HARD BOILED EGG FILLED WITH TOMATO AND PARMESAN
This is a small recipe anyone can make. It's a quick appetizer that will leave you and your guests wanting more. Tip: you might like different kinds of cheeses and you can put any shredded cheese it doesn't have to be parmesan.
Provided by stellaroxlondon
Categories Very Low Carbs
Time 12m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Fill your boiling pan 3/4 way with water. Put eggs in the water before boiling. Then, bring to a boil. Once water is boiling, reduce heat and let sit for about 3-5 minutes. You're eggs are done. Peel the shells of the eggs. Slice each egg in half. With a spoon take out the yolk.
- Take your tomato and cut into fine pieces. Chop with knife to get small cubes. Fill your egg with as much tomato in the wholes as you want. Sprinkle your choice of cheese on the top and viola! You have your appetizer.
- *By increasing your number of eggs and tomato your serving size will increase.
Nutrition Facts : Calories 77.2, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 122.7, Carbohydrate 1.2, Fiber 0.2, Sugar 0.9, Protein 6.5
HARD BOILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 1 dozen eggs
Number Of Ingredients 1
Steps:
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
HARD BOILED EGGS IN CURRIED TOMATO SAUCE
Steps:
- Heat vegetable oil and add onions. Saute, stirring constantly for about 10 minutes or until onions are golden and tender. Add garlic, ginger and spices and saute for a few seconds or until aromas are released. Add tomatoes and broth and simmer, uncovered until sauce is thick but still fluid. Slip eggs in and simmer just until eggs are heated through; season to taste with salt and pepper. Serve over boiled texmati rice and garnished with almonds and chopped cilantro.
HARD-BOILED EGGS AND PARMESAN ON TOASTED SOURDOUGH
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in small bowl. Season salsa to taste with salt and pepper.
- Place 4 toast slices on work surface. Top each with 1/4 of salsa, 1/4 of egg slices, 1/2 cup arugula, and 2 cheese shavings. Cover with remaining bread slices. Cut each sandwich in half and serve.
NEVER-FAIL HARD-BOILED EGGS
Try this never-fail method of cooking hard-boiled eggs for a dozen eggs that are perfect for snacking, using in salads, or making deviled eggs.
Provided by Vanessa Sue
Categories Appetizers and Snacks
Time 40m
Yield 12
Number Of Ingredients 3
Steps:
- Fill a pot with enough water to cover all eggs. Bring to a boil. Lower eggs gently into the boiling water using a slotted spoon.
- Return to a gentle boil and cook for 13 to 15 minutes, depending on how firm you want the yolks. Remove from heat and drain water, keeping eggs in the pot. Fill the pot quickly with cold water to cool eggs. Add ice to speed the process.
- When eggs are cool enough to handle, remove each one and gently crack the shell on all sides, without removing any shell. Place eggs back in the cold water and let stand for 15 minutes. Peel and remove egg shells to serve.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 62.8 mg, Sugar 0.3 g
HARD-BOILED EGG CASSEROLE
Delicious and filling egg casserole which uses an unusual main ingredient: hard-boiled eggs! This is a much requested favorite for game-day brunch during football season.
Provided by Mary Shawhan
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
- Arrange eggs, cut-side down, in the prepared baking dish.
- Melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until dissolved, 2 to 3 minutes. Gradually stir half-and-half into flour mixture until sauce is thickened and smooth, about 5 minutes. Season sauce with salt, pepper, garlic powder, and mustard. Stir Gruyere cheese into sauce until melted and smooth.
- Pour sauce over eggs and sprinkle Parmesan cheese over sauce.
- Bake in the preheated oven until bubbling and golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 6.5 g, Cholesterol 268.9 mg, Fat 23.9 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 13 g, Sodium 395 mg, Sugar 0.8 g
TOMATO SALAD WITH HARD-BOILED EGGS
Categories Salad Egg Tomato Vegetarian Quick & Easy Summer Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a bowl toss the bread cubes with the butter and salt to taste, spread them in a jelly-roll pan, and bake them in a preheated 375°F. oven for 4 to 6 minutes, or until they are golden. In a bowl whisk together the vinegar, the oil, and salt and pepper to taste until the dressing is emulsified, add the tomatoes, the scallion green, the olives, and the croutons, and toss the salad until it is combined well. Divide the salad between 2 plates and top it with the egg slices.
BAKED EGGS IN TOMATO-PARMESAN SAUCE
Serve these baked eggs with crusty bread, or try them with Garlic Bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
- In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
- Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.
HARD-COOKED EGGS IN TOMATO-ONION SAUCE
This is the eggs-as-meat-style main course of hard-cooked eggs simmered in tomato sauce. Though the main recipe here is Mediterranean, and you often see this preparation in southern Italy (it's good over pasta), it is equally well known in India, where it is served with chapatti or other bread, and where the spicing is more assertive and the results even more surprising.
Provided by Mark Bittman
Categories dinner, lunch, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you're using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions are very soft but not brown, 10 to 15 minutes.
- Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover; set a timer for 9 minutes.
- When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
- When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool, then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning, garnish and serve hot.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 641 milligrams, Sugar 6 grams, TransFat 0 grams
CRISPY PARMESAN EGGS
How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that's already deeply lovable. Make sure to skip preground Parmesan here: You'll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something's this perfect, it's hard to go wrong however you serve it.
Provided by Melissa Clark
Categories breakfast, brunch, one pot, main course, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
- Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.
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BAKED EGGS WITH TOMATOES AND PARMESAN - SLENDER KITCHEN
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Cuisine Italian, MediterraneanTotal Time 20 minsCategory Breakfast, DinnerCalories 248 per serving
- Add the tomatoes to an 8 X 8 baking dish (or oven safe skillet) sprayed with cooking spray. Add Italian seasoning and stir. If desired, mash down the tomatoes with a fork or tomato masher for a smoother consistency. You can also replace with marinara sauce if you prefer.
- Use the back of a spoon to make a small indentation for each egg. Break the egg into the "hole" you created with the back of the spoon.
BAKED EGGS WITH TOMATOES AND PARMESAN RECIPE | MYRECIPES
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Servings 4Calories 258 per servingTotal Time 20 mins
- Preheat oven to 425°F. Butter four baking dishes no more than 1-inch deep and large enough to hold two eggs. Rub insides and bottoms of each baking dish with half a clove of garlic, pressing hard. Discard garlic.
- Divide 2 Tbsp. butter evenly among baking dishes and sprinkle with thyme. Spoon in equal amounts of tomato sauce. Use back of a spoon to form 2 indentations in tomato sauce and break 1 egg in each. Season with salt and pepper and sprinkle with Parmesan.
- Place dishes on a rimmed baking sheet. Bake until egg whites are opaque and yolks are firm around edges, 13 to 15 minutes. Serve hot.
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