Eggs A La Kevin Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny, about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.
• Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain and remove stems from the tomatillos.
• Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and puree until smooth. Add the cilantro and pulse a few times to just combine, you should still see bits of cilantro in the sauce.

Steps:

• 1. In a small saucepan over medium-high heat, cook celery, green pepper and onion in oil, until tender, about fifteen minutes. Meanwhile, hard-boil 4 eggs; peel and chop and set aside.
• 2. Into the vegetable mixture, add the soup, the milk, and the Velveeta cubes. Heat and stir until cheese melts.
• 3. Add the chopped eggs and olive slices. Mix well and heat. Spoon over hot buttered toast, and accompany it with some sliced banana and a glass of orange juice for a healthy breakfast.

Steps:

• Preheat oven to 325 degrees. Using a small spoon, carefully remove seeds from tomatoes and discard. Place tomatoes, cut side-down, on a small parchment paper-lined baking sheet along with garlic and thyme. Drizzle with olive oil and season with salt and pepper. Transfer to oven and bake until softened, 45 to 50 minutes. Remove from oven and set aside.
• Melt 2 tablespoons butter in a medium skillet over medium-low heat. Add onions and cook, stirring occasionally, until caramelized, about 30 minutes. If onions begin to brown too quickly, add 3 to 4 tablespoons water to prevent burning and sticking. Remove from heat and set aside.
• Preheat the oven to broil. Heat 3/4 teaspoon butter in a small nonstick skillet over medium heat. Carefully crack 2 eggs into skillet, side by side. Cook eggs until whites are just set, 2 to 3 minutes. Place a tomato half and 2 tablespoons caramelized onions on the whites in between the two yolks. Carefully top eggs, tomatoes, and onions with 2 to 3 slices of cheese to cover. Transfer to broiler just until cheese melts, about 15 seconds.
• Gently transfer eggs onto a plate and season with salt and pepper. Sprinkle with chopped basil and serve immediately. Repeat process with remaining eggs, tomatoes, onions, and cheese.

Steps:

• Heat broiler. Melt butter in an 8-inch nonstick ovenproof skillet over medium-high heat until foamy. Crack eggs into skillet, and cook until whites are almost set, about 1 1/2 minutes.
• Remove from heat. Season eggs with salt and pepper, and top with tomatoes, then cheese. Broil until whites are set and cheese melts and is bubbling, about 1 minute.

Steps:

• On medium high heat place the butter in sauce pan and melt.
• Add flour and cook for few minutes. Do not brown.
• Add soup mix to coat.
• Mix in hot milk and bring to a low boil. Cook for aprox. 10-15 min, (stirring as to not get any lumps and doesn't stick to the bottom of the pot), or until you feel the noddles are cooked and sauce is thickened. If it gets to thick, add a bit more milk.
• Slice the eggs and combine with the sauce.
• We usually had this over toast or buns.