SUNDAY SUNSHINE BAKED EGGS IN MUSHROOMS
Something different for breakfast that takes minutes to prepare! Note: the recipe assumes the pasta sauce and cheese have salt in them. If not, just sprinkle a pinch of salt over the pasta sauce before cracking the egg in.
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 180C/350F.
- Remove stalk from mushroom. Optional - scrape gills out with a teaspoon (the brown part). I usually only do this if the mushroom is on the small side and I need to make more room for the egg to fit.
- Divide the pasta sauce between the mushrooms and spread.
- Crack an egg into each mushroom.
- Pour cream over the eggs, drizzling to try to cover the whole surface.
- Place mushrooms in the oven for 10 minutes.
- Remove from oven and sprinkle over the cheese, then return to oven.
- Bake for a further 5 minutes or until the egg whites are just set and (hopefully) the yolks are still runny (see note 3 for cooking time guidance). Remember that the eggs will continue to cook after you take them out of the oven.
- Garnish with parsley, if using, then serve immediately.
Nutrition Facts : ServingSize 168 g, Calories 161 kcal, Carbohydrate 7.5 g, Protein 11.8 g, Fat 9.8 g, SaturatedFat 4.6 g, Cholesterol 180 mg, Sodium 231 mg, Fiber 1.6 g, Sugar 2.9 g
SUNSHINE BAKED EGGS
My son-in-law loves to cook, and he experimented with my old standby recipe for eggs by adding cottage cheese and crushed pineapple. It turned out to be so delicious we make eggs like this all the time! -Jane Zielinski, Rotterdam Junction, New York
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until crisp. With a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon. , In a large bowl, lightly beat eggs; add bacon and drippings, cottage cheese, pineapple and vanilla. Pour into greased 11x7-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 301 calories, Fat 20g fat (7g saturated fat), Cholesterol 396mg cholesterol, Sodium 542mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 21g protein.
PERFECT SUNNY-SIDE-UP EGGS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.
EGGS IN BASKETS
Provided by Sunny Anderson
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Special equipment: jumbo sized 6-cup muffin tin
- Heat the oven to 350 degrees F.
- In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
- Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
- Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
- Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
- Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
- Top the eggs with crispy prosciutto and serve immediately.
FRIED EGGS, SUNNY SIDE UP
Two ingredients and 10 minutes are all you need to make these delicious fried eggs - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 2
Steps:
- In a heavy 10-inch skillet, heat the butter over medium heat until it begins to sizzle and look hot.
- Break an egg into a custard cup, small bowl or saucer. Slip the egg carefully into the skillet. Repeat with the remaining eggs. Reduce heat to low. You should still be able to see and hear the eggs sizzle as they cook. If they stop sizzling, turn up the heat a little.
- Cook uncovered 5 to 7 minutes, frequently spooning butter from the skillet over the eggs, until the whites are set, a film forms over the yolks and the yolks are thickened.
Nutrition Facts : Calories 130, Carbohydrate 0 g, Cholesterol 225 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 0 g, TransFat 0 g
HOW TO: MAKE SUNNY SIDE UP EGGS
After making perfect roasts, fish, rice, and pasta using the cook-off-of-heat method, I tried it on sunny side up eggs with perfect results every time. A lid is necessary for this recipe's method, and a clear lid is helpful. This is now my go-to snack when I want fast comfort food. After seeing fellow college dormmates make rubber sunny-side-up eggs, I figured posting my method on Zaar might be a good idea to spread the joy of lovely sunny side up eggs in all its runny-yolk glory. Always add salt only right before cooking or after cooking eggs, because salt will start the coagulation process prematurely. In the case of sunny side up eggs, the salt particles will cause the area it's touching to cook faster during the time in the pan, so it's best to leave the salt off until the egg is ready to be served. I love this draped over a slice of bread - simply heaven.
Provided by heyAJ
Categories Lunch/Snacks
Time 5m
Yield 1 egg, 1 serving(s)
Number Of Ingredients 4
Steps:
- Add oil, butter, or margarine to thoroughly-heated pan; spread with a spatula.
- Crack egg on a flat surface to avoid tiny shell pieces breaking apart and sticking to the egg white and add egg to pan (slip egg into a saucer first if you have trouble keeping the yolk from breaking); cover immediately.
- Turn off heat after one minute - take off of stove if using an electrical stove; leave covered until egg white around yolk is opaque white - usually 3-5 minutes, depending on your pan's ability to retain heat. Uncover, add salt (might not be needed if salted butter or margarine was used) and pepper to taste, carefully run spatula under egg, and serve.
Nutrition Facts : Calories 113.3, Fat 9.5, SaturatedFat 2.2, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
SUNDAY MORNING BAKED EGGS
These creamy, indulgent eggs are baked in individual ramekins with cream, cheese and tarragon - perfect for a lazy weekend brunch
Provided by Marcus Wareing
Categories Breakfast, Brunch, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.
- Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.
Nutrition Facts : Calories 426 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 16 grams protein, Sodium 1.8 milligram of sodium
SUNNY SCALLOPED EGGS
This is a recipe from the wife of the Pastor who married us. I have served it for brunch twice and it is very popular.
Provided by Pamela
Categories Breakfast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, saute celery and onion in margarine.
- Blend in flour.
- Cook and stir until bubbly.
- Add salt and milk and cook until thick.
- Stir in chopped parsley.
- In a greased casserole, place hard boiled eggs, cut in half and round side up.
- Pour sauce over eggs.
- Toss mixture of melted margarine and bread crumbs over top.
- Bake at 400 degrees for 15 minutes (Optional-serve over Spinach leaves.).
Nutrition Facts : Calories 249.1, Fat 16.9, SaturatedFat 4.7, Cholesterol 220.5, Sodium 662.6, Carbohydrate 13.8, Fiber 0.8, Sugar 1.6, Protein 10.2
INDIVIDUAL BAKED EGGS
A very easy idea with a minimum of fuss or muss for any number of people. Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time.
Provided by Spokes
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 1
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
- Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 0.6 g, Cholesterol 211.9 mg, Fat 14.3 g, Protein 10.7 g, SaturatedFat 6.6 g, Sodium 304.5 mg, Sugar 0.4 g
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