Toasty Brie And Egg Recipes

SOFT SCRAMBLED EGGS WITH BRIE

Steps:

• Freeze the cheese about 10 minutes, then cut off the rind and slice the cheese into 1-inch cubes. (Freezing makes it easier to cut.)
• Whisk the eggs, milk, parsley and chives in a bowl; season with salt and pepper.
• Heat a large nonstick skillet over medium-high heat, then add the butter. When the foam subsides, add the egg mixture and cook, undisturbed, until the edges set, about 30 seconds. Using a rubber spatula, pull the set egg around the edges into the center of the pan. Repeat, drawing the spatula around the edge of the pan, until most of the eggs are set, about 5 minutes.
• Scatter the cheese on top and let melt slightly, then fold the eggs over the cheese. Remove from the heat and let sit until the cheese melts, about 1 more minute.

FIGS AND TOASTED ALMONDS BRIE

Steps:

• Preheat oven to 325 degrees F (165 C).
• Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.
• Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.

CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY

Steps:

• With a spoon, press down on the center of the bread to form a pocket.
• Line the edges of the bread with butter, and crack an egg into the pocket.
• Line the edges of the bread with shredded cheese.
• Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
• Enjoy!

SOFT SCRAMBLED EGGS ON TOAST

Steps:

• Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
• Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
• To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.

THE PERFECT EGG TOASTIE

Steps:

• Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
• Brush the bread with oil on one side only. Break the eggs into two separate cups.
• Place one slice of bread in the toaster (oiled side down) and press the bread down into the triangular recesses with the back of a spoon (taking care not to puncture the bread or your egg will leak out). With a metal spoon, carefully spoon the whole yolk of each egg into each of the two recesses. Whisk the white of the eggs lightly with a fork to break them up a bit and then spoon as much white around the yolks as your recess will hold. Do not overfill or your sandwich will leak. You may well have some egg white left over; as a guide, I can get about 1.5 egg whites in my toaster.
• Gently place the second slice of bread on top (oiled side up) and bring the lid down slowly so that it rests on the sandwich. (Do not squash it or attempt to lock the toaster shut at this stage). Leave in this position for 2 minutes. Then, slowly close and lock the lid, and cook for a further 3 minutes. After this time the toastie should be golden and crisp on the outside, and on the inside the white should be set and the yolk still runny.

BRIE AND EGG STRATA

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, potato, and bell pepper; saute 4 minutes or until tender.
• Stir in tomatoes; saute 2 minutes, stir in 1/2 teaspoons salt.
• Combine onion mixture and bread.
• Place half of bread mixture into a 13x9-inch baking dish coated with cooking spray. Sprinkle with half of Brie.
• Top with remaining bread mixture and remaining Brie.
• Put egg substitue and eggs in a medium bowl.
• Add remaining 1/2 teaspoons salt, herbes de Provence, and pepper.
• Add milk, stirring with a whisk until well blended.
• Pour egg mixture over the bread.
• Let stand 30 minutes.
• Preheat oven to 350.
• Bake for 50 minutes or until set. Sprinkle with parsley.
• Serve immediately.
• OVERNIGHT INSTRUCTIONS.
• **The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate.
• Combine the egg mixture (step three), and refrigerate in a separate container.
• In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking.

PETIT TOASTS WITH BRIE, FIG, AND THYME

Steps:

• Arrange toasts on a serving platter and top each with a Brie cheese square. Spoon fig preserves onto Brie cheese and sprinkle almonds over toast. Drizzle a fine line of balsamic glaze over each toast and top with thyme.

BRIE & BACON TOASTIES

Steps:

• Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later. Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices) and core and slice the pear.
• Put the slices of bread under the grill as well for just under a minute until the bread is evenly toasted on one side only. Keep an eye on it - a whole minute is just that little bit too long and the bread may start to char.
• Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. Don't worry if it looks a little rough and ready - it all adds to the effect. Drape the brie on top and scatter over the pecans, roughly breaking them with your fingers as you go.
• Grill for another minute or so, until the cheese is melted and oozy. Remove and eat straight away with the rocket or watercress on the side.

TOASTY BRIE AND EGG

Steps:

• In a large skillet over medium-high, melt the butter. Place the bread in the skillet and toast until the bottom is crispy and just turning golden, about 3 to 4 minutes. Flip the bread to toast the other side, pushing it to one side of the pan. Crack the egg into the other side of the pan. Season it with salt and pepper. About 1 minute before the egg is cooked to desired doneness, place the brie on the bread. Use a spatula to transfer the egg, sunny side up, onto the brie. Cover the skillet and cook for another minute. Serve immediately. Makes one serving.