Hard Boiled Eggs And Parmesan On Toasted Sourdough Recipes

HARD BOILED EGGS

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.

HOW TO MAKE PERFECT HARD BOILED EGGS

Steps:

• Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
• Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

HARD-BOILED EGG CASSEROLE

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.

HARD BOILED EGGS AND PARMESAN ON TOASTED SOURDOUGH

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 c. arugula, and 2 cheese shavings. Cover with remaining bread slices. Cut each sandwich in half and serve. This recipe yields 4 servings.

HARD-BOILED EGGS AND PARMESAN ON TOASTED SOURDOUGH

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.

HARD-BOILED EGGS IN THE OVEN

Steps:

• Preheat oven to 325°. Place 6 eggs in silicone muffin cups. Bake 25-30 minutes; remove from oven. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.

HARD BOILED EGG FILLED WITH TOMATO AND PARMESAN

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.