So EGGcited: Potato Egg Curry

So EGGcited: Potato Egg Curry: Preparation Time: 30 minutes No of Servings: 3-4 Spice Level: 3 out of 5 Ingredients : Eggs – 4 Potato – 1(large) Onion – 1/2(...

Potato Egg Curry

Preparation Time: 30 minutes
No of Servings: 3-4
Spice Level: 3 out of 5

Ingredients:

• Eggs – 4
• Potato – 1(large)
• Onion – 1/2(thinly sliced)
• Tomatoes – 2(chopped)
• Coriander powder – 2 tsp
• Red chili powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Green chili – 1
• Cumin seeds – 1 tsp
• Salt – to taste
• Oil – 2 tsp
• Coriander leaves – 1 tbsp

Method of Preparation:

1. Heat oil in a pan and fry the onions till they become golden brown.
2. Allow it to cool and grind it with the tomatoes and keep it aside.
3. Boil the eggs and peel the shells. Also boil the potato and cut it into cubes.
4. Add turmeric powder, coriander powder, red chili powder with very little water and make it as a paste.
5. Heat oil in a pan and add the cumin seeds followed by the green chili.
6. Then add the masala paste and salt and fry till the raw smell goes.
7. Now add the onion tomato paste and fry for 3 minutes.
8. Add little water and cover the lid and boil it for 5 minutes.
9. Add the potatoes and boil it for another 2 minutes.
10. Slit the eggs vertically into two halves and add them to the boiling mixture.
11. Garnish with the coriander leaves.
12. Serve hot with french bread.

Source Link from Starters Recipe Book by Chef Express

So EGGcited: Creamy Lemon Deviled Eggs

So EGGcited: Creamy Lemon Deviled Eggs: Ingredients: 4 eggs, hard-boiled, cooled 2 tablespoons sour cream 1 tablespoon mayonnaise 1 teaspoon Dijon mustard 1 teaspoon lem...

Creamy Lemon Deviled Eggs

Ingredients:

4 eggs, hard-boiled, cooled
2 tablespoons sour cream
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon grated lemon zest
¼ teaspoon paprika
2 tablespoons minced fresh parsley, for garnish

Preparation Instructions:

1) Remove shells from eggs; halve lengthwise. Remove yolks gently with a spoon; transfer to a medium bowl. Add remaining ingredients, except parsley, to yolks; mix well until blended to desired consistency.

2) Spoon about 1 tablespoon yolk mixture into each egg white half. Garnish with parsley and refrigerate until serving.


Recipe from eggrecipes

So EGGcited: Eggs en Cocotte ( Baked Eggs with Market Mushrooms...

So EGGcited: Eggs en Cocotte ( Baked Eggs with Market Mushrooms...: Ingredients: 2 slices of bacon. 1 cup of mushrooms. 1 onion. 1 ¾ oz of butter. 8 eggs. ½ cup of cream. ½ cup of grated cheese. P...

Eggs en Cocotte ( Baked Eggs with Market Mushrooms)

Ingredients:

2 slices of bacon.
1 cup of mushrooms.
1 onion.
1 ¾ oz of butter.
8 eggs.
½ cup of cream.
½ cup of grated cheese.

Preparation Instructions:

Preheat oven to 350°F (180°C).

Dice the bacon, onions and mushroom.

Melt the butter in a frying pan, then add onion and bacon and sauté for 2 minutes. Add the mushrooms and continue to cook until soft.

Grease 8 small oven-proof ramekins with butter and divide the mushroom mixture evenly between each.

Carefully break in an egg, add a small amount of cream, and top with grated cheese.

Place in a bain-marie with enough water to fill two-thirds of the way up the sides of dishes and cook in your preheated oven for about 12 minutes.

Serve immediately.

Source: egg recipes

So EGGcited: Fried Sausage Wrapped Hard Boiled Eggs

So EGGcited: Fried Sausage Wrapped Hard Boiled Eggs: Photo and recipe Ingredients: 6 hard-boiled eggs, well chilled (I try to cook them to just past soft boiled stage, then stick the...

Fried Sausage Wrapped Hard Boiled Eggs

Photo and recipe

Ingredients:

6 hard-boiled eggs, well chilled (I try to cook them to just past soft boiled stage, then stick them in the coldest part of the fridge to firm up)
1 pound good quality sausage meat (I used ground turkey meat, seasoned with sage, white pepper, salt and a tiny bit of maple syrup)
1/2 cup AP flour
1-2 eggs, beaten
3/4 cup panko-style bread crumbs
Vegetable oil for frying

Directions:

Peel eggs; divide sausage into 6 portions.
Roll each egg in flour then press and shape a portion of the sausage around each egg.
Dip sausage-wrapped eggs into beaten egg and roll in panko.
heat oil to 350˚F .
Cook each egg for 4-5 minutes (longer if shallow frying–constantly turn the eggs around for best results) or until sausage is cooked and browned.

Can be served cold

So EGGcited: SHIRRED EGGS with TOASTED BREAD

So EGGcited: SHIRRED EGGS with TOASTED BREAD: Images by:  Leela Cyd Ross INGREDIENTS: serves 2 2 eggs 2 tablespoons heavy cream 2 tablespoons shredded Gruyere cheese...

SHIRRED EGGS with TOASTED BREAD

Images by:  Leela Cyd Ross

INGREDIENTS:


serves 2

2 eggs
2 tablespoons heavy cream
2 tablespoons shredded Gruyere cheese
2 teaspoons minced shallot
a few sprigs of thyme
2 pieces of toast, cut into thin slices

PROCEDURE:

Preheat oven to 425°F. Lightly grease two 4-inch ramekins (you can use a smaller size, or tea cups work as well; you may have to adjust your cooking time for desired setting of the eggs).

Crack each egg into a ramekin, and pour 1 tablespoon of cream onto each egg. Sprinkle the cheese, shallots and a few thyme leaves onto each egg.

Bake for 7 to 10 minutes (7 for a very runny yolk, 10 for a firmer yolk), until the egg is 'set' to your preference. Serve immediately with toast soldiers. Eggs will continue to set up as you eat, so get them to the table as soon as possible.

Recipe Notes:
• I've read many recipes that call for baking the ramekins in a water bath, after testing with and without, I found no difference, so have eliminated this step from my recipe.

• You can make shirred eggs on a larger scale, as Faith did a few years ago, with many eggs in a big casserole dish, cooking times may need a little adjustment, but this is a nice idea for a weekend brunch.

• Additional ingredient ideas: caramelized onions, chopped olives, sauteed mushrooms, snippets of chives or green onions, bell pepper slivers, diced tomatoes, and goat cheese are all great in eggs cocotte.

Images by:  Leela Cyd Ross

Source: thekitchen

So EGGcited: HONEY ROASTED POTATOES with FRIED EGGS and BACON

So EGGcited: HONEY ROASTED POTATOES with FRIED EGGS and BACON: Ingredients 4   eggs 2   tablespoons  canola oil 3   Idaho  potatoes 6   slices of thick-cut smoked  bacon 3   tablespoons  oli...

HONEY ROASTED POTATOES with FRIED EGGS and BACON

Ingredients

• 4 eggs
• 2 tablespoons canola oil
• 3 Idaho potatoes
• 6 slices of thick-cut smoked bacon
• 3 tablespoons olive oil
• 2 thyme sprigs, chopped
• 2 garlic cloves, sliced thin
• 2 tablespoons soy sauce
• 1/4 cup honey
• 1/4 cup chopped parsley
• 1/4 teaspoon paprika (preferably Hungarian)
• salt and pepper to taste

Directions

• Rinse the potatoes well and peel off some of its skin. Cut potatoes into wedges 1/6-inch wide. Place potatoes in a bowl in the sink underneath running water. Leave the water running for about 5 minutes until the water spilling out of the bowl runs clear. (This step will remove excess starch from the potatoes.) Pour water out of the bowl and pat potatoes dry using a dish towel.
• Chop bacon into small squares. Add bacon to a large saute pan with 1 tablespoon olive oil. Saute, stirring, on medium-high heat for about 4 minutes. Once cooked, remove bacon from pan, leaving bacon fat behind.
• Add potatoes to the saute pan with 2 tablespoons olive oil. Cook potatoes on medium-high heat until they begin to get some color. Add garlic and paprika to the pan, then stir in the soy sauce and honey and bring to a simmer. Simmer for 5 minutes then stir in the parsley and thyme, and add bacon back to pan to re-warm.
• In a separate pan, heat 2 tablespoons canola oil on medium-low heat.
• Crack the eggs into the pan and season. Cook until the eggs brown around the edges, but the yolk is still moist.
• Serve potatoes with egg on top.

Source: huffingtonpost

So EGGcited: HUEVOS RANCHEROS

So EGGcited: HUEVOS RANCHEROS: Huevos rancheros  ( Spanish pronunciation:  [ˈweβoz ranˈtʃeɾos] ) is a classic  Mexican   breakfast dish popular throughout much of th...

HUEVOS RANCHEROS

Huevos rancheros (Spanish pronunciation: [ˈweβoz ranˈtʃeɾos]) is a classic Mexican breakfast dish popular throughout much of the Americas. The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce.  Refried beans, slices of avocado, or guacamole may accompany the dish.

Fried eggs on tortillas with tomato sauce.

Ingredients

• RANCHERO SAUCE:
• 1 can fire-roasted tomatoes (14- to 15-ounces)
• 1 2 Serrano or jalapeño chiles, coarsely chopped, including seeds
• 1 large garlic clove
• 1/8 teaspoon cinnamon
• 1/4 teaspoon fine salt
• 1/4 teaspoon sugar
• 2 tablespoons vegetable oil
• 2/3 cup chopped white onion
• EGGS AND TORTILLAS:
• 4 tablespoons vegetable oil
• 8 large eggs
• 8 6- to 7-inch corn tortillas
• 2 tablespoons chopped cilantro

Directions

• Preheat oven to 200°F.
• To make sauce, combine tomatoes, including juice, chile, garlic, salt and sugar in a blender and blend until smooth.
• Heat vegetable oil in a 2-quart heavy saucepan over medium heat until it shimmers. Add onion and cook, stirring, until translucent, about 4 minutes. Add pureed tomato mixture and bring to a boil. Reduce the heat to medium-low, and simmer the sauce until lightly thickened, about 10 minutes.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat until hot. Gently break 4 eggs into skillet and cook, covered, 3 minutes, or to desired doneness. Season eggs with salt and pepper. Fry tortillas (see below) while eggs are cooking, then transfer 2 tortillas to a plate and top with 2 eggs. Keep warm in oven while making more eggs (and frying more tortillas) in the same manner, adding oil as needed.
• While eggs are cooking, heat 2 tablespoons oil in a small nonstick skillet over moderate heat until hot but not smoking. Cook tortillas one at a time in oil, turning with tongs when tortilla starts to blister but is still soft, about 10 seconds on each side, (do not let them become brown or crisp). Blot tortillas on paper towels as fried and stack to keep warm.
• Sprinkle eggs with cilantro before serving.

Source: huffingtonpost