ULTIMATE CREAMED EGGS
Make and share this Ultimate Creamed Eggs recipe from Food.com.
Provided by Ruby15
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel, chop and slice eggs.
- In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
- Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
- Carefully stir in eggs, heat through.
- Serve over buttered toast points.
- Garnish with paprika or parsley.
Nutrition Facts : Calories 405.1, Fat 32.8, SaturatedFat 17.1, Cholesterol 488.1, Sodium 388.5, Carbohydrate 11.2, Fiber 0.3, Sugar 1.3, Protein 16.3
CREAMY SCRAMBLED EGGS WITH SAUSAGE AND SCALLIONS
Make and share this Creamy Scrambled Eggs With Sausage and Scallions recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Warm large nonstick skillet over medium heat.
- Add sausage, and cook until heated through, 8 to 10 minutes.
- Meanwhile, break eggs into a bowl, and beat lightly with a fork.
- Stir in scallions, salt, pepper and hot pepper sauce.
- Melt butter in the skillet with the sausage over medium-low heat.
- Pour in eggs.
- Cook, stirring almost continuously, until eggs are set but still soft and creamy, 6 to 8 minutes.
- Serve hot.
Nutrition Facts : Calories 266.5, Fat 19.5, SaturatedFat 7.6, Cholesterol 453.2, Sodium 561.9, Carbohydrate 2.4, Fiber 0.3, Sugar 1, Protein 19.3
BISCUITS WITH CREAM GRAVY, SAUSAGE AND SCRAMBLED EGGS
Steps:
- Slice each biscuit in half and put a sausage patty on the bottom half of each. Top with cream gravy and parsley. Serve 2 biscuits per person with eggs on the side.
- Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
- Form the mixture into 8 patties, each 1/2 inch thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve warm.
- Put the milk in a small saucepan and bring to a simmer over medium heat.
- Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
- Scrape the dough onto a lightly floured counter. Pat into a 10-by-12-inch rectangle, about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat.
- Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.
SUNNY'S SAUSAGE CREAMED COLLARDS
Provided by Sunny Anderson
Categories side-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Blanch the collards: Bring a large pot of salted water to a boil; prepare a large bowl of ice water. Add the collards to the boiling water and cook until bright green and wilted, about 1 minute. Shock in the ice water, then drain and press as dry as possible between paper towels.
- Cook the base: In a large bowl, whisk together and combine each ingredient in order and until fully blended before adding the next, starting with the sour cream and then moving on to the heavy cream, flour, allspice, harissa, a nice pinch of salt and a few hefty grinds of black pepper. Make sure to whisk well to combine everything.
- Place a large pot over medium heat and add the oil. Add the sausage and cook, breaking up the chunks with a wooden spoon into bite-size pieces, until browned, 5 to 8 minutes. Add the onion and garlic and cook, stirring often so the garlic doesn't burn, until the onions are tender, 5 to 7 minutes. Add the cream mixture. Add the collards, stir well, cover and steep on medium heat until tender, 20 to 30 minutes. Stir in the tomatoes and serve.
CREAMED EGGS
All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
Provided by JOYCEJJ111
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Place egg 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.
- Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g
SCRAMBLED EGGS WITH SAUSAGE AND THYME
Categories Egg Herb Breakfast Brunch Low Carb Cream Cheese Sausage Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in 12-inch-diameter non-stick skillet over medium heat. Add sausage and stir until brown, about 3 minutes. Add green onions and thyme and stir 1 minute. Transfer mixture to bowl.
- Add 2 tablespoons butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Garnish with thyme sprigs, if desired.
SAUSAGE EGG BAKE
This hearty egg dish is wonderful for any meal of the day. I fix it frequently for special occasions, too, because it's easy to prepare and really versatile. For a change, use spicier sausage or substitute a flavored cheese blend. -Molly Swallow, Pocatello, Idaho
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a large bowl, whisk eggs, milk and pepper; stir in sausage mixture., Transfer to a lightly greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 181 calories, Fat 13g fat (6g saturated fat), Cholesterol 189mg cholesterol, Sodium 484mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
CHEESY EGG & SAUSAGE BRUNCH BAKE
A blend of Cheddar and Monterey Jack cheeses, sautéed onions and skillet-browned pork sausage make this cheesy egg bake a hit at the brunch table.
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally; drain.
- Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
- Bake 30 min. or until center is set.
Nutrition Facts : Calories 270, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 230 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
CREAMY BAKED EGGS
My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.
Nutrition Facts : Calories 135 calories, Fat 9g fat (4g saturated fat), Cholesterol 200mg cholesterol, Sodium 237mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
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