SPICED LENTIL AND CARAMELIZED ONION BAKED EGGS
Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.
Provided by Kendra Vaculin
Categories Lentil Fall Egg Winter Quick & Easy Stew Onion Vegetarian Tree Nut Free
Yield 2-3 servings
Number Of Ingredients 12
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.
CREAMY EGGS AND CARAMELIZED ONIONS
Surprising and delicious and so inexpensive! I love this because it uses ingredients we always keep on hand. You can make the sauce rich with cream or skinny with skim milk. The recipe doubles well and makes a different brunch and even children seem to like it. I got it from a 24-year-old Sunset book on country French cooking, where it was called Oeufs a la Tripe, I think because all those onions in cream sauce look like creamed tripe. I changed the name, needless to say.
Provided by fluffernutter
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 321.7, Fat 20.3, SaturatedFat 9.6, Cholesterol 455.4, Sodium 243, Carbohydrate 17, Fiber 1.2, Sugar 4, Protein 17.7
CREAMY EGGS AND SWEET ONIONS
Make and share this Creamy Eggs and Sweet Onions recipe from Food.com.
Provided by Hey Jude
Categories Breakfast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut each onion in half lengthwise through stem; then cut each half into thin slices.
- In a 5-quart Dutch oven over medium heat, melt butter; add onions and cook, stirring, until soft but not browned, about 25 minutes.
- In a 2-quart pot over medium heat, scald milk but DO NOT BOIL.
- Gradually stir flour into the onion mixture until well blended; slowly pour in hot milk and cook, stirring, until sauce boils and thickens.
- Slice eggs 1/2 inch thick and reserve about 10 slices to garnish the top of the dish.
- Gently stir remaining egg slices into the sauce; season to taste with salt and pepper and spoon the mixture into a large, warm, rimmed platter.
- Garnish with reserved egg slices.
Nutrition Facts : Calories 333.3, Fat 18.4, SaturatedFat 8.9, Cholesterol 350.4, Sodium 198.1, Carbohydrate 26.8, Fiber 2.2, Sugar 6.9, Protein 15.6
DEVILED EGGS WITH CARAMELIZED ONIONS
This was an experiment that turned out well. I wanted something different for coffee hour at church, and got many compliments on this. (I will admit that I made an extra egg so I could taste the finished product and still have 24 appetizers to bring!) The prep and cook times are approximate since you can do some steps simultaneously or ahead of time.
Provided by cowpants13
Categories < 4 Hours
Time 1h15m
Yield 24 appetizers
Number Of Ingredients 9
Steps:
- Heat a medium skilllet over low heat. When hot, add the butter and oil. When the butter has melted, add the onions. Sprinkle with the sugar. Cook over low heat for 30 minutes or more, stirring occasionally, until dark and caramelized. Don't stir too much or they won't brown, but watch so they don't burn or stick to the pan. Once the onions are caramelized, remove from heat and drain on paper towels.
- Hard-cook the eggs; once they're cool, peel them. Cut each egg in half; place the yolks in a mixing bowl, and the whites on a serving platter.
- Prepare the filling. With a fork, mash the yolks. Add the onions and about 1/2 cup of yogurt; stir to combine. Stir in more yogurt (up to 1 cup total) until the mixture is a creamy consistency. Season lightly with salt and pepper.
- Fill the eggs. I find the easiest way to do this is with a ziptop bag. Open the bag and fold the top over the outside. Scrape the filling into the bag, pushing the filling well into a bottom corner of the bag. Close the bag, making sure to get out as much air as you can. Cut a small hole in the bottom corner and gently squeeze the filling into each egg white. Top each appetizer with a sprinkle of chopped chives. Refrigerate until ready to serve.
- TIPS: Everyone has their own methods of cooking and peeling eggs. I follow the steps on this site: http://whatscookingamerica.net/Eggs/BoiledEggs.htm It has all the info from the Incredible Edible Egg site, but all in one place. * Most people cut the eggs in half lengthwise. For a different presentation, cut them crosswise, then cut a tiny sliver off the bottom of each piece so it will sit without wobbling. (If a piece seems very shallow, you can hollow it out a bit more with a melon baller.) This is great if you don't have a serving platter specifically for deviled eggs. * I use a fork to make the filling because I like texture, and I want the little onion bits to show. If you prefer a perfectly smooth consistency, you can use a food processor. * If you're bringing the eggs somewhere, you can prepare the filling in advance, store it in the ziptop bag, then fill the eggs at the location. * Also, you can hard-cook the eggs ahead of time; hard-cooked eggs will keep in the fridge for several days.
- SUBSTITUTIONS: I use nonfat plain yogurt in an effort to use less fat, and Greek style because it's thicker. You could use mayonnaise, sour cream, or a combination. * The chives add a little flavor zing, and indicate that it's an onion-flavored dish. The measurement is approximate; I just put a pinch on each egg. Instead of chives you could use sliced green onion (scallion), and if you want to get fancy you could make green onion flowers.
Nutrition Facts : Calories 63.2, Fat 4.5, SaturatedFat 1.6, Cholesterol 95.8, Sodium 58.5, Carbohydrate 1.7, Fiber 0.1, Sugar 1.3, Protein 3.8
EGGS & CARAMELIZED ONION APPETIZER
This is served warm and is everyone's favorite. When someone eats this for the first time they look and think "eggs?" especially if they're not an egg salad fan (which I am absolutely not) but they eat it and then they want the recipe, it's so good "so try it, try it, it's not green eggs and ham!".
Provided by scancan
Categories Lactose Free
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Dice the onion into small pieces and saute' in a frying pan with several spoonfuls of oil on a very low flame.
- Stir the onions every five minutes for about 30 minutes or until nicely browned (but not burned) and very soft (the onions should not be crunchy at all) adding oil as needed.
- Coarsely chop the still warm eggs directly in the pan with the onions adding a little oil so it'll hold it's shape when served.
- Add a little salt and pepper to taste but don't skimp on the salt as that really brings out the flavor.
- With an ice cream scooper serve scoops of the warm eggs on a leaf of lettuce or kale.
- Enjoy!
Nutrition Facts : Calories 144.6, Fat 8.9, SaturatedFat 2.7, Cholesterol 353.3, Sodium 104.4, Carbohydrate 4.6, Fiber 0.5, Sugar 2.5, Protein 10.8
QUICHE WITH CARAMELIZED ONIONS, CREAM CHEESE AND HERBS
A recipe I found on About.com under the Moroccan food section(under eggs). This recipe is untried by me as of yet, but definitely will be making this in the near future, sounds delicious!! Here is what is stated about the recipe: "Quiche is most likely to show up on Moroccan tables during the month of Ramadan, when a variety of foods are offered to break the daily fast. This one features a savory filling with caramelized onions, cream cheese and herbs. Sometimes I throw in a small handful of chopped merquez sausage, smoked turkey, kefta or other leftover cooked meat. If you're making your own pastry shell, allow additional time for chilling the dough and pre-baking the shell as described below. The quiche can also be made in individual sized puff pastry shells."
Provided by diner524
Categories Savory Pies
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Make the Pastry Shell.
- Combine the flour and salt in a medium bowl. Add the pieces of butter and toss to coat with flour. With a fork or pastry cutter, blend the butter into the flour until the mixture looks like coarse meal. Sprinkle 3 tablespoons cold water over the mixture and quickly stir with a fork just until a dough forms. Use the last tablespoon of water only if necessary. Gather up the dough with your hands and shape it into a disc. Cover the dough with plastic and chill for one to two hours.
- Preheat an oven to 475° F (240° C). On a floured pastry cloth, roll out the dough into a large circle and fit into a pie or tart pan. Trim and shape the edges of the pastry as desired. Prick the pastry all over with a fork and bake in the hot oven for about 7 to 8 minutes, just until the dough starts to set. Remove the shell from the oven and set aside.
- Prepare the Filling.
- Heat the olive oil in a skillet and add the onions. Add a pinch each of salt, pepper and sugar. Saute the onions over medium-low heat until tender and caramelized, about 20 to 30 minutes. Stir in the parsley and chives and transfer the onions to a pre-baked pie shell. Break the cream cheese into small bits and scatter it over the onion mixture. (Also add any chopped meat, if using.).
- Bake the Quiche.
- Preheat the oven to ° F (190° C). In a medium bowl, beat the eggs with a fork, then beat in the milk, cream and seasoning. Pour the egg mixture into the pie shell and place in the oven. Bake for 30 to 40 minutes, or until set and nicely colored. Serve warm.
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