Fried Bologna Egg Cups Recipes

RING BOLOGNA AND SWEET CORN FRIED RICE

Steps:

• Heat a tablespoon or so of oil in a large frying pan over medium-high heat. Add chopped onion, and cook for about 2 minutes, stirring occasionally, until onions begin to soften. Next, add the sweet corn, and cook for 2 to 3 more minutes. Finally, add the ring bologna and cook for 2 more minutes, until meat begins to brown.
• Remove these ingredients from the pan and set aside on a plate. Clean out the pan, and heat another tablespoon of oil over medium-high heat. Add cold or frozen rice, and cook, stirring, for about 5 minutes, until rice browns.
• Move some of the rice aside, add a drizzle of oil, and add the egg to the pan. Stir to scramble the egg, and then mix it in with the rice mixture.
• Add the ring bologna mixture to the rice. Stir in soy sauce, garlic powder and salt. Add more of any spice, if desired. Top with chopped parsley and serve.

FRIED BOLOGNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.
• Spread half of the mashed potatoes into the prepared baking dish. Layer with half of the fried bologna, and sprinkle with half of the cheese. Repeat with the remaining ingredients.
• Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

FRIED BOLOGNA SANDWICH

Steps:

• Spread one slice of bread with mayonnaise and the other slice with yellow mustard.
• Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted.
• Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.

FRIED BOLOGNA AND CAPONATA

Steps:

• Sprinkle the eggplant with the salt after being prepared and washed and let stand in a colander for 20 to 30 minutes.
• Run under water then blot dry. Heat the olive oil over medium heat in a large fry pan.
• Place the eggplant in the pan and cook, until soft and to a golden tender, about 25 minutes. Remove the eggplant from the pan.
• Add the onions and garlic to the pot and cook, stirring often for three to four minutes, or until soft.
• Add the tomatoes, paste celery, and green olives. Cook for about 15 minutes or until the celery is tender.
• Return the eggplant to the pot. Add the capers, wine, and sugar heat till sugar is dissolved.
• Pour over the eggplant mixture. Season to taste with salt, black pepper. Cook over medium heat for about 20 minutes, stirring occasionally.
• In a separate fry pan, cut one pound of bologna up into square pieces. Fry until golden and some of the edges are crispy.
• Just before the bologna is done add 2 cups of caponata to the bologna heat thoroughly.
• At this point, you can get some thick Italian bread to make your sandwich.
• Note: This Caponata can also be served plain without the meat over pasta, on garlic toast, or over rice.

EGGS IN BOLOGNA CUPS

Steps:

• Fry the bologna in a skillet until the center puffs up, about 1 minute (Mom always called them bologna hats or sombreros).
• The microwave works also, but keep an eye on them so you don't end up with bologna jerky.
• Insert the bologna cups into the cups of a lightly greased muffin tin.
• Break one (1) egg into each bologna cup and top each egg with 1 teaspoon of milk.
• Sprinkle with salt, pepper and paprika.
• Bake at 375°F about 15 to 20 minutes or until the eggs are set.

FRIED BOLOGNA AND EGG SANDWICH

Steps:

• Preheat broiler on high.
• Cut a rectangle out of the middle of the bread, approximately 1 inch by 2 inches.
• In a large skillet, melt 1/2 tbsp. butter on medium heat, swirling the butter around to cover the surface of the pan.
• Once butter is sizzling, add the bread to the pan. Crack the egg into the hole in the bread.
• Cook for approximately 2 minutes. If you prefer your egg less runny, add 1 - 2 additional minutes to the cooking time, but be sure to peek under the bread during cooking and if it's getting too brown, turn heat down.
• Using a spatula, flip the bread over, making sure the bread lands on the side of the pan rather than the middle.
• Add the remaining 1/2 tbsp. butter to the empty space in the pan. Add bologna and tomato slices to the pan. Cook bread, bologna and tomato for 2 minutes. Flip bologna and tomato during cooking time to ensure even browning. Turn down heat if they are browning too fast.
• Remove bread to an oven-safe tray. Add tomato slices on top of the bread, then pile on the bologna. Top with cheese slice(s). Broil for 2 - 3 minutes or until cheese is bubbly and slightly brown. Watch carefully during broiling to avoid burning.
• Remove from tray onto a serving plate. Top with freshly ground black pepper and serve immediately.

BUCKEYE BREAKFAST SANDWICH RECIPE

Steps:

• Start by making the dill mayonnaise. Stir the dill into the mayonnaise. Season with salt and pepper. Set aside to let the flavors blend.
• Heat a large non-stick skillet over medium-high until hot. Place the bologna slices in the pan and fry until the bologna starts to crisp at the edges and is heated thru. Remove from the skillet.
• In the skillet over medium heat, add the eggs being careful not to break the yolks. Salt and pepper to taste, cover and cook sunny side up until the whites are firm, but the yolk is still soft, about 4 minutes.
• While the eggs are cooking, toast the bread. When toasted, spread 4 slices of toast with dill mayonnaise. These will be the top of the sandwiches.
• When the eggs are nearly done, place a slice of cheese on each egg, turn off the heat and replace the cover to allow the cheese to melt and the eggs to finish cooking.
• Build each sandwich by layering the toast, bologna, egg and cheese. Top with second slice of toast that has been spread with dill mayonnaise. Slice in half to break the yolk. Enjoy!

FRIED BOLOGNA EGG CUPS

Steps:

• Snip the edges of the bologna about 1/4 inch in and about 1/2 inch apart all around the each slice. I keep a pair of scissors in the kitchen specifically for this kind of thing. I also use them to cut up bacon, etc.
• Fry each slice on both sides in butter. You may have to hold the slices flat with the spatula to keep them from curling up too soon.
• When the second side is done, flip it over and let it curl up into a cup form.
• Place on plate and put in low temp oven to keep warm.
• Fry eggs to desired doneness. We liked ours over but with the yolk still soft.
• When ready put one fried egg in each bologna "cup" and top with a slice of cheese.
• Place under broiler ONLY until the cheese begins to melt. You don't want to over cook the eggs.
• SERVING SUGGESTION:.
• These could be served on toasted, buttered English muffin halves, scones, crumpets, or just plain toast, with a side of home fries and some fruit.
• NOTE:.
• You could use any type of cheese, including things like feta or shredded cheeses.

BOLOGNA CUPS

Steps:

• In a large skillet (I prefer my cast-iron), melt a little butter and fry the bologna with the rind on (the red thing around the outside of the slice), only on one side. You'll notice it will start to "cup up".
• While the bologna is frying, make your instant potatoes according to the directions and your taste. You will want them to be creamy, but stiff so that they won't run off the bologna.
• When the bologna has "cupped" and is fried enough to your satisfaction, set aside on a large plate. Carefully remove the "rind" without tearing up the bologna. It will relax a bit but that's okay. Put a large scoop of potatoes on top of each bologna "cup", add onions and/or chives (if you don't like onions, it eats just as well without), and top with a slice of American cheese or a generous helping of shredded cheddar cheese.
• Pop in the microwave long enough to slightly melt the cheese, or you can even put in the oven to brown the cheese. Then eat!

HOT POTATO SALAD IN BOLOGNA CUPS

Steps:

• Peel and dice potatoes and boil on a medium heat with a pot with water and pinch sea salt, until tender, then remove from water. Next fry chopped onions and green pepper lightly in butter or oil, until tender. Add vinegar, sea salt, pepper and sugar, cook for another few minutes, then add a scoop of the mixture to a beaten egg. Pour back into the pan and blend well together, then add hot diced potatoes, mix lightly and lower heat. Then in another frying pan fry 4 slices of thinly sliced bologna until golden brown and it turns up the shape of a cup. Remove from heat to serving plates, top with the hot potato salad, then garnish with green onion and serve with fresh bread and a hot cup of tea. PLEASE NOTE: Making the hot potato salad is easy but the bologna cups are the master piece.