219873 wicklewood egg filled skins Recipes

potatoes, washed but unpeeled, olive oil , to drizzle, free range eggs, creme fraiche, punnet baby mustard cress, cut, cayenne pepper (optional)

butter, eggs, lightly beaten, sliced smoked beef, mayonnaise, salt, pepper, hot roll mix, milk

fresh shrimp, in shells, cooked pork, cut fine, celery, cut fine, chinese water chestnut, chopped fine, green onion, chopped fine, fresh bean sprout, salt, sugar, soy sauce, pepper, melted butter, peanut butter, garlic salt, sherry wine, sheets eggs , roll skin (7-inchsq)

baked red potatoes, chilled, peeled and grated into hash browns (you can use 3 cups thawed frozen hash browns, but i really prefer to make my own and it s really so easy), melted butter, salt , garlic and pepper to taste, mix ingredients together ; press the mixture into the bottom and up the sides of 6 heavily buttered deep custard cups (i used my non-stick popover tins). i feel that the butter helped release my hash brown cups better than cooking spray would have, but you can try the spray if you prefer. i also think the butter helped brown the hash browns as they baked. don tsp press the hash browns too thin, or you ll have trouble releasing the finished product., bake at 400 degrees for 15 minutes or until the hash browns begin to brown., meat mixture, sausage links (i used 4 precooked patties, diced), onion, diced, red pepper, seeded and diced, grated cheese of your choice (i used a mexican cheese blend), any other filling choices you may want , but remember you have limited space in the hash brown cups, fry the sausage , onion and red pepper in about a tbsp of butter until cooked through., layer the meat mixture in the bottom of the partially cooked hash brown cups., sprinkle the cheese over the meat mixture. top with egg filling., egg filling, eggs, half and half or heavy whipping cream, salt and pepper to taste, a pinch of cayenne for some heat, optional, grated cheese of your choice (i used a mexican cheese blend), chopped fresh chives or green onion, for topping at serving, whisk together the egg mixture (except the additional cheese) and pour over the meat and cheese layer in each hash brown cup - don tsp overfill, as this filling will puff up while baking and you don tsp want it to overrun the sides of the baking dishes. top with more grated cheese.

boneless beef round steak or chuck roast, all-purpose flour, vegetable oil, chopped onion, chopped carrot, sliced celery, garlic, minced, beef broth, dried oregano or basil, ground black pepper, frozen egg noodles, skin-on mashed potatoes, russet potatoes , scrubbed and quartered, salt, milk, butter, sour cream, salt, black pepper

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.

eggs, light mayonnaise, honey mustard, tomato, sliced, leaves lettuce, salt and pepper, to taste, bread

eggs, butter (not margarine), mayonnaise, salt, mustard, green onions or dill

plain flour, milk, eggs, vegetable oil, roasted tomato, to serve, eggs, milk, butter, rindless bacon, trimmed, chopped, cooked, baby spinach, chopped, chopped chives

eggs, creamy cottage cheese , fat-free, dry mustard, chili powder, fresh ground pepper, chopped green onions, chopped celery, chopped red peppers, flour tortillas

eggs, heavy cream, salt, chopped chives, sliced smoked salmon (go for the premium), water, eggs, milk, melted butter, flour, salt

eggs, caster sugar, lemon , zest of, gluten-free flour, mix, caster sugar , for dusting

eggs, apricot fruit spread, zest of half a lemon, ground cinnamon, granulated artificial sweetener , for dusting, ground cinnamon , for dusting

egg whites, water, dill, chopped (optional), spinach, loosely packed and thinly sliced, salt, black pepper, ground, tomato, finely chopped, fat-free cheddar cheese