EGGS BRAVO
Erika Anderson from Wausau, Wisconsin stirs leftover ham and hard-cooked eggs into a creamy cheese sauce, then drapes the savory mixture over toasted English muffins. The simple stovetop dish is nice for breakfast, brunch or a light lunch.
Provided by Taste of Home
Time 35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the flour, salt, pepper and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; cook and stir until melted. Stir in the ham, eggs, mayonnaise, onions and pimientos; heat through. Serve over English muffins.
Nutrition Facts : Calories 381 calories, Fat 22g fat (6g saturated fat), Cholesterol 141mg cholesterol, Sodium 871mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
ONE-PAN EGGS & PEPPERS
Enjoying eggs for breakfast will keep you going until lunchtime. Delivering four of your 5-a-day, eggs are packed with nutrients and make a great supper choice, too
Provided by Sara Buenfeld
Categories Breakfast, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil over a medium heat in a large deep frying pan with a lid. Stir in the onions, then cover and leave to cook for 5 mins. Remove the lid and give the onions a stir - they should have softened and be starting to brown in places. Stir in the pepper and chilli, and cook for 2 mins, then tip in the tomatoes, tomato purée, bouillon, oregano, paprika and chickpeas, along with their liquid. Cover and turn the heat down to a simmer for 15 mins.
- Create two dips in the mixture with a spoon and crack 2 eggs into them. Cover and cook over a low heat for about 5 mins, until just set.
- Meanwhile, stir the yogurt with the garlic in a small bowl and sprinkle with paprika. Serve half the chickpea mixture with the cooked eggs. Serve half the yogurt on the side and sprinkle with half the parsley and a little paprika. Cool and chill the remainder. Will keep covered in the fridge for five days. Reheat the chickpeas in a small pan with a dash of water, and cook the remaining eggs in it, as above. Sprinkle the remaining parsley and paprika on the yogurt, then serve.
Nutrition Facts : Calories 384 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 23 grams protein, Sodium 1.3 milligram of sodium
HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
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