Western Herb Eggs Recipes

Steps:

• Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm.
• Beat eggs together in a bowl; season with salt and pepper.
• Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes.
• Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.

Steps:

• Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

Steps:

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

Steps:

• Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
• Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.

Steps:

• cook bacon or ham in butter in pan to desired preference.
• Toss in green pepper and onion and cook until vegetables are almost tender.
• Beat eggs in a bowl with salt and pepper.
• Pour over mixture in skillet and cook until eggs are set.
• Turn with a spatula and brown second side lightly.
• Place between 2 slices of buttered toast.

Steps:

• 1. Preheat oven to 375° F. Grease 4-1 cup ramekins. Divide flaked ham between ramekins. 2. Whisk together eggs, mustard and sour cream. Stir in herbs and top with shredded cheese. 3. Bake 25-30 minutes until golden and set.

Steps:

• Set oven to 350ºF or Mark 4.
• Lightly grease a large oven proof dish with the butter and sprinkle 4 oz of the cheese evenly over the base.
• Break the eggs carefully into the dish, one at a time, keeping whole and seasoning lightly.
• Mix the herbs together and sprinkle over, then carefully spoon the cream over the egg yolks and top with the remaining cheese.
• Bake for 20 minutes, or until lightly golden and serve accompanied by crusty bread and butter.