Lots of Egg's

Subject: ****Lots of Egg's**** Fri Nov 07, 2008 11:59 pm

Garden Vegetable Eggs
3 tbsp margarine or butter
2 cups (2 medium) thinly sliced zucchini
1 cup sliced fresh mushrooms
1 medium onion, thinly sliced
2 medium tomatoes cut into wedges (2 cups)
½ tsp basil leaves
Salt and pepper to taste
12 eggs
¼ cup water
2 tbsp margarine or butter
Basil leaves
In large skillet, melt 3 tbsp margarine
Add zucchini, mushrooms and onion, sauté over medium heat until crisp-tender
Add tomatoes and ½ tsp basil
Cover cook 1 to 2 minutes or until tomatoes are thoroughly heated
Remove from heat,
Salt and pepper to taste
Arrange on serving platter, cover, keep warm
Meanwhile in large bowl combine eggs and water beat with fork until well blended. In large skillet, melt 2 tbsp margarine
Add eggs, cook over medium heat until eggs are firm but moist, stirring occasionally
Spoon eggs over vegetables. Sprinkle with basil. Serve immediately
6 to 8 servings
Per serving size
Calories 200
Protein 10 g
Carbs 4 g
Fat 16 g
Sodium 190 mg
Vitamin A 20%

Subject: Re: ****Lots of Egg's**** Fri Nov 07, 2008 11:59 pm

Scrambled Eggs in Puffy Bowl

2 eggs
1 cup milk
1 cup all purpose flour
½ tsp salt
9 eggs
1 cup small curd creamed cottage cheese
1 tsp chopped fresh of ½ tsp dried herb leaves
¼ tsp salt
3 tbsp butter or margarine
Heat oven to 400
Generously grease pie plate
Beat 2 eggs, the milk, flour and ½ tsp salt with hand beater just until smooth (do not over-beat)
Pour batter into pie plate
Bake about 50 minutes or until deep golden brown and puffy
Remove from pie plate to serving dish
Beat 9 eggs in medium bowl until fluffy
Stir in cottage cheese, herbs and ¼ tsp salt
Heat butter in 12 inch skillet over medium heat until bubbly
Pour egg mixture into skillet
Avoid constant stirring
Cook until eggs are thickened throughout but still moist
Mound eggs into puffy bread bowl
1 serving
Calories 315
Fat 18 g
Sodium 610 mg
Carbs 20 g
Protein 19 g
Iron 12%
Vitamin A 20%

Subject: Re: ****Lots of Egg's**** Fri Nov 07, 2008 11:59 pm

Berry Good French Toast Bake
½ cup all purpose flour
1 ½ cups milk
1 tbsp sugar
½ tsp vanilla
¼ tsp salt
6 eggs
10 slices 1 inch thick French bread, cut into 1 inch cubes
1 pkg (3 oz) cream cheese, cut into ½ inch cubes
1 cup fresh or frozen blueberries
½ cup chopped nuts
Powdered sugar, if desired
Blueberry or maple syrup, if desired
Generously grease 2 ½ quart casserole or rectangular baking dish 13x9x2
Beat flour, milk, sugar, vanilla, salt and eggs in large bowl with hand beater until smooth. Stir in bread cubes until coated
Pour bread mixture into pan. Top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours
Heat oven to 400.
Uncover and bake 20 to 25 minutes or until golden brown
Sprinkle with powdered sugar
Serve with syrup
1 serving
Calories 315
Fat 15 g
Sodium 420 mg
Carbs 35 g
Protein 12 g
Vitamin A 10%
Iron 12%

Subject: Re: ****Lots of Egg's**** Fri Nov 07, 2008 11:59 pm

Ham and Fruit Skillet
16 oz ham steak, cut into four serving size pieces
16 oz can peach slices, drained
1 tbsp margarine or butter
¼ cup brown sugar
Dash cinnamon
Brown ham on both sides.
Arrange peach slices around edges of ham
Dot with margarine
Sprinkle with brown sugar and cinnamon
Turn ham and peach slices to glaze
Cover cook until thoroughly heated
4 servings
Per serving
Calories 280
Protein 24 g
Carbs 26 g
Fat 9 g
Sodium 1410 mg

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:00 am

So Easy Stuffing Egg Bake
1 hour and 25 minutes
1 tsp oil
2 cups sliced fresh mushrooms
6 eggs
1 cup milk
¼ cup real mayonnaise
1 pkg (6oz) stove top stuffing mix for chicken
1 tomato, thinly sliced
1 green onion, sliced
½ cup Shredded cheddar cheese
Heat oil in medium skillet on medium high heat
Add mushrooms; cook 4 minutes or until tender, stirring occasionally
Set aside
Beat eggs, milk and mayo in large bowl with wire whisk until well blended
Stir in stuffing mix
Spoon stuffing mixture into greased 9 inch square baking dish, top with mushrooms, tomatoes and onions
Cook now
Preheat oven to 350 bake, uncovered, 35 minutes
Sprinkle with cheese
Bake an additional 15 minutes or until cheese is melted and center is set
Let stand 10 minutes
Before serving
Cook later
Cover uncooked casserole tightly with plastic wrap, freeze until solid
Cover with foil
Freeze up to 3 months
Preheat oven to 350
Remove foil and plastic wrap
Discard plastic wrap
Recover with foil
Bake 1 hour
Remove foil, sprinkle with cheese
Bake, uncovered, an additional 15 minutes or until cheese is melted and center is set
Makes 6 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:00 am

Eggs in Spinach Cups
2 (10 oz) pkgs frozen chopped spinach, cooked and drained
1 (10-1/2 oz) can condensed cream of mushroom soup
1/4 tsp onion salt
8 eggs
Paprika
Mix spinach with soup and onion salt
Butter 8 (6 oz) baking cups line with spinach
Break one egg into each cup
Bake in moderate oven 325F minutes
Sprinkle with paprika
Makes 8 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:00 am

Eggs in Potato Pockets

8 cups instant mashed potatoes
1 tsp instant minced onion
2 tbsp chopped pimiento
1/2 tsp pepper
8 eggs
1/2 tsp salt
2 cups grated process American cheese
1/3 cup crumbled cooked bacon
Prepare potatoes as directed on package
Mix in onion, pimiento and pepper, spread in greased shallow 2-1/2 quart baking dish
Break eggs into 1/2 depressions in potatoes
Sprinkle with salt, cheese and bacon
Bake in moderate oven 325F for 35 minutes or until eggs are consistency you desire
Makes 8 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:01 am

Tomato Quiche

1 cup chopped onion
2 tbsp butter
4 large tomatoes, peeled, chopped, seeded and drained
1 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
2 cups (8 oz) shredded Monterey Jack Cheese, divided
1 unbaked pastry shell (10 inches)
1-1/2 cups half and half cream
In a skillet, sauté onion in butter until tender.
Add tomatoes, salt, pepper and thyme
Cook over medium high heat until liquid is almost evaporated, about 10 to 15 minutes
Remove from heat
Sprinkle 1 cup cheese into pastry shell
Cover with tomato mixture
Sprinkle with remaining cheese
In a mixing bowl, beat eggs until foamy
Stir in half and half cream
Mix well
Pour into pastry shell
Bake at 425 for 10 minutes
Reduce heat in 325 bake for 40 minutes more or until top begins to brown and a knife inserted near the center comes out clean
Let stand 10 minutes before cutting
6 to 8 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:01 am

Baked Eggs Florentine

2 pkg (10 oz each) frozen chopped spinach
1-1/2 tsp salt
2 tbsp light cream
3 tbsp butter or margarine
1/3 cup grated Parmesan cheese
1-1/2 tbsp flour
Dash pepper
1 cup milk
6 eggs
Preheat oven to 350F
Lightly grease an 8x8x2 inch baking dish
Cook spinach as pkg label directs, drain well
Stir in 1 tsp salt the cream, and 1 tbsp butter
Turn spinach into baking dish, making an even layer
Sprinkle with 2 tbsp cheese
Melt rest of butter in a small saucepan
Remove from heat
Add flour, rest of salt, and pepper, stirring until smooth
Gradually stir in milk, bring the sauce to boiling, stirring
Carefully break eggs over spinach
Cover with sauce
Sprinkle with rest of cheese
Bake, uncovered 15 minutes or until eggs are set and top is golden
Makes 6 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:01 am

Baked Stuffed Eggs

Stuffed Eggs
8 hard cooked eggs
3 to 4 tbsp sour cream
2 tsp prepared mustard
1/2 tsp salt
Sauce
1/2 cup chopped onion
2 tbsp butter
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 cup (8 oz) sour cream
1/2 cup shredded cheddar cheese
1/2 tsp paprika
Slice eggs in half lengthwise, remove yolks and set whites aside
In a bowl, mash yolks with a fork.
Add sour cream, mustard and salt, mix well
Fill the egg whites, set aside
In a saucepan, sauté onion in butter until tender.
Add soup and sour cream, mix well
Pour half into an ungreased 11 in x 7 x 2 inch baking dish
Arrange stuffed eggs over the sauce
Spoon remaining sauce on top
Sprinkle with cheese and paprika
Cover the refrigerate overnight
Remove from the refrigerator 30 minutes before baking
Bake, uncovered, at 350 for 25 to 30 minutes or until heated through
Serve immediately
Yield 6 to 8 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:02 am

Brandied Mocha Omelet

Filling
1/4 cup semisweet chocolate pieces
2 tbsp heavy cream
1 tbsp brandy
1-1/2 tsp sugar
Omelet
3 egg yolks
2 tsp instant coffee
3 egg whites
2 tbsp butter or margarine
1-1/2 tsp sugar
Make Filling
Melt chocolate in top of double boiler, over hot, not boiling, water, remove from heat
Stir in cream, brandy, and sugar. Cover, and keep warm
Make Omelet
In small bowl, with fork, beat egg yolks with coffee until well blended
In medium bowl, with rotary beater, beat egg whites until stiff peaks form
With rubber scraper, using an under and over motion, gently fold egg yolk mixture into egg whites just until blended
Slowly heat a 9 inch heavy skillet with heat resistant handle, or an omelet pan
To test temperature
Sprinkle a little cold water on skillet, water should sizzle an droll off in drops
Add butter heat until it sizzles briskly it should not brown
Quickly turn egg mixture, all at once, into skillet, spreading evenly over bottom of pan
Cook, over medium heat, until omelet is golden brown underneath
Then run under broiler, 6 inches from heat, about 2 minutes, or until top is golden brown
To turn out
Loosen edge with spatula, invert onto serving plate, broiled side down
Place 3 tbsp filling in center fold omelet in half
Sprinkle with sugar
Spoon rest of filling over top
Makes 1 omelet 2 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:02 am

Crustless Swiss Quiche

1/2 cup butter
1/2 cup all purpose flour
1-1/2 cups milk
2-1/2 cups cottage cheese
1 tsp baking powder
1 tsp salt
1 tsp Dijon mustard
9 eggs
2 pkg (one 8 oz, one 3 oz) cream cheese, softened
3 cups (12 oz) shredded Swiss cheese
1/3 cup grated Parmesan cheese
Melt butter in a medium saucepan
Stir in flour, cook and stir until bubbly
Gradually add milk, cook over medium heat, stirring occasionally, until sauce thickens
Remove from the heat, set aside to cool, about 15 to 20 minutes
Meanwhile, combine cottage cheese, baking powder, salt and mustard, set aside.
In a large mixing bowl, beat the eggs.
Slowly add cream cheese, cottage cheese mixture and cream sauce
Fold in Swiss and Parmesan cheeses
Pour into 2 greased 10 inch pie plates
Bake at 350 for 40 minutes or until puffed and lightly browned
Serve immediately
Yield 16 to 20 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:02 am

Easy Bake Omelet

2 tbsp Zesty Italian Dressing
1/4 cup chopped green onions
1/2 cup chopped asparagus (about 5 stalks)
4 eggs
2/3 cup chopped plum tomatoes (about 1 medium)
2 slices Smoked ham, chopped
1/2 cup Shredded cheddar cheese, divided.
Preheat oven to 350F
Heat dressing in small ovenproof nonstick skillet on medium-high heat. Add onions and asparagus, cook 3 min. stirring occasionally
Meanwhile beat eggs lightly in medium bowl. Stir in tomatoes, ham and 1/4 cup of the cheese. Pour into skillet, cook, without stirring. 3 to 4 min. or until edges begin to set. Sprinkle with remaining 1/4 cup cheese
Bake in skillet, uncovered 20 min until center is set. Let stand 5 min. cut into wedges to serve
Sprinkle with chopped fresh parsley, if desired.

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:02 am

PotLuck Eggs Benedict

1 pound fresh asparagus, trimmed
3/4 cup butter
3/4 cup all purpose flour
4 cups milk
1 can (14-1/2 oz) chicken broth
1 pound cubed fully cooked ham
1 cup (4 oz) shredded cheddar cheese
8 hard cooked eggs, quartered
1/2 tsp salt
1/8 tsp cayenne pepper
10 to 12 biscuits, warmed
Cut asparagus into 1/2 inch pieces, using only tender parts of spears
Cook in a small amount of boiling water until tender, about 5 minutes, drain
Set aside to cool
Melt butter in a saucepan, stir in flour until smooth
Add milk and broth bring to a boil
Cook and stir for 2 minutes
Add ham and cheese, stir until the cheese melts
Add eggs, salt, cayenne and asparagus, heat though
Serve over biscuits
Yield 10 to 12 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:03 am

Eggs Benedict
With Mousseline Sauce instead of Hollandaise Sauce

Mousseline Sauce
1/2 cup butter
3 egg yolks
1 tbsp lemon juice
1 tsp salt
Dash cayenne pepper
1 tbsp water
1/2 cup whipping cream
For Poaching
4 eggs
4 cups water
1 tbsp vinegar
2 tbsp butter
4 slices smoked ham
4 sliced white bread, English muffins, or Biscuits
For sauce
Slice butter and place in a heavy saucepan
Add egg yolks, lemon juice, salt, cayenne pepper and water
Put pan into a larger pan with hot water (or use a double boiler)
Heat, whisking constantly, until sauce has thickened
Do not boil
Keep sauce warm
Combine water and vinegar in a low wide saucepan
Bring to a boil
Reduce heat
Crack eggs, one at a time, into a cup
Let eggs slide into water
Poach (do not boil) for 3 to 4 minutes
Remove with slotted spoon
In a skillet, melt butter
Sauté ham slices
Remove toast bread or quickly fry in skillet
Place bread on hot serving plates
Cover with ham and place one egg on each
Remove sauce from heat
Whip cream and carefully fold into hot sauce
Spoon sauce, over eggs
Serve immediately

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:03 am

Eggs En Cocotte

8 tbsp shredded sharp cheese, cheddar or similar
4 oz cream cheese
4 tbsp half and half
Dash freshly ground pepper
Dash salt
2 tbsp finely chopped chives
4 eggs
1 tbsp butter or margarine
Chives, for garnish
In 4 small, lightly greased oven-proof dishes, layer half of the shredded cheese
In a bowl, combine cream cheese and half and half
Season with pepper, salt and chopped chives
Break one egg into each dish
Top with cream cheese mixture
Sprinkle remaining cheese over each dish
Dot with butter
Bake at 375 for about 10 minutes or until eggs are just set and the cheese on top is golden brown
Sprinkle with some chives, if desired
Serve immediately
With toast or Crunchy French Bread

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:03 am

Pasta Frittata (Italian-style-open-faced Omelet)

1 tbsp butter
2 green onions, thinly sliced
1 tsp olive oil
5 eggs
2 large tomatoes, peeled, seeded, chopped
1 cup sliced fresh mushrooms
1/2 tsp salt
1/2 tsp pepper
1 tsp dried marjoram
1 cup cooked pasta, any kind
1 cup shredded Gruyere or Swiss cheese
Fresh herbs, for garnish
In a heavy skillet, melt the butter
Add the onion
Sauté over medium heat, stirring, until onion is soft, 2 to 3 minutes
Meanwhile, in a bowl, mix eggs, just enough to break the yolks
Blend in the tomatoes, mushrooms, salt pepper, dried marjoram and pasta
When onions are cooked, increase heat to high
Add oil
Pour egg mixture over onion
Cook until edges begin to bubble, 2 to 3 minutes
Remove from heat
Sprinkle with cheese
Place skillet in center of a 400 degree oven
Bake until eggs are set and cheese is melted, about 15 minutes
To serve, cut into wedges
Sprinkle with fresh herbs
Good served with a fruit platter and muffins

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:04 am

Richmond Omelet

6 eggs
6 tbsp water
1 tbsp butter
Dash salt
2 tbsp port wine
1/2 cup whipping cream
Filling
6 oz fresh mushrooms
1 tbsp butter
Dash salt
2 tbsp port wine
1/2 cup whipping cream
Mornay Sauce
1 tbsp butter
2 tbsp all purpose flour
1-1/3 cups milk
1/2 cup grated cheddar cheese
2 tbsp parmesan cheese
Dash salt and pepper
4 tomatoes, for garnish
Broccoli flowerets, steamed, for garnish
3 tbsp Parmesan cheese
For filling, clean and slice mushrooms
In a saucepan, sauté mushrooms in butter until most of the liquid has evaporated
Add salt, port wine and cream
Cook, uncovered, until thickened 4 to 6 minutes
Set aside
For omelet, beat eggs with water and salt until just combined
Heat butter in a skillet
Add batter
Cook until just set and nicely browned on bottom
Quickly tilt the pan and let half the omelet roll onto hot serving platter,
Immediately pour mushroom mixture over omelet
Fold other half over
For Mornay sauce
Melt butter in a sauce pan
Add flour
Stir to combine
Add milk, stirring
Cook for 3 to 4 minutes
Add cheeses, salt and pepper
Pour cheese sauce over omelet
Garnish platter with tomato wedges and broccoli flowerets
Sprinkle with Parmesan cheese
Broil until preheated broiler or at 425 until omelet is lightly browned on top, 12 minutes

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:04 am

Speedy Egg and Cheese Stack
6 eggs beaten
6 flour tortillas
1 cup Mexican style shredded cheese
2 tomatoes, thinly sliced
Preheat oven to 375F
Pour eggs into nonstick skillet sprayed with cooking spray
Cook on medium heat 5 minutes or until set, stirring occasionally
Remove from heat
Place 2 tortillas, overlapping, on bottom of a 9-inch pie plate
Top with 1/2 of the eggs and 1/3 of the each of the cheese and tomato
Repeat layers once
Top with remaining tortillas, cheese and tomato slices
Bake 10 minutes or until heated through and cheese is melted
Makes 4 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:04 am

Toad in a Hole Bake
8 slices bread
1 tbsp butter, softened
1 cup shredded cheddar and monterey Jack Cheese
4 eggs
2 slices bacon, cooked, crumbled
Preheat oven to 425F
Cut a hold in the center of 4 of the bread slices using 1 1/2 inch cookie cutter or rim of a glass. Spread butter over one side of remaining bread slices
Place butter side down, on 13x9 inch baking dish
Top with half of the cheese, and then bread slices with holes in the center
Break 1 egg into each hole
Sprinkle with remaining cheese and bacon
Bake 10 minutes or until cheese is melted and eggs are set
Makes 4 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:05 am

Sally Lunn
Sally Lunn is an old southern dish and delicious for breakfast

Cream 1/4 cup butter with 3 tablespoons sugar
Add 2 well beaten eggs
1 cup sweet milk
2-1/2 cups flour
2 teaspoons baking powder and
1/2 teaspoon salt
Bake in glass dish or muffin ring

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:05 am

Tomato Surprise

4 large tomatoes
4 tablespoons quick cooking oats
2 tablespoons cream cheese
1 teaspoon grated onion
2 tablespoons crisply fried bacon, chopped
Salt and pepper to taste
Cut tops off tomatoes and scoop out pulp
Mix pulp with other ingredients.
Fill tomatoes and replace tops
Serve on crisp lettuce leaf
Decorate with slices of hard cooked eggs and parsley if desired

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:05 am

Stuffed Eggs Mornay

6 hard boiled eggs
Cut the peeled, cooled eggs into halves lengthwise
Remove egg yolks to a bowl and set egg whites aside
Mash egg yolks with a fork
Mix in:
1 tsp lemon juice
1/2 tsp finely chopped onion
1/4 tsp salt
1/3 tsp pepper
Set aside
Drain remove and discard bony tissue, and separate contents of
1 (6-1/2oz) can crab meat (about 1-1/3 cups)
Add crab meat to egg yolk mixture and mix with a fork
Blend in, to make a thick, paste like mixture, about
1 tablespoon cream
Spoon filling into the reserved egg whites, rounding up the tops
Set aside in refrigerator
For Mornay Sauce
Prepare and set aside
3/4 cup quick chicken broth
Heat in a chafing dish over direct heat
3 tbsp butter or margarine
Blend in
3 tbsp flour
Heat until mixture bubbles
Remove from heat and add gradually, stirring constantly, the reserved chicken broth and
3/4 cup Cream
Return to heat and bring to boiling, stirring constantly, and cook 1 to 2 minutes longer
Remove from heat and vigorously stir about 3 tbsp of the hot mixture into
2 egg yolks, slightly beaten
Immediately blend into mixture and place over simmering water
Cook 3 to 5 minutes
Stirring to keep mixture cooking evenly
Remove from heat and cool a few moments
Add all at one time and stir until thoroughly blended
1/3 c grated parmesan or finely cut Gruyere cheese
1 tbsp butter or margarine
To complete
Place pan over simmering water
Put stuffed eggs into the sauce and spoon some of the sauce over them
Sprinkle with finely chopped parsley
Serve over toasted English muffins

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:05 am

Savory Egg Custard

4 eggs
1-1/2 cups milk
1 tsp salt
1/8 tsp pepper
2 tsp instant minced onion
1-1/2 cups grated sharp cheddar cheese
Preheat oven to 350F
In 1-1/2 quart casserole, beat eggs slightly
Add remaining ingredients, mixing well
Se casserole in pan containing 1 inch hot water, bake, uncovered, 40 minutes, or until clean knife inserted 1 inch from center comes out clean
Serve hot, with biscuits and coffee
Makes 4 to 6 servings

Subject: Re: ****Lots of Egg's**** Sat Nov 08, 2008 12:06 am

Swiss Cheese and Crouton Omelet

Great for Brunch
4 slices white bread
7 eggs
1/2 cup half and half or water
3/4 cup shredded Swiss cheese or Jarlsberg
Dash salt
1 tbsp butter or margarine
Dash paprika
Chopped chives, for garnish, optional
Cut bread into small cubes
Place bread cubes in a skillet
Toast over medium heat, shaking constantly until lightly browned and crusty
Remove from skillet and set aside
In a bowl, crack eggs and whisk together with a large fork
Add half and half or water, cheese and salt
Stir to combine
In a skillet or omelet pan, heat butter
Add egg mixture, cook, stirring gently and lifting sides of omelet until brown underneath but still creamy on top
Add toasted bread
Sprinkle with paprika
Sprinkle with chopped chives, if used,
Serve immediately

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****Lots of Egg's****

Lots of Egg's