Cheesy Egg In A Basket Food

BISCUIT EGG-IN-A-HOLE

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
• Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.
• Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.
• Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate.
• Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more.
• Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg.

CHEESY EGGS IN A BASKET

Steps:

• TOAST bread, lightly. Use a cookie or biscuit cutter to cut a circle out of the center of each piece of toast. HEAT a large skillet over medium-high heat. Melt butter in pan. Place pieces of toast and round cut-outs into the skillet. CRACK an egg into each bread hole. PLACE cheese triangles around the edges of the toast. COVER the pan for 2 to 3 minutes to cook the egg to your liking and melt the cheese. Use a spatula to remove the cooked Eggs in a Basket to plates. Season with salt and pepper. SERVE hot with the cutouts for dipping. To see more Farmers' Legacy Recipes click here.

EGGS IN BASKETS

Steps:

• Special equipment: jumbo sized 6-cup muffin tin
• Heat the oven to 350 degrees F.
• In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste.
• Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.
• Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.
• Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.
• Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.
• Top the eggs with crispy prosciutto and serve immediately.

EGG IN THE BASKET

Steps:

• Cut a circle in the middle of a piece of bread.
• If you don't have a round cookie cutter, the top of a glass will work.
• Heat a skillet or griddle sprayed with Pam or Mazola.
• Place the bread in the pan.
• Put about 1/2 t butter in the hole in the bread.
• Heat the butter until very hot.
• Crack an egg in the hole.
• Use a spatula to move the white around so it gets done.
• When the egg is fairly well set, turn the bread and egg over to cook the other side, being careful not to break the yolk.
• In the meantime, toast the holes from the bread for dipping in the yolk.
• Oh, and salt and pepper as desired.
• I guess you could toast the bread before you put it in the pan, but I've never tried it that way.

CHEESY EGG-IN-A-BOWL

Steps:

• Heat oven to 375ºF.
• Cut tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll.
• Crumble 6 bacon slices; sprinkle into bread bowls. Top with VELVEETA. Slip 1 cracked egg into each bowl; place on baking sheet.
• Bake 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but are not set, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min.
• Sprinkle eggs with chives. Replace tops of rolls. Serve with remaining bacon slices.

EGGS IN A BASKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.
• Mix potatoes, melted butter, salt, and pepper together in a large bowl.
• Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.
• Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cover eggs with provolone cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
• Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.
• Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

OVER-EASY EGG IN A BASKET

Steps:

• Preheat skillet on medium and add in 1T. butter.
• Meanwhile, tear a small whole out of the middle of the bread, about the size of a half dollar or a bit smaller.
• Butter one side of the slices of bread with the remainder of the butter.
• apply the bread to the skillet butter side up, then crack the eggs and apply in the middle of the bread, one per piece of bread.
• Fry for 2-3 minutes and turn and do the same for 2-3 minutes, Yolks should be runny.

CHEESY EGG IN A BASKET

Steps:

• Spread butter onto both sides of bread. Cut a 2-inch circle out of the center of the bread.
• Heat a skillet over medium-high heat. Place bread in the skillet and toast for 1 minute; flip and toast the other side for 1 minute. Crack the egg into the hole of the bread; cook until egg to desired doneness, 2 to 4 minutes. Place Muenster cheese on top of the bread and egg; cook until cheese is melted, 1 to 2 minutes.