Eggslorraine Recipes

Steps:

• Preheat oven to 350°. Coat 2 shallow oval 1-1/2-cup baking dishes with cooking spray. Line with Canadian bacon; top with cheese. Carefully break 2 eggs into each dish. , In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs. , Bake, uncovered, until eggs are set, 25-30 minutes. If desired, sprinkle with chives.

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
• In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
• Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
• To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.
• Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
• In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
• Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
• In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
• In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
• Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

Steps:

• Heat oven to 350°F.
• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add onions to reserved drippings in skillet. Cook and stir 1 min. Remove from heat. Add potatoes and bacon; mix well. Spoon half the potato mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with half the cheese. Cover with remaining potato mixture.
• Whisk eggs, half-and-half and seasonings until blended; pour over ingredients in baking dish.
• Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted.

Steps:

• Coat two shallow oval 1 1/2 cup baking dishes with cooking spray. Line with Canadian bacon, top with cheese. Carefully break two eggs into each dish.
• In a small bowl; whisk sour cream, salt, and pepper until smooth; drop by teaspoonfulls onto eggs.
• Bake, uncovered at 350 for 25-30 minutes or until eggs are completly set. Sprinkle with chives if desired.

Steps:

• For the Ellipsis hollandaise: Whisk egg yolks over double boiler to a ribbon stage then remove from heat. Whisking vigorously, slowly add warm clarified butter. Add lemon juice, salt, and pepper to taste.
• For the Ellipsis gallette: In a 9-inch casserole dish, layer potato and onion slices seasoning each with salt and pepper. Pour cream over entire dish and bake at 400 degrees for approximately 30 minutes. Top with Gruyere.
• For the Poached eggs: Bring water to a boil and add vinegar. Reduce heat to medium then drop 1 egg in at a time. Cook until eggs are firm, yet runny on the inside.
• Cut gallette into serving pieces. Chiffonade enough spinach to form a nest on each gallette, place 2 poached eggs atop spinach and pour the hollandaise on top of the completed dish.

Steps:

• Preheat air fryer to 325°. Coat 2 shallow oval 1-1/2-cup baking dishes that fit in air fryer with cooking spray. Line with Canadian bacon; top with cheese. Carefully break 2 eggs into each dish. , In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs. Place dishes in air fryer. Cook until eggs are set, 10-15 minutes. If desired, sprinkle with chives.

Steps:

• Preheat oven to 350; grease ramekin with butter.
• Sprinkle HALF of the cheese on the bottom of the dish.
• Add the eggs; break egg yolks with a knife but do NOT stir.
• Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs).
• Sprinkle with remaining cheese; add pre-cooked or semi-crunchy bacon if being used (or add right before serving).
• Salt and pepper according to your tastes.
• Bake for 20-25 minutes; eggs should be "set" but not "hard." Cheese will be bubbly.
• Run a knife around the edge of the pan, slide onto dining plate.
• NOTE: To serve a crowd, prepare in an 8x8 or 9x9 or 13x9 pan, laying cheese and eggs according to the number of diners being served. Add 1 T. milk per each eggie. Remember to break yolks.
• PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up! Even the MAID isn't THAT organized--but YOU are! :-).