Best 6 Eggs A La Trish Recipes

Eggs a la Trish is a delicious and easy-to-make breakfast, brunch, or lunch dish that is sure to please the whole family. This classic recipe features eggs, cheese, and vegetables, all cooked together in a creamy sauce. With just a few simple ingredients and minimal preparation, you can have a flavorful and satisfying meal ready in no time. So gather your ingredients and let's get started!

Let's cook with our recipes!

EGGS A LA TRISH

Eggs a la Trish image

By using English muffins instead of bread or rolls, this overnight breakfast dish becomes just a little bit heartier. I'll often switch it up and use different cheeses or meats and it always comes out perfect. -Mark Bohlke, Rosemount, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

4 English muffins, split and toasted
8 slices cheddar cheese
8 slices Canadian bacon
3-1/4 cups whole milk
6 large eggs
1 tablespoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon ground mustard

Steps:

In a greased 13x9-in. baking dish, arrange 6 English muffin halves cut sides up. Cut remaining muffins in half; fill in spaces with muffin pieces. Top with cheese and Canadian bacon. Whisk remaining ingredients; pour over muffins. Refrigerate, covered, overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake, uncovered, until a knife inserted in center comes out clean, 55-60 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 294 calories, Fat 16g fat (8g saturated fat), Cholesterol 180mg cholesterol, Sodium 562mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.

DEVILED EGGS

Deviled Eggs image

Provided by Trisha Yearwood

Categories appetizer

Time 1h25m

Yield 12 deviled eggs

Number Of Ingredients 6

Ingredients

6 large eggs
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper
Paprika, for garnish

Steps:

Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour.
Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.

EGGS A LA RUSSE

Eggs a La Russe image

Make and share this Eggs a La Russe recipe from Food.com.

Provided by Chocolatl

Categories Russian

Time 5m

Yield 12 egg halves, 6 serving(s)

Number Of Ingredients 9

Ingredients

6 hard-boiled eggs, sliced lengthwise
1 cup mayonnaise
3 tablespoons chili sauce (the sweet kind)
1 teaspoon green olives, chopped
1 teaspoon chives, chopped
1 teaspoon fresh parsley, chopped
1 teaspoon onion, chopped
1 dash hot sauce
lemon juice

Steps:

Arrange egg halves on a serving plate, cut side down.
Combine remaining ingredients and spoon over eggs.

Nutrition Facts : Calories 240.2, Fat 18.5, SaturatedFat 3.6, Cholesterol 196.7, Sodium 462.3, Carbohydrate 11.7, Fiber 0.5, Sugar 4, Protein 6.9

EGGS à LA GOLDENROD

Eggs à la Goldenrod image

A versatile recipe from Betty Crocker's 1956 Picture Cook Book, this pretty gold and white dish is perfect for brunch and a delicious way to make use of leftover hard-boiled eggs.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

4 hard-cooked eggs
2 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 to 6 slices buttered toast, chopped or torn into bite-sized pieces, separated onto four serving plates

Steps:

Peel eggs; separate whites from yolks. Chop whites into bite-sized pieces. In small bowl, mash yolks with fork or press through fine strainer. Set aside.
In 1-quart heavy saucepan, melt butter over low heat. With whisk, beat in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove sauce from heat. Stir in milk.
Return sauce to heat; heat to boiling, stirring constantly. Boil 1 minute or until sauce thickens slightly. Remove from heat. Fold chopped egg whites into white sauce.
To serve, arrange buttered toast pieces on 4 serving plates. Pour creamed eggs over buttered toast pieces; sprinkle with yolks.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 1 g, Protein 12 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 5 g, TransFat 0 g

EGGS A LA GOLDENROD

Eggs a La Goldenrod image

This was one of the first dishes we learned to make when I was in Home Economics Class back in the late '60. We love it. The only problem seems to be making enough.

Provided by True Texas

Categories Breakfast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs
2 cups milk
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon pepper
8 slices bread, toasted

Steps:

Melt butter, add flour and stir until the mixture is smooth and well blended.
Add milk very slowly stirring as you add.
Continue to stir and cook over a low heat.
Cook until the mixture starts to thicken.
Add salt and pepper to mixture and set aside.
Peel boiled eggs and remove the yolks from the eggs.
Chop the whites of the eggs and add them to the white sauce.
Toast bread and slice it diagonally.
Arrange the bread slices on a plate and pour the sauce over the toast.
Take a grater and grate the egg yolks over the sauce.
Serve warm.

Nutrition Facts : Calories 610.6, Fat 34.2, SaturatedFat 17.2, Cholesterol 436.5, Sodium 1261.2, Carbohydrate 50.5, Fiber 1.9, Sugar 4, Protein 24.3

CHRISTMAS MORNING EGG CASSEROLE

Christmas Morning Egg Casserole image

This was the casserole my mom made every year for Christmas morning.

Provided by Karen514

Categories Breakfast Eggs

Time 9h20m

Yield 8

Number Of Ingredients 9

Ingredients

cooking spray (such as Pam®)
2 cups diced cooked ham
2 tablespoons butter, or as needed
7 slices bread, crusts removed
½ pound American cheese, cubed
3 cups milk
6 eggs, beaten
¾ teaspoon dry mustard
¾ teaspoon salt

Steps:

Spray a 9x13-inch casserole dish with cooking spray.
Spread ham into the bottom of prepared casserole dish. Butter one side of each bread slice; cut slices into cubes. Arrange buttered bread cubes atop ham; layer American cheese over bread cubes.
Whisk milk, eggs, mustard powder, and salt together in a bowl; pour over American cheese layer. Cover dish with aluminum foil and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from casserole.
Bake in the preheated oven until cheese is melted and eggs are set in the middle, about 1 hour.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 16.2 g, Cholesterol 200 mg, Fat 24.4 g, Fiber 0.5 g, Protein 22 g, SaturatedFat 12.1 g, Sodium 1333.3 mg, Sugar 5.7 g

Tips:

For a richer flavor, use full-fat cream cheese.
If you don't have chives on hand, you can substitute green onions or parsley.
For a more decadent version, add a tablespoon of sour cream to the eggs.
If you like a little heat, add a pinch of cayenne pepper or paprika to the eggs.
For a vegetarian version, omit the bacon and add a cup of chopped vegetables, such as bell peppers, onions, or mushrooms.
Serve eggs à la Trish with toast, bagels, or English muffins.

Conclusion:

Eggs à la Trish is a quick and easy breakfast or brunch recipe that is sure to please everyone at the table. With simple ingredients and a variety of possible variations, this dish is a great way to start your day. So next time you're looking for a delicious and satisfying meal, give eggs à la Trish a try!