Hot Savoury Eggs Recipes

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Steps:

• Bring the chicken broth to a boil in a medium saucepan. Reduce the heat to medium low, stir in the oats and cook, stirring occasionally, until tender and thickened, about 20 minutes.
• Meanwhile, cook the prosciutto in a large skillet over medium-high heat, flipping once, until crisp, 4 to 5 minutes. Transfer to a paper towel¿lined plate to drain.
• Add the olive oil, garlic, 1 teaspoon thyme and the rosemary to the skillet. Reduce the heat to medium and cook until the garlic is lightly toasted, 10 seconds. Stir in the tomatoes and 1/2 cup water. Simmer, stirring occasionally, until the sauce is slightly thickened, 6 to 8 minutes. Transfer to a medium bowl and season with salt and pepper; cover to keep warm.
• Wipe out the skillet and fill halfway with water; bring to a gentle simmer over medium-high heat. Carefully crack the eggs into the water and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Transfer to a plate with a slotted spoon and season with salt and pepper. Top each serving of oats with the tomato sauce and parmesan. Sprinkle with the remaining 1 teaspoon thyme and top with the poached eggs and prosciutto.

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
• Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
• Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, chopped cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.

Steps:

• In a small saucepan, saute onion and green pepper in 3 tablespoons butter until tender. Transfer to a greased 8-in. square baking dish. Break eggs over the onion mixture. Melt remaining butter; toss with bread crumbs, salt and pepper. Sprinkle over eggs. Place dish in a large baking pan; pour boiling water into larger pan to a depth of 1 in. Bake, uncovered, at 375° for 12-15 minutes or until the eggs are firm.

Steps:

• cut the eggs length wise
• take out yolk and mash with the ham butter salt pepper and parsley
• put back in egg white and put two halves back together.
• roll in flour
• roll in beaten egg
• then bread crumbs
• drop in hot oil
• fry until golden.

Steps:

• In a large frypan over medium heat, saute onion and bacon until soft.
• Add tomato and mushrooms, and cook, stirring a further 2 minutes.
• Add herbs and stir through.
• crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
• Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking.
• Serve with hot buttered toast.

Steps:

• Peel and slice the onion. Wash, core, and slice the apple. De-rind the bacon and cut into 1/2 in (1.25cm) pieces. Heat the oil or butter in a frying pan over a moderate heat. Add the bacon, onion and apple, and fry, stirring occasionally, until soft (about 5 minutes). Stir in the salt, pepper and sugar.
• Remove from the heat. Break the eggs into a cup, one at a time, and pour on top of the onion mixture. Cover the pan with a lid, and cook for a further 3-5 minutes over a very low heat, until the eggs are as firm as you like them.

Steps:

• Spread cheese in buttered 9x13 inch baking dish.
• Dot with butter.
• Combine cream,mustard,salt and pepper.
• Pour half of the cream mixture over cheese.
• Pour eggs into baking dish.
• Add rest of cream mixture.
• Bake at 325 degrees for 40 minutes,or until set.

Steps:

• 1. Place the eggs in a saucepan. Gently rinse with warm water and drain. Cover with cold water and place over medium-high heat; bring to a boil. Reduce the heat to a gentle simmer and cook for exactly 13 minutes. Drain the eggs, rinse under cold water, then peel. Let cool in the refrigerator, loosely covered, for 15 minutes.
• 2. Halve the eggs lengthwise and carefully scoop out the yolks. Place the yolks in a bowl and mash with a fork. Add the mustard, pickle relish, Tabasco, salt, pepper, and snipped chives. Stir in the mayonnaise.
• 3. Fill the whites with the egg yolk mixture and dust the tops lightly with paprika. Arrange the eggs in a spoke design on a decorative platter garnished with whole chives.