Eggs In Bologna Cups Recipes

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool and peel.
• In a food processor, place eggs, bologna and sweet pickles. Blend to a spreadable consistency.
• Transfer mixture to a medium bowl. Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth. Cover and chill in the refrigerator until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.
• Spread half of the mashed potatoes into the prepared baking dish. Layer with half of the fried bologna, and sprinkle with half of the cheese. Repeat with the remaining ingredients.
• Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

Steps:

• Make the gherkin mayo:
• Mix together all mayo ingredients in a medium bowl and set aside.
• Fry the onions (if making):
• Fry the onions (if making): Season the flour with salt and pepper and toss the onions in the flour. Fill a small pot with oil to a depth of 1/2-inch and heat the oil over medium heat. Fry the onions, turning occasionally, until crispy and golden brown, 3 to 4 minutes. Drain on a paper towel lined plate and season with salt and pepper.
• Assemble the sandwich:
• Heat a medium skillet over medium-high heat. Spread the cut sides of the rolls or buns with butter, and toast in the skillet over medium heat until golden brown; set aside. Add the meat slices to the skillet and warm until slightly crisped, 2 to 3 minutes per side; set aside. Add oil to skillet and gently fry eggs over medium-low heat, until egg white has set but yolk is still soft, 3 to 4 minutes. Season the eggs with salt and pepper. Place the meat on the bottom bun, followed by the egg, cheese, crispy onions, and hot sauce, if using. Spread the top buns with 1 to 2 tablespoons gherkin mayo and close the sandwiches. Serve immediately.

Steps:

• Snip the edges of the bologna about 1/4 inch in and about 1/2 inch apart all around the each slice. I keep a pair of scissors in the kitchen specifically for this kind of thing. I also use them to cut up bacon, etc.
• Fry each slice on both sides in butter. You may have to hold the slices flat with the spatula to keep them from curling up too soon.
• When the second side is done, flip it over and let it curl up into a cup form.
• Place on plate and put in low temp oven to keep warm.
• Fry eggs to desired doneness. We liked ours over but with the yolk still soft.
• When ready put one fried egg in each bologna "cup" and top with a slice of cheese.
• Place under broiler ONLY until the cheese begins to melt. You don't want to over cook the eggs.
• SERVING SUGGESTION:.
• These could be served on toasted, buttered English muffin halves, scones, crumpets, or just plain toast, with a side of home fries and some fruit.
• NOTE:.
• You could use any type of cheese, including things like feta or shredded cheeses.

Steps:

• Fry the bologna in a skillet until the center puffs up, about 1 minute (Mom always called them bologna hats or sombreros).
• The microwave works also, but keep an eye on them so you don't end up with bologna jerky.
• Insert the bologna cups into the cups of a lightly greased muffin tin.
• Break one (1) egg into each bologna cup and top each egg with 1 teaspoon of milk.
• Sprinkle with salt, pepper and paprika.
• Bake at 375°F about 15 to 20 minutes or until the eggs are set.

Steps:

• Run bologna and cheese through food processor or meat grinder.
• Stir in chopped sweet pickles and miracle whip.
• Season to taste.
• Store in covered container in refrigerator for no more than 5 days.
• Chopped boiled eggs can be added, but shelf life will be decreased.

Steps:

• Cook mashed potatoes and set aside.
• Place a medium skillet over medium-high heat.
• Fry each piece of bologna by placing into skillet and cooking one side until desired doneness and then flipping and cooking the other side. *Important* Do NOT cut the bologna so that it will lie flat. You want the bologna to create a "bowl" as it cooks.
• Once bologna is cooked, remove from skillet, blot excess grease off with paper towel and place onto a serving plate.
• Spoon a servings worth of mashed potatoes into each bologna bowl and top with a slice of Velveta cheese.
• You may microwave the bologna / mashed potatoe cups just long enough to reheat the potatoes and to melt the cheese.

Steps:

• In a large skillet (I prefer my cast-iron), melt a little butter and fry the bologna with the rind on (the red thing around the outside of the slice), only on one side. You'll notice it will start to "cup up".
• While the bologna is frying, make your instant potatoes according to the directions and your taste. You will want them to be creamy, but stiff so that they won't run off the bologna.
• When the bologna has "cupped" and is fried enough to your satisfaction, set aside on a large plate. Carefully remove the "rind" without tearing up the bologna. It will relax a bit but that's okay. Put a large scoop of potatoes on top of each bologna "cup", add onions and/or chives (if you don't like onions, it eats just as well without), and top with a slice of American cheese or a generous helping of shredded cheddar cheese.
• Pop in the microwave long enough to slightly melt the cheese, or you can even put in the oven to brown the cheese. Then eat!

Steps:

• Prep:.
• Slit the bologna in 4 places alond the side to 1/2 to middle (like a pinwheel) to prevent it from curling when fried.
• Mayo one side of 2 slices of bread (I prefer to grill with mayo -- browns better than butter -- a trick I learned from a diner).
• Add small pat of butter to grease a non-stick frying pan on medium. Add the bologna. Fry to your liking turning frequently as not to burn. Transfer to one piece of your bread on the un-mayo side.
• Fry an egg. You will have plenty of grease to fry it inches Poke yolk. Flip. Add a slice of cheese to cooked side. Fry it through. Transfer to on top of bologna.
• Put other slice of bread over. Mayo side out. Transfer to fry pan. Grill it like you would a grilled cheese sandwich. I put Frank's Red Hot cayanne pepper sauce as a condiment. (milder than Tabasco) -- use whatever condiment you want or leave it plain! Super YUMMY!