Paula Deens Eggs In A Nest Food

EGGS IN A NEST

Steps:

• Preheat oven to 375 °F. Butter 4 muffin cups. In a small bowl, combine melted butter and garlic. On a cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares. Cover phyllo with a damp paper towel when not in use because it dries out quickly. Press one phyllo square (one sheet thick) into bottom of each muffin cup. (Don't worry if phyllo tears) Brush with butter. Add another layer of phyllo and brush with butter. Repeat a third time.
• Bake for 10 minutes. Carefully remove phyllo baskets from muffin cups and cool on wire rack. In a medium bowl, beat eggs and add 1 tablespoon water. Melt 2 tablespoons butter in a medium skillet and add eggs. Sprinkle ham over eggs. Scramble eggs to desired doneness. Sprinkle in cheese and stir until melted. Spoon into phyllo baskets.

THE LADY'S PERFECT SCRAMBLED EGGS ( PAULA DEEN )

Steps:

• In a medium sized bowl, beat eggs, sour cream, water, and salt and pepper until fluffy.
• Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally, until just set.
• Stir in the cheese just before serving.
• Cook until you reach desired consistency.

EGGS IN A NEST

Steps:

• Use a 3-inch cookie cutter to cut a shape out of the bread. Melt the butter in a griddle or frying pan. Place the bread in the pan and break an egg into the hole. Lay the cutout shape in the pan wherever it will fit and toast until golden brown. Sprinkle the egg with salt and pepper.
• When the egg is cooked on the bottom and before the bread becomes too brown, flip the egg nest to toast the other side and finish cooking the egg, about 1 minute. Serve with toasted shape.

PAULA DEEN'S EGGS IN A NEST

Steps:

• Preheat oven to 375 degrees. Butter 4 muffin cups.
• Combine 4 T butter and garlic.
• On a cutting board, stack the phyllo sheets and cut into fourths, forming 12 squares. Cover with a damp paper towel when not in use because it dries out quickly.
• Crinkle one sheet into the bottom of each tin; it may tear and that's ok. Brush with butter. Add another sheet and brush with butter. Repeat a third time. Bake for 10 minutes. Carefully remove from tin and cool on rack.
• Beat eggs and 1 T water.
• Place 2 T butter in skillet and add ham. Add eggs and scramble to desired doneness. Sprinkle with cheese and stir until melted. Spoon in phyllo cups and serve.

PAULA DEEN HARD-BOILED EGG CASSEROLE

Steps:

• Place the cut side of each egg down in a baking dish greased with margarine.
• Melt the margarine in a saucepan then add the flour, and cook, stirring for 2 to 3 minutes.
• Add the half-and-half gradually, and stir until mixture thickens and then add the salt, pepper and garlic powder.
• Add the dry mustard and the Gruyere and stir until melted.
• Pour the sauce over the eggs and sprinkle top with Parmesan.
• Bake at 350°F for approximately 20 to 30 minutes until bubbling and top is golden brown.

PAULA DEEN'S EGGNOG

Steps:

• In a bowl beat the egg yolks with the 1/2 cup of sugar until thick.
• In another bowl beat the egg whites with 1/4 cup of sugar until thick.
• In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
• Serve eggnog in a large punch bowl.