Eggs Florentine Recipe

Eggs Florentine Recipe

Ingredients:

1 box frozen chopped spinach
2 Tablespoons butter
2 teaspoons lemon juice
1/4 teaspoon celery salt
Salt and pepper
1 cup medium cream sauce
1-1/2 teaspoons grated onion
Pinch nutmeg
6 eggs
1 cup grated Swiss cheese

Directions:

Cook spinach and drain well. Season with butter, lemon juice, celery salt, salt and pepper. Add cream sauce, grated onion and nutmeg to spinach and mix thoroughly. Place in shallow 1-1/2 quart baking dish. Break eggs over spinach mixture. Sprinkle cheese over eggs. Bake at 325 degrees for 15-20 minutes, or until eggs are set.

Serves: 4 - 6

Baked Eggs Vinaigrette (Huevos a la Vinagreta) - Recipes

Baked Eggs Vinaigrette (Huevos a la Vinagreta) - Recipes

Ingredients

2 large tomatoes
2 large onions
8 eggs
1/4 cup (60 ml) olive oil
2 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
Chopped fresh chives for garnish (optional)

Directions

Slice the tomatoes so as to obtain 8 thick slices, discarding the ends. Place the tomato slices in the bottom of a lightly greased glass baking dish. Slice the onions so as to obtain 8 thick slices, and remove the centers so that 8 large onion rings remain. Place these around the tomato slices. Carefully break an egg into each of the onion rings. Whisk together the olive oil, vinegar, mustard, salt, and pepper and pour this mixture over the eggs. Bake in a preheated 325F (160C) oven for 25 to 30 minutes, or until the eggs are set to your taste. Garnish with chopped chives if desired. Serves 4.

Scrambled Eggs with Shrimp and Sherry - Recipes

Scrambled Eggs with Shrimp and Sherry - Recipes

Ingredients

1 Tbs (30 ml) vegetable oil
1 clove garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger
1 cup (250 ml) peeled, cooked shrimp
6 eggs
1 Tbs (15 ml) sherry or water
1 Tbs (15 ml) soy sauce
1 scallion (spring onion), green and white part, thinly sliced

Directions

Heat the oil in a skillet over moderate heat.  Add the garlic and ginger and saute 1 minute.  Add the shrimp and saute 1 minute.  Beat the eggs, sherry, and soy sauce together and add to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer.  Sprinkle with sliced scallion.  Serve immediately. 

Serves 4 to 6.

Cheesesteak Egg Rolls

Cheesesteak Egg Rolls

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 (12.5 ounce) package frozen sandwich steak meat
1 (14 ounce) package egg roll wrappers
4 slices American cheese, halved
2 cups oil for frying, or as needed
1/4 cup ketchup

Directions

Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

Nutritional Information

Amount Per Serving  Calories: 779 | Total Fat: 39.2g | Cholesterol: 106mg

Egg Mold with Caviar recipe [13-9-15]

Egg Mold with Caviar

Ingredients for Egg Mold:

2 (1/4-ounce) envelopes unflavored gelatin
1/4 cup cold sweet pickle juice
3/4 cup hot water
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 Tablespoons fresh lemon juice
1 teaspoon bottled onion juice
12 hard-cooked eggs, grated
2/3 cup mayonnaise
1/3 cup Durkee Famous Sandwich and Salad Sauce

Ingredients for Icing:

1 pint sour cream
1 (2-ounce) jar black caviar

Directions:

Soften gelatin in pickle juice, and dissolve in hot water. Add salt, cayenne pepper, lemon juice, and onion juice. Chill mixture in refrigerator until the consistency of cream. Mix eggs, mayonnaise, and Durkee Sauce. Combine with gelatin mixture and pour into a greased four-cup mold. Chill several hours until firm. When ready to serve, unmold onto a platter. Ice mold with sour cream. Sprinkle caviar on top. Serve with crackers.

Yiels: 1 (4-ounce) mold

Eggs Basin Street

Eggs Basin Street

Ingredients:

10 Tablespoons butter, divided
4 green onions and tops, minced
3 canned tomatoes, seeded and chopped
2 to 3 drops hot pepper sauce
1 cup grated sharp cheddar cheese
8 1/4-inch-thick slices cooked ham
2 fresh tomatoes sliced
4 English muffins, split
8 eggs
Chopped parsley

Directions:

Saute green onions in four Tablespoons butter for ten minutes.  Add canned tomatoes and pepper sauce; cook two to three minutes.  While sauce is hot, mix in an electric blender at high speed.  Add cheese, blend sauce until smooth, and keep warm.  Cut ham slices in half to fit each  muffin.  Saute ham and tomato slices in four Tablespoons butter.  When cooked, place tomatoes on top of ham slices and keep warm.  Toast muffins, spread remaining two Tablespoons butter, and keep warm.  Poach eggs (see below).  When ready to serve, layer ham, tomato slice, and poached egg on each muffin half.  Top with warm sauce and garnish with parsley.

Poach Eggs:  To poach eggs, gently slide each egg into simmering water to which approximately one teaspoon vinegar has been added.  Poach four to six minutes or until cooked to desired firmness.  Remove from water with a slotted spoon, drain, and serve.  Eggs can also be poached ahead of time, placed in cold water, and refrigerated.  Reheat in simmering water immediately before serving.

Servings:  4