960 egg serving Recipes

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 white, nonfat milk, white bread (or any other you like ), splenda granular, to serve (optional, but highly recommended !!), cinnamon, to serve (optional)

eggs, at room temperature, light soy sauce, red chili, fresh and finely chopped, ham, thinly sliced, telegraph cucumber , cut into 12x10cm matchsticks, green onion , to tie, hoisin sauce, to serve for dipping

eggs (at room temperature ), white bread (crusts removed and torn), milk, ground sausage, curry paste (mild indian ), parsley (flat-leaf chopped ), bacon (thin rindless and halved lengthwise), mixed salad green (to serve )

egg, water , added to egg to make 1 1/2 cups liquid, bread flour, salt, sugar, soft butter, dry yeast, butter-flavored cooking spray

firm tomatoes, eggs, light cream, chopped fresh parsley, chopped chives, shaved leg ham, chopped, grated tasty cheese, salt and pepper, to taste, toast, to serve

cut fresh asparagus (2-inch pieces), butter, eggs, seasoned salt, ready-to-serve fully cooked bacon, crumbled, crumbled feta cheese

eggs, butter, diced (ice-cold), creme fraiche, freshly ground sea salt and pepper (you can use regular salt if you need to), chives, snipped (substitute with green onion if necessary), rustic bread to serve (such aspain polaf ne)

eggs, low-fat cream cheese, chives, chopped, milk, salt and pepper, vegetable oil, for cooking

tomatoes, basil leaves , a handful (plus extra whole and finely chopped to serve), extra virgin olive oil, for cooking, prosciutto (or pancetta), eggs

eggs (serves 1), olive oil preferred or vegetable oil, pepper & salt, fillings include, diced sharp cheddar cheese, sliced grape tomatoes, sliced mushrooms, herbs de provence

egg white, nonfat milk, vanilla, sweet n low , 3 packets, coconut flakes

egg whites, sugar, vanilla, milk chocolate (or more ) or 125 g dark chocolate (or more), heavy cream, cream, to serve (optional), chopped nuts, to serve (optional), ice cream, to serve (optional)

eggs, grainy mustard, mayonnaise, cider vinegar, salt and pepper to taste, above is the basic to both recipes, add : 1/4 tsp worcestershire sauce-2 tsp.minced fresh basil-2 minced anchovy fillets., rince and drain 1 tbsp. capers-1/2 cup tuna finly chopped-2 tsp. finly chopped chives-devided( use half in mixture and rest to sprinkle over eggs), chill well and serve

white bread, not too fresh, sausage links (not the brown-and-serve kind !), eggs, cheddar cheese, grated, milk, dry mustard, salt, pepper, cream of mushroom soup, milk, mushroom slices, drained

eggs, milk, salt, garlic powder, pepper, shredded cheddar cheese, chopped green pepper, links brown and serve sausages, chopped, bacon, cooked and crumbled

sliced fresh mushrooms, chopped onions, eggs, milk, ready to serve canadian bacon , cut into 1/4-inch pieces, black pepper (optional), shredded swiss cheese, fresh baby spinach leaves, chopped tomatoes