|
 ideal living in the heart of utah. sevier county, utah community info. |
|
|||||||||||||||||||
|
food
|
|
|
|
home · about us · richfield mall: business · news · weather · deals · calendar yesterday · food · recreation · internet · arts · movies · tv · books · homes |
|
|
|||||||
|
|
|
Fun Egg Recipes
Scrambled Egg Nests In these easy and charming bites, shredded potatoes are baked in a muffin tin to form crunchy cups, which are then filled with scrambled eggs to make a festive and kid-friendly finger food.
1/3 cup vegetable oil or butter 1/2 teaspoon salt 1/4 teaspoon pepper 6 eggs 2/3 cup milk 1/2 cup finely diced onions 1/3 cup finely diced bell peppers 3/4 cup diced cooked breakfast sausage Shredded Cheddar Meanwhile, whisk together the eggs and milk. Heat a large nonstick saut? pan over medium-high heat. Add the remaining oil or butter to the pan and heat. Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes. Add the sausage and cook until heated through. Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste. Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet. Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes. If you like, garnish each nest with a little parsley. Serve warm. 
Egg Pinwheels This egg roll-up may look difficult to make, but it's actually quite simple. The baked egg "sponge" is malleable and rolls up easily into an elegant dish.
1/4 cup all-purpose flour 1/4 tsp. salt 1/4 tsp. pepper 1 1/2 to 2 cups filling, such as chopped spinach and ricotta, sautéed red and green peppers and cream cheese or sliced ham and cheddar cheese Milk 1/4 cup grated cheese Next, separate the eggs. To do this, crack each egg in half, then gently tip the yolk back and forth between the two shells while the egg white falls into a bowl below. Put the yolks into a separate bowl. Beat the egg whites with a wire whisk or electric mixer until stiff but not dry (don't overbeat). Add the flour, salt and pepper to the bowl of egg yolks and whisk. Add 1/2 cup of the beaten egg whites and mix well. Fold in the remaining egg whites by gently stirring them into the yolk mixture without deflating the whites. Pour the egg mixture onto the waxed-paper-lined pan, spreading it evenly. Bake for 10 minutes or until lightly brown. Remove from the oven and invert onto a clean dish towel. Pull off the waxed paper. Roll up the egg in the towel and let it cool. Meanwhile, prepare the filling. Try mixing defrosted and drained chopped frozen spinach with ricotta or sautéed peppers with cream cheese. Once the egg roll is cool, unroll it and brush it with milk. Cover it evenly with the filling and cheese and roll it up again. Place it seam side down on the baking tray. Brush it again with milk and sprinkle it with cheese, if desired. Bake for 10 more minutes. Cut the egg roll-up into 1 1/2-inch pinwheels and eat right away. Serves 4. 
Egg in a Nest Instead of serving your egg on toast, try serving it in toast. This breakfast classic is also known as Egg in a Saddle, egg toast Egyptian Egg and One Eye.
1 tbsp. butter 1 egg Using a 3-inch cookie cutter (circle, heart, star or flower), cut a shape out of the piece of bread. Fry it lightly on one side (you can also fry the cutout shape). Flip the bread over. Reduce the heat to low. Ask your child to carefully pour the egg into the cutout hole in the middle of the bread. Cover and cook for 2 to 3 minutes or until the egg has set in the bread "nest." For an over-easy egg, he can flip the egg and bread and cook it on the other side. Serves 1. Courtesy of of Family Fun.
|
|
|
more recipes |
|
|
|
||
|
|
|
|
|
|
|
|
||
Hal & Jean Ward,