EMERIL'S BREAKFAST-IN-BED BAKED EGGS
This Mother's Day, bake eggs in individual dishes to share with Mom when she wakes up.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a medium bowl, sift together flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center of flour mixture; whisk egg yolks and 1/4 cup milk into flour mixture, then gradually add 1 cup milk to form a smooth batter. Let rest at least 30 minutes (or refrigerate in an airtight container overnight).
- Preheat oven to 425 degrees. Butter six 4-ounce ramekins. In a medium skillet, melt butter over medium. Add onion and cook until translucent, 8 minutes; let cool 10 minutes. Divide onion, ham, and Gruyere among ramekins.
- Whisk egg whites until soft peaks form. Gently fold into batter with a rubber spatula. Spoon over onion mixture and sprinkle with chives. Place ramekins on a rimmed baking sheet and bake until golden and puffed, 18 to 20 minutes. Serve warm.
Nutrition Facts : Calories 226 g, Fat 11 g, Fiber 1 g, Protein 12 g, SaturatedFat 6 g
SHIRRED EGGS
Steps:
- Heat oven to 375 degrees F.
- Butter 4 (6-ounce) creme brulee ramekins with the butter and lay 1 slice of ham in each ramekin so that it sits flat on the bottom (it's ok if it comes up the sides.) Crack 2 eggs into 2 separate small cups and pour simultaneously into 1 of the ramekins so that the eggs sit side by side on top of the ham slice. Season lightly with salt and pepper. Repeat with remaining eggs. Place the 4 filled ramekins onto a baking sheet and transfer to the oven. Bake until eggs are just beginning to set up and become opaque, 9 to 10 minutes.
- Remove from the oven and drizzle each ramekin with 2 tablespoons of the heavy cream and then sprinkle 2 tablespoons of the cheese over the top of each. Sprinkle the parsley and chives over the ramekins and then return to the oven. Cook until eggs are just set up but yolks are still runny, 10 to 12 minutes, or to desired degree of doneness. Remove from the oven and serve immediately.
OVERNIGHT EGG & CHEESE STRATA
Provided by Sarah Copeland
Categories Egg Nog Cheese Egg Breakfast Brunch Bake New Year's Day Dinner Meat Ham Prosciutto Party Fontina Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F/180°C/gas 4. Butter a small 4-cup/960-ml ovenproof baking dish.
- Remove the crusts from the bread and cut into slices; you should have about 3 cups. Lay the slices across the baking dish, slightly overlapping and allowing some edges to hang over the sides.
- Whisk together the eggs and milk in a large bowl. Stir in half of the cheese and season with salt and pepper. Pour three-fourths of the egg mixture over the bread cubes.
- Peel the bottom half of the asparagus and break off the stem ends where it snaps naturally. Discard any woody stems.
- Layer the mortadella over the bread and top with asparagus spears. Pour the remaining egg mixture over the top and finish with the remaining cheese. At this point, you can bake the strata immediately, or cover with plastic wrap/cling film and refrigerate overnight for a surprise breakfast in bed.
- Bake the strata until just set, 30 to 35 minutes. Let cool slightly, sprinkle the top with chopped chives, and serve in the baking dish.
CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
- Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
- Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
- Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.
EMERIL'S TATER TOTS 'N CHEESE BAKE
Got this kid friendly recipe from Emeril Lagasse. It is definitely good for a whole meal, salad on the side.
Provided by TishT
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Grease a 9 by 9 by 2-inch square baking dish with the butter.
- In a mixing bowl, whisk the eggs and milk together.
- Season the mixture with salt and pepper.
- Add 1 cup of the yellow cheddar cheese, 1 cup of the white cheddar cheese, the ham and the tater tots.
- Mix the mixture thoroughly.
- Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese.
- Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.
EMERILS BREAKFAST CASSEROLE
emerils yummy breakfast casserole: note that this recipe needs to be refridgerated over night
Categories Beef/Pork Brunch Brunch Beef/Pork Breakfast Beef/Pork Breakfast
Yield 6
Number Of Ingredients 8
Steps:
- ) in small bowl, beat eggs, add half and half, green onions and highly season with salt and pepper
- ) butter a 12x10" pan line the pan with bread and sprinkle the bread with cooked sausage and the cheese pour the egg mixture over pan cover and refridgerate overnight
- cook at 350 degrees covered for 25-30 minutes or until egg mixture is set.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
BAKED EGG IN HAM CUPS WITH PARMESAN AND GREEN ONION
You don't have to wait until a special occasion, make these for your breakfast tomorrow. I entered the recipe as 1 egg so you can easily scale it to just the number you need. If serving a crowd, use your muffin tin/silpat. Just 1 or a few use a ramekin or silpat cup. Add other things to the cup as the spirit moves you!
Provided by Ambervim
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F.
- Oil your ramekin (or silpat cup or muffin tin).
- Place the ham inside of it, making a nice cup.
- Crack your egg into the center.
- Top with green onion and cheese.
- Salt and pepper to taste.
- Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
- Pop onto your plate and serve.
Nutrition Facts : Calories 87.8, Fat 5.7, SaturatedFat 2.1, Cholesterol 188.9, Sodium 122.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 7.7
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