Brunch Eggs With Herbed Cheese Sauce Food

BRUNCH EGGS WITH HERBED CHEESE SAUCE

Steps:

• In a small saucepan, melt the butter and stir in flour; remove from heat.
• Gradually stir in milk, return to heat and heat to boiling, stirring constantly.
• Boil and stir 1 minute; stir in Cheddar cheese, basil.
• Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm.
• In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm.
• Beat the yogurt with with egg substitute and pour into skillet that was used for bacon.
• As the egg mixture begins to set at bottom and side, gently lift the cooked portions with spatula so that uncooked portion can flow to bottom.
• Avoid constant stirring.
• Cook 3 to 5 minutes or until thickened throughout but still moist.
• Place 1 slice bacon on each muffin half.
• Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top.
• Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives.
• Serve with fresh fruit for a delightful brunch for 4.

HERB & CHEESE SCRAMBLED EGGS

Steps:

• Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

JERSEY HAM, EGG, BAGEL AND HERB CREAM CHEESE BREAKFAST SANDWICH

Steps:

• Place the cream cheese in a large bowl. Finely chop the dill and parsley and add to the cream cheese with a pinch of chile powder. Season with salt and pepper, and thoroughly mix the ingredients to evenly distribute and combine the flavors.
• Slice 4 rounds from the center of the tomato, each about 1/4 inch thick. Season with salt and pepper and set aside.
• Set a skillet over medium heat and add a little oil. Cook the pork roll slices until lightly browned on each side, about 5 minutes. Set aside.
• Whisk the eggs in a bowl and sprinkle with salt and pepper. Put a nonstick skillet on medium heat and add the butter. Add the eggs and cook until scrambled, stirring occasionally, about 5 minutes.
• Spread about 1 1/2 tablespoons of the herb cream cheese on each bagel half. Place 2 slices of the meat on the bottom half of each bagel and top with scrambled eggs and sliced tomato. Place the top half of each bagel on the sandwiches and serve.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

EGGS IN PURGATORY WITH CRISPY HERBED PARMESAN BREADCRUMBS

Steps:

• For the eggs in purgatory: Pulse the bread in a food processor until finely ground. Add the oregano and a pinch of salt and process until the herbs are finely chopped. Add 1 tablespoon of the olive oil and pulse until incorporated.
• Heat a large nonstick skillet over medium-high heat. Add the crumbs and toast, stirring, until golden, about 5 minutes. Transfer to a bowl and stir in the Parmesan.
• Wipe the skillet clean and lower the heat to medium. Add the remaining 2 tablespoons oil and the red pepper flake, garlic and onion. Cook, stirring occasionally, until softened, about 6 minutes. Add the crushed tomatoes and 1/2 cup water, cover partially and cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Crack one of the eggs into a small bowl. Make a small indentation in the tomato sauce in the skillet, then gently pour the egg into the indentation. Repeat with the remaining eggs. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 5 to 7 minutes.
• For the spicy yogurt sauce: Meanwhile, add the yogurt, oregano, cumin, red pepper flakes and lemon zest and juice to a small bowl and mix to combine. Season with salt and pepper.
• Serve the eggs and sauce in shallow bowls topped with the Parmesan crumbs and spicy yogurt sauce.

BREAKFAST SANDWICH ON AN ENGLISH MUFFIN WITH CHARRED RED ONIONS, HERBS, AND CHEDDAR

Steps:

• Preheat oven to 350°F. Toss onion, soy sauce, garlic powder, and 1 Tbsp. oil on a large rimmed baking sheet to coat. Season with salt. Bake, tossing once halfway through, until onion is browned around the edges and very tender, 25-35 minutes. Let cool 5 minutes.
• Meanwhile, toss herbs, hot sauce, and remaining 1 Tbsp. oil in a small bowl. Season with salt, if needed.
• Melt butter in a small nonstick skillet over medium heat. Add eggs; season with salt. Cook, stirring with a rubber spatula, until eggs have set into creamy folds, 1-2 minutes.
• Spread herb sauce on cut sides of muffins. Transfer bottom halves to a rimmed baking sheet. Top with eggs, then lay cheese over. Bake bottom halves just until cheese is melted, about 5 minutes. Top with onion and close with muffin tops.
• Do Ahead: Onion can be cooked 5 days ahead. Transfer to an airtight container and chill. To make a sandwich quickly without turning your oven on, fold the cheese into the eggs when they have just begun to set, top with onion (no need to rewarm), and assemble with toasted English muffins.

EGGS BENEDICT WITH CHEESE SAUCE

Steps:

• In a small saucepan, gradually stir cornstarch into milk until smooth.
• Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
• Boil 1 minute to thicken.
• Add cheese and stir until smooth.
• Keep warm.
• Spray large 3 inch deep skillet with cooking spray.
• Pour 2 inches of water into skillet.
• Bring water to boil and reduce heat to simmer.
• Break egg into saucer and slip into simmering water. Cook 3-5 minutes or to desired firmness. (put as many in pan that will fit "comfortably").
• Remove with slotted spoon and drain well.
• Place two muffin halves on plate. Top each with 1 slice of ham, 1 poached egg, 2 tbsp of cheese sauce and garnish with shredded cheese and parsey if desired. Serve immediately.

HERB, SAUSAGE, AND CHEESE DUTCH BABY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes.
• Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven.
• Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes.
• Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.

EGGS BAKED IN CHEESE SAUCE

Steps:

• Melt butter in sauce pan over medium heat sprinkle in flour a little at a time stirring constantly as you go.
• Once all flour has been added you will have a pasty ball in your pan - do not be alarmed begin to add in the milk small amounts at a time stirring as you go, this can take a while, be patient you don't want to make glue.
• All your milk is in and your sauce will now seem a bit thin, do not be alarmed. Begin to slowly add your cheese, letting it melt inches then season to taste (this means you should taste it at this point.)
• Pour about 1/3 of the cheese sauce into the bottom of a baking dish, crack your eggs one by one into the cheese sauce, cover the eggs with the remaining cheese sauce.
• Bake in 350°F oven for 30-45 minutes.
• Serve each egg over an English muffin, sausage ham and/or bacon are great along side.

BREAKFAST CREPES WITH SAVORY EGGS, SMOKED SALMON AND CAVIAR

Steps:

• Crepes -- I won't go through the whole recipe here, but you can use your favorite recipe or buy them pre-made. If they are frozen just, thaw in the fridge and then I reheat by simply wrapping them in a damp paper towel in the microwave for just a few seconds. Or you can wrap in foil and reheat in the oven on 325 for just 5 minutes or so. You just want them warm and plyable, not steaming hot.
• Sauce -- In a small pot, add the butter, flour and milk and whisk well until combined. Bring to medium heat and continue stirring until well combined. DON'T boil as you do not want to scald/burn the milk. Bring to a light boil stirring often. The sauce will thicken. Reduce to low and add the lemon, dill, salt and pepper. Just keep on low while you cook the eggs.
• Eggs -- In a medium non-stick sauce pan, add the butter and bring to medium heat. Add in the shallots and cook 1-2 minutes just to soften them up a bit. Then, in a medium size bowl, whisk the eggs very well and add in a pinch of salt and pepper. Add the eggs to the sauce pan with the onions, stir, and let them cook on medium low heat 3-4 minutes until slightly set and then stir. Add in the Boursin or herb cheese and stir to combine. It will take another 3-4 minutes for the cheese to melt and the eggs to finish cooking. Stir often. DON'T overcook the eggs - you want a soft scramble, as they will continue to cook once removed from the heat.
• Salmon -- Buying it in a package it should already be thin sliced and ready to use.
• Crepes -- Add 1/4 of the eggs to each warm crepe, top with smoked salmon and roll. Place 1-2 crepes per plate and top with the warm lemon dill sauce, a sprig of dill, a dollop or spoon of sour cream, and a little caviar. ENJOY!

HOLLY'S EGG AND CHEESE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Lightly grease a 2 quart casserole dish. Sprinkle half of the chopped egg in the bottom of the casserole, add half of the bacon; repeat.
• Melt butter in a medium saucepan over medium heat. Add onion and cook until softened and transparent. Stir in flour. Slowly add milk and shredded cheese. Stir until cheese is melted and sauce is smooth and creamy. Pour over layered eggs and bacon.
• Bake in preheated oven for 30 minutes.