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.

Butternut Squash with Bacon & Egg recipe

Try this great eggs recipe...

Butternut Squash with Bacon & Egg recipe

Ingredients
1 (175g/6oz) slice butternut squash
5ml/1 tsp vegetable oil
2 rashers lean back bacon, sliced
25g/2oz chestnut mushrooms, sliced
2 spring onions, sliced
1 large Lion Quality egg

Method

1. Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Place the butternut squash on a baking sheet and rub

a little oil on top. Season. Bake for 20mins or until tender.

2. Meanwhile, heat the remaining oil, add the bacon and sauté for 3-4 mins or until the bacon is crisp.

Add the mushrooms and onion and sauté for a further 2 mins.

3. Heap the bacon mixture on top of the butternut squash and make a hollow in the centre of the mixture. Carefully crack an egg into the hollow and bake for 8-10mins or until the egg is baked to your liking. Serve hot with tomato salad. The eggs recipe is ready...great taste !

See also Scrambled Eggs Burito Recipes

Scrambled Eggs Buritos recipe

Try this great Scrambled Eggs Buritos recipe....amazing taste !!

The Ingredients :

• 4 9-inch whole-wheat flour tortillas
• 4 large eggs
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 1 teaspoon extra-virgin olive oil
• 1 4-ounce can chopped green chiles
• 1/2 cup grated Cheddar or pepper Jack cheese
• 2 cups Black Bean & Tomato Salsa (recipe follows) or prepared salsa
• 1/4 cup reduced-fat sour cream

INSTRUCTIONS
1. Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
2. Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.
3. To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream. This great scrambbled eggs buritos is ready to serve...nice ! Enjoy it !
poached-eggs-recipe.

Scallion & Cheese Puff Recipe

This savory egg and cheese puff recipe is more akin to a pudding than a soufflé, so don’t dismay when it loses some of its height.... but not its taste...just try it ! Great eggs recipe to try !

• 3 cups low-fat milk
• 1 1/4 cups finely chopped scallions
• 1 cup yellow cornmeal
• 2 large eggs, separated
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup grated extra-sharp Cheddar cheese
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 5 large egg whites, at room temperature, or 10 teaspoons dried egg whites, reconstituted according to package directions
  

1. Preheat oven to 375°F. Coat a 3-quart soufflé dish or similar baking dish with cooking spray.
2. Bring milk and scallions to a simmer in a heavy medium saucepan over medium heat. Whisking constantly,stir slowly sprinkle in cornmeal. Cook, whisking constantly, until mixture has thickened, about 5 minutes.
Remove from heat and let cool for 10 minutes. Whisk in egg yolks, Parmesan, Cheddar, 1/2 teaspoon salt and pepper.
3. About 45 minutes before serving, beat the 7 egg whites and remaining 1/2 teaspoon salt in a large mixing bowl with an electric mixer on high speed until soft peaks form. Whisk one-fourth of the beaten whites into the cornmeal mixture. With a rubber spatula, fold in remaining whites. Spoon batter into the prepared baking dish and smooth the top.
4. Bake the puff until puffed and golden brown, 30 to 35 minutes. Serve immediately.... great tasting eggs recipe.... mmmm !

See other egg recipes

Baked Asparaguus Eggs Recipe

This Baked Asparagus Eggs Recipe is perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.

• 2 tablespoons fine dry breadcrumbs
• 1 pound thin asparagus
• 1 1/2 teaspoons extra-virgin olive oil
• 2 onions, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt, divided
• 1/2 cup water
• Freshly ground pepper to taste
• 4 large eggs
• 2 large egg whites
• 1 cup part-skim ricotta cheese
• 1 tablespoon chopped fresh parsley
• 1/2 cup shredded Gruyère cheese

1. Preheat oven to 325°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
2. Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
4. Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper.
Arrange the vegetables in an even layer in the prepared pan.
5. Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute.

Scatter the reserved asparagus tips over the top and sprinkle with Gruyère.
6. Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 3 minutes before serving....great taste aroma...! The eggs recipe is ready...nice taste !

andys-egg-salad.