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Category: Eggs (Page 7 of 15)

Cheddar Egg Souffle Recipe

Ingredients:
6 eggs, slightly beaten
1 cup shredded cheddar cheese
1/2 cup half and half
2 tablespoon soft butter
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions:

Heat oven to 325°F-160°C.

Mix all ingredients. Pour into ungreased baking pan 8″ x 8″ x 2″ or into individual souffle cups.

Bake 25-30 minutes, or until eggs are set.

Serve with crispy bacon.

Carb Count: 2.1 carbs per serving. Serves 3.


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Smoked Chicken, Avocado and Cheddar Cheese Omelet Recipe

Ingredients:
4 large eggs
6 oz chicken breasts, smoked
2 oz sharp Cheddar cheese, grated
2 oz Monterey Jack cheese, grated
1/4 cup guacamole

Instructions:

Prepare omelet open-faced. Arrange warmed, sliced, smoked chicken pin-wheel style over top and sprinkle with cheeses. Place under broiler to melt.

Garnish with guacamole.

Carb Count: 2.8 per servings (including guacamole) Serves 2.


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Salmon Dill Omelet Recipe

Ingredients:
Nonstick cooking spray
3 egg whites or
2 eggs whites and 1 whole egg
1/8 tsp freshly ground black pepper
1/2 teaspoon olive oil
3/4 once smoked salmon (lox style)
2 teaspoons finely chopped red onion
1 tbs plain yogurt
1/2 teas snipped fresh dill or dash of dried dill mixed into the yogurt

Instructions:

Lightly coat an unheated large skillet with cooking spray. Add asparagus to skillet and pan-roast over medium high heat about 7 minutes until browned and crisp-tender, turning occasionally. Set aside.

In a medium bowl combine egg whites and pepper. Using a fork, beat until combined but not frothy.

In an 8-inch skillet heat oil over medium-high heat. Add egg whites to skillet. Reduce heat to medium. As egg whites start to set, use a spatula to gently lift edges of set egg, tilting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.

Put salmon and onion onto half of the eggs. Fold the unfilled half of the eggs over the salmon. Gently slide the omelet out of the skillet onto a serving plate.

Top with 1 tablespoon yogurt and the dill.

Carbs per serving – 3. Serves 1 (1 omelet).


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Eggs Benedict & Canadian Bacon Recipe

Ingredients:
4 eggs
Canadian bacon

Hollandaise Sauce: 1/2 cup butter
3 beaten egg yolks
1 tablespoon water
1 tablespoon lemon juice

Instructions:

Lightly grease skillet. Fill skillet half way with water. Bring water to boiling. Reduce heat and simmer. Break eggs into a cup and carefully slide one at a time into water. Allow space for each egg. Simmer for 5 minutes. Meanwhile, heat Canadian Bacon in skillet. Remove poached egg and serve with Canadian Bacon and Hollandaise Sauce.

Hollandaise sauce: Combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly.


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Swiss Baked Eggs Recipe

Ingredients:
6 eggs
1 ounce of butter
4 tablespoons cream
Swiss cheese
Salt and pepper
Grated swiss cheese

Instructions:

Melt butter in a baking-pan; then cover the bottom of the pan with thin slices of Swiss cheese.

Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot.


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Turkey Salad Stuffed Eggs Recipe

Ingredients:
8 eggs
2 celery stalks
2 green onions
1/2 sweet red pepper
3/4 lb leftover cooked turkey
3 tablespoons mayonnaise
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1 packet stevia
1/4 teaspoon salt

Instructions:

Place eggs with enough water to cover in medium-sized saucepan. Bring to a boil; reduce heat to simmer for 10 minutes.

Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use.

Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not over process. Scrape into medium-size bowl. Stir in mayonnaise, mustard, vinegar, stevia and salt.

Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours.


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Western Omelet Recipe

Ingredients:
2 tsp butter
2 tsp olive oil
1 tsp chopped shallot
1/4 green or red bell peppers, chopped
1/2 oz. baked ham, chipped or chopped finely
1 tsp parsley
Black pepper to taste
2 eggs
Salt and pepper to taste
1/2 oz cheddar cheese, grated (about 2 tablespoons)

Instructions:

In small skillet, melt 1 tsp butter and 1 tsp olive oil. Saute shallots and peppers until they are soft. Add ham and parsley. Saute briefly to warm ham. Season with pepper. Remove from heat.

In larger skillet, melt remaining 1 teaspoon of butter and 1 teaspoon oil over low heat. Break eggs into a bowl. Whisk eggs with 1 teaspoon water and salt and pepper. Pour mixture into skillet. Keep heat low. Cook eggs without stirring until they begin to bubble up, 4-5 minutes. Place ham mixture and grated cheese on one half of omelet. When most of the liquid egg has set, fold in half over filling to close omelet. Cook briefly to melt cheese. Serve.


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Eggs with Oysters Recipe

Ingredients:
2 eggs
12 oysters
1 tablespoon oyster liquor
1 teaspoon chopped parsley
Pepper
Salt

Instructions:

Cut the oysters in four pieces.

Beat up the eggs, add the oyster liquor, parsley, pepper and salt.

Mix all together, pour into well buttered dish and bake about 10 minutes.

Serves four.


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Scrambled Eggs with Sausage Recipe

Ingredients:
4 small sausages
3 eggs
1/4 teaspoon salt
1/3 cup water

Instructions:

Cut sausages in half-inch bias pieces and cook in a frying pan until brown; beat eggs until light, add salt and water, pour over sausages and scramble until firm.


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Eggs with Spinach a la Martin Recipe

Ingredients:
Chopped & seasoned spinach
3 eggs
1/3 teaspoon salt
1 tablespoon red pepper
1 tablespoon green pepper
1 tablespoon cooked ham

Instructions:

Cover the center of a platter with finely chopped and seasoned cooked spinach.

Beat three eggs slightly, add three tablespoons hot water, one-third teaspoon salt, one tablespoon, each, red and green pepper cut in strips, and one tablespoon cooked ham cut in very small pieces.

Heat Omelet pan, put in one and one-half tablespoons olive oil, and as soon as heated pour in mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley.


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