SPICY EGGS IN PURGATORY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F.
- In a 12-inch cast-iron skillet, heat the olive oil over medium heat. Add the sausage and begin to brown, stirring to break into small pieces, about 4 minutes. Add the fennel and onion and raise the heat to high; continue to cook until the vegetables are softened, about 5 minutes. Add the anchovy, paprika, garlic and a pinch of pepperoncini and cook for 1 more minute. Add the wine and deglaze. Add the tomatoes and bring to a simmer. Allow to simmer and reduce, 10 to 15 minutes. Stir in the capers and half the parsley. Lower the heat.
- Make 4 wells in the mixture, then place an egg into each. Sprinkle the whole dish with salt and pepper. Bake 8 to 12 minutes, depending on how you prefer your eggs. Garnish with the remaining pinch pepperoncini, the habanero if using, the remaining parsley and pecorino. Serve warm with the garlic-rubbed baguette, if using.
BAKED EGGS
This oven baked eggs recipe is such a quick and easy way to cook eggs! The recipe here serves 1, though you can easily scale it up to feed more. I cook 2 eggs per 4.5-inch ramekin. If you don't have ramekins, 3 to 4 eggs will bake nicely in a 6-inch oven-safe skillet. You can also use a muffin pan, baking 1 egg in each of the muffin cups.
Provided by Jeanine Donofrio
Categories Breakast
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F and grease a 4.5-inch ramekin with the olive oil. Place it on a baking sheet (the baking sheet makes it easier to move the ramekin in and out of the oven).
- Crack 2 eggs into the ramekin and bake for 10 to 15 minutes (we do about 12), or until the egg whites are just set and the yolk is still runny. If using a muffin tin, bake 9 to 12 minutes. Be careful not to overcook, the baked eggs should look a little underdone as you take them out. They'll set a bit more as they cool out of the oven.
- Top the baked eggs with feta, chives, dill, asparagus, peas, and/or microgreens, if desired, or see the blog post above for additional topping ideas.
ZESTY BAKED EGGS
This is a delicious, easy recipe from Marilyn Moll. My family loved it. The cheese sauce is good enough to use for a mac 'n cheese. It also makes more than enough (maybe double) than what is needed, if you just put the suace on the bottom (which is what we did). I put one egg in each cup and found it took us a good 25 minutes to get it set enough for our liking.
Provided by WI Cheesehead
Categories Breakfast
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine mayonnaise and seasonings in a medium sized pot or pan.
- Gradually add milk stirring, after each addition until smooth.
- Add cheese and cook over low heat until cheese is melted.
- Pour 2 Tbsp of the sauce into each of 4 individual greased custard cups or small sized ramekins. Break 2 eggs into each dish. Top with remaining sauce.
- Place in 9 X 13 casserole dish and add boiling water to the casserole dish to about 1/3 to 1/2 full.
- Bake 15 minutes or until eggs are of desired consistency.
Nutrition Facts : Calories 358.1, Fat 27, SaturatedFat 10.7, Cholesterol 462, Sodium 621.9, Carbohydrate 7.5, Fiber 0.1, Sugar 2.3, Protein 20.8
HERBED-BAKED EGGS
Steps:
- Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
- Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
- Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
ZUCCHINI NOODLE EGG NESTS
Inspired by eggs in purgatory, these simple zucchini noodle "nests" are filled with Parmesan, spicy tomato sauce and an egg, then baked until just set. The individual nests are easy to serve and perfect for breakfast, brunch, lunch or dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Add the oil and onion and cook, stirring frequently, until the onion starts to turn translucent and brown at the edges, about 4 minutes. Stir in the tomatoes and basil. Season with the crushed red pepper flakes and 1 teaspoon salt. Bring to a simmer, then reduce to low and cook until the tomatoes are reduced slightly and the flavors are combined, about 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- Spray a 6-cup muffin pan with nonstick cooking spray. Arrange the zucchini noodles in little nests in each cup, making sure there is an indention in the center for the egg. Sprinkle each nest with 1 tablespoon grated Parmesan. Spoon 2 to 3 tablespoons of sauce into each nest. Make an indentation in the middle of the sauce with your spoon for the egg. Crack an egg into each nest. Sprinkle the eggs with the 1/2 teaspoon salt and the remaining Parmesan.
- Bake until the eggs are mostly set but still a little jiggly, 15 to 20 minutes. Gently remove the nests using an offset spatula or butter knife; they should slide right out of their cups. Serve hot with the remaining sauce and a sprinkle of torn fresh basil.
Nutrition Facts : ServingSize 1 of 6 servings, Calories 388, Fat 19g, SaturatedFat 5g, Carbohydrate 39g, Fiber 4g, Sugar 7g, Protein 17g, Cholesterol 224mg, Sodium 587mg
ZESTY LIME EGGS
My younger brothers and I were hungry and they were tired of regular eggs and bacon. (How they got tired of bacon is beyond me.) I asked my neighbor if there was anything that she would recommend, and she handed me a few mini limes. She said "Use these, and they will ask for more." Boy was she right! This is the recipe for one egg, but it is super easy to double or triple.
Provided by foxprincess4life
Categories < 15 Mins
Time 15m
Yield 1 egg, 1 serving(s)
Number Of Ingredients 6
Steps:
- Rub your butter around your pan and put the pan on medium heat, allow the pan to heat up .
- Cut the mini lime into fourths and set aside. if you would like scrambled eggs, whisk your egg in a bowl with 1/4 cup of milk and the juice if 2 , mini lime slices.
- When the pan reaches desired temperature, squeeze a slice of lime to flavor the bottom of the pan for the egg. Put the egg in and squeeze another slice on top of the egg. if you are making the scrambled variation, skip adding more lime. Sprinkle the ground cayenne pepper onto the egg and cook the egg.
- If you are making over easy eggs, watch the egg carefully so that the yolk doesn't cook to much. For scrambled, make sure all ingredients are spread throughout the egg so that you don't end up with some areas being under seasoned, or a pocket of seasonings.
- When the egg is done, serve and enjoy! With my family, its a hit. I hope you and your family likes it too.
Nutrition Facts : Calories 98.8, Fat 5, SaturatedFat 1.6, Cholesterol 186, Sodium 2398.4, Carbohydrate 9.2, Fiber 2.6, Sugar 1.4, Protein 7
SAUCY BEAN BAKED EGGS
Make these five-ingredient baked eggs with tomatoes and beans using storecupboard staples. It's a quick, easy, tasty and healthy dish
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 25m
Number Of Ingredients 6
Steps:
- Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish. Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
- Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny. Serve with rye bread, if you like.
Nutrition Facts : Calories 366 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
ZESTY DEVILED EGGS
A devilishly good appetizer that requires only 15 minutes of your time!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Cut eggs lengthwise in half. Slip out yolks and mash with fork in small bowl.
- Stir in remaining ingredients except egg white halves.
- Fill egg white halves with egg yolk mixture, heaping it lightly. Garnish with parsley or sprinkle with paprika.
Nutrition Facts : Calories 155, Carbohydrate 2 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg
SMOKY BEANS & BAKED EGGS
Pack in the nutrients with smoky beans and baked eggs. Great for a veggie family lunch or supper, serve with flatbreads or toast for extra sustenance
Provided by Cassie Best
Categories Lunch, Supper
Time 45m
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 10
Steps:
- Heat the oil in a wide, shallow pan and cook the onion for 8-10 mins until softened. Add the pepper and cook for another 5 mins, stirring regularly, until softened. Stir in the garlic, paprika and ketchup, then tip in the tomatoes, cover and leave to simmer gently for 10 mins. Remove the lid and cook for a few more minutes to thicken, then add the beans. Can be cooled and frozen in portions at this stage.
- Use a spoon to make 4-6 spaces in the mixture for the eggs - you should be able to see some of the bottom of the pan. Crack the eggs one by one into a cup or bowl and gently drop one into each hole. Cover the pan and reduce the heat to low. Cook for 3-5 mins until the egg whites are cooked through but the yolks are still runny. Scatter over the coriander to serve.
Nutrition Facts : Calories 390 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
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