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Category: Eggs (Page 9 of 15)

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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Eggs a la Suisse Recipe

Ingredients:
4 eggs
Salt
Pepper
1/2 cup cream
1 tablespoon butter
Cayenne
2 tablespoons grated cheese

Instructions:

Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle with salt, pepper, and a few grains of cayenne. When whites are nearly firm, sprinkle with cheese. Finish cooking, and serve.


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French Cheese Omelet Recipe

Ingredients:
4 eggs, slightly beaten
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 cup hot water
1/2 cup grated cheese

Instructions:

Mix in order above, pour into a got greased omelet pan; as mixture thickens, pick up with a fork, letting the uncooked part take the place of the cooked; when firm, fold and serve on a hot platter.


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French Toast Recipe

Ingredients:
1 egg
4 oz cream cheese (very soft)
2 packets Stevia
1 teaspoon vanilla
1 teaspoon cinnamon

Instructions:

Mix everything together and fry in butter like little dollar-sized pancakes. Top with butter and stevia.


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Deviled Eggs Recipe

Ingredients:
3 tablespoons butter, soft
6 hard boiled eggs
2 tablespoons mayonnaise
1/2 teaspoon Dijon-style mustard
1/4 teaspoon prepared horseradish
Salt to taste
Freshly ground black pepper to taste

Instructions:

Peel and cut eggs lengthwise once they have cooked. Scoop out the yolks. Set whites on a plate and prepare the yolk mix.

Put the yolks in a mixing bowl and combine the other ingredients. Mix well.

For the smoothest filling, press the mixture through a sieve. For the most elegant presentation, you can put yolk mixture in a pastry tube and select an interesting, large nozzle before you fill the whites with the mixture.

Otherwise, fill the eggs with a teaspoon, creating a smooth mound. For a touch of color, dust the eggs with paprika.

Refrigerate until ready to use.

Variation: Deviled Eggs with Ham

Follow the recipe for Deviled Eggs (above). Add 2 ounces finely minced ham to yolk mixture and increase mustard to 1 teaspoon. This adds 2.0 grams of carb.

Variation: Deviled Eggs with Smoked Salmon

Follow the recipe for Deviled Eggs (above). Add 2 ounces finely chopped smoked salmon, lox, or nova. This adds less than 1.0 gram of carb.

Variation: Deviled Eggs with Anchovies

Follow the recipe for Deviled Eggs (above). Add 2 ounces finely chopped, canned anchovies. This adds no carbs.


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Egg Bake Recipe

Ingredients:
8 eggs
1/4 cup whipping cream
Salt & pepper to taste
1/2 pound pork sausage (no carb)
or half a pound crisp bacon
1/2 cup cheddar cheese
4 Tbsp cream cheese

Instructions:

Fry pork sausage into small chunks, or make crisp bacon.

Beat together eggs and cream along with salt and pepper.

Mix sausage (or bacon) and both cheeses into egg mixture.

Pour into greased casserole dish and bake at 350 degrees for 45 minutes.

Makes 4 servings.


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Eggs Benedict Recipe

Ingredients:
Sauce: 3 tablespoons cream cheese
1/2 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1 teaspoon flax oil
1 teaspoon avocado oil
Salt to taste

Pinch of cayenne
2 eggs
1 ripe avocado

Instructions:

Mix the sauce ingredients in a small bowl with a folk

In a deep skillet, add 2 inches of water, bring to a boil, then turn down to simmer.

Crack each egg one at a time into a shallow cup, then slip each egg into water, getting very close to the surface. Simmer the eggs for 5 minutes, then remove them with a slotted spoon and drain off excess water.

Slice the avocado in half first, then remove the pit by gently squeezing the avocado.

Slice the avocado while in its skin. Remove the avocado meet with your thumbs and place on plate.

Mix the ingredients for the sauce together.

Top the avocado with poached eggs and top with sauce.


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Egg Salad Recipe

Ingredients:
4 hard boiled eggs, chopped
1 rib celery, diced
5 or 6 scallions, sliced
1/2 green pepper, diced
1/3 cup mayonnaise
1/2 teaspoon prepared mustard

Instructions:

Combine all ingredients, and serve on lettuce.

Makes 2 servings.

Variation: replace the green pepper with 5 chopped green olives and leave out the mustard.


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