CLOUD EGGS
Move over poached and so long over-easy -- there's an even happier way to eat eggs. Say hello these nests of puffy whipped egg whites with a sunshine yolk center. Eat them on toast for the perfect start to your day.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
- Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
- Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
- Serve on top of buttered brioche toast.
EGGS BAKED IN TOAST
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Using a 3-inch biscuit cutter or your fingers, make a hole in the center of 4 slices of bread. Butter one side of the remaining 4 slices.
- Place the 4 buttered slices, buttered side down, on a baking sheet. Top with the slices with holes in the center. Break 1 egg into each hole, keeping the yolk intact. Cover with tomatoes, bacon, and cheese. Season with salt and pepper.
- Bake until cheese has melted, and the egg is set but slightly runny, about 15 minutes. Be sure to check frequently, as the eggs set quickly.
CREAMED EGGS ON TOAST
This is my husband's favorite use of leftover hard boiled Easter eggs. Great comfort food!
Provided by Chrissy
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork. Chop the egg whites into small pieces and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil. Add the egg yolks and mix until dissolved. Stir in egg whites. Serve over toast and season with salt and white pepper.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 27.6 g, Cholesterol 454.2 mg, Fat 21.7 g, Fiber 0.9 g, Protein 19.8 g, SaturatedFat 9.9 g, Sodium 586.4 mg, Sugar 8.1 g
CREAMED EGGS ON TOAST
My mom made this on special days for breakfast. It was a family favorite growing up. Now I make for my hubby on those "special" days that I want to say he's tops in my book. You may wish to double this recipe for big eaters or if no fruit and meat accompany the meal.
Provided by TammieV
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over medium-high heat.
- Whisk in flour.
- When bubbly, whisk in milk a little at a time.
- Add salt.
- Continue to whisk til thick and bubbly.
- Remove from heat and add chopped eggs.
- Toast and butter slices of bread.
- Lay slices on individual plates and spoon on Creamed Eggs.
- Serve.
WHIPPED EGGS ON TOAST
I found this in an Aussie magazine. On one hand I thought "why would you bother"? but on the other.... these eggs look sooooo pretty!!!!
Provided by JustJanS
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 170c.
- line a baking sheet with baking paper.
- Carefully seperate eggs, keeping yolks whole.
- Using a mixer, beat whites with a pinch of salt into soft peaks.
- Spoon into puffy mounds on centre of toasts; shape a hollow in the top.
- Slip a yolk into each hollow.
- Bake for 5 minutes.
- Spoon 1 tablespoon of dressing over yolks.
- Bake 5 minutes more, or until whites are beginning to turn golden and yolks set to your liking.
- Sprinkle with the chives and serve.
Nutrition Facts : Calories 217.8, Fat 14.3, SaturatedFat 3, Cholesterol 211.8, Sodium 398.7, Carbohydrate 13.5, Fiber 0.6, Sugar 1.7, Protein 8.4
BAKED EGG ON TOAST
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat the oven to 325 degrees. If using toast, cut a hole in the center about the size of an egg yolk. Butter the bread slice and spread it with cottage cheese. Place it in a small baking dish. Break the egg over the hole in the bread slice. Spoon the buttermilk over the egg. Bake until the white is set and the yolk firm but not solid, about 8 minutes. Season with salt and pepper.
WHIPPED SCRAMBLED EGGS
Provided by Moira Hodgson
Categories breakfast, brunch, easy, quick, main course, side dish
Time 10m
Yield 3 to 4 servings
Number Of Ingredients 4
Steps:
- Melt butter in frying pan over low heat, without burning.
- Meanwhile, break eggs into blender. Add two tablespoons of melted butter, salt and pepper. Blend until the mixture is foamy.
- Add eggs to frying pan and cook over very low heat, stirring constantly with a spatula or wooden spoon. Remove the pan frequently from the heat to prevent overcooking. When the eggs are still moist remove from heat.
- Serve at once on warmed plates. Accompany with hot bread or toast.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 9 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 266 milligrams, Sugar 0 grams, TransFat 1 gram
CREAMED EGGS ON TOAST
This is a great recipe at any time, but esp. can help use up hard boiled eggs after Easter. I used to request my mom to make this recipe anytime I came home from college and even when I was older and went home to visit for awhile. Now my son starts begging for it whenever we get close to Easter, or any other time he thinks he can get me to hardboil some eggs. The passive cooking time is to hardboil the eggs - that can be done the night before.
Provided by Trisha W
Categories Breakfast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- To hardboil eggs, simmer on low (barely boiling) for about 20 min.
- ,or bring to a boil, cover, turn off heat and let sit for about 20 min.
- Cool (run cold water over cooked eggs), peel, then chop the eggs.
- Melt the butter.
- Stir in the flour and 1/4t salt.
- Stir in milk a little at a time and continue to cook until the sauce is thick.
- Pour over chopped up eggs which you salt and pepper to taste.
- Sprinkle the mixture with paprika.
- Spoon over slice of toast.
EGG-WHITE FRENCH TOAST
Make and share this Egg-White French Toast recipe from Food.com.
Provided by Dancer
Categories Breakfast
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl beat egg whites well. Add milk, vanilla and cinnamon to egg whites and continue to beat.
- Dip bread slices into batter and coat on both sides.
- Cook one of the following ways: Place dipped bread in greased and heated skillet. Cook by turning a few times to brown.
- Or, place dipped bread on greased or oiled baking sheet. Then broil in the oven (watching closely), turning only once. (Approximately 2-3 minutes each side when placed 5 inches from broiler top).
Nutrition Facts : Calories 182.4, Fat 2.9, SaturatedFat 1.1, Cholesterol 4.9, Sodium 339, Carbohydrate 28.6, Fiber 1.2, Sugar 5.5, Protein 9.4
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