Sunny Scalloped Eggs Food

SUNNY SCALLOPED EGGS

Steps:

• In a saucepan, saute celery and onion in margarine.
• Blend in flour.
• Cook and stir until bubbly.
• Add salt and milk and cook until thick.
• Stir in chopped parsley.
• In a greased casserole, place hard boiled eggs, cut in half and round side up.
• Pour sauce over eggs.
• Toss mixture of melted margarine and bread crumbs over top.
• Bake at 400 degrees for 15 minutes (Optional-serve over Spinach leaves.).

SCALLOPED EGGS AND BACON

Steps:

• Preheat oven to 350 deg. F.
• Melt butter in medium skillet over medium heat. Add chopped onion; saute until tender. Whisk in flour until thoroughly combined. Add milk; continue stirring until thick. Add cheeses; stir until melted.
• Place 1/2 of eggs in bottom of small baking dish; pour 1/2 of cheese mixture over eggs.
• Sprinkle with 1/2 of bacon and 1/2 of fried onions. Repeat layers.
• Bake uncovered 15 to 20 minutes or until heated through.

PERFECT SUNNY-SIDE-UP EGGS

Steps:

• Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

GREAT-GRANDMA'S SCALLOPED EGGS

Steps:

• Preheat oven to 350° F.
• Grease an 8" square glass baking dish and cover bottom with a layer of crumbs.
• Place a layer of sliced hard boiled eggs, then sprinkle with crumbled bacon, dot with a few bits of butter, then repeat this layering process, finishing with a layer of buttered crumbs.
• Pour cream, milk or half and half over the whole dish until it comes about halfway up the side of the dish.
• Place, uncovered, in the oven until heated and browned, about 4-6 minutes.
• Serve over buttered toast, bagels or biscuits.
• Yield: 4 to 6 servings.
• Joanie's Note: This is good served over hash brown potatoes too!

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

Steps:

• In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
• Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

SUNNY SCALLOPED EGGS

Steps:

• Heat oven 400.
• Heat butter in a saucepan.
• Add celery and onions. Saute 3 minutes.
• Add flour and salt. Cook 1 minute.
• Whisk in milk. Simmer until thickened.
• Place eggs in a sprayed 9x9 baking dish. Pour sauce over.
• Combine the crumbs, parsley and butter.
• Scatter over top. Bake 15 minutes.