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Belgourmet's World Famous Eggs Recipes
Egg Recipes


Egg Recipes - Eggs Recipes

Recipes for Eggs

Tortilla and Egg Recipe

3-4 servings

6-8 eggs
1/2 cup ham or luncheon meat diced
1/2 cup cheddar cheese diced or shredded
one large flour tortilla or three small corn tortillas
cut into one inch by 1/2 inch strips (uncooked)
one garlic clove crushed
1/2 onion diced
1/2 tsp salt

Scramble the eggs in a large bowl.

Add the tortilla strips and stir until well coated.

Add meat, cheese, salt, garlic, onion, and tomato.

Stir well.

Cook in a frying pan over a medium heat until the
mixture congeals into a moderately dry "hash-like"
substance (or to your taste.

Season to taste with salt, pepper, salsa, ketchup, etc.


Quiche Lorraine

1 9-inch (22 cm) pastry shell
1/4 lb (124 g) sliced bacon, cut into 1 inch (2 cm) pieces
2 cups (500 ml) cream or milk
3 eggs, well beaten
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/2 cup (125 ml) diced or shredded Gruyere or Swiss cheese

Prick the bottom of the pie crust thoroughly with a fork to prevent it from
bubbling up during cooking.

Fry the bacon in a large skillet over high heat until much of the fat is
rendered out, but do not fry it until it is crisp. Drain the bacon on paper
towels.

Combine the cream, eggs, salt, pepper, and nutmeg in a bowl and mix well.

Place the bacon in the bottom of the pie shell, followed by the cheese.
Pour
the egg mixture into the shell and bake in a preheated 375F (190C) oven for
30 to 40 minutes, until the top is golden brown and a toothpick inserted in
the center comes out clean.

Allow to cool and serve lukewarm. Serves 6 to 8.

GREEN CHILI DEVILED EGGS

10 large Eggs, hard Boiled, peeled and cut in half lengthwise
1/4 Cup (60 milliliters) Spicy Brown Mustard
3 Tablespoons Mayonnaise
1 teaspoon Apple Cider Vinegar
1/4 teaspoon Hot Pepper Sauce
3 Tablespoons Fresh Cilantro Leaves, minced
1 Tablespoon Diced Green Chilies
1 to 3 Tablespoon Lemon Juice
Salt to taste
Pepper to taste

Remove egg yolks from the hard boiled eggs and place in a bowl.

Mash the egg yolks with a fork (you could also force the yolks through a sieve or use a food processor with the plastic blade pulsing only then transfer to a bowl).
Stir in the mustard, the mayonnaise, the vinegar, the hot pepper sauce, the cilantro, and green chilies. Stir in enough of the lemon juice to reach the desired consistency.

Add salt and pepper to taste. Spoon filling into the whites, mounding the filling. The stuffed eggs may be made 6 hours ahead, covered and chilled. Garnish with fresh cilantro.


Sunny Ham and Eggs


15 ounces frozen hash brown potatoes
1 1/2 cups Swiss cheese, grated
1 1/2 cups ham
1 1/2 cups Monterey Jack cheese
1 cup mushroom
3 eggs
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1 tablespoon parsley, chopped

Cut and fit frozen hash brown potatoes (thawed) into a greased 9" pie pan. Press in firmly. Brush with butter and bake at 425 degrees for 25 minutes.

Remove from the oven. Reduce the oven temperature to 350 degrees.

Into the pie pan, layer grated Swiss cheese, ham, Monterey Jack cheese, and mushrooms.

In a small bowl combine eggs, seasoned salt, paprika, and chopped parsley. Pour over the pie. Bake for 30 to 40 minutes, or until the center is set. Remove from the oven and let stand for 10 minutes before serving.

Makes 8 servings.


Scrambled Eggs with Italian Sausage and Rice


1 cup rice
4 eggs
1/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound Italian sausage, sliced
1 cup sliced mushroom
1 carrot, grated
1/2 cup sliced green onion
1/4 cup grated Parmesan cheese

Prepare rice according to package directions.

In a small bowl beat together eggs, milk, salt and pepper; set aside.

Brown Italian sausage over medium-high heat in a large skillet; drain fat. Add mushrooms, carrot and green onions, cook for 3 minutes until tender. Pour egg mixture into pan, reduce heat and cook for 2 minutes, stirring gently. Add cooked rice and Parmesan cheese. Cook until eggs are set and cheese is melted. Serve hot.

Makes 6 servings.


Scrambled Eggs on Caramelized Onions


4 tablespoons unsalted butter
2 medium-sized yellow onions, sliced very thin
salt and freshly ground pepper
4 to 6 eggs, beaten
3 tablespoons water
Chopped chives, chervil or parsley for garnish (optional)


Melt 2 tablespoons of butter in a heavy skillet set over medium heat. Reduce the heat to low and add the onions. Cover the pan and cook until the onions are very soft and caramel-colored about 10 minutes. Season with salt and pepper and set aside.

Beat the eggs and water together, adding a pinch of salt and pepper. Melt the remaining 2 tablespoons butter in a small skillet (preferably non-stick) over medium heat. Pour in the beaten eggs and add salt and pepper to taste. Scramble to desired doneness.

Divide the onions between two dinner plates, creating a bed of caramelized onions. Spoon eggs on top and garnish if desired with fresh herbs. Serve immediately.

Makes 2 servings.

Egg Recipes - Eggs Recipes

Recipes for Eggs

 



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