Creamy Swiss Eggs On Biscuits Food

SWISS EGGS

Steps:

• Preheat oven to 350 degrees.
• Sprinkle cheese over the bottom of a well buttered 11x7" baking dish.
• Break eggs over cheese (yolks should be intact) so they are evenly spaced throughout the pan.
• Mix cream, mustard, salt and cayenne and pour evenly over the pan.
• Dot with butter.
• Bake for 15 minutes or longer, as needed.

CREAMY SWISS EGGS ON BISCUITS

Steps:

• In a bowl, beat eggs.
• Add the green onions; stir to combine.
• Add margarine to a skillet over medium heat; let melt.
• Add egg mixture; cook/scramble for 4-5 minutes or until eggs are firm but still moist.
• In a small bowl, add the soup, milk, cheese, and pepper to taste; stir to mix.
• Add to the eggs; stir gently.
• Cook until well heated.
• Split 1 hot biscuit on each plate; top with egg mixture; sprinkle with crumbled bacon.

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.

CREAMED EGGS AND BISCUITS

Steps:

• 1. Preheat oven according to biscuit package instructions. Lightly cover baking sheet with cooking spray or oil. Place biscuits onto baking sheet.
• 2. Mix the cornstarch into about 1 cup of the milk and set aside to combine
• 3. Place biscuits into preheated oven and bake according to package directions.
• 4. Melt the butter in large saucepan over low heat until completely melted and begins to bubble lightly.
• 5. To the melted butter, slowly add the the 1 cup milk/cornstarch mixture and stir constantly with whisk to combine. Turn up heat to medium and bring to a light boil again.
• 6. Slowly add as much of the remaining milk as needed to bring the mixture to a creamy gravy texture. Add salt and pepper to taste. Stir in diced eggs and heat through. Remove from heat; cover to keep warm until serving.
• 7. Remove biscuits from oven and cool slightly.
• 8. Slice hot biscuits in half horizontally and place on plate. Pour creamed egg mixture generously over each biscuit. Dig in and Enjoy while they're hot!
• 9. There are probably a hundred different ways you can tweak this recipe to suit your individual taste, but this plain and simple way is my favorite. Save any leftovers in a microwavable pitcher, so you can quickly heat and re-serve leftovers as desired.

CREAMED EGGS OVER BUTTERMILK BISCUITS

Steps:

• Place eggs in a medium saucepan, cover with cold water, add vinegar, 1-teaspoon fine sea salt and bring water to a full boil. Cook for 6 minutes.
• In a small saucepan melt butter and stir in pastry flour. Cook for 2-3 minutes stir the flour to prevent from burning.
• Slowly stir in heavy cream, fresh grated nutmeg, white pepper and cook until sauce has thickened.
• Cut biscuits in half and place on warm plates. Slice hard-boiled eggs and layer over biscuits. Season sauce with salt and white pepper to taste.
• Pour cream sauce over eggs and serve. Garnish plates with sliced Heirloom Tomatoes.

CREAMED EGGS OVER BUTTERMILK BISCUITS

Steps:

• Place eggs in a saucepan, cover with cold water, add vinegar and 2-teaspoons fine sea salt. Bring to a full boil and cook for 6-8 minutes. Remove eggs and hold warm.
• In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning.
• Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves.
• Cook sauce 3-4 minutes or until sauce has thickened.
• Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
• Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce.
• Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.