German Baked Eggs A La Conifer House Food

GERMAN EASTER EGGS (OSTEREIER)

German Easter Eggs (Ostereier) image

Thought I would share this simple, old-fashioned method for beautiful bright and shiny colored Easter eggs. My mother and German Oma made Easter Eggs this way, ever since I can remember. The eggs can be dyed with store-bought dyes or by boiling the eggs with natural substances such as onion skin, tea, beetroot juice, spinach, nettle roots and leaves, alder or oak bark. Vinegar added to the water makes the colors brighter, and rubbing with either bacon fat or salad oil produces a shine.

Provided by BecR2400

Categories Breakfast

Time 5m

Yield 12 colored Easter Eggs

Number Of Ingredients 2

Ingredients

12 hardboiled egg, colored (we dye them in mugs of boiling water with store-bought dye, with a little vinegar added to the water)
bacon grease or salad oil, for rubbing

Steps:

When hardboiled colored eggs are completely cool and dry, rub them with bacon fat or a little vegetable oil, to produce a nice shine.
Arrange them in an attractive basket or platter lined with green Easter "grass".
Keep eggs cool until it's time for the Easter Egg Hunt.

OEUFS COCOTTE (BAKED EGGS)

Oeufs Cocotte (Baked Eggs) image

Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.

Provided by chatoune

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil, or to taste
½ cup finely chopped ham
2 tablespoons grated Gruyere cheese, divided
½ cup heavy whipping cream
salt and ground black pepper to taste
2 eggs
¼ teaspoon chopped fresh chives

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g

GERMAN BAKED EGGS A LA CONIFER HOUSE

German Baked Eggs a La Conifer House image

Make and share this German Baked Eggs a La Conifer House recipe from Food.com.

Provided by catpanclub2

Categories Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 eggs
4 cups shredded cheese
2 cups cottage cheese
1/4 cup flour
1 teaspoon baking powder
pepper
Mrs. Dash seasoning mix

Steps:

Beat eggs.
Mix in remaining ingredients.
Bake (in ramekins or a casserole) at 350 for about 40-50 minutes.
Test by inserting a knife; it will come out clean when done.

Nutrition Facts : Calories 487.8, Fat 31.6, SaturatedFat 16.7, Cholesterol 481.7, Sodium 1211.8, Carbohydrate 13.1, Fiber 0.1, Sugar 1, Protein 36.7

GERMAN BAKED EGGS

German Baked Eggs image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 6

Ingredients

1 dozen eggs
1 pound Monterey Jack cheese, grated
2 cups cottage cheese
1/4 cup flour
1 tsp baking powder
1/4 cup margarine, melted

Steps:

Mix ingredients in a large bowl
Pour into greased 9x13 pan.
Bake at 350°F for 35-40 min until eggs are set and top is light brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GERMAN/SWISS EGG CASSEROLE

German/Swiss Egg Casserole image

Adapted from the "Best of Friends" cookbook, this hearty casserole takes the tradional German caraway rye bread and Swiss cheese and combines them with hard boiled eggs, that are traditionally eaten with German beer. This can be made earlier and then baked later.

Provided by LAURIE

Categories Breakfast

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup sliced white onion
1 tablespoon butter
8 hard-boiled eggs, sliced
2 cups swiss cheese, shredded
1 (10 ounce) can cream of chicken soup
3/4 cup milk
1 teaspoon prepared mustard
1/2 teaspoon seasoning salt
1/4 teaspoon dill weed
1/4 teaspoon pepper, fresh ground is the best
6 slices dark caraway rye bread, buttered and cut into quarters

Steps:

Preheat oven to 350.
Cook onion in butter just until tender.
Transfer to 12x8 baking dish.
Divide the egg slices evenly over the onion/butter mixture.
Sprinkle with the cheese.
Beat remaining ingredients except the bread together in a large bowl well mixed.
Pour this over the cheese.
At this point you can refrigerate overnite but this is not necessary.
To finish, add the bread slices by overlapping them on top of the casserole.
Bake 30-35 minutes until heated through.
If refrigerated overnite add the bread slices just before baking and bake an additional 10 minutes.

Nutrition Facts : Calories 310.1, Fat 18, SaturatedFat 8.6, Cholesterol 246.7, Sodium 533.4, Carbohydrate 19.3, Fiber 1.7, Sugar 2.9, Protein 17.4

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German Baked Eggs A La Conifer House Food

GERMAN EASTER EGGS (OSTEREIER)

OEUFS COCOTTE (BAKED EGGS)

Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.

GERMAN BAKED EGGS A LA CONIFER HOUSE

Make and share this German Baked Eggs a La Conifer House recipe from Food.com.

GERMAN BAKED EGGS

GERMAN/SWISS EGG CASSEROLE

Adapted from the "Best of Friends" cookbook, this hearty casserole takes the tradional German caraway rye bread and Swiss cheese and combines them with hard boiled eggs, that are traditionally eaten with German beer. This can be made earlier and then baked later.

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