carbohydrate 4.8 g, Cholesterol 659.8 mg, Fat 62.8 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 28.3 g, Sodium 1349.2 mg, Sugar 2.3 g
FRENCH EGGS
This is a decadent way to serve eggs for a special brunch or late supper. Can be cooked in egg coddlers or small ramekins. Any type of pate can be used for the foie gras.
Provided by KelBel
Categories Brunch
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.
- Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.
- Sprinkle each with 1/2 tsp tarragon and parsley.
- Cover each dish tightly with foil.
- Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.
- Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.
- Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.
Nutrition Facts : Calories 780.6, Fat 70.9, SaturatedFat 26.4, Cholesterol 634.4, Sodium 944.3, Carbohydrate 7.9, Fiber 0.2, Sugar 0.8, Protein 26.6
FRENCH SCRAMBLED EGGS
This comes from the most recent edition of "The Joy of Cooking." Takes a little elbow grease, and you'll need a double boiler. These are the creamiest, richest and most lucious tasting scrambeled eggs I've ever eaten!
Provided by yooper
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place 1-inch of water in the bottom of a double boiler and heat until boiling, reduce the heat to very low.
- When the water is simmering, place the top of the double boiler over the water.
- Add 1 tablespoon of the butter and heat until melted.
- Meanwhile, whisk the eggs in a medium bowl just until combined.
- Add 1 tablespoon butter, cut into small pieces, salt to taste and a grinding of pepper.
- Pour into the double boiler.
- Cook, stirring constantly with a wooden spoon or heatproof rubber spatula, until eggs are thickened into soft curds, 10 to 15 minutes.
- To serve, place a slice of toast on the side of each of two plates and spoon the eggs into the center.
Nutrition Facts : Calories 248.8, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 141.6, Carbohydrate 0.8, Sugar 0.8, Protein 12.7
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