Food network baked eggs

Food network baked eggs DEFAULT

Baked Eggs

Special equipment:
8 small ramekins
  1. Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
  2. Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
  3. Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
  4. Carefully remove the ramekins from the water bath. Let cool slightly before serving.

To crisp up the chorizo, slice the chorizo on the bias and saute in a large pan over medium heat, stirring often, until crispy, 4 to 6 minutes.

Sours: https://www.foodnetwork.com/recipes/baked-eggs-6557703

Herbed-Baked Eggs

  1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
  2. 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.)
  3. 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.

Copyright 2004, Barefoot in Paris, All Rights Reserved

Sours: https://www.foodnetwork.com/recipes/ina-garten/herbed-baked-eggs-recipe2-1943697
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Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

  • Level:Easy
  • Total: 21 min
  1. Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
  2. Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
  3. Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
  4. Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
  5. Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.
Sours: https://www.foodnetwork.com/recipes/aida-mollenkamp/baked-eggs-with-canadian-bacon-spinach-and-aged-cheddar-recipe-1912252
Kardea Brown's Cheesy Baked Eggs - Delicious Miss Brown - Food Network

Mushroom-Spinach Baked Eggs

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool.
  2. Brush a 9-by-13-inch baking dish with olive oil. Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom-spinach mixture on top. If making ahead, cover and refrigerate overnight.
  3. When ready to bake, preheat the oven to 350 degrees F. Crack an egg onto each piece of bread; season with salt and pepper. Pour the milk evenly over the top and sprinkle with the cheese. Bake until the egg whites are set, 25 to 30 minutes.

Photograph by Con Poulos

Recipe courtesy Food Network Magazine

Sours: https://www.foodnetwork.com/recipes/food-network-kitchen/mushroom-spinach-baked-eggs-recipe-2043656

Baked eggs network food

Muffin Tin Baked Eggs

Special equipment:
a 6-cup muffin tin
  1. For the baked eggs: Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin generously with cooking spray.
  2. Toss the kale, Cheddar, red peppers and scallions together in a bowl with a large pinch of salt and a few grinds of pepper. Divide the mixture evenly among the muffin cups, pressing down lightly to compact. Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper.
  3. Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes.
  4. For the hollandaise: Meanwhile, in a small saucepan, melt the butter over low heat.
  5. Add the lemon juice, paprika, egg yolks and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20 to 30 seconds. Lower the blender speed and slowly drizzle in the melted butter. Continue to blend on low until fully incorporated. For thinner hollandaise, drizzle in water 1 tablespoon at a time. Season with salt to taste.
  6. Serve the baked eggs warm with the hollandaise.
Sours: https://www.foodnetwork.com/recipes/trisha-yearwood/muffin-tin-baked-eggs-5519498
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