216445 korean egg casserole egg Recipes

eggs, bacon, cooked and crumbled, shredded sharp cheddar cheese, frozen hash browns (shredded or diced ) or 1 (1 lb) package fresh hash brown potatoes (shredded or diced), vegetable oil, salt, pepper

eggs, skim milk, sourdough bread , cut into cubes, green onion, chopped, monterey jack cheese, chopped ham, mediterranean sea salt

eggs, hard boiled, sliced, cream of mushroom soup, cheese , sharp, grated, mushroom, scallion, bunch, diced, sherry wine

eggs, milk, sugar, salt, baking powder, monterey jack cheese, cream cheese, cottage cheese, butter

eggs, lightly beaten, sliced celery, bean sprouts, drained, nonfat dry milk powder, chopped onion, minced fresh parsley, salt, pepper, cornstarch, chicken broth, soy sauce, mushroom stems and pieces, drained, sliced green onions

eggs, whole wheat bread, neufchatel cheese, maple syrup, cinnamon

eggs, sugar, snipped dates, flaked coconut, walnuts, chopped, vanilla, almond extract

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

eggs, mayonnaise, creole mustard or 2 tbsp spicy brown mustard, minced celery, fresh ground pepper, salt, snipped fresh chives (to garnish )

eggs, hard boiled, plain flour, butter, onions, sliced, tasty cheese, grated, milk, bacon , cut into strips, cumin, salt & pepper

eggs, half-and-half cream, milk, bacon, swiss cheese, cheddar cheese, mozzarella cheese, croutons, salt & pepper

eggs, plain yogurt, seasoned salt (or, to taste), butter or margarine, shredded hash brown potatoes (thawed ), chopped onion, grated sharp cheddar cheese

eggs, bacon, carton low fat sour cream, shredded cheddar cheese

eggs slightly beaten, bread cubed, salt, dry mustard, milk, sausage, colby cheese grated