Baked Eggs On Cheesy Caramelized Onions Food

CHEESY BAKED EGGS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon softened butter.
• Melt the remaining 3 tablespoons butter in a skillet over medium heat. Add the mustard greens, garlic and a pinch of salt and pepper and saute just until wilted, 2 to 3 minutes. Remove from the heat and cool slightly.
• Whisk together the eggs, milk, baking mix, 1/2 teaspoon salt and some pepper in a bowl until well incorporated. Stir in the mustard greens, cheeses and hash browns. Pour into the greased baking dish. Bake until puffed lightly, golden brown and soft-set in the middle, 45 to 50 minutes. Cool slightly before slicing and serving warm.

BAKED EGGS WITH ONIONS AND CHEESE

Steps:

• Preheat oven to 450 degrees. Put butter or oil in large, ovenproof skillet, and set over medium-high heat. Add onions and a liberal sprinkling of salt and pepper, cover skillet and turn heat to medium. Cook, stirring occasionally, until onions are very soft and tender but not browned, for about 15 minutes.
• Combine bread crumbs and cheeses, and sprinkle half of this mixture over onions. Use back of spoon to make 8 little nests in the mixture, and crack 1 egg into each. Season with salt and pepper, and distribute remaining bread crumbs and cheese mixture over top.
• Bake for 5 minutes, or until eggs are barely set. Turn on broiler, and run skillet under it to brown top for a minute or so, being careful not to overcook the eggs. Serve hot or at room temperature.

CARAMELIZED ONIONS AND EGGS

Steps:

• 1. Melt the butter in a medium pan and slowly sauté the onions over very low heat.
• 2. Add the sugar (if necessary, add a little bit of water)
• 3. Cook until the onions are completely softened and caramelized. The best way to caramelize onions in a pan; Cook for 5 minutes, stirring occasionally. When the onions begin to turn a brownish color, turn heat to low and cook the onions for 25-30 minutes, stirring occasionally. Once they are a dark, deep brown and sticky with caramelization, they're done!
• 4. Make 4 wells among the onions.
• 5. Break an egg into each well, and season with sea salt and freshly ground black pepper.
• 6. Cover the pan with a lid and cook until the whites are done to your liking and the yolks are still runny.
• 7. Garnish with a sprinkle of sumac and enjoy.

EASY CHEESY BAKED EGGS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.
• Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
• Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
• Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
• Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.

CHEESY SKILLET CRESCENT ROLLS WITH CARAMELIZED ONIONS

Steps:

• Preheat the oven to 375˚ F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel-lined plate and wipe the skillet clean.
• On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.
• Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.

BAKED EGGS ON CHEESY CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350°F Grease a 3-quart oval baking dish. In a large, heavy pot or dutch oven, heat the oil over medium heat. Add the leeks, onions and 1/2 teaspoon salt, cover and cook, stirring occasionally, for 10 minutes. Increase the heat to medium-high, uncover and cook, stirring frequently, until the vegetables are softened and browned, about 8 minutes; season with salt and pepper.
• Line the bottom of the prepared baking dish with the toast and sprinkle with half of the cheese. Top with the onion mixture. Using the back of a spoon, make 8 deep wells in the onion mixture. Working 1 at a time, crack the eggs into a small bowl and pour them into the wells. Top with the remaining cheese; season with pepper.
• Bake until the egg whites are set but still jiggly, about 20 minutes. Transfer the pan to the broiler and cook until the eggs are just set, 1 to 2 minutes.

BAKED EGGS ON CHEESY CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350°. Grease a 3-quart baking dish.
• In a large, heavy pot or dutch oven, heat the oil over medium heat. Add the leeks, onions and 1/2 teaspoon salt, cover and cook, stirring occasionally, for 10 minutes. Increase the heat to medium-high, uncover and cook, stirring frequently, until the vegetables are softened and browned, about 8 minutes; season with salt and pepper.
• Line the bottom of the prepared baking dish with the toast and sprinkle with half of the cheese. Top with the onion mixture.
• Using the back of a spoon, make 8 deep wells in the onion mixture. Working 1 at a time, crack the eggs into a small bowl and pour them into the wells.
• Top with the remaining cheese; season with pepper.
• Bake until the egg whites are set but still jiggly, about 20 minutes. Transfer the pan to the broiler and cook until the eggs are just set, 1 to 2 minutes.

CREAMY EGGS AND CARAMELIZED ONIONS

Steps:

• Bring the eggs to a boil in water to cover. Boil 5 minutes, remove from heat, and let stand 20 minutes. (This technique avoids the green ring around the yolk.) Drain and peel and cut into 1/2-inch slices.
• Slice the onions into rings. Melt the butter in a very large skillet over low heat and add the onions. Salt them lightly, stir to coat with butter, cover the pan and cook for about 10 miutes. Stir, cover, and cook for about 10 minutes longer, stirring occasionally. Uncover and let most of the liquid cook away. Onions should be very tender and browned.
• Sprinkle flour over the onions and stir until no dry flour is visible. Whisk in the milk and cook, stirring or whisking, until thickened, about 4 minutes. Salt and pepper to taste. Stir in the sliced eggs and heat through.
• TO SERVE TO GUESTS -- sprinkle with chopped fresh parsley and/or paprika, because this dish is a little bland-looking. ADVANCE PREP -- the eggs can be boiled and refrigerated up to 3 days in advance. The onions can be caramelized 3 days in advance and refrigerated.

SPICED LENTIL AND CARAMELIZED ONION BAKED EGGS

Steps:

• Place an oven rack in the center of the oven, then preheat to 350°F.
• In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
• Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
• Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
• While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
• Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.

CHEESY BAKED ONIONS

Steps:

• Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted. , Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.