207741 breakfast crepes eggs caviar Recipes

eggs, ground fully cooked ham, bulk pork sausage, soft bread crumbs, milk, dried parsley flakes, prepared horseradish

eggs, lightly beaten, butter, melted, milk, cornstarch, baking powder, salt, pepper, shredded cheddar cheese

eggs, milk, king arthur unbleached all-purpose flour, baking powder, salt, bacon strips, cooked and crumbled, diced fully cooked ham, shredded monterey jack , swiss and sharp cheddar cheese

eggs, lightly beaten, salt, pepper, butter, french bread, sliced deli ham, divided, shredded monterey jack cheese, divided, shredded cheddar cheese, divided, sweet red pepper, thinly sliced, tomato, thinly sliced

eggs, green onion, chopped, water, butter, prebaked mini pizza crust, shredded cheddar cheese, pizza sauce, pepperoni

eggs, milk, pepper, canola oil, shredded cheddar cheese, diced fully cooked ham, flour tortillas (8 inches), warmed

eggs, flour tortillas (8 inches), shredded fontina cheese, bacon strips, cooked and crumbled, green onion, thinly sliced, sour cream and salsa, optional

eggs, lightly beaten, half-and-half cream, milk, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, salt, french bread, cut into 1-inch cubes, chopped pecans, brown sugar, butter, melted

egg beaters egg substitute (egg substitute), equal sugar substitute, evaporated skim milk, skim milk, vanilla, rum flavoring, ground nutmeg

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg yolks, lemon juice, ground white pepper, worcestershire sauce, water, butter, melted, salt, eggs, distilled white vinegar, canadian-style bacon, english muffins, split, butter, softened

eggs, boiled, egg whites, boiled, light, mustard, pickle relish, green onion

eggs beaten, bulk sausage cooked, chunky salsa, cheddar cheese shredded, flour tortillas

eggs (1 egg and 1 egg white), laughing cow cheese , wedge, fresh spinach, canadian bacon or 2 oz ham, chopped

eggs (6 egg whites, 1 whole egg), ready-made pie crust (the uncooked type located with the biscuits in the butter aisle), reduced-fat american cheese, salt & pepper

egg whites, eggs, cream of tartar, whole wheat flour, skim milk, cheddar cheese, onion, kale

egg whites, egg yolk, onion, light mayonnaise, mustard, tabasco sauce, salt, pepper