Jilted Eggs Recipes
PICKLED EGGS
Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
Provided by Anna Glover
Categories Snack
Time 20m
Number Of Ingredients 6
Steps:
- Put the vinegar, sugar, bay, spices, ½ tbsp salt and 150ml water in a small pan and heat for a few mins until the sugar dissolves. See tip below about adding other flavours and spices. Leave to cool completely while you boil the eggs.
- Bring a large pan of water to the boil, lower in the eggs with a slotted spoon and set a timer for 10 mins. Once the timer goes off, immediately plunge the eggs into ice cold water and leave to cool. Gently tap the eggs on the work surface and peel off the shells.
- Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.1 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
JILTED EGGS
I'm not sure where the name comes from, but I thought it was cute. This is a yummy and healthy breakfast or brunch fare for anyone.
Provided by Cynna
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Break 1 egg into each of 6 ramekins coated with cooking spray.
- Combine tomato, basil, and oregano.
- Top each egg with 1/4 cup tomato mixture.
- Combine milk, salt, and pepper; spoon 2 tablespoons milk mixture over tomato mixture.
- Sprinkle each serving with 1 tablespoon cheese.
- Place cups on a baking sheet.
- Bake at 350° for 20 minutes or until eggs are set.
- Serve with English muffins.
Nutrition Facts : Calories 204.4, Fat 9.8, SaturatedFat 4.5, Cholesterol 225.7, Sodium 484.9, Carbohydrate 16.4, Fiber 1.6, Sugar 2.6, Protein 12.6
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