Anyone has any egg recipes with an unusual/funky twist (where the main ingredient should still be eggs)?!
Any idea?
Answers: It's something I'd like to do for Easter... create a unique egg dish!
Any idea?
Easter Omelet
10 Jumbo eggs
1/2 lb. Ricotta
6 oz. sliced mushrooms sauteed in a little olive oil
2 oz sliced ham (Deli ham) cut into small pieces
1 1/2 cups parley(stems removed, washed and dried) and chopped. Parsley has to be dry.
1/lb. Italian sausage removed from casing (hot or sweet) sauteed in a little olive oil until light browned.
2 Tb. grated Romano cheese
3/4 tsp salt
black pepper to taste
In a large bowl beat eggs and add all ingredients and mix well.
Cook in 10" Teflon pan.
Add a little oil to pan, heat on medium. Add egg mixture, cook until almost set. Remove from heat, invert omelet on to a plate, and slide uncooked side back into fry pan. Italian method. Cook for another 5 minutes or until done.
This omelet recipe has been in the family for over 50 years!
chocolate egg sandwich
Yummy casserole bake...Mediterranean
style.
Scrambled eggs with feta, fresh chopped tomatoes and sliced black olives. It is so yummy. Just scramble eggs with all the ingredients.
egg pizza
Go Spanish and do a tortilla.
Cher C that sounds really really good
My 8 year old made up a recipe called Egg Valee
He takes 2 eggs
chopped a celery rib
one large leaf of romain lettuce
light sprinkles of each:
chili powder
lemon pepper salt
basil
salt
pepper
a dash of louisiana hot sauce
add eggs to pan that has the hot sauceand butter
sprinkle on the spices
let cook covered for 3 minutes
add on top the celery and ripped up romain lettuce
cover back up until eggs are white on top
it's not bad for an 8 year old try it . it's pretty good.
press canned biscuits together in the bottom of a 8/8 pan to make a crust preheat oven on 375 then in a large bowl mix 6 eggs 1/2 cup shredded cheese 1/2 cup instant mash potatoes (can use flavored) 1/4 cup milk and crumbled bacon or sausage can also add a little bit of green peppers pour into pan bake until middle is set (about 25 minutes)
Stuffed Eggs
6 jumbo eggs (preferably organic)
1 teaspoon chopped garlic
2 tablespoons chopped parsley
2 to 3 tablespoons whole milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil (preferably peanut oil)
DRESSING
2 to 3 tablespoons leftover egg stuffing (from above)
1 tablespoon Dijon-style mustard
1 tablespoon water
Dash of salt and freshly ground black pepper
4 tablespoons virgin olive oil
Crunchy French bread
Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the shells. (This will help in the removal of the shells later on). Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes.
Shell the eggs under cold, running water and split them lengthwise. Remove the yolks carefully, put them in a bowl. Add the garlic, parsley, milk, salt and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the sauce.
Heat the vegetable oil in a nonstick skillet and place the eggs stuffed side down. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove, and arrange stuffed side up on a platter.
For the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined.
Coat the warm eggs with the dressing and serve lukewarm with crunchy French bread as a first course or main course for lunch.
How about pickled eggs & beets?
8 eggs
1 (15 ounce) can sliced beets with liquid
1/2 cup white vinegar
1/2 cup white sugar
1/2 cup water
1/2 teaspoon ground cinnamon (optional)
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.
Finnan egg
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
1 egg
1 tbsp of butter
1 bread bap, halved and buttered
25g/1oz flaked cooked smoked haddock
1 tbsp fresh parsley, chopped
Method
1. Scramble the egg in a non-stick pan with a knob of butter. Stir in the fish and parsley and heat through.
2. Fill the bap with egg, haddock and parsley. Serve.
I thought this was a really unusual salad, but it really does sound good:
Bacon Cheddar Egg salad
Add cheese and it gives extra flavor and texture. Bacon adds more and gives more filling salad
5-6 eggs, hard boiled, chopped
1/2 cup mayonnaise
4 slices bacon, crumbled
1/2 cup finely shredded Cheddar cheese
1 tablespoon mustard
Mix all together and enjoy!
Chris