ANDY'S EGG SALAD

ANDY'S EGG SALAD ... a classic eggs recipe to try...nice one !

INGREDIENTS

• 9 eggs
• 2 onions
• 1 tomato
• 2 tablespoons mayonnaise
• 3 thick slices cooked ham

INSTRUCTIONS
Put eggs into boiling water and boil for 10 minutes. Dump hot water and let cold water run over eggs for a few minutes, this makes taking off the shells much easier!
Let eggs cool down and take off the shells. Chop onions and tomatoes in small chunks and place in a bowl. Cut ham into 1/2" pieces and combine with onions and tomatoes. Slice eggs
with knife or egg slicer into small cubes and put in same bowl with the rest of the ingredients.
Put 2 tablespoons of mayonnaise in bowl and stir everything.Chill in Fridge. The eggs recipe is ready to serve! Enjoy it with friends !!!

butternut-squash-with-bacon-egg-recipe

EGG AND BACON SAVOURY

EGG AND BACON SAVOURY ...a great eggs recipe to try...nice taste !

INGREDIENTS

• 3 large eggs (whisked)
• 8 slices back bacon (diced)
• 1 medium onion (chopped)
• 300g full flavour cheddar (grated)
• 1 can chopped tomatoes
• 1 tablespoon sage and onion stuffing mix (optional)

INSTRUCTIONS
Put eggs, bacon, cheese, onion and tomatoes into a 3 litre (3 quart) casserole dish. Mix thoroughly. Add eggs and stir through mixture.
Bake in a pre-heated oven gas mark 5/190c (about 375 degrees F) until golden and eggs are set.
Serve on buttered toast...and the eggs recipe is ready to serve...hmmm...nice ! Enjoy it !

scrambled-eggs-buritos-recipe.

SWEET PICKLED EGGS AND BEETS

SWEET PICKLED EGGS AND BEETS ...a great eggs recipe ! Try it !

INGREDIENTS

• beets
• 1 dozen eggs
• 2 cups beet juice
• 1 cup brown sugar
• 1 cup cider vinegar
• 1 medium onion (cut into rings)

INSTRUCTIONS
Boil eggs, cool and shell.
Place in bowl with drained beets and onions. Bring the 2 cups
of beet juice to a boil.
Reduce heat and add vinegar and brown sugar.Allow to simmer until brown sugar has dissolved.
Pour over eggs, beets, and onions; cover and let stand in refrigerator for at least 2 days. The eggs recipe of pickled eggs and beets are ready to serve. Bon apetit ! Enjoy it wih friends !

butternut-squash-with-bacon-egg-recipe

SPINACH EGG SALAD

SPINACH EGG SALAD ...another great eggs salad recipe ! Nice !

INGREDIENTS

• fresh spinach, stems removed
• 3 hard-boiled eggs
• 1/4 tsp celery seed
• 5 slices bacon, reserve bacon grease

INSTRUCTIONS
Hard boil the eggs (simmer about 10 min). Remove yolks from whites. Chop whites coarsely.
Mix egg yolks, olive oil, celery seed and Dijon mustard to make a dressing for salad.
Heat bacon grease till it just about smokes and add red wine vinegar. Add chopped whites .
Pour over salad, add cut up bacon, toss and serve and serve on a bed of fresh spinach. The egg recipe of spinach is ready to serve....nice one ! Enjoy !

butternut-squash-with-bacon-egg-recipe.

CHINESE EGG ROLLS

CHINESE EGG ROLLS .... a great egg recipe to try !

INGREDIENTS

• 1/2 cup soy sauce
• 1/4 cup water
• 2 mashed garlic cloves
• juice from 1/4 lemon
• 1 quartered roasting chicken
• 2 lb lean pork tenderloin
• 3 tablespoons vegetable oil
• 1 finely sliced celery stalk
• 1 small head cabbage finely diced
• 3 large onions, finely diced
• 1 pkg (8-oz) finely diced fresh mushrooms
• soy sauce to taste
• salt and pepper
• 1 lb bean sprouts thoroughly cleaned
• egg roll wrappers
• 1 lightly beaten egg white
• vegetable oil for frying

Dipping Sauce:

• 1/2 cup soy sauce
• 1 teaspoon dry mustard
• 2 teaspoons garlic powder
• 1 teaspoon vinegar
• 1 teaspoon brown sugar

INSTRUCTIONS
Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight.
Roast the chicken and the pork together in a 350 degree oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.
When cool, cut into matchstick pieces and set aside.
Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.

Stir until heated through.
Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.
When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.
To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.
Fold bottom corner up over filling to cover, then fold in the two outside corners.
Roll closed, sealing shut with a bit of egg white.
Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.
Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.
May be kept warm in 200 degree oven until serving time. Serve with dipping sauce. The egg recipe is ready to serve...enjoy it !
spinach-egg-salad.

BARLEY EGG ROLLS

BARLEY EGG ROLLS ...a nice egg recipe to try !

INGREDIENTS

• 1 1/2 teaspoons salt
• 1 cup medium barley
• 2 teaspoons grated fresh ginger or
• 1/2 teaspoon ground ginger
• 3 tablespoons sesame or vegetable oil
• 4 scallions, sliced
• 1 red pepper, chopped
• 1/2 pound bok choy, shredded
• 1 tablespoon rice wine or white wine vinegar
• 1 (16 oz.) package prepared egg roll wrappers
• oil for frying

INSTRUCTIONS
In a saucepan bring 4 cups water and 1/2 teaspoon salt to

boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper.
Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted.
Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling.

Repeat with remaining barley mixture and wrappers.
In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in
batches until golden and crisp, turning once. Drain on paper towels.
Serve with soy sauce, if desired. The egg recipe of barley rolls is ready to serve..enjoy !
chinese-egg-rolls.

POTATO AND EGG BAKE

POTATO AND EGG BAKE RECIPE

INGREDIENTS

• 1/2 teaspoon butter
• 1 1/2 cups mashed potatoes
• 4 eggs
• 2 tablespoons grated Velveeta Cheese
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder

INSTRUCTIONS
Preheat even to 400°F.

Prepare mashed potatoes as you normally would.Butter a 9 inch casserole or baking pan. Spread hot mashed potatoes evenly in the pan and make 4 indentations. Break an egg into each well. Sprinkle Velveeta over the potatoes and eggs.

Season with salt, pepper and garlic powder. Top with a sprinkling of paprika.Bake in oven for 10 minutes until the eggs have set and the cheese is melted. The eggs recipe is ready to serve...great taste !

SPINACH MILANESE WITH FRIED EGGS

SPINACH MILANESE WITH FRIED EGGS RECIPE

INGREDIENTS

• 2 1/2 lbs fresh spinach
• 3/4 cup grated Parmesan cheese
• 6 eggs
• 1/2 cup butter, melted
• salt and pepper, to taste.

INSTRUCTIONS
Preheat oven to 375°F.
Bring 1/4 cup of water to a rapid boil in a large skillet.
Wash spinach well in cold running water. Remove any heavy stalks.
When water is boiling, add spinach and cook for 7 minutes.
Drain well. Wring dry in paper towels or squeeze dry with cheesecloth. Set aside.
Dry the skillet which was used to cook spinach. In the same skillet, melt 4 tablespoons of butter. Sauté spinach in butter for several minutes over medium high heat (do not let butter begin to brown!).
Grease an ovenproof casserole or baking dish with 1 tablespoon butter. Transfer spinach to baking dish. Sprinkle evenly with Parmesan cheese. Melt remaining butter and pour over spinach. Bake in oven at 375F. When cheese has thoroughly melted, remove from oven.

Meanwhile, sauté the eggs. Serve with the spinach on a heated serving dish. The eggs recipe Serves 3, 2 eggs for each serving.

EGG NOG FRENCH TOAST

EGG NOG FRENCH TOAST ...another great eggs recipe to try !

INGREDIENTS

• 1/2 cup dairy eggnog
• 1 egg
• 4-5 thick slices bread
• powdered sugar or cinnamon sugar for dusting

INSTRUCTIONS
In small bowl, combine egg and egg nog stirring with fork just until egg breaks up.
Dip sliced bread into egg mixture (challah, french bread, or raisin bread all work just as well as plain white bread). Turn over and allow to sit in egg mixture 2-3 minutes per side.
In skillet, melt 2 T butter and saute each slice over medium heat 2 1/2 min or until golden brown.
Turn over and cook an additional 1 1/2 minutes. Serve, sprinkled with sugar and a pat of butter. Or pour over a little maple syrup, if desired. The eggs recipe is ready to serve. A nice one. Enjoy !

scrambled-eggs-buritos-recipe.