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BAKED EGGS --In a buttered ramekin, add 1 egg, glob of cream cheese, pinch of fresh chopped chives, twist of fresh ground black pepper. Bake at 350 until they're done 10-15 mins. Keep checking them-- you'll know when they're done. -- Jim Cookman, Milford, CT
Please --- We'd very much like to include your favorite ideas in this collection. Click here , and you'll go to a simple submission form. Thanks in advance for sharing your wisdom. Chile and Eggs -- Spread chopped green chiles into a greased baking dish and top with lots of grated Monterey Jack. Pour over this a mixture of beaten eggs and sour cream. Bake at 350 until it puffs up. Cottage Cheese and Eggs -- Add chives and cottage cheese to beaten eggs and cook slowly in a buttered skillet. Egg Pie -- Soak slices of white bread in a mixture of milk, beaten eggs and a little dry mustard. Add sliced hard boiled eggs, season with red and black pepper and bake at 350 for 45 minutes in a deep pan. Eggs and Anchovies -- Add anchovy paste and cayenne to creamed hard boiled eggs. Eggs and Crab meat -- Mix beaten eggs with some milk, canned crab meat and cubed cream cheese. Bake at 350 for half an hour in a well-buttered casserole dish. Eggs and Onion Sauce -- Make white sauce with cream and sautéed onions seasoned with salt, pepper and nutmeg. Add sliced hard boiled eggs and serve hot on toast or croutons. Eggs and Orange Juice -- Add a little orange juice to otherwise sane scrambled eggs. Eggs and Peppers -- Add chopped roasted peppers to eggs halfway through scrambling. Eggs in Black Butter -- Brown butter in a pan but don’t burn it. Fry eggs in this, slowly, until the white over the yolk clouds over. Remove the eggs, add a little vinegar to the pan and bring to a bubble. Pour sauce over the eggs. Mexican Scramble -- Mix together eggs, diced tomatoes, diced jalapeno peppers, chopped onion, chopped green pepper, salt and pepper. Pour into a buttered skillet and scrambled and the vegetables are hot. Top with chopped cilantro. Omelet Scramble -- Toss seasoned beaten eggs into a hot buttered omelet pan and swirl them with a fork until they are barely done and come clean from the pan. Serve immediately. This goes against the conventional slow, careful stirring that can produce steam table eggs. Rum Omelet -- Pour a little warmed rum over an omelet that has been sweetened with a little sugar. Scrambled with Cream Cheese -- Halfway through a batch of scrambled eggs, stir in small chunks of cream cheese and continue until the cheese melts. Top with minced chives. Tomato and Eggs -- Bake hollowed tomato halves seasoned with garlic butter in a hot oven. Top them with eggs scrambled with cream, to which a bit of grated cheese and parsley has been added. Tortillas and Eggs -- Fry strips of corn tortillas in hot butter, add chopped fresh tomatoes and a little chopped onion. Stir in beaten eggs seasoned with salt, pepper and Tabasco. Serve topped with grated cheese. |