Eggs in Roman Sauce
2T olive oil ½C onions ½C mushrooms 1eaclove garlic, diced 1eacan peeled tomatoes 1d dash salt and pepper1/8C cream (optional) 4eaeggs Sauté onion, mushrooms and garlic in oil. Add tomatoes, salt and pepper. Cook on simmer only 20 minutes. For creamier sauce, add cream. Sauce is complete.
For sauce with eggs, crack 2 eggs per person into sauce and let eggs poach. Serve in red sauce with French bread.
Serves:2
2Keys: lunch, breakfast, main dish, vegetarian, Italian, pasta
lunch, breakfast, main dish, vegetarian, Italian, pastaLover's Omelet
For a romantic brunch this should be served with candlelight (even if it's noon on a sunny day), French bread or rolls, and with orange juice or Mimosa (mix 1 part orange juice with 4 parts Champagne).
½eaBanana ½eaAvocado 3-4eaStrawberries 1T sugar1/8C sour cream 4eaEggs Slice strawberries, a banana and an avocado. Beat the eggs and pour into an omelet pan, then spread the fruit over the egg and sprinkle with sugar. Cook until the egg is done and remove from heat and spread the sour cream over the top. Fold the omelet, decorate by putting a few pieces of fruit on top and serve.
Serves: 2
Keys: lunch, breakfast, main dish
Microwave Poached Eggs
1Cwater½tvinegar eggsCombine 1 cup hot water and 1/2 teaspoon vinegar in a 1 quart casserole. Cook at high for 2-3 minutes, till boiling. Gently break effs into water, push to center of dish. Cover with waxed paper and cook on HIGH.
Eggs Cook Stand1 1 min 1.5 - 2 min2 1.25 min 2 minKeys: eggs, microwave
Microwave Scrambled Eggs
To cook 1 or 2 eggs use a cereal bowl or 10 oz custard cup. To cook 4-6 eggs, use a 1 quart bowl. In bowl, combine eggs, milk, salt pepper, beat with fork. Add butter or margine. Cook, uncovered at MEDIUM HIGH.
EggsMilkButter Cook 11 T 1 t.75 - 1.25 min 22 T 2 t1.75 - 2.25 min 41/4 C4 t3 - 3.5 min 61/3 C2 T4.5 - 5.5 minKeys: eggs, microwave
Scotch Eggs
6-8eahard cooked eggs 2eauncooked eggs beaten flour3/4lbspicy sausage fine dry bread crumbs oil for deep fryingPreheat oven to 400 degrees. Shell cooked eggs and lightly dip in beaten egg. Roll in flour and wrap completely in a thin layer of meat. Paint meat with additional raw egg and roll in bread crumbs. Fry in deep fat 375 degrees for 2-3 minutes or until bread crumbs are golden brown and sausage is firm.. Place in baking dish and bake uncovered for 10 minutes. Serve cold or hot.
Serves: 4
Keys: eggs, hor devours, Scottish
Eggs
www.chefbill.homestead.com
Deviled Eggs
12ealarge eggs ½C mayonnaise1½T mustard Salt pepper PaprikaPlace eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel under cold running water, also.
Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise and mustard, salt and pepper to taste. Mix well. Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired and voila! The Deviled Eggs Recipe come to life.
Varations: try one of these options: Substitute sour cream for the mayonnaise. Substitute mustard with Dijon mustard or spicy brown mustard. Add one of the following to the filling:
2eafinely chopped green onions 2T minced parsley 1T chopped chives ½C chopped shrimp, crab, or salmon 3T crumbled blue cheese ½C chopped olives ½C shredded cheddar cheese. Serves: 24
Keys: eggs, hor devours
